This Low Carb Vanilla Mascarpone Cheesecake is the perfect easy dessert when you’re looking for a delicious, sugar-free cheesecake that’s also diabetes-friendly and gluten-free! Featuring a buttery almond flour base topped with a rich, creamy mascarpone filling, it’s a simple dessert that’s sure to become a firm favourite.
The Perfect Low Carb Cheesecake for Any Occasion
There’s something truly special about a creamy, sweet slice of cheesecake and this low-carb vanilla mascarpone version is one of the best. It’s gluten-free, sugar-free, and every bite feels like an indulgent treat, without sending your blood sugar soaring. With a rich, velvety filling and a perfectly nutty base, it’s the kind of dessert that everyone will love (whether they’re low carb or not).
The filling is luxuriously smooth. It’s made from mascarpone, Greek yoghurt, and double cream, all lightly flavoured with vanilla bean paste. If you fancy an extra burst of citrusy freshness, you can also add a hint of orange zest. But the best part? It’s unbelievably easy to make.
However, this cheesecake does need time to set, so it’s best made in advance. I usually make mine the night before, and honestly, I think it tastes even better the next day once the flavours have had time to settle and mingle.
In my house, it’s always a race to see if the cheesecake survives a full night without someone sneaking a slice. It’s that good! Whether you’re preparing it for a special occasion or just fancy a slice of something creamy and delicious, this cheesecake is guaranteed to be a hit. (That’s if you feel like sharing, of course!)
How a Low Carb No-Bake Cheesecake Can Help Support Diabetes Management
As with all of my desserts and sweet treats, this cheesecake has been given the signature Whole Hearty Kitchen makeover. That means every ingredient has been thoughtfully chosen to help create a delicious low-carb dessert that’s much more diabetes-friendly.
Made with simple whole food ingredients, this healthy no-bake cheesecake ticks all the boxes: low-carb, refined sugar-free, and so creamy thanks to mascarpone cheese.
Instead of a traditional biscuit base, this cheesecake uses a simple mix of almond flour and coconut, which creates a naturally gluten-free cheesecake base that’s nutty and full of flavour.
The filling is just as carefully put together. Using cream and Greek yoghurt not only gives a wonderfully rich and creamy texture but also helps keep the countable carbs low. I’ve also swapped traditional sugar for a powdered xylitol, meaning there’s no need to carb count the sweetener ingredients at all.
Making changes like these has had a huge impact on how we manage our daughter’s type 1 diabetes. Lowering the carb load in meals and desserts like this helps minimise blood glucose spikes and reduces the margin for error when calculating insulin doses — something that can make a real difference day-to-day.
If you’d like to read more about how we’ve adapted our eating habits to better support blood sugar management, take a look at these blog posts:
👉 The Benefits of a Whole Food Diet and Diabetes
👉 Type 1 Diabetes and Our Relationship with Food
Choosing the Best Sugar Alternatives for a Healthier Cheesecake
When it comes to sweetening my cheesecakes, I always reach for a powdered xylitol. It’s a:
- 1:1 substitute for sugar
- has a low glycaemic index,
- And most importantly, we’ve found it doesn’t cause a spike in blood glucose levels, making it a great choice for supporting diabetes management.
- Plus, it doesn’t leave any odd aftertaste, which can sometimes happen with other sweeteners.
If you prefer, you could also use an erythritol-based sweetener. Like xylitol, it won’t impact blood glucose and works as a 1:1 swap for sugar. However, in my experience, erythritol can sometimes slightly alter the flavour of your finished dish.
You’ll find all my recommended sweeteners and favourite ingredients on my Shop page.
If you’d rather use sweeteners like sucralose or stevia, that’s fine too, just be sure to check the brand’s website for any conversion advice, as they aren’t always a straight swap.
And if you’d like to learn more about choosing the best sugar substitutes for diabetes, be sure to have a read of the post below:
Ingredients You’ll Need for This Low Carb No-Bake Cheesecake
Every ingredient in this no-bake cheesecake has been thoughtfully chosen to keep it low carb, gluten-free, refined sugar-free and absolutely delicious. Here’s what you’ll need:
For the Base:
- Almond flour – A fantastic gluten-free alternative to traditional biscuits, almond flour is naturally low in carbs and rich in healthy fats, vitamin E, and magnesium. It also brings a subtle nutty flavour without overpowering the vanilla filling.
- Coconut flour – Another brilliant low carb option, high in fibre and naturally slightly sweet. A little goes a long way to create a lovely biscuit-like texture without needing extra sweetener.
- Ground flaxseed – They are loaded with omega-3 fatty acids, fibre, and antioxidants. They not only add a gentle nuttiness to the base but also help bind the ingredients together naturally.
- Butter – helps give that classic, rich, crumbly base texture we all love. It’s also naturally carb free and adds depth of flavour to the crust.
- Powdered xylitol – To make this low-carb cheesecake even more blood-sugar friendly, I use powdered xylitol. Xylitol also has a low glycaemic index and doesn’t leave an aftertaste.
