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!!!
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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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?
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!
Jackie says
This was absolutely amazing! I used sour cream instead of yogurt. My entire family loved it! Will definitely make again & again!