I’m not sure there is much more you can ask for from a dessert than this decadent and delicious low carb 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 — prefer no bake desserts? Check out my cheesecake fat bombs!
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 low carb 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:
Low carb 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 low carb 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 this low carb pumpkin cheesecake or the strawberry cheesecake fat bombs.
- Add low carb 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.
Low Carb 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 the graham cracker crust 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 the cream cheese and erythritol together until the combo becomes creamy (lump-free!). This should take about 2 minutes on medium-high speed.
- Add the sour cream, vanilla and lemon juice until fully combined.
- With the mixer on, add eggs 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.
Did this low carb cheesecake blow your mind? There are endless possibilities for low carb cake recipes, and I’ve included some more right here!
- Low Carb Cupcakes. Perfectly portioned bites of joy!
- Low Carb Birthday Cake. Or any holiday for that matter…
- Low Carb Carrot Cake. My absolute favorite cake recipe!
- Low Carb Cream Cheese Frosting. Put this one on EVERYTHING!
- Low Carb Coffee Cake. The cake that’s socially acceptable to eat for breakfast.
I know it takes a few steps, but I promise that this low carb cheesecake is worth every moment! Comment below with your favorite topping or mix in for this incredible, luscious dessert!