If you've ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It's incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don't need a complicated method to get there. There's no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it's your first time baking cheesecake or something you've struggled with in the past.
Jump to:
- The Keto Cheesecake No One Knows is Keto
- Ingredients for the crust
- Ingredients for keto cheesecake filling
- How to make keto cheesecake without a water bath
- How to tell when cheesecake is done (avoid overbaking)
- Why did my cheesecake crack?
- How to fix a cracked cheesecake
- How to freeze cheesecake
- How to make a nut-free cheesecake crust
- How to make a smaller keto cheesecake
- How to make a crustless cheesecake
- Frequently Asked Questions
- Recipe Card
The Keto Cheesecake No One Knows is Keto
If you're looking for a keto cheesecake that tastes just like the real thing, this is it. It's thick, rich, and creamy with the same texture as a classic cheesecake. Some people even use it as a birthday cake.
The only real difference between a traditional cheesecake and this keto version is the ingredients. I swap the sugar for a low-carb sweetener and use an almond flour crust to keep it gluten free and keto-friendly. The result is a cheesecake that has all the flavor and texture you expect, with only 5 net carbs per slice.
I wanted a low carb cheesecake that was simple to make, super creamy, and didn't require a water bath or any complicated ingredients. This recipe checks all of those boxes.
This recipe is also flexible. You can make a full-size cheesecake or cut the filling in half for a smaller version during the week. If you want more options, you might also like my keto cheesecake fluff, keto mini cheesecake bites, or my no bake keto cheesecake.
Ingredients for the crust
You only need a few simple ingredients to make a rich, creamy keto cheesecake. Each one plays an important role in getting that classic cheesecake texture without the sugar.
This recipe uses easy-to-find, low carb ingredients you may already have in your kitchen. I've also included a few swap options so you can adjust based on what you have or your preferences. If you prefer a crustless cheesecake, I've included instructions for that further down in the post as well.
1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.
¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.
1 teaspoon cinnamon - This gives our crust that graham cracker flavor.
6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.
Ingredients for keto cheesecake filling
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.
2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.
5 large eggs, room temperature - yes, even the eggs need to be room temperature.
8 ounces full fat sour cream, room temperature (227g)
1 tablespoon vanilla extract
How to make keto cheesecake without a water bath
This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.
The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.
Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm). I also give instructions for a smaller cheesecake in the recipe card at the bottom of this post.
Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!
Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
How to tell when cheesecake is done (avoid overbaking)
Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.
Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs
Why did my cheesecake crack?
Cheesecake cracks are very common, and most of the time it comes down to one thing: too much heat or sudden temperature changes.
The main reason a cheesecake cracks is overbaking. When the cheesecake cooks too long, it dries out and the top starts to split as it cools. The center should still have a slight jiggle when you take it out of the oven.
Another common cause is baking at too high of a temperature. Cheesecake needs gentle, even heat. If the oven is too hot, the outside cooks too quickly while the inside is still setting, which leads to cracks.
Cooling too quickly can also cause cracking. Taking the cheesecake straight out of the oven and exposing it to cooler air can make it contract too fast. That sudden change is enough to create cracks on the surface.
The good news is that cracks don't affect the taste at all. Your cheesecake will still be rich, creamy, and delicious. And if you want to cover it up, you can always add whipped cream, berries, or a drizzle of chocolate on top.
How to fix a cracked cheesecake
If your cheesecake cracked, don't worry. It's still perfectly good to eat and just as creamy and delicious.
The easiest way to fix a cracked cheesecake is to cover it. Once it has completely cooled, you can top it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel. This hides the cracks and makes it look even more appealing.
If you want a smoother finish, you can also gently spread a thin layer of whipped cream or frosting over the top to cover the surface.
For small cracks, sometimes you can disguise them by lightly pressing the edges together while the cheesecake is still slightly warm, but this doesn't always work and isn't necessary.
At the end of the day, cracks are just cosmetic. The texture and flavor are still exactly what you want, so don't overthink it.
How to freeze cheesecake
This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
This is a good reference for freezing a whole cheesecake
To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
How to make a nut-free cheesecake crust
If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.
How to make a smaller keto cheesecake
To make a smaller keto cheesecake, you would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs.
