This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”
There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free. Mission accomplished!
I really wanted to make a keto cheesecake that was super thick and creamy, but didn’t have to use a water bath or any weird ingredients.
In my opinion, cheesecake should be pure and decadent with only the essential ingredients…cream cheese, sweetener, eggs, vanilla, and sour cream.
There is no topping, no additional lemon juice…non of that!
KETO CHEESECAKE CRUST
The crust is delicious, but not the most important thing. You could even make this sugar free cheesecake without the crust! The most important thing when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom with parchment paper. The bake time will be the same as if using a crust.
The crust I used is a mixture of almond flour, cinnamon, sweetener, and butter. I pressed it in with a measuring cup.
You could pre-bake your crust if you want, but I find it un-neccesary. Refrigerating it for 20 minutes will suffice.
HOW TO MAKE THE BEST LOW CARB CHEESECAKE
The most important thing you should know when it comes to making 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, as will unwrapping and chopping your cream cheese into smaller pieces.
Some other tips for the best keto cheesecake:
- Use a powdered sweetener for a smooth batter
- Beat the cream cheese at a low to medium speed and add in the sweetener a little at a time
- After the sweetener is incorporated, incorporate the eggs one at a time
- Save the sour cream and vanilla for last and beat them in until they are just incorporated
BAKING THE CHEESECAKE
Now we have made it to the fun part…the baking. This is fun but also tricky because you don’t want to overcook your keto cheesecake.
A crack in a cheesecake means it has overcooked.
I cook my cheesecake in the center of the oven at 325F. I check it after 50 minutes. You want the center of the cheesecake to still be jiggly.
Here is a great video showing how to know if your cheesecake is cooked:
After it is ready, I turn the oven off, crack the door, and leave it to cool in the oven for 30 minutes. Then, remove it from the oven, run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides. Let sit on the counter for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
MY LOW CARB CHEESECAKE HAS A CRACK NOW WHAT?
Now you are free to decorate the top! The cheesecake will still be just as good. I used fresh sliced strawberries and I sprinkled them with granulated sweetener.
HOW TO FREEZE SUGAR FREE 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.
CAN I MAKE THE GLUTEN FREE CRUST NUT FREE?
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.
Into keto treats? Check these out:
No Bake Keto Cheesecake Fluff – All of the flavor of this decadent cheesecake, without all of the trouble!
Keto Pralines – These are buttery little treats filled with pecans. Sprinkle a little salt on top and you are in salty sweet heaven!
Keto Chocolate Mousse – 10 minutes is all you need for this decadent treat…also only 4 ingredients!
Keto Chocolate Chip Cookies – Over 80 5 star reviews can’t be wrong…these really are the best and they only need one bowl!
Keto Chocolate Cake – another easy dessert…this chocolate cake is good for snacking or turning it into a layer cake for a birthday!
Keto Brownies – another one bowl treat…can you tell I love chocolate?
Did you make this Low Carb and Keto Cheesecake Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
The Best Keto Cheesecake
INGREDIENTS
For the crust
- 1 1/2 Cups almond flour (click here to see my favorite on Amazon)
- 1/4 Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
For the filling
- 6 Packages 8 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
EQUIPMENT
INSTRUCTIONS
- Pre-heat oven to 325F. 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 a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
- 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 1/3) 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 and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
JENNIFER'S TIPS
- 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 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.
Erin says
Hi Jennifer,
Great recipe. I’ve made it a few times and it comes out great. However, and this is a big however. Your affiliate link for the pan is not something I would recommend. Nothing to do with you, but people are trusting your recommendation and in all honesty it is a sub par springform pan that I got damaged and was overpriced for the shoddy quality even if it had been in pristine condition.
Great recipe. Used other pans to make.
jenniferbanz says
That is good to know Erin, thank you!
Allison says
Is the nutrition value for the whole cheesecake or per slice??
jenniferbanz says
per slice
Cindy says
How slices do you get out of the cake
jenniferbanz says
this makes 12 servings
Becky says
This is delicious! I love the added cinnamon to the crust. The cheesecake tastes more like the original NY cheesecake than any other keto recipe I’ve tried!
