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    Home » Keto Cakes » Keto Cheesecake

    Published: Jul 5, 2021 · Modified: Aug 27, 2022 by Carolyn

    Keto Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    59.8K shares
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    This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in with gusto!

    Let’s just get this straight right now. Keto cheesecake is possibly as close to heaven as you will get on this earth. Or at least as close to heaven as you will get on a ketogenic diet.

    I really do have a passion for making cheesecake and I am grateful that it’s so easy to make without sugar. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I made. And it was so good, I kept dreaming up all sorts of different flavors. Now I’ve got everything from Keto Strawberry Cheesecake to Mini “Snickers” Cheesecakes.

    So you might say that it’s one of the things that keeps me happily sticking to my healthy diet. As long as I know that there is keto cheesecake in the world, I can handle anything.

    Crustless Keto Cheesecake on a white cake stand with strawberries on top.

    Why you must try this recipe

    This keto cheesecake recipe is made in the New York style. You may well be wondering how that differs from classic cheesecake, and I’ve got one word for you: texture.

    New York cheesecake is more dense and creamy than the regular kind. It’s so smooth and rich, it’s like velvet on your tongue. And it has a very simple flavor profile, without too many additions. Most people top it with a simple berry sauce.

    It often includes sour cream or heavy cream, and sometimes even a little butter to give it a unique velvety texture.

    The end result is so rich and delicious, it doesn’t even need a crust! That keeps it simple and even lower in carbs. So you can eat more of it!

    A slice of keto cheesecake on a white plate, with strawberry sauce and whipped cream on top.

    Reader Testimonials

    “I’ve been making this cheesecake for over a year now and it comes out great every time. Thanks for such a great and easy recipe. It’s so nice to have a treat and not feel guilty about it.” — Annette

    “This is absolutely THE BEST cheesecake I have ever made or tasted. Nothing else nowadays comes close to these macros while being *more* delicious than the sugar-laden cheesecakes out there. My non keto inlaws loved it and didn’t know it was sugar free.” — Angela

    Ingredients you need

    Top down image of the ingredients required for making keto cheesecake.
    • Full fat cream cheese: Read the labels and avoid brands with lots of fillers, which can raise the carb count. Good organic cream cheese such as Organic Valley has only 1g carbs per serving (1 oz), and the USDA listing for cream cheese indicates that it has 1.2g carbs per ounce.
    • Butter: This recipe uses unsalted butter.
    • Powdered sweetener: I highly recommend using Swerve Confectioners for this cheesecake. I made this for a friend recently using an allulose based sweetener, and it took almost 24 hours to set properly in the fridge. So be mindful that any changes to the original recipe may affect the outcome.
    • Sour cream: The addition of sour cream gives the filling a rich, velvety texture.
    • Lemon zest: The lemon zest adds flavor but it’s not required for texture. Feel free to leave it out, or add lime zest or orange zest instead.
    • Vanilla extract: Feel free to play with the flavors and use other extracts, such as almond.
    • Eggs: Always use large eggs, and make sure they are room temperature.

    Step-by-step directions

    A collage of 6 images showing how to make Keto Cheesecake.

    1. Generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.

    2. In a large bowl, beat the cream cheese and butter for 1 to 2 minutes, until completely smooth. Then beat in the powdered sweetener until well combined.

    3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth. Scrape down the beaters and the sides of the bowl as needed.

    4. Beat in the eggs, one at a time, until just barely combined. Pour the batter in the prepared baking pan and smooth the top. Tap the pan gently on the counter a few times to help release any air bubbles.

    4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

    5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the oven, then carefully remove the springform pan from the water bath. Let cool to room temperature.

    6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving. 

    A slice of keto cheesecake on a white plate, over a red napkin.

    Expert tips

    Bain marie: Using a water bath, or a bain marie, creates a gentle heat the cooks the cheesecake slowly. This is a vital part of creating a rich, creamy texture. Make sure you wrap the pan tightly in foil so that water doesn’t leak in during cooking.

    Room temperature ingredients are a must! If you add cold liquids or eggs to the cream cheese, it will clump badly. And once it becomes lumpy, it’s hard to rescue and smooth it out again.

