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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.
More Low Carb Recipes To Love
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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!
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Almond Flour Cheesecake Crust
- 2 cups Blanched almond flour
- 1/3 cup Butter (measured solid, then melted)
- 3 tbsp Erythritol (granular or powdered works fine)
- 1 tsp Vanilla extract
Keto Cheesecake Filling
- 32 oz Cream cheese (softened)
- 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
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.*
Readers Also Made These Keto Low Carb Recipes
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, 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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1,050 Comments
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!
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
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.
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.
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!
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.
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.
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.
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.
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! An expensive disaster!
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.
Margaret
Made this for my husband whose on Keto. He loved it! I’m not even on Keto but I also love it!! One of our favorites!!
Catherine
Hello, I have another question, sorry!
I can’t find the base to my springform cake dish, can I use a shallow pie dish?
Wholesome Yum L
Hi Catherine! I think that would work as long as it is deep enough for the filling.
Catherine
Hello! I’m excited to make this for a girls night on Friday.
I’ll be using xylitol, do I need to powder it for the cheesecake?
Thanks! 🙂
Maya | Wholesome Yum
Hi Catherine, Yes, it has to be powdered for the filling.
Tommie
Wonderful sounding cheesecake . I was wondering if I decide to cook it in an extra large muffin tin, how long would I need to cook it? The size says a cup tin.
Wholesome Yum L
Thank you Tommie. I haven’t used an extra large muffin tin but a regular sized one should take approximately 20 minutes.
Morgan
I have a ton of coconut flour I need to use, could I make the crust with a coconut/almond flour mixture? Also, the sugar I have is xylitol, can I use that? Its a bit grainier than normal sugar but I’m wondering if I could use my food processor to powder it. Thanks
Stacet
Wow! So easy and delicious!!! Thanks!
LT
I want to make this for my son’s birthday tomorrow.
As I do not have 9″ springform pan, can I use 7″ and reduce the ingredients?
how to adjust the ingredients?
Wholesome Yum L
Hi LT! You can change the serving size in on the recipe card and it will automatically change the measurements for you.
Beth
Do I need to bake the cheesecake in a water bath. I have another cheesecake recipe that calls for that. Thanks
Maya | Wholesome Yum
Hi Beth, No, it’s not necessary for this recipe. You can if you want to, though.
JC
Thank you for this recipe! I made this low carb cheesecake last night with powdered SWERVE sugar replacement. Had it for BREAKFAST this am. it came out very good and tasty like NY cheesecake.
My question for you is, can this cheesecake be frozen and still taste good? I plan to saran wrap some slices and put in the freezer. Thanks again
Maya | Wholesome Yum
Hi JC, Yes, you can freeze it! So glad you liked it!
MillieA
This was so close to a NY cheesecake. Even served to my guests who weren’t watching their carbs and they ate it up. I’m currently planning on making another for my Mom who loves cheesecake but is diabetic. Thank you!
Rosita
Love your site! So many delicious things.. I am new to Keto so baking with sweeteners is new for me. Can swerve be used when called for 100% Erythritol? Would it be the same ratio for this cheesecake?
Wholesome Yum L
Hi Rosita, thank you. Check out this sweetener conversion chart and info to answer your questions.
Susann
This worked out so well. I made a half quantity baked in 9inch springpan for 40 mins in fan forced oven 150c. Topped with lite strawberry jelly glazed whole strawberries made with 1/4 water. Nobody knew wasn’t made with sugar. Used xylitol 2 tablespoons in cheesecake. Amazing.
Erin
Very rare I take the time to review something, even rarer will I give something 5 stars. Made this twice now, my friends who were skeptical at best of my ketogenic diet took one bite of this cheesecake and unanimously agreed that it was the best cheesecake they have ever eaten and gave it a 10/10. I followed the recipe to a t and served it with whipped cream and berry compote (sweetened with a drop of vanilla and a tsp of nativa). Now making them again in muffin tins to take to a birthday this afternoon. My parents have decided to try my keto diet now that it’s working so well for me. This gives them something to eat too. Perfect treat for every now and then to keep me in line. 10 kgs down 5 to go and feeling so much healthier!
Yuliana
So excited to make this for our Easter family dinner!
One question – can I use ghee instead of butter? Has anyone tried it yet? I generally do t buy butter anymore and would hate to waste the leftover block.
Maya | Wholesome Yum
Hi Yuliana, Yes, it should work fine with ghee.
Nissy
I just made this recipe for the first time and it looked perfect when I took it out of the oven but 5 minutes later as it sat on the counter, the cheesecake cracked in the middle! ☹️
Any idea where I could’ve gone wrong?
Maya | Wholesome Yum
Hi Nissy, It could be over-beating the batter or too sudden of a temperature change. I have tips in the post above.
Ty H
Great recipe. My kids and parents couldn’t tell the difference. A+++
Joey Macfarlane
Ok this absolutely does not taste low carb/sugar. It’s really really good!! Thank goodness too because I was about to give up on trying to make a low carb dessert. I just can’t get used to the cooling effect from Erythritol and this does not have that at all! Ok if I close my eyes I might be able to taste it in the crust but I would really have to try hard lol. Thanks for my new go to recipe!!! Soooo delish!!!
Lisa
I made it…Awesome….I put chopped pecans in the crust…soooooooo good
Terri Adams
This cheesecake is fabulous! Can’t believe I am not cheating. Added lemon zest for extra flavor! Next time I’ll make key lime cheesecake by using lime juice and extra lime zest! Thanks you so much for this recipe!
Madelyn
Can this be cooked in an insta-pot? To make your own powder sugar just mix until powdery. I use pourers
Thank you
Maya | Wholesome Yum
Hi Madelyn, I haven’t tried it in the Instant Pot but assume you could if you followed proper instructions for it. Powdering sweetener requires grinding it, not just mixing.
Andrea
Hi, I would love to make this recipe. can I make it with the regular butter, or it has to be unsalted butter?
Maya | Wholesome Yum
Hi Andrea, Yes, either should work fine.
Joy Lee
Hi Maya,
Is there a way of making the filling more tangy in flavour?
Thank you!
Maya | Wholesome Yum
Hi Joy, What kind of tangy are you looking for, do you mean like lemon-y? This is a pretty classic cheesecake flavor but you can add extracts if you’d like, that’s the easiest way without changing consistency.
Joy
Hi Maya,
Yes more of lemon-y flavour? l loved the flavour the cheesecake turned out!
I personally prefer a strong tangy taste to it so l was wondering maybe if l added lemon zest and some more lemon juice, would that be ok and not change ruin the cake or consistency? I really love the base as well, l shared it with with my colleagues and they all really were surprised at how good it was.
Thank you!
Maya | Wholesome Yum
I think the easiest would be to add some lemon zest or lemon extract, these wouldn’t change the consistency.
