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.
Trending now: Keto Peanut Butter Cookies
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
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!!
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?
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
Has anyone made this recipe into bites (baked in muffin tins)? If so, any tips for baking time?
https://lett-trim.today/2016/06/28/cheesecake-cupcakes/%3C/a%3E%3Cbr /> Use this as a guide! 🙂
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!”
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)
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
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.
Erythritol isn’t counted towards net carbs. Guessing that’s where your calculations went wrong.
Could I use a 8×8″ baking dish ? If so what would be cooking time?
I’d use these proportions and time as a guide 🙂
https://lett-trim.today/2016/05/16/cheesecake-bars-vegan-chocolate-chip/%3C/a%3E%3C/p%3E
Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
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.
Did you use the coconut butter? That’s the key to the no bake version 🙂
Jason
I used coconut oil. Where do I find coconut butter, do I have to make it?
Oh that sounds fine too! I prefer coconut butter but both should work. How did it turn out without the flour? Hopefully ok!
(If you do want to make coconut butter, Katie has a recipe for that too: https://lett-trim.today/2018/04/05/how-to-make-coconut-butter/%3C/a%3E%3C/p%3E
It didn’t set unfortunately so Im going to try to fix it and put in the almond flour. Hopefully it will work. Normally I’m an excellent baker but this one just got me ☺️
How long does the no bake have to be refrigerated to set?
Just a few hours – coconut oil hardens when chilled! 🙂
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 🙂
You can 🙂
https://lett-trim.today/2016/06/28/cheesecake-cupcakes/%3C/a%3E%3C/p%3E
Great recipe. I used Swerve sweetener and doubled the lemon juice. Soo good.
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 ?
It does!!
What is the carb count on this cheesecake?
Hi! Full nutrition facts are linked right under her recipe ingredients/instructions. Let me know if you don’t see the link!
Jason
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!
Freaking. Delicious. Even though mine cracked a tad ?