For the Cheesecake Filling:
- Mascarpone cheese – it’s wonderfully creamy, low in carbs, and high in fats that support satiety. It creates a luxurious, rich filling that feels truly indulgent while staying blood sugar-friendly.
- Full-fat Greek yoghurt – Adding Greek yoghurt lightens the filling slightly and introduces a little tang. It’s packed with protein and probiotics, which support gut health and help balance blood sugars.
- Powdered xylitol – Sweetens the filling without the need for sugar. Adjust the amount depending on your personal taste preference.
- Vanilla bean paste – Using vanilla bean paste gives the cheesecake a deep, authentic vanilla flavour, with the beautiful specks of real vanilla running through the filling — perfect for a naturally sweet, aromatic finish.
- Double cream – Whipping double cream into the filling adds air and volume, making the cheesecake beautifully light. It’s another low carb, high-fat ingredient that helps keep the recipe diabetes-friendly.
A little extra note:
Every ingredient has been carefully picked not just for flavour and texture, but to help make this cheesecake easier to fit into a blood sugar-conscious lifestyle. Low glycaemic ingredients, healthy fats, and natural fibre all work together to create a dessert that’s as nourishing as it is delicious.
How to Make This Easy Low Carb No-Bake Cheesecake
This no-bake cheesecake is wonderfully simple to put together and no oven is required! In just a few easy steps and a little patience while it chills, you’ll have a stunning dessert that’s low carb, sugar-free, and gluten-free.
Here’s how to make it:
Step 1: Make the Cheesecake Base
- Prepare your tin — Line the base of an 8–9 inch (20–23cm) springform tin with baking paper. This will make it much easier to remove your cheesecake later.
- Mix the dry ingredients — In a large bowl, combine the almond flour, coconut flour, and ground flaxseed.
- Add the sweetness and butter — Stir in the powdered xylitol. Then pour over the melted butter and mix thoroughly until the mixture looks like wet sand and holds together when pressed.
- Press into the tin — Tip the base mixture into your prepared tin and press it down firmly and evenly with the back of a spoon (or with your fingers).
- Place the tin into the fridge while you get on with the filling. This helps the base firm up beautifully.
Step 2: Make the Cheesecake Filling
- Whip the cream — In a separate bowl, whip the double cream until soft peaks form. But be careful not to over-whip!
- Mix the mascarpone and yoghurt — In a large mixing bowl, beat the mascarpone and Greek yoghurt together until smooth and creamy.
- Add the sweetener and vanilla — Sift in the powdered xylitol and add the vanilla bean paste. Beat again until everything is fully combined and silky.
- Fold in the whipped cream — Gently fold the whipped cream into the mascarpone mixture. Take your time here as you want to keep as much air in the filling as possible for a light and fluffy cheesecake.
Step 3: Assemble the Cheesecake
- Layer it up — Spoon the filling over the chilled base and spread it out evenly with a spatula or the back of a spoon.
- Smooth the top — For a clean finish, gently tap the tin on the counter to help settle the filling and smooth the surface.
- Time to set — Cover the cheesecake and refrigerate for at least 6 hours, but ideally overnight. This gives it time to firm up and develop its gorgeous creamy texture.
A Quick Tip: If you’re short on time, a couple of hours in the freezer can help speed up the setting process — just don’t forget it’s in there!
Serving Ideas and Tips for the Perfect Low Carb No-Bake Cheesecake
Making this cheesecake is simple, but a few little tricks can help make sure it turns out perfectly every time.
Tips for the Best Results
- Don’t rush the chill time
This cheesecake really needs time to set properly. Allow at least 6–8 hours of chilling time, but honestly, overnight is best. The longer chill gives you a firmer, creamier texture that slices beautifully. - Releasing the cheesecake
When you’re ready to serve, run a thin spatula or blunt knife around the inside edge of the tin before unclipping the springform. This helps release the cheesecake cleanly without tearing the sides. - Tips for Slicing –
- Before Slicing: For cleaner slices, place the cheesecake in the freezer for about an hour before cutting.
- Use a Warm Knife: Dip your knife in hot water and wipe it dry before slicing to prevent sticking.
- Clean Between Cuts: Wipe the knife clean between each slice for neat presentation.
Serving Suggestions
This easy no-bake dessert is gorgeous on its own, but if you’d like to dress it up a little for special occasions, here are a few delicious ideas:
Refined sugar-free jam
A spoonful of sugar-free jam on the side is heavenly. Blueberry is my absolute favourite, but raspberry or strawberry would be equally delicious.
Fresh berries
Serve with a colourful bowl of raspberries, strawberries, or blueberries. Their natural sweetness and tartness pair beautifully with the creamy cheesecake.
Dark chocolate shavings
A light sprinkle of dark chocolate (85% cocoa or higher) adds a lovely contrast without piling on extra sugar.
Extra whipped cream
Pipe a few swirls of whipped cream around the edges and decorate with your favourite toppings. I love adding a few sugar-free chocolate buttons or even a couple of Maltesers when I’m feeling indulgent!
