Keto Cheesecake
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This keto cheesecake recipe is smooth, rich, creamy, and made with just 6 ingredients! I love that this dessert takes less than an hour all up.
Love keto desserts? Try my keto brownies, keto chocolate mousse, keto peanut butter cookies, and keto ice cream.
It may surprise you, but cheesecakes are one of the easiest desserts to “keto-fy”. A classic cheesecake uses many keto-friendly ingredients, like eggs, cream cheese, and/or heavy cream. With just a few minor tweaks, my keto cheesecake recipe looks and tastes like the real thing!
Table of Contents
Why I love this recipe
- It needs just 6 ingredients total, and that is including the crust.
- It’s made using simple and affordable ingredients. No hard-to-find flours, sweeteners, or additions are needed!
- The cheesecake is so smooth, rich, and creamy that even those who don’t follow a keto diet will be obsessed.
- It takes less than an hour to bake, which is nothing compared to other cheesecakes out there.
Ingredients needed
Crust
- Keto cookies- While for most keto pies and cheesecake recipes we use a keto graham cracker crust, we found this cheesecake worked better using crushed peanut butter cookies. If you have a peanut allergy, this works just as well with crushed almond butter cookies.
- Butter- unsalted butter measured in its melted state.
Filling
- Cream cheese- Softened and at room temperature. Also, try to use cream cheese that comes from a block instead of a tub. It contains very few additives (if any) and yields a much creamier dessert.
- Sour cream- Like the cream cheese, your sour cream should be at room temperature.
- Superfine sugar substitute- Also known as caster sugar. Superfine sugar has the consistency between standard sugar and powdered sugar, and you can easily make it yourself. Simply blend allulose until it has a finer texture.
- Eggs- Room temperature.
- Vanilla extract- A classic vanilla cheesecake should ALWAYS have a hint of vanilla.
How to make a keto cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Add your cookies to a food processor and break them down until a fine consistency remains. Place the crushed cookies into a bowl and mix through the melted butter. Transfer the mixture to a 9-inch spring-form cake pan and refrigerate it.
Step 2- Make the cheesecake filling. Add the cream cheese, sour cream, and sugar substitute into a high-speed blender and pulse until smooth. Add the eggs and vanilla, and blend once more until combined.
Step 3- Bake for 50-55 minutes, or until the cheesecake has set in the middle. Let the cheesecake cool completely before refrigerating it for at least four hours to firm up beautifully.
What to serve with this dessert?
Take your cheesecake up a notch by serving it with some keto ice cream, keto whipped cream, a drizzle of sugar free chocolate syrup or a light dusting of keto powdered sugar.
Arman’s recipe tips
- Avoid overbaking the cheesecake, as it continues to cook as it cools. Once it is mostly set in the middle, you can be confident it will be fully cooked once it has cooled.
- Cooling your cheesecake in the still-warm oven helps it firm up even better than when left at room temperature. Be sure to keep the oven door slightly ajar. Otherwise, you will be left with a dense dessert!
- Do not refrigerate the cheesecake until it has cooled completely. This will avoid any potential cracks on the top.
Storage instructions
To store: Low carb cheesecake should always be stored in the refrigerator, covered. It will keep well for at least one week.
To freeze: Place leftover slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months. Be sure to thaw it completely before enjoying it.
Frequently Asked Questions
Full-fat cream cheeses, including the Philadelphia brand, are all suitable for a low-carb diet. They are high in fat and protein, with very few carbs. Avoid using reduced-fat or fat-free cream cheese, as the fat is replaced with extra carbs.
Monk fruit sweetener and allulose are fantastic keto sweeteners that can replace sugar in cheesecakes. If you are making a flavored cheesecake, using a brown sugar substitute intensifies the flavor.
Each slice of cheesecake in this recipe has just 3 grams of net carbs.
If you make this cheesecake without the cookie crust, there are just 1.5 grams of net carbs per slice.
More easy keto dessert recipes
Keto Cheesecake
Video
Ingredients
For the crust
- 2 1/2 cups keto cookie crumbs * See notes
- 5/8 cup butter melted
For the cheesecake filling
- 2 cups cream cheese softened and room temperature
- 1 1/4 cups sour cream room temperature
- 3 large eggs room temperature
- 3/4 cup superfine sugar substitute I used erythritol ** See notes
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 160C/325F. Line a 9-inch springform pan with parchment paper or tin foil and set aside.
- In a high speed blender, add your keto peanut butter cookies and blend until a fine consistency. Measure out 2 1/2 cups and place it into a mixing bowl. Add the melted butter and mix together until combined.
- Transfer the cookie crust into the lined springform pan and use the back of a spoon to spread around the edges. Refrigerate the crust while you prepare the filling.
- In a high speed blender or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until combined. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.
- Remove the pie crust from the refrigerator and add the cheesecake filling to it. Place the cheesecake in the oven and bake for 50-55 minutes, or until the middle is mostly set.
- Turn off the oven and open the oven door slightly. Allow the cheesecake to cool in it completely, before refrigerating for at least four hours, to firm up.
Notes
Nutrition
Originally published September 2021, updated and republished April 2024.
I made this and it was perfect. No one would know it was ‘Keto’. My son asked for it, but the rest of the kids swooned, texture perfect, no lemon and lots of vanilla compared to most recipes. Now I have a daughter in law who needs lactose free food.
Can I make this with lactose free cream cheese, sour cream, real sugar etc and will it be as smooth and creamy? Thanks!!
Hi Chris, so happy you guys enjoyed this cheesecake! And yes, those swaps should be totally fine. Lactose free cream cheese usually behaves very much the same as regular cream cheese in baking. You should still get a very smooth and creamy product, especially now that you’ve had some practice! Let us know how you go!
