If you've ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It's incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don't need a complicated method to get there. There's no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it's your first time baking cheesecake or something you've struggled with in the past.
Jump to:
- The Keto Cheesecake No One Knows is Keto
- Ingredients for the crust
- Ingredients for keto cheesecake filling
- How to make keto cheesecake without a water bath
- How to tell when cheesecake is done (avoid overbaking)
- Why did my cheesecake crack?
- How to fix a cracked cheesecake
- How to freeze cheesecake
- How to make a nut-free cheesecake crust
- How to make a smaller keto cheesecake
- How to make a crustless cheesecake
- Frequently Asked Questions
- Recipe Card
The Keto Cheesecake No One Knows is Keto
If you're looking for a keto cheesecake that tastes just like the real thing, this is it. It's thick, rich, and creamy with the same texture as a classic cheesecake. Some people even use it as a birthday cake.
The only real difference between a traditional cheesecake and this keto version is the ingredients. I swap the sugar for a low-carb sweetener and use an almond flour crust to keep it gluten free and keto-friendly. The result is a cheesecake that has all the flavor and texture you expect, with only 5 net carbs per slice.
I wanted a low carb cheesecake that was simple to make, super creamy, and didn't require a water bath or any complicated ingredients. This recipe checks all of those boxes.
This recipe is also flexible. You can make a full-size cheesecake or cut the filling in half for a smaller version during the week. If you want more options, you might also like my keto cheesecake fluff, keto mini cheesecake bites, or my no bake keto cheesecake.
Ingredients for the crust
You only need a few simple ingredients to make a rich, creamy keto cheesecake. Each one plays an important role in getting that classic cheesecake texture without the sugar.
This recipe uses easy-to-find, low carb ingredients you may already have in your kitchen. I've also included a few swap options so you can adjust based on what you have or your preferences. If you prefer a crustless cheesecake, I've included instructions for that further down in the post as well.
1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.
¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.
1 teaspoon cinnamon - This gives our crust that graham cracker flavor.
6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.
Ingredients for keto cheesecake filling
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.
2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.
5 large eggs, room temperature - yes, even the eggs need to be room temperature.
8 ounces full fat sour cream, room temperature (227g)
1 tablespoon vanilla extract
How to make keto cheesecake without a water bath
This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.
The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.
Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm). I also give instructions for a smaller cheesecake in the recipe card at the bottom of this post.
Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!
Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
How to tell when cheesecake is done (avoid overbaking)
Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.
Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs
Why did my cheesecake crack?
Cheesecake cracks are very common, and most of the time it comes down to one thing: too much heat or sudden temperature changes.
The main reason a cheesecake cracks is overbaking. When the cheesecake cooks too long, it dries out and the top starts to split as it cools. The center should still have a slight jiggle when you take it out of the oven.
Another common cause is baking at too high of a temperature. Cheesecake needs gentle, even heat. If the oven is too hot, the outside cooks too quickly while the inside is still setting, which leads to cracks.
Cooling too quickly can also cause cracking. Taking the cheesecake straight out of the oven and exposing it to cooler air can make it contract too fast. That sudden change is enough to create cracks on the surface.
The good news is that cracks don't affect the taste at all. Your cheesecake will still be rich, creamy, and delicious. And if you want to cover it up, you can always add whipped cream, berries, or a drizzle of chocolate on top.
How to fix a cracked cheesecake
If your cheesecake cracked, don't worry. It's still perfectly good to eat and just as creamy and delicious.
The easiest way to fix a cracked cheesecake is to cover it. Once it has completely cooled, you can top it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel. This hides the cracks and makes it look even more appealing.
If you want a smoother finish, you can also gently spread a thin layer of whipped cream or frosting over the top to cover the surface.
For small cracks, sometimes you can disguise them by lightly pressing the edges together while the cheesecake is still slightly warm, but this doesn't always work and isn't necessary.
At the end of the day, cracks are just cosmetic. The texture and flavor are still exactly what you want, so don't overthink it.
How to freeze cheesecake
This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
This is a good reference for freezing a whole cheesecake
To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
How to make a nut-free cheesecake crust
If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.
