The best and easiest low carb and keto cheesecake – even people who aren’t on a keto diet LOVE this unbelievably creamy cheesecake!
Five Ingredient Keto Cheesecake
Easy To Make
Sugar Free
Just 5 Ingredients
There’s even a no-bake option!
I’ve gotten so many requests in the past few months to come up with a keto cheesecake recipe, and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb!
You Might Also Like: Keto Mug Cake Recipe
Low Carb Cheesecake – New York Style
This keto cheesecake can absolutely hold its own against any traditional cheesecake.
Eat it plain, or topped with strawberries or a scoop of Keto Ice Cream!
To test the final recipe and make sure it received the seal of approval even from people not on any special diet whatsoever, I sought out the toughest audience of friends who aren’t vegan, gluten free, or keto, and who don’t normally eat healthy desserts in general.
They all LOVED the cheesecake… so you know it must be really good! Their verdict was that if they hadn’t known the secret, they never would have guessed it wasn’t just like any other recipe made with traditional ingredients.
Also Try This Coconut Whipped Cream – Keto Friendly
How To Make Keto Cheesecake
Since most cheesecakes are already flourless, modifying the recipe to be keto friendly doesn’t require many adjustments at all. I started with my favorite go-to cheesecake and simply changed three things: the thickener, the sweetener, and the crust.
This keto cheesecake crust calls for almond flour as the base – if you don’t have any on hand, simply pulse raw almonds or pecans in a food processor until they turn to a flour consistency. Or you can use a different crust recipe or even make the cheesecake crustless if you prefer, and each slice will have just 200 calories and under 2 grams of net carbs.
You can use your favorite sweetener, such as erythritol or xylitol for sugar free. Regular sugar, maple syrup, and coconut sugar also all work in the recipe (it won’t be ketogenic but will still have much less sugar and fewer calories than traditional cheesecakes, while tasting just as delicious).
Baking Tips For The Best Cheesecake
The most important thing with cheesecakes is to not overbeat the batter, which could introduce air bubbles that might burst in the oven and cause cracking.
Likewise, letting the cheesecake cool gradually prevents any sudden temperature changes that could also cause the cake to crack.
No water bath is required, but I do like to put a baking pan with water underneath the cheesecake as it cooks, which adds moisture to the oven and acts as a further buffer against the infamous cheesecake cracking. If you want to skip the pan of water, or if your cheesecake does end up cracking for any reason, all is not lost: You can easily hide the cracks with a layer of fresh berries, whipped cream, or perhaps even some Healthy Nutella!
When you take the pie out of the oven, it should look underdone and jiggly in the center. The cheesecake will continue to firm up as extra moisture evaporates and it cools, and the next day you will have a perfectly textured cheesecake that is so rich and decadent, and so much better than anything you’ve ever eaten from Cheesecake Factory. If you make it, please feel free to leave a review below or post your photos!
If You Want A No Bake Option:
For a no bake cheesecake, simply replace 1/2 cup of the yogurt with coconut butter or coconut oil. Instead of baking, just chill the cheesecake until firm. Store leftovers in the refrigerator.
I hope you love this cheesecake as much as we all do!!!
The recipe was adapted from this Vegan Cheesecake Recipe.
Keto Cheesecake Recipe
Ingredients
- 24 oz cream cheese or vegan cream cheese
- 2 cups yogurt, such as coconutmilk 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
Instructions
- Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make 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, then set aside while you make 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
Notes
Have you made this recipe?
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Michelle says
Mine is in the oven 🙂
I saw the recipe this morning and put cream cheese on the list immediately! I have a friend’s birthday party to attend next week and some of the ladies are doing keto or low carb, so this will be a wonderful surprise. I am testing it out for myself first this week, but if it’s as good as the batter was (yes I took a few tastes) my friends are going to love me!
Janet says
Did you use plain flavored coconut milk yogurt?
tiffany y. says
we used the vanilla coconut milk yogurt and it turned out great…
Jade says
Hi katie, what can I use instead of the coconut yogurt? Very hard to find where I live!
Thanks a million 🙂
Jason Sanford says
You can use any yogurt 🙂
Jess says
I am using the 2 Good vanilla yogurt, if you’re doing keto it’s just 3g carbs.
Keto Newbie says
I brought this keto cheesecake to a party last night and IT WAS SO GOOD! Thank you so much for the recipe!
Maggie says
Thank you so much for this recipe! I’m a teacher and one of the teachers I work with is following a keto diet. I wanted to make her something for her birthday because we always celebrate with a lunch potluck on birthdays, but I am clueless about keto baking.
This came up when I searched for keto cheesecake, and it turned out so perfectly (even for a keto clueless person like me) that we all kept forgetting at the lunch that it wasn’t regular cheesecake!
This was the first recipe I’ve tried from your blog, but based on its success I will be trying many more. Thank you again.
Nia says
Did your crust brown? Mine did not at all. Followed instructions completely.
Jason Sanford says
Hi Nia, if you use blanched almond flour then it will be light in color. Unblanched almond flour will make a darker crust. Both will taste pretty similar though! 🙂
Nat says
Does the crust need to be baked separately if choosing the no-bake option?
Jason Sanford says
Nope! It can either be baked or no bake too because coconut oil solidifies when chilled, so all you have to do is refrigerate it 🙂
Marquia Presley says
I browned mine a little while mixing my filling.
Debi says
I made this, love the flavor, have a few suggestions.
Add 2 packets Truvia to crust (regular cheescake crusts are sweeter). I also would brown the crust slightly and let it cool.
For the filling: pre-whip the cream cheese to avoid lumps when adding the yogurt and other liquids; the 2 cup portion of yogurt is about 2 tblsp over 3 five-ounce cartons – could live without the 4th carton; add 1/8 tsp xanthan gum for better thickening.
Jules says
This sounds like an awesome tip for thickening. I am going to make it on Tuesday next week. At which point did you add the Xanthan gum please?
Lisa says
Great tips!
Tracy Gokey says
Do you cover it while it’s chilling overnight?
CCK Media Team says
Hi, you can cover it very loosely (such as with paper towels) so dust doesn’t get on it but so there is still space for moisture to escape.
Lisa says
@Debi Great suggestions!
Ingrid Scott says
Hi, this looks delicious and I want to make it, but I saw in the recipe ingredient list at the end “1/4 cup 1/4 cups Almond flour.
I am wondering…..?
Thank you for clearing this up for me!
Ingrid
Chocolate Covered Katie says
Hi sorry about that! It’s a typo – should just be “1/4 cup almond flour.” Fixed now 🙂
BRANDON PORTER says
I believe there is a mix up in the almomd flour recipe portion. Am I only suppose to use 1/4 cup of almond flour for the crust? I read 3 cups in the ( ) part of instructions which I’m assuming was 3 cups of almonds to put in a food processor to make 1/4 cup of crushed almonds. This was the only I mixed up on and ended up with almost 1/4 inch crust in my 8″ spring form pan ?
Jason Sanford says
Hi! It is 3 cups in the crust because the crust goes up the sides. Did you press the crust up the sides of the pan or just put it all at the bottom? Sorry for the confusion!
Jason
BRANDON says
In the picture above it didn’t show where it went up the side so maybe that’s where I got confused and didn’t even put the almond flour in the filling and it still turned out great. What does the almond flour do for the filling?
Jason Sanford says
Oh interesting! It’s supposed to act as a thickener (instead of the cornstarch in Katie’s original cheesecake recipe) and bind ingredients. But so cool to know it’s not even needed!
Tamara says
3 cups of almond flour in crust? The instructions say two cups. Also can you use a KitchenAid mixer instead of a blender or food processor?
Ana says
I had the same issue. I didn’t quite understand the instruction hence I used the 1/4 cup of almond flour as the crust and didn’t add any into the filling. I hope it can be clarified that the ingredients listed are for the filling only as clearly I am not the only one who got confused. Anyway I used monk sweetener but actually didn’t make the adjustment so I have a pre-tty sweet filling. Still yummy though. Next time I know what to do. ?
Kimberly Tuttle says
I did the same thing! Used 1/4 cup almond flour for a THIN crust and didn’t add it to the mixture… oops! I’ll know better for next time!
Doreen says
I think that part of the mix-up is that the title says: Only 5 ingredients. But with almond flour, it’s 6 ingredients. Guess they need to fix that.
Karla says
I used 2 cups almond flour for the crust and more coconut oil than the instructions specified. But was confused about the 1/4 c almond flour (I read in Jason’s comments it’s for the filling) so I omitted the 1/4 cup and it wasn’t urned out really good. My crust was really light colored but It was delicious.
Natalie says
Love it, but I seem to have made a lot of it! Can you freeze it?
CCK Media Team says
Yes!
Christopher Carpenter says
Can I use regular flour instead of almond flour if I don’t care about the keto thing?
Chocolate Covered Katie says
I haven’t tried it with regular flour. I’d think it would work but don’t want to assume. You can definitely use 4 tsp cornstarch though instead of almond flour, as I’ve done that numerous times.
Christopher Carpenter says
Thanks, I have some cornstarch!
Tamara says
How many cups of almond flour does it take for the crust? It says two cups in the instructions but I saw someone said three. And can you use a KitchenAid mixer instead of a food processor or blender? I am planning on using swerve as my sweetener. Would it be the same amount? Do you think powdered would be better than granular? Thank you for the help! I’m making it for Thanksgiving!
Jason Sanford says
It’s 2 cups in the crust, plus 1/4 cup in the actual cheesecake itself. You probably can use a stand mixer, just be sure not to whip it too much so you don’t put too much air into it. Swerve is fine!
Jason
Jess says
You would use graham crackers, sugar and butter for traditional cheesecake crust.
Tom says
Actually, traditional N.Y. cheesecake crust is flour, sugar and butter for a shortcake crust.
Jeanne says
I think you mean a shortBREAD crust. (Shortcake would be like a biscuit.) ShortBREAD would be like a Pecan Sandie.
Jessica Smith says
The recipe says erythitol but theblonk goes to a confectioners version. Are using granulated or powdered version?
Jason Sanford says
Either will work! Most sweeteners work here, and while we haven’t tried every one, we have tried both granulated and powdered sweeteners (as well as erythritol and regular sugar). Liquid sweeteners work too.
Jason
Jen says
I have liquid stevia. I wonder how much of that to use?
Nancy says
Seconding the request for equivalent liquid sweetener—stevia and monk fruit are my two preferred options.
Jason Sanford says
I’d say just use whatever it says on the package is the equivalent to 2/3 cup sugar in sweetness 🙂
Jan says
What’s the nutritional values
Jason Sanford says
Full nutrition facts are linked right under the ingredients and instructions 🙂
She provides nutrition facts for all her recipes.
Janine says
Hi! I’m not sure if it’s just me, but I’ve read the blog post and the recipe numerous times and I cannot seem to find the ingredients or directions for the base?? I’d love to make this for a friends birthday on Saturday, could you please help me! Sorry, I’m sure it’s a daft question, and I’ve just missed it! But want to do it right! Thanks in advance!
Chris says
If I don’t was to use any sweetener..would that be ok?
Jason Sanford says
It sounds like it would be a savory cheesecake? Certainly I think it would still be fine, texture-wise. I just don’t know about the taste! If you try, be sure to report back for the rest of us!
