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Low Carb, High Flavor Indulgence With This Keto Cheesecake Recipe

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December 16, 2024

Kristen Fleming holds a Master of Science in Nutrition. Over her 8 years of experience in dietetics, she has made significant contributions in clinical, community, and editorial settings. With 2 years as a clinical dietitian in an inpatient setting, 2 years in community health education, and 4 years of editorial experience focusing on nutrition and health-related content, Kristen's expertise is multifaceted.

Dessert can quickly become a touchy subject when following a low-carb, ketogenic diet. After all, how can you pass up classic desserts like chocolate cake and ice cream? Fortunately for all of us carb counters out there, this delicious Keto cheesecake recipe is here to save the day! This low-carb treat has all of the creamy sweetness of classic cheesecake but with a fraction of the carbs. Plus, it’s incredibly easy to make! We should mention that there are endless variations of this Keto cheesecake recipe and you can feel free to get creative with your ingredients. In the spirit of indulgence, we’ll give you not one, not two, but three delicious recipes to make your next low-carb dessert a hit.

Should You Eat Cheesecake On The Keto Diet?

Yes! While traditional cheesecakes are not low-carb, this Keto version is perfect for followers of the diet. The key here lies in replacing the sugar with a sugar-free sweetener and swapping out high-carb ingredients like graham crackers for a low-carb keto crust.

The Best Keto Cheesecake Recipe (1)

First up is the classic keto cheesecake. This recipe requires 6 simple ingredients and an hour of prep time. No hard-to-find ingredients here- just cream cheese, eggs, sour cream, a sugar substitute, vanilla extract and your favorite low-carb crust.

Ingredients:

For the Crust
2 1/2 cups keto cookie crumbs (keto graham crackers or salmon butter cookies will work)
5/8 cup butter melted

For The Cheesecake Filling

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 (blending erythritol can yield a desirable texture)
1 tbsp vanilla extract

Instructions:

Preheat the oven to 350 degrees F and lightly grease a 9-inch springform pan.
In a medium bowl, mix together the keto cookie crumbs and melted butter until combined. Pour the mixture into the prepared pan and press it evenly on the bottom of the pan with your fingertips or an object like a measuring cup.
Bake the crust for 10 minutes, then set aside and let cool while you make the cheesecake filling.
In a large bowl, beat together the softened cream cheese, sour cream, eggs, superfine sugar substitute and vanilla extract until smooth.
Pour the mixture over the cooled crust and bake for 40-50 minutes, or until the edges are golden brown.
Allow to cool completely before serving.

Nutrition:

The No-Bake Keto Cheesecake (3)

For those of us with limited time (or lack of oven!), this no-bake keto cheesecake is sure to hit the spot. Traditional no-bake recipes are loaded with sugar and carbs, but this keto-friendly version is a low-carb dream because it can actually be made crustless. Also, you’ll love the fact that we’re not using heavy cream or eggs, but still getting a creamy, delicious result.

Ingredients:

1 recipe keto graham cracker crust
2 cups raw cashews soaked overnight (minimum 6 hours)
1/2 cup coconut oil 3/4 cup coconut milk
3/4 cup granulated sweetener of choice (monk fruit sweetener works, as does erythritol)
1 teaspoon vanilla extract
1 cup cream cheese dairy free or standard

Instructions:

First, prepare the crust. In a medium bowl, mix together the keto graham cracker crumbs and melted butter until combined. Pour the mixture into a springform pan and press it evenly on the bottom of the pan with your fingertips or an object like a measuring cup.
If you prefer a crustless cheesecake, simply skip this step.
Next, make the filling by draining and rinsing the soaked cashews. Add them to a blender or food processor along with the coconut oil, coconut milk, sweetener and vanilla extract. Blend until smooth and creamy.
Add the cream cheese and blend one more time until fully incorporated.
Pour the filling into the prepared crust. Freeze for 3-4 hours, or until firm.

Nutrition:

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Berry Compote Keto Cheesecake (2)

Third on our list of delicious keto cheesecake recipes is this berry compote-topped version. The sweet and tart flavor of the berries pairs perfectly with the creamy cheesecake base and the rich nutty flavor of the almond crust.