Stephanie
Coworkers couldn’t believe it was a low carb cheesecake! This recipe is the best.
Linda
I want to make this for Easter. Can I use a 9″ pie plate? Thanks!
Maya | Wholesome Yum
Hi Linda, You can, but you’d need to cut the filling by about 1/2.
Mel B
Absolutely divine!
Jeannette
The best keto Cheesecake. Easy and delicious. And did I say it was easy?? Recommended!!!
Melissa
Best low carb cheesecake I’ve ever made!
Danielle
Absolutely the best! all your recipes ROCK! Thank u!
Danielle
Maya Seriously I don’t now how you do it, Just made this cheesecake and OMG THE BEST!! I felt like I was cheating! Thank you so much seems like every recipe of yours I try I love !!!!
Sara
Hi! Delicious!! We loved it!
Can the cheesecake be frozen?
Maya | Wholesome Yum
Thank you, Sara! Yes, you can freeze it.
Ashly
I loved it. Best cheesecake so far that I’ve baked and I’ve made a few. I’m going to bake it again today and add some blended mixed berries to the top while it baked. .
Elaine
Used a slightly smaller pan and everything came out much taller but that’s ok. Also might have to adjust my bake time next time – centre was still a bit gooey. Didn’t have lemon juice so I used lemon EO instead. Cheese filling was a tad too sweet; will prob cut on the erythritol next time. But overall an excellent recipe! Love it.
Mary
Where can I find the recipe for the berry sauce? I tried making it with a little lemon juice and some Erythritol and it was great at first but after initial use it’s been very grainy even after warming it up. Any suggestions?
Maya | Wholesome Yum
Hi Mary, What you did is right, except you need to use powdered erythritol instead of granulated to avoid the grainy texture.
Patty
This is my 2nd cheesecake, it is so delicious love that its cut the sugar and nobody can tell! Thank you so much! Also I read where you can make your own powdered sugar just cut amt in half and put it in your blender to make it fluffy, I actually tried this my first go round and it worked perfectly.
Sue Ballard
Can you use swerve?
Maya | Wholesome Yum
Hi Sue, Yes, you can! You’d need the powdered kind for the filling.
Ileen
Can’t wait to try this! I’m a trucker, so rarely get to try new receipes.
Kristen
How would I go about making a peanut butter cheesecake with a chocolate almond flour crust? I love this cheesecake and pumpkin cheesecake is hands down the best!
Maya | Wholesome Yum
Hi Kristen, I don’t have a recipe like that yet, but I do have a keto pumpkin cheesecake here.
Safiyya Kamalodeen
Made this and it was amazing! I love your dessert recipes they always taste great unlike most “healthy” desserts!
Joy
Hi,
l really want to try baking this!
Am l able to sub the Erythritol with powdered stevia?
Thank you!
Maya | Wholesome Yum
Hi Joy, It depends on the brand of stevia. Many of them have a bulking agent, which you’d want to keep the ratios the same, but would need to grind it to a powder if it’s granulated. The amount might be different, often less than pure erythritol.
Karen
Hi, I added ground pecans to the crust and it was amazing! Thanks for the recipes! They are my ‘go tos’!
Sarah
Wow just wow! I adjusted this recipe slightly to add the rind and juice of 1 lemon and I did blueberry swirl with sauce. I have to say it’s the nicest cheesecake I have EVER tried!!! Nicer than the full sugary carb ones!!!!! I’m a big fan from Scotland! Cheers!
Monica
Can’t believe that this is keto!! Everyone loves this cheesecake even my non keto friends. I use 1 cup almond flour and 1 cup crushed pecans in the crust, it really adds an extra richness. Thank you so much for the recipe!
Warner
Very Delicious and Satisfying!! My first time making a cheesecake and it was wonderful. Thick and decadent like a cheesecake should be hard to believe it’s sugar free and low carb. I will definitely be checking out more of your recipes. You are bookmarked in my phone.
Christina
Yummm— so easy and delicious!!!
Joni
I made this cheesecake a few weeks ago. it was delicious despite having a “different” tasting crust. My only change will be to add a bit more Erythritol next time. (Most Keto recipes don’t taste sweet enough to me.)
It was good enough that I will be making it again to serve to my poker group.
Christy
This cheesecake is in the oven baking as we speak. I did use crushed pecans with some cinnamon added along with your other ingredients. The filling looks and tastes AMAZING (I know, I know, it has raw eggs in it). I was about to give up on Keto because quite frankly every recipe I tried just wasnt tasting great. Then I found your site! I also made some of the caramel sauce and I must say that is fantastic all on it’s own. Thank you so much for sharing your recipes! I look forward to making many more.
Michelle
Can’t wait to try this! Just a quick question. I don’t generally care for cheesecakes that have a slight lemony taste to them. Can I omit the lemon juice and still have the same consistency/quality?
Maya | Wholesome Yum
Hi Michelle, You can omit it but it’s such a small amount that it doesn’t taste lemon-y, just balances flavors.
Kelly
In spite of my unintentional sabotage of the recipe, this cheesecake still came out amazing! It seems to be fairly forgiving!
I was about 2-3 oz shy of the cream cheese called for in the recipe (I’d forgotten that I had already used some for another recipe earlier) but decided I’d chance it and proceeded with the cheesecake anyway. Id originally intended to follow this recipe as written but that lasted all of 5 minutes– I can’t resist a tweak here or there. I wanted a little bit more lemon flavor in the filling to go with my blueberry topping, so I added some zest to the batter and then added a healthy sprinkling of cinnamon to the crust mixture. I highly recommend the addition of cinnamon for that Graham cracker crust flavor.
My cheesecake did end up cracking in spite of the water bath (I prob could have used more water as it had all evaporated before the cheesecake was done). I’ve yet to make a cheesecake that doesn’t crack. One day I will, I swear!
But in the end, the cheesecake had a perfect texture and taste. I would bet that nobody would ever suspect that it was low carb if you didn’t tell them. This is a great recipe and I promise you won’t miss the high carb cheesecake one bit!
Afton Massie
My crust is burnt. I used almond flour not blanched almond flour. Is that why?
Maya | Wholesome Yum
Hi Afton, Yes, that could be it. It could also be you baked the crust too long. I recommend using blanched only for this recipe.
Debby Cyr
This is a very simple and delicious cheesecake recipe. I have been making different variations of cheesecakes for years, non were low carb/Keto friendly.
For the crust, I used half almond flour and half crushed pecans and added a bit of cinnamon … it was perfect.
So good, my grandson had me make it for his birthday!! Thanks for sharing this recipe.
Janet Dipaola
Came out PERFECT the very first time!
Lyndsie
Made this last night. Turned out fabulous!! Couldn’t keep my spoon out of it even before it cooled. Thank you so much!!!! I think I’ll make this every other Sunday for a sweet treat throughout the week for hubby and I.
