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.
Keen Young says
Would this work for individual cheesecakes made in a muffin pan?
Julia says
Wowow i have been using this recipie for years and just getting around to leaving a review. I am a cheesecake obsesser and this has saved me from grabbing a sugar processed one! With the holidays coming up, I tried suplementing maple sugar and it was MARVELOUS. Highly recommend it with powdered maple sugar!!!!!
Michelle Martinov says
Both your cheesecake and flourless chocolate torte cake recipes sound amazing and I can’t wait to try them! I’m especially happy that the cheesecake recipe has no water bath required as that’s the biggest challenge! I’ve no doubt both recipes are going to be great!
sandra villanueva says
I have made this delicious cheese cake several times and everybody loves it.
i always have trouble with the crust sticking to the bottom of the pan. Can you please suggest what am i doing wrong.
Sarah says
I love this recipe! I am not a great baker nor cook, but I have made this several times and it always comes out great. It is an impressive cheesecake! This time, I used Allulose instead of Swerve and I loved it even more. Thanks for your recipes, Jennifer!
Rachel says
This is ah-mazing! No one believed it was sugar free OR keto! Best cheesecake I have ever made or had! Always making it! Thank you for the recipe!
Bobbie Futrell says
I made this cheesecake. It doesn’t have much flavor. Tastes like something is missing. It is very crumbly. It falls apart when I cut into it. What did I do wrong? Followed the recipe. Baked it for 55 minutes, let stand in the oven with the door cracked for 30 minutes, cooled on the counter .
Sandra says
I was concerned when I filled the pan and it was so full but it cooked beautifully. I love the creaminess and the taste of this cheesecake. Definitely a keeper.
Tonya says
I’ve made this cheesecake about 10 times. The only time it didn’t work was when I inadvertently used granulated sweetener. It is by far the best no sugar cheesecake I’ve ever tasted.
jp mauri says
Thank you for this wonderful recipe, loves it. Do you know the carb totals without the crust. As a diabetic I avoid any unnecessary carbs so I made it crust less. Delicious, thanks.
Leslie says
My family absolutely loved this cheesecake. They said that I am now in charge of bringing it to all family gatherings. Even the guests that weren’t eating keto or gluten free loved it! Thanks for a perfect recipe.
Kelly says
This was delicious and easy to make. I did half the recipe and cut the time from 50 minutes to 30 minutes and it came out perfect and no cracks. Thanks so much for the easy change to a better lifestyle with recipes like this for a sweet tooth.
Bonnie Wheeler says
I’ve been making this the last three years and absolutely love it. My family requests it all the time.
Tom says
I have made this cheesecake several times. People rave about it.
Peggy says
I am sensitive to erythritol. Can I just use a teaspoon of pure Stevia powder?
Jennifer Banz says
Yes, that will work
Kelly Husrman says
Made this for my daughter’s 23rd birthday. It came out beautifully, just following your easy directions! I melted keto chocolate chips and drizzled chocolate all over the cheesecake, then put fresh strawberries on it. Couldn’t tell it was any different from a regular cheesecake. Family loved it, and it is a keeper. Thank you, Jennifer Banz!
Dee says
Can I use a rectangle dish for this?
Jennifer Banz says
That will work it will just be more effort to get the slices out of the pan.
Holly Cottrell says
How to make this a lemon flavored cheesecake?
Jennifer Banz says
I would stir the zest of 1 lemon and 1/3 cup lemon juice into the batter.
Gina Brosell says
Best cheesecake recipe period. Was there berry swirl addition that would work with this recipe?
Susie says
Woweee!!! First baked cheesecake I’d ever made and it was amazing! The texture was light and the base really tasty. I added a keto raspberry sauce on top which was yummy also.
I reduced the recipe by 3/4 and used a 19cm (7.5”) springform pan and had too much filling, I will half the recipe next time.
I’m trying to limit my portions with something so wickedly tempting so ended up putting small slices into ziplock bags and freezing them, they defrost perfectly.
Thanks Jennifer, my sweet tooth and I are just loving your recipes! x
Nicole says
Really good cheesecake! Mine was a little sweet and slightly gritty, but I realized I used granulated sweetener instead of powdered. My mistake! Overall had that classic cheesecake texture and taste. Will make again, with the correct sweetener next time!!
Ruth Slagowski says
If you don’t have powdered sweetener, you can make your own by grinding the granulated sweetener in a coffee grinder or high speed blender like a ninja or a vitamix. I stopped buying the powdered form and now make my own..works with regular sugar also…..
Susan says
hi Jennifer,
Please help. I made this over the weekend. I only had 9" pan, so left some out. We went to eat it last night and the inside wasn't completely firm. I didn't wait complete 2 hours for room temp, is all I can figure. Is there anyway to salvage? It tastes good, just consistency is off.
Thank you!!!
Jennifer Banz says
Did you refrigerate it for at least overnight? if the inside isn't completely firm, refrigerating should firm it up.
Robert says
Hey Jennifer, just wondering I've made all your cheesecakes and love them. I just got through making your regular cheesecake again I haven't made it in sometime and it seemed like it was more this time filled my springform all the way to the top of puffed up a couple inches over the top while cooking and didn't seem to be done enough at the end of the cooking cycle. I was wondering why maybe I did something wrong and why it puffed up like this
Anna says
Amazing, thanks so much for sharing. I followed your recipe and cut nearly in half- used four packs of 8oz cream cheese and 3 eggs- everything else just as you said- it’s incredible.
