This is the best keto cheesecake recipe you will try. Even people not on a low carb or keto diet love this unbelievably creamy cheesecake!
Five ingredient keto cheesecake
I’ve gotten so many requests in the past few months to come up with an easy homemade keto cheesecake recipe.
And this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb.
But don’t just take my word for it.
This recipe currently holds over 3,000 positive reviews, from readers who have tried and love the keto cheesecake!
And the sugar free dessert is quick to whip up at home. It also includes a no bake option for those who do not wish to heat up the oven.
Also try this Keto Mug Cake Recipe
New York style low carb cheesecake
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.
This included friends who are not vegan, gluten free, or keto, and who do not 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 had not known the secret ahead of time, they never would have guessed it wasn’t just like any other recipe made with traditional ingredients.
You may also like these fluffy Keto Pancakes
Sugar free cheesecake ingredients
The recipe calls for cream cheese, yogurt, pure vanilla extract, sweetener of choice, almond flour or almond meal, and optional lemon juice.
Be sure to use full fat cream cheese. For vegan keto cheesecake, choose a plant based cream cheese. I have not tried substituting low fat light cream cheese or Neufchâtel cheese so cannot personally recommend those.
Regular, dairy free, or Greek yogurt all work. If using vanilla yogurt, omit the vanilla extract in the recipe. You can also experiment with flavored yogurts such as strawberry, raspberry, blueberry, or peach!
Pro tip: Many yogurts are surprisingly high in carbs. If you are counting carbohydrates and want this cheesecake to truly be keto, seek out a low carb yogurt. My favorite is Kite Hill Greek yogurt, which is dairy free and high protein.
Pretty much any all purpose sweetener is fine, including erythritol or xylitol for a sugar free dessert.
Regular sugar, pure maple syrup, and coconut sugar also all work in the recipe. It will not be ketogenic but will still have much less sugar and fewer calories than traditional cheesecakes, while tasting just as delicious.
Use leftover almond flour in this Almond Flour Banana Bread
Keto cheesecake recipe video
Above, watch the step by step video
Keto crust options
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 homemade keto cheesecake crust calls for almond flour as the base. If you do not have any on hand or want a flourless option, 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.
Trending now: Keto Peanut Butter Cookies
How to make keto cheesecake
Preheat the oven to 350 degrees Fahrenheit, and line the bottom of an eight or nine inch springform pan with parchment paper. Prepare your crust, if using.
Fill any baking pan about halfway with water. Place it on the oven’s lower rack.
Bring the cream cheese to room temperature so it will be easy to blend. Add all cheesecake ingredients to a blender or food processor, and blend just until smooth.
Spread this cheesecake filling over the prepared crust. Place the pan on your oven’s center rack. Bake 30 minutes for a nine inch pan or 38 minutes for an eight inch pan.
Keeping the oven door closed, turn off the heat and let the cheese pie sit in the oven for an additional five minutes. Then remove it from the oven and cool the under baked cake on the counter for around twenty minutes.
Refrigerate overnight, uncovered or very loosely covered with paper towels so that moisture can escape. It will firm up considerably during this time.
Store leftover cheesecake in the refrigerator for three to for days. Or slice and freeze in an airtight container for up to three months.
Baking tips for the best keto 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 Homemade Nutella.
When you take the pie out of the oven, it should still look underdone and jiggly in the center. The cheesecake will continue to firm up considerably as it cools and extra moisture evaporates. By the next day, you will have a rich and decadent, perfectly textured keto cheesecake.
It tastes so much better than anything you’ve ever eaten from Cheesecake Factory.
If you want a no bake dessert
For a no bake cheesecake, simply replace half a cup of the yogurt in the recipe below with softened coconut butter or coconut oil.
Instead of baking the keto dessert, just chill the unbaked cheesecake until firm. Then slice and enjoy. 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
- 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 it crustless. Here's the crust I used: 2 cups almond or pecan 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. Set aside while making the filling.To make a keto cheesecake, preheat the 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
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More Keto Desserts
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Cat says
Hello Katie,
I have only a 6″ round pan with a removable bottom. Would I be able to half the recipe and make it in that pan? If so, how long would I bake it?
Also, instead of almond flour for the filling, do you think an equal amount of bamboo fiber would work as a thickener?
Thank you.
CCK Media Team says
Hi, sorry we haven’t tried so really cannot say how those would work, but be sure to report back if you experiment!
Janice says
My 6″ pan worked great. I baked for 25 minutes.
Virginia says
This recipe is exactly what I was looking for. I usually am turned off from baked cheesecakes but this was really simple to throw together and my goodness was it delicious!
Deanne says
Excellent filling recipe! 👍 I used Kroger, carb master vanilla yogurt.
The crust needs to be baked for 10 min for sure!
I added 1/4 C Monk fruit sweetener to the almond flour crust. Delicious!
Jodie Botma says
It is so CREAMY and DELICIOUS we LOVE It
Erin says
I made this today, couldn’t wait overnight to try it and it is SOOOOO good!! I used maple syrup for the sugar, sour cream instead of yogurt, and tapioca flour instead of almond flour. I also made it without a crust. Other than that I followed the directions. I can’t wait to try it again in the morning!!
Ann Coote says
I made this for my friend at our dinner party. It was delicious & a big hit. 1 of my guests & my hubby are diabetes & could eat this no problem
Thanks. I will be looking to make some more of your recipes
Linda says
This is my favorite dessert for home or to take for others to share. Easy and delicious!
RK says
Can I use gelatin for no bake instead of coconut oil?
Beverly Spring says
Can you make the cheesecake without the almond flour? I have to have almonds and tree nuts with a side of EpiPen.
Shelley Cesar says
Delish! I served this plain with no topping and also added a little unsweetened coconut to the crust. Really good and so simple!
Kristin says
Yall!!! It tricked the kids! None of them knew it was keto. It was so decadent that even I had to keep reminding myself that it was low-carb. The even better thing is I noticed every morning after eating this the night before, I was deeper into ketosis, meaning my ketones were higher than usual.
The only criticism is the way the ingredients are listed. I would suggest listing the crust ingredients with the other ingredients. That part was a little confusing but fellow commenters helped me figure it out. 2 cups almond flour, 6 tbsp coconut oil, 1/4 tsp salt = crust. The other 1/4 cup almond flour is mixed into the cake filling. I used TwoGood Vanilla Yogurt +1 tsp vanilla extract as well as allulose for the sweetener.
Alexis says
I love this recipe! I have made it so many times and it is always a winner, even with non-carnivore/ keto friends. I put sugar free chocolate chips on top of mine after it’s cooled and it is amazing! I have a request to make one with peanut butter inside… any ideas on how I would do that?
Any help would be greatly appreciated!
PS: it’s for my mother in law!
CCK Media Team says
Hi, you can either blend in softened peanut butter with the cream cheese or swirl it into the cheesecake with a spoon before baking 🙂
Sharlene says
Okay to use a throw away pie pan? If yes, how long to cook it for?
Leslie says
This is hands down the best keto cheesecake recipe I have tried and the only one I will make from now on. For anyone reading this, you won’t be sorry if you try it!
Md says
Hi, what kind of yogurt do I use to keep this low carb? I’d like to make this for my T1D kiddo
CCK Media Team says
There are a few options out there. We like kite hill Greek yogurt, which happily happens to be both dairy free and low carb 🙂