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The Best Keto Cheesecake Recipe – Creamy & Dreamy

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This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that’s always a hit. I will give you all the tips & tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 5g net carbs for a slice, crust included!

I know that making homemade cheesecake sounds intimidating. It’s a classic dessert that’s in fact super easy to make if you follow a few easy steps. Trust me when I say this cheesecake is dreamy. You’ll enjoy a slice of the creamiest cheesecake with a buttery low carb crust.

This recipe comes with lots of tips and tricks that will help you get the best Keto Cheesecake from the first attempt.

Watch the step-by-step video below to see exactly how to make this fabulous keto cheesecake!

The Perfect Keto Cheesecake Recipe

It took me a while to perfect this recipe even if it has only a few ingredients such as cream cheese, eggs, sweetener, sour cream, vanilla extract. It was worth waiting because I love to share with you the perfected and tried version!

There’s no need for a water bath – probably one of the reasons I’ve always avoided to make cheesecake at home. The secret is to cook it at a low temperature and read my tips for a super creamy and crack-less cheesecake.

Ingredients for the Keto Cheesecake Ingredients

The ingredients list is very short – only 8 common ingredients are needed for this delicious keto cheesecake:

  • Almond flour
  • Powdered Sweetener
  • Butter
  • Vanilla Extract
  • Cream Cheese
  • Powdered Sweetener – Click to buy my favorite sweetener for this recipe that has zero after taste. You can use my discount code “LOWCARBSPARK10” for 10% off.
  • Eggs 
  • Sour Cream
  • Vanilla extract

These are the ingredients for the classic keto cheesecake that everyone will love.

Tips For Making The Perfect Keto Cheesecake

Use Room Temperature Ingredients

Almost every cheesecake recipe calls for “room temperature” cream cheese – but I recommend using only room temperature ingredients, so they blend beautifully together and deliver a smooth and creamy cheesecake filling.

If you forgot to soften cream cheese here’s what you can do: Add your cream cheese bricks in a microwave-safe bowl and microwave in 20-30—second until softened, but not hot.

Use full-fat cream cheese (around 33% fat) and sour cream. Philadelphia is the best cream cheese for cheesecake

Take It Easy On The Eggs

Avoid overbeating the egg because it can ruin your cheesecake.

Overmixing can cause cracks due to too much air incorporated into the mixture. Stop mixing from time to time to scrape down the sides and bottom of the bowl to make sure there are no lumps.

Don’t Open The Oven!

Try not to open the oven door during baking the cheesecake. It can cause cracks.

Avoid Over-Baking The Keto Cheesecake

How do I know if the Keto Cheesecake is cooked? Well, the middle should be set but “jiggly” and have a pale color. I bake it for about 50-60 minutes at a very low temperature. Overbaking is another cause of cracking which we are trying to avoid.

Cool It Correctly

It’s extremely important to cool the cheesecake at room temperature before moving to the fridge. This can take between an hour or two. The extreme temperature change can make cracks in the cheesecake,

How To Store Low Carb Keto Cheesecake?

Always store the keto cheesecake in the fridge for up to one week.

PS: I DESIGNED A KETO PROGRAM TO DELIVER YOU THE FAST RESULTS YOU WANT, REDUCE YOUR BODY FAT, IMPROVE YOUR OVERALL HEALTH & ENERGY LEVELS. Lose 10-21lbs in the first month.

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Can I Freeze the Keto Cheesecake?

This keto cheesecake is freezer friendly because it is made using full-fat cream cheese. Wrap it tightly with plastic wrap and keep it in the freezer for 2-3 months.

When you are ready to serve, let it thaw in the fridge overnight, and consume within 2 days. I prefer freezing individual slices.

How many carbs are in keto cheesecake?

This recipe offers nutrition information for a slice. Compared to a classic cheesecake this one is very low in carbs and refined sugar:

  • 420 calories
  • 7g total carbs
  • 5g net carbs
  • 4g sugar

These macros exclude the sugar alcohols from the total carbs.

