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    Home » 500+ Keto Recipes » Keto Dessert Recipes

    Published: Jan 14, 2023 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    The Best Keto Cheesecake

    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!"

    If you're looking for a keto cheesecake recipe that is perfect for parties or special occasions, this is the recipe for you.  It is thick and rich and ready to impress.  If you are looking for a smaller cheesecake for dessert during the week, this recipe is also for you because you can cut the filling ingredients in half!  I give instructions for both.  You can also checkout my recipes for keto cheesecake fluff and my keto no bake cheesecake.

    keto cheesecake with a slice missing

    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 and keto.  Mission accomplished!

    I really wanted to make a low carb 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 in this cheesecake!

    Contents hide
    1 Keto cheesecake crust ingredients
    2 Keto cheesecake filling ingredients
    3 How to make the best low carb cheesecake
    4 Making sure you do not over bake your keto cheesecake
    5 My low carb cheesecake has a crack...now what?
    6 How to freeze cheesecake
    7 Can I make the crust nut free?
    8 How to make a smaller version of this cheesecake
    9 The Best Keto Cheesecake Recipe
    9.1 Ingredients
    9.1.1 For the crust
    9.1.2 For the filling
    9.2 Equipment
    9.3 Instructions
    9.4 Jennifer's tips
    9.5 Nutrition per serving
    9.6 Watch how to make it

    Keto cheesecake crust ingredients

    This section explains how to choose the best ingredients for this keto cheesecake recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.

    The crust is delicious, but not the most important thing.  You could even make this low carb 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.

    1 ½ cups almond flour (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.  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.

    Keto cheesecake filling ingredients

    48 ounces full fat cream cheese, room temperature (1361g) - 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 the best low carb cheesecake

    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 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 by 3 inches.

    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 a 10 inch x 4 inch 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 refrigerate the keto cheesecake crust for at least 20 minutes.

    flattening cheesecake crust in a springform pan

    Step 2 (Make the filling) - We need a large mixing bowl and were going to beat the all of the 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.  The keto cheesecake batter is done!

    low carb cheesecake batter

    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.  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 (do not remove the springform).  Let sit on the counter for 1 hour.

    cheesecake in a springform pan

    Making sure you do not over bake your keto cheesecake

    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:

    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 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 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.

    How to make a smaller version of this cheesecake

    You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half.  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.

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    keto cheesecake decorated with strawberries

    The Best Keto Cheesecake Recipe

    This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"
    4.89 from 309 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    setting time: 8 hours
    Total Time: 1 hour 10 minutes
    Servings: 12
    Calories: 600kcal
    Author: Jennifer Banz

    Ingredients

    For the crust

    • 1 ½ Cups almond flour (click here to see my favorite on Amazon)
    • ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
    • 1 teaspoon Cinnamon
    • 6 Tablespoons Butter, melted

    For the filling

    • 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

    Equipment

    • 10 inch Springform Pan

    Instructions

    • 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 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 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 and refrigerate for at least 8 hours.  
    • Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

    Jennifer's tips

    • 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.  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 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.
    Servings: 12

    Nutrition per serving

    Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Watch how to make it

    Keyword :keto cheesecake recipe, low carb cheesecake, recipe for keto cheesecake

    More Keto Dessert Recipes

    • Keto Chocolate Chip Cookies
    • Keto Butter Cookies Recipe
    • 15 Easy Keto Desserts for any Occassion
    • Keto Copycat Crumbl Cookies

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      Recipe Reviews




    1. Christine says

      January 14, 2023 at 2:33 pm

      5 stars
      This is the best cheesecake (Keto or not)! Thank you Jennifer!

      Reply
    2. Catherine Matthews says

      January 13, 2023 at 12:51 pm

      5 stars
      For this recipe, how many servings is the cheesecake cut into for the nutrition numbers on the recipe?

      Reply
      • jenniferbanz says

        January 14, 2023 at 9:10 am

        This recipe makes 12 servings

        Reply
    3. Michele says

      January 02, 2023 at 6:59 am

      5 stars
      I wish I could give it 10 stars!! I made this for New Year’s Day to bring to a family dinner. I was nervous. It was fantastic! I let it sit out for a couple hours before slicing. So creamy. Some recipes make a dryer cheesecake but not this recipe. I’m in love!! Thank you so much Jennifer, for this outstanding recipe! ❤️

      Reply
    4. Dan says

      December 19, 2022 at 4:17 pm

      Is it okay to use granulated erythritol instead of a powdered sweetener?

