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.
Jenn says
So how many net carbs per serving? (Sorry I’m new to Keto)
jenniferbanz says
5 net carbs
Molly says
To clarify, is this 6 packets of cream cheese that amounts to 8 oz? Or is there 48 oz of cream cheese in this cheesecake?
Thank you!
jenniferbanz says
48 ounces. 6 blocks of 8 ounces
Rosetta says
I made this recipe to a tee!!! Didn’t work out well, the cheesecake wasn’t cooked enough ( mind you I have an electric stove). It collapsed on one side!!! It did taste delicious it just wasn’t cooked enough even tho I had temp
@ 325 for 50 minutes!!What did I do wrong?
Strawberry Girl says
Did you forget to keep it in the oven for an additional 30 minutes with the oven turned off? It keeps cooking slowly for awhile, even though the oven is off.
Cara says
Would it be ok to try it before 8 hours in the fridge? Mine has been in the fridge for 4 hours and everyone wants to try it now.
Sally says
Hi, this recipe looks great but I can't work with cups/imperial weights... some websites allow you to scale down recipes and change from imperial to metric...any chance you could do this too? Fingers crossed!
Rain says
OMG. I wish u could see my eyes popping out of socket. This cheesecake is absolutely wonderful. Thanks so much for sharing.
Jennifer says
First ever review! So good I had to do it! I forgot to let the ingredients get to room temp. Think the butter being clumped made the crust tastes buttery (which I LOVE). Going to try again per the instructions.
Indy says
The taste was amazing!!! Loved it. But it came out a bit mushy and if was falling apart. Any idea what I’m missing?
Emily Bernal says
Simply amazing!
Monique says
AMAZING. I substituted the powdered sugar substitute for brown sugar Swerve for the crust, which adds 1 g carb from erythritol and it tasted like graham cracker. Thank you so much!
Bella says
Hi do you know roughly how much grams/cups the cream cheese is in total? We live in Australia and the quantities may be different!
jenniferbanz says
I believe it is 1.36 Kilograms
Michelle says
Yes you are correct, I have the box yet from a 48ox block & it says 1.36 kg
debra wilson says
I made this last night and it was so good. I didn't have enough powdered eyrithotol so I was able to use 1/4 cup in the crust and 3/4 cup in the filling along with some sucralose. it was so good you cant even taste the artificial sugar.
Kristi kush says
Is the cooking time the same if it’s cooked on convection?
jenniferbanz says
I have never tried convection so I am not sure
Lucy Holt says
In the video, you say to bake at 300, but the recipe says 325. I am making this for Mother’s Day lunch tomorrow and want to do it correctly. I have lost 30 lbs. following your guide and recipes. Thank you, Jennifer!
jenniferbanz says
Sorry for the delay Lucy! The temp is 325
Khai says
Can i use Equal sugar as sweetener?And if so,since 1 cup of other sweetener is equivalent to only 24 packets of Equal will it still work or will the texture be compromised?I tried making it using Stevia but the after state was bad...
jenniferbanz says
It should work!
Niyati Sharma says
Hey,
Do you think homemade sour cream would work as well?
jenniferbanz says
If it is the consistency of store bought sour cream, then yes!
Debra says
This is an excellent recipe. It does take a bit of time to make but it is well worth the effort. Smooth and yummy! So often keto desserts are gritty,not this one!
Maureen Hirt says
Oh how I love this cheesecake! It’s really hard to tell it’s low carb. Just delicious and I’ll definitely make again. Used canned no sugar topping which I don’t normally do but I wanted the fruit this time. The only problem is that no one in my house likes cheesecake so I have to eat it all by myself-no problem with that!
Lana says
Are you really using 6 packages of cream cheese?
jenniferbanz says
yep!
Victoria Alonzo says
Holy Moly
Michelle says
My first cheesecake, were very excited to try this! Thank you 🙂
Lauren says
Fantastic recipe. Always turns out delicious. Have made it many times even trying different flavours, we did coffee the last time. We aren’t Keto but have diatbetics in the family so always try to have low carb sugar free options and nobody can ever tell! thanks from Sydney, Australia.
Liz says
I'm an older person and have made MANY cheesecakes in my lifetime...keto and non keto. This is an excellent recipe if you follow Jennifers specific instructions. This is now the only keto recipe I will use for cheesecakes.