More Delicious Recipes

The Best Keto Cheesecake Recipe – Creamy and Dreamy

5 from 20 votes

Prep time 15 mins
Cook Time 1 hr
Yelds 16 cheesecake slices
Author Ioana Borcea from LowCarbSpark.com

Description
 

This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that’s always a hit. I will give you all the tips & tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 6g net carbs for a slice, crust included!

Ingredients
  

For the crust

For the filling

Instructions
 

  • Preheat the oven to 325°F / 160°C.  Adjust the rack to the middle of the oven.

Crust

  • In a medium bowl combine the almond flour and powdered sweetener. Add in the melted butter and vanilla extract. Use a spatula or a fork to combine well the ingredients.
  • Pour the crust mixture into a 9″ springform pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the keto crust for 20 minutes.

Cheesecake

  • In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.
  • Turn the mixer to a lower speed and add in the powdered sweetener little by little.
  • Add the eggs one by one and stir until just incorporated.
  • Incorporate the sour cream and vanilla extract. Use a spatula to scrape the sides and bottom of the bowl.
  • Pour the cheesecake batter over the crust and even out the top using a spatula.
  • Transfer to the preheated oven and bake for about 50-55 minutes. You know it’s ready when the edges have a pale brown color, and the center is firm but “jiggly” like jello.
  • Remove from the oven and allow to cool at room temperature for about one hour before transferring to the refrigerator. Refrigerate overnight or at least 6hours before serving. Enjoy!

Video

Nutrition Facts
Amount per serving.
Calories
420kcal
Total Carbs
7g
Net Carbs
5g
Protein
10g
Fat
41g
Fiber
2g
Sugar
4g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Dessert
Cuisine American
Keyword cheesecake
Tried this recipe?Mention @LowCarbSpark or tag #LowCarbSpark!

Ioana

Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

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Recipe Rating




53 comments
  1. Hi, I am going to bake the cheesecake but could not find at what temperature it is to be baked. Could you please advise me on the temp. Thank you.

    1. I’m not sure how that one line instruction went missing. I updated the post! You should bake the cheesecake at 325F for about 50-60 minutes. Thank you!

      1. Hi there, Sylvia! You can find the recipe for the raspberry topping on this blog, just search “raspberry sauce” 🙂

    1. Yes, you can use a smaller cheesecake pan. You’ll probably end up with leftover cheesecake batter. But that’s no problem because you can use it to make some crustless mini cheesecakes.

  2. I made this to be our Christmas dinner dessert. My family took one look and it became Christmas Eve dessert. It is so good and there is no compromise of flavor or texture. I followed the directions exactly. Great recipe. Thanks.

  3. Can you freeze this cheesecake? Have you ever done it?
    Thanks! I made it for Christmas Day and it was fabulous! My husband said it was the best cheesecake he has ever had!

    1. Hi Viki. I am so happy you loved my keto cheesecake recipe. I haven’t tried freezing it so I’m not sure. If someone did, please help!

    1. I’m not sure what Double Cream is? Is it something like heavy whipping cream? You can use full-fat Greek yogurt instead of sour cream.

    1. YES, it’s a must for the sweetener to be powdered. You can simply add your granulated sweetener to a powerful blender and pulse a few times until it turns into a fine powder.

  4. I just finished preparing this. The cheesecake batter went all the way to the top of the 9-inch pan. I just went for it and put it in the oven. I hope it turns out okay.

  5. 5 stars
    Made this lastnight. This am hubby tried a slice, he closed his eyes and said best cheesecake you’ve ever made. Im so happy, it is ceamy and so good. Thank you for this recipe.

  6. When I input the ingredients, it comes to 12 net carbs per slice. Not sure how you’ve come up with 5 net carbs. Please let me know.

  7. Made a half batch in a small pan…omg sooo good! Came out perfect! My crust stuck to the pan, so I just sprinkled it on top!

  8. Hi, I have never used a springform pan before. Do you take off the side of the pan when the cake is hot or cool? Also can I use powdered monkfruit as my sweetener?

    1. Hi, You allow the cheesecake too cool down in the springform and then you remove it. Yes, powdered monk fruit is a great option.

