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.
Trish M says
I absolutely love this cheesecake. Following your directions exactly produced a perfect and delicious product. I'm planning on experimenting to try and make it a chocolate cheesecake! This is my new favorite dessert!
Mary V says
I make this recipe for every holiday and it’s always a hit! No one will ever know it’s keto. I make exactly as directed and it comes out perfect every time.
Patti says
This is one of the most amazing desserts ever. I made the pumpkin version and used powdered Monkfruit sweetener. Only 1 1/3 cups in the main batter.
Costco sells a 48 oz cream cheese package which makes it easier and more affordable.
Thank you so much for sharing this recipe!! Absolutely delicious. And comes out looking professional.
Gail Marciante says
This is truly the best cheesecake EVER!! My family loved it!
Pat says
I have a question, this is by far the best keto cheesecake recipe, I absolutely love it but the first 4 times I made it it turned out perfect!!! the last couple of times I made it, it didn't get completely cooked, and so I tried leaving it in a few minutes longer and it rose above the pan it was beautiful. Then when it cooled, it sunk in the middle. It tastes delicious but what am I doing wrong to make it sink in the middle? Help!!
Eric says
Really liked this cheese cake! I add sliced up almonds to the crust and baked the crust for 10 minutes. Really liked the added texture and a bit of crunch it gave. Looking forward to next cheesecake bake.
Stacie P says
I made this for my diabetic Boyfriend and his family. I doubled the crust as I think that is one of my favorite parts. Everyone loved it, including the kids. No one knew it was keto. I'll definitely be making this again!
Kristina says
I tried this and I’m not sure how you do the crust without baking it first like most recipes call for. Mine crust was a soggy mess and a would up scraping off as much as I could from the sides.
Lace Levin says
I think maybe you added too much butter or too little almond flour (I don’t see how you could do the latter though bc I could barely get it to cover the bottom and bottom sides of pan so had to double crust). It is a pretty dry consistency that you have to manually spread to cover the pan and pat flat, not at all soggy or runny.
Joi says
What is the purpose of the plastic wrap on the cheesecake while it is in the fridge? Is it to maintain moisture? If so, could a clean tea towel work? I'm working on being as "plastic-free" as possible for the environment and prefer to avoid purchasing or using it whenever possible.
Thank you for your response. I can't wait to try the receipe.
jenniferbanz says
Yes, just to keep it covered
Elena says
Ok I see. Nevermind! Can't wait to make this!!
Elena says
How many slices I'm one cheesecake?
Kevin says
Made this in cupcake format, about 1.5 carb for each serving. Tastes great. Will definitely keep this around for when I need a sweet tooth fix.
Amy says
Kevin, how long did you cook them in the muffin tin?
Walli Feiler says
How did the cupcake format turn out. Couldn’t find my springform so put it in 9x13. ???? bf now
Steve says
This recipe has made me a hero on the block. Everyone loves it. Wondering if you have any advice about transforming the recipe into bars rather than the full on cheesecake? Thanks for this awesome recipe.
Cindy Noll says
Nutritional Value gives the nutrition per one slice serving. That's great! However, how many slices should there be in one cheesecake? Love the recipe ...........
jenniferbanz says
The recipe makes 12 servings
Janet says
I made this cheesecake for New Years. Too much to eat at one sitting so I froze half of it and it still was great 1 week later. The only complaint was there wasn't enough crust.
This time I am going to double the crust recipe and make sure it goes up the sides of the pan.
I was wondering if I can substitute fresh lemon juice for the vanilla or do I need to use both? Will the extra liquid change the texture.
Deena says
I made this cheesecake for Valentine's Day and my Valentine loved it! I added lemon rind and some lemon juice for a light citrus flavor and served with blueberries. It was so good! Today I'm making the pumpkin version for my son and I made the crust out of pecans, butter, monk fruit sweetener and pumpkin pie spices to imitate a ginger snap crust. YUM!
Lacey says
I made this cheesecake yesterday and we ate it today and it was AMAZING!! It was my first time ever trying to make a cheesecake and it came out perfectly! I have been doing keto for about a month and I was craving some kind of dessert. Thanks for a great recipe. I will be making this again in the future!
Valorie says
Really love this cheesecake!!! I’ve made a least 5 times, best cheesecake ever‼️ I used swerve and it awesome, going to give monkfruit powdered sugar a try!! Had to cook mine about 7 minutes longer, maybe my oven is as hot as it should be! LOVE LOVE IT ♥️♥️
Aracely says
I want to try this recipe. What kind of cinnamon did you use? Powder?
jenniferbanz says
yes
Rebeca Reyes says
Has anyone tried adding dark chocolate chips? I just wonder if I would have to change anything if I added these?
Julie says
This cheesecake was absolutely tasty! My husband said it's as good as non keto cheesecake. I highly recommend.
