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Making this keto low carb cheesecake recipe brought back powerful memories. That’s because these pina colada cheesecake cupcakes were the first easy cheesecake recipe I ever posted on the blog, and that post changed everything.
It was only ten months ago, but feels like years…
That first low carb cheesecake recipe, and the post that accompanied it, was a turning point for Wholesome Yum. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less.
I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making you guys my top priority. It just goes to show that creating a vision for a project can make all the difference.
Since I know you are all about quick and simple low carb recipes, that’s what I love making, too. It makes me that much happier to know that I’m not alone in this.
I even created a guide on how to start a keto diet or low carb diet, and a full low carb keto food list – in case you’re just getting started or simply need some resources. I’m just so thankful you are here!
And what better way to thank you than with a gluten-free, sugar-free cheesecake recipe?
How To Make Sugar-Free Cheesecake That Tastes Like the Real Thing
With that in mind, I’m excited to share my keto low carb cheesecake recipe. It’s a little inspired by those pina colada cheesecake cupcakes, but transformed into a classic, New York style, gluten-free cheesecake.
For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic. If we want to make our keto cheesecake taste like the real thing, we’re going to make it using the same method as the real thing! The sweetener and crust are the key differences.
The almond flour cheesecake crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once. And, it stays true to what’s important here at Wholesome Yum. It’s easy, fast, low carb, gluten-free, and has only eight ingredients.
At the same time, I implore you to try serving it to some friends that don’t care about any of those things. I’ll bet they won’t be able to tell the difference!
Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts.
Gluten-free Cheesecake Ingredients
You only need eight ingredients for this low carb cheesecake recipe. And, they are all pretty simple.
For the gluten-free cheesecake crust:
- Almond flour
- Butter
- Erythritol
- Vanilla extract
And for the sugar-free cheesecake filling:
- Cream cheese
- Powdered erythritol
- Eggs
- Lemon juice
- Vanilla extract
These are the basic keto cheesecake ingredients that everyone has been raving about. There are some options for variations, which I’ll tell you about below.
Nutrition & Carbs in Cheesecake
How many carbs in cheesecake? I’ve had a lot of questions about the nutrition information in this recipe. Regular cheesecake is pretty high in carbs due to all the sugar, but this low carb cheesecake has much less per slice:
- 325 calories
- 6 grams total carbs
- 5 grams net carbs
- 2 grams sugar
That’s much better than regular cheesecake nutrition facts.
Be aware that many online calculators get the nutrition information wrong for this keto cheesecake. There are 2 reasons for this:
- Most online calculators do not recognize that erythritol can be excluded from carb count. This is because it s poorly metabolized. This really adds up! A select few people do still count erythritol in total carb count, but it’s always excluded from net carbs. You can read more about this in my sweetener guide here.
- Rounding errors are common for cream cheese. Most nutrition labels, including products at the store, round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since this sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up adds up to a big difference! The nutrition information on the recipe card uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. If you want to see those values for all low carb foods, and see the values used to calculate my nutrition labels, you can find the full low carb & keto food list here.
So, if you are using a tracking calculator for your macros, I recommend entering this sugar-free cheesecake as a custom item and you can use the values on the recipe card.
Troubleshooting Low Carb Cheesecake
We have hundreds of reviews and I haven’t heard too many reports of issues with this low carb cheesecake. Still, I want to make to address any possible concerns.
One issue people sometimes have is the sugar-free cheesecake cracking. Most often, this is caused by sudden temperature changes. Make sure the cheesecake cools on the counter before refrigerating.
Mine doesn’t usually crack, but if you want to be on the safe side, you can bake the cheesecake in a water bath.
Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined cheesecake pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking.
Worst case, if you do have cracks, add some berry or caramel topping to hide them.
The other thing that may cause cracks is overcooking the cheesecake. Don’t do that, because aside from cracks, the texture will be crumbly and not so great.
How to tell if cheesecake is done can be a source of confusion. Remember that keto cheesecake is a custard and will not fully set when baking.
Cheesecake is done when the center is almost set, but still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
Variations for Keto Cheesecake
There are a few options for variations in this gluten-free cheesecake, if you need to swap ingredients.
I have not yet tried making different flavors of sugar-free cheesecake, but let me know if you have any requests! Otherwise, below are some options I did test already.
Keto Cheesecake without Artificial Sweeteners
Let’s start with sweeteners. This is probably the number one question I get. Can I make it with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?
There are two parts to the sweeteners in sugar-free cheesecake – the crust and the filling. Due to consistency considerations, they are different. I use only natural sweeteners for both.
The almond flour cheesecake crust recipe is pretty simple and can use almost any granulated sweetener. You can use granulated erythritol, granulated xylitol, or an erythritol blend – either monk fruit/erythritol or stevia/erythritol. Check my conversion chart for amounts to use if you choose something other than pure erythritol.
Powdered sweetener is also fine for the crust, but usually more expensive, so there’s no reason to use it int he crust unless it’s all you have. I do not recommend liquid sweeteners, or super concentrated ones like pure stevia or pure monk fruit, because this will alter the wet/dry ratio of the crust.
For the filling, you need powdered sweetener. Not granulated, not liquid, not super concentrated. Powdered! The sweetener provides some bulk in the sugar-free cheesecake, and the powdered consistency is required so that the end result is not grainy. I recommend either powdered erythritol or powdered monk fruit.
Options for the Low Carb Cheesecake Crust
The basic low carb cheesecake crust requires just four ingredients – almond flour, erythritol, butter, and vanilla extract.
You have a few options if you want to change the crust:
- Keto cheesecake crust with almond flour or other nut flour – The recipe as written uses blanched almond flour, which is my #1 choice. Almond meal can work ok, but the texture won’t be as nice. Otherwise, you can mix it up by using other nuts – macadamia nut flour or ground pecans would also be delicious!
- Coconut flour cheesecake crust – You can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. If you want to use coconut flour, make the crust in the same ratios as the recipe for cheesecake cupcakes, and then just press it into the springform pan instead of cupcakes. Otherwise you can follow the recipe below as usual.
- Low carb crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. Make sure to line the pan with parchment paper to prevent sticking.
- Sugar-free cheesecake crust without butter – I prefer the flavor and consistency of keto cheesecake crust with butter, but it’s not a must. Coconut oil or ghee would also work fine instead.
Finally, feel free to make this as sugar-free cheesecake into cupcakes, if you’d like. You can either follow my cheesecake cupcakes recipe, or follow this one but make it in a muffin tin (make sure to line it).
The cook time will be significantly reduced if making cupcakes; it should take approximately 20 minutes.
Easy Keto Cheesecake with 10-Minute Prep
By the way, the prep time for this keto cheesecake is literally only ten minutes! It’s about five minutes for the crust and five more minutes for the filling.
The rest is just hands-off baking time, and chilling in the fridge. How great is that?
Just like (almost) any other easy cheesecake recipe, you can even make this one ahead and freeze it. (Just make sure it fully cools after you bake it, before freezing.)
I love doing that. With this gluten-free cheesecake, I can have a decadent treat on hand anytime.
Now, only one important question remains. What are you going to top your low carb cheesecake with?
My favorite topping is a simple homemade raspberry sauce. I know chocolate and sugar-free caramel sauce are common favorites, too.
What about you – do you like to eat it plain, or add something to it?
Tools To Make Keto Cheesecake Recipe:
Click the links below to see the items used to make this recipe.
- Springform Pan – A springform pan is a must have tool to make this delicious keto cheesecake.
- Pastry Spatula – This set of pastry spatulas is perfect for smoothing the top of the cheesecake.
- Stand Mixer – I prefer to use a stand mixer and this one is perfect for this recipe.
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RECIPE CARD
Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
A gluten-free, low carb cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing - delicious!
Recipe Video
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PrintIngredients
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Almond Flour Cheesecake Crust
Keto Cheesecake Filling
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.*
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Recipe Notes
- To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
- There has been some confusion about carb counts. Two things to watch for:
- Erythritol is not included in carb count because it does not get metabolized. Most calculators like MFP do not know to exclude it.
- The official USDA database lists cream cheese as 1.56g of carbs per ounce. Some product labels may round this up or down, but it's actually the same for any full-fat cream cheese regardless of brand. Some calculators round this up to 2g per ounce, which can account for a big difference when extrapolating to the 32 oz needed for this low carb cheesecake recipe.
Serving size: 1 slice (1/16 of recipe)
Video Showing How To Make Low Carb Cheesecake:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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1,479 Comments
Cara Long
I don’t have a spring form pan. Can I use a regular pie pan?
Wholesome Yum M
Hi Cara, Yes. Many other readers have reported doing this with success.
Ceci
I’m looking for your cheesecake recipe that has the jelly on top mixed with raspberry blueberries and blackberries. But I can’t seem to find it again. Can you help?
Wholesome Yum M
Hi Ceci, I have this recipe with raspberry sauce and a different recipe for keto blueberry cheesecake. I also have a keto pavlova with berries. Could it be one of these?
Jodi McNeil
Can I leave out the lemon juice? Making for friend’s birthday and she requested plain.
Wholesome Yum M
Hi Jodi, This cheesecake does not taste like lemon, it simply compliments the other flavors in the recipe. That said, you can omit it if you wish.
Maya | Wholesome Yum
Hi Jodi, This is a plain cheesecake, not lemon flavored. The lemon juice is not enough for it to taste like lemon.
Ashley
Tastes just like the real stuff. Highly recommend
Abby
Awesome just awesome. I’m doing keto and asked for it for my birthday. Just delicious! Entire family (non-keto) loved it and couldn’t tell it was low carb!
Renee
This was so easy to make. Thew almond flour crust was yummy , and the cheesecake itself was perfect!! Topped off with a BlackBerry compote… yummy!
Marrgaret Walsh
I made this cheesecake Christmas morning for our dinner later in the day. WHAT A TREAT!!! It was amazing and no one could believe it was Keto. I ate a small piece every night to take the after Christmas blues away. . . it was heaven!!!!
Jenn
Not sure if I commented this or not but I love this recipe. Made it twice (as-is, no substitutions made) and both times have not been disappointed. It’s super easy to put together and is just delicious!
Rachelle
This was simply amazing. Did not taste like a keto dessert with a sweetner taste. Will definitly make often!
Melissa Harris
Absolutely delicious! I used a regular pie pan and it was baked to perfection. I didn’t have powdered erythritol, so I used the regular erythritol and although it didn’t totally melt down, it’s still delicious and saved me an unnecessary trip to the store. The other variation I had was I added a 1/2 teaspoon of almond extract to the crust. YUM! Highly recommend this very easy and tasty recipe.
Kat Guseva
Thank you so much for this recipe – it’s so easy to follow and we loved the results! My only problem was that my spring pan was too big and I ended up spreading the dough too thin and it burned 🙁 Will definitely try a smaller pan next time! THANK YOU!
Bertha H Delgado
Can I bake my keto cheesecake in a water bath?
Wholesome Yum M
Hi Bertha, This step is unnecessary in my opinion unless you are at a high altitude. However, if you are concerned about your cheesecake cracking, you can bake this in a water bath. Just be sure to keep an eye on your progress, as your overall bake time will vary.
Andrea
I’ve made this recipe many times and love it!!! Keto & Non-Keto people both LOVE IT!!! Thank you for sharing your wonderful recipe!
Happy New Years!
Paul
I find using just almond flour for the crust makes it too hard. So today I tried this time 1 cup almond flour, 1/2 cup coconut flour, 1/4 cup psyllium husk, 1/4 cup ground flax. It turned to be the best crust I have ever made.
Jess
Love this cheesecake! The second time I made it I used your shortbread cookie recipe to make the crust and it was even better.
Sandra
I Have tried many recipes as I love cheesecake but the texture was always inadequate from NY cheesecake. This is it! I love love love this recipe and no need to try any others . Thank you for this find !
Melissa Hamwi
What a fabulous cheesecake! I served this for dessert on Christmas & even my non-keto guests wanted the recipe! If there were 10 stars to give, I’d give them all!
Mary Ford
Wow! Made this for Christmas dessert. It was easy and the end result was delicious. My husband said I should keep this recipe and make it again! I served it with a keto blueberry sauce. Thanks for this recipe.
Vanessa Guerrero
Love this recipe! Have made it multiple times. I was wondering if it could be made into cupcake form with the same cooking times and the piña colada ones.
Thank you!
Wholesome Yum M
Hi Vanessa, Yes that will work great. Enjoy!
Eva
My mother is diabetic and uses splenda in everything. I want to make this for her. Would I still use 1 c of splenda or cut it back?
Wholesome Yum M
Hi Eva, Yes, you would cut the amount of sweetener back to 3/4 cup. I have a great sweetener calculator that you may want to bookmark for future use!
Shauna
Having this for an early Christmas celebration today. I made it last night. It looked perfect when I took it out and later sank in the middle, but not fully. I don’t think I over mixed it and ended up baking it an hour. The edges are a darker golden brown and the middle was slightly jiggly. The batter tastes awesome so, I’d like to make it again.
Christie
Can this recipe be cut in half to make a smaller cheesecake?
Wholesome Yum M
Hi Christie, Yes! That will work just fine.
Kayli
Amazing recipe that tastes just like normal cheesecake!
RUPINDER DAVESAR
Hi, can i bake this cake in instant pot?
Wholesome Yum M
Hi Rupinder, I have not tested this recipe in an instant pot. It should work, but I’m not sure of the cook time.
Marilyn
I cannot have dairy, but cheesecake is my favorite!! Do you know if I can substitute Kite Hill Cream Cheese made with almond milk into this recipe? Thank you!
Wholesome Yum M
Hi Marilyn, Yes! Substitute cream cheese works great in the recipe.
Kim
Can you freeze this cheesecake
Wholesome Yum M
Hi Kim, Yes! Slice it first, then freeze individual slices.
Lynette Carrasco
Hello! This recipe is great! I just have a question. If I want a crunchier crust can I just bake it for a while longer?
Wholesome Yum M
Hi Lynette, Yes that will work fine. Just be sure not to let it burn!
Lynette Carrasco
Yes, for sure, have to keep an eye on it.
Thanks for replying.
Paulette
Loved the recipe! Sprinkled choc zero chips on top
Krista
Great recipe. It was smooth and everyone loved it. The first cheesecake I made not from a box. Delicious.
Maria
Hi, I would like to make this but my husband can’t handle the taste of almond flour. I’d like to use pecans as you suggested. Would I use 2 cups of pecan meal?
Thank you.
Wholesome Yum M
Hi Maria, Yes, that’s perfect! Enjoy!
Jo
I just came across this site Today. I recipe looks good.I hope to try it in the near future. Thanks
Amara
Hi! Is the carb count of 5 net carbs with or without the raspberry sauce. Thanks!
Wholesome Yum M
Hi Amara, The raspberry sauce is not included in the nutrition for the recipe. If you would like to add it, then a serving size is 1 tablespoon and the net carb count is .5 grams. Enjoy!
Susan Fujimoto
I love this cheesecake! It’s so good and no one ever knows it’s sugar free! If I wanted a pumpkin cheesecake could I just add 8 Oz pumpkin and spices? Do I need to tweak any other ingredients?
Wholesome Yum M
Hi Susan, No need to reinvent the wheel, I actually already have a recipe for Keto Pumpkin Cheesecake! Enjoy!
Carrie Richards
Hi. I have a new silicone “bar” mold and I was wondering if I made the recipe into bars, should I change the temp of the oven?
Wholesome Yum M
Hi Carrie, I don’t think you will need to change the oven temp, but baking in bar form will significantly cut down the amount of time needed in the oven. Be sure to keep a close eye on them so they don’t overbake.
Suzanne Wang
I have not yet tried it but would like to know if I could cook it in my instapot?
Wholesome Yum M
Hi Suzanne, I have not tested this recipe in an Instant Pot, so I’m not sure how it would turn out. Please let us know if you decide to try it!
Marie
Truly delicious cheesecake. I made it for myself, but my family ate it all up.
Sara
Used monke fruit and was amazing!
Linda
Thank you. I missed it at first look.
Aja
Planning on making it this week, but had a question about using a bath. Obviously, you haven’t used one here and was wondering if you think the results might be better or completely unnecessary. Thank you!
Wholesome Yum M
Hi Aja, I believe using a water bath for this recipe is unnecessary. There are a few exceptions, like if you are at high altitude or if you are really bothered by the possibility of your cheesecake cracking.
Sam R
Can we substitute allulose?
Wholesome Yum M
Hi Sam, Yes. Please use this sweetener calculator to determine how much you will need for the recipe.
Linda
Hi, I’m going to make the cheesecake tomorrow. I would like to top it with the raspberry sauce but I don’t see a recipe for it any where on your site. Can you tell me where to find it? Thank you.
Wholesome Yum M
Hi Linda, The super simple recipe for the raspberry sauce is in the notes section of the recipe card. Enjoy!!
Pamela Kritikos
Made this for parties and people RAVED!! Absolutely delicious and no one could tell it was sugar free! My friend told me later, it beat his mom’s cheesecake hands down.. quite a compliment! Thanks so much!
Ro Hudd
So glad I found this recipe – I pull it down to 8 servings for a smaller cheesecake since I have several different sizes of pan. I like to increase the lemon juice up a bit, we like that tart taste, instead of the raspberry sauce, we top it with a few whole raspberries and blueberries with just a hit of Whipped Cream, so delicious. We don’t like super sweet desserts and this fills the craving. THANK YOU!
Carol
This recipe is pretty great if you’re stuck on a keto diet!. I did how ever have some trouble as I had coconut flour instead of almond flour . When I followed the instructions for coconut flour, 3/4 a cup I think, it was way too much and I had to add a lot more butter and keto sugar. For the cheesecake filling, I found it was too much cream cheese and not enough of the other ingredients, all I could taste was cream cheese so I added more keto sugar , vanilla, etc. I think one less block (8 oz) of cream cheese and maybe more sugar would make it perfect. Overall it was a good recipe and I had room to modify it the way I wanted 🙂
Mary-Marg
I use duck eggs instead of chicken eggs. They are bigger and have more fat than chicken eggs (and taste better). I used them in this recipe and it turned out very good. The only problem was it didn’t set up quite as solid as I thought it should. Should I bake it a little longer or could the eggs have made it less thick? Otherwise it was fabulous!
Wholesome Yum M
Hi Mary-Marg, Yes it sounds like your cheesecake may have needed a few extra minutes in the oven.
Claude
Sooooo good
Marie
very good cheesecake
Paul
Hello!
Would it be able to bake this cake without eggs? Perhaps with chia seeds or cornflour?
My friend can’t consume egg and I’m in charge of dessert….
I’ve baked your recipe (with egg) and it’s amaaaaaazing!
Wholesome Yum M
Hi Paul, I have not tried this recipe without eggs. I imagine you would need to thicken the filling before baking. Cornstarch will likely work, but your cheesecake would no longer be keto. Chia seeds may also work, but it will likely add texture to your filling unless you can blend the filling smooth in a blender. Please let us know how things turn out if you decide to experiment!
Zee
What can be done to the almond flour crust to make it taste better?
My coworkers bought me a keto cheesecake locally a few weeks ago and I think it had cinnamon in the crust. Could I add cinnamon or any other suggestions to make the almond flour crust less bland?
Made this two days ago and it is great, cream cheese portion is delicious just want more flavor to the crust.
Thanks
Wholesome Yum M
Hi Zee, Yes, you can absolutely add cinnamon to your cheesecake crust!
Daiana
this is one amazing recipe! couldn’t believe it’s keto! thank you!
May Wilson
I made this for my neighbour as her birthday cake. She asked for a blueberry cheesecake so I folded blueberries through it and made a blueberry sauce. She loved it and so did her family. They couldn’t believe it was sugar free. ❤️
Susann fiori
Hello, my normal cheesecake recipe calls for a sour cream mixture placed on top of cheesecake after it’s almost done.
16 Oz sour cream 1/4 Sugar( ( not sure how much of Lakanto monk fruit I should replace with? Also at what point should I add the sour cream mixture before the cake is done. Don’t want to over cook the cheesecake
Wholesome Yum M
Hi Susann, I have not personally tried this with my cheesecake recipe, but it should still work. Remove your cheesecake about 8-10 minutes early (it should be jiggly in the center, mostly set around the outside) and spread your sour cream mixture on the top. Please be sure that you used powdered sweetener, as it will not dissolve in your sour cream. The texture will be very gritty if you use granulated. Let your cheesecake bake the final 10 minutes and then remove and let cool as usual.
Jana Faber
Hi! I’d love to make this recipe with coconut flour instead of almond flour and I’ve gone through the comments and saw your suggestion to use 1/2c. coconut flour and increase the amount of butter by 2-3tbs.
In the intro you’ve said to make the crust in the same ratios as the recipe for keto pina colada cheesecake cupcakes which include eggs, I’ve also googled susbsituing coconut flour for almond flour and it said ”For instance, substitute 2 cups of almond flour with 1/2 cup coconut flour and 1/2 cup tapioca starch, 3 eggs, and 1/2 cup coconut milk as a base for your recipes.”
So I’m a bit confused. What would you suggest? Only using 1/2c. coconut flour + more butter, or the recipe from the cupcake recipe, or the substition I’ve found online?
Thanks in advance!
Wholesome Yum M
Hi Jana, First, I do not suggest using tapioca flour in recipes. The carb count in tapioca is far too high for a keto or low carb recipe. The crust in the cupcake recipe contains eggs and will create a more cookie-like base texture. Using coconut flour and butter will create a thin, crisp bottom. Either will work great!
Lara Catherine Gordon
This recipe is fantastic! My cheesecake came out absolutely perfectly. I’ve made it 3 times and the top doesn’t even crack! It also tastes fantastic. Thanks so much for sharing!!
janet
I made this new york style keto cheesecake yesterday and served it today. New York cheesecake is my favorite cheesecake and I have been craving it after about a month on keto. I’m so happy I found your recipe. I loved it, my family loved it! It is so delicious. I did use a ‘water bath’ and it was creamy smooth, no cracks and perfectly done. It sliced beautifully and clean. It doesn’t taste at all like a low carb cheesecake. I made a crust using 2 cups blanched almond flour, 1/3 cup butter, 5 tbsp granular erythritol, 1/2 tsp cinnamon and 1 tbsp vanilla. I just mixed all the crust ingredients with my mixer, pressed it into a 10″ springform pan and baked it on 350 for 10 minutes. I let it cool completely before pouring the cheesecake batter in. As far as the cake goes I used 1 1/4 cups powdered swerve sweetener in the cake and lowered the oven temperature from 350 to 325. I let it sit in the refrigerator overnight in the refrigerator and served it the next day. I can’t thank you enough for the wonderful recipe! You are amazing! Thank you again. You have so many wonderful recipes I can’t wait to try!
Pamela s Berryman
Excellent recipe, very good flavor
Sherry
Ok I made this 2 weeks ago exactly as the recipe calls for and it turned out great! My whole family loved it, even my picky eating sister. I made the mistake of taking a piece to work so it disappeared fast and everyone wants to know when I am making it again.
Karen Mantel
I like to add sour cream to my cheesecakes. Can you recommend an amount and how do I adjust the original recipe when adding it?
Wholesome Yum M
Hi Karen, Yes, you can add 1/4 cup of sour cream to this cheesecake if you prefer.
Cara
Hello, I am using Lakano powdered monk fruit sweetener with erythritol and the bag says 2x sweeter than sugar. Do you know how much I should use? Thanks!
Maya | Wholesome Yum
Hi Cara, You can use the sweetener conversion calculator in my keto sweetener guide.
June Downs
My husband loved it! Easy to make which I love.
Kathy Charest
I’ve made this recipe several times and served to guests who are no keto or low carb. They LOVED it and raved about it. It’s absolute perfection. However, I’m wondering if you’ve worked on making this into a chocolate cheesecake? I know you have a no-bake one, but I’ve been dreaming about this traditional baked one in a chocolate flavor. 🙂
Thank you for you amazing recipes! 🙂
Wholesome Yum M
Hi Kathy, I have not personally tried this, but you may be able to melt some sugar-free chocolate chips and incorporate them into the cheesecake filling.
Stephanie
I have found that I’m very sensitive to the aftertaste of most substitute sugars with one exception BochaSweet. It’s the only one that doesn’t bother me and it is a 1:1 Sugar substitute but I don’t know if it’s a 1:1 Erythritol substitute. It is also the ONLY substitute that hasn’t spiked my blood sugar. Nobody seems to know or talk about BochaSweet yet so in the recipes I’ve experimented with I’ve had some interesting results. Specifically to this recipe do you know if I could substitute it 1:1 with the powdered erythritol? BochaSweet has a granulated version and a powdered version but I believe you can grind the granulated version into a powder version. Any advice? Thanks!! (Love your recipes!)
Wholesome Yum M
Hi Stephanie, Most sweeteners are formulated to be 1:1 with sugar, however, erythritol is not. So you likely need less. If it’s 1:1 with sugar (verify with the manufacturer) then you will need 3/4 cup + 3 tbsp powdered sweetener. Have you tried allulose yet? That is my current favorite sweetener, as it doesn’t have any cooling aftertaste or use sugar alcohols. It is, in fact, a rare sugar that our bodies can’t digest. I have pure Besti Allulose and a Monk Fruit Allulose Blend available.
Karen Adler
To make it a blueberry cheesecake can I just place some blueberries on top before baking?
Wholesome Yum M
Hi Karen, I recommend using this Keto Blueberry Cheesecake recipe.
