When I first started eating low-carb, I thought cheesecake was off-limits. I remember standing in my kitchen late one night, craving something rich, creamy, and satisfying. That’s when I decided to recreate my favorite dessert in a keto-friendly way — no sugar, no guilt, just pure cheesecake bliss. After dozens of tweaks, this recipe was born, and it’s the one I’ve proudly shared with friends, family, and readers.
This isn’t just another keto cheesecake recipe. It’s a no-fuss, no-crack, ultra-smooth cheesecake that delivers real dessert satisfaction. Whether you’re a seasoned keto baker or just cutting back on carbs, this is the one recipe you’ll turn to again and again.
With its dense New York-style texture, just-sweet-enough flavor, and stress-free method, this cheesecake hits every mark. No water bath needed. No complicated techniques. Just real ingredients and real results.
Why This Is the Only Keto Cheesecake Recipe You’ll Ever Need
- Dense, creamy New York-style texture that feels indulgent but fits your low-carb goals
- Uses simple, everyday ingredients you probably already have in your kitchen
- Step-by-step instructions with practical tips to help you avoid cracks and lumpy batter
- Offers crust and crustless options, flavor variations, and methods with or without a water bath
- Beginner-friendly and tested to deliver consistent results every single time
- Optional strawberry topping included to take it to the next level without extra carbs
- Freezes beautifully so you can enjoy a slice whenever the craving hits
The Ultimate Guide to Keto Sweeteners for Keto Cheesecake Recipe
The sweetener you choose can make or break your keto cheesecake. It affects not just the taste, but also the texture and baking results. A gritty aftertaste or poor consistency can ruin an otherwise perfect dessert. That’s why this guide compares the top keto sweeteners so you can pick the one that suits your taste and baking style.
Here’s a quick breakdown of how the most popular options perform in cheesecake:
| Sweetener | Taste and Aftertaste | Texture Result | Baking Performance | Best For |
| Erythritol or Swerve | Mild sweetness with a slight cooling effect | Can feel a little gritty | Holds shape well, browns slightly | Classic cheesecake texture and structure |
| Allulose | Very close to sugar, no aftertaste | Silky and smooth | Does not crystallize, less browning | Ultra-smooth cheesecakes, no grit |
| Monk Fruit Blends | Sweet with minimal aftertaste | Light and creamy | Stable and easy to work with | Balanced flavor, good for first-time bakers |
If you want a perfectly smooth cheesecake with no risk of grittiness, allulose is your best bet. For a more classic texture, erythritol works well, especially in combination with monk fruit. Choose based on your sweetness preference and how important smoothness is to you.
Ingredients Needed for Keto Cheesecake Recipe
To make this keto cheesecake from scratch, you’ll need ingredients for three parts: the crust, the filling, and the optional strawberry topping. Each one plays a key role in building flavor and texture.
For the Almond Flour Crust
- 1 and ½ cups blanched almond flour
- 3 tablespoons granulated monk fruit sweetener
- ½ teaspoon ground cinnamon
- A pinch of salt
- 3 tablespoons butter, slightly melted
- 1 teaspoon vanilla extract
This crust brings a nutty, buttery base with a hint of sweetness and warmth from the cinnamon.
For the Cheesecake Filling
- 32 ounces full-fat cream cheese, softened to room temperature
- 1 cup powdered monk fruit sweetener
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- ½ cup sour cream, optional but recommended for extra creaminess
The filling delivers that smooth, rich body we all crave in a New York-style cheesecake.
For the Strawberry Sauce (Optional)
- About ¾ pint of fresh strawberries, hulled and sliced
- ¼ cup powdered monk fruit sweetener
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
This topping adds a fresh, fruity layer that pairs perfectly with the creamy filling without spiking carbs.
