No Bake Cheesecake with Cookie Crust


Miracle of miracles and will wonders never cease… So I have this great big 8 inch round casserole dish.   I have used it in the microwave to make pizza bread.  I was looking at it this weekend and thought to myself, “I wonder if I double the fudge chocolate cookie recipe…if I could make that a crust to a no bake cheesecake.”  Wouldn’t that be great? It would be the easiest cheesecake I have ever made for sure.  It turns out it is great and easy.  


Who doesn’t get excited when they see a giant cookie?  I had to walk around showing it to my family after this came out of the microwave. 

002No bake cheesecake is usually cream cheese, sugar and cool whip.  I had to make my own whipped cream for this instead of cool whip. 


 A mountain of creamy deliciousness.  

006I can’t believe how easy this was! It’s very exciting and I can’t wait to play around with the flavors and cookie crusts.   This has so many possibilities.  I have actually never made a no bake cheesecake before now. Craziness. 

017I had to make it fancy.  It was just too plain.  I melted a sugar free chocolate, added about 1/4 tsp coconut oil and went to town.

021The moment of truth.  Will my cheesecake hold together and come out in one piece? Yes.  Yes it does. 


 Three hours after chilling I have a fantastic slice of cheesecake.   The one catch is that, the day of making this, the crust will set up very firmly in the refrigerator.  So you must take it out of the fridge and let it come up in temperature before serving.  This takes about 10-15 mins.  All of this changes overnight though and it’s a perfect cookie crust the following day.  I think it’s just perfect.  Any other crust would get soggy a day later and this one stays soft, yet firm, and maintains it’s “cookie-ness” days later. 

No Bake Cheesecake with Cookie Crust
Serves 6
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Cookie Crust
  1. 6 tablespoons Almond Flour
  2. 2 tablespoons butter
  3. 1 tsp vanilla
  4. 1/2 tsp baking powder
  5. 1 tablespoon cocoa powder (unsweetened)
  6. 5 tsp Truvia (equal to 1/4 cup sugar)
  7. 2 egg yolks
  8. 2 tbsp sugar free chocolate chips
No Bake Cheesecake
  1. 8 ounces cream cheese
  2. 1/2 cup heavy cream whipped
  3. 2 tbsp Truvia (about 1/3 cup sugar equivalent)
  4. one piece sugar free chocolate mixed with coconut oil (optional topping)
  1. Melt butter in the microwave and add the vanilla.
  2. Combine almond flour, baking powder, cocoa powder, Truvia and mix well.
  3. Add butter, vanilla, and both egg yolks to your dry mix and combine well.
  4. Fold in the chocolate chips.
  5. Spread mix into a greased 8 inch round casserole dish.
  6. Microwave for 2 mins in a 1200 watt microwave. (If watts are lower additional time will be needed)
  1. Soften cream cheese in the microwave.
  2. Whip heavy cream and set aside in the fridge. (You can add 1/8-1/4 tsp xanthan gum to your whipped cream to get it to come together faster but this is optional).
  3. Combine truvia and cream cheese well and fold in the whipped cream.
  4. Spread over cookie crust and chill for at least 3 hours.
  5. Take this out 10-15 minutes ahead of time if serving the day of making.
  1. serves 6.
  2. Per Slice: 319 Calories; 31g Fat; 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 net carbs!
Up Late Anyway


    • Elizabeth Nimphius says:

      I haven’t tried this in the oven yet. If I did I would do it at 350 degrees for 8-10 mins. Let me know how it goes! Thanks for stopping by.

  1. Mella says:

    Made this tonight. Soooo good. I didn’t have enough cream cheese, only used half a tub, so the top was more creamy, but still very yummy. Great recipe!

    • Elizabeth Nimphius says:

      I’ve done that before with less cream cheese and I really like it! Thanks for commenting! I’m so glad you liked it.

  2. Sandi DeFalco says:

    I don’t see where you add the Truvia (or other sweetener) in your crust instructions? Into the dry mix or into the wet? I’m making this at the moment, so I might have to wing that part until you answer.

    • Elizabeth Nimphius says:

      Granulated sweetener goes into the dry mix. If you’re using liquid I recommend that on go in with the liquids.

      edit: I fixed it above! Thanks for letting me know and my apologies.

  3. Lisa says:

    I love this, just finished the last of it for breakfast. I didn’t have any cream so I uses coconut milk andtthe only cream cheese I had was ricotta so I uses that. It still tasted great I just had to re calculate the nutritional info to match subbed ingredients. Thanks will make again!

  4. caeler says:

    Trying this out today! Love your website! It is making low carb a way of life rather than just a diet for me! 🙂

  5. Paula in the UP says:

    What do you use to figure out the nutritional info? I plugged this recipe into myfitness pal app and got very different nutritional info. It came out to 9.1 net carbs per slice and I didn’t use the chocolate chips. I hope I’m doing something wrong because I like your figures much better than mine!

    • Elizabeth Nimphius says:

      Myfitnesspal is user submitted nutrition information. When you go to put in a recipe you’ll need to make sure that the Almond Flour (etc, check everything. Google can be a good source for this.) entry you select is accurate. I use software on my computer and have to add in uncommon ingredients like almond flour, sugar free chocolate chips etc. I weigh everything out in grams. Also depending on the type of cream cheese you will get different counts. Philadelphia cream cheese has the lowest as far as I know. Having said all that it is probably a problem with myfitnesspal’s entry being inaccurate. I would go back and double check.

  6. Paula in the UP says:

    Thanks for the prompted response, this is good to know! I will just plug in your figures under the “my food” selection and use it that way! Phew……….. I have this setting up in the fridge and now I can have a piece without feelng guilty about the carbs!!

    • Elizabeth Nimphius says:

      I’m double checking it right now. Unfortunately I lost all this information when my laptop died. I’ll update if it’s not accurate!

    • Elizabeth Nimphius says:

      Ok. So here’s the deal. My software has an inaccurate count for cream cheese. I’m so sorry about this! Per slice will be more like 6 carbs. I got 24 net carbs when adding it up from looking at the packages for the ingredient. That’s without the chips. I guess I have a lot of work to do now! THANK you so much for mentioning this. It’s one of my worst fears but that’s why I say to always do the math yourself.

      • Paula in the UP says:

        I went through my ingredient list again and tried to get it as accurate to what I used as possible and got it down to 7.5 net carbs. To me it’s the Truvia 5 tsp is 20 carbs, plus more for the cheesecake, is another 24, I think I’ll try using my liquid stevia for the cheesecake part next time to cut out the additional carbs there. I think I will eat it as my breakfast, instead of dessert!

        • Elizabeth Nimphius says:

          Supposedly truvia isn’t absorbed by the body and you don’t have to count those carbs. It may vary from person though. Some sugar alcohols are fine for me and some are not. Thanks again for mentioning it.

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