    2. Can i use light fat products? Im just looking for a sugar free recipe as i have had bypass so i need to watch the fat content too.

  9. 5 stars
    I made the cheesecake. OMGGGG!! So creamy!
    I topped it off with Keto chocolate ganache and raspberries on top. So delicious!!

  10. I can wait to try it. It just came out of the oven and it looks gorgeous!!! How many slices do I cut in to get 5 net carbs per slice? Thank you

  11. 5 stars
    Omg this was amazing so creamy and taste like the real thing. Cook time was 70 minutes and I made it without the crust. I can’t thank you enough we finally get to eat cheesecake!!!!!!!!!

  12. Can’t wait to make this. I read they the ingredients and am somewhere the 4grams of sugar come from. Thanks.

    1. It’s nothing to worry about. These are naturally occurring sugars in cream cheese, almond flour, sour cream, etc. If you make my keto cheesecake, let me know how it turned out!

  13. OMGEEEE did this last night and oh lord it’s the best cheesecake ever! I topped it with Walden farms strawberry syrup and a dollop of whipped cream! To die for I’m thinking of doing it turtle style and adding the Walden farms chocolate and caramel syrup with some pecans! (Literally drooling)

  14. Hi! I only have a 6inch springform pan- how can i adjust the ingredients to fit? Also could I use coconut flour instead of almost flour?

    1. Hi there! You can cut the ingredients for the keto cheesecake in half and use 1/2 of my coconut flour crust instead. Also, adjust the baking time 40-45 minutes at 325°F / 160°C – it will probably take about. I really hope this helps and can’t wait to see your final result!

  15. I just made this and my whole 16 oz of sour cream fell in I hope this doesn’t totally mess up the cheesecake

    1. You should probably add more sweetener and slightly increase the baking time. Let me know how it turned out!

  16. Hi, Here is say this is the best low carb thing I have ever made. So thick and creamy. I ordered the parchment paper inserts with tabs on them to remove the cake from my nordic ware springform pan. Didn’t wanna scratch that baby up. Making my second cheesecake today but without the crust as i’m not a fan of almond flour. Thought I could sprinkle some chopped nuts on the top. I did read where someone put a pan of water on the bottom shelf underneath the cheesecake. I did have some minor cracking. Do you think this might help a little?

  17. 5 stars
    Best cheesecake ever!!! It truly is amazing. However, even at 325… it seems to take forever to bake… or to get firm like jello in the middle… and then the top looks burnt when i serve it. Any suggestions??

  18. 5 stars
    This is a GREAT recipe. All of the tips are really helpful, the cheesecake came out really well and tastes so good! I don’t have a springform pan so instead I lined my pie pan with foil and after it was cooled/set in the fridge I lifted it out of the pan using the foil.

    The recipe actually ended up making more filling than I could fit in the pie pan so I ended up making a little more of the crust and made a few mini cheesecakes in my muffin tin.

  19. I used to be able to adjust this recipe to only use 3 blocks of cream cheese. That option of changing the serving size is no longer in here

    1. We made a few changes to the recipe card but you can still adjust it. Hover with your mouse “Yelds 16 cheesecake slices” and you’ll be able to modify as desired. Hope this helps!

  20. Hi there I only have a 9” round pan not a springform pan. Can I still use it for this recipe? Thanks

  21. 5 stars
    This came out amazing !! I e made it several times now for holidays and birthdays friends and family love it too and their not all Keto! I did experiment a bit and made a pecan crust which was incredible! Once you have the basics down possibilities are endless ❤️

  22. This cheesecake is amazing! My family said it’s better than NY cheesecake! I wonder if you Could make it a chocolate cheesecake? Would you just add Hershey’s cocoa powder?

  23. 5 stars
    I made this over the 4th of July weekend. I didn’t use a springform pan and didn’t add any sauce. Even without all that, this was by far the BEST cheesecake I’ve ever had! It was super creamy, and I really loved the crust. My family (and friends) commented on how good it was. Considering I’m not the best cook/baker, that’s saying something. They didn’t know it was Keto! (our secret)


About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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