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.
Jamie Pearson says
This was soooo good. My husband and I savored every guilt-free bite.
Maria says
Delicious cheesecake! Tasted like regular cheesecake. My crust fell apart but was still delicious. Froze a few pieces since this makes a huge cheesecake.
M E Sergeant says
you give the carb count per serving but unless I know how many total servings there are - how do I figure out the single serving carb count.?
jenniferbanz says
Per the recipe, the recipe makes 12 servings
Laura Kennan says
Baked this and it’s absolutely delicious...I will get probably 14 slices out of the cake. My only worry that 7g total carbs is a little high for me as I’m on Keto and try to have under 17g carbs for the whole day....so will have to freeze it as I wanna eat the whole thing.
Thank you for the recipe
David says
This is a great cheesecake, I found if you split the batter between two 10 pans and cook about half the time, you end up with two great cheesecakes, also I use ground pecans for the crust so good.
Rosie says
Do you know how many carbs 1 slice would be if I made it crust less
Paul N Grochowski says
On the nutritional info it doesn't say a size or weight. How do I cut 300 calorie slices? What is the weight in grams of your 600 calorie portion?
jenniferbanz says
You would need to cut it into 24 slices
Kevin Hangman says
Excellent recipe! I didn’t change anything. Baked mine 55 minutes. 1 hour would have been perfect. Might try baking the crust first next time to get a dryer texture. Hardest part of whole recipe was unwrapping all those packages of cream cheese...
Jana says
Not one recipe yet from Jennifer has not made it into my permanent recipe space. I have been a successful low carb eater for nearly two decades and to date this lady and her creations continue to deliver 100% satisfaction which is a rarity. This fantastically authentic in taste and appearance cheese cake amazed me and my mother; both low carbers and keto friendly people for years. Getting ready to make it again. This time however, I am leaving out the cinnamon in the crust. The crust recipe is amazing as well; tastes like cinnamon rolls; iced! It is fantastic. The taste of this keto cheesecake is authentic and tastes like old school cheesecake. You can't tell its sugarfree which was fantastic because it's plenty sweet; just the way I prefer it.. Thank you for creating and sharing such delicious healthy keto and low carb delights. I am a fan.
Holly B says
I used half the recipe in my 7" springform pan and only one and 3/4 cups of sweetener. The crust was very sweet (not altered ) and I though that would offset the slightly less sweetener in the filling. It works for me . I am going to try the pumpkin version with the full amount of sweetener. This recipe was so delicious!
I cooked the cheesecake per the instructions, but started checking for doneness at 35 minutes. It took 40 minutes. It was a bit more wobbly than the video above showed, but it was perfectly set after chilling.
Cheryl says
I made the cheesecake. It is outstanding.
CAROL JARNUTOWSKI says
Hi, I was wondering if you have a receipe for cheesecake for two. I have 4" springform pans and wanted to make the cheesecake. Would cutting this receipe in half be the same.
Holly B says
I have a 7" springform pan and cutting the recipe in half was perfect for that. I think this will be too much for one 4" springform, but would probably be perfect for two 4" springform pans. I also wanted to add that my cheesecake took about 40 minutes to cook. I started checking at 35 minutes.
Kristen Miller says
Could you use a cupcake tin for this with cupcake papers to make an individual serving? Thanks!
jenniferbanz says
Use this recipe, Kristen. https://jenniferbanz.com/keto-mini-cheesecake-bites
Pam says
I just made this for the first time and by far the best cheesecake I have ever put in my mouth! So Good!!!!! Thanks for the recipe!
Anna says
Hello! I have a question. If I’d prefer to use powdered sugar (we aren’t keto but this recipe sounds great!), is it a 1:1 substitute to the powdered sweetener amount you mention?
Am I also able to swap out sour cream for plain Greek yogurt?
Thanks!
jenniferbanz says
Yes, it's 1 for 1. and yes, the greek yogurt will work
Sue says
Is the 7 grams of carbs net carbs?
jenniferbanz says
yes
Jo says
I made this cheese cake it was superb , I couldn’t wait to cool it down in the fridge so I try cut a small size to taste. It was surprisingly set and scrumptious ?
Corry says
The nutrition info says each slice (1/12th) has 7 carbs. My calculations show 10 per dice (there are 96 alone in the cream cheese which, divided by 12 slices, equals 8–plus additional carbs from the almond flour and sour cream.
18 almond flour
96 Cream cheese
8 sour cream
122 total /12= 10 net carbs per slice
jenniferbanz says
Depends on the cream cheese you use. the one I and most people use is Philadelphia brand and it has 48 grams of carbs for the entire recipe.
Blessing Kerisiano says
Hi! Just a question, does it HAVE to be a springform pan? or will any 10 inch pan suffice? hopping back on the keto train and I’d looovvee to give this recipe a shot, i just don’t have a springform pan. ?
Eileen says
The best ever! This is the third time I have made it. Celebrating my daughter's birthday and weight loss of 65 pounds thanks to Keto 🙂 I can't wait to eat it tomorrow 🙂
Erin says
This is So delicious! I made two crusts, baked them each for about 15 minutes, then used half the filling to make the pumpkin cheesecake (with homemade pumpkin pie spice) and half to maMe a plain cheesecake with the zest of one lemon added. I used powdered Swerve as my sweetener and it is so delicious! Small slices are completely satisfying and I’ve frozen the rest so I can indulge occasionally. Thank you!