CYNTHIA W LAUGHLIN
I made this and it was my first time ever making a cheesecake, It came out delicious and everyone raved over it Just like the real thing and cannot tell it was sugar free. I made 2 smaller ones with this recipe as I had no spring form pans, They were PERFECT. One recipe makes 2 smaller pie plate size cheesecakes. They set well and did not crack and then cooled as per recipe and was a hit.
Roxanne
Hello,
Can I cook this in a water bath?
Wholesome Yum M
Hi Roxanne, This recipe doesn’t need a water bath, but you can bake your cheesecake in one if you like!
Roxanne
Okay. Thank you so much for your fast reply.
Kayla
I don’t have a spring form pan, do you think i could use a 9inch pie pan? Would I just cut down the amount of cheesecake?
Wholesome Yum M
Hi Kayla, Yes, you can bake this in a pie plate, but you will need significantly less filling. I would consider reducing the recipe by half for baking in a pie plate.
Missbebas
As I’m writing this, the cheesecake is cooking in the oven, will let you know how it turns out, as I’m making half the recipe but accidentally mix all 3 eggs Hopefully it’ll still be good to eat
Rebecca
Made this Sunday for our anniversary yesterday. Hubby made blueberry sauce for it, turned out perfect! Hubby said it’s the best he’s had! Great for my first time making cheesecake and will definitely make again
Renee Button
THANK YOU for an incredibly EASY and YUMMY way to indulge my sweet tooth in a keto-friendly way.
I also use this recipe for regular cheesecake cupcakes (just halve the recipe, using 2 eggs instead of 3 and the same amount of vanilla extract and lemon juice).
It make 12 cupcakes in a muffin tin.
Put 1 tablespoon crust in each paper liner, press down, bake at 325 F for 11 minutes.
Let cool 10 minutes.
Fill each paper liner to the top with cheesecake filling.
Bake 22 minutes at 325 F.
Let cool as in regular cheesecake, then put whole muffin tin in fridge 2 hours or overnight.
Voila!
Pina
I made this cheesecake as per the recipe. My whole family loved it. I am making another one soon. Thank you for this easy and delicious recipe.
Ann
Delish!! Thanks for great recipe. I powdered the erythritol in my coffee bean grinder. 1st Keto dessert ever and it’s a win! 🙂 (can I freeze it?) Thanks!
Wholesome Yum M
Hi Ann, Yes this recipe freezes well! Enjoy!
Michele Greene
I made this cheesecake exactly by the recipe for a family function. Several of my family members have had gastric sleeve so I try to find keto recipes. Unfortunately, no one liked it. They all said it was like eating a block of cream cheese. It looked so delicious and smelled great baking. I think it’s because we almost always had no bake cheesecakes.
Wholesome Yum M
Hi Michele, I am sorry this didn’t suit your tastes. No-bake cheesecakes are generally made with a certain amount of water and gelatin, so they aren’t as dense as a traditional cheesecake is.
Rebecca
This was my first keto dessert attempt and it was perfect! No one knew it was low carb and everyone loved it!
Tara
Yum, yum, yum!! This was, handsdown, the best tasting cheesecake I have ever made. Everyone LOVED it. I think my springform pan was smaller than 9″ so the filling came up a bit higher. I baked for 50mins and then let it cool for approx 1hr with the oven door ajar; however, it still developed a Y crack. Will bake for the 45mins next time. The other adjustments that I made to the recipe was to use 10-15 drops of lemon essential oil in addition to the lemon juice, and I used Lakanto Classic Monkfruit/Erythritol sweetner to the same measurements in the recipe (powdered using a Magic Bullet) and the sweetness was perfect!
Thank you, Maya, for such an incredible recipe!
Arooj
Hi,
I tried this one. Waiting overnight or even four hours is too long!! Can i just put it in freezer for an hour? Will it work?
Thanks!
Wholesome Yum M
Hi Arooj, You need the cheesecake to chill all the way through, the freezer can’t do that in an hour. Sorry! It’s worth the patience to wait for it to come to temperature.
Tina Pederson
Amazing Cheesecake. So easy to put together. Hardest part was waiting overnight for it to cool. So tasty felt like I was not doing Keto. Loved it!
Will
Cake mixture is too sweet. I used 1 cup of erythro sweetener and it was too sweet. Dough took 20 to brown.
Wholesome Yum M
Hi Will, Please check to make sure you used pure erythritol and not a monk fruit erythritol blend, which would be sweeter.
Also, are you referring to the crust layer or the filling? You mentioned 1 cup, but neither uses that amount. The crust needs 3 tablespoons of granulated sweetener and the filling needs 1 1/4 cups of powdered sweetener.
Steven
I agree. I took a cup of erythritol and turned into powder with an immersion blender. It was not good. Very sweet and didn’t taste like cheese cake. We had to toss it.
Jo Ann
I used to make regular cheesecakes, and this keto version is the best and easiest I have ever made. I am strict keto, and this is my go-to treat. I cut into portions and freeze between layers of waxed paper. Freezes and thaws beautifully. Thank you, Maya!
Michele Stephenson
I loved this recipe I made it for a family event. Everyone loved it. This is a keeper.
Wendy Eayrs
Is there a substitute for almond flour that you recommend? Some recipes seem ok to use coconut flour but not sure that this will work here. Thanks in Advance
Wholesome Yum M
Hi Wendy, You can use coconut flour in the crust. Other readers have commented on having success with that. I have also seen some use pecan meal.
Mika
Hello, I’ve only just started keto so haven’t baked anything yet but definitely want to try this cheesecake, sounds delicious. My only question is what’s the best cheese I can use so I don’t mess it up and keep the same delicious taste as a normal one? Many thanks
Wholesome Yum M
Hi Mika, Full fat cream cheese. Enjoy.
Ed-Petra Adarquah
can i use BetterBody Foods Monk Fruit Sweetener Blend in the cheesecake? I do not see it on your conversion list and its all that walmart had.
Wholesome Yum M
Hi Ed, I am not familiar with that brand, but if it’s a 1:1 ratio with sugar, then you will need less than is written in the recipe. If it’s a 1:1 ratio, you will need 3/4 cup + 1 Tbsp + 1 tsp. Also, be sure it’s a powdered sweetener, or else you will have a gritty texture to your cheesecake.
Andrea
I’ve made this several times- it’s AMAZING!!!!! Just as good if not better than the real thing! Thank you a million times over for sharing this wonderful recipe!
Rhonda P
This was easy and delicious! My cheesecake was perfect.
Mpabor@gmail.com
Perfect and delicious! Had a hard time finding the raspberry sauce recipe I did find it somehow (not sure how. Lol) next time I will use two cups of berries. Yummy!
Corrine
Thank you so much for this post. The cheesecake looks super yummy! Does Erythritol leave an unpleasant aftertaste? Tried baking a chocolate cake with stevia recently and the aftertaste was awful 🙁
Wholesome Yum M
Hi Corrine, Besti Erythritol does not leave an unpleasant aftertaste. It is much better suited for baking than stevia is.
Barbara Coe
What are the nutritional information if I make it without a crust?
Wholesome Yum M
Hi Barbara, I’m not sure. You can always enter the recipe into an online recipe calculator to get revised nutrition for this cheesecake without the crust.
Kate
Jump to recipe does not work, i see ingredients but no measurements if I scroll long enough.
Wholesome Yum M
Hi Kate, I tested it and it seems to be working. Please make sure you are not viewing the website in ‘Reader Mode,’ that would keep you from seeing the amounts on the recipe card.
betsy
I currently making this. I’m realizing my pan is a 6 inch pan and I’ve already got it the oven. Any tips on how long I should cook it? or is it all lost?
thanks
Wholesome Yum M
Hi Betsy, If you were able to fit all the filling into the 6″ pan then it will probably need to bake longer in the oven than written in the recipe. All is not lost! Just keep a close eye on it.
Jessica
Is the butter salted or unsalted?
Wholesome Yum M
Hi Jessica, I prefer to use salted butter for the crust, but either will work.
Kelli Rubin
Hello! I love your Besti Monk Fruit Allulose blend. Can that be used in this cheesecake recipe instead of the erythritol? I do not like the cooling effect of erythritol and do not notice that with the Besti blend. Thank you for your time! Love your recipes!
Wholesome Yum M
Hi Kelli, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Wendy
Excellent cheesecake, everyone love it! I used the Monkfruit with Erythritol and cut the amount in half and it was sweet enough for my family and friends. Thanks
Stacy Broyles
I made this recipe for my extended family when they over recently. I didn’t mention anything about it being sugar free. I served it with a sugar free raspberry sauce and heated up some store bought caramel sauce. My sister-in-law and niece are avid cheesecake fans and NOT Keto and historically HATE sugar free desserts. They devoured this with the raspberry sauce on it. Had 2nd helpings and took some home! My mother-in-law is diabetic and really needs to decrease her carbs. My family has been doing Keto now for about 9 months and this dessert was the best we made for surely. It was creamy and rich and tasted authentic. I highly recommend it. The only change I made to the recipe was that I added about 1/2 tsp of cinnamon to the crust and a bit of salt. Even my kids liked it and they typically say is this Keto or normal before eating dessert I serve. They would often prefer skipping desserts than eating low carb sweets. It says a lot to me that everyone in my family liked it! Thank you so much for posting the recipe. It was delicious.
Keri
Can I use powdered Swerve? Also can you freeze this once cooled? Making it for a birthday party, but it has to be in a car for almost two hours….
Wholesome Yum M
Hi Keri, Yes that brand will work fine in the recipe. You’ll want to reduce the amount to 3/4 cup + 3 Tbsp. This recipe freezes well, so I think freezing before your car trip will work well. Alternatively, you could store it in an insulated ice chest with cold packs if you didn’t want to freeze it. Enjoy!
Maria
It turned out absolutely delicious! Couldn’t even tell it’s a low carb dessert.
Emely
I have the Besti Monk fruit/allulose blend. Can I use that instead of the Erythritol?
Wholesome Yum M
Hi Emely, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Deanne Hunt
I had to use a 9 inch Corning Ware pie plate, is that why it browned so much on the top? Was it supposed to? I used a stevia blend that is zero calorie and a one to one swap for sugar, so I used only one cup. 2 of my eggs were duck eggs which are quite big. It looks like a meringue on top. Otherwise it’s looking good!
Wholesome Yum M
Hi Deanne, I cannot speak to your cheesecake specifically because you made a few changes to the recipe, but my cheesecake did get a nice golden color on top. Enjoy!
vinylhaven
Definitely a keeper. I made it for my coworkers, they are my guinea pigs. delicious. I did use a mini springform pan and adjusted the time and volume. worked great. I added a blueberry sauce with a confectionary swerve. Yum!
Christina
I really enjoy this recipe. I use one cup of sour cream because I only had 24 ounces of cream cheese and it still came out quite voluminous and rich! I would love to try it again with erythritol as I use the powdered Stevia but I reduced the measurement to half a cup which helped with disguising the aftertaste. I also used a very bland with some sweetener in a little bit of lemon juice as a therapist that I reduce them in hand for half an hour to create a topping and it was quite delicious & consisted of raspberries, blueberries, and blackberries. Also, I used ghee to make the crust. It came out very well. I plan to make it again with some adjustments and leave another remark.
Cathy
Can I use powdered allulose for the filling? If so, how long would I bake it? It would be the same amount 1 1/4 cups, right?
Wholesome Yum M
Hi Cathy, The recipe will remain the same, including the amount of sweetener needed and bake time. Enjoy!
Rachel Vickers
Tried the cheesecake recipe a few days ago and it was so delicious. I did not make the crust, I cut the recipe in half and made 10 cupcakes instead. I topped them with a low carb lemon curd and lemon meringue cookies. Such a wonderful treat. I’ve had them every night and still have lost 2 pounds this week (and it’s only Wednesday!). Thanks for sharing. It is a keeper.
Jennifer
Just made this and it is SO yummy! I didn’t have powdered monk fruit/erythritol so I used my immersion blender to soften it up which seemed to do the trick (texture not granular but smooth). I couldn’t wait and snuck a piece after an hour being in the fridge…big mistake because now I have to keep myself away from it! It’s that good! Thanks for sharing this recipe!
Lynette Carrasco
This recipe is amazing!!!
Matt
I love this recipe and am planning to make it again. I’m going to try crustless. Do you know what the carb count change would be with no crust? TYIA!
Wholesome Yum M
Hi Matt, I’m not sure, but you can enter the recipe into an online recipe calculator to get nutrition for the recipe without the crust. Enjoy!
Becky
I’m confused about the proportion of coconut flour to use with the butter instead of almond flour. Clarification would be appreciated.
Wholesome Yum M
Hi Becky, I am sorry for the confusion. Use the crust from this recipe: Pina Colada Cheesecake Cupcakes if you would prefer to use coconut flour.
MELISSA SEMIEN
This recipe was DELICIOUS!! I would like to make this recipe in a 6″ in springform pan. Would you be able to provide the ingredients for this? I would appreciate it.
Wholesome Yum M
Hi Melissa, You will need to half the recipe to fit in a 6-inch springform. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it from the oven, not fully set.
Ashley
I want to bake this cake tomorrow but with ChocZero caramel syrup as the sweetener. Will it still work if I use that instead of the powdered sweetener? THANKS!!!!
Ashley
Follow up question: Would the Besti granulated allulose/monk fruit blend work in the cheesecake filling? Thanks again!
Wholesome Yum M
Hi Ashley, Allulose can dissolve in liquids, but there isn’t really any liquid for this sweetener to dissolve in. If you would like to use allulose, then I suggest using the powdered form for the best texture and consistency in your cheesecake.
Wholesome Yum M
Hi Ashley, You can drizzle this caramel sweetener on top of your finished cheesecake, or even marble the top with it, but I wouldn’t use it as the sweetener. Using a liquid sweetener in this recipe would be adding too much liquid and change the consistency of the cheesecake. Depending on how much used, it may not set up correctly. For best results, use a powdered sweetener for this recipe.
Diane Wrisley
Can this be frozen?
Wholesome Yum M
Hi Diane, Yes! It holds up really well to the freezer. You may want to slice your cheesecake before freezing.
Katherine
This is one of the best recipes I’ve used in my few weeks of Keto 🙂 the recipe is spot on with measurement! I didn’t have to decrease the amount of erythritol like I do with many other recipes 🙂
Heather
Hi, can I use Truvia sweetener in replacement of Erythritol? If yes, what ratio can I replace it with? Thank you so much in advance! I really look forward to trying out your recipe
Wholesome Yum M
Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Wholesome Yum M
Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in a powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Belinda Bartlett
Love this recipe! And this site I use your recipes all the time. Thanks so much.
Btw I make them in cupcake trays.
Joyce
After remodeling our kitchen and living room, I’ve begun unboxing all our kitchen pots, pans, gadgets, etc. from the stacks of boxes in the extra bedroom and closet. As I sorted and rearranged, I had a box ready to accept donations to the local thrift shop. I opened a box with a large serving dish and a 3-set springform pans. I have had it for several years and had never used it. Seems like I’ve always been on a diet After being on Keto for almost a year and losing 73 lbs., it almost landed in the donation box. Then I went to the computer and researched “Keto recipe springform pan” and your recipe for Keto Cheesecake popped up. Now I have a reason to keep and USE the springform pan. Thanks to you!
So I can’t rate the actual recipe, but I’ve used some other of your recipes and they were great. So I know this will be too. Thank you. Thank you!!! Joyce
L Garcia
I love this recipe so much, I’ve used it a couple of times. The only thing I really can’t seem to get used to is the almond flour crust. I’m not a fan of almond flour or coconut flour so I tried out a crushed pecan crust and it was 1000 times better.
Bailey
Hi! So I actually have a 9 inch pan, but it doesn’t seem very tall. Is this normal and would it work? I’m wondering if the filling would overflow it. Thanks!
Wholesome Yum M
Hi Bailey, Is your 9-inch pan a springform? If it’s a springform pan, it will work, but if you are using a shallow cake pan, then you will have more of the recipe than you need.
Bailey
Hey! So I have a 6 inch springform pan…I’m wondering if I should half the recipe or if that would not be enough to fill the pan? How should I adjust the serving size? Thanks so much!
Wholesome Yum M
Hi Bailey, You will need to half the recipe to fit in a 6-inch springform. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it from the oven, not fully set.
Annette Y Meitler
Could I use lime juice and a little lime zest instead of lemon?
Wholesome Yum M
Hi Annette, Yes that will work fine.
sally
OMG! This recipe was BEAUTIFUL! New to Keto so wanted to try impress my friends….and boy were they impressed!
Lovely LOVELY tasting 🙂 A*****
Jenn
Hello,
Is it possible to omit lemon juice? I’m allergic to citrons…
Wholesome Yum M
Hi Jenn, Yes you can omit the lemon juice.
Marni Dutter
What is the carb count if there is no crust?
Wholesome Yum M
Hi Marni, I’m not sure. You can enter the recipe (minus the crust) into an online recipe calculator for revised nutrition. Enjoy!
Sina
I’ve made this cheesecake a few times and every time it is a hit with everyone (including non keto people). I was wonder if there is an alternative to using almond flour in the crust. I would like to make this for someone who is gluten free and allergic to almonds and still be able to keep it keto. Thank you in advance.
Wholesome Yum M
Hi Sina, You can make the crust with coconut flour (double the butter) or omit the crust altogether.
Tiffany
I loved the filling recipe! Only made half of what was called for. Probably only needed to bake it for 25ish minutes (did 30 was just barely over).
Didn’t have enough stuff on hand to make the crust. I believe 5g net carb is including the crust. Any idea what it would be without the crust?
Thanks for the great recipe!
Wholesome Yum M
Hi Tiffany, I’m not sure but you can enter the recipe into an online recipe calculator to get the revised carb count.
Jenn
I made this recipe for my brother-in-law’s birthday and it turned out great! I did everything as written and was worried because the baking did not call for a water bath or anything. Nope, texture turned out PERFECTLY! The only change (if you could call it that because of how small it is) that I made to the recipe is I added a generous pinch of kosher salt to the almond flour crust to bring out the flavor of the vanilla and almond. Although the recipe said you could use powdered or granulated sweetener in the crust, I stuck with powdered, and the texture was very very nice. Overall, this recipe turned out VERY well! Would highly recommend to anyone who needs to make a keto dessert.
Melissa
This is a great recipe and a great cheesecake! I never made a homemade baked cheesecake before so I was nervous about making it, especially since it was to be my husband’s keto birthday cake, but it turned out beautifully – looked great and tasted great. I served it with the caramel sauce, fresh strawberries and homemade keto whipped cream. A great follow-up to the key lime pie cupcakes from your book that were my (college-age) daughter’s choice for her keto birthday cake (sooo good!!). Your book has even gotten her interested in cooking. I also love the converter and all the info on ingredients you have here. Thank you for a great site, great recipes and a great book.
Rose King
I really want to try making this, however I only have a 7.5 inch (19cm) springform. Do I need to change any times, temperatures, or measurements when making the recipe or can it all stay the same?
Wholesome Yum M
Hi Rose, For a 7-inch springform you will want to half the recipe. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it, not fully set.
Lenore M Sanchez
Addition: I press the crust on the bottom only, of a 9×13 glass pan, and bake. After I put the cream cheese filling in, I put pan into a bigger pan with water, and bake exactly 50 min. I’ve made it 3 times, and everytime is perfect.
Lenore M Sanchez
This cheesecake tastes better than sara lee or jack in the box cheesecake! Everyone likes it, and cannot tell it’s sugar free. I use sugarfree pie filling cherries. So glad I found your recipie!!!
martin meza
Its great help with my cheesecake. I love it.
Holly
This is so good. Very creamy and the taste is just like original. I made this and will freeze half for another week:)
Tony Lozzi
We love your recipe! We add almond extract to the crust. My wife likes a fat cheesecake. If I were to double the recipe Inside a 10” springform pan how long should I cook and at what temperature? Thanks!
Wholesome Yum M
Hi Tony, If you double the recipe, it will not fit into a 10-inch springform pan. If you would like to increase the filling for a 10 inch pan, change the serving size from 16 to 20 and increase the eggs from 3.75 to 4. Bake time may need an additional 10 minutes or so. Be sure to keep an eye on it so it doesn’t overbake!
Jill Lord
Hi!, sorry is this has been asked before. I read through a bunch of the comments already but didn’t see it. Have you tried to convert this recipe to the instant pot? If so, what would the timing be? Thanks!
Wholesome Yum M
Hi Jill, I have not tried this in an Instant Pot, sorry.
Jazmin
Hi Maya, Do the times and temps change if I am using a 10-inch springform? Thank you.
Wholesome Yum M
Hi Jazmin, No need to change the temperature, but your cheesecake will likely finish baking sooner than the times listed in the recipe. I would start checking it at 35 minutes for doneness. Remember, it should still be slightly jiggly in the center when you remove it from the oven.
ATL06
Hello, I’m a big fan of your recipes since I find a lot to help me with my new keto lifestyle. I tried this recipe today and found that the crust didn’t need to be cooked for 10 minutes at first. It resulted in a burnt crust after the 45 minute cooking time.
The filling tasted yummy. I also made a strawberry sauce following your instructions for the raspberry version.
Wholesome Yum M
Hi ATL06, I’m sorry your crust burnt! The parbaking method for the crust is to prevent the crust from getting soggy. Next time, use a pie shield to prevent burning the edges of the crust. If your pie takes a long time to bake, you could also take the crust out a bit sooner before it’s completely done, then fill and finish baking.
Sarah
Hello! I made this as written a few weeks ago and it was sooo delicious! My husband said he wouldn’t have even known it was keto. I would like to make it again but with a more pronounced lemon flavor. How much more lemon juice do you think I should add? Would I have to modify any other ingredients if I add another couple tablespoons of lemon juice and some lemon zest?
Wholesome Yum M
Hi Sarah, No need to modify ingredients. Either add 1-2 tbsp of lemon juice and zest of 1 lemon OR 1-2 tsp of lemon extract and zest from 1 lemon (depending on how strong you want the lemon flavor to come through). Keep in mind that the zest will add some texture to your cheesecake filling.
CC
Thank you so much for this recipe! I have been trying to collect recipes for tasty treats I can make that work with my husband’s new dietary restrictions for his blood sugar, and this turned out great! We both loved it! I was a little worried about the erythritol but it didn’t cause any upset tummies and my man was so relieved that it didn’t spike his blood sugar. Phew! I did add a sprinkling of semi-sweet chocolate chips onto the crust before I poured and baked the filling, which added a nice chocolatey richness to the cheesecake with minimal sugar/calories.
Thank you!!!
CC
PS I did cut down the amount of erythritol and in the crust I used granulated Splenda sweetener instead, just to be cautious. We also skipped the berry topping and I just added fresh blackberries to mine. So delish!
Angela
Brilliant. I made this for a dinner party and was very well received. No one could believe it was not a normal cheesecake I topped it with Berries.
Leigh
This recipe is great. I wasn’t sure we would like it so I actually cut the recipe in 1/4th of the recommended amounts and made cupcakes (based on the info from your Keto Pina Colada Cheesecake Cupcakes recipe) . My husband and I both loved them so I just bought more cream cheese and will just half the recipe this time. I’m afraid to make more because there are only 2 of us and I’m afraid even though they are great for keto we will get carried away! ;>)
I made the sauce you described with strawberries to pour over them when I served them. Yum-yum! Thanks!!!
Melissa
I made this ahead of time for my husband’s birthday and froze it for a few days before using it – didn’t affect the taste or texture at all. You can read in the notes above it is easily frozen. I took it out the morning I was to use it and put it in the fridge. You could make the whole thing and then cut it up before you freeze it. Look at the way they do it in the grocery store – each slice cut with paper in-between. I think I will be doing this myself soon!
David Scott Schmidt
Had this recipe for my birthday and it was delicious! I was wondering if it would be possible to substitute a filler such as psyllium powder or husk for some of the granulated erythritol to make it a little less sweet or if you could just add less of the sweetener.
Wholesome Yum M
Hi David, Just reduce the amount of sweetener to your liking. Psyllium husk would change the texture, which is not ideal in this recipe.
Beth Harrison
My husband, and I are both keto dieters. We tend to avoid keto desserts because of the huge difference between sugar sweetened desserts, and the keto desserts we have tried. This is one of the very few that we really enjoy. It’s delicious, and is as good as cheesecake made with sugar. The texture is creamy, and the crust is like eating a cookie. Thank you for sharing this wonderful recipe.
WynnDell Peters
I made a coconut, macadamia nut crust and it was good with a great cheesecake
Kat
Thank you for sharing this recipe! This is the first ever keto dessert recipe I’ve tried that tastes like the real thing.
Kelly
I am very excited to make this for my husband’s birthday. How many grams is 32 oz cream cheese?
Wholesome Yum M
Hi Kelly, 907 grams. You can toggle the recipe to metric if you are looking for ingredients listed by weights.
Libby Randall
My first cheesecake which I made for my Son’s birthday. It is an excellent and easy recipe to make. My older Dad, who compliments very little and is a cheesecake afficianado said it was the best cheesecake he has EVER eaten, and everyone at the party agreed. I have a feeling my family will be requesting this for lots of future special events to come.
rachel best
Hi, what did you replace with the heavy cream? The cream cheese? And if this is so, how much cream cheese was removed?
Wholesome Yum M
Hi Rachel, This recipe doesn’t call for heavy cream… how can I help you with this recipe?
