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Making this keto low carb cheesecake recipe brought back powerful memories. That’s because these pina colada cheesecake cupcakes were the first easy cheesecake recipe I ever posted on the blog, and that post changed everything.
It was only ten months ago, but feels like years…
That first low carb cheesecake recipe, and the post that accompanied it, was a turning point for Wholesome Yum. Not only did it coincide with a new redesign of both the site and its photography, but it was when I defined the blog’s theme of low carb recipes with 10 ingredients or less.
I went from aimlessly choosing recipes and taking terrible pictures, to focusing on my readers and making you guys my top priority. It just goes to show that creating a vision for a project can make all the difference.
Since I know you are all about quick and simple low carb recipes, that’s what I love making, too. It makes me that much happier to know that I’m not alone in this.
I even created a guide on how to start a keto diet or low carb diet, and a full low carb keto food list – in case you’re just getting started or simply need some resources. I’m just so thankful you are here!
And what better way to thank you than with a gluten-free, sugar-free cheesecake recipe?
How To Make Sugar-Free Cheesecake That Tastes Like the Real Thing
With that in mind, I’m excited to share my keto low carb cheesecake recipe. It’s a little inspired by those pina colada cheesecake cupcakes, but transformed into a classic, New York style, gluten-free cheesecake.
For the most part, the method is very similar to a regular cheesecake, so the result tastes authentic. If we want to make our keto cheesecake taste like the real thing, we’re going to make it using the same method as the real thing! The sweetener and crust are the key differences.
The almond flour cheesecake crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once. And, it stays true to what’s important here at Wholesome Yum. It’s easy, fast, low carb, gluten-free, and has only eight ingredients.
At the same time, I implore you to try serving it to some friends that don’t care about any of those things. I’ll bet they won’t be able to tell the difference!
Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts.
Gluten-free Cheesecake Ingredients
You only need eight ingredients for this low carb cheesecake recipe. And, they are all pretty simple.
For the gluten-free cheesecake crust:
- Almond flour
- Butter
- Erythritol
- Vanilla extract
And for the sugar-free cheesecake filling:
- Cream cheese
- Powdered erythritol
- Eggs
- Lemon juice
- Vanilla extract
These are the basic keto cheesecake ingredients that everyone has been raving about. There are some options for variations, which I’ll tell you about below.
Nutrition & Carbs in Cheesecake
How many carbs in cheesecake? I’ve had a lot of questions about the nutrition information in this recipe. Regular cheesecake is pretty high in carbs due to all the sugar, but this low carb cheesecake has much less per slice:
- 325 calories
- 6 grams total carbs
- 5 grams net carbs
- 2 grams sugar
That’s much better than regular cheesecake nutrition facts.
Be aware that many online calculators get the nutrition information wrong for this keto cheesecake. There are 2 reasons for this:
- Most online calculators do not recognize that erythritol can be excluded from carb count. This is because it s poorly metabolized. This really adds up! A select few people do still count erythritol in total carb count, but it’s always excluded from net carbs. You can read more about this in my sweetener guide here.
- Rounding errors are common for cream cheese. Most nutrition labels, including products at the store, round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since this sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up adds up to a big difference! The nutrition information on the recipe card uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. If you want to see those values for all low carb foods, and see the values used to calculate my nutrition labels, you can find the full low carb & keto food list here.
So, if you are using a tracking calculator for your macros, I recommend entering this sugar-free cheesecake as a custom item and you can use the values on the recipe card.
Troubleshooting Low Carb Cheesecake
We have hundreds of reviews and I haven’t heard too many reports of issues with this low carb cheesecake. Still, I want to make to address any possible concerns.
One issue people sometimes have is the sugar-free cheesecake cracking. Most often, this is caused by sudden temperature changes. Make sure the cheesecake cools on the counter before refrigerating.
Mine doesn’t usually crack, but if you want to be on the safe side, you can bake the cheesecake in a water bath.
Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined cheesecake pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking.
Worst case, if you do have cracks, add some berry or caramel topping to hide them.
The other thing that may cause cracks is overcooking the cheesecake. Don’t do that, because aside from cracks, the texture will be crumbly and not so great.
How to tell if cheesecake is done can be a source of confusion. Remember that keto cheesecake is a custard and will not fully set when baking.
Cheesecake is done when the center is almost set, but still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
Variations for Keto Cheesecake
There are a few options for variations in this gluten-free cheesecake, if you need to swap ingredients.
I have not yet tried making different flavors of sugar-free cheesecake, but let me know if you have any requests! Otherwise, below are some options I did test already.
Keto Cheesecake without Artificial Sweeteners
Let’s start with sweeteners. This is probably the number one question I get. Can I make it with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?
