Keto Cheesecake

Cheesecake lovers, rejoice! If you’re following a keto diet, you don’t have to miss out on this classic dessert’s rich, creamy goodness. With just six ingredients and less than an hour of your time, you can whip up a scrumptious low-carb cheesecake that will satisfy your sweet tooth without sabotaging your diet.

And don’t worry, this keto-friendly dessert is not the only one you can enjoy while sticking to your healthy eating plan. Indulging in tasty treats like brownies and chocolate chip cookies is also possible on the ketogenic journey. So go ahead and treat yourself to a slice of heavenly keto cheesecake and remember – you can definitely have your cake and eat it too!

Cheesecake Without Sour Cream

Is Cheesecake Acceptable for a Keto Diet?

Yes, you can enjoy cheesecake while following a keto diet! Although traditional recipes might contain sugar and thickeners, you can easily make keto-friendly substitutions. Opt for low-carb, sugar-free, and gluten-free ingredients, and savor a guilt-free, delicious sugar-free cheesecake on your ketogenic journey.

Why You’ll Adore This Recipe

You’ll absolutely love this recipe as it requires just six ingredients, including the crust, and consists of simple, affordable components – no need to search for obscure ingredients. You’ll be surprised by how smooth, rich, and creamy this cheesecake turns out, appealing to both keto and non-keto dieters alike. Plus, it takes less than an hour to bake, which is a breeze compared to other cheesecakes. Enjoy the satisfaction of creating your own homemade dessert, reminiscent of the famous Cheesecake Factory, while keeping it low-carb and sugar-free. Customize it with toppings like whipped cream, fruits, nuts, or chocolate to make it even more delightful!

Sugar-Free Cheesecake Ingredients

For the Cheesecake Crust

  • Keto-friendly cookies: Instead of the typical keto graham cracker crust, we suggest using crushed peanut butter or almond butter cookies for a delicious twist.
  • Butter: Make sure to use unsalted butter and measure it in its melted state.

For the Filling

  • Cream cheese: Choose softened, room-temperature, block cream cheese instead of the spreadable type from a tub for a creamier result.
  • Sour cream: Use room-temperature sour cream to ensure a smooth mixture.
  • Fine sugar substitute: A superfine sugar substitute, like caster sugar, is perfect for this recipe. Blend erythritol until it reaches a finer consistency to create your own sugar substitute.
  • Eggs: Use room-temperature eggs for the best results.
  • Vanilla extract: A quality vanilla extract is essential for enhancing the flavor of your sugar-free cheesecake.

Making Your Keto Cheesecake Successfully

  1. Begin by creating the crust. Use a food processor to grind your cookies into a fine texture. Combine the crushed cookies with melted butter in a bowl. Put this mixture into a 9-inch spring-form cake pan and refrigerate it.
  2. Time to prepare the cheesecake filling. Combine cream cheese, sour cream, and sugar substitute in a high-speed blender. Blend until smooth. Next, add eggs and vanilla, blending once more.
  3. Pour the filling over the crust in the pan. Bake for 50-55 minutes, ensuring the cheesecake sets in the middle. Allow the cheesecake to cool fully, then refrigerate at least 4 hours to gain the perfect firmness.

Remember to use a water bath when baking and a mixer or spatula to blend the ingredients. Enjoy your keto-friendly cheesecake!

Tips to Make an Unforgettable Recipe

  • Pay attention to baking time to prevent over-baking. Your cheesecake will keep cooking while it cools down, so once the middle is mostly set, let it cool off. 
  • Improve firmness by cooling the cheesecake in a still-warm oven. Make sure to leave the oven door slightly open, which helps avoid an overly dense dessert. 
  • Wait until your cheesecake reaches room temperature before refrigerating it. This tip helps prevent cracks from forming on top.

Storing and Freezing Guidelines

To ensure your low carb cheesecake stays fresh, always keep it covered in the refrigerator. It will remain delicious for at least a week. If you have any leftovers, you can freeze them in a shallow container for up to 6 months. Just remember to fully thaw the slices before indulging in their scrumptious taste.