Laraine
This is the best cheesecake I’ve ever made. I used 1 cup of truvia powder bc it’s the only lower carb sweetener I had and it is FABULOUS! The first time I didn’t even make a crust and it was still great. Next time will try with Erythritol so it’s lower carb. Thank you!
Patricia
How do you prevent the cheesecake from dropping. This is the best cheesecake that I have ever made.
Maya | Wholesome Yum
Thank you, Patricia! Typically dropping is due to sudden temperature changes, or from over mixing. Make sure the mixer is at low speed. After baking, let it gradually cool on the counter. If you really want it to be perfect looking, you can try a water bath to encourage even more gradual temperature changes, but for me that’s usually more hassle than it’s worth.
Melynie
I made this for my family and everyone loved it. I ended up making another one the next day also. Thanks for an amazing recipe!
Brooke
Legit Halleluj! Made this perfect my 1st attempt & every multiple times following. Also my 1st attempt ever at cheesecake. I think I made it 6 times during recent holidays. Helped me stay on keto during that time!!! Though I still hope to one day find a lower to zero carb cream cheese. One time I swapped cream cheese for Neufchatel cheese as it has fewer carbs (& less fat) but tasted nearly identical. Also, I sub crust to all pecan instead (just ground up raw pecans, butter & erythritol), I’ll have to try to remake one time with your almond crust, if we can pry away from the pecan! **Thank you for your fabulous recipe!!** (I use organic & grass-fed ingredients whenever I can, so it’s always such a bummer when a new recipe doesn’t knock outta the park. But this one does.)
Charlene
Maya, I love this recipe! The first time we made it exactly and skipped the topping and we loved it. It was rich, creamy and absolutely a sweet craving satisfier.
The second time I made a few alterations: Crust – added 1 tsp pink salt and 1 tsp sweet dough bakery emulsion, Filling – replaced 8 oz cream cheese with mascarpone and erythritol with monk fruit sweetener and lemon juice with lemon extract and raspberry sauce with strawberries.
This version tasted just like New York cheesecake! I used all the same baking times and the crust tasted more like graham crackers and the filling was silky and divine! Thank you so much for the inspiration.
Cathy Frederick
This is the best!! It came out perfect and perfectly delicious! Thanks!!
Debbie
Hi. I followed the recipe exactly! I used muffin tins ( lined) but after I took them out of the oven most of them caved in while cooling. It’s hard for me to rate this recipe .. ♀️
Maya | Wholesome Yum
Hi Debbie, You probably overbaked them. It would be much less time in muffin tins.
Debbie
I read the recipe through several times. And you said to bake them 20 mins , which I did. They also gradually cooled. Should I cool in the oven? The only thing I can think of to be more gradual …
…everyone loved them though. They were delicious , although expensive to make.
Kim
I’ve been looking at all your awesome desserts! I’ve noticed that you use Monk fruit or Erythritol.
I use Swerve powder and Pyure Blend. When you say you can use any sweetener you want, are the measurements 1:1 with your listed sweeteners. I’ve checked the Sweetener conversion chart you’ve provided and if you call for 1/4 cup of Erythritol, there is no conversion for Pyure, and a lot of your recipies call for 1/4 cup of Erythritol. I just want to make sure I do accurate measurements.
Thanks in advance for your help.
Maya | Wholesome Yum
Hi Kim, I do have both Swerve and Pyure in the sweetener conversion calculator here.
Camille Kaschafsky
It’s amazing! I can’t tell the difference and my kids love it too! I even gave a piece to a friend who isn’t doing keto and she was super impressed! Thank you for sharing this recipe!
Breanna
Turned out fabulous I did the crust less as we are fasting (eating every 3 days) trying to eliminate as much carbs as possible when we do eat. I thought I would make this for his birthday for a surprise so he could have some what of a “fun birthday”. This recipe is so easy to whip up and full of excellent ideas to spruce it up when needed.
LBaum
I made 48 mini cheesecakes without the crust and placed a blueberry in each one. They are fabulous. Freezing for a party in 2 weeks!
Ellie O'Dea
This is my ABSOLUTE favorite cheesecake recipe…and I’ve tried my fair share! I used Lakanto Golden for the crust and powdered swerve for the filling and it resulted in a divine mix of flavors and textures. I also underbaked mine by about 10 mins, but think I would only underbake by 5 next time. I used a blueberry compote over it and my friends (keto and non-keto alike) went crazy over it on Super Bowl Sunday! THANK YOU for sharing all of your yummy creations with us!
Sarah Hunter
Thank you for this amazing recipe! My husband and I love this recipe and I’ve made it plenty of times. I always recommend your blog to new ketoers and tell them they can even still enjoy cheesecake!
Recently I’ve developed an egg sensitivity and must avoid eggs until my reaction has time to heal, minimum 6 months . Do you know of something keto friendly I can substitute for the eggs?
Maya | Wholesome Yum
Hi Sarah, Thank you so much for the kind words and it means a lot that you recommend my blog! You might like no bake keto cheesecake instead for an egg-free option.
CBTerror
To all of those having issues with your cream cheese being lumpy. 1) Make sure your cream cheese is FULLY softened to room temperature. It’s okay to pop it in the microwave for fifteen seconds at a time to speed up the process a bit, but don’t allow it to run. 2) Having your eggs room temperature as well will also help prevent curdles in the cream cheese. Adding cold eggs to warm cream cheese without proper mixing can cause lumps. 3) A mixer (even a small hand mixer) is ideal. If unavailable, squish the cream cheese into the sugar with the bottom of a spoon, add eggs, squish again, then whisk gently until smooth.
Hope this helps. Fantastic recipe!
Colette
The cheesecake turned out awesome. I will definitely be making this one again
Aygul Sefi
Fantastic recipe I was really crazy inf a treat and now I can have a little dessert without feeling guilty
The whole family loved it too
Jenifer Del Rio
Made this over the freezing weather in Chicago. So delicious everyone loved it!
Cindy
My husband joined me in doing Keto in Oct 2018. He loves the food but his GI doctor told him absolutely no sugar substitutes. He likes cheesecake so — what can I do other than resorting to real sugar? He’s lost 40 pounds in 4 months and wants to continue Keto.
Maya | Wholesome Yum
Hi Cindy, You’d need a sweetener to make cheesecake sweet. 🙂 I always recommend following doctor’s orders, but your husband may want to clarify on the different types of sweeteners with his doctor. They are not all the same. Erythritol typically gets absorbed but not metabolized, so it works differently than most sugar alcohols that tend to cause upset stomach and GI problems. Like I said, always go by what your doctor says, but no harm in asking for clarification.
