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Additional Info
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!
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.
But if you want a change from strawberry, try drizzling on sugar-free blueberry syrup or raspberry sauce.
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.
Storing leftovers
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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Keto Cheesecake
Ingredients
Crust:
- 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
Filling:
- 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
Instructions
Crust:
- 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.
Filling:
- 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.
Cooking:
- 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.
Notes
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: February 6, 2017… Last Updated: January 8, 2020.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Nicky says
When is the best time to remove it from the spring form?
Lisa MarcAurele says
The sides should be removed after the cheesecake is cooled completely.
ChihYu says
Thank you for this delicious keto-friendly cheesecake! So glad to be able to enjoy a favorite dessert!
Heather H says
Whyyyy does it have to be so good?!
Jean Choi says
So tasty! I love cheesecake so much and the fact that this is low carb makes it so perfect for our family.
Clara says
In all how many slices in the whole Cheese cake
Lisa MarcAurele says
I like to slice it into 16 pieces as it’s so rich.
suzanne coombe says
My co-worker sister made this for the holiday and had intentions of bringing leftovers for us low-carbers to try…but she forgot them in the fridge. It was a very long and sad night : (
Marky says
This looks like a truly tasty treat. I have one question. Do you think I could cook just the filling in a sauce pan on the stove top? I’d just like to pipe the filling on to other things, like cookies.
Lisa MarcAurele says
I’m not sure how that would work out. I’d do a small batch to test. You might be able to just leave out the eggs for piping.
Kandis Mueller says
I LOVE THIS RECIPE!! This is the best cheesecake I have ever tasted!!! AND it was quick and easy! I tried it for Christmas dinner and it went flawlessly! She speaks the truth! Thank you, thank you!
Ang says
This cheesecake looks so tasty! I can’t wait to try it 🙂
marie morash says
tks for the great low carb recipes, hope to try them all
Lisa says
This was the best cheese cake I’ve had! Better than the high carb one! Thank you!! How long does it keep in the fridge?
Lisa MarcAurele says
I’ve stored it for a week or two without issue.
Gerry Adams says
Straight sour cream for topping is very sour. Next time I would sweetened it with 6 to 10 packets of sweetener.
The top never got brown, only the edges and after 1.5 hours, I turned off the oven. It left the crust a bit over cooked. Other recipes say bake for an hour, then put the sour cream topping on and bake for 10 more minutes. That’s what I’ll do next time. Other than that, it was quite good.
Thanks for the recipe!
Lisa MarcAurele says
There is no sour cream topping. The extracts and sour cream are blended into the cream cheese mixture. I’m not sure where you are getting that this cheesecake has a sour cream topping and that’s likely why it didn’t work out.
Ivan says
Love the recipe, but every single time I go in to make it, it changes. What the heck is Lakanto Classic White and why can’t you just say sugar alternative
Lisa MarcAurele says
I can change it back to low carb sugar alternative.
Marisa Oxios says
Can I make these into bars instead of a whole cheesecake?
Lisa MarcAurele says
Of course! You can even do mini cheesecakes in a muffin tin. You’ll just have to adjust baking time if you use a different sized pan.
Pamela says
Tree nut allergy- what can i use in lieu of almonds and almond flour?
Lisa MarcAurele says
You can try sunflower seeds for the nuts and finely ground sunflower seeds for the flour.
Carol Laalo says
What is the calorie count without the crust?
Lisa MarcAurele says
You can plug the filling ingredients into an online recipe analyzer like the one at MyFitnessPal.com to figure it out.
Carol says
Are the calories lower without the crust?
Lisa MarcAurele says
Yes! Carbs and calories are less without the crust so that’s a great option if needed to be within your targeted macros.
April says
Made this over the weekend. First cheesecake I have ever made and it was exceptional! As good if not better than non Keto Cheesecake. Also, I used granulated Swerve and it was perfect.
Chérie says
Hello, I’ve been looking for a cheesecake recipe and this has such great reviews. However, I need to use Erythritol for my sweetener. Will this be ok, BUT how much do I use? I can’t stand stevia!! It has the worst aftertaste, like sweet n low etc…
also, can this be made without a spring foam pan using a cake pan? I don’t have a spring foam pan cause I’d never use it except to make cheesecake, which is like, never.
Thank you so much for replying quickly as possible, I’m hoping to make this tomorrow.