Made it slowly in the evening and refrigerated overnight.
Whoever claimed the recipe was “warm” gave themselves away- you give clear instructions on using room temp ingredients and then cooling for at least 8 hours. I’m so happy! Thank you! ♥️????????
Alicia says
Did you half the sour cream also?
Amy says
Hi Jennifer!
Thanks for the great recipe, I'm 35 weeks pregnant with gestational diabetes and have been craving cheese cake. I came across your recipe and made it. It tastes just like regular cheese cake and the best part it didn't put my sugars up.
karen says
I have made this many times and keto and non-keto friends love this , I love all the recipes you give us thank you so much for all you do
Delia U says
I made this cheesecake it came out nice, however I used Stevia for sweetener. I made a small one so i followed the recipe it says to put 1 cup of powdered sweetener. When I tasted it, it has that after taste. Did I use the wrong amount. I read somewhere i was supposed to use 1 Tablespoon for every regular cup of sugar
Anita says
I miss a good cheesecake, and saw your video. This is nice and big too. I made this for my son’s 25th birthday dinner. He’s not keto and LOVED it. Thank you Jennifer for helping this mother knock it out the park!
Karlene Petrucci says
This is the best cheesecake recipe! We use metric measurements in Canada, I ended up using 6 pkgs cream cheese and 6 eggs but left all other ingredients the same. The taste is great, not too sweet. My guests were impressed and many agreed they had never had a New York style cheese cake that good and thought it came from a bakery. Then I told them it was low carb ???? This recipe is definitely a keeper and my new go to for special occasions. I’m excited to try more of your recipes!
Valerie S Allen says
If I make a smaller cheesecake, how do I split 5 eggs equally?
Monique says
I made half the recipe and it came out perfectly no cracks, just perfection! Topped with a mix of blueberry, raspberry, strawberry sauce. Thank you for the amazing recipe!!
Dusty says
How many eggs for half recipe? 5 doesn’t divide evenly
jenniferbanz says
I would use 3
Kevin Hangman says
Followed directions exactly, but cheesecake looked like a soufflé! Puffed up over the top of the pan. Then it cracked all over and collapsed. Still tasted very good. Oven temp too high?
Bridgitte says
Did you by chance use a 9" springform (the most common size) instead of 10"? I only have a 9" and I have to leave out at least 1 cup of batter to make sure pan isn't overfilled.
S Tal says
I have made this recipe a few times; using pie tins cupcake tins and a smaller springform pan. I found that if using a smaller springform pan it’s best to use a water bath and make the pan waterproof by wrapping it with parchment. Extend bake time by 20 minutes or so. Comes out tall and delicious.
Cathie says
This is a wonderful recipe! I topped it with keto raspberry sauce- wonderful !!!very easy to get together too
Franchesca Nellenback says
I haven't tried this yet but it looks delicious! I use the fat daddio pans too and they usually recommend 25 degrees less with a little longer cook time. Did you already factor that in for the cook time? If not, should I drop it 25 degrees and increase the time? If so, how much longer? Please and thank you!
Brittany V. says
I made this cheese cake for my husbands birthday, and he LOVED it!!! I’ve made other keto cheese cakes for him in the past and this has been his favorite. Thank you for a wonderful recipe!!
Angie says
This recipe was absolutely fantastic!! I was definitely skeptical seeing how much cream cheese was called for the recipe, but the cheesecake turn out absolutely fantastic! I ended up baking about 10mins longer than the recipe called for, but it's possible my oven may be running a little on the cool side. Made this per my sister's request for her bday since she's on keto and the rest of my family (who doesn't do keto) also all raved about it! Excellent recipe - 5 out of 5 stars!
Christina says
I made this for the first time 2 days ago. No one could tell it was a Keto cheesecake. I used granulated munk fruit and powdered it with our coffee grinder. My in-laws, husdand, and my kids love it. This was also the first time I let all the ingredients become room temp before making it lol.
Amanda says
This recipe was horrible. My birthday is RUINED. We worked so hard and ended up with a warm sad tasteless cheesecake full of regret and tears. Here’s to 29.
jenniferbanz says
The recipe was horrible for you, but I guess everyone else did something different than the actual recipe to make it perfectly? Or could it be YOU made the recipe wrong? I wouldn't be so bitchy about it but your comment is quite ridiculous.
Paul says
What loser would write that review? Wow. Personally I love the recipe. Making it again tonight, which is why I’m here confirming the measurements. The only reason I am writing this review is to tell you how much I enjoyed your response. You and your cake have I brought smiles to my face. Thx
Karen Felder says
AFTER 2 YEARS,, IM STILL IN AWE WITH THIS WONDERFUL CHEESECAKE!!
Debbie C says
Have made this recipe as is many times and it always comes out perfect. This cheesecake is the closest to the famous NYC deli cheesecakes I’ve ever had. It’s very dense and creamy at the same time.
JoAnn says
Jennifer, the written recipe states that the oven should be at 325, for one hour, but in the video you mention the oven should be at 300. Would you please verify?
This looks amazing, and I can’t wait to try it.
Thank you!
jenniferbanz says
Sorry for the confusion. The written recipe is correct.