How to make a smaller keto cheesecake
To make a smaller keto cheesecake, you would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs.
During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
How to make a crustless cheesecake
If you want to skip the crust, you can easily turn this into a crustless keto cheesecake. The filling works perfectly on its own and still comes out thick, creamy, and rich.
To make it crustless, simply prepare the cheesecake filling as directed and pour it directly into a greased or parchment-lined springform pan or baking dish. Bake using the same instructions.
Because there's no crust, be sure to let the cheesecake cool completely before removing it from the pan so it holds its shape.
A crustless version is a great option if you want to save time, reduce ingredients, or keep the carbs even lower.
Frequently Asked Questions
This cheesecake has about 5 net carbs per slice, depending on how you cut it and the exact ingredients you use.
Yes. This low carb cheesecake is actually better when made ahead. Let it cool, then refrigerate for at least 4 hours or overnight for the best texture.
No. This recipe is designed to be made without a water bath and still come out creamy and smooth.
A granulated low carb sweetener like erythritol, monk fruit blend, or allulose works best. Allulose will give you the smoothest texture with no graininess.
This usually comes from the sweetener. Some sugar substitutes don't dissolve as well. Using powdered sweetener or allulose can help prevent this.
Yes. While almond flour crust is the most common, you can use a nut-free crust or skip the crust entirely and make it crustless.
The edges should be set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Store your low carb cheesecake covered in the refrigerator for up to 5 days.
Yes. Cheesecake freezes very well. Wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Card
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (click to see my favorite)
- ¼ Cup Powdered Sweetener (click to see my favorite)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (click to see my favorite)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
Method
- Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
- Nut free version: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- Crustless low carb cheesecake: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- Freezing: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
Florencia Gerez says
I’ve done this keto cheesecake twice already and it’s just so yummy, and I’m not even a person who is crazy about sweets. How can I make it a little lighter on the calories?
Cheryl says
The cheesecake recipe is the worst recipe I have ever made. Not happy. It was for my sons birthday ???
Vania says
I have never had so many complements on a dessert! I followed all instructions except I beat eggs and vanilla together then added slowly into cream cheese mixture. I also baked longer, about 1hr 10mins, then followed all cooling instructions. No cracks, color and consistency throughout was perfect!
Gina says
Made this about a month ago. Everyone loved it. My husband never wants anything with artificial sweetener or "substitute" ingredients to make it healthier. This time he tried the cheesecake and really liked it. I was super shocked at his reaction. Making it again this weekend for another birthday party.
Thanks for sharing this wonderful recipe!!
Azz says
Can u substitute e sour cream w yogurt? Thanks
jenniferbanz says
That should work perfectly!
Mecedes says
If I use Stevia, are the amount the same??
jenniferbanz says
Only if the stevia is a 1 for 1 substitute for sugar
Janet L Goodlin says
ABSOLUTELY FABULOUS... Cuddios
Ellen says
First of all, I never write reviews but absolutely had to on this one. OMGOSH! This IS the best cheesecake ever. I made this yesterday to serve for dessert to
guests and everyone loved it. I have never made a cheesecake before but the reviews were so good that I was confident it would come out great. I know "they" say never make something for the first time to serve to guests, but whatever 🙂 It was easy to put together, directions are perfect and this will definitely be my go-to for a special dessert - and I'm not even Keto!! The only thing I changed was I used two cups of sifted confectioners powdered sugar. Thanks so much for posting this recipe.
Ellen says
I haven't made this yet, I'm not Keto but the reviews are amazing and a friend made this so I figured I'd give it a go. Can I use powdered sugar as my sweetener?
jenniferbanz says
You sure can, Ellen!
Patty says
This is amazing, tastes like a regular cheesecake. My whole family loved it.
Barb says
I make this all the time. It's a favorite of my husband and myself and tastes SO yummy!!
Lily says
I am hoping to make this recipe in a feel days. It looks amazing... but I’m concerned about the macros... I added the recipe to my Lose It app and I get very different numbers... especially the carbs.. I estimated the cake to yield abut 12 slices... the carbs count per serving came to about 41 g... if that’s correct... this is double my max carbs per day 🙁
Mary Spicer says
This is the best cheesecake keto or not and easy to make. I put blueberries and strawberries on it i cooked just in a pan, no water or sweetener. Delicious! Thnx for the recipe.
