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 and 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!
Making a homemade cheesecake might seem a bit scary, I know! But it’s actually pretty easy and fun.
This timeless dessert is a snap to make when you’ve got a clear, step-by-step low carb keto cheesecake recipe to follow.
Trust me, this cheesecake is a slice of heaven – super creamy with a deliciously buttery, low carb crust. Yum!
I’ve packed this recipe with lots of advice and tips to make sure you make the best sugar-free cheesecake on your first go.
So, get ready to enjoy one of the creamiest, dreamiest cheesecakes that’s not only super tasty but also keto-friendly! You’re going to love it!
Is Cheesecake Keto?
Cheesecake is one of the most popular desserts in the world, but regular cheesecake is usually made with sugar and a graham cracker crust. So, classic cheesecake is not keto-friendly.
A single slice has over 30 grams of carbs. On the other hand, this gluten-free sugar-free cheesecake recipe recipe has only 5g net carbs!
Luckily, by changing just a few ingredients, you can make a keto-approved cheesecake recipe that’s incredibly delicious and tastes super similar.
Watch the step-by-step video below to see exactly how to make this fabulous keto cheesecake!
Why Is This The Best Keto Cheesecake Recipe
- Requires only 7 ingredients
- No water bath
- Incredibly silky, smooth, and creamy
- Only 5 grams of net carbs per slice
- A breeze to make in under one hour
The Perfect Keto Cheesecake Recipe
It took me quite some time to get this recipe just right, even though it’s made with just a handful of ingredients—cream cheese, eggs, sweetener, sour cream, and vanilla extract.
But all the trial and error was totally worth it! I’m super excited to share this tried-and-true, perfected version with you all!
And here’s the kicker – no water bath needed! Yup, that’s probably one of the main reasons I used to shy away from making cheesecake at home.
The real secret here is baking it low and slow and, of course, following my tips to ensure you end up with a super creamy, no-crack cheesecake.
So, let’s dive into making some delicious, foolproof keto cheesecake, and don’t forget to have fun with it!
Ingredients for the Keto Cheesecake
The ingredients list is very short – only eight common ingredients are needed for this delicious low carb cheesecake:
- Almond Flour – This gluten-free flour is ideal for creating a keto cheesecake crust. It’s super low-carb and the secret behind a crust that’s crunchy on the outside and crumbly in the middle – make sure to choose a superfine, blanched almond flour for the best results. Almond meal is not the best option as it can make the crust too crumbly and gritty.
- Butter – Who doesn’t love that rich, buttery flavor in a crust? It not only amplifies taste but also aids in achieving that extra crispiness when it hits the oven.
- Vanilla Extract – Quality matters here! Hunt for the best one you can get your hands on and ensure it’s sugar-free to keep things keto-friendly.
- Cream Cheese – This is the main ingredient of this keto cheesecake, so make sure to use a high-quality brand. Another thing that you need to know is that the cream cheese has to be full-fat and at room temperature. Please, no cream cheese spreads or low-fat varieties; we want all the creamy goodness!
- Sweetener – For this sweet, low-carb indulgence, a powdered sweetener is the way to go. A monk fruit and allulose blend is the best choice, leaving no weird aftertaste or cooling effect. Erythritol-based blends or xylitol are also on the table. Just skip the pure stevia; it’s not the best fit here.
- Eggs – It’s essential to use large room-temperature eggs. Eggs help all the ingredients bind together, and you can’t substitute them. However, you can make my no-bake keto cheesecake that requires no eggs.
- Sour Cream – Sour cream gives the cheesecake a rich flavor and texture, and it’s a fantastic keto choice! In addition, use full-fat sour cream at room temperature.
These are the ingredients for the classic keto cheesecake that everyone will love.
How To Make This Keto Cheesecake
This Keto Cheesecake recipe is easy to make by following just a few simple steps. Although it looks like a lot of work, it’s actually not that complicated as no water bath is required.