Ps… I cannot wait to try this, but only if I can use Erythritol. Also, I’ve found other cheesecake recipes but they call for powdered Erythritol. Thanks so much!!
Lisa MarcAurele says
If you have a deep dish pie pan, that might work better. Otherwise, a regular cake pan is okay as long as it’s deep enough for the filling. The only thing is that it might be tough to get the cake out of the pan. Erythritol is okay to use too. It’s less sweet than the granular low carb sweetener used so you’ll need a little more or just adjust to taste. If too much erythritol is used, it does have the potential to not dissolve completely that’s why I prefer mixing it with another sweetener.
Cherie says
Awesome ty! I did buy a big package of some Stevia sugar. I don’t understand how much to measure for the Stevia or the Erythritol? The Stevia is not liquid form. It seems to me depending on which sweetener is used would be different measurements. Ty so much for your reply so quickly. I decided to not make this so I could get a different sweetener.
Chérie says
So do I use 3/4 cup of the Stevia? I’m going to use that instead of the Erythritol.
Lisa MarcAurele says
If it’s the stevia that’s blended with erythritol, yes, you’d use 3/4 cup.
Awo Osafo says
Hello, I wanted to use almond meal rather than making my own. How much should i use for the crust? And would it be the same amount of butter and sweetener mentioned above?
Lisa MarcAurele says
You’d still need about the same. One and 1/3 cup.
Awo Osafo says
Thank you ! Also i wanted to know if there are any changes to this if I wanted to make this recipe in a cupcake pan to make mini cheesecakes. Would the baking instructions be the same as using a springform pan?
Lisa MarcAurele says
The only change would be to reduce the baking time for the smaller sizes.
Delores Rue-Jones says
Lisa,
Should the pan of water be removed from the oven when I put the cheesecake in, as it says in the recipe, or should it be left in? I Think I say in a comment that it should be left in the whole time the cheesecake is baking.
Is the pan of water what is referred to as the “water bath”? I plan on making this in the next couple of days.
Lisa MarcAurele says
The pan of water is the “water bath” and needs to be left in the oven while the cheesecake is baking.
Linda Davis says
Excellent! I used 1/2 the sweetener that was called for (swerve) and used plain yogurt instead of sour cream and eliminated the crust. So delicious!
Maneesha says
Hey. Just wanted to know when eliminating the crust did you bake it in a water bath or just how is said in the recepie?
Thanks ?
Lisa MarcAurele says
The water bath is for the filling so it’s still a good thing to do without the crust.
Kerrie 4 says
Amazing! I don’t even like cheesecake!
But I love this! I have made this 3 times. I am about to make it again right now!
Lisa MarcAurele says
Wow! I guess now you do like cheesecake! 🙂
Barbara says
Great cheesecake recipe! Never made cheesecake with sour cream before. It came out taller, lighter, and creamier. I had a small crack on top which I hid by covering top with sweetened sour cream (8 oz room temp sour cream, sweetened to taste w/ liquid sweetener of choice, + 1 tsp vanilla, then put at 300 degrees for 10 min to set). SUCH A BIG HIT! No one could tell it was keto. Added 1/3 c. finely ground pecans in place of 1/3 c. almond flour for crust. Nice flavor. Refrigerated overnight. Thanks LowCarbYum – love your recipes!!!
Lisa MarcAurele says
I’m so happy the keto cheesecake was a hit! I tend to get cracks too, but a water bath in the oven along with a slow bake usually helps prevent them.
Kerry says
This is the best Keto cheesecake ever! So delicious! It took me awhile to eat it and it kept for over two weeks in fridge.
Lisa MarcAurele says
Good to know it lasted that long in the fridge! I usually freeze what I can’t eat.
Stephanie says
I have made this about 10 times. This time I used Lakanto Moinkfruit sweetener and it came out better than ever. No after taste from the sugar I was using before. Thank you for such great recipe. It’s my husband favorite.
Lisa MarcAurele says
Lakanto monk fruit sweetener is my preferred sweetener these days.
Tonya says
Stephanie, how much Monk Fruit sweetner did you use for the crust and filling? Also, did you use classic white or golden?
Crystal says
Turned out amazing. My first try at cooking something sweet on the keto diet. The only thing that worried me was that it took way longer than an hour—probably 1.5 or more. I noticed that the recipe called for a 9 inch spring form pan but in the comments I read that a 10 inch was used
Lisa MarcAurele says
Ovens can vary too. The pan I used in the original recipe was indeed a 9″ springform pan with a glass bottom.