Noelle says
It really is the best! I love cheesecake. It's my favorite dessert, but I've never attempted to make a cheesecake prior to this. I followed the instructions (with the exception of I juiced 1 lime and added it when I added the vanilla & sour cream) and it came out perfectly. Tasted divine! Not just for a keto cheesecake, but for cheesecakes in general. I had a 9' pan so I mixed up some more crust and used my left over filling to make cupcake sized cheesecakes. I cooked them for 20 mins and left in the oven for 30mins with the door opened. They came out as good as the big one.
Debbie says
Instead of baking it in the oven has anyone tried cooking it in their insta pot and if so how long
Rick says
Really good cheesecake. Basically the same recipe as other cheesecakes with the exception of the almond flour and the sweetner. Would be excellent with a fruit glaze, but that is another story. I followed the ingredients exactly as written. However, I followed the baking instructions for other recipes. I baked it for one hour and fifteen minutes. (At fifty minutes, the entire cake jiggled.) I then turned off the oven and left the cake in the oven with the door closed for an hour. I then cracked the door and left it there for another hour. The cake had no cracks and did not sink in the middle. The credit for that goes to slow cooling. I will make this again.
Lin Kronen says
I made the cake early yesterday and indeed, it’s delicious. It looked perfect however when I went to cut it for guests late last night, the center was so soft I couldn’t get clean slices. I followed the instructions and it had been refrigerated for eight hours. The crust was perfect as was the outside part of the cake. But the center was a mess.
Tanya says
I had the same problem. Super yummy though!
Katie says
The recipe does not call for baking the cheesecake in a water bath, so I just wanted to make sure before I bake it. I’m used to baking it in a water bath. Thanks! I can’t wait to make this!
jenniferbanz says
nope, no water bath!
Karen says
The BEST cheesecake! Everyone LOVES it !!
Amy says
Great recipe! I use Splenda granulated sugar and then put two cups Splenda In a blender with a heaping tablespoon of cornstarch and whip it up and it makes perfect sugar-free powdered sugar.
Wanda says
I made this and it it giant and beautiful. Had so much filling I made Another small one with my new 6” spring pan. Baked the big one for 60 min and the small one 35 min. Tasted light and creamy and very good. I will make it again. Had a dr appt so took them a big 1/4 slab of big one. Where are the nutrition values, like how many carbs etc?
Justine says
This cheesecake is so good!! I made it last night and I'm so happy with it. I only had an 8 inch pie pan, so I halved the recipe. For the eggs, I whisked the 3rd egg separate and then only put in half. The only thing is I cooked it for about 75% of the time but it still came out a big gooey in the middle. It still tastes amazing though. It was my first cheesecake so I wasn't sure how jiggly the middle should be but in the future I'll wait longer.
Louise says
Oh soo good! So rich my family didn’t know it was keto!
Rachel says
This is such a good recipe! Exactly what I was looking for...something Keto, sweet and actually tastes as good as it looks. This cheesecake is better than a 5-star! Thank you for posting!
Meg says
Wow! Delicious! I used Anthony’s erythritol sweetener and the swap was not noticeable. The cake was so yummy! I did tweak it a smidge, I added a half teaspoon of butter extract and a half teaspoon of almond extract to enhance the flavors of the crust. It was good to me! Thank you for sharing your recipe ?
Meg says
Aahhh!! I made a mistake when I was typing, I used a quarter teaspoon of each and really I probably could have used an 1/8 teaspoon of the almond extract for the crust. Just thought I’d share.
Tracy says
I don't see anything about extracts in the recipe list ??
jenniferbanz says
This recipe has vanilla in the recipe list
Mina Wagner says
I could not get all the filling the springpan so I filled cupcake papers in cupcake pan will bake after cheesecake
Michelle Petty says
I've made this at least 6 times! I always had too much batter and it sunk in the middle. But I read that over mixing will cause it to sink! So when I made it today, I mixed the batter on low and it barely sunk, with no leftover batter!