    Add the eggs last: This is one of the best pieces of advice I can give for making ANY cheesecake, keto or not. It helps you avoid over-beating the cheesecake mixture, which can cause cracking.

    Don’t over-beat: Overly vigorous mixing whips air into cheesecake batter, causing it to rise and puff up, and then fall and crack as it cools. Beat each egg in until just combined and stop right there.

    Jiggle it, just a little bit. You know your cheesecake is done when it’s mostly set but the center still jiggles slightly when you shake the pan.

    Want to add a crust? If you really want a crust for your keto cheesecake, you can use the shortbread crust from Keto Lemon Cheesecake Bars. Press it into the pan, and pre-bake as directed in that recipe.

    Close up of keto cheesecake with strawberry sauce, with a forkful taken out of it.

    Frequently Asked Questions

    Is it OK to eat cheesecake on keto?

    Most cheesecake recipes have a high sugar content and shouldn’t be consumed on a keto diet. However, with a few minor changes, you can make cheesecake that is very low in carbs. And as it has a high fat content, it’s an ideal keto dessert.

    How many carbs are in keto cheesecake?

    This keto cheesecake recipe has only 2.9g total carbs per serving. This does not include the easy berry sauce or any other toppings or additions.

    Can I freeze keto cheesecake?

    Absolutely! This cake freezes like a dream. You can freeze the entire cake or cut it into individual slices and freeze those. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.

    My keto cheesecake cracked, what did I do wrong?

    There are a number of possibilities. It could be that you over-beat the mixture, so be careful there. It may also be that you didn’t cool it properly before chilling. Once it cools to room temperature, run a sharp knife just around the inside of the pan to loosen it before you release the pan sides. Otherwise the sides will pull the cheesecake apart and cause cracks.

    A fork digging into a slice of keto cheesecake with sugar free praline sauce on top.

    Serving Suggestions

    This wonderful keto cheesecake is a blank slate. You can eat it simply as it is or you can add some delicious toppings. I’ve included a simple sugar-free berry sauce in the recipe notes. But you might also like these other delicious ideas:

    • Sugar Free Chocolate Syrup
    • Keto Pecan Praline Sauce
    • Homemade Sugar Free Nutella
    • Keto Caramel Sauce
    • Fresh berries

    Keto Cheesecake Recipe

    This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in and still manage your macros.
    4.92 from 144 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto cheesecake, keto cheesecake recipe
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Chill Time: 4 hours hours
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 12 servings
    Calories: 287kcal

    Ingredients

    • 24 ounces cream cheese softened
    • 5 tablespoon unsalted butter softened
    • 1 cup powdered Swerve Sweetener
    • ¾ cup sour cream room temperature
    • 2 teaspoon grated lemon zest
    • 1 ½ teaspoon vanilla extract
    • 3 large eggs room temperature
    US Customary – Metric

    Instructions

    • Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
    • In a large bowl, beat the cream cheese and butter for 1 to 2 minutes, until completely smooth. Then beat in the sweetener until well combined.
    • Add the sour cream, lemon zest, and vanilla extract and beat until smooth. Scrape down the beaters and the sides of the bowl as needed.
    • Add the eggs, once at a time, beating each until just barely combined. Pour into the prepared springform pan and smooth the top.
    • Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
    • Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
    • Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving. 

    Video

    Notes

    Easy Keto Berry Sauce: Combine 1 cup berries of choice and ¼ cup water in a medium saucepan. Bring to a simmer for 5 minutes, until berries are soft enough to mash. Stir in ¼ cup powdered sweetener. Let cool to room temperature before pouring over the cake. 
    Storage Information: Store keto cheesecake in the fridge, tightly wrapped up, for up to 5 days. You can also freeze it for several months. 
     
     
    Nutrition Facts
    Keto Cheesecake Recipe
    Amount Per Serving (1 slice)
    Calories 287 Calories from Fat 222
    % Daily Value*
    Fat 24.7g38%
    Carbohydrates 2.9g1%
    Protein 5.3g11%
    * Percent Daily Values are based on a 2000 calorie diet.
    59.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. Jasmine says

      August 21, 2021 at 8:32 am

      5 stars
      Can I make this dairy free I can not eat dairy

      Reply
      • Carolyn says

        August 21, 2021 at 11:40 am

        No, this is a dairy cheesecake.