Geri
Maya, OMG this was soooo delicious! My hubby was so impressed he said we need to keep it around all the time…I was thinking I need to make it more often so I can perfect it (wink, wink). I did buy a sugar free raspberry jam for the topping because I couldn’t “find” your recipe, then I read the entire recipe all the way through and VIOLA there it was. I’ll make that one next time.
Thank you for your awesome website, I can’t wait to try more recipes!
Christina
Maya, I made this a few weeks ago and left a review below on January 9th. Do you have any advice on how to prevent clumps in the cream cheese? This recipe was amazing but my cream cheese was clumpy and stayed clumpy after being cooked. What do you think I should do differently next time? Thank you!!
Maya | Wholesome Yum
Hi Christina, Sorry about the delay in getting back to you! I just answered your previous question. 🙂
Ruth
Hi, I’m thinking about trying this for my hubby’s birthday next week. In the ingredients it says 32 oz cream cheese which seems like alot . I was wondering if it was a mistake? Otherwise I’m dying to try it
Maya | Wholesome Yum
Hi Ruth, 32 oz is the right amount. A cheesecake is mostly cream cheese 🙂
Colleen K Green
My husband is diabetic and I want to make this for him. I do not have a springform pan, could i use a deep dish pie plate instead?
Maya | Wholesome Yum
Hi Colleen, Yes, you can, but you’d probably want to cut the amount of filling in half. The baking time would also be reduced. It may be hard to remove, so line with parchment paper.
Sharon Wilson
This was a great experience; The only downside was not having powdered Erythritol, trying to powder the granulated, finding part of it powdered, part did not. Oh well, I finally found the powdered on Amazon. It was still great and the first cheesecake I’ve ever eaten without feeling guilty!
Geri
Sharon, I didn’t have any powered Erythritol on hand either so I Googled making my own, which I did. Just take the amount of powered you need and blend/process. It works. Good luck!
Mary Hornbacher
Delicious! It would help to put the amnt of powdered monkfruit for those using it instead of the swerve. Needs to be 1/2 the amount of swerve. That’s what I used and it was perfect.
Kelly
Hello,
I made this yesterday and followed the instructions exactly. I tasted the filling before I poured it and it was amazing. I baked it, cooled it and chilled overnight then tasted it the next day and the cheese filling has a crunch…? I used powdered erythritol and mixed it really well so I thought the erythritol was dissolved but I’m not sure what I did wrong. Any suggestions or ideas? I’d like to try again. Thanks.
Maya | Wholesome Yum
Hi Kelly, It sounds like the erythritol crystallized. A wide variety of factors can affect this, but it doesn’t usually happen for me in this recipe using the powdered erythritol. Did you purchase powdered or powder it yourself? Sometimes homemade powdering is not quite as effective as store bought.
Diane R Smith
Loved it, I will be making this again next week.
Emily
I am so confused with the measurements. Can I get some help?
1.5 large egg
.17 butter
.63 sweetener
I don’t know how to covert or measure these out.
I’m in need of this cheesecake in my life!
Maya | Wholesome Yum
Hi Emily, It looks like you must have changed the number of servings – not every recipe can scale to a smaller amount without making the measurements weird. Try refreshing the page and the measurements will be normal amounts if you don’t scale the recipe down. 🙂
Diona
I love this recipe & have made it 4 or 5 times now. Eveyone I share it with loves it as well. Tonight though, after making it, I let it cool like usual & it cracked …. what did I do incorrectly? Still yummy!
Maya | Wholesome Yum
Hi Diona, It could be slightly overbaking or over-beating the filling before baking. I’m glad you like the recipe overall!
Sarah
I love this recipe. Is it possible to make variations of this recipe? I was looking to make a Key Lime Cheesecake with this recipe base. If I add a 1/3 cup of lime juice and some lime zest, would I need to add an additional stabilizer like whipped cream or an extra egg make the cheesecake less thin?
Maya | Wholesome Yum
Hi Sarah, Yes, you can make variations, but I haven’t tested what you’re asking. You can try this key lime pie recipe.
Kim
I’ve about lost my mind over this one. It tastes the most like the real think I’ve tried. I’ve made it three times in 2 weeks and sent it to everyone I know who is low carb. Made it with and without the crust and it’s awesome both ways. Made minis the first time -awesome! I had a minor tweak because I ran out of Swerve. I used 1 cup of that and 1/4 cup splenda plus I doubled the lemon. So, so good. Thank you!
Jeff
I made this today and I think I screwed up. I didn’t bake it long enough but I’ve already set the cake in the fridge overnight. Is there a way to like bake it again?
Maya | Wholesome Yum
Hi Jeff, No, sorry, that won’t work. Has it already chilled overnight? It’s normal for it to be jiggly when you start chilling, and it should set overnight. If it didn’t, it didn’t bake long enough. The only thing you can really do then is to freeze it for kind of a frozen cake, though it’s not ideal.
Christina
I made this on Monday, let it sit in the fridge overnight and it was fabulous last night (Tuesday) and still fabulous tonight (Wednesday). My only minor issue was that the cream cheese didn’t seem to get smooth after blending and so after the cake sat and we ate it, you could taste the crumbles of cream cheese. When I started to bend the mixture (using hand mixer) I started off slow, then sped up the speed thinking that would help remove the clumps. But then I saw your note about not over-mixing because that would cause air pockets. I continued to blend but at a lower speed then just put it in the pan to bake..thinking maybe the clumps would sort themselves out while baking. What do you recommend for next time? Either way, it was fabulous! Thank you!!!
Maya | Wholesome Yum
Hi Christina, It’s likely that your cream cheese wasn’t softened enough before using it in the recipe. Make sure it’s softened at room temperature. That will prevent the clumps. I’m glad you still liked it!
Linda M Blechinger
I made this recipe for our family’s first Sunday dinner last Sunday – we are pretty much all Keto or at least gluten-free. I followed the recipe exactly and it was PERFECT!! I made a berry compote using tapioca for thickening and sugar-free whipped cream – needless to say it was a HUGE HIT! Thank you for the great recipe!
Liza
Made this and it was delicious. Unfortunately the next day the base was soggy and unpalatable. Any ideas on how to preserve the base?
Maya | Wholesome Yum
Hi Liza, Did you pre-bake the crust? That could be part of it if you didn’t. Other than that, the crust does get softer the next day and this is true for most cheesecakes.
Lauren
I was recently diagnosed with diabetes and was so sad about missing out on all the sweets! I made this and it was AMAZING! Will be making this again and again!
Rebecca
Hey can I do it with stevia if so how much should I add the same as in the recipe?
Maya | Wholesome Yum
Hi Rebecca, I haven’t tried it and will depend on the brand. Something super concentrated will change the filling consistency, something granulated will make it grainy. You need a powdered sweetener for the filling.
Jeanne
This was delicious and so easy! I had about 3/4 cup of the filling left over. I may have cooked it a minute or two too long as I thought it was a little dry. My low carb family LOVED the crust (almond flour)!
