This is my favorite recipe for keto cheesecake. It’s rich, creamy, and delicious — and completely low carb! You’ll love making this classic New-York style keto cheesecake all year long. This low-carb cheesecake is keto-friendly and has no added sugar, but you’d never guess with how amazing it tastes!
Delicious & Easy Keto Cheesecake Recipe
Cheesecake is the quintessential keto dessert for a reason. It’s creamy, perfectly sweet, and easy to fit into your low-carb diet. And when you combine it with a low-carb almond crust? Oh man — it’s amazing!
This keto cheesecake is the perfect dessert to serve at dinner parties or family celebrations! This recipe comes together quickly and easily — and it’s sure to impress your friends and family.
I like to top this cheesecake with lots of whipped cream and sliced strawberries. You can also use other low-carb fruits, like blueberries or blackberries, or sugar-free jam.
Is Cheesecake Keto?
So, you may be wondering, is cheesecake keto?
Regular cheesecake is pretty high in carbs due to its sugar content and traditional graham cracker crust. But, this keto cheesecake is made with low-carb ingredients instead. We use full-fat cream cheese, an alternative sweetener, and an almond flour crust — so it’s naturally gluten-free and low in carbs.
Carbs in Cheesecake
Cheesecake is one of my favorite keto-friendly desserts. It’s actually one of the easiest desserts to fit into a low-carb lifestyle. Except for the sugar, most of the ingredients in a traditional cheesecake are already low-carb.
If you cut this cheesecake into 12 slices, and each slice has 2 net carbs. It’s so rich and creamy, a small slice is all you’ll need.
Ingredients in Keto Cheesecake
Keto cheesecakes are made with yummy ingredients like cream cheese and eggs, and sweetened with a low-carb sweetener like Swerve or erythritol.
For the crust, you have a choice. You can choose to make this keto cheesecake with or without a crust.
If you do want to make a crust, my favorite keto cheesecake crust recipe is made with almond flour, a little butter, and a pinch of low-carb sweetener.
For the gluten-free crust:
- Almond flour. I usually recommend super-fine blanched almond flour in my keto baking recipes. Blanched almond flour gives the finished baked good a finer texture. That said — in this particular crust recipe, you can substitute natural almond meal with no problems.
- Flaxseed meal. I like to add a tablespoon of ground flaxseed to the crust to help bind it together and keep it from crumbling when you slice the cheesecake. If you don’t have flaxseed meal handy, you could replace it with 2 tsp of finely ground chia seeds or a 1/4 tsp of xanthan gum. If you have none of those ingredients, you can just skip it altogether. Just know that your crust may be a bit more crumbly — it will still taste great!
- Butter. Some say that grass-fed butter has the best flavor, but you can use whatever brand you like.
- Erythritol sweetener. I tend to use Swerve or Lakanto sweeteners, but other brands like Xylitol and Pyure brand sweeteners can also work. If you want to substitute something other than erythritol, you’ll want to check the conversion chart on the back of the bag before you begin baking. For example, Swerve has a 1:1 ratio of sweetness to sugar. Some brands of sweetener are twice as sweet as sugar, or a 2:1 ratio. In that case, you’ll want to use less sweetener than what I call for in this recipe.
- A pinch of salt.
For the cheesecake batter:
- Cream cheese. Choose full-fat cheesecake at the grocery store. And, remember to let your cream cheese come to room temperature before you begin baking. Room temperature ingredients incorporate much more easily — helping you to avoid lumps in your cheesecake!
- Erythritol sweetener. I like Swerve brand, in this recipe — but other alternative sweeteners will work. Granulated sweetener will work just fine in this recipe, but you can also use powdered sweetener if you have it.
- Eggs. I use large eggs in this, and all of my recipes. Just like with your cream cheese, let your eggs come to room temperature before beginning to make this cheesecake. If you need to bring eggs to room temperature quickly, you can place them in a large bowl of hot water for a few minutes.
- Vanilla extract.
- A pinch of salt to balance the sweetness.
How To Make Keto Cheesecake
This recipe is really easy to make. There are two main steps: making the cheesecake crust first, and then making the cheesecake batter.
How to Make the Crust
I think that this keto cheesecake crust is a delicious complement to the creamy filling. It takes just a few ingredients and it’s quick to make.
Like most low-carb crust recipes, this recipe starts out with almond flour. To the almond flour, I add a couple of tablespoons of melted butter. I also add a tablespoon of sweetener and a pinch of salt and cinnamon. Then, I mix all of the ingredients together in a small mixing bowl. The texture should feel like moist sand.
Next, pour the crust into your pan. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the pan. In my case, my 1/4 cup measuring cup was just the right size to press the crust mixture into the bottom and halfway up the sides of the cheesecake pan.
All that said, if you don’t like crust or don’t feel like taking the extra step — feel free to skip it. If you decide to make a crustless cheesecake, just take care to grease the cheesecake pan really well.
Finally, par-bake the crust in a 350F oven for about 10 minutes until it’s lightly golden brown. While it’s baking, you’ll have plenty of time to make the batter.
How to Make the Cheesecake Batter
This first step to making the best cheesecake is to make sure that the ingredients are at room temperature before mixing the cheesecake batter. Set the cream cheese and eggs out on the counter and let them warm up for a bit before starting.
Next, in a large mixing bowl, beat the softened cream cheese until smooth. Then, add the eggs, sweetener, salt, vanilla. Stir together until well combined.
Then, pour the cheesecake batter into the pre-baked crust. Use a spatula to smooth out the top, and place the cheesecake in the oven. If you are using a water bath, this is the time to set it up. Bake the cheesecake for about 45 -55 minutes, and then check the cheesecake for doneness. You’ll know the cheesecake is done when the center of the cheesecake still jiggles a bit when you tap the side of the pan.
