This rich and creamy New York style low carb keto cheesecake is easy to make, uses simple ingredients, and tastes JUST like the real thing. No one will ever guess it’s a sugar free cheesecake!
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This creamy, indulgent dessert is perfect for a low carb diet! The main ingredients, like cream cheese and eggs, are already keto friendly. The other advantage is that you can really play around with the sweetness level.
Personally, I prefer less sweetness. Some desserts need a lot of sweetness to get the taste right, but not cheesecake. The recipe is very flexible in that area.
And I think you’ll be surprised how easy this keto cheesecake recipe is to make! Cheesecake may seem like a more elaborate dessert, but it’s actually very straightforward.
You’ll make the crust by pulsing together a few ingredients in a food processor, then pressing the dough into your pan. The filling comes together by beating the ingredients together one at a time. Then you simply pour the filling into the crust, bake, and allow it to cool.
Ready to see the step-by-step instructions?
How to make keto cheesecake
For best results, I recommend letting all of the ingredients come to room temperature before you start prepping. Then simply prep the crust, make the filling, and bake.
Preparing the mock graham cracker crust recipe
- If you’re using whole or sliced almonds, start by grinding in a food processor until finely ground. Alternatively, you can use almond meal or almond flour.
- Mix or pulse in your low carb sweetener and cinnamon until well-combined.
- Stir in the melted butter until a dough forms.
- Press the dough into your pan.
- Set aside — the crust will bake with the cheesecake, it doesn’t not need to bake separately (unless you want an extra-crispy crust, in which case you could pre-bake it for 8-10 minutes)
Making the low carb cheesecake filling mixture
- Start by beating the cream cheese on low speed until light and fluffy.
- Add in the low carb sweetener and beat on low until mixed.
- Beat the eggs in one at a time on low, making sure each one is fully mixed in before adding the next one.
- Add in the extracts.
- Beat in the sour cream on low speed until incorporated.
- Pour mixture into prepared crust.
Baking and setting
- To keep the oven humid (which helps prevent cracking), add a pan of water to the oven while it’s pre-heating and leave it in while the cheesecake bakes.
- Bake the cheesecake in the oven at 325°F for about an hour and fifteen minutes. You’ll know it’s ready when the top is slightly browned and the edges are set, but the center is still jiggly. Remember that oven times can vary, so you’ll want to keep an eye on it.
- Turn off your oven.
- Leave the cheesecake in the oven with door ajar for an hour. This helps the temperature adjust gradually.
- After an hour, remove from the oven and allow the cheesecake to cool completely on a wire rack for about 4-5 hours.
- Place in the refrigerator and allow it to chill for at least 24 hours before serving.
Tips to prevent cracking
There are plenty of tips and tricks to help keep your keto cheesecake from cracking. Starting with room-temperature ingredients and the water bath always serve me well.
You also want to beat the ingredients on low until just incorporated when making the filling. Over-beating can lead to cracking when the cheesecake bakes.
However, a cracked cheesecake is NOT the end of the world! It will still taste delicious. Avoiding cracks is just for looks.
And if your cheesecake does crack? Sounds like a perfect reason to cover it up with a decadent sauce!
How to make strawberry sauce for your cheesecake
Cheesecake is delicious all on its own. But it also goes so well with sauces drizzled on top!
My personal favorite is strawberry sauce. It’s a great balance of sweet and tart flavors. Plus the red looks beautiful on the white cheesecake.
If you’re looking for an easy and low carb fruit sauce, check out my strawberry sauce for cheesecake recipe. It’s also amazing over pancakes or mixed into yogurt.
How does it taste
Honestly? This low carb cheesecake recipe tastes JUST as good as a regular one!
That’s because the base of a traditional recipe uses many ingredients that are keto friendly. Cream cheese, sour cream, eggs, and extracts are all perfectly low carb.
It’s just the crust and the sugar that make traditional cheesecake high in carbohydrates.
So to make this a perfect keto treat, all you have to do is replace the sugar with a low carb sweetener and use a keto friendly crust.
The remaining ingredients stay the same. That’s why you won’t be able to tell the difference between this 4g net carbs per serving version and a high carb one!
What sweetener is best
Over the years, I’ve made this recipe with a variety of sweeteners. All have worked out pretty well!
My favorite way to sweeten keto cheesecake is with a mix of sweeteners. This helps eliminate any after-taste from one particular low carb sweetener. In my opinion, the best mix is a monkfruit and erythritol blend mixed with a stevia and allulose blend.
If you want to use different sweeteners, that’s fine! Check out my Keto Sweeteners & Low Carb Sugar Substitutes guide to find the best option for you.
Baked cheesecake stays fresh for awhile.
If you plan to eat all of it, simply store in the fridge. It will definitely keep for 1 week, and some readers have reported that it was fine after 2 weeks!
To store longer term, you can place it in the freezer for at least 3 months. For easy serving, I recommend freezing in single serving slices.
Then, when you’re ready to thaw a slice, place it in the fridge for about 3-5 hours. If it’s not quite soft enough, you can also let it sit at room temperature for about 30 minutes before serving.
That way, you can enjoy this indulgent keto treat any time the mood strikes!
Other low carb cheesecake recipes
Looking for other variations on to enjoy? Check out a few of these favorites:
- No Bake Peanut Butter Cheesecake is the perfect way to satisfy your craving for chocolate and peanut butter without using the oven.
- Keto Brownie Cheesecake Bars combine two classic desserts into one indulgent treat!
- Keto Blueberry Cheesecake is delicious, easy to prepare, and uses a simple blueberry puree swirled in for a truly stunning dessert.
- Red Velvet Cheesecake Cupcakes are another wonderful way to bring together two of everyone’s favorite desserts!
- Keto Chocolate Cheesecake is an unbelievably rich and decadent treat that’s made in a pressure cooker instead of the oven.
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- 6 ounces sliced almonds about 1 1/2 cups almond flour or meal
- 3 tablespoons low carb sugar substitute
- 1/2 teaspoon ground cinnamon optional
- 5 tablespoons salted butter melted
- 32 ounces cream cheese softened (four 8 ounce blocks)
- 1 cup low carb sugar substitute add up to 1 1/2 cups if desired (some may prefer less)
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract optional
- 16 ounces sour cream at room temperature
- Place sliced almonds in food processor and process with cutting blade until a finely ground.
- Pulse in low carb sugar substitute and cinnamon (if using).
- Stir in melted butter.
- Press into bottom of 9-inch springform pan. Set aside. NOTE: I used a 9-inch pan, but a 10-inch pan can be used as well for a shorter cheesecake. You can also pre-bake the crust for 8-10 minutes to make it crisper.
- Beat cream cheese on low speed until light and fluffy.
- Add low carb sugar substitute. Beat on low to mix in.
- Add each egg, one at a time, beating on low after each addition.
- Mix in extracts, then beat in sour cream on low speed until incorporated.
- Spread cream cheese mixture over crust.
- Bake at 325°F for about an hour and fifteen minutes (I find it's better to lower the temperature to 300°F when using a dark pan) just until the top has browned and center is still jiggly. Keep an eye on it at the end of baking time as ovens can vary. Turn oven off.
- Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack before transferring to the refrigerator.
- Chill at least 24 hours before serving.
- Make sure all the ingredients are room temperature.
- Don’t over mix! Over-mixing can cause the top to crack.
- Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature. A slow cool helps prevent cracking.
- Use a pan of water in the oven to make it steamy while preheating and keep it in the oven during baking.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: February 6, 2017… Last Updated: January 8, 2020.