      Reply
      • jenniferbanz says

        December 19, 2022 at 6:23 pm

        Yes but it may be gritty. You could try making it more powdery in a food processor or high powered blender.

        Reply
        • Dan says

          December 21, 2022 at 5:01 pm

          Thank you, only one way to find out.

          Looking forward to trying this out!

    5. Melinda Watterson Evaul says

      December 17, 2022 at 4:22 pm

      5 stars
      I made this for my Birthday celebration with my family. It was a huge hit. Not too sweet, not complicated, and very rich and creamy. I had to use a gluten free and nut free crust, for the family. That was the only change. It was my first cheesecake, but it won't be my last. I'll be keeping some in the freezer!

      Reply
    6. Amanda says

      November 23, 2022 at 7:01 pm

      Hi! So, I’ve made this cheesecake three times now, and it really is the best. My husband and family rave over it! And while this is not at all a complaint, I’m wondering what I’m doing wrong! I have two 10” springform pans as well as a 6” and using the recipe above I can fill all three pans. My husband LOVES that there is leftover filling, but why is it not fitting in one pan as the recipe states? I feel like a dunce! 🤣

      Reply
      • Amanda says

        November 23, 2022 at 7:02 pm

        5 stars
        So sorry! Forgot to give it 5 stars in my first comment!

        Reply
    7. Brittany says

      November 22, 2022 at 8:02 am

      5 stars
      I usually don’t leave reviews but WOW! I never make desserts, cakes, etc because I’m not a big fan of sweets but also baking makes me nervous lol. Exact measurements and all the science that can go wrong. Anywho, my husband has REALLY been wanting lowcarb cheesecake. I read through about 100 recipes and picked yours. A lot of waiting but super simple! I followed your directions exactly as written and it came out PERFECTLY! I sent pictures to everyone I know 😂 and tonight they are all coming over to taste it. It’s amazing! Thank you so so much!!!

      Reply
    8. Daniel Murphy says

      November 18, 2022 at 2:12 pm

      5 stars
      can i halve all the ingredients to make a smaller cheesecake for just me and my wife on thanksgiving? and would i have to change the cook time?

      Reply
    9. Sheila says

      November 01, 2022 at 6:49 pm

      5 stars
      Best cheesecake ever, could I put blueberries in it?

      Reply
    10. Mandy says

      October 17, 2022 at 8:49 pm

      5 stars
      I made this for my husbands keto birthday treat as his one and only gift request. It turned out amazing! The whole family said it was the best cheesecake they ever had. I didn't have powdered monk fruit sweetener so I just put the sweetener in the blender and pulsed it till smooth. Added 1.5 cups and it was plenty sweet for us, but we don't like our items to be overly sweet. The crust was crisp.
      Thanks!

      Reply
    11. TC McDonald says

      October 14, 2022 at 3:10 pm

      My husband is a diabetic and I'm following a ketogenic diet. I've been successful with my weight loss goals by cutting my carb intake. I love dessert, so I have to find ways to satisfy my cravings, especially for cake. I have a collection of low carb recipes that are my tried and true favorites. I made this cheesecake today and it is definitely being added to my "allstars". It is absolutely delicious. I made it just as written, using powdered monk fruit sweetener. I can't thank you enough for this fabulous recipe. I will definitely make this again and I look forward to trying some of your other recipes!

      Reply
      • Linda says

        November 28, 2022 at 4:14 pm

        5 stars
        I absolutely love this recipe! I wanted to make small cheesecakes to take to a gathering. Is there a way I can adjust this recipe to accommodate that please?

        Reply
    12. Shona says

      October 09, 2022 at 4:32 am

      5 stars
      Excellent cheesecake. I did not refrigerate overnight, but leftovers the next day were even better. Lovely solid baked cheesecake. This is now my favourite cheesecake recipe. Thank you!

      Reply
    13. Dustin says

      October 06, 2022 at 2:40 pm

      5 stars
      Love this recipe so much!

      So the first time I did it the crust was a bit soggy. So next time I blind-baked the crust for 12-15 min just until the tips of the raised edges started to brown. But I overcooked it because my crust was hot.

