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.
Christine says
This is the best cheesecake (Keto or not)! Thank you Jennifer!
Catherine Matthews says
For this recipe, how many servings is the cheesecake cut into for the nutrition numbers on the recipe?
jenniferbanz says
This recipe makes 12 servings
Michele says
I wish I could give it 10 stars!! I made this for New Year’s Day to bring to a family dinner. I was nervous. It was fantastic! I let it sit out for a couple hours before slicing. So creamy. Some recipes make a dryer cheesecake but not this recipe. I’m in love!! Thank you so much Jennifer, for this outstanding recipe! ❤️
Dan says
Is it okay to use granulated erythritol instead of a powdered sweetener?
jenniferbanz says
Yes but it may be gritty. You could try making it more powdery in a food processor or high powered blender.
Dan says
Thank you, only one way to find out.
Looking forward to trying this out!
Melinda Watterson Evaul says
I made this for my Birthday celebration with my family. It was a huge hit. Not too sweet, not complicated, and very rich and creamy. I had to use a gluten free and nut free crust, for the family. That was the only change. It was my first cheesecake, but it won't be my last. I'll be keeping some in the freezer!
Amanda says
Hi! So, I’ve made this cheesecake three times now, and it really is the best. My husband and family rave over it! And while this is not at all a complaint, I’m wondering what I’m doing wrong! I have two 10” springform pans as well as a 6” and using the recipe above I can fill all three pans. My husband LOVES that there is leftover filling, but why is it not fitting in one pan as the recipe states? I feel like a dunce! ????
Amanda says
So sorry! Forgot to give it 5 stars in my first comment!
Brittany says
I usually don’t leave reviews but WOW! I never make desserts, cakes, etc because I’m not a big fan of sweets but also baking makes me nervous lol. Exact measurements and all the science that can go wrong. Anywho, my husband has REALLY been wanting lowcarb cheesecake. I read through about 100 recipes and picked yours. A lot of waiting but super simple! I followed your directions exactly as written and it came out PERFECTLY! I sent pictures to everyone I know ???? and tonight they are all coming over to taste it. It’s amazing! Thank you so so much!!!
Daniel Murphy says
can i halve all the ingredients to make a smaller cheesecake for just me and my wife on thanksgiving? and would i have to change the cook time?
Sheila says
Best cheesecake ever, could I put blueberries in it?
Mandy says
I made this for my husbands keto birthday treat as his one and only gift request. It turned out amazing! The whole family said it was the best cheesecake they ever had. I didn't have powdered monk fruit sweetener so I just put the sweetener in the blender and pulsed it till smooth. Added 1.5 cups and it was plenty sweet for us, but we don't like our items to be overly sweet. The crust was crisp.
Thanks!
TC McDonald says
My husband is a diabetic and I'm following a ketogenic diet. I've been successful with my weight loss goals by cutting my carb intake. I love dessert, so I have to find ways to satisfy my cravings, especially for cake. I have a collection of low carb recipes that are my tried and true favorites. I made this cheesecake today and it is definitely being added to my "allstars". It is absolutely delicious. I made it just as written, using powdered monk fruit sweetener. I can't thank you enough for this fabulous recipe. I will definitely make this again and I look forward to trying some of your other recipes!
Linda says
I absolutely love this recipe! I wanted to make small cheesecakes to take to a gathering. Is there a way I can adjust this recipe to accommodate that please?
Shona says
Excellent cheesecake. I did not refrigerate overnight, but leftovers the next day were even better. Lovely solid baked cheesecake. This is now my favourite cheesecake recipe. Thank you!
Dustin says
Love this recipe so much!
So the first time I did it the crust was a bit soggy. So next time I blind-baked the crust for 12-15 min just until the tips of the raised edges started to brown. But I overcooked it because my crust was hot.
3 time perfect. Blind-baked the crust then cooled it for an additional hour and it's so good I can't even believe it. Thank you so much!
Sandy says
I made this cheesecake today and it was out of this world delicious! Turned out perfect and so easy to make. This is now my favorite recipe for cheesecake. I wish I could share a photo. Thank you so much!
Mary says
Thank you for this recipe! What a delight to have something turn out so professional looking and yummy. Wow!
Sandy says
I just made this for the first time. So easy and I can’t wait to taste it!
Julana says
This is my favorite cheesecake recipe! It is so easy, you don’t need a water bath, and it tastes so delicious!!!
Angela Terracina says
Hi… I’m making this today using 3 cream cheeses that are regular fat and 3 that are half. I’m also using low fat sour cream.
How come you don’t bake it in a hot water bath? I’ve never made a cheesecake without out but I’ll trust the directions…thanks!
Elizabeth says
Hi Jennifer, your cheesecake was excellent I am a pastry chef and it really was the best. One problem I had was that the next day when I went to have another piece after it had been refrigerated over night was that it was very gritty.I believe this happens because of thealcohol sugar. When I originally tasted it it had sat out for a while.after being refrigerated.Have you experienced decorating us as well?
Alice says
I loved this recipe and when I took the cheesecake into work, several co-workers wanted the recipe. They could not believe it was keto friendly! Thank you for sharing!!
