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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!

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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

Pin it now to save for laterPin Recipe

Keto Cheesecake Recipe

How to make the best easy low carb keto cheesecake with just a few ingredients.
4.88/5 (139)
Total Time 30 minutes
Yield 10 – 12 slices


  • 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


  • 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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4.88/5 (139)

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Published on April 8, 2019

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. 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?

    • 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)

  2. 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 🙂

  3. 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!


  4. 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.

  5. 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.

  6. 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!

  7. 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?

  8. 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?

  9. 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!

      • 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? ?

  10. 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.

      • 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!)

  11. 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
      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. 🙂

  12. 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?

  13. 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!

  14. 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?

  15. 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!

  16. Gail Lee says

    Hi..I sm making this tonight for my sons birthday. I am curious. For the crust which calls for coconut I suppose it o melt the oil before incorporating into the flour

  17. 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.

  18. 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!

  19. 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!

  20. 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?

  21. 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!

  22. 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)

  23. 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.

  24. 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!

  25. 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!

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