Setting up Your Oven
- Preheat Oven: Begin by preheating your oven to 325°F / 160°C.
- Position the Rack: Adjust your oven rack to the middle position to ensure even baking throughout the process.
Make the Almond Flour Cheesecake Crust
- Mix Dry Ingredients: In a medium bowl, combine the almond flour and powdered sweetener thoroughly.
- Incorporate Wet Ingredients: Integrate the melted butter and vanilla extract using a spatula or fork until the mixture attains a coarse meal texture.
- Forming the Crust: Transfer the crust mixture into a 9″ springform pan. Press it firmly into the bottom and halfway up the sides with a spatula or your fingers.
- Chill the Crust: Place the crust in the refrigerator for 20 minutes to set.
Make the Cream Cheese Filling
- Cream the Cream Cheese: In a large mixing bowl, add the softened cream cheese. Beat with a hand mixer until smooth and fluffy. Don’t forget to scrape the sides as necessary.
- Add the Sweetener: Lower the mixer speed and add the powdered sweetener gradually to avoid lumps and overmixing.
- Incorporate Eggs: Introduce the eggs one at a time, mixing on low speed just until each one is blended.
- Blend in Sour Cream and Vanilla Extract: Mix in the sour cream and vanilla extract on low speed until smooth. Use a spatula to ensure a homogenous mixture by scraping the sides and bottom of the bowl.
Bake the Cheesecake and Refrigerate
- Pour Filling Over Crust: Evenly pour the cheesecake batter over the pre-baked or chilled crust. Smooth the top with a spatula.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for about 50-55 minutes or until the edges are pale golden brown, and the center is set but slightly jiggly.
- Cool in the Oven: Turn off the oven and open the oven door slightly. Let the cheesecake cool gradually in the oven for about one hour.
- Cool to Room Temperature: Remove the cheesecake from the oven and allow it to continue cooling to room temperature.
Tips For A Perfect Keto Cheesecake
Use Room Temperature Ingredients
Almost every cheesecake recipe calls for “room temperature” cream cheese.
For a cheesecake that’s truly smooth, velvety, and delectable, ensure that all your ingredients are at room temperature. This helps them blend seamlessly, creating that luxurious creamy texture we all crave in a cheesecake filling.
Use full-fat cream cheese (around 33% fat) and sour cream. Philadelphia is the best cream cheese for cheesecake.
Forgot to Soften Your Cream Cheese?
No worries! If you find yourself with cream cheese straight from the fridge, here’s a quick fix:
- Place your cream cheese bricks in a microwave-safe bowl.
- Microwave them for about 20-30 seconds.
- Check for softness. Remember, we are aiming for softened, not hot or melted, so keep a close eye on it!
Take It Easy On The Eggs
Avoid overbeating the egg because it can ruin your cheesecake.
Overbeating the eggs can incorporate too much air into your batter, leading to unwanted cracks and affecting the texture of your cheesecake. So, when you add those eggs, make sure to mix gently and just enough to incorporate them.
How to Mix the Right Way:
- Pause and Scrape: During mixing, pause regularly and use a spatula to scrape down the sides and the bottom of the bowl. This ensures no lumps are left behind and helps avoid the need for excessive mixing.
- Mix on Low Speed: Once the eggs are added, keep your mixer on a low speed to avoid whipping in too much air.
- Add Eggs One at a Time: Introduce eggs one at a time, mixing just enough to blend each one in before adding the next.
Don’t Open The Oven!
I know it’s tempting to peek in and see how your beautiful cheesecake is coming along, but resist the urge! Opening the oven door can cause sudden temperature fluctuations that can lead to those dreaded cracks in your cheesecake.
TIP: If your oven has a light, use it! Turn on the oven light and observe the magic happening through the oven window.
Avoid Over-Baking The Keto Cheesecake
How do I tell if the Keto Cheesecake is done?
