This is the best keto cheesecake recipe you will try. Even people not on a low carb or keto diet love this unbelievably creamy cheesecake!
Five ingredient keto cheesecake
I’ve gotten so many requests in the past few months to come up with an easy homemade keto cheesecake recipe.
And this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb.
But don’t just take my word for it.
This recipe currently holds over 3,000 positive reviews, from readers who have tried and love the keto cheesecake!
And the sugar free dessert is quick to whip up at home. It also includes a no bake option for those who do not wish to heat up the oven.
Also try this Keto Mug Cake Recipe
New York style low carb cheesecake
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.
This included friends who are not vegan, gluten free, or keto, and who do not 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 had not known the secret ahead of time, they never would have guessed it wasn’t just like any other recipe made with traditional ingredients.
You may also like these fluffy Keto Pancakes
Sugar free cheesecake ingredients
The recipe calls for cream cheese, yogurt, pure vanilla extract, sweetener of choice, almond flour or almond meal, and optional lemon juice.
Be sure to use full fat cream cheese. For vegan keto cheesecake, choose a plant based cream cheese. I have not tried substituting low fat light cream cheese or Neufchâtel cheese so cannot personally recommend those.
Regular, dairy free, or Greek yogurt all work. If using vanilla yogurt, omit the vanilla extract in the recipe. You can also experiment with flavored yogurts such as strawberry, raspberry, blueberry, or peach!
Pro tip: Many yogurts are surprisingly high in carbs. If you are counting carbohydrates and want this cheesecake to truly be keto, seek out a low carb yogurt. My favorite is Kite Hill Greek yogurt, which is dairy free and high protein.
Pretty much any all purpose sweetener is fine, including erythritol or xylitol for a sugar free dessert.
Regular sugar, pure maple syrup, and coconut sugar also all work in the recipe. It will not be ketogenic but will still have much less sugar and fewer calories than traditional cheesecakes, while tasting just as delicious.
Use leftover almond flour in this Almond Flour Banana Bread
Keto cheesecake recipe video
Above, watch the step by step video
Keto crust options
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 homemade keto cheesecake crust calls for almond flour as the base. If you do not have any on hand or want a flourless option, 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.
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How to make keto cheesecake
Preheat the oven to 350 degrees Fahrenheit, and line the bottom of an eight or nine inch springform pan with parchment paper. Prepare your crust, if using.
Fill any baking pan about halfway with water. Place it on the oven’s lower rack.
Bring the cream cheese to room temperature so it will be easy to blend. Add all cheesecake ingredients to a blender or food processor, and blend just until smooth.
Spread this cheesecake filling over the prepared crust. Place the pan on your oven’s center rack. Bake 30 minutes for a nine inch pan or 38 minutes for an eight inch pan.
Keeping the oven door closed, turn off the heat and let the cheese pie sit in the oven for an additional five minutes. Then remove it from the oven and cool the under baked cake on the counter for around twenty minutes.
Refrigerate overnight, uncovered or very loosely covered with paper towels so that moisture can escape. It will firm up considerably during this time.
Store leftover cheesecake in the refrigerator for three to for days. Or slice and freeze in an airtight container for up to three months.
Baking tips for the best keto 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 Homemade Nutella.
When you take the pie out of the oven, it should still look underdone and jiggly in the center. The cheesecake will continue to firm up considerably as it cools and extra moisture evaporates. By the next day, you will have a rich and decadent, perfectly textured keto cheesecake.
It tastes so much better than anything you’ve ever eaten from Cheesecake Factory.
If you want a no bake dessert
For a no bake cheesecake, simply replace half a cup of the yogurt in the recipe below with softened coconut butter or coconut oil.
Instead of baking the keto dessert, just chill the unbaked cheesecake until firm. Then slice and enjoy. Store leftovers in the refrigerator.
I hope you love this cheesecake as much as we all do!
The recipe was adapted from this Vegan Cheesecake Recipe.
Keto Cheesecake Recipe
Ingredients
- 24 oz cream cheese (or vegan cream cheese)
- 2 cups yogurt
- 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 it crustless. Here's the crust I used: 2 cups almond or pecan 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. Set aside while making the filling.To make a keto cheesecake, preheat the 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
Video
Notes
More Keto Desserts
Keto Cake – Chocolate or Vanilla
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!
I love your idea to add cinnamon!
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
Hmm, not sure! Did you prebake the crust?
Jason
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?
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!
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?
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
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!
Hi, it would still be keto because the crust is almond flour and oil, which is still low carb :).
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. 🙂
FAMILY HAS NUT ALLERGIES. Can coconut flour be substituted? If so, what amount?
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)
Hi,
Would I be able to substitute the coconut yogurt for coconut cream ?
Yes that’s fine!
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.
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!
Replace the yogurt with pumpkin, like in this recipe! 🙂 https://lett-trim.today/2015/09/14/pumpkin-cheesecake-bars/%3C/a%3E%3C/p%3E
Thank you! I was wondering about replacing yogurt with pumpkin, but wasn’t sure if that was the right approach. I should stop second guessing myself?
Could you use greek yogurt such as Oikos Triple Zero in this recipe?
Yup!
Would this work with honey instead of a sweetener or syrup?
I am really sensitive to sweeteners and out of maple syrup!
Yup, honey works just fine 🙂
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?
You can try putting the crust in the oven for ~10 minutes before adding the filling. Be sure to let the crust cool first!
Size of springform pan? 6″, 7″, 8″? Thanks!
Recipe says what to use in the instructions 🙂
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.
Can you add Xanthan gum as thickener in the filling?
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)
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
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!!!