Pro Tips from the Test Kitchen
- Always use room temperature ingredients to avoid lumps in the batter
- Do not overmix the eggs as it can cause the cheesecake to puff, crack, and fall as it cools
- Preheat the oven fully before baking so the cheesecake cooks evenly
- To check for doneness, gently jiggle the pan; the edges should be firm while the center has a slight wobble
- Remove the cheesecake when it still jiggles in the center, as it will continue to set while cooling
- After the cheesecake has cooled on the counter, run a thin knife around the edge of the pan to release it cleanly
- Chill the cheesecake for at least four hours, preferably overnight, for the best texture and flavor
How to Make Keto Cheesecake Recipe
Step 1: Prepare the crust
Start by toasting the almond flour in a dry pan over medium heat. Stir it frequently until it turns golden and smells nutty. This step adds a deep, roasted flavor to the base. Remove from heat and let it cool slightly. In a mixing bowl, combine the toasted almond flour with granulated monk fruit sweetener, melted butter, cinnamon, a pinch of salt, and vanilla extract. Stir until everything is fully combined. Press the mixture evenly into the bottom of a springform pan lined with parchment paper. Bake at 350°F for 8 to 10 minutes until lightly golden. Let the crust cool completely.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese with powdered monk fruit sweetener until smooth and creamy. Add the vanilla extract and mix again. Scrape down the sides of the bowl to make sure everything is blended well. Add the eggs one at a time, mixing briefly after each addition. Do not overmix. If using sour cream, fold it in gently at the end. This gives the filling a velvety texture.
Step 3: Bake the cheesecake
Pour the filling over the cooled crust. Tap the pan gently on the counter to remove any air bubbles. For a no-water bath method, place the pan directly into the oven and bake at 325°F for 45 to 50 minutes. The edges should look set while the center still jiggles slightly. If you prefer using a water bath, wrap the outside of the pan in foil and place it in a larger pan filled with hot water before baking. Either method works, so choose what’s easiest for you.
Step 4: Cool and chill
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks. Remove from the oven and let it cool to room temperature. Run a thin knife around the edge to loosen it from the pan. Cover and refrigerate for at least four hours, preferably overnight, to allow it to fully set.
Step 5: Make the strawberry sauce (optional)
In a small saucepan, combine sliced strawberries with powdered monk fruit sweetener, lemon juice, and vanilla extract. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Stir occasionally until the berries break down and the sauce thickens. Let it cool before serving.
When ready to serve, spoon the strawberry sauce over the cheesecake or serve it on the side.
Pro Tips from the Test Kitchen
- Always use room temperature ingredients to avoid lumps in the batter
- Do not overmix the eggs as it can cause the cheesecake to puff, crack, and fall as it cools
- Preheat the oven fully before baking so the cheesecake cooks evenly
- To check for doneness, gently jiggle the pan; the edges should be firm while the center has a slight wobble
- Remove the cheesecake when it still jiggles in the center, as it will continue to set while cooling
- After the cheesecake has cooled on the counter, run a thin knife around the edge of the pan to release it cleanly
- Chill the cheesecake for at least four hours, preferably overnight, for the best texture and flavor
Serving and Storage Tips
To Store:
Once the cheesecake has fully cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to one week. For the best taste and texture, let it sit at room temperature for about fifteen minutes before serving.
To Freeze:
If you want to freeze the entire cheesecake, wrap it tightly in two layers of plastic wrap, then add a layer of foil for extra protection. To freeze individual slices, place each slice on a parchment-lined tray and freeze until solid. Then wrap each slice individually and store them in a freezer-safe bag or container. Frozen cheesecake keeps well for two to three months. Thaw overnight in the fridge or for a few hours on the counter before serving.
Delicious Serving Ideas and Variations
Top your keto cheesecake with a dollop of homemade keto whipped cream for a light and creamy finish. Add fresh berries like raspberries or sliced strawberries for a burst of color and natural sweetness. A drizzle of sugar-free chocolate or caramel sauce can take it to dessert-heaven status without kicking you out of ketosis.
For flavor variations, stir in a bit of lemon zest and juice for a bright, tangy twist. You can also mix in pumpkin puree with cinnamon and nutmeg for a cozy, fall-inspired version. If you’re feeling adventurous, try a swirl of sugar-free berry compote before baking to create a marbled effect.