Natalie says
Can you clarify the calories per slice?
I’m reading 600kcal... that can’t be right is it?!
How many calories is it per slice?
jenniferbanz says
yes, that is correct. this is just as rich as any cheesecake from a restaurant, it just has lower carbs.
Crystal Robinson says
I made this for my husband's birthday party and it was a hit!! I'm trying it again. Do you know what the nutritional content is with no crust?
Dee Anna Mckinney says
I was pleasantly surprised, and my husband and I are absolutely delighted this cheese cake is the best we have ever eaten ! I have never made a cheese cake in my life .. but your video and clear instructions gave me confidences that I could do this ? I did! I did ! Get this ...I shared my creation with 12 of my good friends and still had half left.... it’s soooo rich ... so I had 6 more friends over and we polished it off .... that was 3 1/2 weeks ago. Now Super Bowl night is coming up .... Im happy to be ask to make ?Your Delicious Cheese cake Again???????????? You Know ??You Have Made Me Look Good ?thank you ?
Hannah Craig says
I never leave reviews- but this recipe DESERVES it! OH MY GOODNESS. The deliciousness is unreal. My life is changed forever with this sugar-free cheesecake.
Kimberly Boyd says
This cheesecake isn’t just good, it’s PHENOMENAL!!! Thank You, Thank You, Thank You!!! Girl this thing has given me NEW LIFE!!?
Erika says
On keto or not, this is by far the best cheesecake I've ever made!
Charles says
This is so good!! Great recipe for us keto people. Thank you as it satisfies my sweet tooth in the evenings following dinner.
Mary says
???????????love your recipes
jenniferbanz says
Thank you!
I Am Sam says
OMG! OMG! OMG!
My daughter and I made this together, so much fun and super easy! She wrinkled her nose when I told her to test the flavor of the batter. When she finally did I had to stop her from eating more! We actually had enough batter for two cakes. I wonder how it would taste with a bit of lemon flavoring in the second one? We're definitely going to freeze slices. Our family won't be able to eat so much cheesecake. (That sounds better than, "Will continue to gorge ourselves with cheesecake until it's all gone!")
Crystal says
Made this recipe just now. Cut the recipe in half and used a 5” spring form pan.. didn’t want too much around the house because I would eat it all. Turned out amazing.
Darlene says
I was thinking of doing the same thing. It seems to be easy to halve it, but how many eggs did you use? I've never made cheesecake before (I can't stand it, but my diabetic husband loves it).
Brandon says
How long did you bake it?
Samantha says
Thank you, Thank you, Thank you!
I made this cheesecake and it was so amazing I almost cried! Been feeling so deprived watching family eat all the goodies I used to love! I am diabetic and on a very limited diet! since I'm allergic to artificial sweeteners I can't even enjoy sugar-free store items. Do you have a recipe book!
David says
This is a fantastic recipe I made the first one in a 9 inch pan turned out really good now trying 10 we will see if an inch makes a difference
Marisa Batool says
OH MY!! It is amazing. I used stevia because thats all i had, but AMAZING! Thanks!!!!!
Hannelie says
Hi there, is it only 1 block of cream cheese (250g/8oz)?
jenniferbanz says
No, it is 6
Ang says
How on earth do you get off calling this Keto!!? Do you even know what Keto means? It means NO ANIMAL PRODUCTS ?♀️
jenniferbanz says
This is hilarious! Do you mean Vegan, Ang? Keto is essentially nothing but animal products.
Jules says
Beautiful. I have been KETO for 2 months. Cheesecake is a favorite food. This was the best news ever. I’m still learning keto, like how important it is to consume lots of fat! So how perfect is this cheesecake for me?! ❤️ I’m gonna eat it everyday till it’s gone, with Zero guilt ? Getting the stuff for this taught me about alcohol sugars. just like grams of fiber.. they cancel out the carbs! AMAZING. So happy i learned this! THANK YOU JENNIFER!! ❤️❤️❤️❤️❤️
Shannon says
Can you delete comments? That’s just silly..
jenniferbanz says
I only delete comments that are just flat out rude to other readers.