      3 time perfect. Blind-baked the crust then cooled it for an additional hour and it's so good I can't even believe it. Thank you so much!

      Reply
    14. Sandy says

      September 05, 2022 at 6:28 am

      5 stars
      I made this cheesecake today and it was out of this world delicious! Turned out perfect and so easy to make. This is now my favorite recipe for cheesecake. I wish I could share a photo. Thank you so much!

      Reply
    15. Mary says

      September 04, 2022 at 7:02 pm

      5 stars
      Thank you for this recipe! What a delight to have something turn out so professional looking and yummy. Wow!

      Reply
    16. Sandy says

      September 03, 2022 at 5:06 pm

      5 stars
      I just made this for the first time. So easy and I can’t wait to taste it!

      Reply
    17. Julana says

      August 24, 2022 at 6:36 am

      5 stars
      This is my favorite cheesecake recipe! It is so easy, you don’t need a water bath, and it tastes so delicious!!!

      Reply
    18. Angela Terracina says

      August 14, 2022 at 8:55 am

      5 stars
      Hi… I’m making this today using 3 cream cheeses that are regular fat and 3 that are half. I’m also using low fat sour cream.
      How come you don’t bake it in a hot water bath? I’ve never made a cheesecake without out but I’ll trust the directions…thanks!

      Reply
    19. Elizabeth says

      August 13, 2022 at 5:16 pm

      5 stars
      Hi Jennifer, your cheesecake was excellent I am a pastry chef and it really was the best. One problem I had was that the next day when I went to have another piece after it had been refrigerated over night was that it was very gritty.I believe this happens because of thealcohol sugar. When I originally tasted it it had sat out for a while.after being refrigerated.Have you experienced decorating us as well?

      Reply
    20. Alice says

      July 21, 2022 at 10:25 am

      5 stars
      I loved this recipe and when I took the cheesecake into work, several co-workers wanted the recipe. They could not believe it was keto friendly! Thank you for sharing!!

      Reply
    21. Gerilyn says

      July 20, 2022 at 11:47 pm

      5 stars
      I cannot adequately express how much I love this cheesecake! It's in my digital recipe file as "<3 Cheesecake <3 !!!" - I use the first "<3" to sort the recipe to the top of my list (only 8 desserts share this distinction and none have the trailing "<3!!!"). I've adapted this recipe to make 24 mini crustless cheesecakes because it's better than other recipes I've found.

      Reply
    22. Kim says

      July 15, 2022 at 6:23 pm

      5 stars
      This is absolutely delicious! We used to go buy a low carb cheesecake from The Cheesecake Factory. NEVER AGAIN! This is far superior! Sometimes for a change up I use a Keto butter cookie recipe for the crust. Either way, I will make no other cheesecake again. Thank you for this perfect recipe!

      Reply
    23. missy says

      June 14, 2022 at 9:48 pm

      5 stars
      THIS RECIPE IS ON POINT! FOLLOWED IT TO A T AND IT WAS SUCH A GREAT SATISFACTION TO HAVE A KETO RECIPE NOT REMIND YOU THAT YOUR ON KETO LOL
      THANKS SO MUCH!

      Reply
      • Teresa says

        October 28, 2022 at 1:06 pm

        Agree totally!

        Reply
    24. Alyson says

      June 14, 2022 at 9:50 am

      5 stars
      I make this cheesecake for my sisters birthday. My mom happens to be on a gluten-free diet so this is perfect.
      I use the Monk fruit substitute. It works great!! My family just raves about this cheesecake. I also make a raspberry topping for it.
      Thank you!!

      Reply
    25. Shana says

      June 08, 2022 at 6:47 am

      5 stars
      Made this cheesecake for my father’s birthday. He is on a keto diet for health reasons. I ground up sunflower seed kernels in place of the almond flour as we have nut allergies. I made a raspberry keto compote for the top. He was so very happy and the cheesecake was absolutely delicious! Thank you for this amazing recipe.

      Reply
    26. Sherry says

      May 19, 2022 at 8:16 pm

      Can this be made into individual cheesecakes in a muffin tin? If so what would the cook time and temperature
      be? Thank you for the information

      Reply
      • jenniferbanz says

        May 25, 2022 at 9:02 am

        I have that recipe here: https://jenniferbanz.com/keto-mini-cheesecake-bites

        Reply
    27. Janet says

      May 10, 2022 at 5:31 pm

      Can you make a smaller Cheese Cake?? There are only 3 of us .