There are two parts to the sweeteners in sugar-free cheesecake – the crust and the filling. Due to consistency considerations, they are different. I use only natural sweeteners for both.
The almond flour cheesecake crust recipe is pretty simple and can use almost any granulated sweetener. You can use granulated erythritol, granulated xylitol, or an erythritol blend – either monk fruit/erythritol or stevia/erythritol. Check my conversion chart for amounts to use if you choose something other than pure erythritol.
Powdered sweetener is also fine for the crust, but usually more expensive, so there’s no reason to use it int he crust unless it’s all you have. I do not recommend liquid sweeteners, or super concentrated ones like pure stevia or pure monk fruit, because this will alter the wet/dry ratio of the crust.
For the filling, you need powdered sweetener. Not granulated, not liquid, not super concentrated. Powdered! The sweetener provides some bulk in the sugar-free cheesecake, and the powdered consistency is required so that the end result is not grainy. I recommend either powdered erythritol or powdered monk fruit.
Options for the Low Carb Cheesecake Crust
The basic low carb cheesecake crust requires just four ingredients – almond flour, erythritol, butter, and vanilla extract.
You have a few options if you want to change the crust:
- Keto cheesecake crust with almond flour or other nut flour – The recipe as written uses blanched almond flour, which is my #1 choice. Almond meal can work ok, but the texture won’t be as nice. Otherwise, you can mix it up by using other nuts – macadamia nut flour or ground pecans would also be delicious!
- Coconut flour cheesecake crust – You can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. If you want to use coconut flour, make the crust in the same ratios as the recipe for cheesecake cupcakes, and then just press it into the springform pan instead of cupcakes. Otherwise you can follow the recipe below as usual.
- Low carb crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. Make sure to line the pan with parchment paper to prevent sticking.
- Sugar-free cheesecake crust without butter – I prefer the flavor and consistency of keto cheesecake crust with butter, but it’s not a must. Coconut oil or ghee would also work fine instead.
Finally, feel free to make this as sugar-free cheesecake into cupcakes, if you’d like. You can either follow my cheesecake cupcakes recipe, or follow this one but make it in a muffin tin (make sure to line it).
The cook time will be significantly reduced if making cupcakes; it should take approximately 20 minutes.
Easy Keto Cheesecake with 10-Minute Prep
By the way, the prep time for this keto cheesecake is literally only ten minutes! It’s about five minutes for the crust and five more minutes for the filling.
The rest is just hands-off baking time, and chilling in the fridge. How great is that?
Just like (almost) any other easy cheesecake recipe, you can even make this one ahead and freeze it. (Just make sure it fully cools after you bake it, before freezing.)
I love doing that. With this gluten-free cheesecake, I can have a decadent treat on hand anytime.
Now, only one important question remains. What are you going to top your low carb cheesecake with?
My favorite topping is a simple homemade raspberry sauce. I know chocolate and sugar-free caramel sauce are common favorites, too.
What about you – do you like to eat it plain, or add something to it?
Tools To Make Keto Cheesecake Recipe:
Click the links below to see the items used to make this recipe.
- Springform Pan – A springform pan is a must have tool to make this delicious keto cheesecake.
- Pastry Spatula – This set of pastry spatulas is perfect for smoothing the top of the cheesecake.
- Stand Mixer – I prefer to use a stand mixer and this one is perfect for this recipe.
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RECIPE CARD
Low Carb Cheesecake Recipe - Sugar-Free Keto Cheesecake
A gluten-free, low carb cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing - delicious!
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.*
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Recipe Notes
- To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
- There has been some confusion about carb counts. Two things to watch for:
- Erythritol is not included in carb count because it does not get metabolized. Most calculators like MFP do not know to exclude it.
- The official USDA database lists cream cheese as 1.56g of carbs per ounce. Some product labels may round this up or down, but it's actually the same for any full-fat cream cheese regardless of brand. Some calculators round this up to 2g per ounce, which can account for a big difference when extrapolating to the 32 oz needed for this low carb cheesecake recipe.
Serving size: 1 slice (1/16 of recipe)
Video Showing How To Make Low Carb Cheesecake:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Cheesecake!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT COPY/PASTE recipe instructions to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
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1,381 Comments
CYNTHIA W LAUGHLIN
I made this and it was my first time ever making a cheesecake, It came out delicious and everyone raved over it Just like the real thing and cannot tell it was sugar free. I made 2 smaller ones with this recipe as I had no spring form pans, They were PERFECT. One recipe makes 2 smaller pie plate size cheesecakes. They set well and did not crack and then cooled as per recipe and was a hit.
Roxanne
Hello,
Can I cook this in a water bath?
Wholesome Yum M
Hi Roxanne, This recipe doesn’t need a water bath, but you can bake your cheesecake in one if you like!
