I’m not sure there is much more you can ask for from a dessert than this decadent and delicious keto cheesecake recipe. Silky smooth with just the right amount of sweetness is what makes this one of my favorite low carb desserts!
This low carb recipes perfect for a romantic dinner, birthday party or regular old thursday, and is a great example of how smart ingredient swaps can morph bad-for-you foods into healthy recipes!
I can’t wait for you to taste this low carb cake, let’s dive in!
Psst — Looking for more keto desserts? Check out my no bake cheesecake, keto ice cream recipe, or my keto white chocolate.
What I Love About This Keto Cheesecake Recipe
Well it’s low carb and its cheesecake, so we’re already winning! Also,
- Basic ingredients that are inexpensive and easy to find!
- Easy instructions… yes, this dessert takes a little while, but all of the steps are simple, and good things take time, friend!
- That creamy, luscious flavors and textures we love, without the carbs!
OK, simple ingredients, and simple but detailed instructions – stick with me, and we’ll have an out of the park keto cheesecake ready for dessert!
Somewhere along the way, the lie got started that cheesecake was complicated. But it’s super simple – I mean, check out these ingredients:
Keto graham crackers crust – you guys, the recipe for this crust is ready in about 10 minutes, so don’t despair. In fact, you’re going to try it and wonder why you’ve been skipping pie all this time!
Erythritol – this natural keto sweeteners just like sugar in cooking and baking, but with a fraction of the carbs and calories. We’ll use it in this recipe in place of the sugar to make our creamy keto cheesecake just the right amount of sweetness.
Cream cheese – you can use whatever brands of whatever ingredients in most of my recipes, but friends, listen. Buy Philadelphia cream cheese. It makes a huge difference, so trust me on this!
Tools To Make
There may be a few new tools in here, but once you learn about them, you’ll be wondering what to whip up next!
- Springform pan – Have you used one of these nifty pans before? This pan comes apart, letting you remove the sides and then the bottom, leaving a nice, smooth cake! You may have to slide a knife around the edges of the cheesecake to ensure the sides lift off easily.
- Mixer – You can use either a stand-mixer or hand mixer, either one will let you achieve the whipped, creamy filling we are looking for. Keep mixing until the cream cheese is completely lump free, about 2 minutes.
- Roasting pan – the purpose of the large roasting pan is to create a water bath around your springform pan in the oven. This allows your cheesecake to cook slowly and evenly and helps the top not to crack. If that sounds a little fussy to you, (no judgment!) you can always skip the water bath. Allow your cheesecake to cool on the counter until it comes to room temp (instead of cooling in the oven + on the counter). Then place in the fridge for 4 hours. Your cheesecake WILL crack, but you can always cover it with whip cream, berries, or chocolate. Or, try my low carb no bake cheesecake for an even FASTER version.
You’ll want to store this low carb cheesecake in the fridge to keep all the perishable ingredients from spoiling. Wrap it in plastic wrap or put it in an airtight container and store somewhere it won’t get smooshed.
And if the temptation to snack, snack, snack is too strong, maybe store it toward the back…. (personal experience speaking!)
Can You Freeze This?
You can absolutely freeze this low carb cheesecake, and it’s a great way to prep ahead for an event, or to portion out individual servings. Wrap well and store in an airtight container until the day of, then thaw in the fridge.
This low carb cheesecake is mouthwatering all on its own, but there are always ways to dress it up a bit. Serve it with some fresh berries and sugar free whipped cream, or drizzle with some sugar free chocolate syrup.
There are a million ways to make cheesecake, and many of them are insanely delicious. Check out some tips to make this dessert exactly what you’re craving!
- Add fruit to your cheesecake, like these strawberry cheesecake fat bombs.
- Add keto chocolate by mixing in sugar free chocolate chips, or drizzling some chocolate syrup over the top after baking.
- Add citrus! Similar to my lemon cheesecake fat bombs — you can use this same concept with lime or orange.
More Keto Dessert Recipes
Did this low carb cheesecake blow your mind? There are endless possibilities for low carb dessert recipes, and I’ve included some more right here!
Keto CheesecakePrint Recipe Pin Recipe
- 32 Ounces (4 - 8 Ounce Blocks) Cream Cheese room temp
- 1 Cup Swerve or Lakanto (see sweetener notes below)
- 1 Cup Sour Cream room temp
- 1 Tablespoon Vanilla Extract
- 2 Teaspoons Lemon Juice
- 3 Eggs
- Preheat oven to 350 F.
- Press Low Carb Graham Cracker Crust (1) into a 7" springform pan (no need to grease).
- Use the bottom of a measuring cup to press the crust into an even layer.
- Bake (crust alone) in preheated oven for 8 minutes.
- Once the crust has cooled, wrap the bottom and lower edge in foil.
- Using an electric or stand mixer fitted with a paddle attachment beat room temp cream cheese (32 Ounces) and erythritol (1 cup) together until the combo becomes creamy (lump-free!). This should take about 2 minutes on medium-high speed.
- Add room temp sour cream (1 cup), vanilla extract (1 tablespoon) and lemon juice (2 teaspoons) until fully combined.
- With the mixer on, add eggs (3) one at a time. Don't overbeat! Just incorporate the ingredients together and stop as soon as the last egg has blended.
- Bring water to boil. (You'll need 1" at the bottom of your roasting pan, for me this was about - cups of water.)
- Pour cheesecake filling into the prepared crust, and use a spatula to smooth the top out.
- Place pan inside a large roasting pan.
- Place the roasting pan with cheesecake in the oven. Then, pour 1" of hot water into the roasting pan.
- Bake cheesecake in preheated oven for 1 hour. You'll know it's done once the center is almost set (still slightly wobbling when you shake the pan).
- Turn oven off, and open the door. Allow the cheesecake to cook here for 1 hour.
- Remove the cheesecake from the oven/water bath, and allow it to cool on the counter for another hour.
- Place in the fridge for an additional 4 hours.
- When you're ready to serve, remove the rim of the springform pan (you may need to loosen the cheesecake, I do this with a butter knife.
- Cover with desired toppings.
- Slice the cheesecake using a knife dipped in warm water. Be sure to wipe the knife between each slice for a cleaner cut.
Fans Also Made These Low Carb Recipes:
- Make this the quick and easy way -- knowing that your cheesecake will crack in the center (this can be covered up with whipped cream!). To do this, skip the water bath. Allow your cheesecake to cool on the counter until it comes to room temp (instead of cooling in the oven + on the counter). Then place in the fridge for 4 hours.
- I've found cheesecakes are creamiest when ROOM TEMP ingredients are used! To ensure your ingredients are room temp (and not just softened), leave them on the counter for 2 hours before baking.
- Cream cheese is one of the few ingredients I ALWAYS buy name brand. Philadelphia (in my opinion) is the best, as it creates the creamiest/thickest results.
- TOPPING IDEAS!: Keto whipped cream, sliced or mashed low carb fruits, chopped low carb nuts, sugar free chocolate syrup, low carb chocolate.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Skipping the crust. If you skip the crust, the nutritional information per slice will be: 472 calories | 7g carbs | 9g protein | 46g fat | 0g fiber | 5g sugar
- Nutritional information is based on 1 slice if you cut this into 8 slices, and includes the nutritional information for my low carb graham cracker crust: