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!
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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!!!
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
Have you made this recipe?
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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!
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?
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.