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Keto Cheesecake – Just 5 Ingredients!

The best and easiest low carb and keto cheesecake – even people who aren’t on a keto diet LOVE this unbelievably creamy cheesecake!

Low Carb Cheesecake Recipe

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

Keto Cheesecake Recipe (Sugar Free, Healthy)

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

Easy Keto Cheesecake, Low Carb, No Bake Option

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 Best Low Carb Keto Cheesecake

Adapted from this Vegan Cheesecake Recipe

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Keto Cheesecake Recipe

How to make the best easy low carb keto cheesecake with just a few ingredients.
4.9/5 (162)
Total Time 30 minutes
Yield 10 – 12 slices

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

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4.9/5 (162)

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Published on April 8, 2019

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365 Comments

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  1. 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!

    • 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.

      • 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! 🙂

          • 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 🙂

    • 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.

  2. 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

      • 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.

      • 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

  3. 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

        • 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 🙂

        • Jason Sanford says

          Full nutrition facts are linked right under the ingredients and instructions 🙂
          She provides nutrition facts for all her recipes.

        • 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!!

  4. 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.

  5. 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.

  6. 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.

  7. 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

          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?

  8. 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?

  9. 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!

  10. 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!

  11. 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

        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.

  12. Debbie says

    I wish I could try this recipe but I am highly sensitive to yogurt of any kind. Any suggestions for a substitution?

  13. 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

  14. 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

  15. 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

      • Nancy says

        Okay. I made it again with cream cheese, and the texture is definitely better. I followed the recipe exactly, even though the result after baking looked pretty much identical to the first time–it was not just underdone in the center, it was underdone to the edges. The whole thing wobbled. But I let it cool and put it in the fridge anyway.

        Now that I’m trying it, I really don’t think it’s fully baked. The texture right at the very edge (to maybe 1″ in) is not the same as in the middle. Since there are no eggs in it, I’m not worried about it being safe to eat, but I am baffled by this problem twice in a row, even making the appropriate adjustments. I find the recipe as written unclear on exactly WHAT should look underdone–at one point it says “the center,” but later it just says that it will look underdone. I’m pretty sure “the center” doesn’t mean almost the whole thing? But I don’t know for sure. Having made this twice with similar results, I’m wondering how to adjust baking time so the finished product is actually…finished.

        • Jason Sanford says

          Hi! I guess maybe it’s simply an issue of climate or oven temperatures. Is your oven calibrated? As long as you know it comes out too soft for you, maybe yours just needs more baking time!

          • Nancy says

            Maybe, but I’m still unclear on just what’s meant to look underdone. Knowing that would help a lot. Or else I should give up and go with the no-bake version.

    • 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

  16. 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

  17. 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!

  18. 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.

  19. 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

  20. 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!

  21. 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

  22. 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.

  23. 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)

  24. 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)

  25. 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 🙂

  26. 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

  27. 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

    • 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.

  28. 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

  29. 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.

      • 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!

  30. 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

  31. 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?

  32. 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? ?

  33. 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!)

  34. 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?

    • 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. 🙂

  35. 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

  36. 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!

  37. 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?

  38. 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!

  39. 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

  40. 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.

  41. 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!

  42. 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

      • 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!

  43. 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

  44. 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!

  45. 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. 🙂

    • 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)

  46. 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.

  47. 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!

  48. 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!

  49. 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.

    • 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

  50. 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!!!

  51. 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. ?

  52. 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 😀

  53. 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 🙂

  54. 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!!

    • 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!

  55. 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.

  56. 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

  57. 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 !!!

  58. 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. ?

  59. 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!

  60. 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!

  61. 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!

    • 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

  62. 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)

    • 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!

  63. 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!

  64. 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.

  65. 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.

  66. 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

  67. 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.

  68. 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…

  69. 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

  70. 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 .

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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!).

    • 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.)

  76. 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 !

    • Jason Sanford says

      Hi, can you send a screenshot to me (chocolatecoveredmedia at gmail) of what you’re seeing? The site doesn’t have any more ads than any of the other big food blogs, and should actually have fewer than many because we have the minimum selected. (We’ve opted out of the lucrative mobile fixed-video player from adthrive, as well as in-image ads, and we also never do takeover ads.) If you’re seeing more ads on Katie’s site than what’s normally seen on other food blogs, they are not sanctioned by us and we definitely want to know about them.
      Jason (media relations)

  77. 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!!

  78. 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

  79. 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)

  80. 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

  81. 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.

  82. 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.

  83. 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 🙂

  84. 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

      Hi! Full nutrition facts are linked right under her recipe ingredients/instructions. Let me know if you don’t see the link!
      Jason

  85. 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!

    • Jason Sanford says

      You can sub coconut cream or pretty much anything with the same consistency as yogurt (sour cream, canned pumpkin, etc). 🙂

  86. 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

  87. 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!

  88. 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!

  89. 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.

  90. 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.

  91. 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.

  92. 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!

  93. 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 ?

  94. 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.

  95. 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.

  96. 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!

  97. 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!

  98. 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?

  99. 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 🙂

  100. 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?

  101. 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!

  102. 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!

  103. 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.

  104. 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!

  105. 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?

  106. 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.

  107. 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!

  108. 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.

  109. 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. Also I found a website that weighs every ingredient differently, like here:
    https://www.errenskitchen.com/cooking-conversions/cups-to-grams-and-oz/
    This shows that taking your 1 cup of almods meal can be tricky because we will weigh it, not measure it by some cup. I failed several receipes because I couldn’t guess the proper weigh. Nigella Lawson for example has a quick switch to metric or cup.
    Thanks in advance.

  110. 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!

  111. 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!!

  112. 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!

  113. 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!

  114. Gabriel says

    Made this cheesecake yesterday. Middle is still very jiggly. I followed the directions exactly. Any suggestions for next time?

    • 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.)

  115. Denise says

    Hoping this will chill and set in enough time for today. Will be in fridge about 4 hours….. We shall see

  116. 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

  117. 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!

  118. 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)

  119. 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!!!!!

  120. 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!!

  121. 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!

  122. 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.

  123. 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!!

  124. 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♥️♥️♥️

  125. 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. 😊

  126. 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.

  127. 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

  128. 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!

  129. 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.

  130. 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!

  131. 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!!

  132. 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.

  133. 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!

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