During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
How to make a crustless cheesecake
If you want to skip the crust, you can easily turn this into a crustless keto cheesecake. The filling works perfectly on its own and still comes out thick, creamy, and rich.
To make it crustless, simply prepare the cheesecake filling as directed and pour it directly into a greased or parchment-lined springform pan or baking dish. Bake using the same instructions.
Because there's no crust, be sure to let the cheesecake cool completely before removing it from the pan so it holds its shape.
A crustless version is a great option if you want to save time, reduce ingredients, or keep the carbs even lower.
Frequently Asked Questions
This cheesecake has about 5 net carbs per slice, depending on how you cut it and the exact ingredients you use.
Yes. This low carb cheesecake is actually better when made ahead. Let it cool, then refrigerate for at least 4 hours or overnight for the best texture.
No. This recipe is designed to be made without a water bath and still come out creamy and smooth.
A granulated low carb sweetener like erythritol, monk fruit blend, or allulose works best. Allulose will give you the smoothest texture with no graininess.
This usually comes from the sweetener. Some sugar substitutes don't dissolve as well. Using powdered sweetener or allulose can help prevent this.
Yes. While almond flour crust is the most common, you can use a nut-free crust or skip the crust entirely and make it crustless.
The edges should be set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Store your low carb cheesecake covered in the refrigerator for up to 5 days.
Yes. Cheesecake freezes very well. Wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Card
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (click to see my favorite)
- ¼ Cup Powdered Sweetener (click to see my favorite)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (click to see my favorite)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
Method
- Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
- Nut free version: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- Crustless low carb cheesecake: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- Freezing: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
Jamie says
I have made this for my family twice now, they love it! The best treat that does not break our new Keto lifestyle. Thank you for this amazing recipe!
Joy says
This recipe is FABULOUS tasting! However, I have made such a mess of it and I'm gutted. 🙁
I followed the recipe to a T, but it literally does not want to cook all the way through. I have cooked it now for a total of 90 minutes at 325° and it is still super raw in the center. The top and sides are baked but any longer in the oven and that part will be overcooked as it has started turning color. I truly don't know what I could have done wrong here. The flavors of what has cooked is lovely though, but I can't serve this at the dinner party I am hosting as planned.
jenniferbanz says
It should still be jiggly in the middle.
jenniferbanz says
This has been made by me and hundreds others with little to no problems.
Michelle Plaggerman says
Hi Jennifer
Can I mske this chersecake in a 9X13 glass pan?
jenniferbanz says
Yes, but the time would be probably be less
Elvia says
What size spring pan are you using for this recipe? I bought a 7" looks too small for all the ingredients. Could I make these in muffin pan?
jenniferbanz says
I used a 9 inch pan. A muffin pan would work but the cook time would be much less. let me know how it goes!
KellyL says
Will be making this again...and again...and again....get the picture? I can't believe how incredibly delicious this is. We will be serving this to guests and taking this with us when we are asked to bring a dessert.
Deb says
OMG, no wonder my cheesecake was underwhelming—I used only one block (8oz) of cream cheese. The sweetener was overpowering and gritty and grainy in texture. But I’m just wondering how it all will fit in the pan. This small amount filled my 9” pan. Next time I think I’ll double the crust ingredients and make the filling correctly — in a 12” pan. Fingers crossed it’ll be the rich creamy cheesecake everyone’s raving about. Thx
Michelle says
Made cheesecake for the first time! This was really easy and very good!
Pam says
How tall is your spring form? I had enough filling for the the cake, as well as enough to fill 19 cup cake liners
Mimi says
I doubled the crust recipe and made this in a 10 inch springform pan. I think your 9 inch pan is much deeper than my standard one. The amount of filling was perfect. This was honestly the best cheesecake I’ve ever eaten and incredibly easy to make. Next time I will wrap the bottom of my pan in foil, as some of the butter dripped from the pan during baking. It took approximately 55 min to bake in my oven. Thank you so much for sharing this recipe!
Wanda Lennox says
Could this be made in a 9x13 stoneware pan?
jenniferbanz says
That is a good question! I think it could but the bake time would be different. Let me know how it turns out of you try it!