Katherine Ewing says
I made this cheesecake over the weekend & it was wonderful. I didn’t see the revised instructions to use a 10″ spring form pan until after I made it, but it still turned out great. I am not getting the same nutrition numbers as you though, including coming up with a net carb of 5g. Even the fat number is higher. The sugar substitute is coming up with 0 carbs on my carb manager, so it isn’t the xylitol that you mentioned to other inquiries. I used the original bricks of Philadelphia cream cheese, so that has less than 1 gram per serving. I also used full fat Daisy sour cream. What brand did you use? I would like to get specific details because I really really like this recipe, but it seems to good to be true to continue making. Please give us more details!! Thanks!
Amy Kerlin says
OMGsh!! I just recently found this channel as my family and I just started Keto officially on December 1st. This recipe is absolutely amazing! It totally deserves 10 stars!! I really wanted something sweet for the holiday that tasted like the junk we lived on prior to changing our way of eating. The cinnamon in the crust made it even tastier than the graham crust we have always enjoyed. Thank you for this blog, your videos, and this recipe!! This is my new go-to site. 🙂
Tina Starnes says
I was thrilled to make a cheesecake that looks like something served in a restaurant — and it tastes like one too. I added a handful of sugar free chocolate chips to the mix. Delicious!!!
Christelle says
I’m about to try out this recipe and wanted to know if instead of pumpkin, orange can be used? I’ve seen another dessert with orange puree and thought it would be a great addition
jenniferbanz says
I am not sure but let me know if you try it!
Shellie Petty says
Hey Jennifer, this is by far our favorite cheesecake recipe! We’ve been on keto for a year and have made it SEVERAL times! But, we always have a LOT of batter leftover! Can the batter be frozen???
Thanks!
Frank says
I made the cheesecake for Christmas dinner dessert and it did not disappoint! WOW! It’s so easy to make, I know we will make it again in the near future. Thank you for sharing your talents with the rest of the world…awesome job!
jerry says
very good , my first cheesecake ive ever made and it was very good, better than most store bought cheesecake forsure !
Carrie says
Of all the keto cheesecakes I’ve made, this is my favorite recipe. The crust is to die for (buttery AND cinnamon-y) and it’s super easy. I served it at Thanksgiving and even the picky, carb-eating people took extra slices home with them. A few modifications I make: I use a 9″ springform pan with the FULL crust recipe but only HALF the filling recipe. For me this makes the perfect ratio. I also sometimes use Swerve brown sugar blend in the crust for some extra depth of flavor. For the filling, I use Lakanto powdered monkfruit sweetener. Happy baking, y’all!
Erika Gonzales says
When you halved the recipe how many eggs did you use?
Mark says
Outstanding in every way. Cut the swerve by half in the filling and still was plenty sweet. Made it for Thanksgiving and everyone raved about it.
Eloise Marais says
I am wondering how long to bake this mix. If i dont use a crust and bake in small ramekins
jenniferbanz says
I am not exactly sure on the time but I would check them after 20 minutes
Judith Solorzano says
If I want to bake the crust before adding the filling how long do you recommend me to do to for?
jenniferbanz says
I would do 15 minutes or until it starts to brown
Judith Solorzano says
Thank you
Cassie says
This was a huge success with my family. Even my picky eaters liked it. It was also very easy to make. Thank you for sharing this recipe. I look forward to trying more from your site.
Eve says
I’ve made this many times. My favorite keto cheesecake recipe. I love to make this for non keto·ers as well. My coworkers loved this. I added strawberries before and cherries. Just love your recipes. So delicious. I shared this in a keto group and others made your recipe too. Thank you .
Christine says
I use Xylitol. Powdered is really hard to find and expensive so I just make it to powder in my Bullet (spice grinder would work) and I much prefer the taste. Monkfruit etc all have an aftertaste that I cannot get over! PS: Lemon zest is a must 🙂
jenniferbanz says
I did love xylitol until I became allergic! It really does have the best taste.