Beth Smith
Everyone loved this at our Memorial Day get together (keto and non keto eaters). The caramel sauce is out of this world! My husband loved it so much, he asked for this as his Father’s Day dessert!!
Bee
Can I use rectangular glass dish to bake?
Thanks
Wholesome Yum M
Hi Bee, Yes that should work fine, but the bake time will change. Be sure to keep an eye on it and not let it overbake.
Kayla
Best cheesecake ever!
Shannon
I made this a few weeks ago for my birthday, and I have to say that this is the *BEST* cheesecake I have ever had. My mind was blown, it was so different from the usual kind I had as a kid, and I don’t ever want to go back to it. I added a little bit of lemon zest to mine, and it gave it a wonderful pop of flavor. I much prefer the almond flour crust to that of traditional graham crackers, it’s so good. I’ll be making another one for the 4th of July, except with lime this time. My Dad remarked that it was how cheesecake was supposed to taste (and he’s not always super keen on “diet” food), as it was when he was young, and he thoroughly enjoyed it as well! Every recipe I’ve made from here so far has been absolutely delicious, and I can’t wait to try out more from the book.
Natasha
Can I use monk fruit instead?
Maya | Wholesome Yum
Hi Natasha, Yes, you can use powdered monk fruit allulose blend or powdered monk fruit erythritol blend. You’d need 2/3 the amount in the recipe.
Gie
Hello! What can I substitute to Erythritol? Can I use the Swerve Granular sugar replacement? If yes, is the measurement still the same?? Thank you!!
Wholesome Yum M
Hi Gie, This will work fine in the crust, but not in the cheesecake filling. The filling needs a powdered sweetener or else it will turn out grainy. Erythritol is not as sweet as the brand you listed. You will need to adjust the amount to 2 tbsp in the crust and the filling to 3/4 cup + 2 tbsp of powdered sweetener. Best wishes!
Lyle
This recipe is very well put together. However, it does need just a small tweak to make it amazing. I made this twice to do the correction. I’ve been making cheesecakes for 15 years and love everything about them.
The custard is good but lacks the body of the traditional NY style cakes that have just a touch of flour to help thicken it. I replaced the all purpose flour with 1/4 cup coconut flour and 1/4 cup heavy cream and it did the trick.
This is if you want that cheesecake factory style cake body. Otherwise just make this cake and enjoy it.
Theresa
Love your recipes but find it very frustrating to use your site because of the quantity and layers of pop up ads. I surely want you to be paid for your good work but wanted to be honest that I don’t think I will be using your site in future. I use an iphone and was not able to watch your video at all (although was able to watch 3 long ads!). Recipe was excellent but it took me much longer than listed to make due to struggling with ads. This is minor but it would have been helpful to list number of bricks of cream cheese.
Wholesome Yum M
Hi Theresa, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Marge
I made this for a luncheon where 3/4 of the gals are on keto diet. It was the favorite of the whole potluck luncheon. I think I might have cooked the crust a little bit too long cuz I waited for it to be golden brown.Now I think it may never really get golden brown …at least mine really didn’t. Next time I won’t worry about the color the crust becomes.
It was still excellent! Probably the best cheesecake recipe I’ve ever made: keto or not!
MARIA PAULA
I’m doing this recipe but instead of using Erythritol I’m going use stevia powder, just as many bags I need. How much do I use of Stevia?
Wholesome Yum M
Hi Maria, Stevia can be difficult to convert to. Please check with the manufacturer to see how sweet the stevia is and how much you need to equal 1 cup of sugar.
Marni
I’ve seen it is a conversion of 1/3 C. Stevia = 1 C. Sugar.
Does your recipe use a ban Marie when using a springform pan? I didn’t see it in the recipe but have never seen a cheesecake recipe that didn’t require one.confused.
Wholesome Yum M
Hi Marni, The Stevia ratios will depend on the brand of stevia you use. A water bath is not necessary for this recipe.
Diya
I baked this tasty beauty today, it came out perfect, no cracks tasty and smooth, thank you for sharing, it was delicious
Brenda
Wow! I never imagined it would be so delicious! I’ve already made it 7 or 8 times, and it’s a BIG hit!
Yoyo
Made it for the first time today. Didn’t have quite enough cream cheese (only 800g) and forgot to reduce the egg so was worried the mix looked a bit runny. So I added some chia seeds in a panic to try and thicken it up, and whether it was the chia seeds or not, it still baked and set really well. The chia seeds gave it a nice texture too in my opinion. The whole family loved it so I will definitely make it again. Thank you.
Patricia
This was amazing!! Best cheesecake ever!
Tiffany Burnette
Loved this!!! Whole (non-keto) family loved it! Made into to pies pans and baked for 20 min total. Probably could have cooked a bit longer but it was so so good.
Misa Domke
My family was skeptical of this recipe since we’ve had many keto dessert duds. We served this at my daughter’s grad party and everyone REALLY loved it! Even more so with the raspberry sauce. I figured there would be a lot left over but there wasn’t! And there wasn’t any waste either. When I picked up all the cake plates there was only a crumb or two of crust!. Making it again in the morning!
Fiona Duthie
This recipe sounds good, I can’t wait to try it.
Lia
Hiya, I am really struggling to actually get to the recipe due to all the pop up ads. And it’s really slowing up my laptop. Is there a way to get rid of some of the ads and pop ups?
Thanks
Wholesome Yum M
Hi Lia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks. Otherwise, feel free to use the ‘Jump to Recipe’ button just under the blog post title, and it will take you straight to the recipe.
Lia
Thank you for your reply, I will try that. I actually found it much easier to use my phone. I managed to jot down the recipe, it looks divine and not too many ingredients. I will be making this over the weekend for my cheesecake loving daughter and of course myself! Thanks again, looking forward to trying this 🙂
Maria
Hi,
Can l use coconut flour instead of almond flour for the crust?
Wholesome Yum M
Hi Maria, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c. and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Liezel Boonzaier-Lacquaye
I halved the recipe to have 8 servings and used a 7in springform. Very nice cheesecake but I had a huge deep Y crack on my cheesecake 2 hours after it came out of the oven. I baked it for 20 min. Next time I make it, what would be the bake time for a 7 in? It was beautiful for 2 hours and then boom… crack me up.
Wholesome Yum M
Hi Liezel, It makes sense that your baking time is less if you made a smaller cheesecake – take it out when the center is just slightly jiggly. A water bath guarantees no cracking, but is a little more work so often I just skip it. Most often cracking happens with sudden temperature changes, or if the cheesecake is baked too long to begin with.
Richard Bloomfield
I just made this cheesecake and after cooking for 55 minutes the middle is still very runny. I’m gonna let it cook a little bit longer and keep my fingers crossed.
Wholesome Yum M
Hi Richard, The center should be jiggly when you remove it from the oven, however, if the center is liquid it will need to bake longer. Depending on if your oven has hot or cold spots, it may affect the overall bake time as well. I hope your cheesecake turns out beautifully!
Chelsea
I tried this last night and it was sooooo good. I used an erythritol/monk fruit blend for the sweetener. I didn’t have powdered so I tossed it in my Magic Bullet and made my own powdered version! I only used one cup instead of 1 1/4 and it was still great (I wanted to use less because I wasn’t exactly sure what the conversion would be). Topped some with a berry blend and some with a sugar free strawberry rhubarb jam. And it’s very very filling. a Great fat bomb. Thanks for this recipe!
Yu
Hi, I will like to try this recipe but I would like to make it crustless. How do I adjust the baking time? Maybe need to bake it in different temperature? Thank you!
Wholesome Yum M
Hi Yu, There’s no need to adjust the recipe for crustless. Follow the instructions as written, skipping the crust step. Bake time will be close to the same time, to be safe, I would start checking it for doneness around the 40 minute mark. Enjoy!
Judy
I am making this today, wrapping my springform pan in heavy foil and baking in a water bath. I will leave it in the oven for an hour after with the door cracked. I hope it doesn’t crack. Anybody else used this method. I don’t know is the Sweve sugars will effect it.
Maya | Wholesome Yum
Hi Judy, Yes, I’ve done it with a water bath before. It usually does not crack on me even without it as long as I take it out when it still jiggles a little, but the water bath does add an extra protective measure. Just to clarify, this recipe does not use Swerve – it uses powdered erythritol. If you like sweeter cheesecake or want it even more smooth and creamy, I’ve since found that my Besti monk fruit allulose blend makes for the creamiest sweet cheesecake filling. (I did not alter the recipe because so many people already liked it as is.)
amy
Hi please, can you tell me how much sweetener to put in cream cheese? In grams. thanks.
Wholesome Yum M
Hi Amy, Thank you for catching this! The correct amount is 156 grams. I have corrected this in the recipe.
Elizabeth
Hello! I want to make a mini version of this cheesecake, how should I scale down the recipe to make one 6” inch pan?
Wholesome Yum M
Hi Elizabeth, Change the number of servings from 16 to 8 then proceed with the recipe as written. Enjoy!
Lidia
This cheesecake is awesome! It’s less sweet than the normal but that’s what makes it better. The flavor is just as good without the excessive sweetness. Even my non-keto family loves it.
Amanda Loth
This recipe is amazing! I altered the crust slightly by using monk fruit sweetener (3 tbs) and only used about 1.5 cups almond flour and added 0.5 cup of shredded coconut. The coconut gives the crust an added flavor/punch that is delicious!
I followed the batter as instructed but don’t have a stand mixer so mixed all by hand. I was worried that this would change the texture of the cheesecake, but it turned out perfect! I also added a bit of lemon zest (0.5 tsp) to the batter for some added flavor. It was a hit!
I made my own raspberry sauce (frozen raspberries, lemon juice, monk fruit sweetener), this really made the dish!
Overall, awesome recipe that my mom loved! We are all doing low car and this recipe 100% felt like the REAL DEAL!
Nicholas R.
Made this for my mom for Mother’s Day– she’s on the keto diet and can’t have most desserts– and it blew everyone away! She said this one was the first “tastes like the real thing” recipe that actually did. We seriously couldn’t tell the difference. I left it in too long, so it was a tiny bit overdone, but that was just because it seemed too jiggly since it rose out of my pan. Still, it turned out fine! Definitely going to make this again! Thank you for the amazing recipe!
Melissa
This looks amazing but I dont have a spring form pan…can I just use a pie pan?
Wholesome Yum M
Hi Melissa, I think that would work. You may need to may less filling depending on the size of your pie plate.
Roses
I loved this recipe! I reduced the sweetener to about 1 3/4 tbsp in the crust, but I made no changes aside from that and it was wonderful. Thanks you!
Sasha
Hi. The recipe is good, I just think the amount of cheese is a lot to put in 1 cake. The next time I am making this, I will be cutting the cheesecake recipe in half as the amount of cake is substantially more in comparison to the crust for my liking. It would also be nice to see a recipe without eggs.
Wholesome Yum M
Hi Sasha, Glad you enjoyed it. Here is a recipe for Keto No Bake Chocolate Cheesecake which does not contain any eggs.
Kate
Hi! I only have a 7” springform pan and I am a novice baker. How can I adjust the recipe accordingly?
Wholesome Yum M
Hi Kate, Change the servings in the recipe card to read 8 and proceed with the recipe as written. The baking time will be reduced. Enjoy!
Cody
I loved this recipe! I reduced the sweetener to about 1 1/2 tbsp in the crust, but I made no changes aside from that and it was wonderful!! I did make cupcakes as I did not have a spring form pan. Everyone at the table loved it!
Norma Roberts
I have problems with erythritol and don’t recognize any of your other sweeteners. Here in N America we also have SugarTwin, NutraSweet, NutraSweet, and aspartame as artificial sweeteners – all have negative health effects.
How does Stevia Powder compare with the other sweeteners you mention? I have grown it and ground the leaves VERY FINE and used them for sweetening. It works very well for me and it compares 1:1 with sugar. There is a short adjustment period to get used to the natural stevia taste but that doesn’t take long and it isn’t unpleasant just a little different.
Wholesome Yum M
Hi Norma, Stevia is a great alternative to those artificial sweeteners! The difficulty with stevia is that brands are not always consistent with the concentration of stevia, so some brands will be 400x as sweet as sugar, while others are cut down to a baking formula which is 1:1 with sugar.
JJ James
This is an AMAZING cheesecake!!! This recipe will be the one I use long after I am off keto, it’s that good!
I did make a couple of adjustments; I used 4 eggs, left out the lemon juice, and added 1/4 cup sour cream with the vanilla. Another hint I used; when the cheesecake is done, turn the oven off, leave door partially open and leave the cheesecake in for 30 minutes. That helps it cool more slowly and lessens the chance of a cracked cheesecake.
RAVE reviews from my man and our neighbors, none of whom are on keto! Thank you so much for making me a wonderful cook!
TW
Hi! Followed directions exactly and cheesecake part was delicious but my crust over-browned and tasted scorched. Any suggestions for next time?
Wholesome Yum M
Hi TW, Where in the oven did you bake your cheesecake? The best location is in the center over the oven (middle rack). Baking too close to the heat element can cause the almond flour to burn.
Nellie Savage
Fantastic recipe! The best keto cheesecake I’ve made so far! Only needed half the sweetener, and doubled the lemon juice. Brilliant! Thank you so much.
Camila
Thank you, it really was delicious! I couldn’t dose properly the artificial sweetener because I didn’t have Erythritol, so I used Cyclamate 0 kcal (It’s not banished in my country). I made a 5-6 slice Cheesecake:
For the biscuit I used 5 tablets/capsules ( 1 tablets equals 4g sugar and I mashed it to have powder). And for the filling I used 13 tablets/capsule. And that was a big mistake! I should have only used 9-10 capsules. But I tried to correct it, by using a bit more of lemon juice.
In the end it was just a bit too sweet (like 15% more sweet lol), so I drank it with coffee and it was perfect! I’m definitely going to make this again.
Barbara Manko
Amazing..first time used sweetener and it did taste great thank you. Could post pictures but can’t see option
David
I’m not sure how the US > metric conversion is done, but it appears to be wrong. It calls for 2 cups, or 224 g of flour, but when weighed, 2 cups is ~ 120 g, and 224 was over 4 cups. I used 224, and had to about double the butter, but it “worked”, crust wasn’t exactly thin but was still good.
Wholesome Yum M
Hi David, Thank you for pointing this out. I have corrected the metric version of the recipe.
Michael
It looks so delicious. I will definitely try to do it tomorrow.
Thank you for this recipe!
Susan
Sorry If I missed this info, but how many net carbs does the raspberry sauce add? Thanks!
Wholesome Yum M
Hi Susan, The serving size for the raspberry sauce is 1 Tablespoon. It adds .5 net carbs to each serving.
Kim S
This recipe is amazing! There is no way anyone would know it’s low carb. Most low carb desserts are obvious by their texture. This cheesecake is indistinguishable from a traditional recipe with sugar. I will make this again and again.
Amanda
Hi. I have enough powdered sugar to use in the crust but have monk fruit blend granulated as well. Do you recommend taste wise using the powdered sugar in both the crust and cheesecake filling? Also did you use a water bath? Thank you.
Wholesome Yum M
Hi Amanda, What works best is to use granulated in the crust and powdered sweetener in the cheesecake filling. You do not need to use a water bath unless you are at high altitude.
Amanda
Hi. How many tablespoons of butter did you use to get 1/3 cup and does it matter if you use salted or unsalted? Thanks.
Wholesome Yum M
Hi Amanda, There are 5.333 tablespoons (or 5 tablespoons + 1 teaspoon) of butter in 1/3 cup. Generally, when baking it’s best to use unsalted butter, but whatever you have on hand should work fine for this application.
Sherrie
This recipe is great. I have made this cheesecake multiple times. It had never failed. I tweaked it and use a finely ground nut crust. There is never a piece left. The non gf/sf guests enjoy it as much as those with special diet requirements.
Jay
My first keto cheesecake and it was perfect when I got it out of the oven. But while it was cooling it cracked in the middle…broke my heart It doesn’t matter though. It was my first cake and I remembered how perfect it was for at least 10 mins. Have not tasted yet still happy and smiling just looking at it. Thank you for sharing your experiences and recipes. Be safe and be well.
Wholesome Yum M
Hi Jay, Don’t let that crack bother you. It’s very common for cheesecakes to crack, and it definitely won’t affect how delicious it’s going to be! Enjoy!
Johana
Would this be okay to freeze? Hubs is doing keto and wants some sort of dessert so I was hoping to freeze individual servings for him.
Wholesome Yum M
Hi Johana, Cheesecake is very sensitive to freezer burn, so it needs to be wrapped well. I suggest par freezing your slices and then wrap them tightly in plastic wrap then aluminum foil. They should keep for up to 2 months in the freezer.
Julia
Hi there, can I add berries etc. in the cheesecake filling and then cook?
Wholesome Yum M
Hi Julia, Yes, that sounds like a fun addition!
Tina
Why does this recipe use lemon juice? Will it taste like lemon?
Wholesome Yum M
Hi Tina, It will not taste like lemon. The lemon juice gives the recipe a slightly more neutral flavor profile, cutting some of the harsh cream cheese flavors. If you wanted a lemon cheesecake, you would either need to add a lot more lemon juice or use a lemon extract to give it that flavor profile.
Jen
Cheesecake is my ultimate favorite dessert and I absolutely LOVED this recipe! Plus! It’s even teenager approved! Any chance you’ve got a pumpkin chocolate chip cheesecake recipe?
Wholesome Yum M
Hi Jen, I don’t have that exact flavor combination worked out yet, but I do have a Keto Pumpkin Cheesecake here and a (No Bake!) Keto Chocolate Cheesecake here! Enjoy!
Lisa R
Great recipe! My husband and kids did not even know it was sugar free. I served it with sliced strawberries and sugar free whipped cream.
I do not have have a springform pan. I used 2 regular round cake pans and lined them with Reynolds non stick foil. Put half of crust and filling in each. It baked in half the time. The beauty of the non stick foil is you can pull the whole cake out of the pan easily. No need for a springform pan.
Annabel
Great!
Patrick
I made this yesterday and it is awesome. I froze half and am eating the other half all by myself!!! Thanks for a great recipe.
Tom
Most beautiful cheesecake I have ever made! When I put blueberry sauce on it, it did crack a bit, I guess it wasn’t as cool as I thought. But I wasn’t taking it anywhere, so no prob, it was totally delicious!! This is also a very easy recipe. I will be using this one as my go-to for cheescake.
Tom
This is the most beautiful cheesecake I’ve ever made. When I poured blueberry sauce on top, it did crack, so it must not have been as cool as I thought. But I wasn’t taking it anywhere, so it didn’t matter, and the taste is terrific! It’s a really large cheesecake, so I can see why it’s 16 servings. This is my new go-to for cheesecakes!
Gay Smith
Love love love this receipe !! Had some fun with last one.. I took about a cup of mixture out and added sugar free rasp jello.. not much. Just enough for a little flavor and color.. and a couple drops of rasp flavoring.. then swirled it in.. made for nice picture and a little fun..
Lisa
I haven’t made this yet but I’m planning on it. I’d like to make a peanut butter cheesecake for my husband as those are his two favorite flavors. How can I add peanut butter to this recipe? Or do you have a peanut butter cheesecake recipe? Can’t wait to make this! I’ve never made a cheesecake before so this should be interesting.
Wholesome Yum M
Hi Lisa, You can add a couple tablespoons of peanut butter to the cheesecake filling without needing to alter the rest of the recipe. Anything more than 2 tablespoons and you may need to add a liquid to keep the correct consistency of the cheesecake. Best of luck!
Tina
Wow!!! Love this recipe – comes out perfect every time! Once it’s cooled. I cut it into pieces and wrap in plastic wrap then bag it in freezer bags and freeze. The last cheesecake I made lasted 2 months. I topped it with sugar free Carmel sauce, Lilly’s sugar free chocolate chips and pecans. Amazing!!!!
Laura
So good!! I think you could probably pass this off as the real thing!!!
Michelle
Delicious but I reduced sweetener by 1/4 cup in cheesecake & crust. Used monk fruit, delicious
Lee
Way too sweet on the crust. What a waste of almond flour. Yes, I read the recipe correctly.
Wholesome Yum M
Hi Lee, I’m sorry this didn’t turn out as you had hoped. It’s common for traditional graham cracker cheesecake crusts to call for sugar in them. That lightly sweet element compliments the filling. Perhaps next time you’d rather leave the sweetner out completely?
Ellen Whittle
is there a method for calculating the amount of sugars and carbs in the crust
and filling separately?
Wholesome Yum M
Hi Ellen, You can search for an online recipe calculator. That’s probably the most accurate way to get carb counts for the ingredients you are using.
Stephanie Adams
If I wanted to use your allulose sweetener instead of erythritol, would it be 1:1 sub?
Wholesome Yum M
Hi Stephanie, Yes, allulose and erythritol are a 1:1 substitution.
Mandy
I wonder could I substitute powdered allulose for the erythritol in this recipe? I’ve read it’s similar sweetness.
Maya | Wholesome Yum
Hi Mandy, Yes, absolutely! I’ve done that before and it’s delicious, possibly even more creamy. You can get powdered allulose here, or if you like it sweeter, try powdered monk fruit allulose blend.
Uzi
Hi,
Can we add sour cream to the mixture?
Wholesome Yum M
Hi Uzi, Yes, I think that would work fine. I think 1/4 cup of sour cream would suit this recipe fine.
Velvet Siprian
Great recipe. I used Swerve sweetener and doubled the lemon juice. Soo good.
jordan
Way too sweet. I’ll definitely cut back by half.
Christy
When I put the cheesecake in the fridge does it need to be covered?
Wholesome Yum M
Hi Christy, Yes, it needs plastic wrap over the top to keep it protected from the other foods in your fridge.
Joanna
I haven’t made this yet but have utilized this site for other recipes.
I have an almond allergy and will use coconut flour instead. Any suggestions I should keep in mind with the substitution?
Wholesome Yum M
Hi Joanna, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c, and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once, but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Joanna
Thanks for the tip
Miriam
This recipe is easy and delicious! Yum! Thanks for sharing!
Bharat
Can we use coconut cream/coconut butter instead of cream cheese?
Wholesome Yum M
Hi Bharat, That swap will not work in this recipe. I suggest looking for a dairy-free version of cream cheese instead.
Adrianne Marskell
This is truly the best cheesecake recipe. Not the best no added sugar recipe – just the best recipe. Thank you so much!
Camelia Negrau
Heya, I’m trying the recipe tonight, but how many grams is 32 oz? It’s saying 907 if I convert it, but then if I do it to cups, it’s saying 4=544g. So how many grams total for this, please?
Wholesome Yum M
Hi Camelia, It’s 907 grams or 4 8oz packages of cream cheese.
Amanda Webb
I’m in love thank you!!! *swoons* ♥️
Absolutely the best!
Kelly Cohen
Would I change the cooking time for smaller pans
Maya | Wholesome Yum
Hi Kelly, Yes, the cook time would be reduced with smaller pans. How much really depends on the pan.
Morgs
I followed the recipe exactly and the first time it turned out amazing! Like we couldn’t stop eating it! Then I just made it again and for some reason it turned out kind of grainy. Why do you think it would turn out grainy and gritty? because I would love to keep this on my regular menu!
Wholesome Yum M
Hi Morgs, Did you let the cream cheese come to room temperature? The texture and consistency is best when you allow the cream cheese to soften before whipping up into the cheesecake filling.
Teresa
As per a similar recipe on another site…
Cook and cool:
1. Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
2. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
3. Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
4. Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
5. After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
6. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and Serve
Joan
Hi, I made this cheesecake the other day and it is SOOOOO yummy! I made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your recipe and instructions were so simple and easy to follow it was a breeze!
Joan
Hi! I made this the other day and this cheesecake is SOOOOOO yummy! I only made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet and then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your directions were so simple and easy to follow it was a breeze!
Judy
Can this be made into a chocolate cheesecake?
Thank you very much!
Btw, you double chocolate protein muffins Are OUTSTANDING!!!
Wholesome Yum M
Hi Judy, You may be interested in my Chocolate Cheesecake recipe!
Teresa
Can this recipe made in an instant pot?
Wholesome Yum M
Hi Teresa, I have seen Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Gary
Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
Wholesome Yum M
Hi Gary, I have seen Pressure cooker or Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Jeff Crozier
No issues just a couple of changes. Hope you are not offended. Ha ha
I added an egg for some more stability.
I reduced the sweetener to 3/4 as I like it less sweet
Biggest change was I dropped the temp to 325. Covered the bottom of the springform in foil and placed in a hot water bath.
This cooks the cheesecake more evenly and has no cracks.
Love love love the recipe!
Ann
Why don’t you have the raspberry sauce recipe on here. The picture makes it look so good… but it’s not even on your site.
Wholesome Yum M
Hi Ann, The recipe for the raspberry sauce is so simple, it doesn’t need it’s own post! The instructions are the first bullet point listed in the recipe card notes.
Claudine
Hi quick question: I’ve made this twice and both times the crust separates from the cheesecake. I followed the instructions on cooling overnight. Not sure what I’m doing wrong?
Wholesome Yum M
Hi Claudine, It sounds like maybe your filling is a little dry. Try adding 1-2 Tbsps of heavy cream to the filling mixture and see if it helps with the separation issue.
Jessica
Hi Maya!
Is it possible to sub out 1/2 of the cream cheese with full fat greek yogurt?