Do I have to bake the cookies before breaking them apart for the crust?
Yes, they do need to be baked, Banandee 🙂
I’ve made this recipe 3 times now. Does not disappoint. Only my wife and sister-in-law know its low carb. People love it! They don’t know its keto/low carb.
Thanks for great recipe.
I love to hear that, Craig. That’s always the biggest complement with these specific diet recipes, is that people can’t tell the difference.
I’m glad you’ve made it so many times- I really appreciate it.
I’m delighted with this recipe
I made the pnut butter cookies as the crust, and to serve it I placed fresh raspberries on top. Wonderful 🌟 🌟 🌟 🌟 🌟 yum
I love that, Leah! The peanut butter cookie crust is my personal favorite, but I’m bias because I love peanut butter haha!
Thanks for making my recipe 🙂
Its a great cheesecake. I followed the directions but cut the sweetener in half
Its a do again.
Thanks so much for the feedback Jennifer!
I used to have my own catering business. One of my main desserts with cheesecake. I had several varieties. When I saw this, I wanted to make a lower calorie cheesecake. I used your recipe and added some of my staples that I used for my cheesecake. Was two extra egg yolks, for a cup of heavy cream a teaspoon of almond as it always goes well with vanilla. And of course, I had to stabilize it with 1 tablespoon tablespoon of cornstarch. I had to make a chocolate ganache to put on top because that’s just a personal thing I like. But the cheesecake is great taking it over to a friend’s house for dinner tonight.
Hi Michele, these sound like some great additions! So glad you enjoyed the recipe and I’m sure your friend did too! Can’t go wrong with a chocolate ganache either 😛
Can I use the three ingredient cheesecake recipe with the crust from this recipe?
Oh how funny Lauren- I just replied to you and suggested this very crust for it!
Hi Arman,
Thank you for this recipe. I just want to ask if I’ll use monk fruit as my sweetener, do I use the same amount? (3/4 cup).
Thank you so much!
Hi Ana- you would. I’d be careful with using monkfruit, as some brands leave a gritty cheesecake batter, and/or a cooling aftertaste.
Hi Arman,
Thank you so much for such prompt response. I was able to get Allulose and will use this instead of monk fruit 🙏🏽 i’ll let you know how I go!
Thank you so much!!!
Ana
You are so welcome, Ana- Can’t wait to hear your thoughts, feel free to reach out anytime- here, email, insta! 🙂
Iam struggling with the peanut butter cookies can I use quest cookies?
Hi Tammy- yes that is fine. Or any packaged sugar free cookie with minimal carbs.
I have never made a keto cheesecake, a friend of mine requested it for her birthday. I will admitted never making one before I was intimidated, yet I also have to admit so so so easy to make thank you
Aw, thanks so much Nola. Thanks for making my recipe, and I’m so glad it was easy for you to make- here’s to you making more desserts 🙂
Hi Arman, my family loved this cheesecake and actually none of us are keto- I just had to use up allulose leftover from my roommate!
Hi Kalpanee- thanks so much for your lovely comment and rating. How funny!! Well, I’m so glad everyone enjoyed it then! 🙂
I tried making the keto shortbread cookies and they were too soft. (Cake like). Nothing like shortbread. What did I do wrong or is that the nature of almond flour?
Hi there- no that shouldn’t have happened- and the shortbread cookie recipe I have here should turn out crisp and crumbly. Did you bake them long enough? Almond flour baked goods can still turn out well, so it shouldn’t be that. Let me know and I can troubleshoot for you!
I too tried making the shortbread cookies and they don’t taste anything like shortbread. I used monkfruit/erythritol sugar because I can’t get allulose in Canada. They are a bit crumbly, but leave that cool mouth feel and taste more like a sugar cookie. Can I use them as the base for the cheese cake and what do you suggest to make it more tasty.
Hi Patti- I’m not surprised that happened and that is why I recommend allulose 🙂 Monkfruit/erythritol are notorious for drying out baked goods and for leaving a cooling effect. I have had some Canadian readers order allulose from iherb. I think you’ll be able to salvage it for the base of the crust, provided you mix it with butter.
I love doing your recipes because they are well explained and easy to make and I feel confident when baking them.
Thank you
Aw, thank you so much 🙂
This cheesecake is amazing! I made it for my son and daughter-in-law and it’s on order now for Christmas day! I did substitute buttermilk for full fat Greek Yoghurt which made it lovely and creamy plus the juice of half a lemon. To both the crust mixture and the cheesecake I added half a tesp of cinnamon & ginger. This has definitely gone down as a favourite with your lemon cake! Thank you.
Love to hear that, BG!
I make this for every birthday or celebration, and it’ always a hit.
I love to hear that, Erin! Thanks for taking the time to leave a lovely review and star rating!
Is the cheesecake batter supposed to be soupy and more like a liquid than a custard before baking? I followed the ingredient list and instructions exactly and mine is like water…
Hey Connor, this is most likely due to the cream cheese you have used. Was it in a tub? This is usually designed as a dip or spread and is often much thinner. For best results you’ll need to use full fat cream cheese that’s available in blocks. Hopefully this fixes the problem, let us know if you have any more trouble. The video on the recipe card should also help you with the fillings consistency.
Fantastic recipe! It’s no wonder that you have so many followers with both this cheesecake and the lemon cake! I used full fat Lancashire Greek Yoghurt in place of the sour cream. I also added half a tesp of ginger and cinnamon to both the crust and the filling. My family whom I’ve made it for are raving about it, and it’s going to be an order for a Christmas dessert on their menu!
I’ll look forward to baking more of your recipes.
Brenda, this comment is so wonderful and lovely- I also love that you are based in the UK because I ADORE Lancanshire Greek Yoghurt and wish it was available in America and Australia! Have a wonderful holiday season!