Roxanne
Okay. Thank you so much for your fast reply.
Kayla
I don’t have a spring form pan, do you think i could use a 9inch pie pan? Would I just cut down the amount of cheesecake?
Wholesome Yum M
Hi Kayla, Yes, you can bake this in a pie plate, but you will need significantly less filling. I would consider reducing the recipe by half for baking in a pie plate.
Missbebas
As I’m writing this, the cheesecake is cooking in the oven, will let you know how it turns out, as I’m making half the recipe but accidentally mix all 3 eggs Hopefully it’ll still be good to eat
Rebecca
Made this Sunday for our anniversary yesterday. Hubby made blueberry sauce for it, turned out perfect! Hubby said it’s the best he’s had! Great for my first time making cheesecake and will definitely make again
Renee Button
THANK YOU for an incredibly EASY and YUMMY way to indulge my sweet tooth in a keto-friendly way.
I also use this recipe for regular cheesecake cupcakes (just halve the recipe, using 2 eggs instead of 3 and the same amount of vanilla extract and lemon juice).
It make 12 cupcakes in a muffin tin.
Put 1 tablespoon crust in each paper liner, press down, bake at 325 F for 11 minutes.
Let cool 10 minutes.
Fill each paper liner to the top with cheesecake filling.
Bake 22 minutes at 325 F.
Let cool as in regular cheesecake, then put whole muffin tin in fridge 2 hours or overnight.
Voila!
Pina
I made this cheesecake as per the recipe. My whole family loved it. I am making another one soon. Thank you for this easy and delicious recipe.
Ann
Delish!! Thanks for great recipe. I powdered the erythritol in my coffee bean grinder. 1st Keto dessert ever and it’s a win! 🙂 (can I freeze it?) Thanks!
Wholesome Yum M
Hi Ann, Yes this recipe freezes well! Enjoy!
Michele Greene
I made this cheesecake exactly by the recipe for a family function. Several of my family members have had gastric sleeve so I try to find keto recipes. Unfortunately, no one liked it. They all said it was like eating a block of cream cheese. It looked so delicious and smelled great baking. I think it’s because we almost always had no bake cheesecakes.
Wholesome Yum M
Hi Michele, I am sorry this didn’t suit your tastes. No-bake cheesecakes are generally made with a certain amount of water and gelatin, so they aren’t as dense as a traditional cheesecake is.
Rebecca
This was my first keto dessert attempt and it was perfect! No one knew it was low carb and everyone loved it!
Tara
Yum, yum, yum!! This was, handsdown, the best tasting cheesecake I have ever made. Everyone LOVED it. I think my springform pan was smaller than 9″ so the filling came up a bit higher. I baked for 50mins and then let it cool for approx 1hr with the oven door ajar; however, it still developed a Y crack. Will bake for the 45mins next time. The other adjustments that I made to the recipe was to use 10-15 drops of lemon essential oil in addition to the lemon juice, and I used Lakanto Classic Monkfruit/Erythritol sweetner to the same measurements in the recipe (powdered using a Magic Bullet) and the sweetness was perfect!
Thank you, Maya, for such an incredible recipe!
Arooj
Hi,
I tried this one. Waiting overnight or even four hours is too long!! Can i just put it in freezer for an hour? Will it work?
Thanks!
Wholesome Yum M
Hi Arooj, You need the cheesecake to chill all the way through, the freezer can’t do that in an hour. Sorry! It’s worth the patience to wait for it to come to temperature.
Tina Pederson
Amazing Cheesecake. So easy to put together. Hardest part was waiting overnight for it to cool. So tasty felt like I was not doing Keto. Loved it!
Will
Cake mixture is too sweet. I used 1 cup of erythro sweetener and it was too sweet. Dough took 20 to brown.
Wholesome Yum M
Hi Will, Please check to make sure you used pure erythritol and not a monk fruit erythritol blend, which would be sweeter.
Also, are you referring to the crust layer or the filling? You mentioned 1 cup, but neither uses that amount. The crust needs 3 tablespoons of granulated sweetener and the filling needs 1 1/4 cups of powdered sweetener.
Steven
I agree. I took a cup of erythritol and turned into powder with an immersion blender. It was not good. Very sweet and didn’t taste like cheese cake. We had to toss it.
Jo Ann
I used to make regular cheesecakes, and this keto version is the best and easiest I have ever made. I am strict keto, and this is my go-to treat. I cut into portions and freeze between layers of waxed paper. Freezes and thaws beautifully. Thank you, Maya!
Michele Stephenson
I loved this recipe I made it for a family event. Everyone loved it. This is a keeper.
Wendy Eayrs
Is there a substitute for almond flour that you recommend? Some recipes seem ok to use coconut flour but not sure that this will work here. Thanks in Advance
Wholesome Yum M
Hi Wendy, You can use coconut flour in the crust. Other readers have commented on having success with that. I have also seen some use pecan meal.