Jessica
Wholesome Yum M
Hi Jessica, I think that should work. If you were nervous about the cheesecake setting, you could add 1 Tbsp of gelatin to the filling as insurance.
Polya
Hi, Maya. Would it be OK to do this with homemade Ricotta? Thanks
Wholesome Yum M
Hi Polya, I’m sorry, I don’t think this would work.
Ag
This recipe is wonderful. Perfect consistency when baked properly. I added 1/2c sour cream near the end and this makes the cheesecake even more gentle and creamy. Simply unbelievable! Thanks so much.
Cindy
Hi, If I wanted to bake this in a water bath can you tell me how long to bake time would be? Thank you so much.
Wholesome Yum M
Hi Cindy, A water bath is a great way to ensure even baking, especially for those baking at a higher altitude. Please remember to cover the bottom of the springform pan with tin foil to prevent water seeping into the seams of the springform pan. Put the springform in a larger pan with high sides for the water. Fill the larger pan (be careful not to splash into your cheesecake batter!) about halfway up the springform pan with hot water. Bake time will increase by about half (roughly 65 – 80 minutes), but be sure to keep an eye on it and ready to pull it when it is set around the edges and slightly jiggly in the center. Please let us know how your cheesecake turned out and what time you ended up pulling it from the oven. Enjoy!
Judith Adams
What size springform pan?
Wholesome Yum M
Hi Judith, Use a 9″ springform pan.
Stella
I’m not an extremely skilled baker, but this cheesecake was easy and came out great. The flavour is wonderful – even the crust is perfect. My keto-dieting husband is obsessed – he says “this is so good” after almost every bite!
Nicole
I’m not a huge cheesecake fan, but I need to provide a dessert for a small (4 people) dinner party. Since I just started Keto I don’t want to sabotage myself just out of the gate by making a “regular” dessert. Your recipe for cheesecake was recommended by many and I would love to try it but is there any way to scale it down to say 1/2 the size (serving 8 instead of 16)?
Wholesome Yum M
Hi Nicole, You can absolutely half this recipe! It will make a much smaller cheesecake in a regular spring form pan, so start checking for doneness about 20- 30 minutes in.
Cassondra
I was wondering the amount of carbs in how much of the cheese cake
Wholesome Yum M
Hi Cassondra, The whole cheesecake is 16 servings. Each serving is 6 net carbs.
Annie
I’m so excited to make this for my mom’s 62nd birthday this weekend!
If I don’t make a crust, how does this impact the net carbs?
Thank you!
Wholesome Yum M
Hi Annie, The net carbs will be lower if you are skipping the crust, but I am not sure by how much. There are a few recipe nutrition calculators online that could help you recalculate the macros.
Mary
I’ve made your plain cheesecake several times and it’s delicious!!! I was wondering if I could use 1 cup almond flour and 1 cup ground pecans in the crust??? Would this give the crust some “crunch?” Just curious. Thanks.
Wholesome Yum M
Hi Mary, You can absolutely use those nuts as a crust! It will change the macros, but will give a different flavor and texture to the crust. Best of luck!
Denise
Made for a party, everyone loved. 4 pieces left and the crust got kind of chewy by the last one.
Second time I divided into thirds and made mini cheesecakes: blueberry lemon, cranberry orange and turtle (which needed more chocolate). Great portion control and easy to transport.
Heloisa
Easy and delicious!!! We love it!
Meredith
Made this today and let me tell you, it did not disappoint! It was delicious! I will absolutely make this again!
Thank you for this recipe!!!
Naomi
I made this for Christmas dinner. Not real pleased with how it turned out. But that may be more my fault than the recipe. I didn’t have the blanched almond flour, no almond flour at all. So I made about 1 1/4 c almond flour and used 3/4 c baking blend. I followed everything else as per recipe. My pan was a 9 1/2″ springform , so cake wasn’t as thick as would have liked. It said to bake 45-55 minutes, I checked it at 45 and the top was beginning to brown. Tasted after cooling over night, not a lot of flavored and very dry. I was hoping to encourage family to try going sugar free lol but don’t think this will even be eaten. I will try it again, maybe leave out or cut down the lemon juice and make 1 1/2 batches, and check often after baking 30 minutes.
Maya | Wholesome Yum
Hi Naomi, Sorry to hear it didn’t work – it’s because of the changes you made. Not sure which baking blend you are referring to but it may not have the same moisture absorbency as just almond flour, which could cause the crust to be dry. More importantly, a larger pan makes a shorter cheesecake like you found, which tends to cook faster and it sounds like you over-baked it if it was already starting to brown. This would make it dry. Hope you’ll try again! You can use the same pan you have but I’d recommend checking on it earlier.
Nathan
Hey. I liked the recipe but I messed something up. I think I followed the instructions correctly but when i took the cheesecake out it was fluffy and slightly burnt. Any help?
Maya | Wholesome Yum
Hi Nathan, I’m not sure what you mean by “fluffy” but if it was burnt then you baked it for too long. Check on it earlier next time – it’s done when the edges are barely starting to set but the center is still jiggly.
Sarah
AMAZING! Made this 3 times over the holiday’s! It’s a hit with my non-keto family! They can’t believe there is NO sugar 🙂 HAPPY DANCE!
Bekah
I made this last Thanksgiving for myself and made a regular for my guests. They loved this one better than the regular cheesecake I have made for years. Tonight, I making it again for Chanukah! I love this recipe. Thank you!
Juli
Hello Maya, I am planning on trying this recipe out for Christmas, but would like to make it in individual cupcake liners. Have you tried this before? If so, can you please let me know what I need to adjust timing wise, and if I should spray the liners? Thank you so much!
Maya | Wholesome Yum
Hi Juli, Yes, you can make it in cupcake liners, and no need to spray them. I don’t have an exact time but would recommend that you start checking on them around 15-20 minutes and go from there.
Katie S
Hi, sorry if this has already been answered but I couldn’t find it addressed anywhere. Do you need to adjust baking times for higher altitudes?
Wholesome Yum M
Hi Katie, Due to the high altitude, your cheesecake will probably finish baking earlier. Start checking for doneness around the 40 minute mark and monitor it closely from there.
Karina
Can I use powder swerve for the filling?
Maya | Wholesome Yum
Hi Karina, Yes, you can.
Karina
Will make this for Christmas dinner. How ever I’m wondering if granulated swerve can be used for this recipe?
The Erythritol I used gave me an awful migraine .
I’ve baked with swerve and it’s been good .
Wholesome Yum M
Hi Karina, Using granulated sweetener will leave a gritty texture in your cheesecake. Powdered really is best in this recipe, as it produces a smoother result.
Karen
Hi Karina! I just made this cheesecake and it turned out sooooooo good! I didn’t have any powdered sugar substitute, so I looked up the weight of the powdered erythritol and just put the equivalent weight of granulated in the food processor and ground it up! No grittiness at all! It won’t fluff up like powdered sugar does, but it grinds it down enough to help it dissolve while the cake is baking. Hope this helps! I think mine ran for about 2 minutes tops.
Ronda
Love, love, love this cheesecake! The best ever! Made it last night!
Wendy Hawkins
My husband and I are cheesecake experts. We eat around cheesecake for our recreational meals. In other words, we are only eating dinner, to have cheesecake for dessert. At least that’s what I am doing. If a restaurant or speciality store has cheesecake, we eyeball it and decide if we will try it. It means that much to us. Especially me. But my husband too. We have had it everywhere. We know good cheesecake. I happen to make AMAZING cheesecake. But we are living a healthier lifestyle these days. We are fueling ourselves not trying to kill ourselves. That takes research. I am on several sites always on the look out for delicious KETO/PALEO (we are hybrids) recipes, so of course cheesecake is going to be number one on my list. I found it here!!!! I decided to make it the day after Thanksgiving. (If we don’t host Thanksgiving, we do it again on the Friday after just for our ittle nuclear family.) Anyway, I made it Friday for just my husband and me to try Saturday. It was just us on Saturday (from 37 people to 2) and I swear we were Rachel and Chandler. (Friends ref) Couldn’t get enough. This was perfect. Delicious. Scrumptious. It was gone Sunday. Gone. When I make it again, we will not do what we did and devour an entire cheesecake virtually overnight, but I think we were so excited that we were eating the most delicious cheesecake I made right here in our own kitchen, AND IT IS LOW CARB – we were out of control! THANK YOU!!
Jessica
Is there any way of making it with just 24 oz of cream cheese?
Wholesome Yum M
Hi Jessica, You won’t achieve the exact same texture and consistency if you cut out some of the cream cheese, but the recipe will still work. If using less cream cheese, I suggest cutting down the amount of sweetener as well. Best of luck!
Jim Alderfer
As I mentioned in a previous post this recipe is fantastic! Since that post on August 10th I have cut back the Monk Fruit with Erythritol powdered sweetener to 3/4 cup in the filling and started adding 1/2 teaspoon cinnamon to the crust making a great recipe even better. I use the Lakanto Monk Fruit sweetner, both powdered and granular and it has almost no aftertaste.
Jade
I’ve been nervous to make this, l always get nervous making cheesecake even though I don’t know why… I get in my own head about what could go wrong. Then trying to get my husband his favorite dessert but low carb and sugar free made me extra nervous. But, with a AWESOME recipe like this one it was SO easy and turned out perfect! I didn’t have powdered erythritol so I put my granulated in the Cuisinart for a bit to get it more fine. I could’ve blended it longer, but I got impatient and it worked great! I made the crust a bit too thick in the corners so a bit hard to get through but still gummy and totally just my fault. It was super creamy and delicious! My husband loved it especially with the sugar free cherry topping! Thank you SO much for helping me give my husband back his favorite dessert!
Beverly Payne
I love this recipe. I had only a 7 inch spring form pan so I halved the recipe and it was perfect.
Karen Davis
This cheesecake came out so good. I used monkfruit powdered sweetener in the filling and reduced the amount by about a tablespoon. I served it to my husband & he couldn’t tell a difference between regular cheesecake and this one. Great recipe!
Rachel Sheehan
This and your no bake chocolate cheesecake is amazing. Made this today for the second time and unfortunately I over cooked it but it’s fine I just picked off the filmy brown bits at the top and with some fruit sauce it’s a perfect dessert!
Adrienne
My family went Gaga over the cheesecake
Dee
Happy Thanksgiving to me! I’ve made this KETO cheesecake many times and it is always perfect. My parents love it too and they are in no way following a KETO lifestyle.
I add a little cinnamon in the crust and a pinch of salt in the filling and it doesn’t even need a fruit topping.
Thank you for this recipe
Remya
This was my first cheesecake ever made. Loved the recipe. It was yumm and so easy.
Cant believe we ended up eating the whole 9″ cake in no time 🙂
Yamir Oliveras Ortiz
Thanks for sharing!! I was making a pumpkin cheesecake last night and I came upon your recipe and used the almond flour crust that you shared!! Still haven’t tried it but im dying to on Thursday!! Thanks again!
Katie
Hi, can I use finely sifted almond Flour or does it have to be blanched? I’m going to make this next week
Wholesome Yum M
Hi Katie, You can use whatever almond flour you have on hand for this crust. The skins may make the crust a little more bitter than the blanched version of almond flour, but the recipe will still work.
Susan
The link to the Cheesecake Cupcakes Recipe does not work and I cannot find it online or on your site, where is it? I wanted to try the coconut flour crust.
Wholesome Yum M
Hi Susan, Is this Pina Colada Cheesecake Cupcake what you are looking for?
Donna Tillmakn
OMG! This was soooo good! I added 1/2 cup of sour cream as well. My teenager preferred this over Cheesecake Factory plain cheesecake!
Veronica Perez
Does adding the sour cream require you to increase the baking time?
Veronica
Did you have to increase the time for baking since you added the sour cream?
Pratiti Pathak
I love this recipe!!! I’ve made this at least a dozen times so far and everyone loves it and wants the recipe. The only difference is I use Stevia instead of Erythritol and I use Coconut oil instead of butter, unless I know my guests don’t like coconut. I’ve been on the Keto Diet and it is just the perfect dessert. Always a big hit at all my parties!
Kim Lewis
OMG This cheesecake is amazing. I made a sugar free chocolate drizzle instead of the raspberry but that was the only change I made. The consistency, the taste and the texture was spot on. This is definitely a keeper
Joy
I Loved it! I even bought a store bought cheesecake and had my kids taste test both and tell me which one they thought was the keto Cheesecake Vs. the regular. All 4 of them were wrong. And they said the keto cheesecake tasted way better! Thanks for the recipe! I was looking for the raspberry topping recipe but couldn’t find it. Can u point me in the right direction?
Wholesome Yum M
Hi Joy, There’s no better compliment than to mistake a keto food for the “real thing!” The raspberry sauce is located in the recipe notes.
Tara
I know you said the calculators are unreliable due to rounding and miscounting Erythritol, can you help me with the nutrition facts on cheesecake without the crust? New to keto cooking, but have tried your cheesecake before and it’s amazing!! Thank you!!!
Wholesome Yum M
Hi Tara, I’m thrilled that you loved the cheesecake! If you would like to re-calculate the cheesecake recipe without the crust, you can enter the recipe into a recipe calculator without the sweetener or the crust. Then add in the net carbs of the sweetener to the recipe. I hope this helps.
Angela
I plan to make this this weekend. Do you think some swirl of a fruit jam in the batter before baking would screw anything up?
Wholesome Yum M
Hi Angela, Fruit jam would change the macros, but will work fine in the recipe.
Kathy
I don’t see a pan size on this recipe. Can you help? Anxious to try it. Thanks
Wholesome Yum A
Hi Kathy, I used a 9 in (23 cm) springform pan.
Everard hunder
Shhh. Don’t tell anyone about how EASY this keto recipe is. I’ve made it three times and every time it has been perfect! So easy. I’ve tried far more complex cheesecake recipes. Never again.
Grace
Thank you for this recipe! What would be the least amount of sweetener I could use and still get the same consistency? I’m looking to make a keto cheesecake but does not need to be sweet. Thank you!!!
Wholesome Yum M
Hi Grace, I have not tested this, so I cannot guarantee the results. The least amount of sweetener I think you could add before changing the texture is 2/3 cup.
Miguel
Has anyone tried this recipe with small (4”) springform pans? I know I could just go buy a 9” one but I’d prefer to make these small for easier freeze storage since I have round freezer containers that are perfect for 4” cheesecakes. I just wonder how many 4” springform pans I’d need for this recipe and how much difference in baking time they’d require. If anyone has any experience trying this, your input would be greatly appreciated!
Melba Moon
Awesome recipe! Made it this evening and it was a big hit. Thanks for the recipe. The crust was yummy and hubby gave his seal of approval. Will make this again.
Fatimah
Hi!
Have you tried substituting the Erythritol for coconut sugar?
Maya | Wholesome Yum
Hi Fatimah, I have not as that wouldn’t be low carb. You could try it, but your cheesecake would probably be yellow/orange.
Gosia
Can I add stevia?
Wholesome Yum A
That should still work here, Gosia.
Rebecca Winterowd
I make this about once a month, after we break our keto diet for a day. I only use half of the crust recipe and only use Swerve. We pig out on this and a big t-bone to kick start us back into the diet. It’s funny how a big steak and this cheesecake keep us losing weight….and I’ve served it to sugar eaters and they never knew the difference!
Alice J Zugonics
My cheesecake was way too brown and even the almond flour when baked for 10 minutes was too brown Left a skin on top too. What did I do wrong. Thanks so much
Wholesome Yum M
Hi Alice, It sounds like your cheesecake was too close to the heating element in your oven. I would move the rack to a lower position when you try this again. Your cheesecake should gain a light golden hue, but should not turn brown or form a skin on top.
Marco Cubeddu
Hi can you use Mascarpone for the cream cheese
Wholesome Yum M
Hi Marco, Yes, that will work fine.
Trish
Can I substitute the Almond flour with Coconut flour?
Wholesome Yum A
Hi Trish, I wouldn’t recommend that because your crust would be too dry.
Sarah
This cheesecake is delicious!! Just wondering what the carb and calorie count would be for the crust-less version? Thanks 🙂
Wholesome Yum M
Hi Sarah, Yes a crustless version would change the calorie and carb counts. You can compute the changed recipe with an online recipe calculator. Enjoy!
Tisha
I just started keto this week and this was the first dessert recipe I tried. It came out delicious! My family loved it! I made a crust of crushed pecans and it tasted great! Thanks!
Abby
How did you make the pecan crust?
Mary Jo
I made this recipe according to the directions but after it was done baking, I topped it with sour cream. I sweetened 16oz. Sour cream with 6 Tbs. Erythritol and added 1 tsp. Vanilla. I spread the sour cream topping on the cheesecake and baked it for 15 more minutes. This was a winner!!! I will make it again.
Margaret
This cheesecake looks great, can’t wait to make it. Thanks for sharing.
Nahla
Hi!!
Actually ill try the cheesecake tomorrow, but can I cook it in a water bath?
Wholesome Yum A
You can if you’d like, Nahla! See my tips in the post above.
Charlotte
I made this for a second time and both times it cracked. This time it was fine when I took it out the oven but cracked while cooling on the counter. It can’t be due to a sudden temp change so I guess I’m overcooking it. I put it in for 45 minutes. I want to cook it less time to avoid the cracks. How long can I safely it without worrying about it being undercooked?
Would a water bath help if it cracks after it comes out the oven? I saw that as a possible remedy but I’m doubtful about that working when it doesn’t actually crack in the oven.
Wholesome Yum M
Hi Charlotte, A water bath will help prevent cracking in your cheesecake. Make sure the bottom of the cheesecake is tightly wrapped in foil to prevent water from leaking in. Put in a larger dish and fill with water up to the halfway point of your springform pan. Bake time will be close to an hour, make sure there is still a slight jiggle in the center when you pull it from the oven.
Mary Jo
I can’t wait to try this!! I do have a question though. Can it be topped with a sour cream topping?
Wholesome Yum M
Hi Mary Jo, Sure! That sounds like a fun addition! Enjoy!
Novsie
Can I add melted dark chocolate on top?
Wholesome Yum M
Hi Novsie, Yes! That sounds divine!
Cally Marcuson
This was a wonderfully delicious recipe that was so easy to make. I cannot wait to make it again. I used coconut extract instead of vanilla because I was out. It was amazing.
Carol Rivers
I made this cheesecake with the raspberry sauce. I never liked cheesecake before, until one day I got a wild hair and decided to make this one. Everyone loved it, and I am now a fan !
KayDee
I’d like to try this recipes with the coconut crust variation but the all the links to the cupcakes don’t work, it just opens this recipe again. Searching this website doesn’t work either. Do you have directions for the coconut flour crust?
Wholesome Yum M
Hi KayDee, You can find the recipe for the coconut flour crust in the Keto Pina Colada Cheesecake recipe.
Sherri
Great base recipe! Thank you, this one is now my go to
Michele Egan
Hello! I wanted to try this but I don’t understand how the carbs were figured. I looked up the powdered erythritol (haven’t bought it but just trying to figure), it says it is 3 carbs per teaspoon. With 1 1/4 cups in the filling and 3tbsp in the crust, that is 69 teaspoons (not counting cream cheese or topping or anything else). So 207 carbs in the whole cheesecake, Not sure how that would work out to only 6 per slice. Am I missing something?
Wholesome Yum A
Hi Michelle, the carbohydrates in erythritol are not metabolized in your body, so they are excluded from the carb count — erythritol has 0 net carbs.
hemiplegic migraine
This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto..
Alice Carver
I have made this cheesecake several times and it is wonderful. Do you have a recipe for key lime cheesecake? I can hardly wait til October for your cookbook!Thanks for all the great recipes and information you share with us
Wholesome Yum A
Hi Alice, I have key lime pie cupcakes coming up in my new cookbook, and you can find my key lime pie recipe here!
Tina L Paolucci
I have made this Cheesecake…..like 5 times. My husband loves it, as do I. When on Keto, can’t be without one. I have also made it for a work luncheon…..It was gone in minutes….with Rave reviews. Thanks so much for all of your recipes.-Tina
Andrea
Hi, love your low carb cheesecake. My question is: if I use Lakanto powder do I still have to use 1 1/4 cup eventhough there says that is 2x sweeter than sugar?
Wholesome Yum L
Hi Andrea, so glad you love the recipe. Check out this sweetener conversion chart and calculator to help you figure out measurements. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Olive
Just wondering can I freeze this keto cheesecake?
Kristen Brown
I loved it. Could barely tell it was diet. I would like it a bit sweeter though. I used powdered swerve. Any suggestions as far as modifying the recipe?
Wholesome Yum L
Hi Kristen. You could probably add a bit more sweetener if you prefer it to be sweeter. I haven’t tried it that way though so be sure to let me know how it turns out.
Jan Ross
I’m usually not one to leave comments on recipes, but I simply must let you know that this is (more accurately, ‘was’) the best cheesecake recipe I’ve found. I used Monkfruit (Lakanto) as my sweetener and followed your recipe exactly with one exception, I added some finely chopped pecans to the crust. I made this for a church function because we have several who are keto or gluten free … not only did they love it, but anyone who tried it loved it. You literally couldn’t tell it was low carb! I had trouble finding your recipe for the raspberry sauce, so I just made my own by mashing some fresh raspberries, adding a little lemon juice and more Monkfruit (Lakanto), simmered and strained. It was the perfect addition to a perfect cheesecake. Thank you so much … my husband is devouring the last piece as I write this and he normally complains when I try to slip him something Keto-ish! LOL I’m not even sure he knows it, especially when I see the way he’s devouring! Again, thank you for an amazing dessert!
Margy
This cheesecake is amazing. I’m making it again tomorrow and bringing half to my diabetic father who loves it. The first time I baked it I didn’t tell my husband or friends it was keto and they couldn’t believe it after they tasted it (Taste , like many things, starts in the mind). Thank you for a great delicious sub for sugar!
Christina
I am looking forward to making this tonight!! If I want to half the recipe, just cutting the time in half should work okay? And do I keep the temp at 350 degrees?
Wholesome Yum A
Hi Christina, I’d keep the temperature the same and start checking at half the time. You’ll still look for the same signs of doneness. Let me know if it works!
Trisha
How do you measure the powdered erythritol? Do you just scoop it out of the bag? Or do you sift it & then measure? I don’t have a sifter. Let me know. 🙂
Wholesome Yum A
The classic spoon-and-level method is fine, Trisha (spoon sweetener into the measuring cup, then level off with the flat end of a knife). Hope you try the recipe!
Trisha
Thank you for responding! That’s really cool. And it was fast! I’m making it Tuesday. Just ordered the powered erythritol online to be here Sunday. I’m sure it will be amazing based on all the positive reviews. 🙂
Michelle
This recipe looks wonderful! I had gastric bypass surgery and was looking for a possible way to have cheesecake in my life again and I think this is it! I was wondering can this recipe be made with pumpkin and pumpkin pie spice? If so, would I need to add anything else to the recipe or change the baking time?
Wholesome Yum A
Hi Michelle, you’ll be happy to know I also have a pumpkin cheesecake recipe!
Cheryl
Is the lemon juice a must? I don’t much care for the tang it gives? Substitutes?
Wholesome Yum A
It’s mostly to balance out the flavor, Cheryl. You can leave it out.
Rebecca
Delicious! I did the full recipe for a small group (16) gathering (non-keto folks) at my house, and they all were blown away that it wasn’t regular sugar in the cheesecake! This is the best calorie count for keto cheesecake I’ve seen per slice as well. A few weeks later I made a half batch so that I could have a small treat after dinner for 1-2 weeks (12 slices, round cake pan with parchment). This recipe will be a staple in my home now! Thank you!
Kat
Hi, I’m trying to make sugar free cheese cake for a friend with diabetes. Did I miss how long to cook the cheesecake when it’s in a cupcake pan I know to line the cupcake pan but I don’t know how long to cook it and what temperature, could you help me out?
Thanks
Not much of a cook, sorry
Wholesome Yum A
Hi Kat, try baking them at the same temperature for 20 minutes.
Sonia
Can you confirm what else I need to do differently when making in the cupcake pan? Same temperature 20 minutes but I’m assuming I need to put cupcake liners in each but anything else?
Wholesome Yum M
Hi Sonia, Yes line the muffin tins with cupcake liners. You will probably get 16 – 20 cupcakes depending on how much filling you add to each muffin tin. The rest of the instructions should remain the same. They will be done after approximately 20 minutes in the oven at 350 degrees F.
Charlotte
I have a 6″ springform pan, not a 9″ like the recipe calls for. How should I modify the recipe so that I don’t have extra filling and crust left over? Also, how long would you bake if cooking in ramekins?
Wholesome Yum L
Hi Charlotte, I would change the serving size on the recipe card to 12 and see if that decreases the measurements enough for your 6 inch pan. I haven’t made the recipe in ramekins so I’m not sure about cooking time. Let me know if you try it.
Jan
I made 2 of these last weekend. I used Xylitol for the sweetener and it turned out perfect. Of course, we had to eat it to make sure it was OK to serve a non-keto ground. And it was! Lots of compliments! The one I took to the party I added lemon zest to. It was fantastic.
In your comments, you mentioned a pina colada cheesecake cupcakes. The link seems to be broken. Is that recipe still available?
Linda
Hi. Made this a couple of weeks ago and was amazing. I’m making it for my grandsons christening next week. How far in advance do you think it could be made without freezing?
Thank you
Wholesome Yum
Hi Linda, I’d say 4-5 days.