      Reply
      • jenniferbanz says

        May 11, 2022 at 1:34 pm

        I would recommend my cheesecake bars! https://jenniferbanz.com/keto-cheesecake-bars

        Reply
    28. Takenya Hunter says

      April 29, 2022 at 3:50 pm

      5 stars
      Could allulose be used instead of Swerve? Do you know the ratio?

      Reply
    29. Nancy says

      April 28, 2022 at 10:16 am

      5 stars
      Looks delicious 😋😋😋

      Reply
    30. Sara Heilwagen says

      April 24, 2022 at 2:17 pm

      5 stars
      I made it this weekend and it was fantastic! I was wondering about making mini versions in cupcake tins for easier transport for gatherings and freezing for pulling out one or two at a time. How long do you think minis would take to bake?

      Reply
    31. Yolanda James says

      April 13, 2022 at 3:08 pm

      5 stars
      Great recipe! I made this cheesecake for Passover, so we haven’t eaten it yet, but I can tell it’s going to be good. We have an almond allergy, so I used half and half of pecan flour and macadamia flour; everything else was as the recipe was written. I’ve been on keto for years, and I’m always looking for good recipes.

      Reply
    32. Daniel says

      April 10, 2022 at 7:45 pm

      5 stars
      Amazing cake how many slices is the nutritional influenza based on?

      Reply
    33. Susan C. says

      April 10, 2022 at 7:19 am

      5 stars
      This cheesecake is AMAZING!! My youngest has lost over 100 pounds on keto and I wanted to find a great recipe for their 26 birthday that supported keto. We were blown away how good this was. Even my non-cheesecake loving husband devoured this. We just made it again because it is so good. This is and will remain my go to cheesecake recipe!! ❤️ BTW - I followed the recipe exactly to include recommended products.

      Reply
    34. Margo says

      April 02, 2022 at 12:50 pm

      I'm curious if anyone has substituted Greek yogurt for sour cream, and if so how it turned out.

      Reply
    35. Emily says

      March 27, 2022 at 2:13 pm

      5 stars
      This is the third time I’ve made this cheesecake. The first time I didn’t have enough powdered sweetener so I substituted the balance with granular monk fruit sweetener and it was perfect! The second time I tried with the full two cups of powdered sweetener and it was waaaaaay too sweet and I couldn’t eat it. This time I used one cup powdered and approximately 1/2 cup granular. My advice is to go slow with the sweetener and make it to your taste. Also, it seems counter intuitive to take it out of the oven when it’s jiggly but it will settle after taking it out of the oven and set up. If you over cook it, like I did the first time, it will crack which is a sign of being over done.

      Reply
    36. Jennifer Lynn says

      March 25, 2022 at 6:35 pm

      5 stars
      I LOVE LOVE LOVE recipe =) I was wondering if there way a way to incorporate other ingredients such as caramel, chocolate, nut? Basically anything! I'd like to add all 3 if possible. Like a turtle cheesecake? I'm open to anything you suggest! I will still make your keto version, but whatever additional ingredients you suggest, if I can't make it keto that's ok. Thank you for an amazing cheesecake recipe =)

      Reply
      • jenniferbanz says

        March 28, 2022 at 9:10 am

        I think something like that would be great drizzled on top

        Reply
    37. fern says

      March 23, 2022 at 5:38 pm

      5 stars
      i made this it was delicious and i froze it like you said. worked perfect..i enjoyed every piece myself over time. i am ready to make another. great recipe.

      Reply
    38. K says

      March 21, 2022 at 5:15 pm

      5 stars
      I have never made a cheesecake before and this turned out perfect! I followed the instructions exactly. My husband and I thought it was delicious and will definitely keep the recipe and make again. IMO, I'm not sure anyone would even know that this cheesecake is keto.

      Reply
    39. Dana Morger says

      March 02, 2022 at 10:33 pm

      5 stars
      Jennifer, my niece really did everything to make this cheese cake, it is the best cheesecake I've ever had in all of my 65 years, I have always loved cheesecake, but, this one is FABULOUS!! Thank you so much for the recipe!!

      Reply
    40. Susan says

      February 14, 2022 at 3:15 pm

      5 stars
      My husband has been on a strict low carb diet for awhile now. He hadn't had any desserts in weeks. I made him this cheesecake for valentine's day and he was so happy. I made it exactly as written and it turned out beautiful and tasty. Thanks so much for posting this recipe!

