Indulge in a silky, refreshing dessert with this No Bake Creamy Cake — a naturally low-carb, diabetic-friendly treat that’s light, satisfying, and wonderfully easy to prepare. With its nutty crust and velvety cream filling, this cake is perfect for gatherings, celebrations, or whenever you crave something sweet without turning on the oven.
Why You’ll Love This Recipe
This no-bake cake is smooth, rich, and full of flavor without relying on refined sugar. It sets beautifully in the refrigerator, requires minimal preparation, and uses simple ingredients that come together to create a dessert that feels indulgent but remains balanced. It’s ideal for anyone watching their sugar intake, yet enjoyable for all dessert lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the creamy filling
8 oz cream cheese, softened
1 cup heavy whipping cream
1/4 cup powdered erythritol or powdered monk fruit
1 teaspoon vanilla extract
Fresh berries for topping (optional)
Directions
In a mixing bowl, combine almond flour, coconut flakes, sugar-free sweetener, and melted butter. Mix until the texture resembles moist crumbs.
Press the mixture firmly into the bottom of a lined springform pan to form an even crust. Chill in the refrigerator for 15 minutes.
In another bowl, beat the softened cream cheese until smooth and fluffy.
Add the powdered erythritol and vanilla extract, mixing until well incorporated.
Whip the heavy cream separately until it reaches stiff peaks, then gently fold it into the cream cheese mixture until fully blended and creamy.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours, or until the cake is firm and sliceable.
Before serving, garnish with fresh berries if desired.
Add a tablespoon of lemon juice for a bright, tangy flavor.
Replace vanilla with almond extract for a deeper nutty aroma.
Create a chocolate version by adding 2 tablespoons unsweetened cocoa powder to the filling.
Use ground walnuts or hazelnuts instead of almond flour for a different crust profile.
Add a thin layer of sugar-free berry compote on top before chilling.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually for up to 2 months; thaw in the refrigerator before serving.
No reheating is needed since this is a chilled dessert.
FAQs
How long does this no bake creamy cake need to chill?
It generally needs at least 4 hours to set properly.
Can I make this cake a day ahead?
Yes, it sets even better when prepared a day in advance.
Can I replace the cream cheese with another ingredient?
You may use mascarpone cheese for a lighter, slightly sweeter result.
Is this dessert suitable for diabetics?
Yes, as it uses low-carb, sugar-free ingredients, but individual dietary needs may vary.
Can I use another sweetener instead of erythritol?
Yes, powdered monk fruit or any powdered sugar-free sweetener works well.
What size pan should I use?
A 7-inch or 8-inch springform pan gives optimal height and structure.
Can I make the crust without coconut flakes?
Absolutely; the coconut is optional and the crust will still hold well.
Can I freeze the whole cake?
Yes, but wrap it tightly to maintain texture and freshness.
Will the filling thicken without gelatin?
Yes, the combination of cream cheese and whipped cream sets naturally when chilled.
Can I add fruit inside the filling?
You can fold in small amounts of chopped berries, but avoid adding too much moisture.
Conclusion
This No Bake Creamy Cake offers a luscious, refreshing, and diabetic-friendly dessert option that’s simple to prepare yet elegant enough for any occasion. With its nutty crust and smooth, airy filling, it’s a treat you can enjoy without compromise — perfect to make ahead and even better to share.
A light and luscious no-bake creamy cake with a nutty almond crust and smooth vanilla cream filling. Low-carb, diabetic-friendly, and perfect for any occasion — no oven required.