Jay Woodall
Is that 350 even with a fan oven?? Thank you.
Wholesome Yum L
Hi Jay, do you mean convection oven? If so, it looks like for convection ovens you should decrease the temperature by 25 degrees but still watch the cooking time as it may take less time to cook.
Dana Littleton
This cheesecake was awesome!
Deanne
How many cheesecake muffins would this recipe make in a tin?
Wholesome Yum L
Hi Deanne, I think you should get 12 regular sized out of this recipe. Let me know if you try it and if you get a full muffin tin out of the batter.
Stephanie
Still cook this for an hour in cupcakes?
Wholesome Yum
Hi Stephanie, the baking time would be significantly less. Try for about 20 minutes instead.
Chris
I made this standard recipe in muffin tins and got 18!
Remy Desil
Can this be made with swerve icing sugar? Especially for the crust, I can’t find powdered erythritol and I need to make it today for Monday.
Wholesome Yum L
Hi Remy, yes, you can make it with Swerve. Just make sure you use the sweetener conversion chart and calculator that can be found here:
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Julie
Hi! I’m making this for my partner’s birthday, and also couldn’t find powdered erythritol. Then it occurred to me, just blend/process the granulated stuff until it becomes powdered. It worked like a charm!
Samantha
Am I the only one that HATES the taste and sensation of erythritol? Is there anyone that has an alternative? I tried Splenda and the taste was much better (to me), but it was drier and dense. I use Mrs Butterworth sugar free syrup a lot as a sweetner and am going to try half cup Splenda and forth cup Mrs Butterworth and an extra egg. Will let you know!
MaryBeth Smith
Can you make this without the crust?
Wholesome Yum L
Hi MaryBeth, I don’t see why not. Just make sure you cover the bottom of the pan with parchment paper. Let me know how it turns out.
Jan
This looks amazing! I need a recipe for this weekend. I was thinking I’d like to do cupcakes instead. I was trying to look at your pina colada cheesecake cupcakes, but everytime I click the link it just brings me back to this recipe. Is that no longer available? If I did cupcakes, how many would the whole recipe make?
Thanks for these great recipes!
Wholesome Yum L
Hi Jan, I would say that it would make 12 but not completely positive. You might want to take a look at this mini Cheesecake Bites Recipe. This one may work for you also.
Kristen
I’ve made this recipe 4x now and I get better every time. Make sure your cream cheese is at room temp/soft or it will clump despite it looking like it’s mixed. That and it will get over mixed and have a bunch of air cuz you’ll have to mix on high to get it to the edges. If it’s cold cream cheese it will settle in the middle of your kitchen and whisker and that’s how you get clumpy cheesecake, even after you add eggs.
I prefer to use a nice Keto lemon curd instead of raspberry and I get rave reviews from Ketoers and regular eaters! I’d make this the night before to assure a proper set.
Laura
Could you tell me what type of sweetener you used please?
Kristen
Laura I use Swerve. I typically use the confectioners instead of granulated and see no difference.
Nicole Nixon
Awesome cheesecake! My go to desert for every occasion. Easy to make and enjoy!
Laura
Could you tell me what type of sweetener you used please?
N. Neff
I made this today for my husband who loves cheesecake. I’ve never made a cheesecake before so I was a little nervous. This recipe was incredibly easy to follow and absolutely delicious! We both loved it! Thank you! I can’t wait for my family (who aren’t eating low carb) to try. I don’t think they will be able to tell the difference.
Melody
I made this recipe using your piña colada cheesecake cupcake recipe as a guide for making cupcakes. It was a hit with both low carb lovers and the rest of my family. However the link I had saved for the cupcakes keeps redirecting me here. Where can I access the cheesecake cupcake recipe?
Wholesome Yum M
Hi Melody, Here is the Pina Colada version.
Lindsay Peacock
I have made a very similar cheesecake quite often but also add crushed nuts, usually macadamia and almonds and shredded or desiccated to the crust. Also I make a sour cream lemon topping to the filling. which is the final bake for about 10 mins.
Lauri Thompson
Hi,
I’m looking forward to making the cheesecake cupcakes for my daughter’s birthday this week, but each time I click on the cupcake links, it brings me back to your cheesecake recipe. I waned to make the crust with coconut flour (since that is what I have). Again, clicking on any of the links brings me back to the cheesecake recipe. Any help would be greatly appreciated.
Wholesome Yum M
Hi Lauri, Here is the link for the coconut flour crust!
Dana
I’m making this right now for my husband’s birthday. You comment that the crust will be crumbly but mine was wet? I used 1/3 cup of butter, I can’t figure it out?
Wholesome Yum L
Hi Dana, I would suggest watching the video on the recipe page to see how the recipe is made. I hope your husband has a happy birthday.
Amanda
Good gracious this recipe is delicious. I made it for a work going away party. Everyone loved it!
Nichelle
This is the best keto-friendly recipe I have ever made! It tastes just like traditional New York cheesecake. Only thing I did differently was the crust. I just put walnuts, butter, and granulated monk fruit sweetener in my ninja (didn’t measure anything, just guessed), blended it together, pressed it into my pie pan and baked it at 350 for like 15 mins before putting the cheesecake filling in and baking the whole thing. It was better than any traditional cheesecake crust I’ve ever had and cut down on carbs even more. Highly recommend this recipe and walnut crust!
Night
Easy and fun to make. Delicious too
Nectaria
This was so easy to make and it tastes EXACTLY like non-keto cheesecake. This will be a regular recipe for when I have guests (and when I just want a delicious dessert).
Shannon
Awesome recipe and I’m very much looking forward to making this!! Have a question about measurements on the Swerve Confectioners sweetener. The recipe calls for 1 1/4 cups. About how much of the container would this be? I realize the sweetness should be the same but I’m a novice and don’t want to mess this up!
Wholesome Yum
Hi Shannon, I’m not sure I understand your question. You wouldn’t need the full package of Swerve to make this recipe.
Yisrael Campbell
Can I put cheesecake in the freezer rather than fridge to cut chilling time?
Wholesome Yum
Hi Irene, I wouldn’t recommend that. Your cheesecake would likely crack.
Jen
This recipe tastes exactly like REAL cheesecake! Finally, a great cheesecake recipe for my Keto diet. Don’t hesitate to buy the Swerve ingredients, it made all the difference. I ordered the Swerve on Amazon since my local grocery store doesn’t carry it. This lady who created this recipe really knows her stuff. I’m impressed.
Raquel
Thank you so much for posting this wonderful recipe! I made this and the caramel sauce my first day of going keto to test the dessert waters. It was absolutely wonderful! I’m excited to try more of your recipes. You’ve got all the tips and tricks for making the diet not only doable, but enjoyable 🙂
LaTaveya Vault
Swerve has made a believer out of me. I tried it all and everything had a nasty after taste. Swerve was perfect!!!
Nadia Zwierzchowska
This was delicious. I had been craving cheesecake for a while, and it didn’t disappoint. Only difference was I used ground pecans instead of almond flour, as I had done that in other recipes and really love the buttery pecan crust.
Morgan
I have to say I was really skeptical that this could compare to my moms New York style cheesecake. I was hoping that it would at least scratch that itch. It by far exceeded my expectations! It is delicious. I will be making it again but the next time I think I’ll skip the crust. Thanks for the delicious recipe!!
Cynthia Owens
We are making dietary changes … not full Keto … but looking for some alternatives when it comes to sweet treats. We are looking forward to trying this.
Sabrina
Hi there!
Thank you so much for this recipe.
Do you think Iy would work if I made them smaller sized in muffin tins using a paper liner?
Thank you!
Maya | Wholesome Yum
Hi Sabrina, Yes, it would work. The baking time would be much less.
Eli
Hi! I’m making this for my boss who is diabetic and I was wondering if I could use sugar free cream cheese instead of regular for his sake and have it come out the same!
Maya | Wholesome Yum
Hi Eli, This recipe uses plain cream cheese which is already sugar-free. 🙂
Andrea
I cannot bake but this was so easy and quick! Will be making this again but would you happen to have a keto keylime cheesecake recipe as easy as this one please? I cannot find one! Highly highly recommend this recipe. Thank you so very much!
Maya | Wholesome Yum
Hi Andrea, You can try this no bake key lime pie.
Jim
I have made this recipe about 7 or 8 times now and every time it has been great! I have switched to using Monk Fruit with erythritol as the sweetener (granulated for the crust and powdered for the filling) and it has reduced the aftertaste considerably. I only use 1 cup of powdered Monk Fruit for the filling and 3 tbsp of the granulated for the crust. I have also swapped out the lemon juice for lime juice (same amount) and added a tbsp of lime zest to the filling making a really great Lime Cheesecake (haven’t tried true Key Limes yet). This is a great Keto cheesecake recipe that tastes even better with lime!
Jo So
Thank you for this recipe!!! Even grandkids loved it! I’m so picky about sweetners. I used the Monkfruit Sweetner with erythritol and was pleasantly surprised how good without the awful after taste!!
Theresa
Hi Maya! I made this (kind of) with 2 eggs and didn’t read well and used granulated Erythritol. It had that awful Erythritol after-taste. You think it’s because I didn’t use the powdered?
Maya | Wholesome Yum
Hi Theresa, Yes, this recipe won’t work with granulated erythritol. But also, if there was an aftertaste you likely used a sweetener blend instead of pure erythritol, which doesn’t usually have much aftertaste unless you use too much.
Theresa
Hi again Maya! It turns out that once it sat in the fridge for longer it tasted just fine. I will be making it again tonight for a crowd, and this time I blended down my Erythritol into powder. Thanks for the recipes!
Jean Carter
Theresa, Did you mix cornstarch with your erythritol when you blended it to a powder? I also mistakenly used Truvia (granulated erythritol) and also found it to have the dreaded after taste. Mind you Truvia is not pure erythritol either ….
Gudny
Alright, let me start by saying that I was very sceptical, reading this, that it could be any way possible for a keto cheesecake to taste like the real thing.
Based on the comments though, and rating, I decided to give it a try because my husband is diabetic (and maybe also to prove to myself that the commenters here had to be crazy).
Well, I usually am the first to admit when I’m wrong and BOY WAS I WRONG.
This cake is amazing! Light, airy, wonderful texture and the flavour to die for. I made the crust with butter and personally I could do without the crust because the cake itself is just heaven. I will be sure to make it many times again, although I might experiment a little with the crust or maybe just skip it altogether because in my opinion the cake doesn’t even need it, it’s perfect on its own.
Thank you so much for this recipe, Google lead me here and this cake made me a fan of this site for life.
Regards from Iceland!
Anoushka
Hi, I was wondering if there are any other sugar substitutes because I don’t have the powdered erythritol and want to buy from a regular supermarket. Cant wait to try!
Wholesome Yum
Hi Anoushka, my sweetener guide and conversion chart would be a good place to start! Xylitol would probably be the next best substitute, and it’s becoming more available in grocery stores. If you can only find granulated substitutions, you can pulse them a few times in a coffee grinder or blender until it reaches a powdery consistency.
Chris
This recipe is GREAT. I have made this a bunch of times and still trying to perfect it. I was wondering if you, or anyone else has tried using sour cream in the recipe, as I’ve seen a bunch of other recipes that use it? If so would you omit some cream cheese in substitution of sour cream, or just add some to recipe?
Wholesome Yum
Hi Chris, this recipe doesn’t include sour cream to keep the ingredient list simple, plus I find that it doesn’t dramatically change the flavor. If you do incorporate it, I would start with a small amount and omit some of the cream cheese.
Vero
Can blueberries be added to the cream cheese before baking?
Wholesome Yum
Hi Vero, I haven’t tried but it should work! Fold them in carefully after the cream cheese mixture is well incorporated.
Kevin
I’ve added blue berries to pound cake recipe. It’s best to rinse them in cold water then toss in powdered monk fruit or Erythritol while wet then gently fold them into the batter. The powdered coating will prevent the blue berries from opening up and oozing into the batter.
Good luck.
Janet
Have made this cheesecake three times, and my family keeps asking for more. I have a son on the Keto diet, and he really appreciates my making it. We usually have leftovers which he can take home; this last time, it was all gone when he left! The best part is that it is SO easy to make! I must have overbeat it this last time or baked it too long because it was dryer than usual but still very tasty.
Tiffany
Just Wow! This came out beautifully and was so delicious and easy to follow. I love passion fruit. Anyway to make a passion fruit one? I am going to look into the pina colada cupcakes mentioned. So glad I found your site and recipe.
Julia
Hello, I’m eager to try this baked recipe. I made a non baked version, it was good but the consistency wasn’t what I was looking for. I used a crust that called for toasting the almond flour on the stovetop. Another recipe stated that if you are baking the cheesecake that you don’t need to bake the crust first just keep it in the refrigerator for 20min. Do you have any experience with that method? I noticed that you didn’t include sour cream like most cheesecake recipes. Is that preference or something that changes the taste/consistency? I’ve also read that cooling it with the oven off and the door cracked open is good. Have you experimented with doing this? I’m a little nervous about the baking part I want it to come out perfect lol
Wholesome Yum
Hi Julia! This recipe is designed to have a pre-baked crust. Refrigerating won’t bring out as much flavor, and it might affect the final consistency. As for sour cream, I leave it out because it keeps the recipe more simple and I don’t find a huge difference in taste when it isn’t included. If you’re worried about cooling or cracking, check the tips in the post above for ways to prevent that. Good luck!
Michelle
Love it!!! This will be my go to cheesecake. I did use only 1 cup of erythritol, and it came out perfect. Everyone in my family loved it! Even the kids. Thanks so much!!!
Debbie
I followed the recipe, but the middle never set. The top cracked, but middle did not set. It is in the fridge for the night & will see what happens. So far I will not be able to take to my function tomorrow!
Maya | Wholesome Yum
Hi Debbie, The middle is not supposed to set in the oven. If it cracked and you were waiting for the middle to set, you probably over-baked it. It’s ready when it’s jiggly in the middle, then it sets in the fridge overnight.
Rachel
Unbelievably delicious!! Tastes 100%as good as the real thing! You would never know this is sugar free low carb! The crew st is slightly different from a regular crust but yummy! I did the butter in the crust! I ate a piece for breakfast everyday!!
Jayde L.
The whole family loved this cheesecake. Will definitely make again. I used a little bit of lemon extract because I didn’t have lemon juice, still very tasty! Also used almond extract in place of vanilla.
Monica Dutton
Would it work to grind crystal sweetener in food processor to make powder?
Wholesome Yum
Absolutely, Monica! Measure the same amount, and pulse it until it becomes powdery. Avoid processing for too long, since it can get sticky.
Maureen
I’ve made this 2 or 3 times now and it makes a beautiful dessert that I am proud to serve to company or take to someone’s house. I follow the recipe, except I use golden brown Swerve or Monkfruit for the crust sweetener instead of white. I also added a scant 1/2 tsp of cinnamon to the crust last time and I will definitely continue to do that in the future. Guests thought the crust was made from graham crackers! I also made an easy blueberry sauce: 2 cups blueberries; 1 TB lemon juice; 1/8-1/4 c erythrytol and maybe 1/4 c water. Simmer at least 30 minutes. Will be juicy, but delicious. Thanks for a great keto-friendly dessert!
Sabrina
I cannot have eggs, unfortunately. Do you think I could make this with an egg replacement such as flax seed meal and water, or greek yogurt and xanthan gum, or any other recommendations? Thank you!
Wholesome Yum
Hi Sabrina, I wouldn’t recommend the flax replacement because it might make your cheesecake grainy. I also haven’t tried working with xanthan gum in this recipe. Maybe try my no-bake chocolate cheesecake instead?
BT
Hi, I read somewhere on the Internet that you could replace eggs with bananas in cakes and different foods when cooking, if you’re not into eggs, I’m vegetarian and don’t eat eggs so I tried this in many recipes and it actually worked and it also worked in this recipe!! It tastes delicious and you can’t tell or taste the difference:) Just wanted to let you know. It’s about half a banana per egg. And thank you for an amazing recipe, I LOVE it!!
Mel
Absolute BEST keto cheesecake recipe I ever had.
Melissa
Hello, I made this cheesecake yesterday. I am an American living in Germany. The baking ovens over here gave the option to bake with hot air, and it’s pretty much all I use. This may have messed up my cake, though. The erythritol crystallized on the top of the cake. Do you know why this occurred? Thanks. Otherwise, it tastes good.
Wholesome Yum
Hi Melissa, did you use granulated erythritol in the filling, or erythritol you powdered yourself? Those can both cause graininess. Glad to hear you still enjoyed it!
Christina Rodney
Do you have the nutrition info for the crustless version?
Wholesome Yum
Hi Christina, I only have the nutrition info on hand for what’s on the recipe card. However, you can use an online calculator to calculate nutrition if you omit things. Enjoy!
YJ
Has anyone made this in a 10” pie tin? Did you have the change the cook time or recipe?
Maya | Wholesome Yum
I haven’t. It may change the cook time, and the amount of filling that will fit will probably be less than a springform pan.
Robin Burnash
Made this recipe and oh my God, it was delicious. My boyfriend didn’t know it was a Keto recipe and said it was not heavy like most cheesecakes. He loved it and finished it off really quickly!
Scott LeRoy
Love, love, love this recipe. Comes out perfect every time. The only modifications I made were adding 1/2 teaspoon of ground cinnamon and 1 extra tablespoon of erythitol to the crust mix. It makes for a more original grahm cracker flavor. I’ve made this 5 times now with excellent results and no cracking.
Lisa Green
Can you add lemon juice? If so, how much.
Wholesome Yum L
Hi Lisa, the recipe as written calls for 1 tablespoon of lemon juice. Hope this helps.
Amy Higgins
Hi can this cheesecake be frozen? Would it taste the same after it thaws when using erythritol? Thanks!
Wholesome Yum
Yes Amy, you can freeze it and it should taste the same. Make sure it cools completely first.
Kimberly
Made the cheesecake for Mother’s Day and it was a hit! We are used to Junior’s cheesecake and this was just as good with less carbs and calories. Will definitely make again! Thank you!
Sara
This is the very first true cheesecake I have ever made – and it does NOT disappoint! I eat a slice with my coffee for breakfast every day. It not only keeps me in my Keto macros, but full for hours! Thank you!
Natalie
I want to make this cheesecake for mothers day this year. Can I use swerve for the sweetener?
Wholesome Yum
You can, Natalie! Check my sweetener conversion calculator to get the correct quantity. (Keep in mind you will still want it powdered for the crust.)
Carlos
I am completely blown away by how good it came out. THANKS
Ruth
I don’t see powdered erythritol to powdered Lakanto monkfruit on your conversion chart. Can you please tell me how much powdered monkfruit I should use for the filing?
Thank you for all the incredible recipes!
Maya | Wholesome Yum
Hi Ruth, You can use the keto sweetener conversion calculator here.
Jen
Are there any recommendations for cooking this cheesecake in high altitude? Thanks!
Wholesome Yum M
Hi Jen, Turn down the oven to 325 degrees and start checking for doneness around the 40 minute mark.
Margaret
Made this for my husband whose on Keto. He loved it! I’m not even on Keto but I also love it!! One of our favorites!!
Catherine
Hello, I have another question, sorry!
I can’t find the base to my springform cake dish, can I use a shallow pie dish?
Wholesome Yum L
Hi Catherine! I think that would work as long as it is deep enough for the filling.
Catherine
Hello! I’m excited to make this for a girls night on Friday.
I’ll be using xylitol, do I need to powder it for the cheesecake?
Thanks! 🙂
Maya | Wholesome Yum
Hi Catherine, Yes, it has to be powdered for the filling.
Tommie
Wonderful sounding cheesecake . I was wondering if I decide to cook it in an extra large muffin tin, how long would I need to cook it? The size says a cup tin.
Wholesome Yum L
Thank you Tommie. I haven’t used an extra large muffin tin but a regular sized one should take approximately 20 minutes.
Morgan
I have a ton of coconut flour I need to use, could I make the crust with a coconut/almond flour mixture? Also, the sugar I have is xylitol, can I use that? Its a bit grainier than normal sugar but I’m wondering if I could use my food processor to powder it. Thanks
Stacet
Wow! So easy and delicious!!! Thanks!
LT
I want to make this for my son’s birthday tomorrow.
As I do not have 9″ springform pan, can I use 7″ and reduce the ingredients?
how to adjust the ingredients?
Wholesome Yum L
Hi LT! You can change the serving size in on the recipe card and it will automatically change the measurements for you.
Beth
Do I need to bake the cheesecake in a water bath. I have another cheesecake recipe that calls for that. Thanks
Maya | Wholesome Yum
Hi Beth, No, it’s not necessary for this recipe. You can if you want to, though.
JC
Thank you for this recipe! I made this low carb cheesecake last night with powdered SWERVE sugar replacement. Had it for BREAKFAST this am. it came out very good and tasty like NY cheesecake.
My question for you is, can this cheesecake be frozen and still taste good? I plan to saran wrap some slices and put in the freezer. Thanks again
Maya | Wholesome Yum
Hi JC, Yes, you can freeze it! So glad you liked it!
MillieA
This was so close to a NY cheesecake. Even served to my guests who weren’t watching their carbs and they ate it up. I’m currently planning on making another for my Mom who loves cheesecake but is diabetic. Thank you!
Rosita
Love your site! So many delicious things.. I am new to Keto so baking with sweeteners is new for me. Can swerve be used when called for 100% Erythritol? Would it be the same ratio for this cheesecake?
Wholesome Yum L
Hi Rosita, thank you. Check out this sweetener conversion chart and info to answer your questions.
Susann
This worked out so well. I made a half quantity baked in 9inch springpan for 40 mins in fan forced oven 150c. Topped with lite strawberry jelly glazed whole strawberries made with 1/4 water. Nobody knew wasn’t made with sugar. Used xylitol 2 tablespoons in cheesecake. Amazing.
Erin
Very rare I take the time to review something, even rarer will I give something 5 stars. Made this twice now, my friends who were skeptical at best of my ketogenic diet took one bite of this cheesecake and unanimously agreed that it was the best cheesecake they have ever eaten and gave it a 10/10. I followed the recipe to a t and served it with whipped cream and berry compote (sweetened with a drop of vanilla and a tsp of nativa). Now making them again in muffin tins to take to a birthday this afternoon. My parents have decided to try my keto diet now that it’s working so well for me. This gives them something to eat too. Perfect treat for every now and then to keep me in line. 10 kgs down 5 to go and feeling so much healthier!
Yuliana
So excited to make this for our Easter family dinner!
One question – can I use ghee instead of butter? Has anyone tried it yet? I generally do t buy butter anymore and would hate to waste the leftover block.
Maya | Wholesome Yum
Hi Yuliana, Yes, it should work fine with ghee.
Nissy
I just made this recipe for the first time and it looked perfect when I took it out of the oven but 5 minutes later as it sat on the counter, the cheesecake cracked in the middle! ☹️
Any idea where I could’ve gone wrong?
Maya | Wholesome Yum
Hi Nissy, It could be over-beating the batter or too sudden of a temperature change. I have tips in the post above.
Ty H
Great recipe. My kids and parents couldn’t tell the difference. A+++
Joey Macfarlane
Ok this absolutely does not taste low carb/sugar. It’s really really good!! Thank goodness too because I was about to give up on trying to make a low carb dessert. I just can’t get used to the cooling effect from Erythritol and this does not have that at all! Ok if I close my eyes I might be able to taste it in the crust but I would really have to try hard lol. Thanks for my new go to recipe!!! Soooo delish!!!
Lisa
I made it…Awesome….I put chopped pecans in the crust…soooooooo good
Terri Adams
This cheesecake is fabulous! Can’t believe I am not cheating. Added lemon zest for extra flavor! Next time I’ll make key lime cheesecake by using lime juice and extra lime zest! Thanks you so much for this recipe!
Madelyn
Can this be cooked in an insta-pot? To make your own powder sugar just mix until powdery. I use pourers
Thank you
Maya | Wholesome Yum
Hi Madelyn, I haven’t tried it in the Instant Pot but assume you could if you followed proper instructions for it. Powdering sweetener requires grinding it, not just mixing.
Andrea
Hi, I would love to make this recipe. can I make it with the regular butter, or it has to be unsalted butter?
Maya | Wholesome Yum
Hi Andrea, Yes, either should work fine.
Joy Lee
Hi Maya,
Is there a way of making the filling more tangy in flavour?
Thank you!
Maya | Wholesome Yum
Hi Joy, What kind of tangy are you looking for, do you mean like lemon-y? This is a pretty classic cheesecake flavor but you can add extracts if you’d like, that’s the easiest way without changing consistency.
Joy
Hi Maya,
Yes more of lemon-y flavour? l loved the flavour the cheesecake turned out!
I personally prefer a strong tangy taste to it so l was wondering maybe if l added lemon zest and some more lemon juice, would that be ok and not change ruin the cake or consistency? I really love the base as well, l shared it with with my colleagues and they all really were surprised at how good it was.
Thank you!
Maya | Wholesome Yum
I think the easiest would be to add some lemon zest or lemon extract, these wouldn’t change the consistency.
Stephanie
Coworkers couldn’t believe it was a low carb cheesecake! This recipe is the best.
Linda
I want to make this for Easter. Can I use a 9″ pie plate? Thanks!
Maya | Wholesome Yum
Hi Linda, You can, but you’d need to cut the filling by about 1/2.