Ingredients:

For The Crust

1 ¼ (140g) Blanched Almond Flour
¼ Cup (40g) Confectioners Swerve
¼ Cup (56g) Melted Butter
1 Tsp. Pure Vanilla Extract
1 Large Egg
Pinch of Salt

For The Cheesecake Filling

24 oz (681g) Full-Fat Cream Cheese
Just less than 1 Cup (125g) Confectioners Swerve
2 Eggs
¼ Lemon – Lemon Juice
1 Tsp. Vanilla Extract
For the Berry Topping
2 Cups (300g) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)
4 Tbsp. Chia Seeds

For The Whipped Cream

Just Under ½ Cup (100g) Cream Cheese
Just Under ¼ Cup (50g) Heavy Whipping Cream

Instructions:

Make the crust. Preheat the oven to 350°F (177°C). In a medium bowl, mix together the almond flour, confectioners swerve, melted butter, vanilla extract, egg and pinch of salt until combined.
Press the mixture evenly into the bottom of an 8-inch springform pan.
Bake for 8-10 minutes until golden brown. Remove from the oven and set aside to cool while you make the filling.
Next, make the filling by beating together the cream cheese and confectioners swerve until smooth. Add in the eggs, lemon juice and vanilla extract and beat until combined.
Pour the filling into the prepared crust, smoothing out with a spatula if needed. Bake for about 50 minutes, or until the edges are golden brown and the center is only slightly jiggly.
Allow to cool before adding the topping.
For the topping, mix together the mixed fruit and chia seeds in a small saucepan. Heat over medium-low heat for about 10 minutes, stirring occasionally until the mixture thickens and becomes a compote.
Spread the compote over top of the cheesecake and allow to cool.
To make the whipped cream, beat together the cream cheese and heavy whipping cream until light and fluffy. Spread over top of the compote.
Chill for at least 2 hours before serving.

Nutrition:

Keto Cheesecake FAQ

How Many Carbs Are In Keto Cheesecake?

Most keto cheesecakes will have about 6-10g of net carbs per serving. The above recipes contain 2-3 g net carbs per serving. You can reduce the carb count by using a sugar-free sweetener and eating the cheesecake without any toppings.

How Long Does Keto Cheesecake Last?

Keto cheesecakes typically last up to 5 days in the refrigerator, depending on the ingredients used. To store, cover with plastic wrap and keep in the refrigerator for up to 5 days.

Can You Freeze Keto Cheesecake?

Yes, you can freeze keto cheesecakes. First, place it into the freezer uncovered for 1-2 hours. Then, wrap it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight before serving.

Why Is My Cheesecake Filling Gritty?

If your cheesecake filling has a gritty texture, it’s likely because the sweetener wasn’t fully incorporated into the cream cheese mixture. To prevent this, make sure to add the sweetener gradually and beat until completely combined.

Choosing the wrong sweetener can also affect the texture. We recommend using a smooth powdered sweetener, or blending granulated sweeteners in a food processor until powdery before using.

Why Is My Cheesecake Filling Runny?

If your cheesecake filling is runny, it’s likely because you skipped the cooling and chilling step. The filling should be completely cooled to room temperature before topping with the compote and whipped cream, and then chilled in the refrigerator for at least 2 hours before serving.

Additionally, adding too much liquid to the cheesecake filling can also affect the texture. To prevent this, always use freshly squeezed lemon juice and measure ingredients accurately.

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Why Is My Cheesecake Cracking?

Cheesecakes can crack if they are cooled too quickly. The temperature changes can cause steam to build up inside the cheesecake, which causes it to crack. To prevent this, allow the cheesecake to cool naturally in the oven with the door slightly open. Then, chill in the refrigerator overnight or up to 2 days before serving.

A water bath is another way to prevent cracking. Place the cheesecake in a springform pan and place inside a larger baking dish filled with an inch of hot water. This helps the cheesecake bake more evenly and slowly.

Can I Make Keto Cheesecake Cupcakes?

Yes, you can make keto cheesecake cupcakes. Fill a lined cupcake tin with the cheesecake filling and bake for about 15 minutes. Make sure to check for doneness by inserting a toothpick into the center—it should come out clean when done. Allow to cool before adding the topping. Then, chill for at least 2 hours before serving.

What Are Some Topping Ideas For Keto Cheesecake?

Traditional toppings for keto cheesecake include competes, whipped cream, fresh fruit and nut butters. You could also use sugar-free chocolate chips, caramel sauce and a sprinkle of cinnamon.

For an extra special topping, try melted sugar-free white chocolate or dark chocolate ganache. Top with fresh fruit and nuts for a delicious treat!

Can I Substitute Regular Sugar In Keto Cheesecake?

No, you should not substitute regular sugar in a keto cheesecake. Regular sugar has too many carbs to be considered keto-friendly. Instead, you should use a low carb sweetener like monk fruit, stevia or erythritol for the best results.

The Bottom Line

Keto cheesecake is a delicious, guilt-free dessert that can be enjoyed on the keto diet. You’ll need to use low carb sweeteners, full-fat dairy and sugar-free ingredients to keep the carbs in check. Be sure to cool and chill your cheesecake properly before serving for the best results.

Try topping your keto cheesecake with a variety of delicious toppings like fresh fruit, nut butters, sugar-free ganache or melted chocolate.

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