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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
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
RECIPE TIPS + VIDEO 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:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Cheesecake!
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. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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1,263 Comments
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!!!
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, Thank you for your feedback. I am currently working on an ad-free version of the site, but unfortunately, it is not ready yet. If you are interested in being notified when it is ready for launch you can sign up here to join the ad-free waitlist.
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.
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, Thank you for your feedback. I am actually working on an ad-free version of the site, but it’s not quite ready yet. If you are interested, you can sign up here to be notified when it’s ready (no commitment, this is just to be notified). In the meantime, please 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
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!
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.
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