Looking for a luxuriously smooth, rich, and perfectly sweet cheesecake that’s completely keto-friendly? This Best Keto Cheesecake Recipe is exactly what you need. With its silky texture, buttery almond flour crust, and luscious cream cheese filling, this low-carb dessert delivers all the indulgence of classic cheesecake—without the sugar or carb overload.
Perfect for special occasions , holiday baking , or when you’re craving something creamy and satisfying, this easy-to-make recipe uses simple ingredients like almond flour, erythritol, and full-fat dairy to bring bold flavor into your keto lifestyle. Whether you’re doing strict ketosis , following a low-carb diet , or simply love desserts with depth and richness, this cheesecake will quickly become a favorite in your kitchen rotation.
In this article, we’ll walk you through how to make this perfect keto cheesecake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Keto Cheesecake
This isn’t just any old baked custard—it’s a creamy, melt-in-your-mouth delight made with real ingredients that bring bold flavor and restaurant-quality texture together beautifully.
Here’s why it stands out:
- 🧀 Silky smooth filling : Made with high-quality cream cheese and heavy cream.
- 🍪 Buttery grain-free crust : Almond flour makes it gluten-free and keto-approved.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for sweetness without sugar.
- 🥣 No-bake option available : Just chill instead of bake for a raw version!
- ⏱️ Ready in under 30 minutes (no-bake), or 45–60 minutes if baked
- 🧁 Great for gifting or storing
- 🧼 Easy cleanup : One bowl and a springform pan = minimal mess!
Whether you’re making it for yourself, your family, or guests at a dinner party, this keto cheesecake will quickly become a go-to dessert for any occasion.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
Optional: Crushed graham crackers (keto-style) or pecans for crunch
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1/2 cup heavy whipping cream or full-fat coconut milk
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
- Pinch of salt
Optional: Fresh berries, edible flowers, or a drizzle of sugar-free chocolate sauce for garnish
Step-by-Step Instructions
Step 1: Make the Crust
In a mixing bowl, combine:
- Almond flour
- Powdered sweetener
- Salt
Add melted butter or oil and stir until a soft dough forms.
Press firmly into the bottom of a 9-inch springform pan or individual molds.
Place in the fridge while preparing the filling.
Tip: For no-bake cheesecake, line the pan with parchment paper for easier removal.
Step 2: Prepare the Filling
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer.
Add powdered sweetener and mix until fully incorporated.
Gradually add heavy cream or coconut milk, vanilla extract, lemon zest (if using), and salt.
Beat on medium speed until light and fluffy—about 2–3 minutes.
Pro Tip: Use room temperature ingredients to avoid lumps!
Step 3: Pour the Filling
Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.
Step 4: Chill or Bake (Your Choice!)
No-Bake Option:
Cover and refrigerate for at least 4–6 hours , or overnight for best texture.
Baked Option:
Preheat oven to 325°F (160°C) .
Bake the cheesecake for 35–40 minutes , or until the center barely jiggles.
Turn off the oven, crack the door open, and let cool slowly inside for 1 hour before refrigerating.
Step 5: Garnish and Serve
Before serving, top with:
- A few fresh berries
- Whipped cream
- Lemon zest
- Dark chocolate shavings
- A drizzle of sugar-free caramel or berry sauce
Enjoy every soft, creamy bite of your Keto Cheesecake !
Nutritional Information (Per Serving – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Total Fat | ~25 g |
| Saturated Fat | ~15 g |
| Cholesterol | ~70 mg |
| Sodium | ~200 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~5 g |
| Protein | ~7 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Cheesecake
- Use room temperature cream cheese – Ensures a lump-free, silky texture.
- Beat well before chilling – Smooths out the filling and improves mouthfeel.
- Don’t skip chilling time – Keeps the cheesecake firm and sliceable.
- Line the pan for easier slicing – Parchment-lined sides help lift the cake out cleanly.
- Store in the fridge or freezer – Keeps well refrigerated for up to 5 days or frozen for 2–3 months.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Keto Cheesecake
Mix in 1/4 cup cocoa powder or layer with sugar-free ganache.
Lemon Blueberry Cheesecake
Top with fresh blueberries and extra lemon zest for a fruity twist.
Peanut Butter Cheesecake
Swirl in natural peanut butter or blend into the filling for nutty richness.
Vegan Option
Replace cream cheese with cashew-based vegan cheese and use coconut cream.
Caramel Layer
Layer homemade low-carb caramel between the crust and filling for extra decadence.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~5g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use other flours for the crust?
Try sunflower seed flour, lupin flour, or crushed pork rinds for nut-free alternatives.
How do I store leftover cheesecake?
Store covered in the fridge for up to 5 days . Freeze slices individually for longer storage.
What kind of sweetener works best?
Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make mini cheesecakes?
Yes! Fill silicone muffin cups or small tart pans for individual servings.
Why This Recipe Works So Well
This Keto Cheesecake works because of its perfect balance of richness and sweetness:
- The cream cheese gives dense, velvety texture that melts in your mouth.
- The powdered sweetener blends in seamlessly , giving a classic sugary finish.
- And the almond flour crust adds body and crunch —mimicking traditional graham cracker bases.
It’s the kind of dessert that makes sticking to a restrictive diet feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Mason Jars
Layer with Greek yogurt and berries for a parfait-style treat.
At a Party
Cut into small squares and arrange on a platter with toothpicks.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
On a Dessert Board
Serve alongside keto brownie bites, dark chocolate chunks, and macarons.
Gift-Worthy Packaging
Wrap individual slices in parchment paper and tie with twine for thoughtful homemade gifts.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Cream Cheese
Rich in calcium and healthy fats—supports brain function and satiety.
Almond Flour
High in vitamin E and magnesium—great for heart health and skin glow.
Heavy Cream / Coconut Milk
Provides MCTs and fat-soluble vitamins—supports digestion and hormone production.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your low-carb lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Cheesecake Lovers
This Keto Cheesecake proves that going low-carb doesn’t mean missing out on your favorite desserts. With its silky texture, deep richness, and balanced sweetness, it’s the kind of treat that brings back the joy of indulgence—without breaking ketosis.
Whether you’re new to keto, looking for a portable breakfast idea, or want to impress with homemade treats, this cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.
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The Best Keto Cheesecake Recipe – Creamy, Rich & Perfectly Sweet!
- Total Time: 1 hr 10 mins
Description
Indulge in creamy, rich flavors that melt in your mouth!
Ingredients
1 ½ Cups almond flour (150g)
¼ Cup Powdered Sweetener (30g)
1 teaspoon Cinnamon
6 Tablespoons Butter, melted (85g)
48 ounces full fat cream cheese, room temperature (1350g) 2 Cups Powdered Sweetener (240g)
5 Large Eggs, room temperature
8 Ounces Sour Cream, room temperature (225g)
1 Tablespoon Vanilla extract
Equipment: Springform Pan 10 inches (24cm) by 3 inches (8cm)
Instructions
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.
- Prep Time: 20 mins
- Cook Time: 50 mins
Nutrition
- Serving Size: 12
- Calories: 600
- Fat: 54g
- Carbohydrates: 7g
- Protein: 14g