Adam says
Great recipe! Only problem I'm having is the filling has a grainy texture. I'm struggling to get the monk fruit sweetener in the UK and have tried powdered Zero Kcal Stevia Sweetener and Powdered Erythritol. Do you have any alternative tips?
jenniferbanz says
If it's powdered I'm not sure why it would be grainy.
Cynthia Lee Wheeler says
I just made my first one and halfed the filling to cut carbs plus i only have a 9 inch pan, it came out really really good but I did overcook it a little. Will try again and cut the cooking time some. Was thinking some lemon juice might be good in the filling too have you tried that? Thank you, I love your recipes. Net carbs with half filling recipe: 12 servings 4.03 net carbs, 8 servings 6.05 net carbs.
Cynthia Lee Wheeler says
oops i meant to put 5 stars
Anna says
hands down the best cheesecake. my family liked it even more than regular cheesecake. I made it without the crust and it was supper creamy.
Gözde says
Seriously fluffy! I followed the recipe but ended up adding nutmeg to my cream cheese filling. Scrumptious!
Debra Sparks says
More of a question. Recipe says 6-8oz cream cheese. Is this correct?
jenniferbanz says
It would be 48 ounces of cream cheese
Diana says
I'd like to make this for my birthday this weekend, but we're only 2 people and my springform is 6 inches. Could I do half of the recipe in my 6-inch springform and if so, do I need to adjust the baking temperature and time?
jenniferbanz says
Yes, you may need to reduce the cook time but I am not sure as I have never made that size before
Jenn says
I enjoyed this cheesecake recipe. It is a big cheesecake but who doesn’t want to eat cheesecake every day? The first time I made it I tried to make it with a cinnamon roll filling in the middle of the filling and cream cheese icing on the top. It turned out pretty good but could have used some more cinnamon roll seasoning because of how big the cheesecake is. That was my fault. I just made the pumpkin flavored one. I did double the pumpkin spice seasoning because of how mild the flavor was and I added some whipped topping. I enjoyed it now that the weather is changing
Dale says
Thank you so much for making this recipe for the keto world! It is truly the best one ever! So easy and so perfect. Getting ready to make it for the second time. This time I’m going to include a praline pecan sauce on top. The hardest part of the recipe is the wait!!!
Amity D Cunningham says
Is tbe nutritional breakdown above with or without the crust?
jenniferbanz says
With the crust
Wanda says
If the sweetener is 30 grams of carbs per 1/4 cup and the recipe calls for a total of 3 cups of the sweetener, how can 1 portion only be 7 grams of carbs? I'm new to keto and maybe there's something I'm missing?
jenniferbanz says
The sweetener is zero carbs
Suzy says
On Amazon, it says the monk fruit sweetener is 30g for 1/4 cup. your recipe calls for 2 cups of sweetener.
Can I use Splenda because that has 0 carbs?
jenniferbanz says
The carbs in monk fruit are a sugar alcohol so they are not counted. Just like Splenda
Denise Dileo says
How many extra carbs is it if you sub for the pumpkin ?
Tracy Young says
We made it just as it appears on site. The oven was preheated to 325 (we had bakers thermometer in oven to check oven temp throughout) and we put a tray of 200 F water on bottom rack. after 50 minutes the outside ring was well browned and the entire cheesecake jiggled when touched. I loosely placed a piece of foil over cheesecake to stop browning. it took another 35 minutes to cook. he filling was over the 10 inch Wilton springform pan. we are now resting it on counter which I will increase to three hours as I have read from other chefs. I have made cheesecake recipes before (all flawless) so I an a little confused about this recipe. Every ingredient was 70 degrees F before cooking. I placed the backers thermometer in the oven just to make sure my over was accurate as I had just had it calibrated. Never cooked with powdered Monkfruit before.
jenniferbanz says
Nowhere in my recipe do I say to add a tray of water to the bottom rack???
Teresa says
would it hurt to do the water since that helps a cheesecake not to crack?
jenniferbanz says
I don't think it would hurt
Priscilla Champagne says
Just made this whereas this is my daughters favorite and she's coming for dinner tonite. I have no doubt it will be delicious. Thanks for the recipe and tips.this recipes a keeper.
Carolyn gibson says
I just made the keto cheesecake followed everything after the 30 minutes with the crack in the oven door I took it out and it’s still a little jiggly is that OK
jenniferbanz says
Yes, it will still jiggle until it sets overnight
Sue LeBlond says
I made this tonight and it was delicious!
Justine says
600 calories per slice, should I be concerned with this even though it's keto?
jenniferbanz says
Always! But if you want sugar free cheesecake as an occasional treat, it's great!
Tini says
How many ounces is considered a serving size for this recipe? I don’t want to slice this too big and go over my macros.
Simon Shaw says
On your YouTube video you said you were using a 9 inch pan and oven temperature was 300. However, in the above recipe (to which you directed the viewer), it calls for a 10 inch pan and an oven temperature of 325.
Thanks in advance for clarification.
jenniferbanz says
This recipe is correct
Christy B says
Love this. Just made it for the very first time, but certaintly wont be the last! It did crack some while baking, but it wasnt an issue. Very thick and creamy. My son ate a whole piece with whip cream and couldnt tell it was low carb! His only comment was that "it was really strong" Talking about the sweetner taste. He didnt know thats what it was. Once I make some low carb blackberry topping, it will be perfect. Will most definitely have to freeze as it is huge!
Nanette Winston-Armstrrong says
Thank You , I definitely want to try Your recipe , those basic tips are what Ive seen growing up and didnt have all of the Cheescake rules all in one place ) I want to try making a Vegan version , maybe with Cashew Creme Cheese , Thanks