Amy says
I tried both swerve confection sugar and erythritol. Both work great. I made this for my son for christmas and used peppermint flavor in the cream misture. This was so easy!!
Kate says
Would you have a suggestion of how many Stevia packets to use? Also, do you have a chocolate cheesecake version I can use? Thanks
Nina says
Love this. Thanks for the great idea. Mine is in the oven now.
Sylvia says
I made it last night and tried the first slice now and WOW. This is the first keto dessert I’ve made where I don’t taste a difference between a keto and regular version. I’ve tried almond flour cookies that were grainy, keto brownies from another blog that went straight to the bin, and a packaged low carb cookie that made me want to cry. But this keto cheesecake gave me hope. You will never understand how much happiness you have just brought me by creating this delightful recipe.
Cammie says
I can’t wait to try it! Any chance you could include instant pot instructions for this? I’ve been looking for a clean recipe to try in my IP and this looks perfect.
Jason Sanford says
An insta pot is one cooking machine Katie doesn’t have, but maybe she needs one!
Jason (media relations)
Tricia Wassel says
If Katie gets an instant pot, I will be ecstatic! I ordered a food processor just because of her. She uses it in so many recipes.
Jessica says
Made this last night for a treat for my family today. It turned out tasting great and we added a little pureed strawberries on top. My only problem is it came out a little runny. I’m not sure what exactly I did wrong but I’m guessing I didn’t mix it enough because I was terrified of over mixing.
Jason Sanford says
Hmm, how runny? Was it cut-able? What type of cream cheese, almond flour, and sweetener did you use? I love the idea to use pureed strawberries on top!
Jason
Robin says
Mine came out pretty runny in the middle. I think I should have cooked it longer.
Chocolate Covered Katie says
Hi Robin! Did you let it sit overnight? It should be very soft when you take it out of the oven, but it firms up overnight in the fridge to the perfect cheesecake texture.
Cassie Thuvan Tran says
I have a bunch of friends who are obsessed with cheesecake! Love that this cheesecake recipe is super easy and simple. I think I’d be obsessed with the pie crust recipe as well!
CHARLEEN says
Hi, I would like to try the no bake version. How many cups/ gram should I replace the yogurt with coconut oil?
Thanks in advance.
Jason Sanford says
Equal amount, so half cup 🙂
Erica says
The recipe calls for 2 cups of yogurt so how does this equal to half cup of coconut oil?
Jason Sanford says
Sorry to be confusing – the no bake option in the recipe states that you replace 1/2 cup of the yogurt with 1/2 cup of coconut oil. You still also add the rest of the yogurt.
Jason
amanda says
not baking it, did you have to use anything to make the cake slide out of the pan easily? or will the coconut oil aid in that?
Jason Sanford says
As long as you use a springform, it’s fine as-is 🙂
Nathalie says
I’m going to try this together with the recipe for the vegan cream cheese. That recipe only yields 1 cup cream cheese, and the cake recipe needs 24oz… how many times do I have to double the cream cheese recipe to make enough for the cheesecake recipe? 24oz seems like a lot, but not sure how many 0z the cream cheese recipe yields?
Jason Sanford says
8oz is equal to 1 cup, so three 🙂
Eileen says
Someone brought this to a birthday party I attended and everyone loved it. I asked for the recipe and am planning to make it this weekend. The one at the party was the keto version (and no one knew) but I’ll just use regular sugar and am sure it will be just as good. I hadn’t seen your blog before but have spent the morning bookmarking recipes to try!
Jenny says
Could this recipe be cut in half and made in a pie plate. I am thinking of making it for Easter but I know only a few will eat it and don’t wants lots of leftovers!
Jason Sanford says
Yes! You can also make bars: https://chocolatecoveredkatie.com/2016/05/16/cheesecake-bars-vegan-chocolate-chip/
Samantha Strickland says
Just curious how you came up with 1.5 net carbs. I’ve built this recipe 3 times in my Carb Manager app, and every time it comes back as 6 net carbs per serving (12 servings total).
Jason Sanford says
Net carbs are just carbs minus fiber, so 4 minus 2.5 in this case 🙂
David says
This is what I got also.
I also have it at 350 cals and 30 fat!
Jason Sanford says
Hi David, I saw your other comment on this post that said you added two eggs and a coconut flour crust. That would definitely change the calories for yours.
Todd says
I’ve made this four times now and sometimes the outer edge of the cheesecake is kind of grainy. Sometimes it’s all perfect. What am I doing wrong?
Marquia Presley says
Almond flour is grainy. Do a thicker crust (pushing most in the edges instead of the exposed sides. Be sure the crust is low enough to be covered by the filling during baking. This should give you a great cookie crust like mine was without the burnt edges.
Alexandra says
Very good! I dont think it needed the crust. Thank you for sharing, delicious!!!
Debbie says
I wish I could try this recipe but I am highly sensitive to yogurt of any kind. Any suggestions for a substitution?
Jason Sanford says
Coconut cream! It’s still keto friendly and works just as well. If not keto, mashed banana will also work. Or pumpkin or mashed sweet potato (like here: https://chocolatecoveredkatie.com/2015/09/14/pumpkin-cheesecake-bars/). If you try any of these, be sure to report back!
Jason
Tricia says
I used sour cream instead, as I needed to use it up. Came out fabulous!!!
Arianna Johnson says
Mine is in the oven now. My recommendation would be to beat the cream cheese first alone to get it silky. I dumped all the ingredients together and beat with a hand beater bc I don’t have my blender handy. Mine came out clumpy when beating everything together bc the yogurt and cream cheese didn’t incorporate well.
Joan says
same for me … I had SO much trouble getting the ingredients to mix together. It was just too thick. I took some out and put it in a smaller blender and still had trouble with it. So I added some cream … I didn’t know what else to do to get it out of the blender! Hope it works. It’s in the oven now.
Jason Sanford says
Hi! Was your cream cheese straight from the fridge? It sounds like you just need to bring it to room temperature so the cream cheese is easily stir able before adding other ingredients. Let me know if that solves it!
Jason
Carly Rae says
I make this too but I use 1/2 almond flour and 1/2 finely chopped pecans. I also use lime In the filling to make it more like key lime cheesecake
Nancy says
I made this last night and it’s… okay. It’s definitely not smooth and creamy–it’s quite crumbly. But I also had trouble baking it. When I took it out of the oven it wasn’t underdone in the center; it was underdone EVERYWHERE. So I put it back in, because that’s not at all what I was expecting.
I used Neufchatel cheese, since that’s what I had on hand and I’ve used it successfully for cheesecake before. I also used whole milk Greek yogurt, and pulsed my own almonds into flour. I have no idea if any of that is to blame? I’d use the cornstarch option in the future, just because I could see the almond flour bits when I mixed everything together, and am sure they contribute to the not-creamy texture. But this is more than just bits of almond–it’s the consistency of the entire base.
Jason Sanford says
Hi! Unfortunately Neufchatel cheese is not the same thing as cream cheese and would give a different outcome for sure. It is 23% lower in fat and also has more moisture, which would most likely explain why yours needed extra baking and then was overbaked and crumbly.
Jasoon
Jan says
When said two cups yogurt is that any yogurt? Like Greek plain? Coconut milk plain?
Jason Sanford says
Yes, both work well here!
Linda says
If I want to give it a stronger lemon flavour can i add more without wrecking the recipe
Jason Sanford says
You can! Just scale back other liquid somewhere. Or I’d recommend adding lemon zest instead of juice, because adding lemon zest will add more lemon flavor than juice usually in recipes.
Jason
Linda says
I have guests that are dairy intolerant, nut allergy, no eggs and no gluten
is it too hard to make it edible for all people
Jason Sanford says
Hi what about using Tofutti? And coconutmilk yogurt?
Elizabeth says
This is exactly what I did. It turned out amazing!
Athena says
Made it this past weekend. At first it seemed too undone, I still went with it and put it in the fridge over night. But the next day it still seemed too squishy. So I brought it to room temperature and back in the oven. Looked much better. Even with the crack. (It wasn’t there at the first go around)
When we finally tasted it, it started getting great reviews. It’s a keeper!
Jason Sanford says
Love the picture!
Tillie says
It was amazing. I had a “secret ingredient” movie night recently using this and some of your other recipes and it was all gobbled up by many surprised guests.
Have been hearing about a honey applesauce banana bread. Do you have anything like that up your sleeve? Love your site.
Jason Sanford says
Ha! I love the idea of a secret ingredient night. For banana bread, what about this one? https://chocolatecoveredkatie.com/2017/01/16/healthy-banana-bread/
Jason
CDHPL says
Looking nice cakes thanks
David says
I don’t think the nutrition facts jive – I did each individual ingrediate (with a coconut flour baked crust – add 2 eggs)
350 cals
30 grams of fat
6 carbs
7 protein
Josie Hernandez says
Is this accurate?
Barbara says
Hi! I’d like to try the no- bake version, but was wondering, do I bake the crust first then add filling? Thanks!
Jason Sanford says
No need to bake the crust, it can also be no-bake 🙂
Jennifer says
Just curious, has anyone tried arrowroot or tapioca flour in the filling instead of almond flour? Is this a bad idea to switch these out? Thanks!
Jason Sanford says
It sounds like a fun experiment! I bet it would work. Be sure to report back if you try!
Jason
Jonathon Goodnight says
Trying to figure out what yogurt you yourself used. The coconut based yogurts I found are way high in sugar, regular plain yogurt has at least 6g of sugar also.
Jason Sanford says
Hey! Try unsweetened coconut yogurt such as sodelicious brand.
Oli says
Is there any chance I could use sugar free syrup as my sweetener in place of the erythritol? How much would I use, & how dramatically would it change the carb count overall?
Jason Sanford says
I don’t see why you couldn’t use it! We haven’t tried and so can’t say how much to use, but please be sure to report back if you experiment! 🙂
Jason (media relations)
Michelle says
Sugar free syrup is loaded with chemicals. I would go with the natural sweeteners such as erythritol.
Penny says
Hi Katie, I absolutely love this recipe and have made it a couple of times. Unfortunately my husband can’t handle yoghurt something to do with the fermentation process. Do you think substituting the coconut yoghurt for coconut cream would still work?
Thanks
Penny
Jason Sanford says
That’s on Katie’s to do list as something to try, and we *think* it should work (we don’t see why not!) but haven’t tried it yet. If you try it before us, be sure to report back!
Jason (media relations)
Christine Lynott says
Wow pleasantly surprised how this turned out. Best part is that it got rave reviews and everyone wanted the recipe.
I must admit I was a little nervous about making this after reading some of the comments. I make it for my daughter in law birthday. She and my son have been following the Keto lifestyle and cheesecake is her favorite dessert. It was a huge success, even my picky 17 year old grandson loved it. I decorated it with fresh strawberries and blackberries and people thought it came from a bakery. I followed the direction to the letter and only had a little cracking which I could hide with the fresh fruit. Thanks for the great recipe. My son who is a great cook was very impressed with my finished product.
Jason Sanford says
I love your idea to use blackberries. I always see them at the grocery store and never know what to do with them. Think I need to make this cheesecake again 🙂
Fred says
I did not see any dimensions for the baking pan. What size should we use 7″, 8″, 9″? Also, would a round springform pan be best?
Jason Sanford says
Hi! The recipe says Combine all ingredients, pour into a lined 8 or 9-inch springform, press down evenly, then set aside while you make the filing.