It’s all about the jiggle! The center of the cheesecake should be set but still have a slight “jiggly” movement. It should maintain a pale, even color.
I find that baking at a low temperature is the key! Aim to bake your cheesecake for about 50-60 minutes at a gentle heat. Keeping the temperature low allows the cheesecake to cook more evenly and helps to avoid over-baking and cracking.
Steps to Cool Your Cheesecake Correctly:
- Turn Off the Oven and Crack the Door: Once the baking time is up, turn off your oven and crack open the oven door slightly. Allow your cheesecake to start cooling gradually in the residual heat for about an hour.
- Room Temperature is Key: After its time in the oven, transfer the cheesecake to a cool, draft-free area and let it continue to cool at room temperature. This can typically take another hour or two, depending on the surrounding temperature.
- Refrigerate Uncovered: Only when the cheesecake has reached room temperature it’s time to move it to the fridge. Place it uncovered in the refrigerator, let it chill, and set for at least 6 hours, or preferably overnight.
- Cracking: If cracks appear on your cheesecake, it usually means it has experienced a sudden temperature change or has been overmixed, introducing too much air into the batter. Ensure a slow, consistent cooling process to avoid temperature shock. Avoid overmixing, especially when incorporating the eggs; mix just until incorporated.
- Lumpy Batter: Lumpy batter usually results from cold ingredients that don’t blend well.
- Soggy Crust: If your crust is soggy, it might be due to excessive butter or under-baking. Measure your crust ingredients accurately, especially the butter. Pre-bake the crust until it’s golden and set before adding the filling.
- Too Dense: If the cheesecake is too dense, it could be due to overmixing or overbaking. Mix just until the ingredients are incorporated to avoid introducing too much air. Monitor the baking time closely and perform the jiggle test to ensure you don’t overbake.
- Cheesecake is Grainy: The texture of the cheesecake is not smooth and creamy but rather grainy, often due to the type of sweetener used. Opt for powdered sweeteners, which dissolve better than granulated ones.
- Cheesecake is Not Setting: The cheesecake is not firming up as it should, even after refrigeration, possibly due to undertaking. Ensure the cheesecake is baked until the edges are set and the center is slightly jiggly.
Can I Use a Coconut Flour Crust?
Sure, you can use my keto coconut flour crust as a base for this cheesecake. Just prepare the crust as written, then pour the filling and bake until firm.
Can I Freeze the Keto Cheesecake?
This keto cheesecake is freezer friendly because it is made using full-fat cream cheese.
- Cool Completely: Before freezing, ensure that the cheesecake has cooled completely at room temperature and has been refrigerated for at least several hours or preferably overnight to fully set.
- Portioning (Optional): If desired, slice the cheesecake into individual portions for easier thawing and serving.
- Wrap Securely: Wrap the whole cheesecake or individual slices securely in plastic wrap, ensuring all parts are covered to avoid freezer burn. For added protection, you can then place it in a resealable plastic bag or wrap it in aluminum foil.
- Label: Label the bag or foil with the date and type of cheesecake so you can keep track of how long it’s been in the freezer.
- Freeze: Place the wrapped cheesecake in the freezer. It can be stored in the freezer for up to 2-3 months.
How to Thaw Keto Cheesecake:
- Refrigerate: When you are ready to enjoy the cheesecake, remove it from the freezer and place it in the refrigerator. Allow it to thaw slowly in the refrigerator for several hours or overnight.
- Serve: Once the cheesecake has thawed completely in the refrigerator, it is ready to be served.
- Enjoy: Enjoy the cheesecake within 2-3 days after thawing for the best quality.
How Many Carbs Are in This 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:
- Total Carbs: 7g per serving
- Net Carbs: 5g per serving
Net Carbs=Total Carbs−Fiber
5g (Net Carbs)=7g (Total Carbs)−2g (Fiber)
These macros exclude the sugar alcohols from the total carbs.