Mika
Hello, I’ve only just started keto so haven’t baked anything yet but definitely want to try this cheesecake, sounds delicious. My only question is what’s the best cheese I can use so I don’t mess it up and keep the same delicious taste as a normal one? Many thanks
Wholesome Yum M
Hi Mika, Full fat cream cheese. Enjoy.
Ed-Petra Adarquah
can i use BetterBody Foods Monk Fruit Sweetener Blend in the cheesecake? I do not see it on your conversion list and its all that walmart had.
Wholesome Yum M
Hi Ed, I am not familiar with that brand, but if it’s a 1:1 ratio with sugar, then you will need less than is written in the recipe. If it’s a 1:1 ratio, you will need 3/4 cup + 1 Tbsp + 1 tsp. Also, be sure it’s a powdered sweetener, or else you will have a gritty texture to your cheesecake.
Andrea
I’ve made this several times- it’s AMAZING!!!!! Just as good if not better than the real thing! Thank you a million times over for sharing this wonderful recipe!
Rhonda P
This was easy and delicious! My cheesecake was perfect.
[email protected]
Perfect and delicious! Had a hard time finding the raspberry sauce recipe I did find it somehow (not sure how. Lol) next time I will use two cups of berries. Yummy!
Corrine
Thank you so much for this post. The cheesecake looks super yummy! Does Erythritol leave an unpleasant aftertaste? Tried baking a chocolate cake with stevia recently and the aftertaste was awful 🙁
Wholesome Yum M
Hi Corrine, Besti Erythritol does not leave an unpleasant aftertaste. It is much better suited for baking than stevia is.
Barbara Coe
What are the nutritional information if I make it without a crust?
Wholesome Yum M
Hi Barbara, I’m not sure. You can always enter the recipe into an online recipe calculator to get revised nutrition for this cheesecake without the crust.
Kate
Jump to recipe does not work, i see ingredients but no measurements if I scroll long enough.
Wholesome Yum M
Hi Kate, I tested it and it seems to be working. Please make sure you are not viewing the website in ‘Reader Mode,’ that would keep you from seeing the amounts on the recipe card.
betsy
I currently making this. I’m realizing my pan is a 6 inch pan and I’ve already got it the oven. Any tips on how long I should cook it? or is it all lost?
thanks
Wholesome Yum M
Hi Betsy, If you were able to fit all the filling into the 6″ pan then it will probably need to bake longer in the oven than written in the recipe. All is not lost! Just keep a close eye on it.
Kelli Rubin
Hello! I love your Besti Monk Fruit Allulose blend. Can that be used in this cheesecake recipe instead of the erythritol? I do not like the cooling effect of erythritol and do not notice that with the Besti blend. Thank you for your time! Love your recipes!
Wholesome Yum M
Hi Kelli, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Wendy
Excellent cheesecake, everyone love it! I used the Monkfruit with Erythritol and cut the amount in half and it was sweet enough for my family and friends. Thanks
Stacy Broyles
I made this recipe for my extended family when they over recently. I didn’t mention anything about it being sugar free. I served it with a sugar free raspberry sauce and heated up some store bought caramel sauce. My sister-in-law and niece are avid cheesecake fans and NOT Keto and historically HATE sugar free desserts. They devoured this with the raspberry sauce on it. Had 2nd helpings and took some home! My mother-in-law is diabetic and really needs to decrease her carbs. My family has been doing Keto now for about 9 months and this dessert was the best we made for surely. It was creamy and rich and tasted authentic. I highly recommend it. The only change I made to the recipe was that I added about 1/2 tsp of cinnamon to the crust and a bit of salt. Even my kids liked it and they typically say is this Keto or normal before eating dessert I serve. They would often prefer skipping desserts than eating low carb sweets. It says a lot to me that everyone in my family liked it! Thank you so much for posting the recipe. It was delicious.
Keri
Can I use powdered Swerve? Also can you freeze this once cooled? Making it for a birthday party, but it has to be in a car for almost two hours….
Wholesome Yum M
Hi Keri, Yes that brand will work fine in the recipe. You’ll want to reduce the amount to 3/4 cup + 3 Tbsp. This recipe freezes well, so I think freezing before your car trip will work well. Alternatively, you could store it in an insulated ice chest with cold packs if you didn’t want to freeze it. Enjoy!
Maria
It turned out absolutely delicious! Couldn’t even tell it’s a low carb dessert.
Emely
I have the Besti Monk fruit/allulose blend. Can I use that instead of the Erythritol?
Wholesome Yum M
Hi Emely, If you have the powdered version it will work. Reduce the amount of sweetener to 3/4 cup + 3 Tbs.