      Reply
    41. Sabine says

      February 06, 2022 at 5:20 pm

      5 stars
      I’m excited to make this recipe. Is the calorie count of 600 calories and 54g fat per slice or per entire cake?

      Reply
      • jenniferbanz says

        February 07, 2022 at 12:29 pm

        Per slice

        Reply
    42. Sb says

      February 05, 2022 at 6:43 pm

      5 stars
      So yummy!! I served it to friends after lunch. It was a big hit!

      Reply
    43. Sarah says

      January 27, 2022 at 11:20 am

      5 stars
      I've made this cheesecake three times and it's a winner whenever I serve it. The first time I didn't have powdered sugar, but the granular worked fine. The second time I made it pumpkin and it was also delicious. I would like to make a key lime version and am wondering if you've tried that using Nellie & Joe's Juice, and is so, how would you need to modify the recipe to add the juice?

      Reply
      • Debbie says

        January 29, 2022 at 12:00 pm

        This cheesecake looks delicious . I have a quick question . For the cream cheese it says 6 packages 8 ounces cream cheese . Please clarify . Am I reading this correctly , 48 oz cream cheese ?

        Reply
        • jenniferbanz says

          January 31, 2022 at 12:27 pm

          Yes, that is correct

        • Terri says

          March 11, 2022 at 8:59 pm

          It’s 8oz sour cream. Not
          cream cheese in addition to 6 packs of cream cheese

      • Tammi says

        March 27, 2022 at 11:44 am

        My husband just asked me to make this as a key lime one and I also have the Nellie & Joes, as I don’t want to ruin it has anyone tried to modify it for a key lime taste?

        Reply
    44. Ellen says

      January 23, 2022 at 12:45 pm

      How long do I bake them if I wanted to do mini cupcakes size?

      Reply
      • jenniferbanz says

        January 26, 2022 at 10:21 am

        you can try this recipe: https://jenniferbanz.com/keto-mini-cheesecake-bites

        Reply
    45. Bonnie and Dale says

      January 17, 2022 at 4:58 pm

      5 stars
      Wonderful! We regularly bake this recipe(crustless) in greased 1cup/250ml canning jars and freeze. We now use just half cup sweetener. Just thaw, add fruit and serve.Thanks Jennifer

      Reply
      • Denise Robertson says

        February 24, 2022 at 10:27 pm

        How long do you bake them in the 1 cup jars?

        Reply
    46. Bonnie and Dale says

      January 17, 2022 at 4:45 pm

      5 stars
      Forgot to add that we cut sweetener to 1/2 cup

      Reply
    47. Steve W says

      January 16, 2022 at 6:28 pm

      5 stars
      I made this for the first time and it was excellent! It is definitely a keeper recipe and my family and I will be making it in the future.

      Reply
      • Bonnie and Dale says

        January 17, 2022 at 4:37 pm

        5 stars
        Wonderful! We bake this recipe (crustless) regularly in 1cup/250ml widemouth canning jars with plastic lids and freeze. Just thaw, add fruit and serve.

        Reply
    48. Carrie in Texas says

      January 11, 2022 at 10:44 am

      5 stars
      Absolutely delicious! I would never have thought it was keto. We topped it with some fresh blueberries. Will definitely make it again.

      Reply
    49. Barbara says

      January 08, 2022 at 7:31 pm

      5 stars
      I made 1/2 the recipe. I served it just after coming out of the oven and I loved the
      slightly creamier texture. Sprinkled a few dark chocolate chips on and they melted in. This was incredibly delicious and very filling. Will definitely make again.

      Reply
      • Katie says

        January 26, 2022 at 1:19 am

        Hi Barbara, I'm planning on making half the recipe as well! How much did you cut baking time?

        Reply
      • Betty says

        March 01, 2022 at 12:25 pm

        5 stars
        I'm made half too in the same size pan. It was super high Super light and excellent. I'm going to try cutting the river in half and if adding berries cause I do that anyway

        Reply
    50. VERONICA says

      January 07, 2022 at 2:58 pm

      5 stars
      I have made this cheesecake recipe 3 times now. It is wonderful! Everyone that has had it has sung its praises. Can't even tell that it is sugar free! Thanks so much. I would give it a 10 if there were more stars to give. Just have to make sure you use the confection sugar substitute and you don't overcook. 50 minutes works every time for the full recipe. Less time if you half the recipe. Thanks!!!