Check out my other more indulgent low-carb cheesecake variations:
No Bake Ferrero Rocher Cheesecake – Makes a wonderful addition to your festive table
No Bake Easter Cheesecake – Perfect for all your Easter Celebrations
How to Store Your Vanilla Cheesecake
Once your cheesecake is set and you’ve (hopefully!) managed to resist eating it all in one go, you’ll want to store it properly to keep it tasting fresh.
Freezing for later – Yes, you can absolutely freeze low-carb no-bake cheesecake. Simply slice the cheesecake into portions, place each slice on a baking tray lined with parchment paper, and freeze until firm. Once frozen, wrap each slice individually in cling film or pop them into airtight containers.
Your cheesecake slices will keep well in the freezer for up to 2 months.
To enjoy, just defrost slices in the fridge overnight or leave them at room temperature for an hour or two before serving. They’ll still taste beautifully creamy and fresh.
In the fridge – Keep your cheesecake covered and store it in the fridge. It will happily last for up to 4–5 days. I like to keep it in the tin with the springform still attached and cover the top with a large reusable beeswax wrap or cling film — it helps to protect the creamy filling from drying out or picking up fridge smells.
If you like This then why not take a look at these other easy Dessert recipes:
- EASY GRAPE DESSERT
- AVOCADO CHOCOLATE ICE CREAM – NO CHURN
- LOW CARB CHOCOLATE KETO TORTE – DIABETIC FRIENDLY
Diabetes Note
As the title suggests, this really is a low carb no bake cheesecake which nets under 1g of carbs per serving. Thanks to smart ingredient swaps, this cheesecake is a perfect diabetes-friendly dessert choice that supports more stable blood sugar management.
Type 1 Carb Counting
The estimated carbohydrate content of a serving of this sugar free vanilla cheesecake is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
- 300ml Double Cream = 4.8g of carbs
- 125g 5% Fage Greek Yoghurt = 3.8g of carbs
- Now add all the carbs together – 4.8+3.8= 8.6g of carbs
- Finally divide this by the serving size, 12 – 9/12 = 0.75g of carb per portion
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Low Carb No Bake Cheesecake
Discover the best low-carb no-bake cheesecake. A creamy, sugar-free dessert made with mascarpone, almond flour, and whipped cream. Gluten-free and diabetes-friendly, it’s the perfect easy cheesecake recipe for any occasion.
12
servings20
minutes6
hours7
hoursKeep the screen of your device on
Ingredients
Cheesecake Base
200 g 1 4/5 cup almond flour
40 g 1/3 cup coconut flour
1 tbsp 1 tbsp ground flaxseed
75 g 1/3 cup butter, melted
25 g 1/8 cup powdered xylitol, sifted
- Cheesecake Filling
350 g 1 4/7 cup mascarpone cheese
125 g 5/8 cup full-fat Greek yoghurt
100 g 3/7 cup powdered xylitol, sifted
1.5 tsp 1 tsp vanilla bean paste
300 ml 1 1/4 cup double cream
Directions
To Make the Base
- Line the base of an 8-inch / 20 cm springform tin with baking paper.
- In a large bowl, combine the almond flour, coconut flour, and ground flaxseed.
- Stir in the powdered xylitol. Then pour over the melted butter and mix thoroughly until the mixture looks like wet sand and holds together when pressed.
- Tip the base mixture into your prepared tin and press it down firmly and evenly with the back of a spoon (or with your fingers).
- Pop the tin into the fridge while you get on with the filling. This helps the base firm up beautifully
- To make the Filling
- In a separate bowl, whip the double cream until soft peaks form. But be careful not to over-whip! I find using a stand or hand mixer easiest with this step.
- In a large mixing bowl, beat the mascarpone and Greek yoghurt together until smooth and creamy.
- Sift in the powdered xylitol and add the vanilla bean paste. Beat again until everything is fully combined and silky. You may want to taste it at this point to ensure that it has the right flavour and sweetness balance for you.
- Gently fold the whipped cream into the mascarpone mixture. Take your time here as you want to keep as much air in the filling as possible for a light and fluffy cheesecake.
- To Assemble the Cheesecake
- Spoon the filling over the chilled base and spread it out evenly with a spatula or the back of a spoon.
- For a clean finish, gently tap the tin on the counter to help settle the filling and smooth the surface.
- Cover the cheesecake and refrigerate for at least 6 hours, but ideally overnight. This gives it time to firm up and develop its gorgeous creamy texture.
- When you are ready to serve, carefully remove the bottom tin and parchment paper. Place it on a serving plate and enjoy!
Tips and Notes
- When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
- The longer you can leave this cheesecake to chill, the better. Overnight is preferable!
- Make sure to use Greek yoghurt and not Greek-style yoghurt, as it is just too runny
- Diabetes Note
This really is a low-carb cheesecake which nets under 1g of carbs per serving. Thanks to smart ingredient swaps, this cheesecake is a perfect diabetes-friendly dessert choice that supports more stable blood sugar management. - The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Calories: 358kcal
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 2g
- Protein: 7g
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