Katie used a round pan, but I don’t see why a square wouldn’t work!
Jason
Karen says
Just made the 5 ingredient ket o cheesecake. I have made others and this was the best and the easiest. Everyone loved it. Can’t wait to try other recipes
Amber says
I don’t have a spring pan could I use a regular pie pan?
Jason Sanford says
Hmm, as long as you don’t mind the possibility of a slice that might fall apart when you try to lift it out, it would probably work I should think.
BethAnn says
I’m going to make this for my boyfriend this weekend. Can you substitute sour cream for the yogurt? I’ve seen many recipes in the past that sub yogurt for sour cream so was hoping I could do the opposite.
Jason Sanford says
We haven’t tried, but most likely it would be fine. Texture-wise it should not be a problem, I just don’t know about taste. Katie has subbed banana and pumpkin for the yogurt in the past, so sour cream should be fine.
Jason
Steffa says
This cheesecake is so delicious! I could eat the whole thing. I entered the ingredients into my Keto carb app to save the recipe and got different numbers for nutrition facts. I’m guessing maybe not all carb counters are the same. My carb app says the cheesecake has 4 net carbs and the crust has 8 net carbs. For a 1/12 slice with crust I get 12 net carbs. I guess I am asking for clarification. Thanks.
Jason Sanford says
Hi! What specific ingredients did you use? That can make a huge difference 🙂
Steffa says
I used Philadelphia Cream cheese, mixed Fage 2% and 5% yogurt, Whole Foods brand almond flour, real vanilla extract, fresh squeezed lemon, and erythritol.
Jason Sanford says
Oh that would be it I think! The Fage looks like it has more carbs than unsweetened coconut yogurt, and the cream cheese would have more carbs than the homemade one. But nutrition counts are always an estimate of course. Katie uses the Verywellfit online calculator.
Steffa says
Thank you for the clarification. I sort of figured it might be the ingredients. I did not see a recipe for the cream cheese. I’ll look closer. It was very yummy!
Kate says
My nutrient count was way different: 400 cal, 37.5 g fat, 10 net carb, 9.6g protein for 1/12 including crust (made with 3 c almond flour). I used Bob’s Red Mill Almond Flour, Trader Joe’s Vegan Cream Cheese, Silk Unsweetened Almond Milk Yogurt. I can’t figure out how these numbers are so different as it seems all the products I chose are on the low end (I’m vegan keto, so pretty conscious of reading labels.) Just didn’t know if you had any thoughts or suggestions as one slice will bee too much for me which is a bummer. I looked at the linked cream cheese recipe which said “keto option” but didn’t see the option listed in the actual recipe. Not sure if maybe this makes the difference? Thanks!
Jason Sanford says
I think must be a difference with the yogurt and cream cheese. If you use the homemade cream cheese (macadamia is keto) it’s a lot fewer carbs than vegan storebought. I also don’t see an unsweetened yogurt listed on the Silk website. Am I missing something?
Jason
Ann says
I made this cheesecake and it was absolutely perfectly delicious and turned out just right! We all loved it. THANKS FOR THIS WONDERFUL RECIPE!!!
Just one question, Can you freeze this cheesecake?
Jason Sanford says
Yes!
Jane says
I love the taste of the cheesecake, but I had a big problem and don’t know what I did wrong. My cheesecake leaked! Lots of water poured out at the bottom and I can’t see any reason for this. I used 2 cups of whole fat Greek yogurt, and that’s the only thing I can think of that would separate, but no one else seems to have experienced this. Any ideas? I’d love to try again!
Jason Sanford says
Hi! I’m trying to figure out what that looks like when you say “leaked” so I can hopefully help. Do you mean water from the water bath? Or that the crust was soggy? Sorry for not understating better!
Jason
Jane says
Sorry, thanks for replying. The bottom of the cake itself (no crust) leaked water at the edge of the cheesecake pan (the kind where one can remove the sides after baking…) I did have a water bath at the bottom of the oven and thought maybe the condensation went into the cake and then poured out from underneath? I feel silly that I somehow got this to happen, but I didn’t use any different ingredients except a bit of extra lemon juice where I ran out of vanilla. The water bath itself was perhaps a liter of water. Was it too much? ?
Rachel says
How does using cream cheese like Tofutti affect this recipe? Does it make it not Keto or affect the consistency in anyway? Also, I’ve seen several comments about the macadamia cream cheese being Keto. Does this mean that the cashew cream cheese is not?
Jason Sanford says
Hi! I’m not an expert in keto, but it looks like the tofutti has a similar amount of carbs as dairy cream cheese (2g). Cashews apparently have more carbs than macadamia nuts, so a reader on the keto diet mentioned in a comment that macadamia nuts are a better option for those strictly following the diet.
Jason
Rachel says
Okay, thanks for clearing that up. As far as the Tofutti, does using that as opposed to the homemade cream cheese seem to affect the taste/consistency?
Jason Sanford says
I’ve tried both and personally like either dairy cream cheese or the tofutti better than the homemade because it tastes more like authentic NY cheesecake to me than the homemade one. (I’m not a vegan but I am open minded and like vegan foods!)
lizh says
3 cups of almond flour for the crust seems like way too much. Does the 1/4 cup of almond flour go in the filling?
Jason Sanford says
Yup, 1/4 cup in the filling!
Kat says
I have made almond flour cheesecake crusts before.
I use:
1 1/2 cups almond flour
1/4 cup sugar
Pinch salt & 1/2 tsp cinnamon
Stir
Add 5 tbls melted butter ( earth or smart balance for me) OR oil of choice.
Mix together with 2 forks till the butter is all incorporated.
Press in pan and up sides ( if you want) just like graham crumbs.
Does not have to be baked ( eating it as is is nice, lol) , or can be par-baked for 5-20 minutes of you want. The longer times for no bake pies, shorter for ones that bake so it doesn’t burn.
Not sure how to adjust for keto, but someone will probably come along that does. 🙂
Melissa Ruch says
The cheesecake was excellent, and I made a raspberry purée, as well. I followed the directions exactly, but it wasn’t nearly as firm as I would have expected. Any idea why?
Jason Sanford says
Hi! A few things might have caused it (your photo looks fantastic by the way). What brands/ingredients did you use? And is your oven calibrated? Also are you in an excessively humid climate?
Jason
Jaime says
This cheesecake is so amazing! I made it exactly like the recipe. Using plain coconut yogurt. For the crust, I used butter instead of coconut oil with the almond flour. Turned out incredible. Best cheesecake I’ve ever had! Thank-you, Katie!
Sarita says
Hi, can I use cashews (make it into creamy texture) instead of cream cheese? If so, what’s the cashew to water ratio that you would suggest?
Jason Sanford says
Just use the vegan cream cheese linked in her post. It’s cashew based 🙂
RaNae says
When I made this cheesecake, I loved licking the bowl so much, I decided to make it as a fruit dip the next time. Now I regularly make a 2/3 recipe (no crust and no baking) and just keep it in the frig to eat by the spoonful or in a bowl with berries. It’s thick and creamy and delicious and definitely my favorite treat!
Jason Sanford says
That sounds so amazing!!!
Josie Hernandez says
I agree!!!
Gail Lee says
Hi..I sm making this tonight for my sons birthday. I am curious. For the crust which calls for coconut oil..am I suppose it o melt the oil before incorporating into the flour
Jason Sanford says
I always melt mine!
Jenn Perton says
I have made this four times now and I absolutely love it. I have varied the recipe a little each time to tweak it more to my individual tastes but without the basic recipe being so easy and delicious I wouldn’t be able to do that. Thank you so much for sharing this.
Chocolate Covered Katie says
Thank you so much for making it 🙂
Dana says
I have made this cheesecake twice, and I love it! It’s an added bonus that it freezes and thaws beautifully! For an 8-inch springform pan, I half the crust recipe (otherwise it is too much crust). I also add cinnamon to the crust to give it more of a graham cracker crust flavor. Thank you so much for this recipe!
Jason Sanford says
I love your idea to add cinnamon!
John says
Love the recipe! The cheesecake part was delicious – crust was a bit soggy though. Any tips to make it more firm/crispy? Followed recipe exactly with the 2tbsp coconut oil
Jason Sanford says
Hmm, not sure! Did you prebake the crust?
Jason
Shannon M says
Are you supposed to pre-bake it? The instructions don’t day to. I’ve read through the recipe and now the comments and I find myself confused on several things.
1) crust – prebake or not?
2) quantity of almond flour? Recipe says 2 cups for crust and 1/4 cup for cheesecake. Why do people comment about instructions saying 3 cups?
3) my pan is 10”. About how long should I bake it?
Jason Sanford says
Hi! No need to prebake! It used to be 3 cups, but reader feedback was that it was too much crust for peoples’ liking so Katie revised the recipe to make less 🙂
Unfortunately we haven’t tried it in a 10-inch, so my best recommendation would be to maybe google and see if there’s a standard conversion? Be sure to report back if you try!
Janna Adams says
I made this last night and I had the same outcome. I followed the recipe exactly, and it tastes like I’m eating cream cheese on top of loose almond flour. I used Organic full fat cream cheese, Siggi’s vanilla yogurt, monkfruit sugar substitute for baking and Bob’s Red Mill almond flour. I feel like the crust needed at least 4-5 tbsp of coconut oil to hold together. When I was pressing it into the pan, it was like I was working with plain almond flour? Could I use butter instead?
Jason Sanford says
Hi! You could definitely use butter instead. Was the almond flour fine ground or course? The cheesecake layer on top should provide moisture as well to get it to be moist and stick togethr, but maybe you live in a drier climate than I do? I’m not sure! Was the cheesecake part good?
Jason
Katherine says
Hello! Thanks for your recipe, and especially as well thank you for the straightforward recipe presentation instead of filling up the top with text as some recipe sites do, making users scroll down.
My question is – what is the carb and net carb count when adding the 2c almond flour crust as you propose? The only net carb count you give, 2g, appears to deal only with cheesecake filling. Once you add the crust, this becomes dangerously un-keto. Please advise.
Thank you again!
Jason Sanford says
Hi, it would still be keto because the crust is almond flour and oil, which is still low carb :).
Dani says
I did this recipe and it’s soooo good! I;m the one n Keto but my non-keto housemates ate most of it coz it was so good.
Thank you for sharing this recipe. 🙂
JJ says
FAMILY HAS NUT ALLERGIES. Can coconut flour be substituted? If so, what amount?
Jason Sanford says
I’m sure it could because the almond flour is just to thicken. Unfortunately though, we don’t know how much to use because we haven’t experimented. If you try it first, be sure to let us know how it goes!
Jason (media relations)
Grace says
Hi,
Would I be able to substitute the coconut yogurt for coconut cream ?
Jason Sanford says
Yes that’s fine!
Carmen Brainard says
Getting ready to make your cheesecake for the second time, My very picky husband and I loved it so much the first time, I’m making it again! Going to try and make it chocolate this time. Delicious and easy recipe! Beautiful cheesecake Thank you for the recipe.
Krystal says
I made this last week, and it is fantastic! I chose to do it crustless. No regrets!
With fall basically upon us, I would love to make a pumpkin cheesecake somehow, but wondering the best approach. Should I simply just add pumpkin puree to the mix? If so, how much? Should any of the other ingredients be altered at all?
Any thoughts or ideas would be appreciated!