        Reply
      • Lorry Norton says

        October 22, 2021 at 12:23 pm

        There are vegan cheesecakes that use raw cashews. I’ve never made one but they look great. You should be about to find a recipe on Pinterest. That’s where I saw it.

        Reply
        • Carolyn says

          October 22, 2021 at 1:59 pm

          Sadly, cashews aren’t low carb so not for me! 🙂

          Reply
    2. Renee Nevitt says

      August 15, 2021 at 3:25 am

      I do not own a springform pan but really want to make this! Is there anything else I can use?

      Reply
      • Carolyn says

        August 15, 2021 at 8:12 am

        Not really sure what to say. Since it’s crustless, it won’t come out of any other pan very nicely.

        Reply
    3. Natasha says

      August 10, 2021 at 6:58 pm

      5 stars
      This is a fantastic and guilt-free recipe! My family can’t get enough of this cheesecake, I may have to do it again this week!

      Reply
    4. Melissa says

      August 10, 2021 at 3:45 pm

      5 stars
      Cheesecake is my favorite – Thanks for a great Keto Recipe!

      Reply
    5. Beth says

      August 10, 2021 at 2:58 pm

      5 stars
      My daughter and I just love cheesecake, so excited to make this recipe! This looks amazing and absolutely delicious. Definitely going to be a huge hit here!

      Reply
      • Frankie says

        September 14, 2021 at 12:44 pm

        5 stars
        Best cheesecake there is and I’ve tried them all I make one week

        Reply
    6. Deirdre Kamber Todd says

      July 22, 2021 at 3:31 pm

      5 stars
      Amazing! I add a little keto coffee creamer to the mix, and voila, it’s coffee flavored. The best cheesecake recipe, period.

      Reply
    7. Chris McMahon says

      July 19, 2021 at 12:27 pm

      5 stars
      this cheesecake recipe is THE BEST!
      I wanted a smaller version, so I cut the list of ingredients in half and used a 6 inch pan. Turned out awesome!
      My question: could this be made in the Instant Pot, going for maybe 25 min or so? I have made similar cheesecakes using that method and had good success. Just wanted your opinion.
      Thanks!

      Reply
      • Carolyn says

        July 19, 2021 at 4:22 pm

        Use my search box for instant pot cheesecake, you will see I’ve done several and that will give you the right amount of ingredients.

        Reply
      • Cat says

        January 29, 2023 at 10:17 pm

        Chris, could you please tell me how long did you bake it using a 6″ round pan? Thank you.

        Reply
    8. Christina Dobbins says

      July 17, 2021 at 5:52 pm

      I used all measurements for this cheese cake and am using the lemon bar crust recipe in an 8 inch pan. How long do I cook that for? For the remaining ingredients left in the bowl, I will be trying the crustless in a different pan. Since its less filling, how long do I cook that for?

      Reply
      • Carolyn says

        July 18, 2021 at 8:09 am

        Cook the crust the same way as you would for the bars. As for the other pans, I have no idea since you’ve given me no information to go on – I don’t know how much leftover batter you will have, or the size of the different pan. You will simply have to experiment and keep an eye on them.

        Reply
    9. Jean says

      July 06, 2021 at 12:42 pm

      5 stars
      Love all your recipes!! Tyvm

      Reply
    10. Angela says

      July 06, 2021 at 12:00 pm

      5 stars
      This is absolutely THE BEST cheesecake I have ever made or tasted. Nothing else nowadays comes close to these macros while being *more* delicious than the sugar-laden cheesecakes out there. My non keto inlaws loved it and didn’t know it was sugar free.

      When I was a kid, my mom made a cheesecake with strawberry jello on top, and I always considered that to be the one that “set the bar”. Well, you’ve matched it in taste but surpassed it by making it keto. It’s my hubby’s fave dessert, my daughter & son-in-law rave about it, and my BFF called it “the perfect cheesecake”. I couldn’t agree more. Thank you so so much for bringing back fond memories and providing new ones for me and my family!