Gina Curry
All I have to say is WOW! I made this for Christmas dinner and couldn’t believe how much this tasted like the real thing! My husband makes a pretty mean cheesecake and several of us tried alternate bites and outside the crust, they tasted almost identical. I made a sugar free strawberry sauce for the topping. This is a definite keeper!
Tracy
So I only had 24 oz of cream cheese, but I decided to wing it. My 9 in cheesecake pan is silicone and not very deep. After mixing everything ( did everything else by recipe, just less cream cheese) I had too much filling, so I also filled 5 silicone cupcake liners and baked it in a water bath on the lower rack. At 35 minutes the large cake was starting to brown but the small ones were still white, but seemed pretty solid, so I took them out and cooled them. Then at 45 minutes, the big cake seemed almost too brown, so I pulled it out. A couple hours in the fridge and the small ones( with no crust) popped out of the silicone liners and were super delicious. The big one came away from the sides cleanly and it would have been ready to eat already, but we already ate the little ones, so tomorrow we will see how yummy the cake is with crust. Yay for cheesecake!
Sherry
The cheesecake is in the fridge. Super easy recipe and the unbaked filling was delicious. I added some drained and rinsed crushed pineapple in the middle (which ended up close to the top) because my husband asked for it. I only used about 1/2 cup of the pineapple and once it’s divided by 16, carbs will be negligible (about +1).
The cheesecake rose a good deal but settled down once it cooled on the counter. It was fairly firm on the edges but soft in the center, and just lightly browned. I subbed powdered xylitol for the crust and Swerve for the filling.
Can’t wait to eat it!
Heather
You saved Christmas!!! My husband and I adored this and it’s so hard to believe it’s low carb. Thank you so much for sharing!
Kim
I can’t wait to make this on tonight (Christmas Eve) for Christmas Day! Can I do the same berry procedure with fresh strawberries instead?
Maya | Wholesome Yum
Hi Kim, Yes, absolutely!
Dawnie D
This is one of the best cheesecake recipes! I made for Thanksgiving and made it again today. Regardless of being keto is delish!!
Faith
I love a great low carb cheesecake and this one looks incredible! I’ve been looking for the perfect Christmas Eve dessert to bring to my family’s gathering and this is it. I’m going to whip up a sugar free cranberry sauce to serve on top – yum!
Jan Knowles
This cheesecake turned out beautifully. I did 2 substitutions. Used part almond flour and part quick oats for the crust (ran out of almond flour). The crust is great. Only had 24 oz. Cream cheese, so substituted 12 oz. low fat cottage cheese to complete filling. It still blended very well and baked perfectly. Also used pie pan, do not have a springform.
Connie
Easiest and best tasting low carb cheesecake ever! Followed directions and it turned out amazing!
Erika
Hi Danny, You use cream cheese in this recipe.
Suzanne
If I make this without a crust, how long do I bake it?
Maya | Wholesome Yum
Hi Suzanne, The bake time will be similar.
Jennifer
This cheesecake is amazing! My husband and I just love it so I make it every time we have a need for something sweet. I just made it for some neighbors and they are in love (not with me, with the cheesecake ;-))!
Brandy bailey
I made this recipes plenty of times always turns out great!
Linda
Thank you for this lovely and delicious sounding cheesecake. Having a snow day today so I think I’m going to make. Love the idea of freezing it and having on hand. Question: Does the 5 net carbs include the raspberry sauce or does that add an additional 5 net carbs? Thanks again for all your wonderful recipes!
Maya | Wholesome Yum
Thank you, Linda! The nutrition info listed does not include the raspberry sauce, so that would be extra depending on how much you add.
Brenda Noel
Hello
Thank you for all you do to keep my husband happy and on track.
Quick question. Why so much lemon juice? I was thinking of using my leftover low carb eggnog in this but wonder about the lemon juice clashing. Is this a lemon cheesecake or is it there for a chemical/structural reason?
Maya | Wholesome Yum
Hi Brenda, It’s just a tablespoon of lemon juice, so it isn’t enough to make it a lemon cheesecake (it isn’t). I haven’t tried any sort of eggnog in it so can’t vouch for how that might turn out. Let me know how it went if you tried it!
Lisa
I still was curious about WHY the lemon juice though – does it help the cake set, or can it be skipped and vanilla extract increased instead without any effect on the texture? Thanks for your help!
Wholesome Yum
Hi Lisa, lemon juice is traditionally added to cheesecake to balance out its sweetness and the heaviness of the cream cheese. You could probably omit it without affecting the texture, but the flavor may not be as balanced.
Bianca
This was my first time ever making cheesecake, so I was intimidated by the idea of making one without traditional ingredients for crust..etc. However, this recipe was extremely simple to follow and the ingredients weren’t hard to find. I followed each step to a T and my cheesecake came out perfectly! It tasted delicious and I cant wait to let everyone, (including non keto eaters) taste this perfect recipe! I’ll be saving this recipe forever!!
Maggie
I made this for Thanksgiving and it is delicious! I added a keto fudge sauce as well. Thank you for such great recipes!
Deanna
This is my go to cheesecake recipe. My family who’s non Keto love it! It’s so good! I love the pumpkin one too. I’ve tried others but none compare to yours!
Bella
So I LOVE those recipe and I think it’s perfect, but I never know when the cream cheese is soft enough to start using. So I was wondering if you have a trick to make it soften faster or if you know exactly how long it takes to soften.
Maya | Wholesome Yum
Hi Bella, I’m so glad you like the recipe! A block of cream cheese will take 30 to 60 minutes to soften at room temperature, but you can speed up the process by cutting it into cubes first. Another option to do it quickly is to place it into an airtight bag and submerge that in warm water to soften faster.
Cynthia
This recipe is fantastic! I made this for Thanksgiving with slight alterations to the crust (personal preference) and served with stewed blueberries on top. My family and I were all truly impressed. Thank goodness for you and monkfruit sweetner. 🙂 Will bake another cheesecake for Christmas. Cannot wait!
Mariah L Alterio
If I make this cheesecake crust less. How many carbs would it have then? I am doing the whole 20 carbs total thing, but I would love to have this as a treat at the end of the day.
Maya | Wholesome Yum
Hi Mariah, I don’t have the nutrition info separate without the crust, so you’d have to add that up based on the ingredients you use.
Sharon Raburn
So good. I made this for Thanksgiving. I used half the almond flour, and added chopped pecans, to the crust. I then baked the crust about 10 min, made no other changes. really just so good. will made many times. everyone loved it. thank you so much. Do you have a cookbook?
Maya | Wholesome Yum
Thank you so much, Sharon! Make sure you sign up for the email newsletter (form at the top of the page), so that you can be the first to hear about cookbook announcements. 🙂
Michael F
A complete success. I’m not much of a chef but with such a simple recipe even I could do it! Also, it tastes AMAZING and I couldn’t be happier with how it turned out.