Jill Rusk says
Absolutely fabulous! Everyone loved it
Thank you for sharing
Tina says
Hi,
I'm on my second attempt making this cheesecake. I have followed the instructions exactly both times. On my second attempt, I have now cooked it an additional 25 minutes and the entire cake is still way too giggly. The first cake was giggly as well. I cooked it for 50 minutes and then did the 30 minutes with the oven open slightly. I let it set up after cooking on the counter and then covered it and put it in the refrigerator. The next day when we sliced it, it was okay on top but a pudding consistency about an inch from the top all the way to the bottom. What am I doing wrong? My husband thinks it has something to do with our altitude. I live in Colorado. Any suggestions?
jenniferbanz says
It might be the altitude or the temperature of your oven. You might want to check the temperature of your oven to make sure it is accurate.
Jenn says
I had this exact problem. It never baked properly. The inside was like pudding as well. Very disappointed as it was for Easter dinner with family. And way to sweet.
Julie MArshall says
Hi,
What size pan are you using for this recipe?
jenniferbanz says
It is this one https://www.williams-sonoma.com/products/williams-sonoma-goldtouch-springform-pan/?pkey=s%7Cspringform%7C11
David Vargas says
Looks like your spring pan is 3 1/2 inches deep. Mine is only 3 inches deep. So it makes sense for you to use 48 oz of cream cheese. What I am wondering is if you have left over filling, or does the filling reach the top of the rim? Is there any leftover space in your spring pan? Will the filling overflow if you fill the pan up to the rim?
Kylie says
Why do you have to leave in the fridge for 8 hours before you eat it I don't know if I can wait the long lol
jenniferbanz says
The center is still soft out of the oven so it needs to set up in the fridge. it's worth the wait!
Michael says
I was able to order a two pack (two 12oz packages) of commissioner's Swerve from Amazon for $14.99. Safeway had granulated Serve on sale for $6.99 also.
Tammy says
Absolutely delicious!
Louise says
Thank you for this recipe ! So simple to make & add any flavour to preference . I made it with lemon zest & half lemons juice . No crust, topped with whipped cream & blackberry's. Delicious ...... not heavy or overly sweet . Cheers Jennifer xo
Carrie says
I have a so many friends that are on the Keto Diet. They are going to love this recipe!!! Thank you for sharing.
wilhelmina says
This is a perfect cure for my sweet tooth without derailing my diet!
Wendelyn Friehltaylor says
I made this and it was delicious!! I cut the filling in half because i only had 3 blocks of cream cheese. I never could have fit six 8 ounce cream cheeses in my 9" spring form pan!!! How did everyone else do with this? It still took 50 min to cook. I then cracked the door and shut the oven off per instructions. But then the top cracked:( So i ended up overcooking it. It still tasted delicious but I should have completely removed it from the oven after 50 min.
jenniferbanz says
If the top cracked then it was over cooked. It should not have been cooked for 50 minutes with only using 3 blocks of cream cheese
Rollette Haywood says
I’m modifying mine tonight. I only have 2 blocks of cream cheese but it’s only for me, so also making smaller size without spring form pan. Wish me luck!
Mary Fallon-Shultz says
Can I freeze this?
jenniferbanz says
Yes, I would freeze it after baking
Della says
I haven't made this cheesecake yet but I am going to. Why use eggs in this?
jenniferbanz says
Eggs help the cheesecake set.
Arena says
Can you make the cheesecake without the crust?
Maura says
Is it 7 or 5 carbs per serving, I read both?
jenniferbanz says
It is 5 net carbs
lahel says
since granular swerve = 3g of carbs/ tsp
and there's 48 u.s. tsps in 1 u.s. cup...
2 cups of confectioner swerve =288 grams of carbs.
12 servings of this is ~ 24g of carbs w/o the crust.
am i missing something? how are you getting 5 net carbs per serving?
jenniferbanz says
Swerve is a sugar alcohol and those carbs are deducted
Lisa WIMMENAUER says
I am from Germany-how are the weights in gramms and the Temperature in C?
Dee says
I made a smaller version ( just for my husband and I) it turned out great, creamy and delicious! I cooked it in my insta-pot in 30 minutes using a small springform pan. Will definitely make this again! I really loved the crust too!
Thank you!