Gerilyn says
I cannot adequately express how much I love this cheesecake! It's in my digital recipe file as "<3 Cheesecake <3 !!!" - I use the first "<3" to sort the recipe to the top of my list (only 8 desserts share this distinction and none have the trailing "<3!!!"). I've adapted this recipe to make 24 mini crustless cheesecakes because it's better than other recipes I've found.
Kim says
This is absolutely delicious! We used to go buy a low carb cheesecake from The Cheesecake Factory. NEVER AGAIN! This is far superior! Sometimes for a change up I use a Keto butter cookie recipe for the crust. Either way, I will make no other cheesecake again. Thank you for this perfect recipe!
missy says
THIS RECIPE IS ON POINT! FOLLOWED IT TO A T AND IT WAS SUCH A GREAT SATISFACTION TO HAVE A KETO RECIPE NOT REMIND YOU THAT YOUR ON KETO LOL
THANKS SO MUCH!
Teresa says
Agree totally!
Alyson says
I make this cheesecake for my sisters birthday. My mom happens to be on a gluten-free diet so this is perfect.
I use the Monk fruit substitute. It works great!! My family just raves about this cheesecake. I also make a raspberry topping for it.
Thank you!!
Shana says
Made this cheesecake for my father’s birthday. He is on a keto diet for health reasons. I ground up sunflower seed kernels in place of the almond flour as we have nut allergies. I made a raspberry keto compote for the top. He was so very happy and the cheesecake was absolutely delicious! Thank you for this amazing recipe.
Sherry says
Can this be made into individual cheesecakes in a muffin tin? If so what would the cook time and temperature
be? Thank you for the information
jenniferbanz says
I have that recipe here: https://jenniferbanz.com/keto-mini-cheesecake-bites
Janet says
Can you make a smaller Cheese Cake?? There are only 3 of us .
jenniferbanz says
I would recommend my cheesecake bars! https://jenniferbanz.com/keto-cheesecake-bars
Takenya Hunter says
Could allulose be used instead of Swerve? Do you know the ratio?
Nancy says
Looks delicious ????????????
Sara Heilwagen says
I made it this weekend and it was fantastic! I was wondering about making mini versions in cupcake tins for easier transport for gatherings and freezing for pulling out one or two at a time. How long do you think minis would take to bake?
Yolanda James says
Great recipe! I made this cheesecake for Passover, so we haven’t eaten it yet, but I can tell it’s going to be good. We have an almond allergy, so I used half and half of pecan flour and macadamia flour; everything else was as the recipe was written. I’ve been on keto for years, and I’m always looking for good recipes.
Daniel says
Amazing cake how many slices is the nutritional influenza based on?
Susan C. says
This cheesecake is AMAZING!! My youngest has lost over 100 pounds on keto and I wanted to find a great recipe for their 26 birthday that supported keto. We were blown away how good this was. Even my non-cheesecake loving husband devoured this. We just made it again because it is so good. This is and will remain my go to cheesecake recipe!! ❤️ BTW - I followed the recipe exactly to include recommended products.
Margo says
I'm curious if anyone has substituted Greek yogurt for sour cream, and if so how it turned out.
Emily says
This is the third time I’ve made this cheesecake. The first time I didn’t have enough powdered sweetener so I substituted the balance with granular monk fruit sweetener and it was perfect! The second time I tried with the full two cups of powdered sweetener and it was waaaaaay too sweet and I couldn’t eat it. This time I used one cup powdered and approximately 1/2 cup granular. My advice is to go slow with the sweetener and make it to your taste. Also, it seems counter intuitive to take it out of the oven when it’s jiggly but it will settle after taking it out of the oven and set up. If you over cook it, like I did the first time, it will crack which is a sign of being over done.
Jennifer Lynn says
I LOVE LOVE LOVE recipe =) I was wondering if there way a way to incorporate other ingredients such as caramel, chocolate, nut? Basically anything! I'd like to add all 3 if possible. Like a turtle cheesecake? I'm open to anything you suggest! I will still make your keto version, but whatever additional ingredients you suggest, if I can't make it keto that's ok. Thank you for an amazing cheesecake recipe =)
jenniferbanz says
I think something like that would be great drizzled on top
fern says
i made this it was delicious and i froze it like you said. worked perfect..i enjoyed every piece myself over time. i am ready to make another. great recipe.
K says
I have never made a cheesecake before and this turned out perfect! I followed the instructions exactly. My husband and I thought it was delicious and will definitely keep the recipe and make again. IMO, I'm not sure anyone would even know that this cheesecake is keto.
Dana Morger says
Jennifer, my niece really did everything to make this cheese cake, it is the best cheesecake I've ever had in all of my 65 years, I have always loved cheesecake, but, this one is FABULOUS!! Thank you so much for the recipe!!
Susan says
My husband has been on a strict low carb diet for awhile now. He hadn't had any desserts in weeks. I made him this cheesecake for valentine's day and he was so happy. I made it exactly as written and it turned out beautiful and tasty. Thanks so much for posting this recipe!