Jason Sanford says
Replace the yogurt with pumpkin, like in this recipe! 🙂 https://chocolatecoveredkatie.com/2015/09/14/pumpkin-cheesecake-bars/
Krystal says
Thank you! I was wondering about replacing yogurt with pumpkin, but wasn’t sure if that was the right approach. I should stop second guessing myself?
Steve says
Could you use greek yogurt such as Oikos Triple Zero in this recipe?
Jason Sanford says
Yup!
Leslie says
Would this work with honey instead of a sweetener or syrup?
I am really sensitive to sweeteners and out of maple syrup!
Jason Sanford says
Yup, honey works just fine 🙂
Sana'a says
So I followed it to the T and it turned out awesome. Now the almond base is another story. Is it supposed to be soft and mushy? Almost gave the cheesecake a bitter flavour right at the end. It wasn’t like a crust. It was as soft as the cheesecAke it self! Any tips on what I may doing wrong with the base?
Robert Sato says
You can try putting the crust in the oven for ~10 minutes before adding the filling. Be sure to let the crust cool first!
Minde Herbert says
Size of springform pan? 6″, 7″, 8″? Thanks!
Jason Sanford says
Recipe says what to use in the instructions 🙂
Nancy says
You should revise your recipe to include the crust ingredients. I’m a beginner and did this all wrong. For the no bake version I read it as 1/2 cup coconut oil to replace the yogurt so I didn’t add any yogurt at all. Also, I read the instructions to put 2 cups of almond flour into the crust so I didn’t add 1/4 cup of almond flour to the filling. Oh well, I tried. Hope it comes out ok and not a complete waste.
Maria says
Can you add Xanthan gum as thickener in the filling?
Jason Sanford says
I would think that might work, but we haven’t tried so really can’t say for sure. Be sure to report back if you try!
Jason (media relations)
Maria says
I tried it cause the first time I made came out runny and it came out good. I only used 1/4 teaspoon of xanthum gum
Bean says
Oh. My. Goodness!!! This is amazing! I actually used the dairy versions of everything, Made my own crust as per your recipe too, I really hate erythritol so I’m really glad you offered a liquid sweetener as an alternative because it meant (to me anyway!) that the recipe didn’t need a granulated sweetener to make it set or anything. So I used vanilla flavoured sucralose drops and honestly it is amazing! I just ate some for breakfast 😉 Thanks Katie!!!
Raige Enriquez says
Hi, i followed the full recipe but I think it came out out to be very sweet. I don’t know why. I used 2/3 cup stevia sweetener. It’s in the fridge at the moment, hope it is still edible. ?
Jason Sanford says
Hi, is this comment meant for a different recipe? This recipe doesn’t have stevia as an option.
Rebecca Valentine says
Tried this for my mom’s birthday. Turned out delicious. Substituted the 2 cups yogurt with 2 cups coconut cream since I couldnt get my hands on any dairy free yogurt at that moment.
Ps. I have no idea how this may have turned out if I had used the mentioned non dairy yogurt instead. Is such a substitution (using coconut cream) even allowed in such a recipe? I know nothing about baking so curious to know the details so I can make an even better version next time. Thanks.
Jason Sanford says
The coconut cream sub sounds terrific! Most likely, it can be used for yogurt in most baking recipes, since the two have similar consistencies. I want to try it your way now.
Jason
Rebecca Valentine says
Thanks for the reply. So maybe I should continue to use coconut cream for my next tries. Wana try a chocolate cheesecake version next time 😀
Michele says
How are the net carbs figured out per slice? The coconut milk yogurt I bought has 15 net carbs per 5.3 oz. Did I buy the wrong kind or brand?
Jason Sanford says
Not sure if this is what was used for calculations here, but So Delicious unsweetened coconut yogurt has just 9 net carbs for 8 oz (a full cup). But honestly, you can use any yogurt here, so just choose your favorite if you have one that is lowest in net carbs 🙂
Jeannine says
OMG if anyone has tried Rocco’s keto cheesecakes in Santa Monica (10/10 recommend)… it tastes JUST like this. The only thing different I did was I only had 16 oz of cream cheese in hand and it’s still tasted. SO. DAMN. GOOD. 10/10!! I can see how non keto eaters would say this is good too bc it’s so delicious. As you can see, my cheesecake cracked haha (never made any desserts before) but my kids and my husband don’t care and it obviously doesn’t change the taste. Thank you!!
Jason Sanford says
Ooh that looks so good, cracks and all!
Wendy Hawkins says
I’m new here to this site and this is the cutest post! Thank you for rating it and taking a picture – cracks are adorable – and being so brave! I am making this tomorrow for Thanksgiving!
Anndra says
I made this and it was AMAZING!!! DEFINITELY recommend this to people on keto!??????
Rebecca Valentine says
Can i tweak this recipe to make it a chocolate cheesecake? (Not dark!)
Can anyone guide me on the ingredients and the quantities i should use please?
Thanks.
Jason Sanford says
You can! https://chocolatecoveredkatie.com/2018/02/05/brownie-cheesecake-recipe/
Just use your favorite crust for the base.
Kassie says
I am a little confused about the coconut yogurt…. When I went to buy coconut milk yogurt, the carb count was very high. I am not sure how this is a low carb keto friendly dessert.
Jason Sanford says
Hi, I guess it depends on the brand. There are a bunch of different brands you can buy, some of them are made with coconut and probiotics as the only ongredients, others are made completely differently. So the carb count will vary by brand. You can use any yogurt though that you want, if you have a favorite for keto baking. It does not need to be coconut 🙂
Jason
Melissa says
Made this for some clients who are on a keto friendly diet and they loved it .. huge hit .. so thank you for an amazing recipe !!!
Christina says
So….I just made this and forgot to put the almond flour in the filling. How bad is this going to flop? It’s cooling right now
Christina says
Also…..i think you should correct the ingredient list. Should say 2c almond flour for crust and 1/4c for filling. I was very confused reading the description with 2 cups and then the reading the comments said 1/4 cup….so I assume the crust was a typo and didn’t know I needed to put any in filling. ?
Jason Sanford says
Should still taste great, just not be as firm or cut-able! How did it turn out?
Jason
Ashlee says
I normally don’t write reviews but I had to say, this cheesecake was AMAZING. I haven’t had a cheesecake in years since going gluten and dairy free and this was everything I was missing and more. Obsessed!
Anne says
I made this cheesecake for my niece’s birthday two weeks ago. Made my own crust out of pecans and pre-baked it. Then followed the recipe as written except I used Lakanto Monkfruit sweetener. I did bring all my ingredients to room temperature and everything blended easily. It did crack a bit but I don’t care about that. It tasted delicious! Very smooth and not grainy. I also made a blueberry sauce to serve with it out of frozen blueberries and monkfruit sweetener. I’m making another one for Thanksgiving!
Jason Sanford says
That blueberry sauce sounds like SUCH a good idea!
Julie says
Can you share what kind of yogurt you used? The brand?
Michael Demmons says
About 10 years ago, I bought a spring-form pan. Today, I used it for the first time to make my very first cheesecake – this one. I made it early this morning as a “test run” so I could have dessert at my family’s house on Thanksgiving. I figured that 8am-6pm counted the same as “overnight” for letting it set.
It. Was. Delicious!
Not only was it delicious, it was better and creamier than most cheesecakes I’ve ever tasted. And you will be happy to know that I used Stevia and it worked out just fine. So that’s not an issue for those who were wondering. Other than that, and adding a teaspoon of Stevia to the almond flour crust, I followed the directions 100% to the letter. It was my first cheesecake, after all. I also went the “coconut oil” route for the crust, as I thought it would add to the flavor. I was right. I can’t wait to take this and serve it to people and then tell them there’s basically no sugar in it!
Chocolate Covered Katie says
Thank you so much for making it 🙂
Denisewillis says
Did you use sugar free coconut milk yogurt. The recipe doesn’t say.
Denise Willis says
I am making this cheesecake for Thanksgiving. My question is did you use sugar free coconut yogurt?
Jason Sanford says
Hi, you can use pretty much any yogurt you wish! It does not have to be coconut yogurt, but to keep it sugar-free/keto then definitely be sure to choose a yogurt without any added sugar 🙂
Jason
Sarah Muench says
Hi! I really want to make this recipe for Christmas, but my daughter has a peanut/treenut allergy. Is there another ingredient to use besides almond flour? Could we use coconut flour (her doctor tested her for coconut and she’s fine with that). Would it be the same ratio? For the yogurt, what brand do you use? Can I use the brand Two Good and do you get vanilla flavor or coconut?
Thanks!
Jason Sanford says
You could definitely use coconut flour! The almond flour is just to thicken, so coconut flour would be fine (in the actual pie, I’d use your own crust). We haven’t tried so don’t know if it would be an even sub or if you’d only need 2-3 tbsp, so you will have to experiment, but be sure to report back if you do!
Jason (media relations)
Wendy Hawkins says
I wish the erythritol is listed for us newcomers as POWDERED and not granulated! 🙁
Jason Sanford says
Hi Wendy! The ingredient in her post links to powdered, so that’s what she used here. But you can definitely use a different brand, just be sure it’s the powdered kind!
Tamara Ashley says
I made this cheesecake for Thanksgiving today. I was determined to try to stay dedicated to my keto lifestyle. Everybody loved it! They did not know that it didn’t have sugar until I told them so. I made it with Philadelphia cream cheese and swerve sweetener. I used Fage yogurt and organic vanilla. I made the crust out of almond flour and coconut oil as suggested. I did bake it a little longer than suggested because it did not seem done to me. It turned out perfect!
Chocolate Covered Katie says
Thank you so much for making it… I love your photo! 🙂
Jeremy says
My wife is on keto so I made this for dessert. It was excellent. I used your crust recipe except I substituted melted unsalted butter in place of the coconut oil.
Lucy says
I could not find coconutmilk yogurt so trying to use coconuy cream. How much coconut cream do I use instead of the yogurt?
& do I have to dilute the cream in water first? If so, how much?
Thank you.
Helen says
Hello
You say if you make this crust less, it comes to 2g of carb per slice. But the recipe calls for 2/3rds if a cup (100g) of sweetener, xylitol is around 96g of carb per 100g …
So how can you put in 96g of carbs just with the sweetener, let alone the other ingredients and somehow end up at only 2g per slice ?
I want to make this for someone diabetic but the math doesn’t add up …
Jason Sanford says
Hi, I’d ask the friend if erythritol is ok for them to have. I know that’s a popular sweetener with diabetics and those on a keto diet.
Jason
Kali says
Can I add Lemon zest to make it more lemony?
Jason Sanford says
Yes definitely!
John K says
I’m trying your recipe for the first time, but I’m going to incorporate some blueberries into the batter before baking. BTW, yes I KNOW that I should try the original recipe unchanged first, but I can’t resist. I’ll let you know how it turns out.
John K says
Changed my mind and decided to go with homemade Keto Blueberry Sauce. Yummm!!!!
Louise says
Hi! I have a different question… Is there anyway I can substitute heavy cream for the yogurt? I see it’s an ingredient in some other keto cheesecake’s…
Jason Sanford says
Yup that works!
Louise says
I was also wondering… Is it possible to substitute sour cream instead of the yogurt? My previous question was substituting heavy cream, but sour cream is more to texture. Would that work? Thank you so much
Jason Sanford says
That should be fine too. Be sure to report back if you make it!
