Keto No-Bake Cheesecakes with Magic Shell

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    20 min

Keto No-Bake Cheesecakes with Magic Shell

Keto No-Bake Cheesecakes with Magic Shell are the ultimate Low Carb dessert! Luscious cream cheese blended with sour cream, heavy cream, and enough sweetener to make it sweet. The mixture is piped into small glass containers and then topped with a Keto chocolate magic shell. The Keto magic shell made from chocolate chips and coconut oil is fun to break before giving way to a creamy center inside. The cheesecakes are the perfect replacement for a fat bomb, thanks to the ingredients’ high-fat content. Feel free to double the batch and store cheesecakes to have on-hand anytime you need a sweet, healthy snack.

What kind of cream cheese do I use?

Use full-fat cream cheese that has no added filler or gums. The same can be said for the other ingredients like sour cream and heavy cream.

How do I store finished cheesecakes?

You should store the cheesecakes in the fridge covered tightly with plastic wrap. If you want to double the batch, feel free to freeze the cheesecakes individually; just be sure they are tightly sealed.

Serving suggestions

A delicious Keto cheesecake like this recipe would be great paired with various Keto coffee recipes on the site like Ultimate Keto Coffee.

  • Net Carbs

    5.1 g

  • Fiber

    1 g

  • Total Carbs

    27.1 g

  • Protein

    5 g

  • Fats

    39.4 g

401 cals

Keto No-Bake Cheesecakes with Magic Shell

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cream cheese

    Cream cheese

    8 oz

  • Monk Fruit Erythritol Blend

    Monk Fruit Erythritol Blend

    0.33 cup

  • Sour cream

    Sour cream

    0.25 cup

  • Cream Heavy Whipping

    Cream Heavy Whipping

    0.33 cup, fluid (yields 2 cups whipped)

  • Almond extract

    Almond extract

    1 teaspoon

  • Chocolate chips, sugar free

    Chocolate chips, sugar free

    0.25 cup, whole pieces - regular

  • Coconut oil

    Coconut oil

    2 tablespoon

Recipe Steps

steps 7

20 min

  • Step 1

    Combine softened cream cheese (placed in a bowl in the microwave for 30 seconds), heavy cream, sour cream, almond extract, and a pinch of salt in a medium-sized bowl.
    Step 1
  • Step 2

    Use a hand mixer or stand mixer to combine all the ingredients until nice and fluffy.
    Step 2
  • Step 3

    Place the cheesecake mixture into a piping bag or plastic bag and cut the tip off. Divide the filling between four 4 oz bowls or mason jars.
    Step 3
  • Step 4

    Tap the jars against your hand or the countertop to smooth the top.
    Step 4
  • Step 5

    In the meantime, combine the chocolate chips and the coconut oil in a small microwave-safe bowl. Microwave on high in 30-second intervals until completely melted.
    Step 5
  • Step 6

    Divide the chocolate mixture on top of the four containers.
    Step 6
  • Step 7

    Chill for at least one hour before serving.
    Step 7

Comments 3

  • Teri

    Teri a year ago

    Where does the Monk fruit come in? I see it in the ingredients. But not in the directions.

    • StupendousKetone282282

      StupendousKetone282282 2 years ago

      I used vanilla extract based on the member reporting that the almond was too strong. This was delicious and I will definitely be making again! (I had to hide the extras from my kids since I doubled the recipe!)

      • ExcellentRadish933918

        ExcellentRadish933918 2 years ago

        I find the almond extract a bit strong, next time maybe 1/4 teaspoon or with vanilla instead. Very quick and easy recipie and yummie :)