I’m new to the low-carb/Keto diet scene, and I think this cheesecake just made it so much easier to manage. Thank you for the recipe!
Jessica
Can this be made with low fat or even fat free cream cheese? And maybe instead of almond flour using walnuts or cashews as the base?
I know fat is part of a keto diet but I’m trying to find a lower calorie/higher protein without powder way of making this for my sister
Maya | Wholesome Yum
Hi Jessica, You can use low-fat cream cheese, but don’t recommend fat-free. You can try ground walnuts or cashews as the base, but it won’t hold together quite as well and of course would have a stronger flavor. Also keep in mind that cashews are fairly high in carbs, if that matters to you.
Tara Leinart
Yummmmm!! I baked a test cheesecake before thanksgiving to be sure it was suitable and WOW was I surprised! It is fantastic! Made a second cheesecake for the actual holiday and it turned out perfect also. I can’t even tell a difference! Highly recommend this recipe.
Lindsey Millen
I don’t think I’ll add any sweetener, what will that do other than impact the sweetness?
Maya | Wholesome Yum
Hi Lindsey, It might affect the consistency. I haven’t tried it to say for sure, but think cheesecake would taste pretty strange if it’s not at least a little sweet.
Kim
Pretty easy to make! In the oven now and it looks fab!
Stacey
it sounds so wonderful! Would it work to spread a sour cream topping on it? If so, must it cool completely before spreading it?
Maya | Wholesome Yum
Hi Stacey, Yes, you can do that! And yes, let it cool first.
Lisa S Myers
Did you use pure powdered erythritol or powdered Swerve in the filling?
Maya | Wholesome Yum
Hi Lisa, I’ve done it both ways and both work great!
Jeri
Hi, I’m going to make this for thanksgiving. My son in law doesn’t like even a hint of lemon. Can i just leave that out of the recipe?
Maya | Wholesome Yum
Hi Jeri, You can probably leave it out, but it really doesn’t taste lemon-y to begin with, it’s just to balance flavors.
Susanne
This is a brilliant recipe, taste like the real thing! No disappointed faces, added lemon zest and baked at 160 c, wished I had made a full size, the base is lovely, taste of marcipan. Thanks for posting this, will be my regular dessert❤️
Kara
Thanks for the fabulous recipe. This cheesecake had the perfect texture and taste. I used granular Swerve in the crust and powdered Swerve in the filling. It cracked upon cooling (I placed on a wire rack immediately so maybe this contributed to cooling too quickly?) but honestly, small problem when it tastes this good. Smothered it in raspberry sauce and it didn’t matter how it looked! I will be making this regularly.
Alice
I have made several low carb cheesecakes. This one is HANDS DOWN the BEST ❤️Thanks for sharing
Maya | Wholesome Yum
I am so happy to hear that, Alice! Thank you!
Lynda
I don’t have a springform pan. What else can I use? I have a silicon muffin pan and a silicon cake pan.
Maya | Wholesome Yum
Hi Lynda, You can try a silicone cake pan, but it might alter the baking time and may make it more difficult to remove.
Jennifer H
I’ve made this before for my husband’s birthday a few weeks ago and it was a huge hit! I’m wanting to make it again but realized that I’m out of vanilla extract for this time around. I have coffee, lemon, cinnamon, and peppermint extracts. What would you recommend as a vanilla extract substitute? I’m out of almond extract too.. How much to use also?
Maya | Wholesome Yum
Hi Jennifer, I’m so glad you liked it! You can use any extract you like, just know that flavor will be in the cheesecake. I think lemon would be delicious!
Deborah
I have adjusted the recipe to 8 slices and it says 32oz of cream cheese, that’s an awful lot!! Is that correct?
Maya | Wholesome Yum
Hi Deborah, The amounts on the recipe card should scale if you scale the number of slices, so it would be 16oz for 8 slices.
Diane G
I only have 7 in springform pans. Does the recipe need to be changed to compensate the smaller pan??
Maya | Wholesome Yum
Hi Diane, I haven’t tried it in a smaller pan. My guess is you’d probably have to cut the recipe in half (or use 2 pans), and then reduce the baking time. Let me know how it goes if you try in those pans.
Mindy Davis
We made this and it is fantastic! Better than regular cheesecake!!
Maya | Wholesome Yum
I am so happy you liked it, Mindy! Thanks for stopping by!
Becky
I made this for a church event yesterday and it was a total hit with everyone…low carb and those who were not! Thank you, Maya, for this recipe!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Becky! Have a great day!
Jerianne
I love this recipe and have made it a few times in the last couple months. I will be making it again later today but was thinking about making it a pumpkin cheesecake and adding pumpkin purée. Any suggestions would be greatly appreciated!
Maya | Wholesome Yum
Thank you so much, Jerianne! I have a keto pumpkin cheesecake recipe here and it’s based on this one.
Ashley
Will this hold up without the crust?
Maya | Wholesome Yum
Hi Ashley, Yes, you can make it without the crust. The baking time might be reduced.
Viola
I followed the instruction, but the crust was not crumbly but completely dry, like a dust, and I had to use the crust from another recipe.
And after I took it out of the oven, the filling cracked – it’s half-inch deep and across the whole cake. 🙁
And I had to google some low-carb raspberry sauce, because you link only to a caramel one.
Maya | Wholesome Yum
Hi Viola, Sorry you had issues with the cheesecake. Did you use the exact same ingredients? Did you check the video? I’d be happy to help troubleshoot if you can point to where it went differently for you. As for cracking, this is likely due to either drastic temperature changes or over-baking. Check the tips in the post above. Finally, instructions for the raspberry sauce are in the recipe notes on the recipe card.
Jenny Shain
Hi, I just made this. 🙂 I used Stevia In The Raw & I added a extra ounce of SITR for the crust bc I did a test & cooked some in a muffin cup & it wasn’t sweet at all. I also used 1 Tbl of pure vanilla in the crust, 1 tsp tasted weak. I used 2 TBL vanilla for the filling. I also used 1 TBL fresh lime juice. I cooked the crust for 15 mins to brown it + 1 min under the broiler. The cheesecake baked for 53 min. It’s cooling now. It looks great! The total time it took to make & bake it was 2 hours & 8 mins. Not including cooling. THANKS!
Maya | Wholesome Yum
Thank you for sharing, Jenny! The crust is only lightly sweet to contrast the very sweet filling, but you can definitely add more sweetener there. The amount of vanilla needed will vary depending on how potent yours is, and definitely feel free to add more. I’m glad your cheesecake looks good and hope it tastes just as great!