John K says
Fantastic! I even convinced a diabetic friend to try it, and holy moleey, she liked it every bit as much as me.
Jason Sanford says
That looks SO good!
Holly says
Do you need to soak the macadamias before using to make cream cheese? I saw she recommends soaking the cashews before hand but didn’t mention anything about macadamias .
Jason Sanford says
Yes, same instructions apply 🙂
Tripintrish says
Please advise how the nutrition facts total 2ish net carbs. Regular cream cheese is 16 carbs per pack, 2 carbs each serving & there’s 8 servings. 3pks total 48 net carbs, the two cups of almond flour in the crust totals 16net carbs plus 2 more for the 1/4 cup in the filling. That’s a total of 66 net carbs before adding any yogurt, based on just 66 net carbs if cut into 12 slices I come up with 5.5 net carbs a slice. Please advise how you came up with your counts which is half this & includes yogurt carbs too ? Thanks
Jason Sanford says
Crust is optional, you can opt to keep it crustless for fewer calories/carbs 🙂
Jason
Suzanne says
I accidentally rated this recipe w 5 stars. 4 would be better. It’s great tasting for people on Keto, but it’s very pasty. my daughter said—Mom, this is just cream cheese! I wonder if this recipe would be better with an egg or two beated in?
Rebecca B says
Tasted about like cheesecake! I did the no bake version with crust. It didn’t specify if I melt the coconut oil for the filling or not, so I melted it anyways. The filling ended up having little tiny lumps in it that got less when microwaving the mixture for 15 seconds, but they were still there. I eventually gave up and went with it. For the crust I did as specified, I guess you dont have to prebake for nobake, but I let it chill in the fridge for it to harden before I put the filling in. I’ll find out tomorrow how the texture and crust are once it settles, but the filling tasted okay, like normal cheesecake but you can tell it was slightly off. Maybe some syrup instead of erythritol or a combo of both would have been better for me taste wise. Good recipe though! Had to improvise with a cake pan with foil lining to edges to give the sides the height I needed xD
Karie says
Hi, I made the cake, incorporated few of suggestions from the reviews, not sue what good or bad. The crust was funny tasting. And too most, like most breadcrumbs. I used fine store bought almond flour . The 2 cups almond flour felt too much for the 8 in crust . I used clear coconut oil and pre baked for 10 min. I wonder if the clear coconut oil vs the regular one ( felt to ned 6 tablespoons) made the curst so moist and sticky to the pan/ crumbly.
The cheesecake part was somewhat heavy, i hoped to be more creamy, certainly very much set. I did add xantan gum (1/8 teaspoon) as per a reviewer suggestion. Also used Faye yogurt. Perhaps next time will try a more silky yogurt .
Happy for any feedback, thank you .
Jason Sanford says
Hi, I think the xanthan gum would make it denser/thicker, so maybe try it without for a creamier result?
Jason
Suzanna says
Could i try agave Syrup, honey or date syrup instead of erithrytol? And is it ok to use a hand blender/whisk to mix the main ingredients?
Jason Sanford says
Yes for the first part. And technically you can use a hand blender, you just run the risk of more cracks since it’ll take longer to fully blend (and thus can add more air bubbles into the recipe), but that can easily be remedied if you either don’t care about cracks or want to top the cheesecake with a full layer of berries or whipped cream or something else 🙂
Jason
John K says
Second time I’ve tried it and it is fantastic! New to the Keto diet so I have been gathering recipes and this is at the top of my (heavily chocolate-biased) dessert recipes. Now a question. I’ve looked everywhere on this page and cannot find a place to enter my rating (5 starts all the way!).
John K says
Stars, not starts.
Jason Sanford says
The stars are at the bottom, right under the keto cookie photo and the “don’t miss out” email icon, and right above the “popular right now.” (Katie’s site is also going through a redesign hopefully to debut in March to make the site much more user-friendly and fast to load.)
Sonia Iwanek says
Made the 5 ingredient Keto Cheesecake recipe and it was a hit! I used truvia sugar (that’s what I had on hand) as well a graham cracker crust because I had one left over from the holidays (and always love a reason to use up stuff in my pantry;-)
I’ve posted some of the photos below! Enjoy and thank you !
Sonia Iwanek says
Oops o hit the submit button too soon!
Sonia Iwanek says
A few more to share!
Jason Sanford says
Ooh that looks so good!!
Susan says
Love this!!! I made it and gave it to my husband (who loves his regular sugar sweets) and my grandkids and THEY HAD NO IDEA IT WAS HEALTHY!!!! All around WIN!! I did put I the touch of lemon. This recipe is a keeper!!
Stuart says
Hi, I gave this a go last night, and my results seemed very different from what I was expecting. I used store branded cream cheese, whole fat Greek yogurt, xylitol, pecan flour, and liquid vanilla extract. It all tastes great, but it leaked a lot of liquid while cooking, leaked even more when cooling, seemed really oily and wet when taking it out of the springform pan this morning.
I cut a slice to taste and all is good, however an hour later I’ve got a yellowish puddle at the bottom of the plate I’ve put it on to serve. Just can’t work out what it is and how it can excrete so much liquid?
Jason Sanford says
Hmm not sure! That’s never happened to me in all the times I made it. Maybe the specific brand/type of yogurt? If you put it on a new plate, is it ok to serve?
Jason
Tess says
Has anyone made this recipe into bites (baked in muffin tins)? If so, any tips for baking time?
Jason Sanford says
https://chocolatecoveredkatie.com/2016/06/28/cheesecake-cupcakes/
Use this as a guide! 🙂
Debra Ewing says
Just a couple suggestions:
The recipe says 5 ingredients. When I printed it the crust is on a separate page and all run together technically making it more than 5. Because the crust was on page 2 I was initially trying to figure out how this was going to work. I glanced at page 2 but it was just a paragraph and this only had 5 ingredients, right? (I ended up highlighting it & will re-write the recipe so it’s on one page, putting the crust ingredients line by line.) I am a newbie to this type of cooking. It would have been really helpful to give a name brand for the yogurt. Because the recipe was split in 1/2 on my pages and I was tired I completely forgot to add the yogurt!! Luckily I remembered within 8 min of baking (I wondered why it wasn’t wiggling LOL) transferred the filling to a bowl and opened up the almond milk yogurt because I couldn’t find what the recipe called for. When I opened it I saw that it was BROWN! So I tossed that in the trash, went online to find COCONUT MILK YOGURT so I would know what BRAND to get. I ran up to Sprouts at 9pm and when I found the yogurt it had 22 carbs!! WTH???? I kept looking at EVERY CONTAINER, almost giving up until something told me to look at the large containers on the bottom. OMG!! UNSWEETENED??? Why on earth is that NOT included in the recipe for us newbies??? I am an excellent cook, have been for 50 years so I know how to read a recipe and even substitute however if UNSWEETENED was mentioned it would have saved me a lot of time! (I even asked the grocery clerk and she said that yogurt had a lot of carbs. Smh…) It was excellent in the end however with my sweet tooth I will add more sweetener next time! My husband and his friends thankfully enjoyed his “Birthday Cake!”
Jason Sanford says
Hi Debra, we are so sorry about the print issue. It’s something we know is a problem, and Katie’s site is currently going through a huge redesign with the goal of making the website MUCH more user friendly (including a much better print option). I wish we could speed up the redesign process and am sorry you had to encounter it in the current state. But know that improvement is coming as soon as we can get it all done! (Hopeful launch date is March.)
Jason (media relations)
Cheri S Caputo says
Katie
My husband has Type Ii diabetes and Celiac! Made this using xylitol as the sweetener! My husband flipped out, we both loved this cheesecake! So delicious and doesn’t weigh you down! Refreshing!
Thsnks
Cheri
Tom says
Anyone who says thus tastes like authentic cheesecake using sugar and eggs must have fried their tastebuds l9ng ago. You just can’t compare. It does pass for cheesecake, and isn’t bad.
And by my calculation, the creme cheese alone has 4g carbs, and 4g net, no fibre. Add the yogurt and almond flour, I came up at 12g carbs and over 10g net per serving.
Jason Sanford says
Erythritol isn’t counted towards net carbs. Guessing that’s where your calculations went wrong.
Doreen says
Could I use a 8×8″ baking dish ? If so what would be cooking time?
Jason Sanford says
I’d use these proportions and time as a guide 🙂
https://chocolatecoveredkatie.com/2016/05/16/cheesecake-bars-vegan-chocolate-chip/
Dianne says
Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
Stephanie says
I decided to do the no bake version. I didn’t realize the flour went in the filling. Will it still set up or do I have cream cheese pudding now? Haha. It’s in my refrigerator now.
Jason Sanford says
Did you use the coconut butter? That’s the key to the no bake version 🙂
Jason
Stephanie says
I used coconut oil. Where do I find coconut butter, do I have to make it?
Jason Sanford says
Oh that sounds fine too! I prefer coconut butter but both should work. How did it turn out without the flour? Hopefully ok!
(If you do want to make coconut butter, Katie has a recipe for that too: https://chocolatecoveredkatie.com/2018/04/05/how-to-make-coconut-butter/
Stephanie says
It didn’t set unfortunately so Im going to try to fix it and put in the almond flour. Hopefully it will work. Normally I’m an excellent baker but this one just got me ☺️
Stephanie says
How long does the no bake have to be refrigerated to set?
Jason Sanford says
Just a few hours – coconut oil hardens when chilled! 🙂
Justina says
Hi :), I was wondering if using this recipe you could make mini cheescakes using mini silicone molds? Also, how would you adjust baking time? I also think that it would be great with dates ‘caramel’ sauce :). Thank you in advance 🙂
Jason Sanford says
You can 🙂
https://chocolatecoveredkatie.com/2016/06/28/cheesecake-cupcakes/
Richard Tunner says
Great recipe. I used Swerve sweetener and doubled the lemon juice. Soo good.
Kate says
Hi,
Thank you for this recipe! I’m keen to try it for my husband’s birthday!
Do you know if it would it work with peanut butter mixed in?
Thanks ?
Jason Sanford says
It does!!
Kim says
What is the carb count on this cheesecake?
Jason Sanford says
Hi! Full nutrition facts are linked right under her recipe ingredients/instructions. Let me know if you don’t see the link!
Jason
Kathy Cooke says
I tried the no-bake version, made as written, but with 1/6 cup less erythritol, as I didn’t want it to be too sweet. It tastes great! The full amount of erythritol probably would’ve been fine. I had to let it sit overnight in the fridge before it set, and it is still rather wobbly/runny, more like cheesecake ice cream. It’s still very good. I’d make it again with the full erythritol amount, some chia seeds or other thickener, and I’d make sure to beat the cream cheese less, as other reviewers indicated. Might try the baked version next time for a more authentic texture. Excellent recipe!
Amanda Salomon says
Freaking. Delicious. Even though mine cracked a tad ?
Debbie Brazzell says
I should have made this without yogurt. I cannot stand yogurt and that is all I could taste.
Jason Sanford says
You can sub coconut cream or pretty much anything with the same consistency as yogurt (sour cream, canned pumpkin, etc). 🙂
Amanda says
What are the nutrition facts with the crust recipe included? I entered in the recipe and got the following using Carb Manager.