      Reply
    51. Mike says

      December 30, 2021 at 12:06 pm

      5 stars
      I have been on a low carb diet since the beginning of 2021 and lost a lot of weight (40lbs) and dieted my way out of type 2 diabetes (10.8 A1C to 5.7). I was searching for recipes to expand my menu, especially desserts when I ran across this. I have made a few now playing with different amounts of cheese and pumpkin and I think I finally hit the sweet spot for me, 24oz of cream cheese and 16oz of pumpkin with the pumpkin spice in the mix and not on top. Cheesecake and pumpkin pie are my favorites and this saved the holidays for me and I could enjoy my two favorites together. I can't wait to try more of your recipes. Thanks.

      Reply
    52. Jenni says

      December 28, 2021 at 7:14 pm

      5 stars
      I’ve made this three times now- each time came out perfectly! I’ve played with it a little each time- tried coconut sugar for a less sweet option, doubled the cinnamon, topped with keto candied pecans, added almond flavoring…always so yummy! Am about to make it in individual sized cups now and I’ve no doubt it will be yummy yet again! Great recipe!

      Reply
    53. Pam P Ramesar says

      December 27, 2021 at 9:59 am

      5 stars
      I made this for Christmas, it was a great hit. I followed the recipe exactly and it was delicious. I made it a couple of days before Christmas and refrigerated it in the pan. when I inverted to a serving plate the bottom crust stayed stuck to the bottom of the non-stick pan. Next time I will use parchment paper. This dessert got polished off first. Thank you for a wonderful recipe.

      Reply
      • Michelle Petty says

        January 02, 2022 at 7:24 am

        I set the pan on a heating pad until the bottom is warmed, and it slides off perfectly! Hope this helps

        Reply
    54. Sherry says

      December 26, 2021 at 6:15 pm

      5 stars
      Excellent recipe both myself and my husband enjoyed it. Will make it again maybe next time crustless!

      Reply
      • Nancy says

        January 16, 2022 at 5:53 pm

        5 stars
        I started keto a year and half and lost 50 pounds so far . I saw this recipe and said this looks easy and delicious . I followed the dorsection exact but I reread and it said if you have a crack on top it’s over cooked . Darn didn’t read that earlier - it absolutely didn’t taste over cooked nor look it . I think it’s my oven - hotter and cooks faster . My hubby even loved it so I will be making it again . I am freezing several slices to eat in the future - I do have them in the freezer longer than 2 weeks and it taste the same .. thank you for this amazing cheese cake recipe -

        Reply
    55. Gerilyn says

      December 24, 2021 at 1:48 pm

      5 stars
      I absolutely LOVE this cheesecake!!! Best cheesecake ever!

      Reply
    56. Ken says

      December 24, 2021 at 11:56 am

      5 stars
      Tried my hand at this for Christmas an omg it rocks!
      Didn’t tell anyone it was low carb an everyone loved it only thing I did a little diff is sprinkled my sliced washed strawberry’s in a little Splenda an left them in fridge overnight to make a strawberry glaze that I used rt before serving !

      Reply
    57. Dean says

      December 21, 2021 at 8:53 am

      5 stars
      Loved the cheesecake. I added zest of one lemon and juice from half. I love the fresh citrus flavor with the lemon. Will be making another for Christmas.

      Reply
    58. Andrea says

      December 19, 2021 at 7:57 am

      5 stars
      This recipe was DYNO-MITE!!

      Reply
    59. TC says

      December 12, 2021 at 7:53 pm

      5 stars
      I made this last year and it was a huge hit. The BEST cheesecake I’ve ever made and I’m making again for Christmas this year! Excellent! I absolutely loveeeeee the cinnamon in the crust. This will continue to be a holiday hit at my house. Thank you!

      Reply
    60. Robyn H says

      November 26, 2021 at 6:58 am

      5 stars
      This cheesecake was my contribution to Thanksgiving dinner. Omgoodness!! HOW is this the best cheesecake I’ve ever made?? Absolutely decadent, and you’d never know it’s Keto! My blender died at the point where I was blending in half the Monkfruit sweetener, so I had to complete the filling by hand - I was worried! I topped it with sugar-free caramel sauce and pecans. Oh! I’m my gas stove, I cooked it for about 65-70 minutes. A+++++

      Reply
    61. Dave says

      November 25, 2021 at 10:39 am

      4 stars
      I made this for Thanksgiving and it turned out very well. The only improvement I would make next time is to add a pinch of salt to the crust, it's a little bland.

