3 Ingredient No Bake Keto Cheesecake Philadelphia – Easy & Delicious

The Heart of This No-Bake Delight

I’ll never forget the first time I made this 3 ingredient no bake keto cheesecake Philadelphia style. It was a sweltering July afternoon in the Midwest, and the last thing I wanted to do was turn on the oven. With three hungry kids begging for dessert and a husband who just mowed the lawn looking like he deserved a reward, I went digging through the fridge. There it was: cream cheese, a keto vanilla yogurt alternative, and my go-to powdered sweetener. That moment turned into a summer tradition—our no-bake cheesecake evenings.

My First Bite of 3 Ingredient No Bake Keto Cheesecake Philadelphia

That first bite? Creamy, cold, and just the right balance of sweet and tart. I knew I had to jot the recipe down right away. The best part? You don’t need eggs, an oven, or even a crust unless you want to get fancy. It’s honestly one of the easiest 3 ingredient no bake keto cheesecake Philadelphia recipes I’ve ever made

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Ingredients & Instructions

What You Need for the Perfect Keto Cheesecake

Making this 3 ingredient no bake keto cheesecake Philadelphia style couldn’t be easier. You only need three everyday keto-friendly ingredients, and chances are, they’re already in your fridge. Let’s take a look:

• 16 oz (453 g) Philadelphia cream cheese – Make sure it’s softened to room temperature for easy mixing. Block-style cream cheese works best here—not the whipped or spreadable kind.
• ½ cup (118 g) keto vanilla yogurt alternative – This gives the cheesecake a creamy tang without the carbs. You can use a product like Ratio Keto yogurt or a vanilla keto Greek yogurt.
• ½ cup (53 g) powdered sweetener – A powdered erythritol-based sweetener like Swerve works best. Avoid liquid or granulated forms as they can change the texture.

How to Make This No-Fail No-Bake Cheesecake

1. Prep your pan – Lightly grease a 6-inch springform cake pan. Line the bottom with parchment paper and the sides with strips for easy removal.
2. Beat the cream cheese – In a large mixing bowl, beat the cream cheese on high until smooth and fluffy. This step is key to getting the right texture for your 3 ingredient no bake keto cheesecake Philadelphia.
3. Add yogurt – Mix in keto yogurt. Beat for another 1–2 minutes, scraping the bowl to make sure everything is fully combined.
4. Chill to set – Cover and refrigerate for at least 4–6 hours, or freeze for about 1 hour if you’re in a hurry. For the presentation, cut the cheesecake while it’s still frozen.

Tips, Substitutions & Variations

Expert Tips for Perfect Texture and Flavor

Even though this 3 ingredient no bake keto cheesecake Philadelphia is beginner-friendly, a few smart tips will take it from good to flawless.

• Use a stand mixer or hand mixer. This ensures your cream cheese gets fluffy and smooth, and it helps blend the yogurt and sweetener evenly.
• Freeze before chilling. Want clean, firm slices? Freeze the cheesecake for 1 hour first, then move it to the fridge. This also makes cutting easier—especially if you like those sharp-edged restaurant-style slices.
• Don’t overmix. Once everything is incorporated, stop mixing. Over-beating can loosen the structure and make it harder to set.

Creative Substitutions and Fun Variations

Missing an ingredient? Or want to put your own twist on this 3 ingredient no bake keto cheesecake Philadelphia? Here’s how:

• Yogurt swaps: If you don’t have keto vanilla yogurt, go with sour cream or plain Greek yogurt. Just ensure it’s low in carbs and unsweetened.
• Sweetener choices: Powdered erythritol (like Swerve) is ideal, but you can try monk fruit blends or xylitol. Avoid allulose unless you don’t mind a softer texture.
• Crust options: While the original is crustless, you can press a mix of almond flour and butter into the base before adding the filling for extra bite.
• Flavor it up: Add lemon zest, a teaspoon of vanilla extract, or even a swirl of peanut butter or berry compote (keto-friendly, of course!).

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Storing, Freezing

How to Store and Freeze Keto Cheesecake

This 3 ingredient no bake keto cheesecake Philadelphia it’s easy to store. That’s one more reason it’s become a regular in my kitchen .

Storage Tips:

• Don’t leave it uncovered—keto cheesecake tends to absorb odors from the fridge, and you don’t want your dessert tasting like onions.
• If your cheesecake is sliced, place parchment paper between slices to prevent sticking.

Freezing Tips:

• For longer storage, freeze the cheesecake whole or sliced.
• Wrap it tightly in plastic wrap, then foil.
• Store in the freezer for up to 1 month for best texture.
• Thaw slices in the fridge overnight or at room temperature for 30–60 minutes.

Frequently Asked Questions