16 small slices:
Net Carbs: 5g
Total Carbs: 15g
Fiber: 2g
Fat: 25g
Protein: 8g
Caories: 272
Ingredients Used:
24 oz Cream cheese
16 oz Light and Fit Greek Yogurt Toasted coconut vanilla
2/3 cup monkfruit sweetener
2 1/4 cups of Blanched almond flour
7 teaspoons of Coconut oil
Tarsis R Aguilar says
Loved this cheesecake Is the second time I made it
Brenda says
I was very pleased with my result! And it was DELICIOUS!! I did one substitution, and that was I replaced the yogurt with heavy whipping cream (2 cps).
Great results!
Thanks for this great recipe!
Heather says
I currently have this in the oven and since it is my 5th time making this recipe I figured it’s time to leave a review. I have brought this to multiple family holidays and all the non keto people loved this just as much as I do! I don’t change a thing but always make the crust with almond flour and coconut oil and add the lemon. Such an amazing recipe I will keep making for years to come!
Amy R says
I made this and I have to say that I was so impressed. I shared with family and co-workers and all wanted more. They were surprised it was Keto and healthy. I shared your site so they could see all of your wonderful recipes. Thank you for all you do for us!! My boys keep asking when I am making that cheesecake again…..hahahah…thank you Katie!! So I am making it this weekend for Easter.
Sneha Epstein says
This turned out absolutely perfect! Thanks so much Katie, you’re a star! ?
Jason Sanford says
Oh wow yours looks good!
Kaiallow says
Hello to all
In this difficult time, I love you all
Appreciate your relations and friends
Alyce says
So impressed! This tastes awesome! I used almond yogurt and half vegan cream cheese half regular. It tastes amazing. My mom keto friends don’t believe it.
aj says
This recipe is so wonderful and so easy to make! i skipped adding almond flour to the filling and just did 1/8tsp of xanthan gum and the consistency is perfect! I used the two good vanilla yogurt. For the crust i did the water just enough to get it sticky, almond flour and I did add swerve brown sugar to it maybe 1/3 cup and it gives the crust a great flavor.
Marcie says
I made the 5 ingredient cheesecake this past weekend for Easter dessert and it was delicious! Super easy to make. I did not have the yogurt on hand and used 2 C of sour cream and I think it was awesome! Thank you foe sharing such a lovely recipe with us!
Michelle Small says
Ty…I was looking for a substitute for yogurt. I will use sour cream.
Christina D. says
I haven’t made it yet but wondering when I do should I wrap the cake during the time in the fridge ?
Jason Sanford says
I never cover mine because you want the moisture to escape so it firms up 🙂
Jason
Sheri Smith says
Yummy Cheesecake!!! Thanks for sharing, Katie. This is literally one of the BEST blogs I have come across, I read it every week… thanks so much for sharing this keto recipe.
Dianne says
Fantastic recipe! The best keto cheesecake I’ve made so far! Only needed half the sweetener, and doubled the lemon juice. Thank you so much.
Jennifer says
Do you know the nutritional facts for this? Making this for my sister who is strictly on keto and only allows so many net carbs per day. Thank you.
Jason Sanford says
She lists full nutrition facts linked under the ingredients and instructions in the recipe box. Hope that helps!
Cheryl says
I made this exactly as it listed and it is oh so delicious!!! Thanks so much
Monica says
I didnt have a pie pan so used a 9 inch glass casserole dish. Wondering how long to cook for?
Bee says
Hi Monica, did it work out for you? I don’t have a springform but want to make it this weekend.
Thanks
Shelby says
Excellent recipe, though for some reason mine did not set up as well as your pictures. It still tastes wonderful, but has more the consistency of a key lime pie. Yours looks more solid. Even so, it’s a definite keeper. Even better when served with a little Chambord dribbled on top!
Maryellen Wood says
I’d like to try the cheesecake but only have stevia and monk fruit sweeteners. How much would I use of ed ither of those in the recipe instead of erthytol?
Jason Sanford says
When you say monk fruit, do you mean like Swerve?
James says
I used stevia, 14 packets, came out great
Sophie Elmering says
Hi Katie, it looks delicious and I would like to do it. As I am living in Europe I ask myself how much 24 oz Cream Cheese it is in Gramm? I know 8 oz is approx. 225g is approx 1 cup, but 24 oz seems to be a lot? Did I missunderstand something??? LOL…
Thx for a quick enlightenment 🙂
Jason Sanford says
720g 🙂
Ben says
I adore the recipe. I love eating but I always look for the simplest ways to cook. This helped me a lot. But is it possible to cook it without the oven?
Roger says
I loved this recipe! I reduced the sweetener to about 1 3/4 tbsp in the crust, but I made no changes aside from that and it was wonderful. Thanks you!
Janette says
I’m about to make this with plain greek yogurt if it will work. Please let me know
Faye L. says
Do I need to pre-bake the almond flour crust (2 cups almond flour, 1/4 tsp salt, 4-6 tbsp melted coconut oil) that is noted in the recipe? The recipe says to “set aside while you make the filling.” If we are to pre-bake the crust, how long should we pre-bake for? Also, if we are using this recipe to make mini (cupcake-sized) cheesecakes, how long should we adjust the bake time to? Let me know. Thank you! Can’t wait to try this recipe!
Jason Sanford says
No need to prebake the crust. Here’s a similar recipe for mini ones: https://chocolatecoveredkatie.com/cheesecake-cupcakes/
Faye L. says
Also, should there be any sweetener added to the crust ingredients noted in the recipe?
Alisha says
I have make this amazing keto cheesecake about five times so far and have loved it every time. Keto is the only way I have been able to maintain a lower weight and still enjoy good tasting foods.
Rimmy says
Hi, I will like to try this recipe but I would like to make it crustless. How do I adjust the baking time? Maybe need to bake it in different temperature? Thank you!
Holli says
Do you think it would work to double the recipe and make 2 pies in one? Putting another crust on top of the bottom cheesecake and then another filling? Would it cook right? Thinking of a birthday cheesecake with strawberry on tops. Crazy idea? What do you think?
Gayla says
Hi,
I made the filling recipe exact and everyone one loved it.
As for the crust, I figured out a really awesome recipe! I used 2 cups blanched Almond meal, 2 cups pulverized pecan halves and 1/2 tsp ground cinnamon. Mix with 1/2 cup coconut oil. Spread it along sides and bottom of a spring form pan. Place it in a 350° oven for 10 minutes to lightly toast the inside of crust to make it set up. After it cooks, add in the cheesecake filling and follow the recipe for baking. The crust is really great.
Holli Krebs says
Please tell me soon if possible! Why is there 1/4 C. of almond flour in the filling recipe? That is confusing because it says 2 C. almond flour needed for the crust. Where do you use the 1/4 cup of almond flour? Thanks!
Jason Sanford says
It is to thicken. If you don’t want to use almond flour in the cake, you can always go with this one: https://chocolatecoveredkatie.com/vegan-cheesecake-recipe/
Julian says
When I take it out of the oven to cool, do I leave it in the pan or remove it before cooling?
Jason Sanford says
Leave in pan 🙂
Julian says
Also, does it have to stay overnight or is 6 hours enough cooling time in the fridge.
Elaine says
Hi,I made this cheese cake yesterday for my daughters birthday, we all loved it ,even her husband who is not a dessert person. I used plain Greek yogurt. Thanks for this easy delicious recipe.
CCK Media Team says
Thank you so much for making it!
Julie says
Hello!
Is this possible to include switch for metric system? There are wonderful recipes but no one in Europe have american cups and we don’t know how to measure ingredients just by the look, we need to open a website to check.
This shows that taking your 1 cup of almond meal can be tricky because we will weigh it, not measure it by some cup. I failed several recipes because I couldn’t guess the proper weigh. Nigella Lawson for example has a quick switch to metric or cup.
Thanks in advance.
Julie says
Also 1 question about the cheese – do you have in US some cream cheese without any additives? Or we’re talkin about Philadelphia-type, with salt? Thank you!
Chrissy says
Are you supposed to use sugar free vanilla coconut milk yogurt?
CCK Media Team says
You can use any yogurt you prefer 🙂
Bee says
Hi, can I do this without the springform?
Thanks
Desiree says
I made this for my closest friends birthday!! She’s on a keto diet and desperately wanted a cheesecake!! It was delicious but it did have a lot of cracks… I may have over beaten it and it was warm out the day I made it.. but it was still tasty!! I would definitely recommend this recipe and for being gluten free low carb organic and low calorie you can have your cake and eat it too!!
Bee says
Hello, can I bake this in a rectangular glass dish?
Thanks
Kate says
If I make half of the portion (for a smaller spring form) of NO-Bake cheesecake, shall I replace 1/4 cup of yoghurt with coconut oil or half cup as well? Thanks much!
Yolanda Townsend says
I really want to make this cheesecake but I cant seem to find a low carb yogurt.
Kim says
This was a nice easy recipe. The flavor of the cheesecake was good but, the crust I would change to maybe more course chopped nuts, maybe I shouldn’t have used such a fine almond flour; or bake the crust before pouring the mixture. Also, the cheesecake was still a little too loose for my liking….and I followed the cooling instructions to the letter….. maybe less yogurt or more almond flour in the mix. But, overall 2 thumbs up!
Gabriel says
Made this cheesecake yesterday. Middle is still very jiggly. I followed the directions exactly. Any suggestions for next time?
Jessica says
Do you mix the almond flour in with the other ingredients.
CCK Media Team says
Hi, yes the 1/4 cup almond flour is to thicken the recipe. (You could probably use a different thickener, such as 2 tbsp coconut flour, but we haven’t tried. For a non-keto version, Katie has used 2 tbsp cornstarch instead of the almond flour, which also works.)
Denise says
Hoping this will chill and set in enough time for today. Will be in fridge about 4 hours….. We shall see
Debbie says
question? why not sour cream instead of yogurt?
Thanks!
CCK Media Team says
It would be fine to use sour cream too if you’d prefer.
Leeann says
Mine is cooling now! Man oh man, I wish I could dive in but I’m sure it’ll be worth the wait! The filling was so delicious when I licked the spoon! 😂
Leeann
Kerry Dell Forecki says
Jason Sanford… which do you like best .. the bake or no bake?
Tricia Wassel says
I made this and it was so delicious!! This was the first recipe of yours I tried, and now I don’t make anything without checking to see if you have a version. The coconut ice cream is also awesome, as is the sugar free chocolate (so easy), and the overnight oats. i have told a ton of people about your site! My friends who eat sugar weren’t impressed, but I don’t care!
Mel says
Hope this hasn’t been asked before but can I sub-yoghurt with a blueberry flavoured yoghurt? Or can I sub the yoghurt with coconut butter for baked cheesecake (I saw that it can be used for no bake cheesecake)
CCK Media Team says
Blueberry yogurt here would probably be delicious!
Marquia says
Let me tell you something. I have never baked a cheesecake so easily. It was deee-licious. I did a blueberry compote, warm drizzled on top and plenty for the next day chilled. I’m never baking a cheesecake the old way any more. I cut the recipe in half and used a pie pan instead of the traditional spring pan. I made my almond flour crust myself, I did add stevia 1/3c to the filling, it wasa little unclear of you meant to use that on the filling or the crust. My yogurt of choice is always Oikos Triple Zero. Magnificent!!!!!
CCK Media Team says
Thank you so much for trying it!