Cheryl says
I love this cheesecake and I make it all the time. Even my husband and son loves it. If I wanted to make it in a smaller size could I do 2 8in pans and if so what would change on the cooking time
jenniferbanz says
You would want to keep an eye on it after about the 30 minute mark.
Megan Smith says
Hi there - what is the metric / cup weight of the cream cheese (based in the UK)?
jenniferbanz says
It would be about 1300 grams of cream cheese
sakshi upadhyay says
Hi if I want to make half servings can I just half of all the ingredients mentioned above?
jenniferbanz says
Yes, that will work!
Brianna says
Hello: I'm going to make this now but I don't have powdered sugar, its the regular lakato granular one. Any tips or adjustments needed; please let me know 🙂
jenniferbanz says
You could run the granular Lakanto through a food processor to get it more powdered
Tan says
Best keto cheesecake recipe I have tried. Tastes just like a high end cheesecake.
Thank you for this brilliant recipe.
Mari says
I just want to say that this is the first time in my life that I make a dessert, and it was just amazing!! My husband is not in the keto diet, and he was asking for more! Thank you!!
Mari says
Hi! How long can it last in the fridge?
jenniferbanz says
About a week
Ashley says
Is the batter for crust supposed to be watery when using sunflower flour?
jenniferbanz says
If that happens, add more flour until it is a moldable consistency
Courtney says
This is the best cheesecake, period. So impressed! Made an amazing birthday cake for my diabetic father and keto boyfriend. Thank you!
Lauren says
The powdered sweetener I have is 2:1...would it be safe to halve the amount, or do you think it would lose too much volume?
jenniferbanz says
I honestly do this with the full amount because I really don't think the sweetness of the powdered Lakanto is truly 2:1
Micki says
I only have a 9 inch pan and putting the rest in Cupcake pan for cheesecake bites, how long should I cook these at? Any helpful hints?
jenniferbanz says
I would check on it after 30 minutes
Kim Knudson says
This turned out to be a BEAUTIFUL cheesecake. We could not eat it, however. It was beyond sweet, and I didn't even use as much sweetener as it called for. I had to throw it out. I used Swerve, which is a 1-1 sweetener. I will adjust it again.
Naomi says
I made this last night and it is so good! Tastes like the real thing. I made a strawberry topping of sliced fresh strawberries, lemon and erythritol. Loved it! I also halved the recipe as best I could and used 4 packages cream cheese and 3 eggs. I halved the erythritol in the cream cheese mixture but made the crust the same. Amazing!
Maria K says
I am thinking about halving too. How long did you cook it for?
Liz says
Do you have scaled down recipe? This is huge. I want to make your recipe out of all out there.?
lori says
this is exactly what I was perusing the site for, a scale down recipe, please reply asap
Carol says
Hi, I have a question. Is it possible to replace some of the cream cheese with ricotta cheese?
jenniferbanz says
I am not sure. if you try, let me know if it works!
Isabel says
Hi . What can u substitute for the sour cream?
jenniferbanz says
You could use Greek Yogurt or just leave it out
Susy says
I wish I could post a photo of how beautiful it came out! I have a major sweet tooth and cheesecake is definitely a favorite in my household so being on keto can be a little challenging when it comes to desserts. I followed your recipe exactly except I used coconut flour instead of almond. It came out just as yummy I think! Surely, I will be coming back here to look and try other recipes!
Holly says
I have 9 inch springform pan: My adjustments... only adjustment to crust was that I used swerve granular instead of powdered. no adjustment to quantity.. Filling— used 4- 8oz packs of cream cheese. 4 eggs. 1 2/3 cup swerve powdered. Added “a dash” .. maybe like 1/8 tsp to full amount of vanilla. I have conventional oven. Kept cooking time and temp the same as directed in recipe. Came out scrumptious!!!
Hadia says
Hi how much sour cream did you use?
Tracy says
Making this tonight and totally forgot the sour cream. Just sat there looking at me on the counter once I put the tin in the oven. I'm going to have to see if it was an expensive mistake or good enough to pass. Honestly though, I don't see how it would have all fit because the tin was practically overflowing without it. Ii used the correct size so perhaps I over whipped the cheese?
Tracy says
Update...the top looks burned and it mushroomed up. I have it in the middle rack and at the right temp. Very frustrated.
jenniferbanz says
That could be from over-beating the batter
Kathi says
This was the first keto cheesecake I've ever made and it is absolutely delicious! So good that I had a piece for breakfast.