Sofia
Hi Maya! Will be trying this recipe for my husband’s birthday this weekend. I’m new to keto and my husband is supporting me with cutting out sugar as much as he can. I just have 1 question – in the nutrition facts, you mentioned net carbs 5g, fiber 1g and sugar 2g. What is the difference between net carbs and sugar? I thought the sugar count is a part of total carbs subtracting the fiber which would mean the sugar count is equal to the net carbs? Hope you can explain further! Thank you 🙂
Maya | Wholesome Yum
Hi Sofia, Happy upcoming birthday to your husband! Carbs and sugar are not the same thing. All sugar is carbs but not all carbs are sugar. We care about both on low carb and keto diets, but sugar is worse. Net carbs are total carbs minus fiber and sugar alcohols. Sugar is part of those net carbs, but is listed separately because some people want to know that separately. Hope you both like the cheesecake!
Jeff
I made this for my wife’s birthday Sunday. Wow, I have to admit, its exactly like regular cheesecake. Followed the recipe exactly, used a water bath, and cooked 50 mins. Cooled in the open oven for 20 mins, then onto a cooling rack for 40 mins, then into fridge for 4 hours. Perfect.
I only wish I could make a crust a bit.. crustier? I’ve had a lot of these types of deserts with the mostly-almond-flour crusts, and they always have a bit of a texture issue. No real crunch. But I will experiment. I once made applie pie crumb topping with almond flour, butter, Erythritol and cinnamon, with a little coconut flour, and baked it in a pan, then crumbled it up. I had a lot more Erythritol in that though, and it got “crispy”. Might try a variation on that for this next time.
All considered, 9.5/10, excellent!
(I used Swerve fine for the cheesecake filling this time, and it was perfect. Even by non-keto standards!)
Thanks again for the recipe!
Maya | Wholesome Yum
I am happy you liked the cheesecake, Jeff! Thanks for stopping by!
Kimmee
All I can say is OMG! I made this earlier and because I ate too much at dinner, I thought I would just take a small bite and have proper size slice tomorrow. But, I was shocked at how good this was. I mean, shocked. So, being already stuffed from too much soup, I had to eat more cheesecake. Now I know what I’m having for breakfast, lunch and dinner tomorrow. Thank you, Maya, for being a recipe-making cooking genius!
Maya | Wholesome Yum
I am happy you liked the cheesecake, Kimmee! Thanks for stopping by!
Paulette Flench
My husband and I have been eating low-carb for about 5 years now, so you can imagine how many meals I’ve cooked for this way of eating. We just ate double servings of this cheesecake, topped with a mixed berry sauce, and we both agreed that without doubt this is the finest cheesecake recipe we’ve ever tasted. Ever. My husband’s birthday is next month. In the middle of eating this, he told me this is what he wants for his birthday “cake.” Then he told me to rename it “AAAACheescake” so that it will be the first one in my recipe file. I’m going away for the weekend, so I have to freeze the rest of it or there won’t be any left when I get back! Thank you so much for the time and effort you put into this! I’ll be telling everyone about your website. May God continue to bless you as you help us all live a healthy life!
Maya | Wholesome Yum
Thanks for stopping by, Paulette!
Carol Sheppard
I love this recipe. I made the recipe into individual muffins and my guests didn’t know they were low carb. I froze the leftovers and had them for a treat now and then. Thank you for this!.
Maya | Wholesome Yum
I am so happy you liked it, Carol! Thank you!
Jodi
OMG It was just like good full sugar cheese cake I’m amazed! Nobody could tell. Thank you thank you!!!!
Maya | Wholesome Yum
I am so happy you liked it, Jodi! Have a great day!
Jodi
Just took it out of the oven. Cooked it 60 mins at 350 and the who th8ng is juggling, not just the middle. Fingers crossed it’s cooked. Will update tomorrow.
Maya | Wholesome Yum
I hope you liked the cheesecake, Jodi!
Randy LaKing
I want to make this as squares instead of the Round pan. If I were to cook it in a 9×14 pan, what would the cook time be, or should I reduce the temperature and cook for the same time?
Maya | Wholesome Yum
Hi Randy, I haven’t tried in a pan like that to say what the cook time would be. You can keep the temperature the same, but the cook time would probably be reduced due to the lower height in a larger pan. Go by the other markers of doneness – almost set but still jiggly.
Julie
Hi, I was going to leave a comment about my question but was reading the others first and found this.
I made this as my first cheese cake ever last year and it was flawless! I had no idea what I was doing and in fact, had to cool it in a cooler as we drove to family lol.
Anyway just made it tonight and it cracked right away, already at 30 min. And it was not as jiggly in the center this time. So seems like I over cooked it.
The things I did differently this time were I made it crustless. That’s all!
I think my pan might be bigger at 10 inches. So maybe I need to go less on the time as well? But how did it work last year without cracking? Ugh so annoying! Any feedback would be great!
Maya | Wholesome Yum
Hi Julie, It could be both the pan size and making it crustless, which could change the baking time. The bigger pan would definitely reduce the time since it wouldn’t be as tall and would take less time to cook through. I’d recommend checking on it earlier next time.
Julie
Thanks!
Mercedes
I always love cheese cake.
With your low carb recipe I know I will always have them on my table.
I made it and love love it!!
Maya | Wholesome Yum
I am so happy to hear that, Mercedes! Thanks for stopping by!
Jen
I noticed that you are planning for a chocolate version this fall? Any updates? Would love to give that one a try!
Maya | Wholesome Yum
Hi Jen, The chocolate version is coming in December, but this past week I published a pumpkin cheesecake here!
Rana
Hi. I really want to try this. Looks amazing. But I don’t have the sweetener you used. Could I use Stevia In The Raw? How would I substitute it? Thanks
Maya | Wholesome Yum
Hi Rana, You can check my sweetener conversion chart here. Keep in mind you’d need to powder your sweetener for the filling.
Fatima
Hi
I can use different flavor on these recipe, like coffee, or add blueberries?
Thanks in advance
Fatima
Maya | Wholesome Yum
Absolutely, Fatima! Let me know how you like it!
Tori
I’ve made this recipe once before and it came out great! Now I’m interested in making a peanut butter cheesecake. Do you think adding peanut butter to this recipe would work? If so, how much would you suggest? Thanks for any advice and for the delicious recipe!
Maya | Wholesome Yum
I’m so glad you liked it, Tori! I haven’t tested this with peanut butter so can’t say for sure how it would work, but let me know if you try it!
Veronika
Me and my husband are on the keto diet and I figured that its that time we have some keto treat. This cheesecake is suprisingly delicious considering there is no real sugar but it does leave your tongue burning for some time not sure why is that. Also this morning we both gained nearly 1 lbs:( I guess we went over our carb count. I had 1 slice he had 2. That same day we had burgers and some salad so I guess we didn’t stay under 20 grams of carbs. I will freeze this cheesecake for later. Just wondering how long does it last in fridge and freezer?