Diane Weiner says
The ingredients call for 1/4 of a cup of almond flour but does that go into the cheesecake batter or is that for the crust because you list the crust as being 2 cups almond flour so I am confused. Thanks!!
CCK Media Team says
Yes an extra 1/4 cup to thicken the cheesecake instead of cornstarch or flour 🙂
Jen L says
Turned out PERFECT! I am pleasantly surprised by how good the cheesecake is! I made the vegan cream cheese with cashews and used monk fruit sweetner. The crust with almond flour and coconut oil was so easy to make and scrumptious. I followed the recipe to the T. I only had an 8 inch pie pan and had so much of the insides left that I just made a second crust and made a second cheesecake. Will make cheesecake for future parties!
Amanda DLP says
The. Best. HANDS DOWN. This is my second time making it and I am obsessed— it’s so easy and delicious. You’re a genius. I wish I could post a photo.
Dianne says
Made this as a “thank you” gift for a co-worker following the Keto plan (I am not a follower). I found this recipe completely by chance while looking for ideas and was unsure about it from start to finish only because I am so used to baking the crust, using eggs in the cheesecake mixture etc and it sure didn’t sound like 30 min in the oven would be long enough (compared to 1 hr+ for a regular cheesecake). Followed the directions as written except I added sweetener to the crust and lemon zest to the cream cheese mix. It looked beautiful when I took it out the next morning and I also decorated it with lightly sweetened whipped cream. My co-worker was so surprised and happy when I presented it to him. He texted me that night saying he and his wife couldn’t get over how delicious it was (he said Keto desserts are sometimes hit and miss). Thank you for this recipe!!
CCK Media Team says
Aw thank you so much for trying it!
Q. says
I plan on using a 9-inch springform pan, how long should I bake for?
Terri Emerine says
This cheesecake turned out delicious. Followed directions on cooling. No cracks, and it set up beautifully. Very creamy. I didn’t have pecans or almonds so I used walnuts and butter for the crust. You can’t tell this is Keto♥️♥️♥️
Christine Williams says
I’m vegan and have just been advised by my doctor to go keto and sugar free (have had gall bladder surgery) I just want to say, how happy it has made me to find this page. Just happy to know I can enjoy something sweet. 😊
Brenda says
Oh my! It turned out fabulous!! I’ve made it 3 times in the past, and the 4th time is currently sitting on the counter right now waiting it’s 20 min before going into frig! This time it’s for my husband’s birthday party. I followed it exactly as directed each time and no cracking and it holds up very firmly for as long as it is refrigerated.
CCK Media Team says
Thank you so much for trying it, and happy birthday to him!
paulette says
Awesome cheesecake the coconut milk yogurt is important. I used a different yogurt once not the same.
Alma Simakowicz says
This is the best cheesecake hands down! Instead of getting a cheese “cake” you get this wonderful light almost mousse like creation. The fact that it’s low carb helps relieve my guilt when I have it for dessert, with coffee in the morning, an afternoon snack…delicious
Lindsay says
Holy CRAP this cheesecake is so friggin’ delish! I almost can’t believe it.
Followed the recipe exactly and even used homemade Greek yogurt. That combined with mixing in a Vitamix made it super-creamy and decadent. (on a side note, used an almond flour crust recipe from a different site).
Also a big fan of your Keto Chocolate Cake recipe!
Lori H says
Hi I made the unbaked version. There were small chunks of coconut oil in the mixture. I mixed it to the point where I was afraid I over mixed it. Should I have used cooled melted coconut oil? Also is the 1/4 cup of almond flour needed for the unbaked version?
I’m anxious to try it once it’s chilled.
Sarah Lucas says
I’ve made this 2x so far and the taste is great! I would highly recommend beating your cream cheese first though to avoid clumps – both times I’ve made this there were clumps in it so next time, I will beat my cream cheese until smooth before adding everything else! Great recipe overall!
Farrah Bokhari says
This week I tried your cheesecake recipe, not really convinced it would be good but I can’t tell you what a fantastic recipe it turned out to be. It tastes exactly like the real thing, without the heaviness. Thank you so much. I can’t wait to try your other recipes!!
Linda says
The best cheesecake ever for keto! Will fix it again! I baked it & overnight in refrigerator, texture was just right. Pecan crust was perfect. I also added keto blueberries for topping. We ate it for a week.
Tera says
Forgot to add the flour this time! Hoping it turns out ok. 🤦🏽♀️ Love this recipe! It’s my 3rd time making it. So good!
Patty says
Can anyone help me adjust the baking time and temp to make this into cupcakes??? TIA
Christie Hudson says
I made this for the first time last weekend. We took it to a dinner as the dessert. I hadn’t known at the time that one of our hosts isn’t a fan of cheesecake. Well, until eating this one! People were in shock at how delicious this was and our host said if all cheesecake tasted like this it would be my favorite! This is a fantastic and simple recipe. I did the baked version last week and I’m doing the no bake version today upon request of my family. They can’t get enough!
CCK Media Team says
Thank you so much for making it!
Kathy says
Why am I not able to see reviews
Saritha says
Can I use sour cream or whole cream instead of yogurt?
CCK Media Team says
Sure!
Laurel Yaeger says
I love your cheesecake recipe and so does my husband who is diabetic and watches his carbs closely. Do you have any advice on how to make this recipe using canned pumpkin? We are craving pumpkin everything these days! Thanks Katie, your recipes are awesome!
CCK Media Team says
Try replacing half the yogurt with canned pumpkin (or maybe all of it?) and adding a little cinnamon and pumpkin pie spice.
Jade Barrett says
Can monkfruit be used for the sugar? Same measurements?
CCK Media Team says
Yes in this one that works 🙂
Darlene says
Can stevia be used as the sweetener?
CCK Media Team says
We haven’t tried it so honestly can’t say how it will taste or if it will change the texture. If you experiment, be sure to report back!
Sue says
Oh no I just read the comments and was also confused about the almond flour. I didn’t put any flour in the cake part and it’s now in the oven. Probably won’t be any good. I am so bummed out.
Cheryl Mancill says
It’s sooooo darned good! I am NOT a baker. But this turned out so good! I am now going to impress people with skill I don’t have when they taste this recipe. Thank you!!!!
Rae says
Very good
Kellie says
If you want to flavor this cheesecake, would you reduce the vanilla and add a flavor like lemon?
Sam says
I added lemon juice to mine and also lemon zest, and it was perfect!
Kelly says
No bake version does not mention cooking times for crust alone or how long the non bake version should take… in the fridge or counter top.
Gina says
This recipe is pure magic! We reduced the size of the filling to 2/3 the amounts listed, and I made my own super basic, barely-there crust with 1/2 cup almond flour, 1/2 cup pecans, 1 T. coconut oil, and a little water pulsed in the food processor. We cooked it for the same amount of time stated. The final result was perfection. It was SO GOOD, and absolutely guilt free!
Amanda Rogers says
Did you cook this for the full 30
Mins or did you reduce the cooking time?
Jackie says
This was absolutely amazing! I used sour cream instead of yogurt. My entire family loved it! Will definitely make again & again!
Rachel says
I made the no bake cheesecake for Thanksgiving by my hobbies request. We both agreed that it was one of the best cheesecakes we’ve ever had- no lie. SO good! I’m going to stash this recipe away for future dessert ideas <3
Rachel says
Hubby’s***
CCK Media Team says
Thank you (and him) so much for trying it!
Melissa says
Can you use powdered swerve, or do you need regular?
CCK Media Team says
Powdered is good 🙂
Leonor says
how about monkfruit sugar?
Gina says
You could probably use a monk fruit/erythritol blend.
Judith Evans says
Hi Katie
The photo in your list of recipes shows a chocolate cheesecake with raspberries, but when I lick on the link it takes me to one that looks white. Where is the chocolate one please?
CCK Media Team says
Hi sorry about that, here is the chocolate version: https://chocolatecoveredkatie.com/keto-flourless-chocolate-cheesecake/
ValerieKay says
I don’t see the connection with this website. Are you sure you’re in the right place?
Fred Tiedemann says
I’ve made this probably 5 or 6 or more times. It comes out frigging awesome each time. Sometimes it does crack but this never affects the taste and is more a Fred mistake than a recipe shortfall. This cheesecake rivals Juniors and the greats of NY. Thank you to the author. I’m new to cooking but this will put me on a permanent diet. Thank you again..and again.
XO
Fred Tiedemann
CCK Media Team says
Thank you for making it 🙂 🙂
Kia says
If I want to make the no bake choise how much of the coconut butter do I have to add??
Rick says
Well 1 it would be nice to know in the title or somewhere near the title this is an over night recipe! Also why did you not add coconut oil to the INGREDIENT LIST!!
Sam says
Dude calm down.
Most cheesecake recipes are overnight and I have never seen one that says it in the title. That’s why you read a recipe directions before starting the recipe. It also says her crust is optional so you don’t need coconut oil.
Maria says
How would suggest you change the temp and time to bake these as personal pies in a muffin tin?
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/cheesecake-cupcakes/ 🙂
Sam says
Hi there! When you made this, did you use confectioners erythritol, or granulated?
Gina says
I used the one she has linked in the ingredients and it was perfect. Seriously the BEST creamy cheesecake!
Jenna says
Delicious! Used grass fed Greek yogurt and it came out with that perfect cheesecake tang. I’ll definitely make this again!
CCK Media Team says
Thank you so much for making it 🙂
Maureen Schneider says
I made this and it was very creamy and tasted great!
Catherine Glanville says
Absolutely delicious! And SO fast to make. I whipped up the no bake version in no time, adding raspberries to the filling. It made the perfect birthday cake replacement and was thoroughly enjoyed. 😀🎉
CCK Media Team says
Thank you so much for making it 🙂
Mariana says
Can I use mekted butter instead of coconut oil? Would it make any difference? Thanks!
CCK Media Team says
Hi, if you mean for the crust then absolutely yes 🙂
Mariana says
Thanks, yes for the crust
Donna says
Has anyone tried this in an instant pot?
Crystal says
I just put the cheesecake in the oven but I licked the spoon clean! I can’t wait to try the go owned product!!
Lana Hendricks says
Did you happen to prebake your crust? I just finished mine and have it resting in the fridge. Came out nice but the crust looks really blonde instead of dark like yours.
Keisha C says
This recipe turned out perfectly!!! I’m new to keto 28 days and this was one of the first deserts that I made!!!
CCK Media Team says
Thank you for trying it 🙂
Jen says
What did you use for yogurt?
Jen says
What flavor yogurt? Plain? Most yogurts have too much sugar to keep this keto.
Robert Prince says
Plain Greek Yogurt
Jenna says
I am so bummed, I made this recipe using a springform pan and the erythritol, no almond flour in the cream cheese mix,and it came out perfect. This time I made using monk fruit, adjusted the measurements to do “cupcakes”, and added the almond flour into the mix and they all fell and are overcooked. I adjusted the recipe according to the link you posted for the mini cheesecakes cooking them for 20 min and leaving them in the turned off oven for 5. They fell during the 5 minutes with the oven off. What did I do wrong?😕
CCK Media Team says
I’m confused. Katie has a different recipe for cheesecake cupcakes, not just this one scaled down. Also monk fruit isn’t listed as an option here because we’ve heard that plain uncut monk fruit is bitter unless it’s cut with erythritol. If you want to try a cheesecake cupcake recipe that we can vouch for, this is a good one! https://chocolatecoveredkatie.com/cheesecake-cupcakes/
Gina says
This is absolutely the BEST cheesecake recipe I have ever tried, even if you’re not on keto. If you are on the fence wondering whether to try it or not, you will NOT regret making this, trust me!