More keto cheesecake recipes to explore

  • Lemon cheesecake
  • Blueberry cheesecake
  • Coconut cheesecake
  • Chocolate cheesecake
  • No-bake cheesecake

Don’t forget to try a peanut butter keto dessert too!

Alternative Ingredients

Keto-friendly cream cheese: Full fat cream cheeses like Philadelphia are great for low carb diets, as they are high in fat and protein with minimal carbs. Make sure to avoid reduced fat or fat free cream cheese as they contain more carbs.

Sugar substitutes: Erythritol, monk fruit sweetener, and allulose make excellent keto-friendly alternatives to sugar in cheesecakes. For flavored cheesecakes, using a brown sugar substitute can further enhance the taste.

Baking Instructions

  1. Preheat your oven to 160C/325F, and line a 9-inch springform pan with parchment paper or tin foil.
  2. In a high-speed blender, make cookie crumbs using keto peanut butter cookies, almond butter cookies, or even keto graham crackers. Mix 2 1/2 cups of crumbs with 5/8 cup of melted butter for the crust. Refrigerate while preparing the filling.
  3. Blend cream cheese, sour cream, sugar substitute (like erythritol) in a high-speed blender or food processor. Add eggs and vanilla extract.
  4. Remove crust from refrigerator and pour the filling. Bake for an hour or until the center is mostly set. Cool in the open oven and refrigerate for at least 4 hours to firm up.

Additional Notes

  • Crust options: Keto peanut butter cookies, almond butter cookies, or keto graham cracker crust work well.
  • Superfine sugar substitute: Blend erythritol until it has a texture between standard and powdered sugar.
  • Storage: Keep this dessert in the refrigerator for up to one week.
  • Freezing: Freeze slices of cheesecake in a shallow container for up to 6 months. Thaw before serving.

Nutritional Information

Each cheesecake slice (with crust) contains 3 grams of net carbs. For a crustless version, there are only 1.5 grams of net carbs per slice. Other nutritional details for one serving are as follows:

  • Calories: 192 kcal
  • Carbohydrates: 6g
  • Protein: 5g
  • Fat: 19g
  • Sodium: 309mg
  • Potassium: 154mg
  • Fiber: 3g
  • Vitamin A: 733IU
  • Vitamin C: 1mg
  • Calcium: 96mg
  • Iron: 1mg

Frequently Asked Questions

What’s a great keto cheesecake recipe?

There are many excellent keto cheesecake recipes, but one popular option includes almond flour crust, cream cheese, eggs, a sugar substitute like erythritol, and vanilla extract. You can also try adding lemon zest for extra flavor.

How can I make a no-bake keto cheesecake?

To make a no-bake keto cheesecake, prepare your crust as usual, then blend together cream cheese, a sugar substitute, heavy cream, and any desired flavorings (such as cocoa powder or vanilla extract). Pour this mixture over your crust and chill for a few hours until set.

Which crusts are keto-friendly for cheesecake?

Keto-friendly cheesecake crust options include:

  • Almond flour and butter
  • Coconut flour and butter
  • Ground nuts with a sugar substitute and butter

Is the Cheesecake Factory low carb cheesecake suitable for keto?

The Cheesecake Factory’s low carb cheesecake may not be ideal for keto, as it contains more carbs than homemade keto cheesecake recipes. Always check the nutritional information to ensure it fits within your daily carb allowance.

How many carbs can I expect in a keto cheesecake serving?

The exact carb count will vary depending on the recipe, but a serving of keto cheesecake can have as few as 3-5 grams of net carbs per slice.

What are common ingredients in a keto cheesecake recipe?

Ingredients commonly found in keto cheesecake recipes include:

  • Cream cheese
  • Almond flour or coconut flour (for the crust)
  • Butter
  • A sugar substitute, such as erythritol or stevia
  • Eggs
  • Flavorings like vanilla extract, cocoa powder, or lemon zest
  • Heavy cream (for no-bake cheesecakes)
Follow Us
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
Follow Us
Latest posts by Cassie Marshall (see all)