Tina says
Made this for Thankagiving. Having never made a cheesecake in my life I wasn’t sure what I was getting myself into. First one cracked in half when I picked it up lol. Made another and cooked it 43 minutes and left it in oven 15 with the door cracked, it was perfect. I also used a food processor the second time around because I think I beat the first one too much. Put all ingredients in and put the processor on medium. It was delicious and my social media following watched the first disaster happen although the cracked one tastes great today, they were cheering for me and my cheesecake insanity.
LINDA MEYER says
I made this recipe for my daughter and she absolutely loved it. Thank you so much. How long is it good for and can I freeze it?
Carolina says
It tastes amazing, how long does it last in the fridge? What about if I place it in the freezer?
thank you
jenniferbanz says
Should be fine in the fridge for about a week. Freezing instructions are in the post
Yesenia says
I can’t find the freezing instructions 🙁
jenniferbanz says
Sorry! I thought I had that in the recipe. I will add it now
Cecilia says
If I half the cream cheese filling, how long do I cook it for? There was way too much filling last time I made this. Thank you!
jenniferbanz says
The filling is enough for a 10 inch springform pan like I linked to in the recipe card. If you cut the amount in half, I am not sure on the cooking time but I would check it after 30 minutes.
Becca says
It’s about 45 minutes, if you make this for 2/3rds of the recipe. I don’t own a springform pan, and was ready to bake. My 8″ dark metal pie pan, coated in lard, was perfect.
(Plus, it’s just one person here eating the cheesecake. LOL)
Crust alternative: I can’t eat almonds and many other flours are pricy, so I went with coconut flour (about 1 cup; and upped the liquid and sour cream guesstimates to compensate); also left out the cinnamon in the crust.
So delicious, thank you!!
Helena says
Hands down the BEST low carb cheesecake I have made to date♡♡♡♡♡
And I have tried plenty!
Thank you so much for this recipe!!!
Nicole says
Could you add Lily’s sugar free chocolate chips to this recipe? Would it change the cooking time?
jenniferbanz says
Think you could but I am not sure how the cooking time will change. The internal temp should reach 150F
Assunta says
I made this cheesecake yesterday and we had a slice today. I thought it was fantastic and my fiancee paid me the biggest compliment which “this is the type of desserts I like and they are good for me” he doesn’t like the keto dessert Ive made in the past.
I definitely be making this again and keeping it in my repertoire for daily and special occasion use.
Joseph says
If I use Lankanto Monkfruit Sweetener (2:1 powdered Sugar Substitute), should I use half the amount that you used for this recipe? Its supposed to be 2 times sweeter than swerve and regular powdered sugar.
James Yurky says
That’s my question also just got done making it the batter didn’t taste to sweet , my guess is you use the amount called for.
Darlene says
Made this cheese cake twice and LoVed it! I want to make a pumpkin cheesecake using pumpkin purée. Any recipe for that?
jenniferbanz says
replace the sour cream with pumpkin puree and add some pumpkin pie spice
JoyceK says
Thanks! I was about to ask the same question about making a pumpkin version! BTW; I came here to report that I made this NY style one using Swerve and it came out tasting excellent!! If I had not made this myself, I would not have known it was sugar-free. Excellent Recipe. Next, I am going to make the Pumpkin version!! Your site rocks, Jennifer!!
Michelle Petty says
Just divide the batter in half and use 1/2 the batter on the bottom. Mix pumpkin puree and pumpkin pie spice with the other half, then spoon out on top.
Jamie says
This tastes amazing!! I underbaked it so it’s backIn the oven but…
Question… do you know how many cups of filling this recipe makes? I had too much for my pan so I made crustless minis in a cupcake tin and I’m trying to figure out the new carb count for each one… which I can figure out if I had count total cups but I had already filled the crust and it was too late… 🤦🏻♀️ So I wasn’t sure if you knew
jenniferbanz says
This recipe fills a 10 inch by 3.5 inch springform pan.
Anna M Rembiszewski says
is there a different way to make the crust i am allergic to nuts. i just started the keto diet
jenniferbanz says
You could try sunflower seed flour.
