A smooth, creamy No-Bake Lemon Cheesecake Jars with is Low carb without any compromise with flavours.  A perfect summer dessert with light, airy filling and real lemon flavour
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people


For Cheesecake base

  • 1/2 cup almond flour
  • 1/4 cup Coconut Flour
  • 1.5 tbsp butter
  • 2-3 tspn low carb sweetener

For Lemon Cheesecake filling

  • 1/4 cup Fresh Lemon Juice
  • 2 tspn unflavored gelatin
  • 200 gm cream cheese (at room temperature)
  • 1.2 cup whipping cream (not whipped)
  • 1 tbsp Fresh Lemon zest
  • 1/2 cup low carb sweetener (or more as per taste)( I used Erythritol)
  • 1/2 tspn Pure Vanilla Extract
  • Whipped cream and lemon wedges to serve


  1. Start with making the cheesecake crust. In a pan add butter. Once it melts, add coconut flour and almond flour.
  2. Toast it on low heat until you get a nice nutty aroma. Stir continuously to avoid buring. Remove and let it cool down.
  3. Once it is cold, add sweetner. Mix well.
  4. Divide the crust mixture equally among the serving dessert jars.
  5. For Cheesecake filling start with blooming the gelatin. In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatin bloom.
  6. Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
  7. Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
  8. Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla essence, sweetener to the cream cheese.
  9. Using a hand blender mix everything until well incorporated(for about 1-2 minutes). Scarp the bottom of the bowl with a spatula.
  10. Divide the cheesecake filling equally among the dessert jars.
  11. Tap the jar lightly to release any air bubble. level the top with the back of a spatula.
  12. Lightly cover with a cling wrap and refrigerate for at least 4-5 hours or overnight.
  13. Top with whipped cream, lemon wedges while serving.

Recipe Notes