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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
Recipe Video (Click on Image to Play)
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.
skittles
this looks great! how many calories would you say each slice is?
Lisa MarcAurele
As listed in the Nutrition section of the recipe card, there are about 309 calories per slice.
Laura
Love it.
Nicky
When is the best time to remove it from the spring form?
Lisa MarcAurele
The sides should be removed after the cheesecake is cooled completely.
ChihYu
Thank you for this delicious keto-friendly cheesecake! So glad to be able to enjoy a favorite dessert!
Heather H
Whyyyy does it have to be so good?!
Jean Choi
So tasty! I love cheesecake so much and the fact that this is low carb makes it so perfect for our family.
Clara
In all how many slices in the whole Cheese cake
Lisa MarcAurele
I like to slice it into 16 pieces as it’s so rich.
suzanne coombe
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
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
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
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
This cheesecake looks so tasty! I can’t wait to try it 🙂
marie morash
tks for the great low carb recipes, hope to try them all
Lisa
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
I’ve stored it for a week or two without issue.
Gerry Adams
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
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
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
I can change it back to low carb sugar alternative.
Marisa Oxios
Can I make these into bars instead of a whole cheesecake?
Lisa MarcAurele
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
Tree nut allergy- what can i use in lieu of almonds and almond flour?
Lisa MarcAurele
You can try sunflower seeds for the nuts and finely ground sunflower seeds for the flour.
Carol Laalo
What is the calorie count without the crust?
Lisa MarcAurele
You can plug the filling ingredients into an online recipe analyzer like the one at MyFitnessPal.com to figure it out.
Carol
Are the calories lower without the crust?
Lisa MarcAurele
Yes! Carbs and calories are less without the crust so that’s a great option if needed to be within your targeted macros.
April
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
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
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
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
So do I use 3/4 cup of the Stevia? I’m going to use that instead of the Erythritol.
Lisa MarcAurele
If it’s the stevia that’s blended with erythritol, yes, you’d use 3/4 cup.
Awo Osafo
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
You’d still need about the same. One and 1/3 cup.
Awo Osafo
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
The only change would be to reduce the baking time for the smaller sizes.
Delores Rue-Jones
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
The pan of water is the “water bath” and needs to be left in the oven while the cheesecake is baking.
Linda Davis
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
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
The water bath is for the filling so it’s still a good thing to do without the crust.
Kerrie 4
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
Wow! I guess now you do like cheesecake! 🙂
Barbara
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
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
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
Good to know it lasted that long in the fridge! I usually freeze what I can’t eat.
Stephanie
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
Lakanto monk fruit sweetener is my preferred sweetener these days.
Tonya
Stephanie, how much Monk Fruit sweetner did you use for the crust and filling? Also, did you use classic white or golden?
Crystal
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
Ovens can vary too. The pan I used in the original recipe was indeed a 9″ springform pan with a glass bottom.
Lori
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
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
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
It should be the same time for baking without the crust. Just keep an eye on it as ovens can vary.
Sara
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
My springform is a ten inch. A mix of ricotta and sour cream should be fine.
Monique
Would a 9” spring pan work ok or would it make a difference?
Lisa MarcAurele
It will work. Bake time may just be a little longer.
Pat
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
The center should still be jiggly when removed and it’s fine to have the edges a bit taller than the center.
betty page
stevia in the raw has sugar in it just fyi
Doreen
There’s only one word to describe this…sinful! Only without the sin lol! Well worth the effort!!
Lisa MarcAurele
Thanks for the feedback Doreen! I’m so glad you enjoyed this keto treat.
Michael Clark
Allergic to nuts. 🙁
– help!
Lisa MarcAurele
Skip the crust or use sunflower seeds instead of the almonds.
Lori Simmons
Sugar free graham crackers work too
Lisa MarcAurele
But are they low carb?
Peter
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
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
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
I haven’t, but the low fat subs should be fine in the recipe.
frank
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
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
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
Roasted nuts does give a different flavor profile.
Liz
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
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
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
Thanks for sharing your changes. Caramel is a wonderful flavor to add.
Rhonda
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
The springform pan shouldn’t leak. Maybe it’s defective or the side wasn’t on right?
Laura
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
Thanks for sharing your tweaks Laura! I love the adde3d coconut.
Mark
Has anyone tried Truvia instead of Stevia?
Lisa
Truvia will work in this recipe.
Bobbi
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
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
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
Thanks so much for sharing your experience Dayna!