      Reply
    62. Cindi Loohoo says

      November 21, 2021 at 10:46 am

      5 stars
      Making this for Thanksgiving! It's in the oven right now! I'm making it 4 days ahead because cheesecake needs time to develop its flavor 🙂 Can't wait!

      Reply
    63. Charlene says

      November 16, 2021 at 11:07 pm

      5 stars
      It really is the best!
      Made half of the feeling (3 packs)
      2 eggs and 1 yolk
      Same amount of crust!!
      This recipe is for keeps!

      Reply
      • Isabel says

        November 22, 2021 at 10:40 pm

        Hi Charlene, I noticed you said you made 1/2 of the filling. Did you cut back on the sweetener too and if so, by how much? Also, did you make any other modifications?
        Thanks in advance!!

        Reply
    64. Laura says

      November 13, 2021 at 8:02 pm

      5 stars
      Amazing recipe. I did add more sweetener to the batter for my taste. Love this crust - best I’ve had! I make it and freeze so we can have some whenever we want - and I’ve made this three times: twice plain, once with Lily’s chocolate chips. Delicious.

      Reply
    65. Beth Farrer says

      November 12, 2021 at 12:46 pm

      5 stars
      OMG Jennifer.. I made this put homemade whipping cream and blueberries on it .. literally the BEST keto low carb dessert I've ever made!! Took it to work.. it's gone.. I'm making this for Thanksgiving, my mother is a diabetic.. THANK YOU so very much for posting this recipe!!!

      Reply
    66. Beth says

      November 09, 2021 at 6:32 pm

      I'm making this tonight I only have granulated monk fruit.. sigh.. but I do have Splenda it's the closest to powdered substitute I have.. crossing my fingers.. keto life..

      Reply
      • Lori Fox says

        November 29, 2021 at 12:05 am

        Just a hint for next time:
        you can make your own confectioners sugar by putting granular sugar in a food processor or high powered blender.

        Reply
    67. Sierra Heo says

      November 04, 2021 at 10:56 pm

      3 stars
      I used erythritol (2 cups) and it gave my cheesecake crunch texture. It even taste too bitter. I guess I expected a rich cream cheese filling but unfortunately the erythritol ruined it. Also, it tastes too much like pound cake. Maybe I had to use 4 eggs instead of 5.

      Reply
      • jenniferbanz says

        November 05, 2021 at 11:57 am

        The recipe calls for powdered sweetener. This would have alleviated the crunch texture.

        Reply
    68. Suzy says

      October 29, 2021 at 4:06 pm

      5 stars
      I made this and it came out amazing. I sifted the almond flour and that made a difference.This is a great cheesecake recipe!

      Reply
    69. Sheila says

      October 29, 2021 at 11:47 am

      5 stars
      Made this and it was wonderful!!! Do you have a keto chocolate cheesecake recipe also?

      Reply
      • jenniferbanz says

        October 31, 2021 at 1:46 pm

        I do not but I need to make one!

        Reply
    70. Angie Cherubini says

      October 27, 2021 at 1:09 pm

      5 stars
      Fantastic recipe! I used one less egg due to using duck eggs vs. chicken as they are much larger eggs. For the crust, I used 1 cup almond flour and then 1/4 cup ground cashews and 1/4 ground pecans. I think the next time I will need about 10 minutes longer just due to my oven. It was still a little creamy in the middle. LOVED it though!

      Reply
    71. Jake says

      October 22, 2021 at 10:56 pm

      2 stars
      I guess I expected this to make just enough filling for the suggested pan. I unfortunately overfilled my pan. I enjoyed the batter, and we will see how it turns out. I also found that there wasn't enough crust. We will see how it comes out!

      Reply
    72. John O'Quinn says

      October 15, 2021 at 8:25 pm

      5 stars
      I made your recipe tonight, I'm on keto and I'm slowly converting my son and daughter-in-law into keto, they loved your recipe. Thank you for sharing!