Lori says
I have never made a cheesecake before. Followed the directions to a T. In oven now with door ajar. I have read that some comments suggested to leave in oven 4-5 hours, then remove to completely cool. I wonder what this does? Either way, wether I take it out in an hour or leave it in then refrigerate, it looks really good. I sure hope it turns out. Also, why do some people use a water bath? What does that do?
Lisa MarcAurele says
Water bath creates a humid environment so the cheesecake shouldn’t crack when baking. Leaving the door ajar at the end finishes with a slow bake which is also supposed to help make a better texture.
Cierna says
Hi there! This recipe looks great! I’d like to make it without the crust. Do you have any recommendations for adjusting bake time, etc. if I were to do this? Thanks!
Lisa MarcAurele says
It should be the same time for baking without the crust. Just keep an eye on it as ovens can vary.
Sara says
Can I use 8 oz ricotta, 8 oz sourcream? Also, I am using a 10″ springform. Not sure what size you used?? Thanks!!
Lisa MarcAurele says
My springform is a ten inch. A mix of ricotta and sour cream should be fine.
Monique says
Would a 9” spring pan work ok or would it make a difference?
Lisa MarcAurele says
It will work. Bake time may just be a little longer.
Pat says
Lisa
My cheesecake really browned on the top and a little on the bottom. I used a 9 inch springform pan. The cake tastes good but filling a little dry for using the low carb sweetner Stevia In The Raw. I had to leave in oven longer because the edges were light brown and raised; but the center had not risen –actually it was a little lopsided. what happened??? Should I have used a 10 inch springform pan???? Help!!!
Lisa MarcAurele says
The center should still be jiggly when removed and it’s fine to have the edges a bit taller than the center.
betty page says
stevia in the raw has sugar in it just fyi
Doreen says
There’s only one word to describe this…sinful! Only without the sin lol! Well worth the effort!!
Lisa MarcAurele says
Thanks for the feedback Doreen! I’m so glad you enjoyed this keto treat.
Michael Clark says
Allergic to nuts. 🙁
– help!
Lisa MarcAurele says
Skip the crust or use sunflower seeds instead of the almonds.
Lori Simmons says
Sugar free graham crackers work too
Lisa MarcAurele says
But are they low carb?
Peter says
Tried this for a campout, prepping the materials at home so I could just pop into a dutch oven and cook. I thought it turned out great, but my youngest isn’t a lemon fan so she didn’t care much for that. Perhaps if I’d done a chocolate version instead it would have been more appealing. I went with the max recommended sweetener packets above and that helped.
Only issue I had was the springform pan I used leaked some butter into the dutch oven. Perhaps I used a little too much or my almonds weren’t ground finely enough. I may try 6oz of almond flour next time instead. The adults seemed to enjoy it for the most part and it made one little girl happy because every other dessert served that night had gluten and this was something she could eat. 🙂
Lisa MarcAurele says
A lot of people like to wrap the springform pan in aluminum foil and place the pan in a water bath while baking. That might be an option next time if it leaked from the bottom.
Cindy says
I am doing low carb and low fat. Has anyone made this using fat free cream cheese and fat free sour cream? Just trying to get that calorie/fat count down to where I could actually make it. Sounds yummy11
Lisa says
I haven’t, but the low fat subs should be fine in the recipe.
frank says
This recipe was easy and delicious my kids enjoyed it. I used pure stevia granule for crust and then nutribullet to powder up the granules for the fillings sweetener. This made a great turtle cheesecake topped with homemade milk chocolate with heavy cream and 90% cocoa bar with 1 tsp powdered sweetener, the keto caramel and topped with pecans. My first cracked probably due to the lack of moisture once the sour cream heated up the steam bath during heating works wonders. Wanted to ask have you tried flavors in filling and if so what worked best for you?
Lisa says
I haven’t tried different flavors in the filling, but it’s easy to do with flavor extracts that won’t add any carbs. I do like the sound of the turtle topping.
Sharon says
Thank you for this recipe. It was delicious. I changed the crust that I found that I liked better. I used finely ground pecans and roasted nuts and almond flour in a pan till golden before adding butter. The flavor is totally different.
Lisa says
Roasted nuts does give a different flavor profile.