Kerri says
My daughter has a nut allergy. Do you happen to know what you could use in place of the Almond flour in the crust? Coconut flour, if so how much? TIA, can’t wait to make this for Thanksgiving dinner!!
jenniferbanz says
Coconut flour would work but the amount would be a guess. You want it to have the same consistency as the crust I made so you may need to add more butter.
Charlotte Duggan says
Your video says to cook it at 300 degrees but the recipe says 325 degrees. ????
jenniferbanz says
written recipe is correct
Rosetta says
I cooked this twice both times it didn’t come out the same as the recipe !And I follow the recipe exactly ! How long to cook on electric stove? I think I need to raise temp to 350 and cook for another 1/2 hour!!! Unfortunately I had to throw it out because it caved on one side because it wasn’t cooked All the way via following the recipe
jenniferbanz says
I really am not sure. Hundreds of people have made this recipe with no issue.
Judith Solorzano says
I tried this receipe my question is what’s added to the strawberries?
jenniferbanz says
Just a little sweetener on top
Judith Solorzano says
Thank you for replying I have made this cheesecake twice it’s so good!!
Linda says
In a word AWESOME!!! Five stars is not enough. My son was just diagnosed with diabetes this week and I had them over today for his 42nd birthday. He wanted cheesecake so I decided to give this recipe a try. I have been known for years for my delicious cheesecake, so I was a little apprehensive about trying something different. To say it was a hit is an understatement. My husband will not touch anything low cal, low fat low carb…………………HE even liked it. am so pleased with this recipe. I don’t know if I did something wrong, but it made way to much filling for one cheesecake pan. I have some small individual pans so I made four of those and I STILL had filling left.My recipe I usually use calls for you to beat it for 15 minutes, so I did beat it for longer than the recipe says (but only 5 minutes). I don’t know if that made it “fluff” up more or what. Not exactly a problem. Honestly I can’t stress enough how fabulous this was. Thanks, Jennifer!!!
Rosetta says
I just made this recipe the cheesecake still isn’t cooked I did put the pan in bath water!!
Ana says
Can you use Splenda confectioners sweetener instead or monkfruit sweetner? That’s what I have in my pantry. If I half the recipe will it be ok? Seems like a lot of cheesecake for my family. I just started keto last Monday and I really miss eating sweets. Thanks so much! Looking forward to making this.
jenniferbanz says
yes you can use Splenda and it would be the same measurement. I think several people have halved the recipe successfully.
Ivan says
Can I use Lakanto Monkfruit instead of Swerve? Would it be same measure and do you think it will taste as good?
jenniferbanz says
yes! If you are using the powdered Lakanto you will need to use less. Start with half and taste the batter before you add the eggs.
Michele says
It doesn’t say to do a water bath when baking. So do you?
jenniferbanz says
I have never used a water bath
Donna says
I cut it and freeze it so I can eat it whenever I get the need for it … it is awesome
Alicia Arguello says
I made this tonight and my whole family loved it! I halved the recipe and added pecans to the crust.
Lynn says
when you halved it, how long did you bake it?
Barb says
FANTASTIC!! I made this last night. I used all of the crust recipe, 1/2 of the filling recipe and baked it for 35 minutes. Perfection!!
Shannon says
Can I use granulated monkfruit in place of confectioners? Would it be the same amount?
jenniferbanz says
yes, and the same amount
Susan Berger says
If it’s possible to swap out the Swerve for another sweetener ie: regular sugar, what would the measurement be?
jenniferbanz says
Yes, it would be the same measurement
Belen says
How many net carbs per slice!
jenniferbanz says
Carbs-fiber= net carbs
Naeema says
hi! where do we find info on nutrition for this? thank you 🙂
jenniferbanz says
That information is in the recipe card
Kristen says
I only had an 8″ pan so cut the recipe in half and it was amazing! Well, I cut the filling in half, I still made the whole crust because you can’t have too much crust lol. I made this for my family and in-laws and everyone raved about it, saying it was the best cheesecake they’ve ever had. I will definitely make this again!! So so yummy. I also made a Keto raspberry topping to go over it and it was delicious.