Maya | Wholesome Yum
Hi Veronika, I’m glad you liked the cheesecake! Weight gain of one pound can be due to any number of factors, including water weight, bathroom habits, what else you ate, etc. I wouldn’t read too much into it unless you are seeing a trend. You can definitely store the cheesecake in the fridge or freezer. In the fridge it will last about as long as your cream cheese would last, and many months in the freezer as long as it’s wrapped well.
Nahid
One of the side effects of Erythritol is a burning sensation, maybe cut down on the amount to avoid this xx
Alica Compagone
Hi, GREAT cheesecake. Now a staple in my house. Question… I currently don’t have enough powdered erythritol to make the filling, however I do have liquid stevia on hand. Can I use that instead? If so, how would I do the conversion from 1 1/4 cup of erythritol to the liquid stevia?
Thank you for your help and great recipe!!
Alica C
Maya | Wholesome Yum
Hi Alica, I’m glad you like the cheesecake! I haven’t tried it with a combination of powdered and liquid sweetener, but it might work. The powdered sweetener does add bulk so that would be different, but it’s worth a try. You can use my sweetener conversion calculator.
Alica Compagone
Hi! Let me start by saying THANK YOU!!! This cheesecake is beyond my expectations! I have made two so far, keeping the portions in my freezer. It is now a staple in my house. So, was going to bake this morning, but I don’t have enough erythritol to make the cake filling. Panic set in, I just went to 3 local stores (one being a health food) can’t find it. I ordered it from Amazon (great price) but it won’t be here until the end of Sept. I can’t make it that long ;-). However, i have liquid Stevia but can’t figure out how or if I can convert the 1 1/4 c of eryth. needed. Can you advice me? Thank you!!
Maya | Wholesome Yum
Hi Alica, I’m so glad you like the cheesecake! I haven’t tried this with just liquid stevia, but for the same level of sweetness you can try the sweetener conversion calculator here. The consistency might be a little different, though. Let me know if it works for you!
Pamela
Could I take a small portion of the cream cheese mixture and add unsweet cocoa and swirl it in? Seems like it would work, but could make it a different consistancy when baked.
Maya | Wholesome Yum
Hi Pamela, I haven’t tried it but in theory you could. Let me know if it works!
Jeannie A
Just found your blog, looks great! So my question is can I add cocoa to make this a chocolate cheesecake?
Maya | Wholesome Yum
Hi Jeannie, I have a chocolate cheesecake recipe coming this fall!
Rocio
Is it possible to make the crust go up the sides of the pan a little? In the recipe picture it looks like the crust goes up the sides. If so, any tips?
Maya | Wholesome Yum
Hi Rocio, Yes, you can, but you’d need more of it. Try multiplying the ingredients for the crust by 1.5. Otherwise, instructions will be the same. I did not have it go up the sides in my testing or for the pictures.
Rocio
Thank you! I am super excited. It’s baking! I was thinking of melting Lily’s dark chocolate stevia-sweetened baking chips and drizzling it on the slices when served. I will let you know how that goes. I looooooooove your recipes that I have tried so far. You rock!
Alica Compagone
Hi, I actually pressed some crust up the side on one the the ch. cakes I recently made. However, while baking the ‘side crust’ bake much quicker therefore was darker around the side of the cake. Wasn’t terrible looking and tasted just as good, but I decided I would just keep the sides crust free in the future.
Alica C
Maya | Wholesome Yum
Thanks for sharing with us, Alica!
Dean
Wrap the sides of the pan with the shiny side out. Reflects some heat back and slows the “browning”. I do that with every pie I bake.
Waiting IMPATIENTLY for the chocolate cheese cake recipe.
Nikki
This cheesecake is fab Maya and the best I’ve found and made..
Thank you x
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Nikki! Thanks for stopping by!
Andia Dinesen
This cheesecake is AMAZING. We have made it twice and served it to friends who were not on Keto. Everyone loved it. Thank you for explaining the sweetener differences – it was so helpful and I feel like I am just scratching the surface of what I can do with keto baking now. Excited to try more of your recipes – thank you!!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Andia! Thanks for stopping by!
Kathleen
Hi. I love your blog. This is not a question. I just wanted to input that instead of buying and using powdered erythritol since it is more expensive, I put granular erythritol in my Vitamix and whalaa! I have powdered erythritol.
Thank you for being a source of help with my diet. You are appreciated.
Maya | Wholesome Yum
Thank you for sharing, Kathleen! Yes, you can definitely make your own powdered erythritol!
Fariba
Hi Maya
I have a 10 inch spring for am pan. Do you think I should increase the crust or filling? And why some cheese cake recipes have sour cream combined with cream cheese? Thanks
Maya | Wholesome Yum
Hi Fariba, Yes, you’d need more of the crust for sure, probably about 25% more (multiply the amount of each ingredient in the crust by 1.25). For the filling, you could probably keep it the same to avoid messing with conversions, and the cheesecake would just be a shorter height. Some recipes use sour cream for texture or moisture, but this recipe doesn’t need it.
Fariba
Hi Maya, I have a question? If I want to use 2/3 cream cheese and 1/3 sour cream, do you think it’s a good idea?
Maya | Wholesome Yum
Hi Fariba, I haven’t tried it with that ratio, but I’m guessing you’d need more cream cheese than that if you wanted to add sour cream. I’d say try it as-is first and then see if you want to experiment.
Thess SOLIS
Hi Maya,
I just wanted to let you know that I made this Keto cheesecake twice already. It was easy to follow and so awesomely delicious. it cracked but that’s okay. I made a blueberry sauce.
Thank you so much for this wonderful Keto dessert.
Maya | Wholesome Yum
I love to hear that! Thanks for stopping by!
Rebekah
I make this crustless as I didn’t have the ingredients the first time I made it. Everyone loved it so much I always make it crustless. Lol. I also ran out of powdered swerve the last two times I made it, so my ratio is 1 cup powdered swerve and 1/4 cup granulated. It actually tastes better and has great texture. I served this to my husbands family and told them it was keto so if they didn’t like it they didn’t have to eat it. I had them all love it and go back for seconds! Been keto for 14 weeks and make this about every two weeks!
Maya | Wholesome Yum
Thank you for sharing, Rebekah! So glad you and your husband’s family liked it. Good to know that it still worked supplementing a bit of granulated sweetener when you ran out of the powdered. Congrats on your keto journey!
Becca Knowles
I make this cheesecake about once a week… we love it!
Well done!
I especially love how it smells while cooking… makes my tastebuds day water ❤️
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Becca! Please come back again soon!
Tammy
Hello- I made this and it tastes lovely with the exception of the sugar alcohol cooling/burning effect after you take a bite. I used xylitol. Is there any way around this or to counteract it? Thanks!!
Maya | Wholesome Yum