Liz says
I just made this and I am hoping it comes out. I always worry about trying new recipes. The
Sweetner I am worried about. But we will see.
Lisa says
Sweeteners are very dependent on individual tastes. I personally like to blend sweeteners like stevia, erythritol, and monk fruit for the best flavor. Amount used also varies by taste.
Sharon says
I loved this recipe made it yesterday and had a piece today, it was so good. Made a few changes like adding Carmel syrup sugar free to the filling wasn’t quite enough but will add more next time. I also used almond flour and finely chopped pecans for the crust that were toasted in a pan till golden brown before adding spice and butter. It has a better taste to me.
Lisa says
Thanks for sharing your changes. Caramel is a wonderful flavor to add.
Rhonda says
My first time making a cheesecake ever. I guess I was supposed to put the springform pan on a cookie sheet? It is leak8ng from the bottom and now I am smoking up the house! Whoops! May be nice to add that bit of info for a newbie cheesecake baker!
Lisa says
The springform pan shouldn’t leak. Maybe it’s defective or the side wasn’t on right?
Laura says
I made this today, and it’s freaking delicious! I made a few minor tweaks – I added a little unsweetened shredded coconut to the crust, I used a splash of real lemon juice instead of the extract, and I used Splenda Naturals instead of the stevia packets. I also baked it in a water bath. It’s perfect. I’ll definitely make this again! Thanks!
Lisa says
Thanks for sharing your tweaks Laura! I love the adde3d coconut.
Mark says
Has anyone tried Truvia instead of Stevia?
Lisa says
Truvia will work in this recipe.
Bobbi says
you talk about saving money and then tell people to use stevia packets….WTH
Would be nice to see this in a smaller amount and know it works….Also, the label is nice but it does not say how many slices, since you earlier said 16 that is what I am assuming and that is a pretty small slice. Is that what you mean?
Lisa says
It was the only carb friendly alternative at ALDI at the time. And, the ALDI brand is much less expensive than other brands. The cheesecake is very rich so cutting it into 16 slices worked out for us.
Dayna says
We have made this three times. The only thing we do different is add 1 cup swerve to filling and 1/4 cup of swerve to crust, we use lemon zest and touch of lemon juice too. I made a topping out of swerve and fresh strawberries, I wish I could post a picture. This cake is the bomb!
Lisa says
Thanks so much for sharing your experience Dayna!
Jimmy says
I’m making this right now! Question though – since each pack of stevia is 2 carbs, how is one slice of the cheesecake just 5 carbs? Am I missing something?
Lisa says
The carbs in most (not all) stevia packs is erythritol which does not impact so it’s not counted.
Karen says
I was thinking the same thing. Ea serving is 1/16 of the pan so 1 1/2 packages ea slice for what I just used 3 carbs?
Cheryl says
Doing my first time in my keto lifestyle journey I had a sweet tooth. I really wanted a New York cheesecake so I happened upon this recipe. I must say I did add my own flare to it and it was delicious. It’s posted out on Facebook along with the link for others to take advantage of this delicious recipe. Thanks for sharing.
Kathryn says
So, I have a confession. I’ve made this 3 times in the last 3 weeks. It’s that good! This is our go-to keto dessert and it is AMAZING. We add a pinch of nutmeg to the crust and the flavor is so good. Thanks for this recipe.
Shannon B says
My husband is on the Keto diet to manage his diabetes. We use this recipe on special occasions for desert and he doesn’t feel like he is missing out on anything. I understand this post was sponsored by Aldi so you included Aldi products. I like this store a lot but wanted to mention that if someone is really trying to watch their carbs, name brand alternatives may be a better bet. For example. Aldi cream cheese (and almost any store generic cream cheese) has more carbs than Philadelphia brand cream cheese. Sour cream carb counts vary per brand as well. This recipe with the Aldi ingredients is much lower in carbs than traditional cheesecake recipes but the carbs can still be lowered a little bit by checking out the brands used. This recipe with the Aldi ingredients is great if money is more of an issue than amount of carbs consumed.
Mary says
It’s in the oven!! I made it exactly according to recipe though, this time, not using Aldi ingredients – next time though!
I’ve been on keto diet for a couple weeks now and really having serious cravings for sweets. Even just licking the bowl afterwards was a very satisfying experience!
I had to make the whole thing in the food processor because I could not find the beaters for the mixer – no doubt it will crack – and I left the almonds pretty coarse, hoping they crisp up a little. We shall see.