Deanne Hunt
I had to use a 9 inch Corning Ware pie plate, is that why it browned so much on the top? Was it supposed to? I used a stevia blend that is zero calorie and a one to one swap for sugar, so I used only one cup. 2 of my eggs were duck eggs which are quite big. It looks like a meringue on top. Otherwise it’s looking good!
Wholesome Yum M
Hi Deanne, I cannot speak to your cheesecake specifically because you made a few changes to the recipe, but my cheesecake did get a nice golden color on top. Enjoy!
vinylhaven
Definitely a keeper. I made it for my coworkers, they are my guinea pigs. delicious. I did use a mini springform pan and adjusted the time and volume. worked great. I added a blueberry sauce with a confectionary swerve. Yum!
Christina
I really enjoy this recipe. I use one cup of sour cream because I only had 24 ounces of cream cheese and it still came out quite voluminous and rich! I would love to try it again with erythritol as I use the powdered Stevia but I reduced the measurement to half a cup which helped with disguising the aftertaste. I also used a very bland with some sweetener in a little bit of lemon juice as a therapist that I reduce them in hand for half an hour to create a topping and it was quite delicious & consisted of raspberries, blueberries, and blackberries. Also, I used ghee to make the crust. It came out very well. I plan to make it again with some adjustments and leave another remark.
Cathy
Can I use powdered allulose for the filling? If so, how long would I bake it? It would be the same amount 1 1/4 cups, right?
Wholesome Yum M
Hi Cathy, The recipe will remain the same, including the amount of sweetener needed and bake time. Enjoy!
Rachel Vickers
Tried the cheesecake recipe a few days ago and it was so delicious. I did not make the crust, I cut the recipe in half and made 10 cupcakes instead. I topped them with a low carb lemon curd and lemon meringue cookies. Such a wonderful treat. I’ve had them every night and still have lost 2 pounds this week (and it’s only Wednesday!). Thanks for sharing. It is a keeper.
Jennifer
Just made this and it is SO yummy! I didn’t have powdered monk fruit/erythritol so I used my immersion blender to soften it up which seemed to do the trick (texture not granular but smooth). I couldn’t wait and snuck a piece after an hour being in the fridge…big mistake because now I have to keep myself away from it! It’s that good! Thanks for sharing this recipe!
Lynette Carrasco
This recipe is amazing!!!
Matt
I love this recipe and am planning to make it again. I’m going to try crustless. Do you know what the carb count change would be with no crust? TYIA!
Wholesome Yum M
Hi Matt, I’m not sure, but you can enter the recipe into an online recipe calculator to get nutrition for the recipe without the crust. Enjoy!
MELISSA SEMIEN
This recipe was DELICIOUS!! I would like to make this recipe in a 6″ in springform pan. Would you be able to provide the ingredients for this? I would appreciate it.
Wholesome Yum M
Hi Melissa, You will need to half the recipe to fit in a 6-inch springform. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it from the oven, not fully set.
Ashley
I want to bake this cake tomorrow but with ChocZero caramel syrup as the sweetener. Will it still work if I use that instead of the powdered sweetener? THANKS!!!!
Ashley
Follow up question: Would the Besti granulated allulose/monk fruit blend work in the cheesecake filling? Thanks again!
Wholesome Yum M
Hi Ashley, Allulose can dissolve in liquids, but there isn’t really any liquid for this sweetener to dissolve in. If you would like to use allulose, then I suggest using the powdered form for the best texture and consistency in your cheesecake.
Wholesome Yum M
Hi Ashley, You can drizzle this caramel sweetener on top of your finished cheesecake, or even marble the top with it, but I wouldn’t use it as the sweetener. Using a liquid sweetener in this recipe would be adding too much liquid and change the consistency of the cheesecake. Depending on how much used, it may not set up correctly. For best results, use a powdered sweetener for this recipe.
Diane Wrisley
Can this be frozen?
Wholesome Yum M
Hi Diane, Yes! It holds up really well to the freezer. You may want to slice your cheesecake before freezing.
Katherine
This is one of the best recipes I’ve used in my few weeks of Keto 🙂 the recipe is spot on with measurement! I didn’t have to decrease the amount of erythritol like I do with many other recipes 🙂
Heather
Hi, can I use Truvia sweetener in replacement of Erythritol? If yes, what ratio can I replace it with? Thank you so much in advance! I really look forward to trying out your recipe
Wholesome Yum M
Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Wholesome Yum M
Hi Heather, You will need to use a powdered (or confectioners) sweetener for this recipe to work. If your desired brand comes in a powdered form then it should work fine. Decrease the amount of your 1:1 sweetener to 3/4 cup + 3 Tablespoons.
