Can I make this Swirled Cheesecake Pie ahead of time?

Yes! This no-bake cheesecake pie needs at least 4 hours to set , but for the best results, refrigerate it overnight . Making it a day in advance allows the flavors to develop and ensures a perfect texture.

How do I prevent my cheesecake filling from being lumpy?

To achieve a smooth, creamy filling , make sure your cream cheese is at room temperature before mixing. Using a hand mixer or stand mixer also helps break up any lumps.

What’s the best way to create the swirl effect?

Use gel food coloring for vibrant colors that won’t thin out the filling. Spoon small dollops of each color into the crust rather than mixing them in a bowl. Lightly drag a toothpick or skewer through the layers to create the signature marbled swirl without overmixing.

Can I make this cheesecake pie dairy-free?

Absolutely! Replace the cream cheese with a dairy-free alternative like cashew-based cream cheese or coconut cream cheese . Swap the heavy whipping cream for coconut whipped cream for a fully dairy-free version.

Is this cheesecake pie keto-friendly?

Yes! This recipe is naturally low-carb and keto-friendly thanks to the almond flour crust and sugar-free erythritol . Each slice is a delicious keto dessert option without the excess carbs of traditional cheesecakes.

Can I use a different sweetener?

Yes, but the texture may vary. Powdered erythritol works best because it dissolves easily and blends smoothly. Other options include: Monk fruit sweetener (use the powdered form) Allulose (provides a softer texture) Stevia blends (adjust for sweetness level)

How long does this cheesecake pie last?

Store the Swirled Cheesecake Pie covered in the refrigerator for up to 5 days . For longer storage, freeze slices in an airtight container for up to 2 months . Thaw in the fridge before serving.

Can I freeze this cheesecake pie?

Yes! This no-bake cheesecake pie freezes well. To freeze: Slice the cheesecake and place pieces on a parchment-lined tray in the freezer for about 1 hour . Once firm, wrap each slice in plastic wrap , then store in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.

Perfect Swirled Cheesecake Pie | Easy No-Bake Dessert

Description

This Swirled Cheesecake Pie is a creamy, no-bake dessert with a stunning pastel swirl effect. Made with a low-carb almond flour crust and a sugar-free cheesecake filling, this pie is perfect for Easter, spring celebrations, or any special occasion. It’s gluten-free, keto-friendly, and easy to make, making it a guilt-free indulgence for anyone looking for a delicious, low-carb treat.

Ingredients

The Crust:

2 ½ cups (250 g) almond flour
½ cup (115 g) unsalted butter, melted
2 tbsp powdered erythritol

Cheesecake Filling:

8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream
½ cup (50 g) powdered erythritol
1 tsp vanilla extract
½ cup (120 ml) unsweetened almond milk
Gel food coloring (pastel pink, blue, yellow, purple)

Garnish (Optional):

Whipped cream
Sugar-free chocolate shavings or coconut flakes

Instructions

1: Prepare the Crust

In a medium bowl, mix almond flour, melted butter, and powdered erythritol until well combined.
Press the mixture into a 9-inch pie dish, ensuring an even layer.
Chill in the refrigerator for 15 minutes to set.

2: Make the Cheesecake Filling

Beat cream cheese in a bowl until smooth.
Add powdered erythritol, vanilla extract, and almond milk, mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture to keep it light and airy.

3: Create the Swirls

Divide the filling into four bowls and mix each with a different gel food coloring.
Spoon the colored mixtures onto the crust in alternating dollops.
Use a toothpick or skewer to swirl the colors together lightly.

4: Chill and Set

Refrigerate the pie for at least 4 hours (overnight for best results).
Garnish with whipped cream, sugar-free chocolate shavings, or coconut flakes before serving.

5: Serve and Enjoy

Slice with a hot knife for clean cuts and serve chilled.

Notes

For a dairy-free version, use coconut cream cheese and coconut whipped cream.
To store, refrigerate for up to 5 days or freeze individual slices for up to 2 months.
Use powdered erythritol to ensure a smooth texture with no graininess.

Nutrition

Serving Size: 1 slice
Calories: 240 kcal
Sugar: 1 g
Sodium: 80 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg

Keywords: Swirled Cheesecake Pie, No-Bake Cheesecake, Keto Cheesecake, Sugar-Free Cheesecake, Almond Flour Crust, Easter Dessert, Low-Carb Cheesecake, Pastel Swirl Pie