Thanks so much for this recipe. I really am not sure I could have stayed on the keto diet without recipes like this one.
Lisa says
I hope the cheesecake works out for you!
Elizabeth says
Just made this recipe and it came out great! I did alter a few things though. I swapped out the stevia to Pyure Organic All-Purpose Blend Stevia Sweetener (yes keto friendly) and baked it in a deep 9-inch aluminum cake pan because I do not use pans coated with Teflon. I baked as directed and then shut the oven off and propped the door open for an hour. It did not turn brown and I am glad because I did not want it to dry out. It came out fluffy and tasted perfect. Could not tell I used alternate ingredients. Next time I may double the crust because it was thinner than the pictures but still good.
Now, a question for you Lisa… your picture above of the pictured steps you have 4 blocks of cream cheese in the bowl but wrote 3 in the recipe so I used 3..so the question is 32oz like in the picture or 24oz as the recipe states?
Thanks!
P.S. I wish I could have posted a picture to share.
Lisa says
You know, I think I did use 4 blocks of cream cheese. I’ll add that to the recipe.
Jonathan says
Hi Lisa-
I wanted to share I made this recipe last night and it also turned out great! Many thx for the treat you’ve shared! I love cheesecake and so good to be able to enjoy it on low carb lifestyle. Mine cracked a bit while cooking but disappeared when it cooled and settled. I used one cup of Swerve erythritol for the filling and it was just right for me. Besides the great taste, what I like best is the denseness like a real NY cheesecake. I may only use 8oz of sour cream next time to see if I can get it just a bit dense-er. 🙂 Thx again!
Jonathan
Lisa says
Thanks for writing in to let us know how it worked out.
Joe DV says
It’s an ok substitute, but I wouldn’t go as far as calling it a cheesecake. The flavor is a bit off from what cheesecake taste like. Maybe after a while I might get used to the taste, but sure do miss the real thing.
Shanna Spencer says
I just found this recipe and I’m going to try and make it now. I do however have a question about the crust. You don’t say much about it as far as if it is prepared and baked separately or is it baked with the cheesecake. If it is separate how long and how hot do I cook it?
Lisa says
Crust and cheesecake are baked together, not separately.
JoAnna says
Would it be possible to add cocoa powder to this recipe to make it a chocolate cheesecake? There are 3 g of carbs in a TBS of baking cocoa powder so ot wouldn’t raise the carb count too much. How much, in your opinion, would be a good amount to add?
Lisa says
I’d try half cup, but I’m not sure if anything else needs to change.
daisy says
Fry’s cocoa power has 0 net carbs.
Cristi says
My husband hates the taste of stevia, he says it taste like metal (tried both powdered and liquid). Personally I love stevia. But I want to make this for valentine and I know it will ruin it for him if I use stevia. Do you have any recommendations on what other sweetener to use?
Thank you xx
Lisa says
Monk fruit tastes a lot better than stevia to most people. You can find it in bulk or concentrated form. Or, you could just add in an artificial sweetener like Splenda if you aren’t opposed to that.
Tiffany says
I didn’t like the stevia taste either. After doing a bit of research, I froze it. When I thawed the cheesecake, I could barely taste the stevia.
Kelly McDonald says
Made this tonight as part of a red velvet cheesecake. We loved the cheesecake, but I didn’t cook it long enough. Will definitely try this recipe again!
bo says
had a few problems, will list later. needed an extra cup of almond flour, was way to watery. When is the best time to take the spring pan off?
Lisa says
I usually loosen it about 15 minutes after taking it out of the oven. But, I often leave it still around the cake so I can place a cover on top.
Amanda Griffin says
Any idea on how long to bake for cupcake pan cheesecakes?
Also thoughts on liquid vs powder stevia?
I’m excited to try this!
Lisa says
It’s hard to say. You’d want to just start checking on it after about 15-20 minutes.
Dave Wright says
LOVE the recipe, but find food blog recipes frustrating in general. Must I be forced to scroll through pages and page just to get to the recipe?? This is not directed at YOUR blog in particular – almost all food blogs do it. I understand some of it is required for marketing purposes (promotions, SEO, etc) but it has caused me to avoid food blogs. (Of course, after my gripe, most bloggers would be delighted for me not to visit!). Great recipe!
Lisa says
Sorry about that, but it is a method of optimizing the post. There’s a lot of work involved in food blogging and making longer posts can help offset that.
