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
- Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
- ???? Comments
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.
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 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.
Boatner Howell says
I adore your site, thank you. I'd only point out one thing I don't understand and that would be your "Total Time", shouldn't it be 9 hours 10 minutes? I'm including your 8 hours "setting" time... am I wrong?
Janet says
This is the best. Second time I made it and it’s even better this time! Thank you!!
Tracy says
Omg so good! I cut my sugar in half that went into the cheesecake mixture but that’s only because I don’t like things too sweet. Turned out amazing! I did add lemon zest and half the juice but for me a cheesecake has to have that flavor. Great recipe!
Susan says
The best cheesecake recipe !
Elaine says
My family and I love this cheesecake. I’ve made it 4 times. My only problem is that when I cook it, the butter seeps out of the pan and the crust is dry., I’m not sure if it’s my pan or if this happens to anyone else?
Cindy says
It has happened when my pan isn't assembled correctly. In other words the bottom is in up side down. I made this tonight and butter leaked through. I used to place foil on the outside of the base to catch it but forgot. Got a smoky oven. I guess I didn't have it together right again. Forgetful.
Jane Lambert says
An absolutely PERFECT cheesecake! I've made many great cheesecakes in the past, but this one was definitely THE BEST!!!! The texture was perfect and it was a hit with my entire family! It was my husband's birthday cake and he loved it!!!!
Beth says
Wonderful!
Gabriela says
I have made this cheesecake numerous times. It is wonderful!!! Of course I have made various keto cheesecake recipes before but this one is the one I stuck with. It freezes beautifully and that is a big plus because it's a lot of cheesecake and I try not to eat too much at one time :). Thank you Jennifer for all of your amazing recipes
Judy Riley says
Awesome recipe. This is the 4th keto cheesecake recipe I've tried and I will look no further. It's perfect. The only change I made was to substitute crushed pecans for half the almond flour in the crust, they add a nice texture and taste wonderful.
Laura says
This recipe is surprisingly easy and amazingly good! I baked this for my friends on Keto, having never baked with a non-sugar sweetener or almond flour. It turned out so good. They loved it and so did I. I've made it twice now. Thanks for this awesome recipe!
Ana Griffin says
I LOVE this recipe. I made a smaller cheesecake, I used 1/3 (& 1/6 sweetner) recipe for crust and cheesecake and cooked in a greased parchment paper lined pie pan (I baked the crust alone for 10 minutes), let it cool and added the cheesecake batter and cooked per recipe.
Bryan says
I made this cheesecake yesterday and served it to a group of friends this afternoon. They RAVED about it. Only after they’d eaten did I tell them it was sugar free. It’s an awesome recipe.
Donna Rae Crick says
This is the best Keto Cheesecake I’ve ever made. It tastes so good I no longer make 2 kinds. Everyone loves the taste.
Cheryl Owens says
I commented below but wanted to add that like some others who have commented I doubled the crust. I am used to crust up the sides of the springform pan when making New York Style Cheesecake and there was not enough crust for me. It barely covered the bottom so I made more and put it all together. It was still fabulous!!
Tracey says
Thankyou for your comment Cheryl - I thought I had done something really wrong because the crust amount wasn't nearly enough. Doubled the amount and that works perfectly!
Cheryl Owens says
I made this cheesecake and love it. Even my husband likes it and he’s more of a sugar fan. I am doing a lot of Keto cooking and baking now and I have to say my blood sugar is much better for it!! I used Stevia in this one and since I haven’t tried the others, I thought this was pretty darn good for a no sugar recipe. I will do another one later with a different sweetener until I find the one that suites me best Thank you for this recipe. I can only imagine what it would be if made with sugar!! Wow!
Paula Mitchell says
I can't say enough about this recipe!! It is truly THE BEST RECIPE I have ever found. I cant bake for squat but this recipe and ease of directions makes me look like a professional baker. I have now made this recipe 5 times and each time it comes out exactly the same. Thank you Thank you Thank you
brittany bacon says
I have read over the recipe and all the reviews and im super excited to make this!! One question, one of our favorite cheesecakes is vanilla bean, can I add the flavoring without changing anything else in this recipe? Thank you!
ROSE Matthewss says
I have made this four times and I love it. Excellent recipe! Very very very very good! Thank you for sharing!
Laura says
Excellent recipe. I made my 'first' cheesecake today -following this recipe and it was a HIT. (Especially important as I made it for my son's 21st birthday. I needed a keto friendly recipe, and he didn't care.) EVERYONE loved it! Thanks for the great recipe (I feel like chef!)
Teri says
Delicious… I’ve made this 3times. As good as any cheesecake I’ve ever eaten!!
Teri M. says
This cheescake is fabulous! Keto! Diabetic! ...and for everyone else! The flavor is wonderful. The touch of cinnamon to the almond flour crust makes it great. (I like it better than graham cracker.) The texture is creamy with a bit of lightness to it ...though the cake itself is quite heavy. I used my 9" springform and filled it to 1/4" from the top, so a bit left over. I used King Arthur's new alternative baking sweetner (no stevia, so no aftertaste) Once again, the cake is fabulous!
Pam Edmonson says
Hi I am curious if you have ever made this in the instant pot? I have made this twice in the oven and absolutely think it is the best ever. I love your YouTube channel as well!