Marita says
Does this say 6 packages of 8 ounce cream cheese? Or is it just 8 ounces of cream cheese, sorry i’m a bit confused….
jenniferbanz says
it would be 48 ounces of cream cheese
sheena says
What other type of pan can be used, in place of a springform? What sizes?
jenniferbanz says
and 8X8 baking dish could be used and the cheesecake would be more like bars
Syndi says
This is the best cheesecake I have ever had. My family loves it!
Susan Ruiz says
This is a great tasting cheesecake and I would definitely make it again. However, the first one I followed the recipe exactly with the cooking time and cooling time but it was not done all the way in the middle. I let it warm to room temperature again and put it back in the oven and cooked for another 45 minutes, then started the same cooling regimen. It turned out much better. So my next time I will double the baking time.
Tara E. says
This is delicious! My first one turned our fabulous. Wondering if you can add pumpkin to the recipe, if so what would you recommend?
Wina says
I just made this cheesecake. I don’t yet know what it tastes like as it is sitting in my oven cooling. U did not check on it during the 50 minute cooking time and just opened my oven. I was so disappointed. I think I’d would have been beautiful had I used folded parchment paper as a damn around the edges. I don’t know if I over beat it or what but it rose in the cooking probably somewhere between 2 to 3 inches. Because of that the edges avalanched off an onto the bottom of the oven. I was planning on taking this to a church function tomorrow. I will definitely try it again but I will put a parchment paper damn around the edges next time.
Rebecca Bristol says
My experience was that I had too much filling to fit into my springform pan. I have the correct size. Anyway, I held back about 1 1/2 cups of the filling and put it int he freezer…maybe I’ll make some mini cheesecakes with it—hope it works. I thought it was delicious and had 4 people ask me for the recipe!!
Carol says
Fantastic! Followed the recipe exactly and it couldn’t have been better!
peg says
You guys.
I made this into a PUMPKIN SWIRL cheesecake last night. Oh.My.De.licious.
If you served this to me at the cheesecake factory I would be fooled 100%.
Mindy Graham says
How did you make this into a pumpkin swirl cheesecake?
Jennifer says
If you want to make in cupcake tins what is the cooking time
Desyra says
Can you use Greek yogurt in place of sour cream
Nora says
Help wanting to make this cheesecake but unable to find confectionary swerve. If using granulated is the measurement the same.
IB says
Put your granulated erythritol in the blender for a few seconds and you have swerve. Exact same thing.
Debra Meriwether says
I’m not even a cheese cake lover, but this recipe just made me one. Can’t believe this is KETO. I decorate each piece differently for different family members like different toppings. I put strawberries lightly sweetened with Swerve on mine. Simply delicious. This will be a regular as it satisfies my sweet tooth. Thank you for this great recipe!
Beth Skinner says
This is absolutely the best cheesecake. A labor of love for sure due to the cooling time, but soooooooooo worth it. Using the Swerve made a huge difference – no aftertaste. The crust was good also. It’s a keeper for me!
Kaitlin Luksa says
Love this recipe. Made a version with pecan pie topping for Canadian Thanksgiving!
I’m just curious is the 7g carbs per slice net cards?
Christy says
I am not much of a cook and don’t have a lot of cooking supplies but I am dying to make this!! Can I use a 8×8 pan or a 9×13 pan???
jenniferbanz says
I think an 8×8 pan would work
Linda says
I am making this for the 4th time!!! My family loves it. Thank you for this recipe.
Kimberly D Shotwell says
Can I use silicone for individuals?
Michelle says
This was my first time making a cheesecake! It was amazing taste great and very filling. My family and coworkers couldn’t believe it was Keto! Thinking about using pumpkin allspice next month for thanksgiving in place of cinnamon 😃 I couldn’t get MyFitness app to calculate accurately either because of the cream cheese so I used your calculations manually….Thanks again for providing us with this recipe ❤️
Kiera says
Thank you so much! My family and I loved this. I don’t take time to write reviews, but this was so good I wanted to share with the world! Wish I could post my picture.