Cassandra says
I made this last week and I loved it. Basically ate a slice a day all week. I ended up making a “frosting” for it, for others in the family that wanted a little sweet addition. The frosting was just unsweetened cocoa powder, avocado, and unsweetened coconut milk with swerve added in. I think that made a nice addition, but the cheesecake for me was delicious on its own.
Alicia Walters says
I’m low on sour cream, is there something else I could use? I have about 8oz
Lisa says
Heavy cream and yogurt are good subs.
Courtney Lee says
How much heavy cream?
Lisa says
There’s no heavy cream used, it’s sour cream.
Anna says
Lisa,
I have just discovered your webpage, and I can say this cheese cake looks GREAT! Thanks a lot!! You saved me from temptation breaking the diet!
Lisa says
You’re welcome! Cheesecake is one of the best keto desserts to stay on plan.
Wisknitcat says
What is the gram or ounce size per serving. Or total number of grams or ounces in entire cake? Trying to figure cals and carbs based on what I actually eat.
Lisa says
The calculator I use doesn’t provide that. I just estimate by cutting into equal slices.
Lucy says
Is it OK to freeze this?
Lisa says
Yes! Keto cheesecake freezes well.
Korie Chichester says
Hello.
I’m really wanting to make this cheesecake but don’t have a processor or coffee grinder. Can I just use almond flour & if so how?? I hope I’m not bothering you.
Thank you
Lisa says
You can just use the same amount of almond flour either blanched or unblanched.
Susan says
Lisa,
I was thinking of using pecans, I will assume that will work. Also only have a 10.5 inch spring form but figured the slices will just be shorter. I will up the crust ingredients a little! THANK YOU FOR THE RECIPE!
Lisa says
Yes. Pecans are a good sub for the crust.
Bee says
Bless you! You have so much patience.
Sarah says
You think I can make this bite size? Should I do it in a cupcake pan with liners?? Thanks!
Lisa says
Of course! Muffin molds should work. Just adjust the baking time.
Allana says
I am making this as a birthday cake for a nine year old who adheres to a ketogenic diet. Can you tell me roughly what the packets would translate two in measured dry stevia. We don’t have an Aldi, only a Whole Foods, and I am using their brand.
Lisa says
1 cup of sugar is about 24 packets of sweetener. So, you’ll want about 1/4 cup sugar replacement for the crust and about 1 cup for the filling.
Lillian says
I’ve made this twice. The first time it came out FLAWLESSLY, and it looked exactly like the pictures here. The second time I was reading the comments and I kept seeing the admonition not to over-beat, or else it would crack. Well, guess what happened?! It was really ironic! Very deep cracks, but it didn’t in any way affect the taste of the cake (absolutely delicious). Are there good, tried-and-true mix-ins for it?
Lisa says
Temperature of ingredients as well as overcooking can also cause cracking.
Yamilet says
I made this for my husband’s birthday and he loved it, I added some lemon zest to the batter and made it without the crust. Still it was delicious. I had some leftovers the next day and it was even better, guess next time I’ll do it a day ahead. Thank you very much for sharing your recipes!
Lisa says
You’re welcome! Great way to celebrate a birthday!
Nina says
The only thing I noticed is the Stevia at Aldi’s has maltodextrin which I have read is not considered keto. I used a different brand just to make sure to stay wrih the keto ingredients and it’s still wonderful. Thank you for the recipe!!
Lisa says
The packets use erythritol, not maltodextrin. It’s the bulk stevia sweetener that uses the maltodextrin.
Lee Gordon says
How many servings is this?
Lisa says
It’s at the top of the recipe. It’s 16 servings.
Lauren says
I want to make this for my mom but she can’t eat nuts will this recipe work without the crust?
Lisa says
It can be made without a crust or you could use a ground seed like sunflower in place of nuts in the crust.
Deb Materi says
Just wanted to know where the carbs are coming from in this cheesecake recipe? Seems like all but the almonds in this recipe are carb free.
Lisa says
There are carbs in the sour cream, cream cheese, eggs, and almonds that add up into the equation.
Angela says
I only have a 9 inch pie pan. Can I bake this in it?
Lisa says
You may have to half the filling as I’m not sure if it will fit unless you are using a deep dish pie pan.
JP says
This recipe taste good, and I’m keeping a low percent body fat range as an athletic soul. I noticed, however, my baking skills in this particular sweet treat needs some fine tuning.
