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Sugar Free No Bake Pudding Cheesecake
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4.4 from 38 votes

Sugar Free No Bake Pudding Cheesecake

Sugar Free No Bake Pudding Cheesecake, a simple and delicious sugar free, gluten free, low carb diet friendly dessert recipe
Prep Time20 mins
Refrigerating and Freezing Times5 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: American
Search Result: cheesecake, gluten free, jello, keto, no bake, pudding, sugar free
Servings: 8



  • ¾ cup Almond Flour
  • 1 tbsp Splenda
  • 2 tbsp Butter -melted
  • 8 oz Cream Cheese -room temperature
  • 2 boxes Sugar Free Instant Pudding Mixes - 4 serving sized boxes, cheesecake flavoring used in this recipe
  • 1 ½ cups Milk
  • 4 Cups Heavy Whipping Cream -divided


  • Start by preparing the crust. Use an 8 or 9" pie dish. Make sure that this pie dish is well greased. Simply blend together the almond flour, sugar alternative, and the melted butter. Transfer this to the prepared pie dish, using your fingers as needed to press it into place. Place this into the freezer to set.
    press pie crust into place
  • Cream together the cream cheese, instant pudding mixes, and milk in a large mixing bowl. You can add up to two cups of heavy whipping cream as needed for texture. Do not over-mix. Spread this over the crust that has set in the freezer. Refrigerate until firm (four hours for best results.)
    Sugar Free No Bake Pudding Cheesecake
  • For the whipped topping, simply beat the remaining heavy whipping cream until it peaks. Place the whipped cream topping on top of the cheesecake filling. Then freeze for 30-60 minutes until all the ingredients are firm.
    mixer whipped cream

Recipe Notes

I mentioned that this recipe calls for making a simple crust using almond flour. If you are not so concerned about fitting this recipe strictly into a particular diet or you are strapped for time, consider using a premade crust instead. I have seen premade crusts that are low in sugar or sugar free.
Also mentioned it is essential that you mix the cheesecake as described in the directions
This means avoiding over-mixing, and use room temperature cream cheese. Also, for best results when it comes to setting your cheesecake, the cheesecake should be refrigerated (not put into the freezer!) for at least four hours.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.


Calories: 205kcal | Carbohydrates: 7g | Protein: 8g | Fat: 62g | Saturated Fat: 35g | Cholesterol: 203mg | Sodium: 181mg | Potassium: 200mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2311IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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