Nickie says
Everyone in my family loved this recipe! This was my first attempt ever at making cheesecake because I've always been afraid to try it with the water bath and all the things that can go awry with so many ingredients. I even made a sf blueberry and a sf strawberry compote for the top. I wish I could post a pic of how beautiful it turned out for this cheesecake newbie. Thank you!
melissa says
I really want to make this. I want a crust but my son is allergic to tree nuts. Can I use a regular graham cracker crust even though that's not keto?
jenniferbanz says
yep!
meegan kessock says
i bought a graham cracker crust. Do the amount of ingredients stay the same for the filling? 6 nlovks of crea mcheese sounds a lot...im just curious! because i will be buying the ingredients right after work
Renee says
My husband loved it! Used the convection oven for an even cook and it worked out great!
Kim says
Great recipe! I made this for the super bowl and everyone loved it. Thank you for sharing.
Terri VanGelder says
Simply said...AMAZING!
Linda L. says
I didn't have a 10" in springform pan but I halved the recipe so I could use my 7" in springform pan. Taking the advice from comments, I baked the crust right away for 15 minutes at 325F instead of placing it in the fridge. For the filling, I used the Swerve band as my powdered sweetener, 3 8oz of cream cheese, 2 eggs, and opted for plain greek yogurt instead of sour cream. I didn't use all the filling batter as I didn't want to overflow my springform.
When it was in the oven, I checked at 35 minutes and then added 5-7 more minutes. It was my first time making any cheesecake so I was unsure when it was done even though I read the middle should have a slight jiggle and no cracks. It was good, but I think I would like to make a topping to go with it, like strawberries compote as I felt that there was a very slight unusual aftertaste which I know is the powdered sweetener as I am used to sugary desserts. I wanted to try this dessert so I could make it for my diabetic father and I think I will! Thanks, Jennifer!!
Darlene Blotzer says
Honestly, I just use plain granulated Splenda. Everyone I've fed it to loves it, and no one has ever said it was gritty or anything like that. In fact, my daughter was shocked since she said she has never had a good time baking with Splenda. I do it all the time though!
Tina says
How much granulated Splenda do you use for 1 cheesecake?
Jacqueline says
This was an excellent guilt-free cheesecake! I tried it for the first time and it was delicious!
Katie says
I am going to try this but I hardly call 600 calories a slice guilt free lol
Luke says
An absolute crowd favorite.
Jason says
We tried this recipe back in November and it turned out really good. I was surprised. We are new to low carb diets and didn't know what to expect. It was so good that I'm getting ready to make it again today. Thank you!
Jane Russell says
Excellent - Delicious - Easy, wouldn't change a thing!!! Family said "the best cheesecake they've ever had"!! (I've been making cheesecake for 50 years). I was a little hurt but when I tasted it I agreed!! - I won't make another!! Thank you for sharing this!!
Jen says
This cheesecake was amazing! Thank you for sharing this recipe!
Sheila says
This Cheesecake was absolutely delicious. Thank you for sharing it. I'm looking forward to trying more of your recipes. Sheila
Tasha says
If I do not have a 10 inch springform pan, can I cut the recipe in half and use my 8in pan?
Can't wait!
jenniferbanz says
Yep! The cook time might need to be reduced
Donna Alexanderdga4411@yahoo.com says
Best keto recipe I have tried. My family loved it.
Alexa says
Loved the recipe! Made it yesterday and was super easy to make + delish. I think I'm going to try using 1/3 less fat cream cheese next time to make it a bit healthier, rather than that, great recipe!
Cat says
The recipe looks fab! I'm in the UK, are you able to supply the quantities in metric please?
Nancey Chambers says
I made this yesterday. It was pretty good. I think just a little on the tart side and not enough sweet. I didn't like the crust at all, though. Tasted doughy.
Heather says
This cheesecake was great! I used half the amount of sweetener in mine and served with cream and chopped peanuts.
Will make this again!
Cheryl Canter says
The first time I made this, I used almond meal in the crust. The second time, I used blanched almond flour and it was perfect! This recipe doesn't even hint at being sugar free. It truly is the BEST CHEECAKE I've ever tasted!!
Kathy Terry says
We made this for Thanksgiving. Now making it for Christmas. Everyone loved it at Thanksgiving! Thank you for sharing!
Jenny says
Hello do I use salted or non salted butter?
jenniferbanz says
I always use salted but it is a personal preference
Joe says
I made this over the weekend, my first ever cheesecake attempt. It turned out AMAZING!!! Thank you so much for sharing!
Betzy says
Hi I made this for the Super Bowl and it was fantastic. I made a raspberry sauce to put on top too. If low carb tastes this good, you have made this journey alot tastier for all us! Btw, Wondering if the calorie count is incorrect as in carb manager it states 312 calories and not 600. Thank you.