After my second time baking the Keto Cheese Cake, after following the above baking instructions, the top of the cheese cake cracks in various places while it’s cooling down in the oven for an hour, with the door ajar. I am using Splenda as the sweetener.
Lisa says
You might want to try a water bath below the pan. That usually helps.
Nick says
I have done this recipe twice now and the first time it cracked really bad. The second time it turned out perfect! Make sure all the ingredients are room temperature and don’t over mix! Over-mixing will cause the top to crack. I baked it for an hour. Then I turned the oven off and let it cool in the oven for 4-5 hours before I set it on the counter to finish cooling. I did put a pan of water in the oven to make it steamy while it was preheating and removed the pan when i put the cheesecake in.
Lisa says
Thanks for those tips! I’m going to add them into the recipe card.
Gei says
What is an egg fast diet?
Lisa says
You can learn more here and get recipes at this post.
Mimi says
You can also learn about it at Fluffychixcook.com
Kathy Diaz says
I am on day 3 of the 3 day egg fast….lost 5 lbs so far…but I’m hating eggs right now….
Sara says
Can you use Stevia liquid? If so, how much?
Lisa says
It should work fine. For the cheesecake filling, you’ll need 2 teaspoons or a little more. For the crust, I’d use about 3/4 teaspoon.
Mimi says
Thank you for this recipe! Overall love the texture and the mouth-feel. I think I’ll bake the crust next time before putting in the filling – my crust was ok but it tasted a bit ‘uncooked’. I might also add some ground up macadamia nuts for a twist.
I used 1/4 cup Erythritol for the crust and 1-1/2 cups for the filling and I feel it needs a bit more in both – on LCHF but still like the sweetness. Hub liked it but said it lacked any flavor so next time I’ll double the extracts. I can taste a hint of lemon which is nice.
This really satisfies my sweet tooth!
Lisa says
Many will like this cheesecake a little sweeter and upping the flavor should give it a better taste too.
SK says
Should avoid all kind of sweet stuffs altogether
Lisa says
I do believe its best to avoid sweets. But, I don’t see anything wrong with having an occasional treat.
scott Cushman says
How did you get your nutrition facts? I put the ingredients into MFP and got way less carbs… Any chance of you letting me know where all the carbs came from? (The recipe is absolutely decadent, thank you!)
Lisa says
I used both Calorie Count and MFP. I’m still getting similar numbers.
Edith D. Thurman says
I have never used sour cream in my cheese cakes! I used to make 15 triple chocolate chip cheesecakes a year for Christmas gifts. I’d freeze them and ship them overnight. People are not happy I changed my diet! I cheated and used Oreo pie crusts for mine, plus dark, milk and white chocolate chips. I also only use about one egg per two cheesecakes, of course mine were smaller. But that’s real New York cheesecakes! They don’t use sour cream, that said. I could make a crust less one easily with stevia and homemade chocolate chips. Haven’t shopped at Aldi’s since I lived in Chicago twenty four years ago. Don’t think I have one close. Your pic makes me want to cook cheesecakes now!
Lisa says
Thanks Edith. You should still be able to make those triple chocolate chip cheesecakes on low carb. It should be easy to sub out the high carb ingredients.
Analiz De Jesús López says
Can this be Made without sour cream?
Lisa says
Yes, but you probably need to replace it with something else like heavy cream.
Theresa says
I made this last night and it’s really good! I used 1/4 cup of granulated sugar substitute in the crust instead of the stevia packets. For the filling, I used one cup which is a good level of sweetness for us. I mix generic sucralose with erythritol 50/50 for my low carb baking.
I wish I would have used the lemon extract, because I think it could use that extra tang. I’ll have to pick some up for next time! I baked the cake for an hour and 20 minutes before turning off the oven. I think next time I’ll let it go for 10 or so more minutes because the middle of the cheesecake is not quite firm enough. Overall this is a great basic recipe and exactly what I was looking for! Thank you!
Lisa says
Thanks for sharing Theresa!
Sandy says
Im sorry Lisa but I have bought all ingredients for this cheese cake and for the life if cannot find where you list the size of the springform pan you reccomend.please get back to me as I have creamcheese on the counter getting room temp for this sunday dessert I intend on making today.
Lisa says
Sorry! I used a standard 9″ pan.
