Keto Cheesecake Recipe

This low carb keto cheesecake recipe is by far the most popular keto dessert on Wholesome Yum — and with good reason: it tastes just like the real thing! Whether you want a sugar-free cheesecake for a keto diet, for diabetic friends or family, or simply want to reduce sugar in your life, this recipe will fit the bill. It’s just as rich, sweet, and delicious as its sugar- and gluten-filled counterparts.

This recipe also holds a special place in my heart, because creating it was a turning point for my website. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less. I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making YOU my top priority.

Since I know many of you are all about quick and simple low carb recipes, that’s what I love making, too. And I’m just so thankful you are here! What better way to thank you than with a gluten-free sugar-free cheesecake recipe?

This easy keto cheesecake recipe has been so popular over the years that I included it in my Easy Keto Cookbook, which is a hard cover packed with 100 easy keto recipes, all with 10 ingredients or less. The ingredients I use for sugar-free cheesecake have also evolved over the years. I now use and highly recommend Besti sweetener for the crust and filling. It tastes and bakes like sugar, with zero net carbs, but also, unlike other sweeteners, it dissolves well and doesn’t crystallize, so your filling will be silky smooth.

This section explains how to choose the best basic keto cheesecake ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You only need eight ingredients for this low carb cheesecake recipe — and they are all pretty simple. I used an almond flour cheesecake crust, but there are some other options below.

Keto Cheesecake Recipe

How to make the best easy low carb keto cheesecake recipe with just a few ingredients.

Prep: 25min

Total: 55min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 200 kcal, servingSize 1 serving

Ingredients:

• 24 oz cream cheese (or vegan cream cheese)
• 2 cups yogurt
• 2 1/2 tsp pure vanilla extract
• 1 tbsp lemon juice, (optional)
• 2/3 cup erythritol ((sugar or maple syrup also work for non-keto))
• 1/4 cup almond flour

Instruction:

1. Feel free to use a store-bought crust or make it crustless. Here’s the crust I used: 2 cups almond or pecan flour, 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly. Set aside while making the filling.Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!View Nutrition Facts

Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake)

A gluten-free, keto cheesecake recipe that’s EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!

Prep: 10min

Total: 70min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Unsalted butter ((measured solid, then melted))
• 2 tbsp Besti Monk Fruit Allulose Blend ((granular or powdered works fine))
• 1 tsp Vanilla extract
• 32 oz Cream cheese ((softened))
• 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

Instruction:

1. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
2. Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
3. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Keto Cheesecake (Award Winning Recipe!)

This keto cheesecake recipe is so rich and creamy, you won’t believe it is low carb! Made with just 5 main ingredients, it is so easy to make, even non-keto dieters will love it!

Prep: 5min

Total: 45min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 192 kcal, Carbohydrate 6 g, Protein 5 g, Fat 19 g, Sodium 309 mg, Fiber 3 g

Ingredients:

• 2 1/2 cups keto cookie crumbs (* See notes)
• 5/8 cup butter (melted)
• 2 cups cream cheese (softened and room temperature)
• 1 1/4 cups sour cream (room temperature)
• 3 large eggs (room temperature)
• 3/4 cup superfine sugar substitute (I used erythritol ** See notes)
• 1 tbsp vanilla extract

Instruction:

1. Preheat the oven to 160C/325F. Line a 9-inch springform pan with parchment paper or tin foil and set aside.
2. In a high speed blender, add your keto peanut butter cookies and blend until a fine consistency. Measure out 2 1/2 cups and place it into a mixing bowl. Add the melted butter and mix together until combined.
3. Transfer the cookie crust into the lined springform pan and use the back of a spoon to spread around the edges. Refrigerate the crust while you prepare the filling.
4. In a high speed blender or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until combined. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.
5. Remove the pie crust from the refrigerator and add the cheesecake filling into it. Place the cheesecake in the oven and bake for an hour, or until the middle is mostly set.
6. Turn off the oven and open the oven door slightly. Allow the cheesecake to cool in it completely, before refrigerating for at least four hours, to firm up.

The Best Keto Cheesecake Recipe

This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”

Prep: 20min

Total: 70min

Serving Size: 1 slice

Nutrition Facts: calories 600 kcal, Fat 54 g, Saturated Fat 31 g, Carbohydrate 7 g, Fiber 2 g, Protein 14 g, servingSize 1 slice

Ingredients:

• 1 1/2 Cups almond flour (click here to see my favorite on Amazon)
• 1/4 Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, melted
• 48 ounces full fat cream cheese, (room temperature)
• 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
• 5 Large Eggs (room temperature)
• 8 Ounces Sour Cream (room temperature)
• 1 Tablespoon Vanilla extract

Instruction:

1. Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
4. Add in the room temperature eggs one at a time and beat until well incorporated.
5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. Do not remove the springform). Let sit on the counter for 1 hour.
8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

KETO CHEESECAKE: 5g net carbs + just like the real thing!

FAQ

Can you eat cheesecake on a keto diet?

Is Philadelphia cream cheese keto friendly?

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What can I substitute for sugar in cheesecake?