Prep Time: 25 minutes
Chill Time: Minimum 6 hours (or overnight)
Total Time: 6 hours 25 minutes
Intensity: Easy
Yield: 12 Servings
Course: Dessert
Cuisine: American, Keto, Low-Carb
Why You’ll Love This Recipe
No-Bake: Perfect for beginner bakers and a foolproof way to get a creamy cheesecake.
Naturally Keto: Sweetened with a brown sugar substitute and uses almond flour for the crust.
That Funfetti Magic: The sprinkles add a pop of color and fun, making it perfect for birthdays, holidays, or any day that needs a little brightening.
Incredibly Creamy: The texture is light, smooth, and melts in your mouth.
Ingredients
For the Crust
1 ½ cups (150g) superfine almond flour
⅓ cup (65g) granulated brown sugar substitute (such as Swerve Brown or Lakanto Golden)
¼ cup (½ stick / 57g) unsalted butter, melted
½ teaspoon vanilla extract
Pinch of salt
For the Cheesecake Filling
16 oz (450g) full-fat cream cheese, very soft (block-style, not spreadable)
1 cup (240ml) heavy whipping cream
¾ cup (150g) granulated powdered sugar substitute (such as Swerve Confectioners or Allulose)
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional, but enhances the “cake” flavor)
3 tablespoons sugar-free rainbow jimmies sprinkles (see notes)
For the Whipped Topping (Optional)
½ cup (120ml) heavy whipping cream
1-2 tablespoons powdered sugar substitute
Extra sprinkles for garnish
Instructions
Step 1: Make the Crust
In a medium-sized bowl, combine the almond flour, brown sugar substitute, and salt. Whisk together to break up any clumps.
Pour in the melted butter and vanilla extract. Stir with a fork until the mixture is fully combined and resembles wet sand.
Transfer the mixture to a 9-inch springform pan or a deep-dish pie plate.
Press the crust firmly and evenly into the bottom of the pan. You can use the bottom of a flat glass or a measuring cup to get it nice and compact. This is important to prevent the crust from crumbling when you slice it.
Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Prepare the Filling
In a large mixing bowl, add the very soft cream cheese. Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese for 1-2 minutes until it is completely smooth and fluffy. Scrape down the sides and bottom of the bowl with a spatula.
Add the powdered sugar substitute, vanilla extract, and almond extract (if using). Beat again until well combined and smooth. Scrape the bowl once more.
In a separate, clean, and chilled bowl (or a large measuring cup), pour in the heavy whipping cream. Using a hand mixer with clean beaters, whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip it into butter. You’ll know it’s ready when you lift the beaters and the cream stands up in stiff peaks without flopping over.
Gently fold about ⅓ of the whipped cream into the cream cheese mixture to lighten it. This makes it easier to incorporate the rest without deflating it.
Add the remaining whipped cream to the bowl. Using a rubber spatula, gently fold it in with a sweeping motion, turning the bowl as you go, until no white streaks remain. The mixture should be light and airy.
Finally, add the sugar-free sprinkles and fold them in gently, just until distributed. Be careful not to overmix, or the sprinkles might bleed their color.
Step 3: Assemble the Cheesecake
Retrieve the crust from the refrigerator.
Spoon the cheesecake filling over the firm crust. Gently spread it into an even layer.
Tap the pan gently on the counter a few times to release any air bubbles and to settle the filling.
Step 4: Chill
Cover the cheesecake loosely with plastic wrap or aluminum foil. Be careful that the wrap doesn’t touch the surface of the cheesecake.
Refrigerate for at least 6 hours, but preferably overnight. This long chill time is essential for the cheesecake to set properly and for the flavors to meld.
Step 5: Serve
When ready to serve, make the optional whipped topping. In a chilled bowl, whip the heavy cream and powdered sugar substitute until stiff peaks form.
Run a thin knife around the edge of the springform pan to loosen the cheesecake, then release the clasp.
Slice the cheesecake with a clean, sharp knife. For clean slices, wipe the knife clean between cuts with a damp paper towel.
Serve each slice with a dollop of the fresh whipped cream and a sprinkle of extra funfetti sprinkles.
Notes & Tips
Soft Cream Cheese is Key: For a lump-free, silky filling, your cream cheese must be at room temperature. Take it out of the fridge at least 1-2 hours before you start.
The Right Sprinkles: This is the most important tip for success. Do not use regular rainbow sprinkles, as they are full of sugar and will bleed their colors into your beautiful white filling. You must use sugar-free sprinkles. Look for brands that use colors derived from natural sources and are sweetened with allulose or erythritol. “Jimmies” (the long, skinny kind) tend to bleed less than the round ball-shaped sprinkles.
Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To freeze, wrap individual slices tightly in plastic wrap and then in foil.
Nutrition Information
*Please note that the nutritional information provided is an estimate and will vary based on the specific brands of ingredients you use, especially the sugar substitutes and cream cheese. The following values are per serving (1/12 of the cheesecake), including the optional whipped topping.*
Calories: 332 kcal
Fat: 32g
Carbohydrates: 6g
Fiber: 2g
Protein: 6g
Net Carbs: 4g