Nicole says
You are amazing!!!! I made this for my diabetic husband and he thought I was trying to poison him?? He did not believe this was okay for him to eat! The only sub I made was I used crushed sugar free shortbread cookies to make the crust! Thank you a million times for being cheesecake back into m husbands life!!?
jenniferbanz says
That is so amazing!
Laura says
I made this last weekend for a gourmet dinner party. The rules are only make great food and only drink great wine. Well this cheesecake was a hit even with my chef friend. The guy who never has desserts went back for seconds! Everyone from the picky kids to the diabetic man loved this. Oh and I used more cinnamon and I blended the swerve 50:50 with Stevia and powdered both in a blender before using them. Seriously this was an awesome cheesecake that I will make several times.
jenniferbanz says
That is so amazing! Thank you for sharing that with me!
Nicole says
I made this for my boyfriend’s birthday because were doing keto. This is the best thing I have ever made. Fantastic recipe, great tips. It was heaven.
Karen says
Hi... so it's 6 x 8ozs cream cheese (48ozs total)?? Sorry, just checking as it seems like a lot of cream cheese ? Thank you
jenniferbanz says
That's correct! It is a really thick and rich cheesecake
James says
If you a very sweet and delicious cheesecake, use PureSweet, this sweetener does not have an aftertaste. I could swerve to give my cheesecake an off nite taste to it, did you?
kpfinesse says
Would this recipe be considered gluten-free?
jenniferbanz says
yes
wafa says
Calories: 600 kcal for one piece or for all ,and thank you so much
jenniferbanz says
one piece
Jannette says
hi Jennifer! i was wondering what the difference was between swerve confectioners & swerve granular. i noticed you go back & forth between the two in your dessert recipes. also, can i use swerve granular in this recipe?
jenniferbanz says
Ganular has a more grainy texture and would not work as well in this recipe. I use granular in cakes and cookies and I use the confectioners in frostings and cheesecake.
Michelle says
2 cups of swerve sounds excessive. How sweet does a cheesecake need to be?
jenniferbanz says
Swerve is a one for one substitute with sugar and this recipe calls for a lot of cream cheese. It is not overly sweet.
Cindy Gerson says
So delicious! Thank you. I added a little more vanilla and added orange extract.
jenniferbanz says
so glad you liked it!
Cindy Fernandez says
Is there a way to make this cheesecake no bake? I don't have an oven
jenniferbanz says
No, but there are some no-bake keto cheesecakes out there
kpfinesse says
I made mine in a toaster oven (on the warm/bake setting). Try it if that is a option for you.
It baked evenly to my surprise. Just be sure to check every 15-20mins to make sure it’s not burning.
I don’t have an full size oven either (#stuidoapartmentlife) so I understand where you’re coming from. Hope this helps 🙂
HoneymoonX says
Replace the 5 eggs with 2 1/2-3 unflavored gelatin packets (gelatin contains no carbs or sugar so it won’t add anything but make sure your packages say in the ingredients that there is only gelatin in it)
***All no bake desert recipes will always call for gelatin for setting it cause you can’t consume uncooked eggs***
Janet says
Hi! Can you share the nutritional analysis per serving?
Thank you
jenniferbanz says
The nutrition is in the recipe card under "notes"
Jessica K. says
I see a lot of recipes lately using Swerve. I only have Splenda granulated right now. I might end up purchasing Swerve but until I get around to that... Are there any suggested substitutes for the confectioners swerve that one might find locally? We are pretty much limited to splenda, stevia and equal... and not a lot of variety in those. I'm not even sure I've seen a confectioners type of those products locally. Can I put the granulated splenda in a grinder and make it finer? I want to make this cheesecake! It looks soo good!
jenniferbanz says
You would be fine using the Splenda as it measure 1 for 1 with sugar.
Lindsay says
Any idea of modifications for making this in muffin tins for individual portions??
jenniferbanz says
The recipe would be the same, but the cook time would be much less
Jeri says
GREAT IDEA,Lindsay, I wish J had stated the required bake time for a 6 or 8 muffin tin.In her U tubedisplay, the bake temp was not 325 but 300 perhaps that would work along with a shorter (less that 50 minutes) oven time?
jenniferbanz says
I cannot comment on the time because I have not made the recipe that way.
Jarred says
I put them in 8 oz ramekins and baked for 30 minutes at 325 the y were great! I also used twice as much crust and added crushed walnuts