When the cheesecake is done baking, let it cool on the counter for 30 minutes, then cover and chill in the refrigerator for 4 hours. Cool completely before serving. (See unmolding tips in the notes or in the post above.)
How To Stop Cheesecake from Cracking
Sometimes a cheesecake will develop a crack or two as it cools. Fortunately, an ugly cheesecake will still taste delicious! But, if you’d like to avoid a cracked cheesecake, read on for my 4 tips.
- Check your oven temperature. Sometimes ovens run too hot or too cold. Baking a cheesecake at too high of a temperature may cause it to crack. If you are not sure if your oven temperature, I recommend using an inexpensive oven thermometer to double-check. In my experience, cheesecakes are best baked between 300° F and 325° F.
- Bake the cheesecake until it is just done. Remember that cheesecake is a custard, and will not fully set when baking. A cheesecake is done with the center is almost set, but will still wobble or jiggle a bit. A cheesecake will set up more as it cools. So, make sure to take the cake out of the oven while the center still jiggles when you tap the side of the pan.
- Grease the sides of your pan. Sometimes you’ll pull out a beautiful cheesecake (with no cracks) that will develop cracks as it cools. This is because the cake shrank during cooling, but stuck to the sides of the pan, making a crack in the center. To avoid this, make sure to grease the sides of your pan. For extra insurance, run a thin paring knife around the sides of the pan to release the cheesecake after you pull it from the oven.
- Use a water bath. Setting up a water bath for your cheesecake doesn’t take much extra time, and will help prevent cracks. To set up a water bath, you’ll need two pans: the springform/cheesecake pan, and a larger pan that the cheesecake pan can fit into. The larger pan should have high enough sides so that the water can come halfway up the side of the cheesecake pan. When the cheesecake is ready to bake, set the larger pan, with the cheesecake pan inside it, on an oven rack and pour hot water into the outside pan until it reaches about halfway up the sides of the pan.
How To Make Cheesecake Without A Springform Pan
Most cheesecake recipes will suggest that you use a springform pan. And for a good reason! A quality springform pan like this one will make it easy for you to get delicate cakes like cheesecake out of the pan without damaging.
However, a bad springform pan will never close tight enough, leading to leaky cakes batters and disappointed eaters. To stop leaks, you can wrap the bottom of a springform pan in foil.
So, if you don’t have springform pan in your collection, don’t worry. There are several things that you can use in place of a springform pan, despite what the recipe may say. Here are some options to consider:
- Serve your cake from the pan. Okay, this one’s a gimme. You don’t have to remove the whole cake from the pan in one piece, right? If you don’t need to post a photo of your finished cake to Instagram, just serve the finished cheesecake straight from the pan.
- Use a round cake pan. Choose a round cake pan the same size as the suggested springform pan and line the bottom and sides with parchment paper. To do this, spray the inside of the pan with nonstick spray. Cut out a circle of parchment for the bottom of the pan and cut strips of parchment for sides. The nonstick spray will help the parchment stick to the pan while you will it with the cheesecake batter. Then, when your cheesecake is completely cooled, flip it over on a plastic wrap lined plate, and then flip it back again, right side up, onto your serving plate. I’ve had the best success with this “flip method” when I freeze the cheesecake first, before trying to flip it out.
- Use a pie plate. You can bake this cheesecake recipe in a large pie pan to make a pumpkin cheese…pie. Instead of an 8″ round cake pan, use a 9.5″ deep-dish pie plate. Your cheesecake may be a bit thinner, so it won’t cook for as long.
Variations on Keto Cheesecake
Here are some of my other Keto Cheesecake recipes:
- Triple Chocolate Keto Cheesecake
- Keto Cheesecake Fat Bombs
- Keto Pumpkin Cheesecake
- Keto Mini Cheesecake Bites
- Strawberry Cheesecake Fat Bombs
How to Store and Freeze Keto Cheesecake
Unless you’re serving this cheesecake for a party, you’re likely to have some slices leftover. Don’t let it go to waste – cheesecake stores well in the fridge or the freezer.
To refrigerate your cheesecake, wrap the cheesecake in plastic, and store it in the fridge for up to three days. (Store without toppings.)
To freeze your cheesecake, wrap individual slices in foil or plastic and place them in heavy freezer-type plastic bags.
You can also freeze an entire cheesecake. You can use the bottom of the springform pan or a round piece of cardboard to support it as you wrap it in a layer of plastic and foil.
To thaw the cheesecake, thaw it overnight in the refrigerator.
For the Cheesecake
- 24 oz cream cheese
- 1 1/2 cup granulated sweetener
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
For the Crust
- 1 1/2 cup almond flour
- 1 tbsp flaxseed meal
- 3 tbsp sweetener
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp butter, melted
- Preheat oven to 325 degrees F. Grease a 9in springform pan, or line the bottom with parchment paper.
- Make the crust: Combine almond flour, optional flax meal, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
- Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the cheesecake pan.
- Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, eggs, vanilla extract, and salt. Stir together until well combined.
- Pour the cheesecake batter on top of the crust. Set the cheesecake inside a large pan, and pour hot water into the other pan until it comes halfway up the sides of the cheesecake pan. Bake for about 50-55 minutes. Check the cheesecake for doneness, removing when the center of the cheesecake just jiggles a bit when you tap the side of the pan.
- Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator.
- Serve with whipped cream, berries, or sugar-free jam.
- To unmold the cheesecake, run a thin paring knife around the edge of the cheesecakes to help release it from the pan.
- If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 292 Total Fat: 29g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 119mg Sodium: 238mg Carbohydrates: 3g Net Carbohydrates: 2g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 6g
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