I would love to try it in the Instant pot.
Marina Georgiev says
Great cheesecake, it's the only recipe I use for about a year.
Meda Branwell says
I’m just starting to make some keto recipes, so was eager to make this cheesecake. In order to have fewer carbs, I didn’t make the crust. I used monk fruit for sweetener & a springform pan with parchment paper lining. Although it tastes delicious, the outer perimeter is gritty like the monk fruit didn’t dissolve. Or, maybe being closer to the edge caused the grittiness. I did let all the cold ingredients sit out at room temp for about five hours. I’d appreciate your thoughts on how to correct this problem so that I can continue to make it. I’d also like to know if Stevia could be a good substitute for monk fruit because two cups of it was $12! Thx so much for your help & delicious recipe.
Sonia says
I used monkfruit too but all I had was granulated and not powdered. I put it in a blender until it was nice and powdered then I blended it into the filling. I didn’t have any issues with grittiness. Hope this helps you with your next bake. So delicious!
Kim says
"Not a chemist"
I love this recipe SO MUCH. This may be my 4th or 5th mix of it.
This time I cut the ingredients in half, didn't use a crust used a big springform pan baked 45 min 325°-
Was perfect!
Added a little HWC and extra freshly squeezed & zested lemon...good EVERY TIME! Keep vlogging! Xo
Kelly says
This is my go to recipe for cheesecake! My family loves it! And I'm the only one doing keto. I can't make enough!!
Joanne says
This took much longer to bake for some reason but the end result was the same. It’s really, really, delicious. Expensive to make but good for sharing with friends.
Samantha says
Excellent! I loved it. Thank you!
RD Ogletree says
This is the first time I've ever baked anything but I've always wanted to try because my grandmother baked for a living. This cheesecake is unbelievably good, I'm looking forward to doing more baking in the near future. Thank you very much for this recipe.
Dorothy Addington says
I'm hoping that I can reduce the receipt to 6 servings and bake in a 7 inch springform pan. I'll let you know how it turns out. Thank you so much for the receipt! I am missing my occasional sweet.
Pam Williams says
Made it this past weekend, been on low carb for a few weeks, and I make desserts for work every week. So for my usual baking I made cookies for work, then made this cheesecake. And IT IS AAAAAAMAZINGLY good, fairly simple to make, I used all the same products as the recipe since I had already purchased them. It is so stinkin good, try it!
Hayley says
Hi Ben,
It’s 6x8oz so 48oz of cream cheese in total. If you’re in Australia and have access to Philadelphia style cream cheese I highly recommend using that.
Ben Bernhardt says
Hi there. In the recipe, for the filling, is says 6 packages 8 ounces of cream cheese.
Now is that 6x8oz packages, or 8oz in total?
Am looking forward to making it here in South Australia.
Ben
Ramya says
I had that misleading problem. I not to long after realized that it’s 6 packages of 8oz. I hope I could be of assistance.
Anna Alvarez says
Does it have to be a spring form pan
jenniferbanz says
It doesn't but you may have trouble getting it out of a non springform pan
alex says
very delicious recipe. love it
MISTY says
OMG!!! It is the best cheesecake ever!!! I wanted to make something sweet for my family plus be able to eat it myself. I've been working real hard on eating healthier and exercising. I did tell the family that it didn't have sugar but did have monk fruit. They were very surprised at how good that it tasted with the after taste of a sweetener. I had also taken it to work and shared it with co-workers and they were just as surprised. This is a KEEPER for sure. It does take a little more time that what I had initially thought but well worth it 🙂 Thank you, Jennifer
Sholmquist says
Turned out great. Everyone loved it. Any chance I could substitute the monkfruit powdered sweetener with regular monkfruit sweetener? Sometimes I have regular sweetener and not the powdered and just seeing if skipping a shopping trip could be possible. Thanks!
Claudia says
Sholmquist, just put the regular sweetener in a blender and you will have powdered sweetener????????
❤️
Jenny B says
I love this recipe. In my opinion the texture won’t be the same if you use a granulated sweetener—it tends not to melt into the ingredients like regular sugar does. So baked goods tend to have a unusual crunchy texture. Go for the powdered sweetener when baking... in my opinion.
Caitlin says
I made it with granulated by mistake and it was still delicious! Occasionally you could get a bite where it was noticeable, but it didn’t bother us.
celia d Spiropoulos says
I made this for Easter, everybody like it. It was creamy and I topped it with strawberry sugar free jello. I made a small package of the jello and only used half the water, it set the strawberries on the top so they didn't move around.
Ana says
Brilliant! I will have to try that (with the sugar free jello)
Ana McCandless says
Unreal. My kids/family are pretty burnt out on all my go-to Keto cookies and sweets that I have made over the years. Followed your recipe to the letter. It's time consuming with many little steps to consider but nonetheless, incredibly worth it. This recipe blows most desserts out of the water, Keto or NOT! Stumbled upon your page on some late night frantic search, full of anxiety, looking for my Easter recipes. I feel like I have struck gold. This will go into our coveted Family recipes notebook (with proper credit of course). Thank you endlessly for sharing.
Eva says
Thank you so much! My non keto family loved this cheesecake