Linda Woods
If you’re using a pie dish and you have left over cheesecake, make 2
Mel B
Absolutely divine!
Jeannette
The best keto Cheesecake. Easy and delicious. And did I say it was easy?? Recommended!!!
Melissa
Best low carb cheesecake I’ve ever made!
Danielle
Absolutely the best! all your recipes ROCK! Thank u!
Danielle
Maya Seriously I don’t now how you do it, Just made this cheesecake and OMG THE BEST!! I felt like I was cheating! Thank you so much seems like every recipe of yours I try I love !!!!
Sara
Hi! Delicious!! We loved it!
Can the cheesecake be frozen?
Maya | Wholesome Yum
Thank you, Sara! Yes, you can freeze it.
Ashly
I loved it. Best cheesecake so far that I’ve baked and I’ve made a few. I’m going to bake it again today and add some blended mixed berries to the top while it baked. .
Elaine
Used a slightly smaller pan and everything came out much taller but that’s ok. Also might have to adjust my bake time next time – centre was still a bit gooey. Didn’t have lemon juice so I used lemon EO instead. Cheese filling was a tad too sweet; will prob cut on the erythritol next time. But overall an excellent recipe! Love it.
Mary
Where can I find the recipe for the berry sauce? I tried making it with a little lemon juice and some Erythritol and it was great at first but after initial use it’s been very grainy even after warming it up. Any suggestions?
Maya | Wholesome Yum
Hi Mary, What you did is right, except you need to use powdered erythritol instead of granulated to avoid the grainy texture.
Patty
This is my 2nd cheesecake, it is so delicious love that its cut the sugar and nobody can tell! Thank you so much! Also I read where you can make your own powdered sugar just cut amt in half and put it in your blender to make it fluffy, I actually tried this my first go round and it worked perfectly.
Sue Ballard
Can you use swerve?
Maya | Wholesome Yum
Hi Sue, Yes, you can! You’d need the powdered kind for the filling.
Ileen
Can’t wait to try this! I’m a trucker, so rarely get to try new receipes.
Kristen
How would I go about making a peanut butter cheesecake with a chocolate almond flour crust? I love this cheesecake and pumpkin cheesecake is hands down the best!
Maya | Wholesome Yum
Hi Kristen, I don’t have a recipe like that yet, but I do have a keto pumpkin cheesecake here.
Safiyya Kamalodeen
Made this and it was amazing! I love your dessert recipes they always taste great unlike most “healthy” desserts!
Joy
Hi,
l really want to try baking this!
Am l able to sub the Erythritol with powdered stevia?
Thank you!
Maya | Wholesome Yum
Hi Joy, It depends on the brand of stevia. Many of them have a bulking agent, which you’d want to keep the ratios the same, but would need to grind it to a powder if it’s granulated. The amount might be different, often less than pure erythritol.
Karen
Hi, I added ground pecans to the crust and it was amazing! Thanks for the recipes! They are my ‘go tos’!
Sarah
Wow just wow! I adjusted this recipe slightly to add the rind and juice of 1 lemon and I did blueberry swirl with sauce. I have to say it’s the nicest cheesecake I have EVER tried!!! Nicer than the full sugary carb ones!!!!! I’m a big fan from Scotland! Cheers!
Monica
Can’t believe that this is keto!! Everyone loves this cheesecake even my non keto friends. I use 1 cup almond flour and 1 cup crushed pecans in the crust, it really adds an extra richness. Thank you so much for the recipe!
Warner
Very Delicious and Satisfying!! My first time making a cheesecake and it was wonderful. Thick and decadent like a cheesecake should be hard to believe it’s sugar free and low carb. I will definitely be checking out more of your recipes. You are bookmarked in my phone.
Christina
Yummm— so easy and delicious!!!
Joni
I made this cheesecake a few weeks ago. it was delicious despite having a “different” tasting crust. My only change will be to add a bit more Erythritol next time. (Most Keto recipes don’t taste sweet enough to me.)
It was good enough that I will be making it again to serve to my poker group.
Christy
This cheesecake is in the oven baking as we speak. I did use crushed pecans with some cinnamon added along with your other ingredients. The filling looks and tastes AMAZING (I know, I know, it has raw eggs in it). I was about to give up on Keto because quite frankly every recipe I tried just wasnt tasting great. Then I found your site! I also made some of the caramel sauce and I must say that is fantastic all on it’s own. Thank you so much for sharing your recipes! I look forward to making many more.
Michelle
Can’t wait to try this! Just a quick question. I don’t generally care for cheesecakes that have a slight lemony taste to them. Can I omit the lemon juice and still have the same consistency/quality?
Maya | Wholesome Yum
Hi Michelle, You can omit it but it’s such a small amount that it doesn’t taste lemon-y, just balances flavors.
Kelly
In spite of my unintentional sabotage of the recipe, this cheesecake still came out amazing! It seems to be fairly forgiving!
I was about 2-3 oz shy of the cream cheese called for in the recipe (I’d forgotten that I had already used some for another recipe earlier) but decided I’d chance it and proceeded with the cheesecake anyway. Id originally intended to follow this recipe as written but that lasted all of 5 minutes– I can’t resist a tweak here or there. I wanted a little bit more lemon flavor in the filling to go with my blueberry topping, so I added some zest to the batter and then added a healthy sprinkling of cinnamon to the crust mixture. I highly recommend the addition of cinnamon for that Graham cracker crust flavor.
My cheesecake did end up cracking in spite of the water bath (I prob could have used more water as it had all evaporated before the cheesecake was done). I’ve yet to make a cheesecake that doesn’t crack. One day I will, I swear!
But in the end, the cheesecake had a perfect texture and taste. I would bet that nobody would ever suspect that it was low carb if you didn’t tell them. This is a great recipe and I promise you won’t miss the high carb cheesecake one bit!
Afton Massie
My crust is burnt. I used almond flour not blanched almond flour. Is that why?
Maya | Wholesome Yum
Hi Afton, Yes, that could be it. It could also be you baked the crust too long. I recommend using blanched only for this recipe.
Debby Cyr
This is a very simple and delicious cheesecake recipe. I have been making different variations of cheesecakes for years, non were low carb/Keto friendly.
For the crust, I used half almond flour and half crushed pecans and added a bit of cinnamon … it was perfect.
So good, my grandson had me make it for his birthday!! Thanks for sharing this recipe.
Janet Dipaola
Came out PERFECT the very first time!
Lyndsie
Made this last night. Turned out fabulous!! Couldn’t keep my spoon out of it even before it cooled. Thank you so much!!!! I think I’ll make this every other Sunday for a sweet treat throughout the week for hubby and I.
Laraine
This is the best cheesecake I’ve ever made. I used 1 cup of truvia powder bc it’s the only lower carb sweetener I had and it is FABULOUS! The first time I didn’t even make a crust and it was still great. Next time will try with Erythritol so it’s lower carb. Thank you!
Patricia
How do you prevent the cheesecake from dropping. This is the best cheesecake that I have ever made.
Maya | Wholesome Yum
Thank you, Patricia! Typically dropping is due to sudden temperature changes, or from over mixing. Make sure the mixer is at low speed. After baking, let it gradually cool on the counter. If you really want it to be perfect looking, you can try a water bath to encourage even more gradual temperature changes, but for me that’s usually more hassle than it’s worth.
Melynie
I made this for my family and everyone loved it. I ended up making another one the next day also. Thanks for an amazing recipe!
Brooke
Legit Halleluj! Made this perfect my 1st attempt & every multiple times following. Also my 1st attempt ever at cheesecake. I think I made it 6 times during recent holidays. Helped me stay on keto during that time!!! Though I still hope to one day find a lower to zero carb cream cheese. One time I swapped cream cheese for Neufchatel cheese as it has fewer carbs (& less fat) but tasted nearly identical. Also, I sub crust to all pecan instead (just ground up raw pecans, butter & erythritol), I’ll have to try to remake one time with your almond crust, if we can pry away from the pecan! **Thank you for your fabulous recipe!!** (I use organic & grass-fed ingredients whenever I can, so it’s always such a bummer when a new recipe doesn’t knock outta the park. But this one does.)
Charlene
Maya, I love this recipe! The first time we made it exactly and skipped the topping and we loved it. It was rich, creamy and absolutely a sweet craving satisfier.
The second time I made a few alterations: Crust – added 1 tsp pink salt and 1 tsp sweet dough bakery emulsion, Filling – replaced 8 oz cream cheese with mascarpone and erythritol with monk fruit sweetener and lemon juice with lemon extract and raspberry sauce with strawberries.
This version tasted just like New York cheesecake! I used all the same baking times and the crust tasted more like graham crackers and the filling was silky and divine! Thank you so much for the inspiration.
Cathy Frederick
This is the best!! It came out perfect and perfectly delicious! Thanks!!
Debbie
Hi. I followed the recipe exactly! I used muffin tins ( lined) but after I took them out of the oven most of them caved in while cooling. It’s hard for me to rate this recipe .. ♀️
Maya | Wholesome Yum
Hi Debbie, You probably overbaked them. It would be much less time in muffin tins.
Debbie
I read the recipe through several times. And you said to bake them 20 mins , which I did. They also gradually cooled. Should I cool in the oven? The only thing I can think of to be more gradual … everyone loved them though. They were delicious.
Kim
I’ve been looking at all your awesome desserts! I’ve noticed that you use Monk fruit or Erythritol.
I use Swerve powder and Pyure Blend. When you say you can use any sweetener you want, are the measurements 1:1 with your listed sweeteners. I’ve checked the Sweetener conversion chart you’ve provided and if you call for 1/4 cup of Erythritol, there is no conversion for Pyure, and a lot of your recipies call for 1/4 cup of Erythritol. I just want to make sure I do accurate measurements.
Thanks in advance for your help.
Maya | Wholesome Yum
Hi Kim, I do have both Swerve and Pyure in the sweetener conversion calculator here.
Camille Kaschafsky
It’s amazing! I can’t tell the difference and my kids love it too! I even gave a piece to a friend who isn’t doing keto and she was super impressed! Thank you for sharing this recipe!
Breanna
Turned out fabulous I did the crust less as we are fasting (eating every 3 days) trying to eliminate as much carbs as possible when we do eat. I thought I would make this for his birthday for a surprise so he could have some what of a “fun birthday”. This recipe is so easy to whip up and full of excellent ideas to spruce it up when needed.
LBaum
I made 48 mini cheesecakes without the crust and placed a blueberry in each one. They are fabulous. Freezing for a party in 2 weeks!
Ellie O'Dea
This is my ABSOLUTE favorite cheesecake recipe…and I’ve tried my fair share! I used Lakanto Golden for the crust and powdered swerve for the filling and it resulted in a divine mix of flavors and textures. I also underbaked mine by about 10 mins, but think I would only underbake by 5 next time. I used a blueberry compote over it and my friends (keto and non-keto alike) went crazy over it on Super Bowl Sunday! THANK YOU for sharing all of your yummy creations with us!
Sarah Hunter
Thank you for this amazing recipe! My husband and I love this recipe and I’ve made it plenty of times. I always recommend your blog to new ketoers and tell them they can even still enjoy cheesecake!
Recently I’ve developed an egg sensitivity and must avoid eggs until my reaction has time to heal, minimum 6 months . Do you know of something keto friendly I can substitute for the eggs?
Maya | Wholesome Yum
Hi Sarah, Thank you so much for the kind words and it means a lot that you recommend my blog! You might like no bake keto cheesecake instead for an egg-free option.
CBTerror
To all of those having issues with your cream cheese being lumpy. 1) Make sure your cream cheese is FULLY softened to room temperature. It’s okay to pop it in the microwave for fifteen seconds at a time to speed up the process a bit, but don’t allow it to run. 2) Having your eggs room temperature as well will also help prevent curdles in the cream cheese. Adding cold eggs to warm cream cheese without proper mixing can cause lumps. 3) A mixer (even a small hand mixer) is ideal. If unavailable, squish the cream cheese into the sugar with the bottom of a spoon, add eggs, squish again, then whisk gently until smooth.
Hope this helps. Fantastic recipe!
Colette
The cheesecake turned out awesome. I will definitely be making this one again
Aygul Sefi
Fantastic recipe I was really crazy inf a treat and now I can have a little dessert without feeling guilty
The whole family loved it too
Jenifer Del Rio
Made this over the freezing weather in Chicago. So delicious everyone loved it!
Cindy
My husband joined me in doing Keto in Oct 2018. He loves the food but his GI doctor told him absolutely no sugar substitutes. He likes cheesecake so — what can I do other than resorting to real sugar? He’s lost 40 pounds in 4 months and wants to continue Keto.
Maya | Wholesome Yum
Hi Cindy, You’d need a sweetener to make cheesecake sweet. 🙂 I always recommend following the doctor’s orders, but your husband may want to clarify the different types of sweeteners with his doctor. They are not all the same. Erythritol typically gets absorbed but not metabolized, so it works differently than other sweeteners that tend to cause upset stomach and GI problems. Like I said, always go by what your doctor says, but no harm in asking for clarification.
Geri
Maya, OMG this was soooo delicious! My hubby was so impressed he said we need to keep it around all the time…I was thinking I need to make it more often so I can perfect it (wink, wink). I did buy a sugar free raspberry jam for the topping because I couldn’t “find” your recipe, then I read the entire recipe all the way through and VIOLA there it was. I’ll make that one next time.
Thank you for your awesome website, I can’t wait to try more recipes!
Christina
Maya, I made this a few weeks ago and left a review below on January 9th. Do you have any advice on how to prevent clumps in the cream cheese? This recipe was amazing but my cream cheese was clumpy and stayed clumpy after being cooked. What do you think I should do differently next time? Thank you!!
Maya | Wholesome Yum
Hi Christina, Sorry about the delay in getting back to you! I just answered your previous question. 🙂
Ruth
Hi, I’m thinking about trying this for my hubby’s birthday next week. In the ingredients it says 32 oz cream cheese which seems like alot . I was wondering if it was a mistake? Otherwise I’m dying to try it
Maya | Wholesome Yum
Hi Ruth, 32 oz is the right amount. A cheesecake is mostly cream cheese 🙂
Colleen K Green
My husband is diabetic and I want to make this for him. I do not have a springform pan, could i use a deep dish pie plate instead?
Maya | Wholesome Yum
Hi Colleen, Yes, you can, but you’d probably want to cut the amount of filling in half. The baking time would also be reduced. It may be hard to remove, so line with parchment paper.
Sharon Wilson
This was a great experience; The only downside was not having powdered Erythritol, trying to powder the granulated, finding part of it powdered, part did not. Oh well, I finally found the powdered on Amazon. It was still great and the first cheesecake I’ve ever eaten without feeling guilty!
Geri
Sharon, I didn’t have any powered Erythritol on hand either so I Googled making my own, which I did. Just take the amount of powered you need and blend/process. It works. Good luck!
Mary Hornbacher
Delicious! It would help to put the amnt of powdered monkfruit for those using it instead of the swerve. Needs to be 1/2 the amount of swerve. That’s what I used and it was perfect.
Kelly
Hello,
I made this yesterday and followed the instructions exactly. I tasted the filling before I poured it and it was amazing. I baked it, cooled it and chilled overnight then tasted it the next day and the cheese filling has a crunch…? I used powdered erythritol and mixed it really well so I thought the erythritol was dissolved but I’m not sure what I did wrong. Any suggestions or ideas? I’d like to try again. Thanks.
Maya | Wholesome Yum
Hi Kelly, It sounds like the erythritol crystallized. A wide variety of factors can affect this, but it doesn’t usually happen for me in this recipe using the powdered erythritol. Did you purchase powdered or powder it yourself? Sometimes homemade powdering is not quite as effective as store bought.
Diane R Smith
Loved it, I will be making this again next week.
Emily
I am so confused with the measurements. Can I get some help?
1.5 large egg
.17 butter
.63 sweetener
I don’t know how to covert or measure these out.
I’m in need of this cheesecake in my life!
Maya | Wholesome Yum
Hi Emily, It looks like you must have changed the number of servings – not every recipe can scale to a smaller amount without making the measurements weird. Try refreshing the page and the measurements will be normal amounts if you don’t scale the recipe down. 🙂
Diona
I love this recipe & have made it 4 or 5 times now. Eveyone I share it with loves it as well. Tonight though, after making it, I let it cool like usual & it cracked …. what did I do incorrectly? Still yummy!
Maya | Wholesome Yum
Hi Diona, It could be slightly overbaking or over-beating the filling before baking. I’m glad you like the recipe overall!
Sarah
I love this recipe. Is it possible to make variations of this recipe? I was looking to make a Key Lime Cheesecake with this recipe base. If I add a 1/3 cup of lime juice and some lime zest, would I need to add an additional stabilizer like whipped cream or an extra egg make the cheesecake less thin?
Maya | Wholesome Yum
Hi Sarah, Yes, you can make variations, but I haven’t tested what you’re asking. You can try this key lime pie recipe.
Kim
I’ve about lost my mind over this one. It tastes the most like the real think I’ve tried. I’ve made it three times in 2 weeks and sent it to everyone I know who is low carb. Made it with and without the crust and it’s awesome both ways. Made minis the first time -awesome! I had a minor tweak because I ran out of Swerve. I used 1 cup of that and 1/4 cup splenda plus I doubled the lemon. So, so good. Thank you!
Jeff
I made this today and I think I screwed up. I didn’t bake it long enough but I’ve already set the cake in the fridge overnight. Is there a way to like bake it again?
Maya | Wholesome Yum
Hi Jeff, No, sorry, that won’t work. Has it already chilled overnight? It’s normal for it to be jiggly when you start chilling, and it should set overnight. If it didn’t, it didn’t bake long enough. The only thing you can really do then is to freeze it for kind of a frozen cake, though it’s not ideal.
Christina
I made this on Monday, let it sit in the fridge overnight and it was fabulous last night (Tuesday) and still fabulous tonight (Wednesday). My only minor issue was that the cream cheese didn’t seem to get smooth after blending and so after the cake sat and we ate it, you could taste the crumbles of cream cheese. When I started to bend the mixture (using hand mixer) I started off slow, then sped up the speed thinking that would help remove the clumps. But then I saw your note about not over-mixing because that would cause air pockets. I continued to blend but at a lower speed then just put it in the pan to bake..thinking maybe the clumps would sort themselves out while baking. What do you recommend for next time? Either way, it was fabulous! Thank you!!!
Maya | Wholesome Yum
Hi Christina, It’s likely that your cream cheese wasn’t softened enough before using it in the recipe. Make sure it’s softened at room temperature. That will prevent the clumps. I’m glad you still liked it!
Linda M Blechinger
I made this recipe for our family’s first Sunday dinner last Sunday – we are pretty much all Keto or at least gluten-free. I followed the recipe exactly and it was PERFECT!! I made a berry compote using tapioca for thickening and sugar-free whipped cream – needless to say it was a HUGE HIT! Thank you for the great recipe!
Liza
Made this and it was delicious. Unfortunately the next day the base was soggy and unpalatable. Any ideas on how to preserve the base?
Maya | Wholesome Yum
Hi Liza, Did you pre-bake the crust? That could be part of it if you didn’t. Other than that, the crust does get softer the next day and this is true for most cheesecakes.
Lauren
I was recently diagnosed with diabetes and was so sad about missing out on all the sweets! I made this and it was AMAZING! Will be making this again and again!
Rebecca
Hey can I do it with stevia if so how much should I add the same as in the recipe?
Maya | Wholesome Yum
Hi Rebecca, I haven’t tried it and will depend on the brand. Something super concentrated will change the filling consistency, something granulated will make it grainy. You need a powdered sweetener for the filling.
Jeanne
This was delicious and so easy! I had about 3/4 cup of the filling left over. I may have cooked it a minute or two too long as I thought it was a little dry. My low carb family LOVED the crust (almond flour)!
Gina Curry
All I have to say is WOW! I made this for Christmas dinner and couldn’t believe how much this tasted like the real thing! My husband makes a pretty mean cheesecake and several of us tried alternate bites and outside the crust, they tasted almost identical. I made a sugar free strawberry sauce for the topping. This is a definite keeper!
Tracy
So I only had 24 oz of cream cheese, but I decided to wing it. My 9 in cheesecake pan is silicone and not very deep. After mixing everything ( did everything else by recipe, just less cream cheese) I had too much filling, so I also filled 5 silicone cupcake liners and baked it in a water bath on the lower rack. At 35 minutes the large cake was starting to brown but the small ones were still white, but seemed pretty solid, so I took them out and cooled them. Then at 45 minutes, the big cake seemed almost too brown, so I pulled it out. A couple hours in the fridge and the small ones( with no crust) popped out of the silicone liners and were super delicious. The big one came away from the sides cleanly and it would have been ready to eat already, but we already ate the little ones, so tomorrow we will see how yummy the cake is with crust. Yay for cheesecake!
Sherry
The cheesecake is in the fridge. Super easy recipe and the unbaked filling was delicious. I added some drained and rinsed crushed pineapple in the middle (which ended up close to the top) because my husband asked for it. I only used about 1/2 cup of the pineapple and once it’s divided by 16, carbs will be negligible (about +1).
The cheesecake rose a good deal but settled down once it cooled on the counter. It was fairly firm on the edges but soft in the center, and just lightly browned. I subbed powdered xylitol for the crust and Swerve for the filling.
Can’t wait to eat it!
Heather
You saved Christmas!!! My husband and I adored this and it’s so hard to believe it’s low carb. Thank you so much for sharing!
Kim
I can’t wait to make this on tonight (Christmas Eve) for Christmas Day! Can I do the same berry procedure with fresh strawberries instead?
Maya | Wholesome Yum
Hi Kim, Yes, absolutely!
Dawnie D
This is one of the best cheesecake recipes! I made for Thanksgiving and made it again today. Regardless of being keto is delish!!
Faith
I love a great low carb cheesecake and this one looks incredible! I’ve been looking for the perfect Christmas Eve dessert to bring to my family’s gathering and this is it. I’m going to whip up a sugar free cranberry sauce to serve on top – yum!
Jan Knowles
This cheesecake turned out beautifully. I did 2 substitutions. Used part almond flour and part quick oats for the crust (ran out of almond flour). The crust is great. Only had 24 oz. Cream cheese, so substituted 12 oz. low fat cottage cheese to complete filling. It still blended very well and baked perfectly. Also used pie pan, do not have a springform.
Connie
Easiest and best tasting low carb cheesecake ever! Followed directions and it turned out amazing!
Erika
Hi Danny, You use cream cheese in this recipe.
Suzanne
If I make this without a crust, how long do I bake it?
Maya | Wholesome Yum
Hi Suzanne, The bake time will be similar.
Jennifer
This cheesecake is amazing! My husband and I just love it so I make it every time we have a need for something sweet. I just made it for some neighbors and they are in love (not with me, with the cheesecake ;-))!
Brandy bailey
I made this recipes plenty of times always turns out great!
Linda
Thank you for this lovely and delicious sounding cheesecake. Having a snow day today so I think I’m going to make. Love the idea of freezing it and having on hand. Question: Does the 5 net carbs include the raspberry sauce or does that add an additional 5 net carbs? Thanks again for all your wonderful recipes!
Maya | Wholesome Yum
Thank you, Linda! The nutrition info listed does not include the raspberry sauce, so that would be extra depending on how much you add.
Brenda Noel
Hello
Thank you for all you do to keep my husband happy and on track.
Quick question. Why so much lemon juice? I was thinking of using my leftover low carb eggnog in this but wonder about the lemon juice clashing. Is this a lemon cheesecake or is it there for a chemical/structural reason?
Maya | Wholesome Yum
Hi Brenda, It’s just a tablespoon of lemon juice, so it isn’t enough to make it a lemon cheesecake (it isn’t). I haven’t tried any sort of eggnog in it so can’t vouch for how that might turn out. Let me know how it went if you tried it!
Lisa
I still was curious about WHY the lemon juice though – does it help the cake set, or can it be skipped and vanilla extract increased instead without any effect on the texture? Thanks for your help!
Wholesome Yum
Hi Lisa, lemon juice is traditionally added to cheesecake to balance out its sweetness and the heaviness of the cream cheese. You could probably omit it without affecting the texture, but the flavor may not be as balanced.
Bianca
This was my first time ever making cheesecake, so I was intimidated by the idea of making one without traditional ingredients for crust..etc. However, this recipe was extremely simple to follow and the ingredients weren’t hard to find. I followed each step to a T and my cheesecake came out perfectly! It tasted delicious and I cant wait to let everyone, (including non keto eaters) taste this perfect recipe! I’ll be saving this recipe forever!!
Maggie
I made this for Thanksgiving and it is delicious! I added a keto fudge sauce as well. Thank you for such great recipes!
Deanna
This is my go to cheesecake recipe. My family who’s non Keto love it! It’s so good! I love the pumpkin one too. I’ve tried others but none compare to yours!
Bella
So I LOVE those recipe and I think it’s perfect, but I never know when the cream cheese is soft enough to start using. So I was wondering if you have a trick to make it soften faster or if you know exactly how long it takes to soften.
Maya | Wholesome Yum
Hi Bella, I’m so glad you like the recipe! A block of cream cheese will take 30 to 60 minutes to soften at room temperature, but you can speed up the process by cutting it into cubes first. Another option to do it quickly is to place it into an airtight bag and submerge that in warm water to soften faster.