John says
I’ve made this recipe in a 9.5in deep dish pie plate a few times and it turns out well. There’s about two cheesecakes worth of batter when using a pie dish so I usually roughly half the recipe. This cheesecake is just right and the egg to cream cheese ratio is perfect. I like to add lemon juice as well. I’m so glad I found this recipe!
Sherry says
I am getting ready to make this cheesecake for the second time in two weeks for a my daughters birthday. It truly is the BEST cheesecake. Everyone in my house loved it, and could not even tell it was Keto. It was great by itself, and I also did a blueberry compote for it one night that was great, too! This dessert is going to be a permanent favorite in our house. Thank you so much!
Janet says
I’ve made this multiple times, both as is and halving the recipe. Every time it’s excellent.
For Thanksgiving, how can I convert into a pumpkin cheesecake?
TIA!
jenniferbanz says
I would replace the sour cream with pumpkin puree and add some pumpkin pie spice
Karen says
Just made this and popped it in the oven. I have way too much filling! Had to put it in another pan…. hoping all turns out ok!!
Avelina says
Made this today and it’s hubby approved! I added mixed berries on top with some swerve confectioner sugar and it was perfect. I can’t wait to make it with sf caramel, lily chocolate, and pecans ! Thanks for the recipe.
Anna says
This recipe is phenomenal. Tastes more like regular cheesecake the second day than the first day. Cant even tell its “Keto” cheesecake cause it just tastes like regular delicious cheesecake. No aftertaste of artificial sweeteners either.
Chris says
Made this cheesecake two days ago and let it sit overnight in the fridge. We had it yesterday and it was absolutely amazing!! Looks great, tastes great and no complaints, even from non-keto people! Most certainly 5 stars and I will be making this again, soon!
For the topping, I did the following:
8 oz of strawberries, cut up
1/4 cup of low carb sugar-free syrup
Mixed together over low heat, refrigerated for an hour, then poured on top of the cheesecake. It’s an extra 18 grams of carbs in total, but divided by 12 slices makes it a little over a 1 gram a slice.
Thank you for posting this!!!
Priscilla says
How can u turn this recipe into a pumpkin cheesecake cake. What will the measurements be? Anyone knows? I see someone asked before. Thanks for reviewing.
jenniferbanz says
You may could replace the sour cream with pumpkin puree but I haven’t tried it!
Helena says
I made it with pumpkin and simply added 1 cup pumpkin and a tsp of pumpkin pie spice. Delicious!
Mark says
I’m very curious regarding how you figure your macros. I used Cronometer (a keto app) and, while all the major measurements were “in the ballpark” (calories, fat grams, etc.) the total count was WAY off – like, by about 49 grams per slice! Can you tell me what method you used to come up with your numbers? The recipe looks great, and I want to try it…IF the macros are accurate.
Thank you!
jenniferbanz says
Cronometer must not have subtracted the erythritol. Erythritol is zero net carbs
Gretchen says
Is the recipe correct when it says six 8 ounce packages of cream cheese?
jenniferbanz says
yes
Brenda says
Can you use a 10” pan?
jenniferbanz says
yes, that will work
Josh says
Thank you for sharing this recipe and your tips! It was proclaimed as one of the best they have ever had, which coming from my Father-in-law is a big deal! I followed the recipe exactly as you said, and threw some fresh sliced strawberries on top. Perfection!!!
Lorene says
Just made this yesterday , I halved the filling so it would fit into my pan, snagged a piece without letting it sit in the frige for 8 hrs. It was so gross I cried. Literately cried. I stuffed it back in the fridg- I was going to give it to the dogs in the morning. Found my skinny teenagers pigging out on it today. Oh mom this is so rich and yummy! Why didn’t tell us you made cheese cake…….well apparently you MUST LET IT SIT ! and WOW!!! Thank you so much for this recipe. I LOVE IT!!!!!!!! I may be able to stick to keto after all
Stephanie says
Can you make these into minis? Or cupcake size?
Bridget says
This might be a silly question but 6 – 8oz packages of cream cheese? So 48 oz of cream cheese total?
jenniferbanz says
Yep!