Sandy says
Bless you
Melissa says
I absolutely love your page and the fact that alot of your recipes use “normal” ingredients for low carbers. There are so many recipes I want to try but I don’t want to go in debt buying all the ingredients they call for. ?
I have 2 questions, can I use Splenda instead of Stevia (I don’t like the bitterness of the stevia), if so would it be the same amount?
If I have almond flour, how much do I use and do I add the cinnamon and butter?
Lisa says
You can use any sweetener you like. You’ll need roughly 1 to 1/2 cup sugar equivalent depending on how sweet you like it (I prefer the low end).
Pat says
Have almond flour in the cupboard and would rather use that then buy almonds. How much would I need?
I also like Aldi’s.
Lisa says
I believe it’s about 1 3/4 cup, but it’s best to weigh it.
Beverly says
So, weigh 6oz of the almond flour? or measure would be 3/4 cup, not 1 3/4, right?
Lisa says
I just used the entire 6 ounce package so I’m not sure what the cup measurement is. I do believe it was printed on the package, though.
Angie says
Please please please help me make this but I have a severe nut allergy. I’m running into so many things that I’d love but can’t make because I can’t use the tree but products. Can you help?
Lisa says
Grind up sunflower seeds instead of the almonds. That should work.
Victoria says
I’ve been going to Aldi’s for years. Love them. I just read an article they’re going to be all organic items by January 2018. ?
How many net carbs per slice of your amazing looking cheese cake?
Lisa says
It’s about 6 grams net for each large slice. To cut further, you can slim down the slices.
Analiz De Jesús López says
I saw in the nutritions facts that the total carbs are 5g, while the fiber is 1g so I thought the net carbs would be 4g.
Christine Castaneda says
An Aldi just opened up here in Chula Vista, Ca and I went to check it out and loved it. Great prices, shopping was quick because it’s not so big and checkout was also quick. I am adding Aldi to my weekly shopping trip. 🙂
Lisa says
I visit ALDI at least twice a month now. The savings are unbelievable for what you get! Good to hear that they are growing in the US.
Shannon says
I LOVE Aldi!! I am originally from Illinois and was shopping at Aldi way back in 1987. I admit their variety of food has changed over the years, but the prices still remain the lowest. I was so happy when they moved stores into the South. Ours here in NC has been open now for 19 years, and we are loyal shoppers. I am sad right now because our store is closed for remodeling. But we travel 15 miles every week to another store, it is so worth it! I will be making this cheesecake for sure!
Lisa says
I’m sure your local store is going to be even better after the remodel!
Darlene says
What if you don’t have stevia packets, what amount would it be?
Lisa says
It’s about a cup of sugar equivalent.
Diane says
If it weren’t for Aldi’s, I would not eat….LOL….I love that store…prices are unbelievable and they have obviously made an effort to expand variety…..you can now buy quinoa and many things that were not available before….If you ever buy anything that you do not care for, take it back and they will refund your money, no questions asked…marvelous store!!!!!!!!!!!!!
Lisa says
I’ve never had to ask for a refund, but good to know it’s no questions asked!
Victoria says
Thanks for the info on being able to bring things back. I have a picky child who doesn’t eat low carb with me.
Marsha Shapiro says
Not only do they refund, if it’s an Aldi branded item, they replace it AND give a refund!
Frank Edwards says
Yes please, please
Lisa says
😀
Carole says
This is great! I’ve often wondered able using Aldi’s ingredients to do low carb. This is a great post, would like to see more of these!!! Thanks!
Lisa says
ALDI has many ingredients for low carb. Just watch out for the bulk stevia sweetener. I don’t recommend it. The packets are fine, though, as they use erythritol.
Kailey says
I would love to enter the giveaway, but I do not see any form?
Thanks
Lisa says
I’ve contacted the sponsor to let them know the code isn’t working correctly.
Lisa says
Just fixed the raffle form. It should work for you now!
Kailey says
Thanks! I absolutely love my Aldi! Their meat specials are pretty awesome also, every Wednesday.
Im at Aldi several times a week. Its really nice to see a blog, especially low carb blog mention them.
Lisa says
I didn’t know they had meat specials. I’ll have to look out for that. I’m always stocking up on meats at ALDI. I just love shopping there!
Angelica Rucker says
Are you able to tell me what are the grams of carbs and sugar without the pecan crust..
Lisa says
You can get an estimate by plugging in the recipe at MyFitnessPal.com.