PS: If you want all my best keto dessert recipes in one place, check out my latest e-book, Incredibly Easy Keto Desserts!
Here are some great toppings that pair perfectly with this velvety keto cheesecake:
- Easy Raspberry Sauce – A delightful, fruity topping that adds a tangy sweetness to your creamy cheesecake.
- Homemade Caramel Sauce – A rich and indulgent addition, this sauce brings a luxurious texture and flavor.
- Fresh Berries – Opt for strawberries, raspberries, or blueberries for a refreshing and naturally sweet complement to your dessert.
- Homemade Whipped Cream – A classic choice, whipped cream adds a light and airy contrast to the dense cheesecake.
- Chocolate Drizzle – A drizzle of melted sugar-free chocolate can elevate your cheesecake with a rich and decadent flavor.
- Keto Lemon Curd – This tangy and creamy topping brings a citrusy note, balancing the richness of the cheesecake perfectly.
- Shredded Coconut – Add some toasted, unsweetened shredded coconut for a tropical flavor and an extra layer of texture.
Only the sky is the limit, and you can get creative with the toppings. I’m sure this easy recipe is going to impress!
- Refrigerator: This low-carb cheesecake stores well chilled in the refrigerator for one week. Make sure to wrap it in foil. Don’t leave your cheesecake at room temperature for more than 4 hours.
- Freezer: Yes, this keto cheesecake recipe freezes well. To freeze leftover cheesecake, wrap slices individually in plastic wrap, then wrap in foil. Store in the freezer for six months. To serve, thaw in the fridge overnight.
Are You Looking for More Keto Cheesecake Recipes? Try these:
- Keto Burnt Basque Cheesecake
- Keto Pumpkin Cheesecake
- No-Bake Keto Chocolate Cheesecake
- Quickest Keto Mini Cheesecakes
- No-Bake Cheesecake for One
- Keto Cheesecake Brownies
- Blueberry Swirl Keto Cheesecake Bars
The Best Keto Cheesecake Recipe
For the crust
- Preheat the oven to 325°F / 160°C. Position your oven rack to the middle of the oven to ensure even baking.
Keto Cheesecake Crust
- In a medium bowl combine the almond flour and powdered sweetener. Mix in the melted butter and vanilla extract with a spatula or fork until the mixture resembles a coarse meal.
- Transfer 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.
Keto Cheesecake Filling
- 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.
- Lower the mixer speed and gradually add in the powdered sweetener, ensuring it’s well incorporated without overmixing.
- Add the eggs one by one and mix until just incorporated.
- Incorporate the eggs one at a time, mixing on low speed just until each egg is incorporated.
- Mix in the sour cream and vanilla extract on low speed just until smooth, using a spatula to scrape the sides and bottom of the bowl, ensuring a homogenous mixture.
- Pour the cheesecake batter over the pre-baked or chilled crust.Smooth the top with a spatula to ensure an even surface.
- Transfer to the preheated oven and bake for approximately 50-55 minutes. The cheesecake is ready when the edges are pale golden brown, and the center is set but still slightly jiggly.
- Once done, turn off the oven and slightly open the oven door, allowing the cheesecake to cool gradually for about one hour. After cooling in the oven, remove the cheesecake and allow it to continue cooling to room temperature.
- Once the cheesecake reaches room temperature, refrigerate it uncovered for at least 6 hours, or preferably overnight, to allow it to set completely.
- Once the cheesecake is fully set, release it from the springform pan.Slice it using a knife dipped in hot water for cleaner cuts, and enjoy!
- For a golden crust, bake in the preheated oven for 10 minutes and then allow it to cool slightly.
- Avoid opening the oven door during baking, as it might cause the cheesecake to crack.
- Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before starting to avoid lumps in your cheesecake.
- Be careful not to overmix the batter, especially after adding the eggs, as it can incorporate too much air and cause cracks during baking.
- Store leftover cheesecake in an airtight container in the refrigerator for up to one week, or you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
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.
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