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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.
4.89/5 (122)
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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4.89/5 (122)

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Published on April 8, 2019

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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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304 Comments

Leave a comment or reviewLeave a rating
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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.)

  6. 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)

  7. 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!!

  8. 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

  9. 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)

  10. 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

  11. 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.

  12. 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.

  13. 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 🙂

  14. 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

  15. 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). 🙂

  16. 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

  17. 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!

  18. 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!

  19. 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.

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