Belinda Bartlett
Love this recipe! And this site I use your recipes all the time. Thanks so much.
Btw I make them in cupcake trays.
Joyce
After remodeling our kitchen and living room, I’ve begun unboxing all our kitchen pots, pans, gadgets, etc. from the stacks of boxes in the extra bedroom and closet. As I sorted and rearranged, I had a box ready to accept donations to the local thrift shop. I opened a box with a large serving dish and a 3-set springform pans. I have had it for several years and had never used it. Seems like I’ve always been on a diet After being on Keto for almost a year and losing 73 lbs., it almost landed in the donation box. Then I went to the computer and researched “Keto recipe springform pan” and your recipe for Keto Cheesecake popped up. Now I have a reason to keep and USE the springform pan. Thanks to you!
So I can’t rate the actual recipe, but I’ve used some other of your recipes and they were great. So I know this will be too. Thank you. Thank you!!! Joyce
L Garcia
I love this recipe so much, I’ve used it a couple of times. The only thing I really can’t seem to get used to is the almond flour crust. I’m not a fan of almond flour or coconut flour so I tried out a crushed pecan crust and it was 1000 times better.
Bailey
Hi! So I actually have a 9 inch pan, but it doesn’t seem very tall. Is this normal and would it work? I’m wondering if the filling would overflow it. Thanks!
Wholesome Yum M
Hi Bailey, Is your 9-inch pan a springform? If it’s a springform pan, it will work, but if you are using a shallow cake pan, then you will have more of the recipe than you need.
Bailey
Hey! So I have a 6 inch springform pan…I’m wondering if I should half the recipe or if that would not be enough to fill the pan? How should I adjust the serving size? Thanks so much!
Wholesome Yum M
Hi Bailey, You will need to half the recipe to fit in a 6-inch springform. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it from the oven, not fully set.
Annette Y Meitler
Could I use lime juice and a little lime zest instead of lemon?
Wholesome Yum M
Hi Annette, Yes that will work fine.
sally
OMG! This recipe was BEAUTIFUL! New to Keto so wanted to try impress my friends….and boy were they impressed!
Lovely LOVELY tasting 🙂 A*****
Jenn
Hello,
Is it possible to omit lemon juice? I’m allergic to citrons…
Wholesome Yum M
Hi Jenn, Yes you can omit the lemon juice.
Marni Dutter
What is the carb count if there is no crust?
Wholesome Yum M
Hi Marni, I’m not sure. You can enter the recipe (minus the crust) into an online recipe calculator for revised nutrition. Enjoy!
Sina
I’ve made this cheesecake a few times and every time it is a hit with everyone (including non keto people). I was wonder if there is an alternative to using almond flour in the crust. I would like to make this for someone who is gluten free and allergic to almonds and still be able to keep it keto. Thank you in advance.
Wholesome Yum M
Hi Sina, You can make the crust with coconut flour (double the butter) or omit the crust altogether.
Tiffany
I loved the filling recipe! Only made half of what was called for. Probably only needed to bake it for 25ish minutes (did 30 was just barely over).
Didn’t have enough stuff on hand to make the crust. I believe 5g net carb is including the crust. Any idea what it would be without the crust?
Thanks for the great recipe!
Wholesome Yum M
Hi Tiffany, I’m not sure but you can enter the recipe into an online recipe calculator to get the revised carb count.
Jenn
I made this recipe for my brother-in-law’s birthday and it turned out great! I did everything as written and was worried because the baking did not call for a water bath or anything. Nope, texture turned out PERFECTLY! The only change (if you could call it that because of how small it is) that I made to the recipe is I added a generous pinch of kosher salt to the almond flour crust to bring out the flavor of the vanilla and almond. Although the recipe said you could use powdered or granulated sweetener in the crust, I stuck with powdered, and the texture was very very nice. Overall, this recipe turned out VERY well! Would highly recommend to anyone who needs to make a keto dessert.
Melissa
This is a great recipe and a great cheesecake! I never made a homemade baked cheesecake before so I was nervous about making it, especially since it was to be my husband’s keto birthday cake, but it turned out beautifully – looked great and tasted great. I served it with the caramel sauce, fresh strawberries and homemade keto whipped cream. A great follow-up to the key lime pie cupcakes from your book that were my (college-age) daughter’s choice for her keto birthday cake (sooo good!!). Your book has even gotten her interested in cooking. I also love the converter and all the info on ingredients you have here. Thank you for a great site, great recipes and a great book.
Rose King
I really want to try making this, however I only have a 7.5 inch (19cm) springform. Do I need to change any times, temperatures, or measurements when making the recipe or can it all stay the same?
