Love keto desserts? Try my keto brownies, keto chocolate mousse, keto peanut butter cookies, and keto ice cream. It may surprise you, but cheesecakes are one of the easiest desserts to “keto-fy”. A classic cheesecake uses many keto-friendly ingredients, like eggs, cream cheese, and/or heavy cream. With just a few minor tweaks, my keto cheesecake recipe looks and tastes like the real thing!
Why I love this recipe
It needs just 6 ingredients total, and that is including the crust. It’s made using simple and affordable ingredients. No hard-to-find flours, sweeteners, or additions are needed! The cheesecake is so smooth, rich, and creamy that even those who don’t follow a keto diet will be obsessed. It takes less than an hour to bake, which is nothing compared to other cheesecakes out there.
Ingredients needed
Crust
Keto cookies- While for most keto pies and cheesecake recipes we use a keto graham cracker crust, we found this cheesecake worked better using crushed peanut butter cookies. If you have a peanut allergy, this works just as well with crushed almond butter cookies. Butter- unsalted butter measured in its melted state.
Filling
Cream cheese- Softened and at room temperature. Also, try to use cream cheese that comes from a block instead of a tub. It contains very few additives (if any) and yields a much creamier dessert. Sour cream- Like the cream cheese, your sour cream should be at room temperature. Superfine sugar substitute- Also known as caster sugar. Superfine sugar has the consistency between standard sugar and powdered sugar, and you can easily make it yourself. Simply blend allulose until it has a finer texture. Eggs- Room temperature. Vanilla extract- A classic vanilla cheesecake should ALWAYS have a hint of vanilla.
How to make a keto cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the crust. Add your cookies to a food processor and break them down until a fine consistency remains. Place the crushed cookies into a bowl and mix through the melted butter. Transfer the mixture to a 9-inch spring-form cake pan and refrigerate it. Step 2- Make the cheesecake filling. Add the cream cheese, sour cream, and sugar substitute into a high-speed blender and pulse until smooth. Add the eggs and vanilla, and blend once more until combined. Step 3- Bake for 50-55 minutes, or until the cheesecake has set in the middle. Let the cheesecake cool completely before refrigerating it for at least four hours to firm up beautifully.
Arman’s recipe tips
Avoid overbaking the cheesecake, as it continues to cook as it cools. Once it is mostly set in the middle, you can be confident it will be fully cooked once it has cooled. Cooling your cheesecake in the still-warm oven helps it firm up even better than when left at room temperature. Be sure to keep the oven door slightly ajar. Otherwise, you will be left with a dense dessert! Do not refrigerate the cheesecake until it has cooled completely. This will avoid any potential cracks on the top.
Storage instructions
To store: Low carb cheesecake should always be stored in the refrigerator, covered. It will keep well for at least one week. Take your cheesecake up a notch by serving it with some keto ice cream, keto whipped cream, a drizzle of sugar free chocolate syrup or a light dusting of keto powdered sugar. To freeze: Place leftover slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months. Be sure to thaw it completely before enjoying it.
More easy keto dessert recipes
Keto chocolate cake Keto cupcakes Keto no bake cheesecake Keto chocolate chip cookies Keto pudding
Originally published September 2021, updated and republished April 2024.