Peg says
I used 1/2 the filling recipe with the full crust recipe and there was more than enough filling for a whole cheesecake. It’s delicious! If I used the full 6 pkgs cream cheese that would have been way too much and would not have fit into one. I did whip my cream cheese until very fluffy, about 3-4 minutes. Macros for this version per 1/12: 282 cal, 7g protein, 25g fat, 4.5 net carbs (19 total carbs, i used lakanto powdered in the cheesecake and lakanto brown in the crust), i used Philadelphia cream cheese which is 2 g carbs per oz, i used 20 oz.
Pat says
Any suggestion for baking time if using a 7” springform pan? I plan on cutting the recipe in half. Thank you.
jenniferbanz says
The thickness of the cheesecake is what really determines the bake time. If your cheesecake fills the pan, I would check the cheesecake after 30 minutes.
Judith Reed says
Can I use the granular swerve in the crust
jenniferbanz says
yep!
Teresa says
I made it! Baking is NOT my strong. I couldn’t believe my taste buds and EVERYONE I shared it with was obsessed. Thank you for all the tips! Sooo grateful for this recipe. THANK YOU!
Cindy says
At the risk of pushing the envelope, do you have an instant pot version of this cheesecake, to make in the 6 qt size with a 7 inch springform pan?
jenniferbanz says
I sure don’t! I’ll have to work on that
Kaitlin Luksa says
Excellent recipe. I just wanted to tell anyone who it may concern: Half of this recipe makes 24 mini (muffin sized) cheesecakes. I’m assuming the whole recipe would make 48!
Michelle says
How long did you bake them?
Bree says
Since your using swerve, which is mainly sugar alcohol, wouldn’t the carb count be lower? Carbs – fiber – sugar alcohol = net carbs right?
Kelly says
So you just did the crust in each individual muffin cup?
Nicole Peppler says
I made this a week ago and it truly was delicious. Everyone enjoyed it. I like the idea of making a chocolate version but since I am planning on making it with guests, I shouldn’t experiment this time.
Kate says
Jennifer, Instead of confectioners sugar, can I use monk fruit sweetener, on the package it says Keto approved. Do you think it’s ok?
jenniferbanz says
Yes, monk fruit sweetener is a great sugar free sweetener. You may want to pulse it in a food processor to make it more powdered.
Judith Reed says
Can I use swerve granular sugar
Denise says
Is there a crust recipes that is nut free. My daughter loves cheesecake but is allergic to tree nuts.
jenniferbanz says
Could you use sunflower seed flour? Pulse sunflower seeds until they are ground.
Jean says
I have made this and was OVERjoyed I finally found a recipe that tastes SO very close to the real thing or rather with real sugar and Graham cracker crust. Mine rose significantly and I don’t think was quite the consistency it was supposed to have been. If I were to make these into mini servings or even separate into 2 different cheesecakes, do you think they’d freeze well?
Kathy says
I made this cheesecake about a week ago…Oh my goodness!!! It was truly delectable to say the least. I am making one for this weekend. I gave my boyfriends mom a few pieces and she would NOT share any…lol and she wants me to make her one
Gregory G says
Low Glycemic Heaven! Made a rainbow version for fun AND a “volcano” version for a bday (black/chocolate for the ash, red/maple for the lava, purple/vanilla for the plume), plus a lemon & a vanilla. We’re addicted. Been sharing them on my Instagram & Facebook accounts as people ask. Best cheesecake I have had in almost 30 years! Thank youuuuuuuu.
jenniferbanz says
You have to tell me your Instagram! I cannot wait to see them!
Kathy says
I made this last Friday evening…holy mother of troy!!!! This cheesecake was delectable. It turned out prefect. I’ve had a few requests to make it for others.
Thank you for sharing
Rebecca says
Sounds amazing and I just bought the ingredients. I realize now that I bought Granulated Swerve instead of Confectioners Swerve. Any idea if that will work or do I need to go buy the Confectioners Swerve?
jenniferbanz says
It will work but your cheesecake may be a little grainy
Lori says
I had granulated erythritol I put it my ninja blender and it made confectioners sugar. It turned out amazing. The only changes were I baked the crust and I added lemon zest.