Conclusion
This keto cheesecake delivers everything you want in a dessert. It’s rich, creamy, and completely satisfying without the sugar or carbs. The texture is smooth and dense like a classic New York cheesecake, and the steps are simple enough for beginners to follow with confidence.
If you’ve made this recipe, please leave a comment and a star rating. Your feedback helps others and supports our community of keto food lovers.
Don’t forget to share your cheesecake photos on Pinterest or Facebook. What toppings or flavor twists did you try? Let us know below and inspire someone else’s next favorite slice.
More Gluten-Free cakes Recipes To Try!
Keto Cheesecake Recipe
Ingredients
Almond Flour Crust
- 1.5 cups blanched almond flour
- 3 tablespoons granulated monk fruit sweetener
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons butter slightly melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 32 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered monk fruit sweetener
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 0.5 cup sour cream optional but recommended
Strawberry Sauce (Optional)
- 0.75 pint fresh strawberries hulled and sliced
- 0.25 cup powdered monk fruit sweetener
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
Instructions
- Step 1: Toast the almond flour in a dry pan over medium heat until golden and fragrant. Let it cool slightly. In a bowl, combine almond flour, monk fruit sweetener, butter, cinnamon, salt, and vanilla. Press into a lined springform pan and bake at 350°F (175°C) for 8–10 minutes. Cool completely.
- Step 2: Beat cream cheese and powdered sweetener until smooth. Mix in vanilla. Add eggs one at a time, mixing gently. Fold in sour cream, if using.
- Step 3: Pour filling over cooled crust. Tap pan to remove air bubbles. Bake at 325°F (160°C) for 45–50 minutes, or use a water bath if preferred. Edges should be set with a slight jiggle in the center.
- Step 4: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Step 5: For the strawberry sauce, simmer strawberries, sweetener, lemon juice, and vanilla in a saucepan for 15–20 minutes until thickened. Cool before serving over the cheesecake.
Notes
- Calories: 239 to 253 kcal
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 148mg
- Sodium: 162mg
- Potassium: 109mg
- Carbohydrates: 5g total
- Net Carbs: 3g
- Fiber: 1g
- Sugar: 2g
Frequently Asked Questions (FAQ)
Why did my keto cheesecake crack?
Cracks usually happen when the eggs are overmixed or the cheesecake is cooled too quickly. Skipping the water bath can also cause the surface to dry out and split. Make sure to mix the batter gently, bake at a steady temperature, and let it cool slowly at room temperature before chilling.
What are the main ingredients in a keto cheesecake?
The core ingredients include full-fat cream cheese, a sugar-free sweetener like erythritol or monk fruit, eggs, and sometimes sour cream or heavy cream. These give the cheesecake its signature creamy texture and rich flavor without the carbs.
What kind of crust is best for keto cheesecake?
Almond flour is the go-to choice for a low-carb crust. It mimics the texture of traditional graham cracker crust without the sugar. You can also use coconut flour or crushed keto cookies if you want to change things up.
Can I make keto cheesecake without a crust?
Yes, you can. Simply grease the pan well and pour the filling directly in. Bake as directed. This option reduces carbs even further and is great for those who prefer a crustless dessert.
What is the best sugar substitute for keto cheesecake?
Allulose, monk fruit blends, and erythritol are popular choices. Allulose gives the smoothest texture, while erythritol provides structure but can sometimes be gritty. Monk fruit blends offer a balanced flavor with minimal aftertaste.
How many net carbs are in a slice of keto cheesecake?
On average, a slice contains around 3 to 5 net carbs, depending on the ingredients and portion size. Always check the nutrition info if you’re tracking macros closely.
Can you freeze keto cheesecake?
Yes, it freezes very well. You can freeze the whole cheesecake or individual slices. Just wrap them tightly and store in a freezer-safe container. Thaw in the fridge before serving for best results.
What should you serve with keto cheesecake?
Keto whipped cream, fresh berries, or a drizzle of sugar-free chocolate or caramel sauce make perfect pairings. You can also enjoy it plain to let the cheesecake flavor shine through.