      Reply
    73. Donna says

      October 06, 2021 at 2:10 pm

      I just finished making this cheesecake and it’s now in the oven. I just wanted to comment on how much cream cheese this recipe uses.
      I’ve made hundreds of cheesecakes over the years and this is the first one I’ve ever used (6) 8oz packages.
      C

      Reply
      • Debbie says

        October 13, 2021 at 7:16 pm

        Same here. I had so much filling left over and I did use a 10” pan. I ate so much batter that I had better skip dessert after dinner tonight! YUMMY!!!!!!!😋😋😋

        Reply
        • Becky says

          December 10, 2021 at 12:12 pm

          Same. I quickly greased a pie pan and poured the remaining filling in that to bake a crustless cheesecake along with the large springform pan one. Will use half the filling recipe next time!

    74. Olivia Blue says

      September 29, 2021 at 5:25 pm

      Hello, I was wondering if Swerve granular sugar would work? or if it needs to be confectioners...I'm new to this and haven't tried this brand. I'm excited to make this recipe to stay on keto but also for my kids to have a treat without climbing up the walls on a sugar high afterward. thank you!

      Reply
      • jenniferbanz says

        October 01, 2021 at 9:41 am

        It would work but it might be gritty

        Reply
        • Christa K R Miller says

          February 22, 2022 at 4:25 pm

          Hi. New to this recipe. I clicked the link to the granulated sugar and there are multiple options: monkfruit, golden, classic white, with erythritol , etc. which do you use? Thanks.

        • jenniferbanz says

          February 25, 2022 at 8:16 am

          This recipe uses powdered sweetener.

      • Rebecca Levings says

        November 18, 2021 at 2:41 pm

        You can run granulated sugar through a blender or food processor and that will make it into powdered sweetener. FYI

        Reply
    75. Adele Karalis says

      September 24, 2021 at 7:22 pm

      5 stars
      We loved this Keto cheesecake, however next time I will cook it 8-10 min less. It was a little dry. It was really good! I’ll keep this recipe on file!

      Reply
    76. Lene says

      September 24, 2021 at 11:02 am

      5 stars
      I have made this cheesecake a few times now and it's the best tasting cheesecake I've ever made. It's so easy and it comes out perfect every time. I'm wondering if anyone has ever tried to make this into small cheesecake bites and how that turned out?

      Reply
    77. Lisa says

      September 11, 2021 at 9:43 pm

      5 stars
      I made the cheesecake for my son who is very anti carb. Surprisingly my whole family enjoyed it, even my daughter who is a cheesecake fan! It was wonderfully creamy and I plan to make it again. Great recipe!

      Reply
    78. Melissa Savoury says

      September 04, 2021 at 1:37 pm

      I baked mine in cupcake pans for 30 minutes at 300 and they were great, no cracking. I am not sure as it relates to water baths etc.

      Reply
    79. Kelly says

      September 02, 2021 at 1:01 am

      I use pecans crushed, mixed with 1/4 cup graham cracker crumbs & butter/salt. It is fantastic!! The best you’ve had I promise.
      Then use cream cheese with sour cream.
      Cinimmin, and vanilla. I’ve used pumpkin pie mix or regular cream cheese center. Both very good. I make them in muffin tins with cupcake paper liners.... this is awesome.
      I PROMISE YOU.... no better cheesecake! You’ll never know it’s low carb! Fantastic! Fruit on top, or just baked cheesecake, or other approved toppings. Like if use pumpkin in cheesecake, use the sugar free maple topping! Ummmmmm!

      Reply
    80. Sam S says

      September 01, 2021 at 8:39 pm

      5 stars
      Anyone who has made this a few times have a different take on how long it should bake for? I know 50 minutes is just a starting point to check it, but I don't think I've ever had one take less than 90 minutes. Wondering if I'm doing something wrong. I am cooking it in a water bath, I don't know how much that would change the cook time.

      Reply
      • Kelly says

        October 10, 2021 at 8:39 pm

        5 stars
        Just made this cheesecake last night - I was worried that it would be a bit gritty because I only had 2/3rd of powdered monkfruit erythritol blend and had to use a third of granulated but in the end it came out smooth. I added some lemon zest too and it was really great with a blueberry topping. I also pre-baked the crust a bit and cooked for 1.5 hours in a water bath to have a more even cooking without the dip that happens without. Thanks for the recipe.

        Reply
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