      Reply
    11. Fay says

      July 06, 2021 at 11:58 am

      Do you prefer erythritol or allulose?

      Reply
      • Carolyn says

        July 06, 2021 at 12:39 pm

        Did you read the FAQ section where I talk about using allulose and the cheesecake took over 24 hours to set? I think Swerve is the best for this recipe.

        Reply
    12. Deonn Gae Wiese says

      July 06, 2021 at 9:10 am

      Can you cut the cream cheese down? To say like 16 oz?

      Reply
      • Carolyn says

        July 06, 2021 at 9:30 am

        Are you trying to make a smaller cheesecake? If you only cut back on the cream cheese, you’re going to have a mess on your hands. All ingredients need to be scaled accordingly.

        Reply
    13. Kay says

      May 16, 2021 at 1:02 pm

      5 stars
      So, finally made this yesterday, and let it in the fridge until today to try it. It has THEE PERFECT cheesecake consistency density. I am thrilled that I made this. Next time I will leave out the zest, as I prefer a more vanilla flavor than a lemon one, but that is just a personal preference thing.

      Thanks for this recipe, Carolyn. It’s a keeper for sure!!

      Reply
      • brian says

        January 30, 2022 at 4:35 pm

        How did it come out without the lemon zest???

        Reply
    14. Kay M. says

      May 15, 2021 at 2:37 pm

      I have been known amongst my family for my traditional NY style cheesecakes for decades. I just made this recipe of yours for the first time, and it’s in the oven as I type this. I must say that the batter tastes almost exactly the same as the traditional cheesecake I always make for my family.

      I am in LOVE with the shortbread crust in your recipe for lemon cheesecake bars, so I made that crust for the bottom of this cheesecake. I can’t wait to eat this tomorrow. Like always, cheesecake requires overnight chilling in the fridge in order for the flavors to bloom. I’m really looking forward to this.

      Reply
      • Carolyn says

        May 15, 2021 at 3:34 pm

        Enjoy, hope it tastes as good as you hope it does! 🙂

        Reply
    15. Alison says

      May 14, 2021 at 7:56 am

      I’m so excited to try this! Would it be possible to make the topping with frozen fruit?

      Reply
      • Carolyn says

        May 14, 2021 at 1:51 pm

        Absolutely!

        Reply
    16. Kay says

      May 04, 2021 at 4:19 pm

      Gonna try this tonight, but think I’ll add that perfect shortbread crust recipe of yours (from the lemon cheesecake bars) as the crust. I have made traditional cheesecake for decades, and am missing it.

      Reply
    17. Gwyneth says

      April 08, 2021 at 5:08 am

      5 stars
      So delicious! Thank you much for sharing!

      Reply
    18. Donna says

      February 22, 2021 at 1:32 pm

      5 stars
      I made this cheesecake yesterday for my daughter’s birthday celebration. She requested it instead of our usual birthday cake because she is trying to eat less sugar. I must say that it came out perfect and delicious! I used a 9” springform pan and baked it 80 minutes. I topped it with fresh blackberry sauce and fresh whole blackberries. It was rich and creamy and everyone loved it!
      Donna

      Reply
      • Carolyn says

        February 23, 2021 at 8:38 am

        Happy Birthday to your daughter!

        Reply
    19. Barbara Hanselman says

      February 16, 2021 at 7:30 pm

      5 stars
      An absolutely delicious New York style cheesecake with some of the best “making” directions I have ever encountered. I had to bake both of the ones I made for the 90 minutes and they both came out picture perfect looking when sliced and plated. I served them with a choice of Maine blueberries and Keto brownies, so most people had to have 2 pieces!!!

      Reply
      • Carolyn says

        February 16, 2021 at 9:34 pm

        So good to hear!

        Reply
    20. Jackie says

      February 15, 2021 at 10:53 am

      Hi can you freeze the cheese cake in individual pieces.

      Reply
      • Carolyn says

        February 15, 2021 at 11:04 am

        I can’t see why not!

        Reply
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