Wholesome Yum M
Hi Rose, For a 7-inch springform you will want to half the recipe. Change the servings from 16 to 8 to get the measurements for the recipe. You can increase the number of eggs from 1.5 to 2. The bake time may change too. Start checking it at 30 minutes for doneness. Remember you want it to be jiggly in the center when you pull it, not fully set.
Lenore M Sanchez
Addition: I press the crust on the bottom only, of a 9×13 glass pan, and bake. After I put the cream cheese filling in, I put pan into a bigger pan with water, and bake exactly 50 min. I’ve made it 3 times, and everytime is perfect.
Lenore M Sanchez
This cheesecake tastes better than sara lee or jack in the box cheesecake! Everyone likes it, and cannot tell it’s sugar free. I use sugarfree pie filling cherries. So glad I found your recipie!!!
martin meza
Its great help with my cheesecake. I love it.
Holly
This is so good. Very creamy and the taste is just like original. I made this and will freeze half for another week:)
Tony Lozzi
We love your recipe! We add almond extract to the crust. My wife likes a fat cheesecake. If I were to double the recipe Inside a 10” springform pan how long should I cook and at what temperature? Thanks!
Wholesome Yum M
Hi Tony, If you double the recipe, it will not fit into a 10-inch springform pan. If you would like to increase the filling for a 10 inch pan, change the serving size from 16 to 20 and increase the eggs from 3.75 to 4. Bake time may need an additional 10 minutes or so. Be sure to keep an eye on it so it doesn’t overbake!
Jill Lord
Hi!, sorry is this has been asked before. I read through a bunch of the comments already but didn’t see it. Have you tried to convert this recipe to the instant pot? If so, what would the timing be? Thanks!
Wholesome Yum M
Hi Jill, I have not tried this in an Instant Pot, sorry.
Jazmin
Hi Maya, Do the times and temps change if I am using a 10-inch springform? Thank you.
Wholesome Yum M
Hi Jazmin, No need to change the temperature, but your cheesecake will likely finish baking sooner than the times listed in the recipe. I would start checking it at 35 minutes for doneness. Remember, it should still be slightly jiggly in the center when you remove it from the oven.
ATL06
Hello, I’m a big fan of your recipes since I find a lot to help me with my new keto lifestyle. I tried this recipe today and found that the crust didn’t need to be cooked for 10 minutes at first. It resulted in a burnt crust after the 45 minute cooking time.
The filling tasted yummy. I also made a strawberry sauce following your instructions for the raspberry version.
Wholesome Yum M
Hi ATL06, I’m sorry your crust burnt! The parbaking method for the crust is to prevent the crust from getting soggy. Next time, use a pie shield to prevent burning the edges of the crust. If your pie takes a long time to bake, you could also take the crust out a bit sooner before it’s completely done, then fill and finish baking.
Sarah
Hello! I made this as written a few weeks ago and it was sooo delicious! My husband said he wouldn’t have even known it was keto. I would like to make it again but with a more pronounced lemon flavor. How much more lemon juice do you think I should add? Would I have to modify any other ingredients if I add another couple tablespoons of lemon juice and some lemon zest?
Wholesome Yum M
Hi Sarah, No need to modify ingredients. Either add 1-2 tbsp of lemon juice and zest of 1 lemon OR 1-2 tsp of lemon extract and zest from 1 lemon (depending on how strong you want the lemon flavor to come through). Keep in mind that the zest will add some texture to your cheesecake filling.
CC
Thank you so much for this recipe! I have been trying to collect recipes for tasty treats I can make that work with my husband’s new dietary restrictions for his blood sugar, and this turned out great! We both loved it! I was a little worried about the erythritol but it didn’t cause any upset tummies and my man was so relieved that it didn’t spike his blood sugar. Phew! I did add a sprinkling of semi-sweet chocolate chips onto the crust before I poured and baked the filling, which added a nice chocolatey richness to the cheesecake with minimal sugar/calories.
Thank you!!!
CC
PS I did cut down the amount of erythritol and in the crust I used granulated Splenda sweetener instead, just to be cautious. We also skipped the berry topping and I just added fresh blackberries to mine. So delish!
Angela
Brilliant. I made this for a dinner party and was very well received. No one could believe it was not a normal cheesecake I topped it with Berries.
Leigh
This recipe is great. I wasn’t sure we would like it so I actually cut the recipe in 1/4th of the recommended amounts and made cupcakes (based on the info from your Keto Pina Colada Cheesecake Cupcakes recipe) . My husband and I both loved them so I just bought more cream cheese and will just half the recipe this time. I’m afraid to make more because there are only 2 of us and I’m afraid even though they are great for keto we will get carried away! ;>)
I made the sauce you described with strawberries to pour over them when I served them. Yum-yum! Thanks!!!