Cynthia
This recipe is fantastic! I made this for Thanksgiving with slight alterations to the crust (personal preference) and served with stewed blueberries on top. My family and I were all truly impressed. Thank goodness for you and monkfruit sweetner. 🙂 Will bake another cheesecake for Christmas. Cannot wait!
Mariah L Alterio
If I make this cheesecake crust less. How many carbs would it have then? I am doing the whole 20 carbs total thing, but I would love to have this as a treat at the end of the day.
Maya | Wholesome Yum
Hi Mariah, I don’t have the nutrition info separate without the crust, so you’d have to add that up based on the ingredients you use.
Sharon Raburn
So good. I made this for Thanksgiving. I used half the almond flour, and added chopped pecans, to the crust. I then baked the crust about 10 min, made no other changes. really just so good. will made many times. everyone loved it. thank you so much. Do you have a cookbook?
Maya | Wholesome Yum
Thank you so much, Sharon! Make sure you sign up for the email newsletter (form at the top of the page), so that you can be the first to hear about cookbook announcements. 🙂
Michael F
A complete success. I’m not much of a chef but with such a simple recipe even I could do it! Also, it tastes AMAZING and I couldn’t be happier with how it turned out.
I’m new to the low-carb/Keto diet scene, and I think this cheesecake just made it so much easier to manage. Thank you for the recipe!
Jessica
Can this be made with low fat or even fat free cream cheese? And maybe instead of almond flour using walnuts or cashews as the base?
I know fat is part of a keto diet but I’m trying to find a lower calorie/higher protein without powder way of making this for my sister
Maya | Wholesome Yum
Hi Jessica, You can use low-fat cream cheese, but don’t recommend fat-free. You can try ground walnuts or cashews as the base, but it won’t hold together quite as well and of course would have a stronger flavor. Also keep in mind that cashews are fairly high in carbs, if that matters to you.
Tara Leinart
Yummmmm!! I baked a test cheesecake before thanksgiving to be sure it was suitable and WOW was I surprised! It is fantastic! Made a second cheesecake for the actual holiday and it turned out perfect also. I can’t even tell a difference! Highly recommend this recipe.
Lindsey Millen
I don’t think I’ll add any sweetener, what will that do other than impact the sweetness?
Maya | Wholesome Yum
Hi Lindsey, It might affect the consistency. I haven’t tried it to say for sure, but think cheesecake would taste pretty strange if it’s not at least a little sweet.
Kim
Pretty easy to make! In the oven now and it looks fab!
Stacey
it sounds so wonderful! Would it work to spread a sour cream topping on it? If so, must it cool completely before spreading it?
Maya | Wholesome Yum
Hi Stacey, Yes, you can do that! And yes, let it cool first.
Lisa S Myers
Did you use pure powdered erythritol or powdered Swerve in the filling?
Maya | Wholesome Yum
Hi Lisa, I’ve done it both ways and both work great!
Jeri
Hi, I’m going to make this for thanksgiving. My son in law doesn’t like even a hint of lemon. Can i just leave that out of the recipe?
Maya | Wholesome Yum
Hi Jeri, You can probably leave it out, but it really doesn’t taste lemon-y to begin with, it’s just to balance flavors.
Susanne
This is a brilliant recipe, taste like the real thing! No disappointed faces, added lemon zest and baked at 160 c, wished I had made a full size, the base is lovely, taste of marcipan. Thanks for posting this, will be my regular dessert❤️
Kara
Thanks for the fabulous recipe. This cheesecake had the perfect texture and taste. I used granular Swerve in the crust and powdered Swerve in the filling. It cracked upon cooling (I placed on a wire rack immediately so maybe this contributed to cooling too quickly?) but honestly, small problem when it tastes this good. Smothered it in raspberry sauce and it didn’t matter how it looked! I will be making this regularly.
Alice
I have made several low carb cheesecakes. This one is HANDS DOWN the BEST ❤️Thanks for sharing
Maya | Wholesome Yum
I am so happy to hear that, Alice! Thank you!
Lynda
I don’t have a springform pan. What else can I use? I have a silicon muffin pan and a silicon cake pan.
Maya | Wholesome Yum
Hi Lynda, You can try a silicone cake pan, but it might alter the baking time and may make it more difficult to remove.
Jennifer H
I’ve made this before for my husband’s birthday a few weeks ago and it was a huge hit! I’m wanting to make it again but realized that I’m out of vanilla extract for this time around. I have coffee, lemon, cinnamon, and peppermint extracts. What would you recommend as a vanilla extract substitute? I’m out of almond extract too.. How much to use also?
Maya | Wholesome Yum
Hi Jennifer, I’m so glad you liked it! You can use any extract you like, just know that flavor will be in the cheesecake. I think lemon would be delicious!
Deborah
I have adjusted the recipe to 8 slices and it says 32oz of cream cheese, that’s an awful lot!! Is that correct?
Maya | Wholesome Yum
Hi Deborah, The amounts on the recipe card should scale if you scale the number of slices, so it would be 16oz for 8 slices.
Diane G
I only have 7 in springform pans. Does the recipe need to be changed to compensate the smaller pan??
Maya | Wholesome Yum
Hi Diane, I haven’t tried it in a smaller pan. My guess is you’d probably have to cut the recipe in half (or use 2 pans), and then reduce the baking time. Let me know how it goes if you try in those pans.
Mindy Davis
We made this and it is fantastic! Better than regular cheesecake!!
Maya | Wholesome Yum
I am so happy you liked it, Mindy! Thanks for stopping by!
Becky
I made this for a church event yesterday and it was a total hit with everyone…low carb and those who were not! Thank you, Maya, for this recipe!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Becky! Have a great day!
Jerianne
I love this recipe and have made it a few times in the last couple months. I will be making it again later today but was thinking about making it a pumpkin cheesecake and adding pumpkin purée. Any suggestions would be greatly appreciated!
Maya | Wholesome Yum
Thank you so much, Jerianne! I have a keto pumpkin cheesecake recipe here and it’s based on this one.
Ashley
Will this hold up without the crust?
Maya | Wholesome Yum
Hi Ashley, Yes, you can make it without the crust. The baking time might be reduced.
Viola
I followed the instruction, but the crust was not crumbly but completely dry, like a dust, and I had to use the crust from another recipe.
And after I took it out of the oven, the filling cracked – it’s half-inch deep and across the whole cake. 🙁
And I had to google some low-carb raspberry sauce, because you link only to a caramel one.
Maya | Wholesome Yum
Hi Viola, Sorry you had issues with the cheesecake. Did you use the exact same ingredients? Did you check the video? I’d be happy to help troubleshoot if you can point to where it went differently for you. As for cracking, this is likely due to either drastic temperature changes or over-baking. Check the tips in the post above. Finally, instructions for the raspberry sauce are in the recipe notes on the recipe card.
Jenny Shain
Hi, I just made this. 🙂 I used Stevia In The Raw & I added a extra ounce of SITR for the crust bc I did a test & cooked some in a muffin cup & it wasn’t sweet at all. I also used 1 Tbl of pure vanilla in the crust, 1 tsp tasted weak. I used 2 TBL vanilla for the filling. I also used 1 TBL fresh lime juice. I cooked the crust for 15 mins to brown it + 1 min under the broiler. The cheesecake baked for 53 min. It’s cooling now. It looks great! The total time it took to make & bake it was 2 hours & 8 mins. Not including cooling. THANKS!
Maya | Wholesome Yum
Thank you for sharing, Jenny! The crust is only lightly sweet to contrast the very sweet filling, but you can definitely add more sweetener there. The amount of vanilla needed will vary depending on how potent yours is, and definitely feel free to add more. I’m glad your cheesecake looks good and hope it tastes just as great!
Sofia
Hi Maya! Will be trying this recipe for my husband’s birthday this weekend. I’m new to keto and my husband is supporting me with cutting out sugar as much as he can. I just have 1 question – in the nutrition facts, you mentioned net carbs 5g, fiber 1g and sugar 2g. What is the difference between net carbs and sugar? I thought the sugar count is a part of total carbs subtracting the fiber which would mean the sugar count is equal to the net carbs? Hope you can explain further! Thank you 🙂
Maya | Wholesome Yum
Hi Sofia, Happy upcoming birthday to your husband! Carbs and sugar are not the same thing. All sugar is carbs but not all carbs are sugar. We care about both on low carb and keto diets, but sugar is worse. Net carbs are total carbs minus fiber and the sweetener. Sugar is part of those net carbs but is listed separately because some people want to know that separately. Hope you both like the cheesecake!
Jeff
I made this for my wife’s birthday Sunday. Wow, I have to admit, its exactly like regular cheesecake. Followed the recipe exactly, used a water bath, and cooked 50 mins. Cooled in the open oven for 20 mins, then onto a cooling rack for 40 mins, then into fridge for 4 hours. Perfect.
I only wish I could make a crust a bit.. crustier? I’ve had a lot of these types of deserts with the mostly-almond-flour crusts, and they always have a bit of a texture issue. No real crunch. But I will experiment. I once made applie pie crumb topping with almond flour, butter, Erythritol and cinnamon, with a little coconut flour, and baked it in a pan, then crumbled it up. I had a lot more Erythritol in that though, and it got “crispy”. Might try a variation on that for this next time.
All considered, 9.5/10, excellent!
(I used Swerve fine for the cheesecake filling this time, and it was perfect. Even by non-keto standards!)
Thanks again for the recipe!
Maya | Wholesome Yum
I am happy you liked the cheesecake, Jeff! Thanks for stopping by!
Kimmee
All I can say is OMG! I made this earlier and because I ate too much at dinner, I thought I would just take a small bite and have proper size slice tomorrow. But, I was shocked at how good this was. I mean, shocked. So, being already stuffed from too much soup, I had to eat more cheesecake. Now I know what I’m having for breakfast, lunch and dinner tomorrow. Thank you, Maya, for being a recipe-making cooking genius!
Maya | Wholesome Yum
I am happy you liked the cheesecake, Kimmee! Thanks for stopping by!
Paulette Flench
My husband and I have been eating low-carb for about 5 years now, so you can imagine how many meals I’ve cooked for this way of eating. We just ate double servings of this cheesecake, topped with a mixed berry sauce, and we both agreed that without doubt this is the finest cheesecake recipe we’ve ever tasted. Ever. My husband’s birthday is next month. In the middle of eating this, he told me this is what he wants for his birthday “cake.” Then he told me to rename it “AAAACheescake” so that it will be the first one in my recipe file. I’m going away for the weekend, so I have to freeze the rest of it or there won’t be any left when I get back! Thank you so much for the time and effort you put into this! I’ll be telling everyone about your website. May God continue to bless you as you help us all live a healthy life!
Maya | Wholesome Yum
Thanks for stopping by, Paulette!
Carol Sheppard
I love this recipe. I made the recipe into individual muffins and my guests didn’t know they were low carb. I froze the leftovers and had them for a treat now and then. Thank you for this!.
Maya | Wholesome Yum
I am so happy you liked it, Carol! Thank you!
Jodi
OMG It was just like good full sugar cheese cake I’m amazed! Nobody could tell. Thank you thank you!!!!
Maya | Wholesome Yum
I am so happy you liked it, Jodi! Have a great day!
Jodi
Just took it out of the oven. Cooked it 60 mins at 350 and the who th8ng is juggling, not just the middle. Fingers crossed it’s cooked. Will update tomorrow.
Maya | Wholesome Yum
I hope you liked the cheesecake, Jodi!
Randy LaKing
I want to make this as squares instead of the Round pan. If I were to cook it in a 9×14 pan, what would the cook time be, or should I reduce the temperature and cook for the same time?
Maya | Wholesome Yum
Hi Randy, I haven’t tried in a pan like that to say what the cook time would be. You can keep the temperature the same, but the cook time would probably be reduced due to the lower height in a larger pan. Go by the other markers of doneness – almost set but still jiggly.
Julie
Hi, I was going to leave a comment about my question but was reading the others first and found this.
I made this as my first cheese cake ever last year and it was flawless! I had no idea what I was doing and in fact, had to cool it in a cooler as we drove to family lol.
Anyway just made it tonight and it cracked right away, already at 30 min. And it was not as jiggly in the center this time. So seems like I over cooked it.
The things I did differently this time were I made it crustless. That’s all!
I think my pan might be bigger at 10 inches. So maybe I need to go less on the time as well? But how did it work last year without cracking? Ugh so annoying! Any feedback would be great!
Maya | Wholesome Yum
Hi Julie, It could be both the pan size and making it crustless, which could change the baking time. The bigger pan would definitely reduce the time since it wouldn’t be as tall and would take less time to cook through. I’d recommend checking on it earlier next time.
Julie
Thanks!
Mercedes
I always love cheese cake.
With your low carb recipe I know I will always have them on my table.
I made it and love love it!!
Maya | Wholesome Yum
I am so happy to hear that, Mercedes! Thanks for stopping by!
Jen
I noticed that you are planning for a chocolate version this fall? Any updates? Would love to give that one a try!
Maya | Wholesome Yum
Hi Jen, The chocolate version is coming in December, but this past week I published a pumpkin cheesecake here!
Rana
Hi. I really want to try this. Looks amazing. But I don’t have the sweetener you used. Could I use Stevia In The Raw? How would I substitute it? Thanks
Maya | Wholesome Yum
Hi Rana, You can check my sweetener conversion chart here. Keep in mind you’d need to powder your sweetener for the filling.
Fatima
Hi
I can use different flavor on these recipe, like coffee, or add blueberries?
Thanks in advance
Fatima
Maya | Wholesome Yum
Absolutely, Fatima! Let me know how you like it!
Tori
I’ve made this recipe once before and it came out great! Now I’m interested in making a peanut butter cheesecake. Do you think adding peanut butter to this recipe would work? If so, how much would you suggest? Thanks for any advice and for the delicious recipe!
Maya | Wholesome Yum
I’m so glad you liked it, Tori! I haven’t tested this with peanut butter so can’t say for sure how it would work, but let me know if you try it!
Veronika
Me and my husband are on the keto diet and I figured that its that time we have some keto treat. This cheesecake is suprisingly delicious considering there is no real sugar but it does leave your tongue burning for some time not sure why is that. Also this morning we both gained nearly 1 lbs:( I guess we went over our carb count. I had 1 slice he had 2. That same day we had burgers and some salad so I guess we didn’t stay under 20 grams of carbs. I will freeze this cheesecake for later. Just wondering how long does it last in fridge and freezer?
Maya | Wholesome Yum
Hi Veronika, I’m glad you liked the cheesecake! Weight gain of one pound can be due to any number of factors, including water weight, bathroom habits, what else you ate, etc. I wouldn’t read too much into it unless you are seeing a trend. You can definitely store the cheesecake in the fridge or freezer. In the fridge it will last about as long as your cream cheese would last, and many months in the freezer as long as it’s wrapped well.
Nahid
One of the side effects of Erythritol is a burning sensation, maybe cut down on the amount to avoid this xx
Alica Compagone
Hi, GREAT cheesecake. Now a staple in my house. Question… I currently don’t have enough powdered erythritol to make the filling, however I do have liquid stevia on hand. Can I use that instead? If so, how would I do the conversion from 1 1/4 cup of erythritol to the liquid stevia?
Thank you for your help and great recipe!!
Alica C
Maya | Wholesome Yum
Hi Alica, I’m glad you like the cheesecake! I haven’t tried it with a combination of powdered and liquid sweetener, but it might work. The powdered sweetener does add bulk so that would be different, but it’s worth a try. You can use my sweetener conversion calculator.
Alica Compagone
Hi! Let me start by saying THANK YOU!!! This cheesecake is beyond my expectations! I have made two so far, keeping the portions in my freezer. It is now a staple in my house. So, was going to bake this morning, but I don’t have enough erythritol to make the cake filling. Panic set in, I just went to 3 local stores (one being a health food) can’t find it. I ordered it from Amazon (great price) but it won’t be here until the end of Sept. I can’t make it that long ;-). However, i have liquid Stevia but can’t figure out how or if I can convert the 1 1/4 c of eryth. needed. Can you advice me? Thank you!!
Maya | Wholesome Yum
Hi Alica, I’m so glad you like the cheesecake! I haven’t tried this with just liquid stevia, but for the same level of sweetness you can try the sweetener conversion calculator here. The consistency might be a little different, though. Let me know if it works for you!
Pamela
Could I take a small portion of the cream cheese mixture and add unsweet cocoa and swirl it in? Seems like it would work, but could make it a different consistancy when baked.
Maya | Wholesome Yum
Hi Pamela, I haven’t tried it but in theory you could. Let me know if it works!
Jeannie A
Just found your blog, looks great! So my question is can I add cocoa to make this a chocolate cheesecake?
Maya | Wholesome Yum
Hi Jeannie, I have a chocolate cheesecake recipe coming this fall!
Rocio
Is it possible to make the crust go up the sides of the pan a little? In the recipe picture it looks like the crust goes up the sides. If so, any tips?
Maya | Wholesome Yum
Hi Rocio, Yes, you can, but you’d need more of it. Try multiplying the ingredients for the crust by 1.5. Otherwise, instructions will be the same. I did not have it go up the sides in my testing or for the pictures.
Rocio
Thank you! I am super excited. It’s baking! I was thinking of melting Lily’s dark chocolate stevia-sweetened baking chips and drizzling it on the slices when served. I will let you know how that goes. I looooooooove your recipes that I have tried so far. You rock!
Alica Compagone
Hi, I actually pressed some crust up the side on one the the ch. cakes I recently made. However, while baking the ‘side crust’ bake much quicker therefore was darker around the side of the cake. Wasn’t terrible looking and tasted just as good, but I decided I would just keep the sides crust free in the future.
Alica C
Maya | Wholesome Yum
Thanks for sharing with us, Alica!
Dean
Wrap the sides of the pan with the shiny side out. Reflects some heat back and slows the “browning”. I do that with every pie I bake.
Waiting IMPATIENTLY for the chocolate cheese cake recipe.
Nikki
This cheesecake is fab Maya and the best I’ve found and made..
Thank you x
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Nikki! Thanks for stopping by!
Andia Dinesen
This cheesecake is AMAZING. We have made it twice and served it to friends who were not on Keto. Everyone loved it. Thank you for explaining the sweetener differences – it was so helpful and I feel like I am just scratching the surface of what I can do with keto baking now. Excited to try more of your recipes – thank you!!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Andia! Thanks for stopping by!
Kathleen
Hi. I love your blog. This is not a question. I just wanted to input that instead of buying and using powdered erythritol, I put granular erythritol in my Vitamix and whalaa! I have powdered erythritol. Thank you for being a source of help with my diet. You are appreciated.
Maya | Wholesome Yum
Thank you for sharing, Kathleen! Yes, you can definitely make your own powdered erythritol!
Fariba
Hi Maya
I have a 10 inch spring for am pan. Do you think I should increase the crust or filling? And why some cheese cake recipes have sour cream combined with cream cheese? Thanks
Maya | Wholesome Yum
Hi Fariba, Yes, you’d need more of the crust for sure, probably about 25% more (multiply the amount of each ingredient in the crust by 1.25). For the filling, you could probably keep it the same to avoid messing with conversions, and the cheesecake would just be a shorter height. Some recipes use sour cream for texture or moisture, but this recipe doesn’t need it.
Fariba
Hi Maya, I have a question? If I want to use 2/3 cream cheese and 1/3 sour cream, do you think it’s a good idea?
Maya | Wholesome Yum
Hi Fariba, I haven’t tried it with that ratio, but I’m guessing you’d need more cream cheese than that if you wanted to add sour cream. I’d say try it as-is first and then see if you want to experiment.
Thess SOLIS
Hi Maya,
I just wanted to let you know that I made this Keto cheesecake twice already. It was easy to follow and so awesomely delicious. it cracked but that’s okay. I made a blueberry sauce.
Thank you so much for this wonderful Keto dessert.
Maya | Wholesome Yum
I love to hear that! Thanks for stopping by!
Rebekah
I make this crustless as I didn’t have the ingredients the first time I made it. Everyone loved it so much I always make it crustless. Lol. I also ran out of powdered swerve the last two times I made it, so my ratio is 1 cup powdered swerve and 1/4 cup granulated. It actually tastes better and has great texture. I served this to my husbands family and told them it was keto so if they didn’t like it they didn’t have to eat it. I had them all love it and go back for seconds! Been keto for 14 weeks and make this about every two weeks!
Maya | Wholesome Yum
Thank you for sharing, Rebekah! So glad you and your husband’s family liked it. Good to know that it still worked supplementing a bit of granulated sweetener when you ran out of the powdered. Congrats on your keto journey!
Becca Knowles
I make this cheesecake about once a week… we love it!
Well done!
I especially love how it smells while cooking… makes my tastebuds day water ❤️
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Becca! Please come back again soon!
Tammy
Hello- I made this and it tastes lovely with the exception of the cooling/burning effect after you take a bite. I used xylitol. Is there any way around this or to counteract it? Thanks!!
Maya | Wholesome Yum
Hi Tammy, It’s likely because you used xylitol – it’s fine to use, but you’d need less. Check the conversion calculator here.
Jacquelyn
I made a almond crust i Use regular almonds I pulsated them added butter stevia and vanilla extract. Exit altogether impressed just a little bit enough to cover the bottom of each muffin tin and added the cheesecake filling is came out amazing!
Maya | Wholesome Yum
I love to hear that, Jacquelyn! Have a great day!
Mori
Super easy to make! I used the exact ingredients it called for (sometimes I have to substitute so it’s not a fair review) and halved the recipe and made it in a 7” springform pan and looks like it baked just fine. Tastes really good for being sugar free! Also made the raspberry topping and it’s good too!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Mori! Please come back again soon!
Zoe Mulholland
Hi Maya,
I have the monk fruit powder as a sugar substitute, would this work instead of Swerve? Really looking forward to trying this. I’m doing Keto with my mum and she is craving something sweet. I want to surprise her! Your website is an awesome tool for me as a beginner!
Thanks!!
Maya | Wholesome Yum
Hi Zoe, Pure concentrated monk fruit extract is not recommended, but you can use a monk fruit blend (like Lakanto). Use powdered for the filling; either granulated or powdered works fine for the crust. So nice of you to surprise your mom with cheesecake!
Lynda
Can you freeze this cheesecake?
Maya | Wholesome Yum
Hi Lynda, Yes, definitely!
Pam Hansen
I added lemon zest and almond extract / also when done baking I mixed a cup of sour cream with 2tbs of swerve and vanilla and put on the top and baked for additional 15 min. Yum!
Maya | Wholesome Yum
Thanks for sharing your tips with us, Pam! Have a nice day! Please come back again soon!
Erica B Shoemaker
Hi, your recipe looks amazing! I was just wondering about using mascarpone cheese instead of cream cheese or to replace half of it, the label on mascarpone says it 0 carbs?
Maya | Wholesome Yum
Thank you, Erica. Sorry, mascarpone won’t work in a baked cheesecake – it melts into a butter-like consistency when heated. Also, just so you know, mascarpone does not have 0 carbs. Manufacturers get away with writing 0 because they can round down if it’s less than 1 gram per serving. Mascarpone has 0.3 grams carbs per tablespoon, and cream cheese has 0.8 grams per tablespoon.
Joseph
Great cheesecake. I used almond flour for crust. For the bottom of the pan, I used parchment paper. Lined the pan with foil outside for bath. Cooked crust as directed and did not seem done. Ended up cooking another 15 min. Baked it 50 min. Perfect cheesecake. The crust seemed almost raw. Firm though. Any suggestions? Thank for a great recipe.
Maya | Wholesome Yum
Hi Joseph, I’m glad you liked the cheesecake. Sorry you had issues with the crust. I haven’t run into this before, but it sounds like it just needed to cook for longer. It should be fully cooked before adding the filling.
Linda Weger
Awesome recipes! I was wondering, my family won’t eat cooked cheesecake, do u have a recipe that isn’t baked? Thanks!
Maya | Wholesome Yum
Hi Linda, You can try low carb no bake key lime pie.
Vyoma
This looks delicious!! Never made cheesecake before so super basic question – do I need a springform pan or can I use an existing 8 inch round pan or 8×8 pan? Thank you!
Maya | Wholesome Yum
Thanks, Vyoma! A springform pan is best, otherwise it will be difficult to remove. 9 inch is the right size.
Donna
Thank you! My husband is diabetic and really LOVES dessert! Great tasting low carb desserts have been a challenge. This cheesecake is AWESOME! Creamy and luscious. And no guilt about eating dessert every evening. I had to bake it about 25 minutes more than specified. But that could have been attributed to my oven temps, the weather, beating too much, etc. Absolutely no complaints. As soon as we ate the last piece, he asked me to make another. Definitely on our repeat list of desserts.
Maya | Wholesome Yum
I am so happy you and your husband liked it, Donna! Please come back again soon!
Tonya
Excited to try this recipe after reading so many great reviews! But are the nutrition facts you listed above for one slice or the whole cheesecake?
Maya | Wholesome Yum
Hi Tonya, Nutrition info is for one slice.
Adele
Can you substitute swerve for erythritol in your cheesecake recipe? I can’t find erythritol my stores.
Maya | Wholesome Yum
Hi Adele, Yes, just use confectioners for the filling part.
Nicole
When using powdered swerve in both the crust and filling, should I keep the measurements the same as this recipe or use 30% less?
Maya | Wholesome Yum
Hi Nicole, Keep it the same in the filling. In the crust you might need just a bit less than the amount you’d need of granulated.
