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5 from 1 vote

No Bake Keto Cranberry Cheesecake Pie

Prep Time30 mins
Cook Time10 mins
Chill Time2 hrs
Servings: 16 Slices
Calories: 324.7kcal


For The Gingerbread Faux Graham Cracker Crust

For The No Bake Cranberry Cheesecake Filling

  • 1/2 Cup Water, divided
  • 1 Tbsp Gelatin
  • 1 Cup Heavy Cream
  • 10 oz Frozen or Fresh Cranberries, unsweetened
  • 1 1/3 Cup Allulose, divided
  • 12 oz Cream Cheese, softened
  • 5 oz Bake Believe Sugar Free White Chocolate Chips, melted

For The Whipped Cream Topping


To Make The Gingerbread Faux Graham Cracker Crust

  • To the bowl of a food processor, add the pork rinds, unsweetened coconut flakes, brown Swerve, cinnamon, ginger, allspice, nutmeg, and cloves. Pulse until the mixture is the texture of graham cracker crumbs.
  • Add the melted butter and pulse to reach the consistency of wet sand.
  • Press the crust mixture into a 9" pie pan. I like to use a ramekin or measuring cup to help firmly pack the crust down. Bake the crust at 375° F for 8-10 minutes, or just until the crust begins to brown. Set the crust aside to cool completely. You can skip baking the crust, just know that it won't hold together as well.

To Make The No Bake Cranberry Cheesecake Filling

  • In a small bowl, sprinkle the gelatin over 1/4 cup of the water. Set aside to allow the gelatin to bloom.
  • In a small saucepan, combine the cranberries, 2/3 cup of the allulose, and the remaining 1/4 cup of water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 5-10 minutes or until most of the cranberries have burst.
  • Remove the cranberry mixture from the heat and allow to cool slightly. Puree the cranberry mixture in the blender to create cranberry sauce and set aside.
  • In the bowl of a stand mixer, whip the heavy cream to stiff peaks. Turn the heavy cream out into a small bowl and set it aside in the refrigerator while you mix the cream cheese (you'll need your stand mixer bowl again in the next step, but there's no need to wash the bowl first).
  • In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened cream cheese and the remaining 2/3 cup of allulose until very soft and fluffy. Scrape the bowl down with a rubber spatula as needed to avoid lumps.
  • Add the melted Bake Believe white chocolate chips to the cream cheese mixture and beat to combine.
  • Add 1/4 cup of the cranberry mixture to the cream cheese mixture and beat to combine. Scrape the bowl down and add another 1/4 cup of the cranberry mixture, beating to combine. Scrape the bowl down again before adding the rest of the cranberry mixture to the cream cheese mixture, then beat to combine (it's important to add the cranberry mixture gradually to avoid unsightly lumps).
  • Melt the bloomed gelatin in the microwave (approximately 15-30 seconds) and then add it to the cranberry cream cheese mixture and beat to combine.
  • Fold the reserved whipped cream into the cranberry cream cheese mixture with a rubber spatula until completely combined. Pile the finished cheesecake filling into the reserved gingerbread crust. Gently cover with plastic wrap and place in the refrigerator to chill for at least 2 hours, or overnight.

To Make The Whipped Cream Topping

  • In the clean bowl of your stand mixer, whip together the heavy cream, allulose, and vanilla extract just until stiff peaks form. Gently spread the whipped cream topping over the chilled pie, then return the pie to the refrigerator until ready to serve.


This is a rich, creamy, and very tall pie - I find that cutting the cheesecake into 16 slices yields the perfect size servings. 
If you don't like gingerbread, simply leave the ginger, allspice, nutmeg, and cloves out of the crust mixture. Just using cinnamon will yield a plain faux graham cracker crust.


Serving: 1Slice | Calories: 324.7kcal | Carbohydrates: 7g | Protein: 9.9g | Fat: 29.1g | Fiber: 3.2g | Sugar: 2.8g