This keto cheesecake recipe will be a household staple, regardless of what diet you follow! Made with just 5 main ingredients, the filling is exceptionally thick and creamy! 3 grams net carbs per serving.
Much of my recipe development and creation stems from some of my mom’s original recipes. Since starting a low carb diet, I’ve gone through her recipe archives and tweaked a bunch of them, switching out the sugar and flour for more keto friendly ingredients. On the rare occasion, I stumble upon a dessert or two that require very few swaps.
One of my mom’s most made recipes is her classic New York cheesecake. On paper, you’d think it was full of carbs and you’d be right. However, with a few TINY tweaks (I’m talking two or three!), you can turn a classic high carb and high sugar cheesecake into one that is virtually carb free…without sacrificing any flavor!
This keto cheesecake recipe will be a dessert staple in your household, keto or not. It uses simple and affordable ingredients and needs just 5 ingredients to make, 6 if you include the crust! Now, this dessert may look incredibly fancy but I promise you, it’s one of the most foolproof desserts you’ll ever make.
No sugar and no grains are needed, but you’d never tell. The texture is extra thick and creamy, and the crust is firm and buttery. It’s sweet, slightly tart, and with a hint of vanilla throughout, just like any classic cheesecake should be!
I went around to my mom’s house the other day and brought this cheesecake over, wondering if she’d be able to tell the difference. After enjoying a slice, she could NOT believe it was low carb and sugar free- She swore it was her classic recipe!
Ingredients to make a cheesecake
For the cookie crust
- Keto peanut butter 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.
For the 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 erythritol until it has a finer texture.
- Eggs– Room temperature.
- Vanilla extract– A classic vanilla cheesecake should ALWAYS have a hint of vanilla.
How do you make a keto cheesecake?
1. Start by blending or crushing your peanut butter cookies until it reaches a fine consistency. Transfer it to a bowl and it in the melted butter and mix together until combined. Transfer into a 9-inch springform cake pan and refrigerate it.
2. While the crust is chilling prepare the filling. In a high speed blender or food processor, combine your cream cheese, sour cream, superfine sugar substitute and blend until smooth. Add the eggs in, followed by the vanilla, and blend once more.
3. Transfer into the prepared pie crust and bake at 160C/325F for around an hour or until the cheesecake is set in the center.
4. Turn the oven off and open the oven door slightly, letting the cheesecake cool completely. Once cooled, refrigerate the cheesecake for at least four hours.
Tips to make the best recipe
- Avoid overbaking the cheesecake, as it continues to cook as it is cooling down. The filling is done when the middle is mostly set.
- 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.
Storing, freezing, and serving tips
- To store: This dessert 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.
- Serving ideas: I like keeping it simple with either a dusting of some keto powdered sugar or a drizzle of caramel syrup. If I’m being fancy, I do love a cheeky scoop of keto ice cream.
More keto cheesecake recipes to try
Keto Cheesecake (Award Winning Recipe!)
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
- 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 into it. Place the cheesecake in the oven and bake for an hour, 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.