Beth
WOW! I had never made cheesecake before, but this was so very easy,, and the results were completely wonderful! Thank you for tweaking recipes and making foods so tasteful!
Maya | Wholesome Yum
I am so happy you liked it, Beth! Thanks for stopping by!
Nanette J Bruns
Hi, I would like to know how much stevia extract I would have to use for the cheesecake? This is my first time every making any of this.
Maya | Wholesome Yum
Hi Nanette, For this recipe I recommend a granulated sweetener in the crust and either powdered erythritol or powdered monk fruit in the filling. Pure stevia extract would be very concentrated and may change the end result. A stevia blend may work but the amount would vary depending on which one it is and what else is in it. You can check my sweetener conversion chart which can help if you look up the type you are using.
Alex
Quick question! Can I use truvia instead of erythritol for the crust and filling? If so, do you know how much should be used?
Maya | Wholesome Yum
Hi Alex, Yes, you can. You’d need less – check the sweetener conversion chart. Also, try to powder it in a food processor or coffee grinder before using it in the filling part.
Sarah Gregg
The conversion chart doesn’t tell you how to mix erythritol and stevia to get the right amounts to use in these recipes, it only tells you what each kind of sweetener each one is. How do we know how much of each to use in recipes like this if we don’t want to use straight erythritol ? Thank You ! And this recipe is AMAZING !!!
Maya | Wholesome Yum
Hi Sarah, Sorry, I don’t have that detail of granularity. The chart is designed to show equivalents if someone has a different type of sweetener, but is not meant to be a way to combine sweeteners. I suppose you could try doing a conversion for half the sweetener amount needed in the recipe, then use half of the original and half of the conversion. I just can’t say for sure if the results would be the same, and it would depend on the recipe. For cheesecake filling it would probably be fine as long as you use either a powdered sweetener (as in powdered erythritol or monk fruit) or super concentrated liquid or powder (as in pure stevia powder/liquid).
Ursula
I was so excited to try this recipe. I followed it to the letter but was so disappointed with the result. The filling was grainy and separated from the crust when slicing. The taste is good – but I was expecting creamy, not grainy. Where did i go wrong?
Maya | Wholesome Yum
Hi Ursula, Did you use granulated sweetener? It needs to be powdered. Usually that’s the cause if it’s grainy, otherwise it shouldn’t be. Hope it works for you next time!
Kim
This was absolutely delicious. Thank you for the recipe. My only tweak was adding a little bit of cinnamon to the crust. Next time I will add even more. 🙂
Maya | Wholesome Yum
I love that you added cinnamon, Kim! Thanks for stopping by!
Rose
Absolutely delicious and very easy. I make this almost weekly to get my sweet fix.
Maya | Wholesome Yum
That’s awesome, Rose! Thank you!
Maria
Not a big fan of anything lemon flavored. Will I be able to taste the lemon juice or is it just used to give the cheesecake a tart flavor? Would it be ok to leave it out?
Maya | Wholesome Yum
Hi Maria, I recommend leaving it in – you can’t taste a lemon flavor.
Marcia
Where is the recipe for the raspberry sauce? The information indicated a video for the sauce. All that was shown was the cheesecake.
Maya | Wholesome Yum
Hello Marcia. Thanks for stopping by! To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking. Enjoy!
Neil
So I made the recipe for 16 slices. That was the default, but there was enough filling for two of the pies and only enough crust for one pie. I tried to adjust it to just 8 slices before I made the recipe but the amounts were really dumb. The amounts were in decimals for cups instead of fractions and weird amounts for tablespoons like 0.5 tablespoon, etc.
Maya | Wholesome Yum
Hi Neil, You mentioned pies – did you try to do this in a pie pan? If so, that would be the reason why you had too much filling. This recipe uses a spring form pan, and the crust goes on the bottom only. Not every recipe will scale perfectly for every number of servings unfortunately.
Terry
I hope to make this cheesecake with Swerve powdered sweetener! I find it sweeter than erythritol so plan on cutting the sweetener back by about 1/4 amount. Have you tried it with Swerve? Think it will work out ok?
Maya | Wholesome Yum
Hi Terry, Yes, Swerve powdered works great! If you want to, you can taste it before adding the egg to get an idea of how much you want (just know it will be less sweet after adding eggs).
Terry
Made it! Used 1 cup Swerve powdered. Everything else followed the recipe exact! Wow tastes just like the New York cheese cake I used to make with sugar! I actually prefer the almond flour crust to both graham and shortbread crusts I used to make! Yum!!
Maya | Wholesome Yum
Thank you so much, Terry!
Nicole
Did you use 3 Tbsp of swerve in the crust?
Terry
Yes I did and just made it again this week. It sure disappears fast around this house!
Jenny
Is the carb count that’s listed here just for the cheesecake, or does that include the carbs in the raspberry sauce, too?
Maya | Wholesome Yum
Hi Jenny, It’s for the cheesecake only.
Leanna
Hi! I’m making this now. Somehow I have more filling than will fit in my pan? Can wait to see how it turns out though! I used a 9in glass pie pan and followed the directions exactly.
Maya | Wholesome Yum
Hi Leanna, This recipe uses a spring form cake pan, not a pie pan. Using a pie pan like you did might still work, but you will have too much filling (like you found) and baking time will be shorter.
Jessica
Do you think I could half this recipe so I can cook it in my Instant Pot? Most of the ingredients would be easy to halve…. except the 3 eggs. Any thoughts you have would be appreciated!! I can’t wait to try this recipe!!
Maya | Wholesome Yum
Hi Jessica, I haven’t tried that. Please let me know how it goes if you do! If you need to halve 3 eggs, it’s not super easy, but possible. Use one whole egg, and for the second egg, whisk it and then use 1 1/2 tbsp of it (which is about 1/2 an egg). Alternatively, you could make the whole recipe in 2 batches and freeze one of them.
Dee
Love it!
Maya | Wholesome Yum
Thank you so much, Dee!
Deborah Steele
I have made this cheesecake 3 times, and my husband and I LOVE it! I am trying to figure out the amount of Truvia I would have to use in both the crust and the filling, to replace the erithritol. The last time, it came out a bit too sweet. Not that that stopped us from devouring it. Thanks for this amazing recipe!
Maya | Wholesome Yum
I am so happy you and your husband liked the cheesecake, Deborah!
Theresa G
I only used 1/2 cup for the cheese and it’s perfect!
Theresa G
I kept the amount the same for the crust and only used 1/2 cup of Truvia for the cheese and it’s perfect!
Danielle
So easy to make! I used powdered monkfruit sweetener instead of the Erythritol. Just took it out from the oven, no cracks and is jiggly like it should be but it browned a bit on top. It also rose a lot so I am sure I overmixed it. It’s cooling on the counter right now before going in the fridge can’t wait to try it tomorrow. Next time I’ll be careful with the mixing and keep and eye on it instead of solely relying on the timer. Thanks Maya!
Maya | Wholesome Yum
I hope you liked it, Danielle!
Danielle
It was INCREDIBLE!!! Your recipes are always so delicious!
Maya | Wholesome Yum
Thank you so much, Danielle! Please come back again soon!
Robyn Wilson
This was the easiest, and by far the best cheesecake recipe I have ever tried. It turned out beautifully, no cracks. I used a combo of granulated swerve and monkfruit in the crust, and powdered monkfruit in the cake. That’s the only sweetener I can stand. Great recipe, thank you so much!
Maya | Wholesome Yum
I love to hear that, Robyn! Thank you!
Amber Blair
Is the conversion the same for these sweeteners as her recipe ?
Maya | Wholesome Yum
Hi Amber, I’m not sure what amounts Robyn used, but concentrated monk fruit would require using a lot less than powdered erythritol. Powdered monk fruit blends would be similar, just slightly less.
Robyn Wilson
I used a Lakanto product which is a blend of monkfruit and erythritol. The measurement is 1:1. I used the granulated brown sugar product for the crust, and the powdered sugar product for the cake. I like this product because it doesn’t have the cooling effect.
Maya | Wholesome Yum
Thank you for sharing, Robyn! I have a link to the powdered monk fruit on the recipe card.
Kathy H
What do you do if you can’t tolerate erythritol? It is in monk fruit also as far as I can see. Makes me sad, almost every dessert I see uses it & I can’t handle the side affects.
Maya | Wholesome Yum
Hi Kathy, Just confirming that even pure erythritol doesn’t work for you? Often times it’s other things in erythritol blends that cause issues, like oligosaccharides, for example. Unfortunately I haven’t tested this recipe without a powdered sweetener, so if you try something super concentrated like stevia, I’m not sure how it would work out. Please let me know how it goes if you try!
Terry
Try Damhert Tagatesse or NuNaturals – Tagatose
The Damhert is about twice as sweet as sugar and no erythritol.
Sandy
Once upon a time I had several recipes for pumpkin cheesecake that used the old artificial sweeteners or bananas (not an option on keto). Do you have that variety available yet? I loved taking it to family holiday potlucks.
Maya | Wholesome Yum
Hi Sandy, I have one coming this fall!
Shawn
Hi, the recipe looks delicious. A few questions: can I sub coconut oil for butter and use 2-3 packages of cream cheese rather than 4? Thanks!
Maya | Wholesome Yum
Hi Shawn, Yes, you can sub coconut oil for butter. You do need 4 packages of cream cheese to get the right ratio for the filling.
Joanna
Hi Maya, I was wondering if there is a way to tweak this recipe to be the full size of the spring form pan? I was also wondering why there is no sour cream? Looking forward to making this!
Maya | Wholesome Yum
Hi Joanna, The recipe fills a good amount of the pan, but you could multiply the filling amounts by maybe 1.5 to make more filling if you’d like. No sour cream needed for this one.
Danielle
Do you have a recipe or instructions to make that raspberry topping shown in the picture? I am making this for my boyfriends’ birthday and would love to dress it up with that topping since he loves raspberries!
Maya | Wholesome Yum
Hi Danielle, Yes, the instructions for raspberry topping are in the notes on the recipe card above. So nice of you to make this for your boyfriend!
Mani P.
Best Keto dessert recipe EVER! Well done you!
Maya | Wholesome Yum
I love to hear that, Mani! Thank you!
Kathie Hoyt
Does it matter whether I use low fat or whole fat cream cheese? Being a keto recipe, I’m thinking full fat, but wanted to ask. Looks like a good New York Cheesecake like I used to make years ago. Looking forward to making it!
Maya | Wholesome Yum
Hi Kathie! Full fat is always best, but you can use low fat if that is all you have. I hope you love it!
Kathie Hoyt
Why do I need to measure butter solid & melted? I notice this on many of you recipes.
Thanks!
Maya | Wholesome Yum
Hi Kathie, You don’t need to measure solid and melted. You need to measure solid, then melt. The reason is the volume is different when solid than melted, and the volume the recipe calls for is in the amount when solid. After measuring, you can melt it. Hope that helps!
Patti
HI Maya,
I made your cheese cake and everyone went crazy for it. The only comment I got was they wanted a gram cracker crust. Do you have a recipe for one?
Thanks for the great recipes.
Maya | Wholesome Yum
Thank you, Patti! I don’t have a graham cracker crust yet, but I do have graham cracker recipe. You could probably crumble that to make a graham cracker crust!
Hungry Heather
Thank you for sharing. I did not feel like making a crust so I simply poured the cheesecake filling into a springform and baked for 50 minutes. I think this was too long because the top was half brown. More disappointingly, the cheesecake was not creamy. Instead, the texture reminds me of custard or a quiche. It still tastes good though!!
Maya | Wholesome Yum
Hi Heather, It sounds like the cheesecake baked for too long – that would make the top brown and the texture more like you described. The time on the recipe card says 45-55 minutes, but every oven is different and the pan affects it too, so I recommend checking on it when it gets close. I’m glad it still tasted good!
Isabella
Hi, I noticed that you had the nutrition facts for the cheesecake with the crust but do you by chance know what the nutririon facts for the crustless option are? thank you
Maya | Wholesome Yum
Hi Isabella, What’s on the recipe card is the only version of nutrition info I have on hand, but you can use an online calculator for the ingredients you use if you omit things. Hope you like the cheesecake!
Brianna
I can’t figure out why this recipe calls for 32oz. of cream cheese, even if making into 12 cupcakes; I ended up with a huge amount of the “cake” part after filling the cups. I could have followed the Pina Colada cupcakes but because I didn’t plan to add the Pina Colada ingredients, I thought it best to follow this regular cheesecake recipe. Did I miss something that told me to reduce the amount of ingredients if making cupcakes? Everything still tasted great but I have a ton of product left over.
Maya | Wholesome Yum
Hi Brianna, This recipe is for a whole cheesecake, not cupcakes. You can definitely make cupcakes, but the amount of filling is designed for whole cake, not individual cupcakes, so you may need to adjust the amount if you want cupcakes. Hope this helps and you liked the cupcake version you made otherwise.
Lisa
Love this recipe it’s delicious and is the perfect creamy cheesecake i’ve been craving since starting keto. I tweaked it slightly by adding an extra 1 tbsp of coconut sugar to the crust and 1/4 cup coconut sugar to the cheesecake mixture.
Maya | Wholesome Yum
I am so happy to hear that, Lisa! Have a great day!
Ariana
Hi! I’ve tried a few of your recipes and so far I love them all! Question- I want to make this cheesecake soon but I have powdered monk fruit, would it be the same ratio as powdered erythritol? I’ve only ever used powdered monk fruit once because it was super sweet so just wondering 🙂 I looked at your chart but could not find if there was a conversion for it.
Maya | Wholesome Yum
Thank you, Ariana! Are you referring to concentrated pure monk fruit powder, OR powdered monk fruit blend (which has monk fruit and erythritol in the ingredients)? If it’s concentrated powder, it can vary due to the concentration but would be a lot less. If it’s a blend, the amount would be similar but just a little less – just use scant measuring cups.
Ariana
Thank you so much! I have the blend so I will use a little less as you suggested. I’m actually about to make it right now and I’m super excited to try it as I loooooove cheesecake a ton. I could probably eat an entire one by myself. Who am I kidding…I can eat an entire one by myself! Thanks again!
Maya | Wholesome Yum
I know the feeling, Ariana! Thanks for stopping by!
Rebecca Hoover
I made this cheesecake for the 4th. I also made the raspberry topping and added a few blueberries. The cheesecake turned out very tasty. Unfortunately, the crust was burned. Maybe, next time I won’t cook the crust so long before placing the filling. Thank you.
Maya | Wholesome Yum
Hi Rebecca, I’m glad you liked the cheesecake. Everyone’s oven is different, and pans affect bake time as well, so definitely watch the crust to adjust the baking time for it. It does need to bake before adding the filling, though.
Stacey
I LOVE making this cheesecake. It is so easy and comes out delicious every time!! It is kid approved as well!!
Maya | Wholesome Yum
Thank you, Stacey! Yay for kid approved!
Terrie
I’m hoping to make the Keto Cheesecake on your site. It calls for 32 oz cream cheese. Is that 4 pkgs of cream cheese? Seems like a lot. Just wanted to make sure it’s the correct amount. Looks lovely!
Maya | Wholesome Yum
Hi Terrie, Yes, that’s the right amount!
Breeanna Badders
Omg! I have this in my oven right now baking, and I already know this recipe is going to be a knock out. I tasted the batter before putting in my springform pan and it tasted better than traditional cheesecake. The next time I make this I’m going to use a chocolate crust and top it with raspberry syrup and white chocolate.
Maya | Wholesome Yum
I hope you liked it, Breeanna!
Andrea
I just made the cheesecake and raspberry sauce and served them for my birthday breakfast. AMAZING!!!
Maya | Wholesome Yum
Thank you, Andrea! Hope you had a wonderful birthday!
Elba T
Thank you so much for this recipe. I Used 1 cup of Truvia instead of 1 1/4 cup of pure erythritol because it is sweeter tasting. I did however add 7 oz of cream cheese more to the recipe to dial down the sweet taste, a smidge. I have to chill it but i did taste a little and it is so yummy (no pun intended)
Maya | Wholesome Yum
I am so happy to hear that, Elba!
Frederik Flagstad
Hello again! Love this recipe btw.
I decided to use high protein almond flour because that’s what I had, however it seems to be more dense, and I didnt get a very crumbly crust. I had to use a lot more butter to make it like it was with my first attempt. Have you tried high protein almond flour? It seems like I only had to use half the amount of almond flour when it’s high protein.
Thanks for the recipe anyway, my cream mixture was better than last time 😉
Maya | Wholesome Yum
Thank you, Frederik! I haven’t tried a high protein almond flour. Are there other ingredients in it?
Frederik Flagstad
Hello again.
The stuff I have is similar to this in terms of macros. It’s just almonds nothing else.
It’s like its more dense, and doesnt absorb moisture as well. The crust came out very good anyway. But it seems like I’ll only have to use half the amount of flour when using this.
Thanks again.
Aishah
Hi.
I’ve just come across this recipe- I am new to low carb eating and so I am collecting recipes.
I made this cheesecake today and oh man it was like heaven! I loved it. Gave some to my mum and she was raving about it!
Thank you so much for sharing this recipe with us all.
Maya | Wholesome Yum
I am so happy you liked it, Aishah!
Suzy
Ugh! I got regular monk fruit sweetener. I guess it’s granulated. What would happen if I used it? Can I use regular powdered sugar?
Maya | Wholesome Yum
Hi Suzy, You could try the granulated but there’s a chance that it might turn out grainy/gritty in texture. To be on the safe side, you can try to powder it using a coffee grinder or food processor. Regular powdered sugar would definitely work, it just wouldn’t be sugar-free, low carb or keto if that’s what you’re looking for.
Frederik Flagstad
Hello Should I use salted or unsalted butter?
Making this for my granddad bday. I made it before and it was a huge success. Howrver I used salted butter.
Maya | Wholesome Yum
Hi Frederik, I used unsalted but either would work.
Sky
These taste so freaking good. I used this filling and the crust/baking directions from the pina colada cheesecake cupcake recipe. The only thing I would change is to make sure to include directions to beat the eggs into the cream cheese/sweetener mixture on the lowest speed to avoid getting air bubbles in there!!! I beat them too fast and ended up with cheesecakes that puffed way up in the oven and the deflated when they cooled and it made the texture a little off. Planning on making them again sometime because they seriously taste amazing and were pretty easy, just sucks because I was making these for graduation and made 2.5 dozen and none turned out right 🙁
Maya | Wholesome Yum
Thank you, Sky! I’m so glad you liked this with the crust from the cupcakes. I’ll add in the tip about the mixer speed.
Cassandra A Fawley
SO MUCH YUM! I skipped the raspberries and used the original recipe for the cheesecake, tossing in a side of fresh strawberries and (I’m not kidding) have devoured this every day for the last five days! I honestly have never thought keto could taste sooooo good!
Maya | Wholesome Yum
I love to hear that, Cassandra! Thanks for stopping by!
Dawn Smith
Thank you from the bottom of my fat little heart!
Mary
Hi Maya, I am the cook for the house, but my sister is the one on Keto. I am wondering about freezing the leftovers because there would be a lot. Does it freeze well?
Thanks!
Maya | Wholesome Yum
Hi Mary, Yes, you can definitely freeze it. Wrap it tightly first, either at once or as separate slices. Thaw wrapped in the fridge, then unwrap and let it warm to room temperature on the counter.
Erin
I Made this for Father’s Day and it turned out so well. Super yummy!! I love your website. I’ve used several of your recipes and it makes eating low carb so much easier, and so much yummier. Thank you!!
Maya | Wholesome Yum
Thank you for stopping by, Erin! Please come back again soon!
Lana Manus
I am so sorry I finally found the nutritional facts I was looking for.
Lana Manus
Why doesn’t the recipe have the nutritional facts with it? Not so worried about the cal, but I sure would like to know the carbs per serving. I love cheesecake.
Maya | Wholesome Yum
Hi Lana, The nutrition info is listed at the bottom of the recipe card, above the comment area and right below the video.
Angela
I tried your cheese cake and I have to thank you it was delicious. I loved it and will make
it again. My husband loved it. he is gluten intolerant and we both are diabetic he really enjoyed having waffles for breakfast and cheesecake for a night time desert. thank you for explaining all the different sweeteners to me as well.
Thank you for everything Maya
Angela
Maya | Wholesome Yum
I am so happy you and your husband liked the cheesecake! Thank you for stopping by!
Dana
What’s your advice for thawing the cheesecake when you’ve frozen it?
Thanks,
Dana
Maya | Wholesome Yum
Hi Dana, You can move it to the fridge the night before and let it thaw there overnight. Then, unwrap and let it come to room temperature on the counter.
Selena
Just made my 4th one! We love this cheesecake. It is creamy and so yummy! Quick question. Does the nutritional info include the berry topping? We skip it so just want to make sure my counts are accurate. Thanks so much!
Maya | Wholesome Yum
Thank you so much, Selena! The nutrition info does not include the berry topping.
Stephanie
Do you have a raspberry or blueberry topping recipe? Thanks
Maya | Wholesome Yum
Hi Stephanie, I don’t have a specific recipe. You can simmer berries with some sweetener over low heat, and the sauce will thicken as you continue to simmer, so you can do so to your liking.
Melanie Jones
Can I use Natvia instead and if so would it be the same amount?
Maya | Wholesome Yum
Hi Melanie, You probably can, but for best results powder it in a coffee grinder or food processor first. Use scant measurements because it’s sweeter than pure erythritol.
Dino
Delicious! I used stevia for the sweetener and only used half the amount of cream cheese since I had sour cream and that worked well. I also skipped the vanilla extract. It came out fine. Since I used way less cream cheese it also saves on calorie count as I only used a small amount of sour cream.
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Dino! Have a great day!
Norah
I made this because we are on a strict low carb diet and it is extremely hard to find satisfying snacks or desserts. OMG this is some good cheesecake!!! I used xylitol and tweaked the recipe just a little, I added a little more vanilla, a pinch of salt to the filling and the crust, I also added a bit of lime juice instead of lemon. We felt guilty after eating it because it just does not taste like a “diet” cheesecake. My only complaint is that it did not set completely solid so it’s a little more soft and creamy than I prefer. I think I need to adjust the temp on my oven so I can cook it longer next time. This will be my go to cheesecake recipe from now on.
Maya | Wholesome Yum
I am so happy you found your new “go-to” cheesecake, Norah! Have a great day!
Kathryn
I’m just wondering how much of an issue with loose stools may be caused by powdered erythritol. In decades past, sorbitol in sugar-free mints were quite a worry for folks who could never stop with one. Also monk fruit – wondering if this ups carb count significantly in comparison.
Maya | Wholesome Yum
Hi Kathryn, Erythritol works differently than sorbitol. Erythritol gets absorbed in the small intestine but poorly metabolized. Sorbitol does not get absorbed and passes to the large intestine where it causes stomach discomfort and gastrointestinal issues. So, most people don’t have that issue with erythritol. Monk fruit would not increase net carbs so you could use either one, but the powdered version does have erythritol in it also.
Jolanta Jacobs
This cheesecake is the best. It is fluffy, like Boston cheesecake, and then settles down after few days in the fridge to be a dense New York version. In my hands your coconut pie crust was the best option for this cheesecake. The almond flour one was a bit mealy and my family members did not like it as much. Some toasted almonds on top gave it a nice crunch. ( yes, you guessed it, I made three versions and the sour cream one as well 🙂
Maya | Wholesome Yum
Hi Jolanta! I am so happy you liked the cheesecake! Thanks for stopping by!
Joni
Thank you, Jolanta!
We felt the almond flour pie crust was mealy also. I can’t wait to try the coconut pie crust next time. Great idea!
Andy
Oh my god, they are freaking delish. I had to bake for 20 mins instead and theyre still pretty crumbly but the best thing I’ve made on Keto. I was so sure they’d taste weird because of the almond flour but they taste seriously great. Wouldn’t be bad to have a coconut version and instead of raspberry, just use cocoa powder in either the cookie or the cream cheese.
Proof:
https://imgur.com/gallery/FuHcHW6
Maya | Wholesome Yum
Thank you, Andy! I’m glad you liked these. Based on the picture it looks like you made the cheesecake cookies, which are here if anyone is looking for them: Raspberry Cheesecake Cookies
Kathy
Maya, what site do you use for the nutritional info for the cheesecake? I would like the info for the cheesecake WITHOUT the crust?
Cheers!
Maya | Wholesome Yum
Hi Kathy, I use the USDA food database. All the total and net carb counts are also included in my low carb food list.
Maya
Hi, I wonder why mine ended up with still wet inside, not soft and solid but soft and wet :-(. Could it be I removed earlier than 45 min (it started to have brownish on top)? Also my oven had Celsius as temp, am I correct to use 176 as equivalent to 350 F? I am trying to bake again, I know will not be perfect but it tasted good when I tasted it.
Maya | Wholesome Yum
Hi Maya, It should not be solid when you remove it from the oven, it should be jiggly and then firms up more after chilling. It wasn’t clear if you chilled it after and what it was like when you removed it from the oven, so if you give more details on that I can help troubleshoot. 176 degrees Celsius is about right, so that wouldn’t be the issue.
Debbie
What are the measurements of the ingredients for your sugar free cheese cake. I am having difficulty finding the measurements. Thank you!
Maya | Wholesome Yum
Hi Debbie, The measurements are on the recipe card above.
Bob
This was great. The family loved it
Maya | Wholesome Yum
I am so happy to hear that, Bob! Thanks for stopping by!
Rebekah