Angela says
Hi Jennifer! I made this cheesecake for my husband’s birthday and it was amazing! I made a coffee sauce to put on top (which ended up more like a mousse) for those who wanted it. It was my first baked cheesecake and it came out beautifully!
Milli Denney says
This is for Angela, about the coffee sauce: can you point me to where I can find the recipe for that sauce?
Thank you so much in advance!
Milli.
Lori Lynch says
If I am not a Baker can I still make.. My sister just started Keto and I want to make this for her to let her know she can still have her sweets.. thank you
jenniferbanz says
Yes! I think if you follow all of the steps and tips it will come out perfect.
Kaitlin Luksa says
It’s for a special occasion, no one is suggesting you eat it every day lol! I plan on making this for my birthday. I’ll be “cheating” in terms of calories, but I still want to keep my carbs in check. 🙂 This recipe looks delicious.
Lee-Ann says
Can this be frozen after baking?
jenniferbanz says
Yes! Let it cool completely and then wrap it up in freezer proof wrapping.
Tempestt says
Is that butter salted or unsalted?
jenniferbanz says
I always use salted but that would be a personal preference
Kay says
Hi Jennifer,
Can you please add the amounts of the ingredients in Metric. I would love to make this recipe, but I am not familiar with US measurements. I have tried to seach a good converter on the internet, but couldn’t find a good one
Thank you
jenniferbanz says
It would be 1300 grams of cream cheese. Hope that helps!
Ariana says
Hi Jennifer, just wanted to know how much time does it last in the fridge?
jenniferbanz says
I would say a week
Abby says
Love this recipe. Thanks for posting it. Have been doing Keto for 9m months and this is the first real dessert I have made. Very delicious. I use ground pecans for part of the almond flour and it was yummy too.
Jeff says
600 calories in a slice that is 1/12th of the cake???
Although this is technically keto, it is not dietetic by any means. Even if you are on Keto you must maintain a caloric deficit. Having 600 calories in a slice of this is going to make the difficult for anyone.
jenniferbanz says
This is definitely not something you would eat everyday. It is definitely a treat to eat on occasion that is much better than say, a piece from the Cheesecake Factory, which is 1200 calories.
Valerie says
I have not made this yet, but I am considering it, so I plugged the it into the calorie counter on myfitnesspal.com, and it came out to only 187 calories per serving. I didn’t miss any ingredients, so I’m not sure where the 600 calories came from?
BEC says
Hi what does 6 Packages 8 ounces mean in grams?
Thanks
jenniferbanz says
It would be 1300 grams of cream cheese
Lisa says
Jennifer. I saw your site with the awesome looking keto cheesecake recipe. My question is how do I go about making this recioe into a keylime cheesecake ?
I also want to make keylime cheesecake fat bombs.
I am a newcomer to the keto low carb plan. And I am still learning.
So far since being on keto I have lost 14 pounds.
I started keto to see if it will help me and my family since I have started chemo. So I am feeling alot better…I love good tasty food!
Thank you for your help!
jenniferbanz says
Congrats on your success! I think to make this into a key lime cheesecake, you could use lime zest, or key lime extract. For fat bombs, I would use this recipe https://www.myketokitchen.com/keto-recipes/low-carb-vanilla-cheesecake-fat-bombs/ and add key lime extract.
Lívia Castro says
Hello, Jennifer! I’m from Brazil, and I almost never leave comments on blogs posts, but in this one, I could’nt help not to do! I just want to say that this recipe is AMAZING! I did it for my birthday, and it was perfect, no one could say it’s low carb and no sugar! It is really incredible! I’m beyond gratefull for you to share it! And I am going to try the others recipes, I bet they will help me to keep up on this new lifestyle I embraced! Thank you so much for your kind and generous contribution!!
jenniferbanz says
That makes me so happy!
Crystal says
Hi! By chance can I replace the swerve with monk fruit sweetener? And if so would I use the same amount? Thank you!
jenniferbanz says
Yes and I would use the same amount as long as it is a 1 for 1 replacement for sugar