My three kids and husband loved it and I am the only one on keto. Thank you so so so so much for this cheesecake!!!
Hannah says
This is a great recipe, as cheesecake or made into cupcakes! I found it a year ago from google and have been making them ever since :).
Cindy says
I made this and it came out perfectly! It is delicious! Hubby & I don’t like sugar subs so I used pure maple syrup and YUM! I can’t wait to try different versions such as adding coconut extract and top with toasted coconut. Maybe another time I’ll sub key lime juice for the lemon juice. I’ll be making this often.
CCK Media Team says
Your key lime idea sounds fantastic!
Fern says
I made this several times now, I replace the yogurt with sour cream and increase the powdered sweetener to 1 cup, added lemon zest and baked an additional 20 min at 275 after the 30 min at 350. The.I let sit in oven(off) with the door open until cool.then goes in fridge overnight.
Ugo says
Hi
How do I get my almond base to brown? Also can someone translate the measurements into UK measurements (grams)? I tried but I think I got my measurements wrong and ended up with a soggy cake with water pouring out the bottom. Thanks
Reply
Avi says
Katie, I swear by anything you make, this cheesecake is no different. Cooling on my counter as a type. Thank you for taking the guesswork out of keto.
CCK Media Team says
❤❤
Beth Sheriff says
Can I use the Ratio Keto vanilla yogurt?
CCK Media Team says
Hi, we don’t know that yogurt but it should work with pretty much any basic yogurt so it should be fine 🙂
Marcy says
Excellent recipe!! I used the lemon juice for sure, which I agree really adds to the flavor. I used monk fruit sweetener and there was no leftover taste. For the crust I used 1 cup pecans, 1 c almonds in the food processor. Then I added the melted coconut oil. I omitted the salt, but added a couple tablespoons of almond flour. It was a great crust and with the baked cream cheese cake…. amazing!! My husband said he likes it better than any other cheesecakes he’s had….and we love cheesecake!!! Thank you for sharing this recipe!!
CCK Media Team says
😊💗
Diana West says
This cheesecake looks and tastes amazing… Can I freeze the leftovers?
CCK Media Team says
Yes!
Anita says
I made this yesterday and followed the no bake option recipe. It turned out fantastic! The crust was beautiful, and the texture of the cake was silky and simple! I dismantle use the coconut yogurt but rather plain Greek yogurt and coconut oil. It had just a slight coconut taste and hint of lemon- really delightful! I will make it again! Great recipe!!
CCK Media Team says
This made us so happy!
Merry Jensen says
This was fabulous! Without all the eggs of traditional New York cheesecake but the flavor was great.
I used Stevia and a thin layer of sour cream after it cooled. Fresh blueberries topped it off.
Thanks!
CCK Media Team says
💗😊
April says
So the 1/4c of almond flour is in the cheesecake not for crust only ?
And what would work for sub ? Can’t have almonds?? I see pecans for crust just curios for cake part
Grammy says
I have had little success when it comes to “keto” baking. My family is sugar and gluten free and I have made many recipes that disappointed. NOT this one! It is wonderful. The taste and texture are spot on, and the recipe was so simple and easy. Thank you for making me believe it’s possible to eat healthy and enjoy real desserts that taste great.
CCK Media Team says
This made us so happy 🙂
Lisa Swain says
Amazingly easy to make turned out perfectly and tastes delicious!
Shira says
Hi great recipe! How would coconut sugar effect the taste and texture in this recipe?
Thanks!
CCK Media Team says
That would be fine to use! Coconut sugar tends to give baked goods a slight caramel flavor 🙂
Jennifer says
What an amazing recipe! Even got an approval to make this for my BF for his birthday from our Dietician. Rave reviews from everyone who tried it!!
I used Truvia as sweetener, unsweetened vanilla coconut yogurt and made the crust with almond flour as outlined in recipe and was pleasantly surprised how it came out and how delicious it was! It was the gift that kept on giving my BF said! 😄
Thank you for putting this recipe together so well, with easy to follow instructions!
Amber says
Don’t say recipe if you don’t post the recipe.
CCK Media Team says
Hi Amber, the full recipe is included here in the post. We are not sure what your comment means.
Cathy says
It is in the oven cooking as we speak…it tastes soo good that I licked the bowl, blender and spoon clean!! I made my own “cashew cream cheese”. I didn’t have a springform pan so I improvised with a pie pan and put the leftovers in a 8×8 pan without crust. I can’t wait to try it tomorrow with your keto ice cream…squeals of glee!! Hands down one of my favorite sites for low carb desserts!! So thankful I found you!!
Robyn Zettl says
I do not have a spring form pan. I was going to do individual cheesecakes in muffin liners. Anyone tried this? If so, how long is the baking time?
Lila says
My new favorite dessert!!!! Creamy keto cheesecake that doesn’t taste keto? A dream.
Rorie says
How many calories per serving?
CCK Media Team says
Hi, full nutrition facts are linked under the ingredients for all of Katie’s recipes. 🙂
Aleena says
this was really good I do recommend this for keto!!!!
O Shu Xian says
Can I use other flour like coconut flour or APF or corn starch as I do not have almond flour. Do I use e same amount if I use APF/Corn starch?
CCK Media Team says
You can use cornstarch! https://chocolatecoveredkatie.com/vegan-cheesecake-recipe/
Tammi says
I am looking to make this and want a lemon flavor, and wondered if anyone had utilized the Meyers lemon Two Good yogurt.
Rachel says
Recipe delicious but I tried to make this for a friend om strick keto diet and I’m new to keto and unfortunately the coconut milk yogurt has to much sugar in it for him so unfortunately he can’t eat it… which made me so sad because I decided to make this last minute
Suzy says
I just made this keto cheese cake. it smells delicious. I made it in a cheesecake pan & put parchment paper on the bottom & sides of the pan. My cake is cooling now on the counter, should I put it in the refrigerator just like this or try to take it out of the pan & then put it in the refrigerator on a plate?
Have only made one other cheese cake & that was in the instapot.
Thank you for your help!
CCK Media Team says
Hi, put it in the fridge in the pan 🙂
Lance Beckum says
This keto cheesecake was so creamy and delicious, no one knew it was keto and I got my keto dessert 🙂
Olga Rehimi says
Sitting in front of my oven and waiting for the cake to cool for 5 mins in the oven. I hope it comes out delicious!!!
CCK Media Team says
Thank YOU for making it 🙂
Julie says
I wanted to make your cheesecake for Thanksgiving. I spotted the recipe recently and thought I saw where you had written that pumpkin puree could be substituted for the yogurt. I can’t find that now, do you think that could work and if so, would it be the same measurement you think? Thanks so much.
CCK Media Team says
It can, and yes! You might want to add some cinnamon and/or pumpkin pie spice 🙂
If you want an idea of how much cinnamon to use, this is half the keto cheesecake filling made with pumpkin, in bar form: https://chocolatecoveredkatie.com/pumpkin-cheesecake-bars/
Debi says
I wish I could give it 10 stars! Absolutely delicious and a big hit with my Thanksgiving crowd. Simply fabulous — thank you!!!
Taneil says
Can you use sour cream versus yogurt?
CCK Media Team says
We haven’t, but some readers have and say it works well!
Dale says
Omg. This is so good. I think I died and went to heaven. When I got home from shopping I realized that I forgot to get yogurt, I used sour cream instead and it is truly devine. As a cheesecake lover, this is one of the top best I have ever had and thanks to your recipe I can’t believe I can actually say that I made it myself. Thank you for a delish recipe, it makes sticking to keto so much easier.
CCK Media Team says
Thank you so much! 🙂
Lisa says
Very easy detailed ingredients 👍🏽 I may add some more sweetener in next batch but all and all was delicious with sweet pitted cherries on top 😁
CCK Media Team says
Thank you for trying the recipe 🙂
Wanda says
This cheesecake was so good I could cry!
Denise Altum says
Question, I was wanting to bake in single serve cupcake sleeves. What would you set the over to and how long would you bake? TIA!
Alexandra says
How much water should I add to the almond flour for the crust and approx how long should I mix ingredients with hand mixer to not overmix?
Thanks!
Vanessa says
I made this for Christmas using goat fromagina and goat yogurt and it turned out amazing. Do you think I could sub out the 1/4 cup almond flour for beef gelatin? If so how much do you think – 1 Tbsp? More?
Priscilla says
I could not believe how delicious this cheesecake tasted! My neighbor tried it also and was amazed that it was Keto recipe.
I will be making this again tomorrow! YUM!
CCK Media Team says
Thank you! 🙂
Billy says
Hi is it possible to apply here a sour cream topping – one that requires putting back in the oven for few mins?
CCK Media Team says
We haven’t ever tried putting it back in the oven after it cools but don’t see why that wouldn’t work, as long as it isn’t back in the oven for more than a few minutes (you don’t want it to burn). If you try it, be sure to let us know how it goes!
Julie says
I like this BETTER than regular cheese cake! It is so good that my son-in-law is making a 10″ one today to take to work as well as an 8″ one for the family! Well done, my friend!
CCK Media Team says
Thank you so much!
Krystal says
Your keto cheesecake recipe is 5 stars! I’ve been doing keto now since August of last year and just started craving cheesecake. I followed your recipe to a T and even added the lemon juice. Well, that was a nice surprise! 😍😍😍 I have never eaten a lemon cheesecake. And the flavor blew me away. This recipe is definitely a keeper. And I feel great knowing that there is no added sugar.
Shannon Neil says
So, low carb, but what is it, please!!!!!!!!
Thanks,
Shannon
Jackie says
Well I just made this! It’s in the oven. I know it’s delish because I couldnt stop eating what I could scrape up ! I couldnt believe how good it is ! Just hope it doesn’t crack . It’s for my friends birthday ! Thank you !!! PS I used 1/2 golden monkfruit and think it’s even better !
CCK Media Team says
Thank you so much for making it 🙂
Dawn Williams says
I make this cheesecake often. It so good. I ues the kroger carbmaster yogurt. I use different flavers. Never over powering they just add a hint of new flavor. Today Im using cinnamon roll yogurt.
Tara Craig says
My heart is a little broken but it’s my fault. I’m making this now for my husband for Father’s Day. Even got the expensive vanilla bean paste, since his favorite is vanilla bean cheesecake. It’s in the oven. When I was putting the filling in the crust I realized that I used 32 ounces of cream cheese instead of 24! No idea what I was thinking! Is there anything that you’d suggest I do to the filling to make it salvageable and more like how it’s supposed to taste? 🙁
Lisa Gianotti says
Absolutely perfect and delicious. I made a berry topping by heating up raspberries and chia seeds in a saucepan then allowing to cool . So good!!
Lei says
I made this cheesecake for the first time yesterday and we just tried it. I wanna say… wow, it was delicious. I did made some changes to add a little bit of sweetness to the crust. I added vanilla extract, cake flavor and sugar free vanilla syrup. For the filling, I added a little bit of sugar free vanilla pudding.
I don’t measure, I just add little by little until it has the flavor I want.