Melissa
I made this ahead of time for my husband’s birthday and froze it for a few days before using it – didn’t affect the taste or texture at all. You can read in the notes above it is easily frozen. I took it out the morning I was to use it and put it in the fridge. You could make the whole thing and then cut it up before you freeze it. Look at the way they do it in the grocery store – each slice cut with paper in-between. I think I will be doing this myself soon!
David Scott Schmidt
Had this recipe for my birthday and it was delicious! I was wondering if it would be possible to substitute a filler such as psyllium powder or husk for some of the granulated erythritol to make it a little less sweet or if you could just add less of the sweetener.
Wholesome Yum M
Hi David, Just reduce the amount of sweetener to your liking. Psyllium husk would change the texture, which is not ideal in this recipe.
Beth Harrison
My husband, and I are both keto dieters. We tend to avoid keto desserts because of the huge difference between sugar sweetened desserts, and the keto desserts we have tried. This is one of the very few that we really enjoy. It’s delicious, and is as good as cheesecake made with sugar. The texture is creamy, and the crust is like eating a cookie. Thank you for sharing this wonderful recipe.
WynnDell Peters
I made a coconut, macadamia nut crust and it was good with a great cheesecake
Kat
Thank you for sharing this recipe! This is the first ever keto dessert recipe I’ve tried that tastes like the real thing.
Kelly
I am very excited to make this for my husband’s birthday. How many grams is 32 oz cream cheese?
Wholesome Yum M
Hi Kelly, 907 grams. You can toggle the recipe to metric if you are looking for ingredients listed by weights.
Libby Randall
My first cheesecake which I made for my Son’s birthday. It is an excellent and easy recipe to make. My older Dad, who compliments very little and is a cheesecake afficianado said it was the best cheesecake he has EVER eaten, and everyone at the party agreed. I have a feeling my family will be requesting this for lots of future special events to come.
rachel best
Hi, what did you replace with the heavy cream? The cream cheese? And if this is so, how much cream cheese was removed?
Wholesome Yum M
Hi Rachel, This recipe doesn’t call for heavy cream… how can I help you with this recipe?
Beth Smith
Everyone loved this at our Memorial Day get together (keto and non keto eaters). The caramel sauce is out of this world! My husband loved it so much, he asked for this as his Father’s Day dessert!!
Bee
Can I use rectangular glass dish to bake?
Thanks
Wholesome Yum M
Hi Bee, Yes that should work fine, but the bake time will change. Be sure to keep an eye on it and not let it overbake.
Kayla
Best cheesecake ever!
Shannon
I made this a few weeks ago for my birthday, and I have to say that this is the *BEST* cheesecake I have ever had. My mind was blown, it was so different from the usual kind I had as a kid, and I don’t ever want to go back to it. I added a little bit of lemon zest to mine, and it gave it a wonderful pop of flavor. I much prefer the almond flour crust to that of traditional graham crackers, it’s so good. I’ll be making another one for the 4th of July, except with lime this time. My Dad remarked that it was how cheesecake was supposed to taste (and he’s not always super keen on “diet” food), as it was when he was young, and he thoroughly enjoyed it as well! Every recipe I’ve made from here so far has been absolutely delicious, and I can’t wait to try out more from the book.
Natasha
Can I use monk fruit instead?
Maya | Wholesome Yum
Hi Natasha, Yes, you can use powdered monk fruit allulose blend or powdered monk fruit erythritol blend. You’d need 2/3 the amount in the recipe.
Gie
Hello! What can I substitute to Erythritol? Can I use the Swerve Granular sugar replacement? If yes, is the measurement still the same?? Thank you!!
Wholesome Yum M
Hi Gie, This will work fine in the crust, but not in the cheesecake filling. The filling needs a powdered sweetener or else it will turn out grainy. Erythritol is not as sweet as the brand you listed. You will need to adjust the amount to 2 tbsp in the crust and the filling to 3/4 cup + 2 tbsp of powdered sweetener. Best wishes!
Lyle
This recipe is very well put together. However, it does need just a small tweak to make it amazing. I made this twice to do the correction. I’ve been making cheesecakes for 15 years and love everything about them.
The custard is good but lacks the body of the traditional NY style cakes that have just a touch of flour to help thicken it. I replaced the all purpose flour with 1/4 cup coconut flour and 1/4 cup heavy cream and it did the trick.
This is if you want that cheesecake factory style cake body. Otherwise just make this cake and enjoy it.
Theresa
Love your recipes but find it very frustrating to use your site because of the quantity and layers of pop up ads. I surely want you to be paid for your good work but wanted to be honest that I don’t think I will be using your site in future. I use an iphone and was not able to watch your video at all (although was able to watch 3 long ads!). Recipe was excellent but it took me much longer than listed to make due to struggling with ads. This is minor but it would have been helpful to list number of bricks of cream cheese.
Wholesome Yum M
Hi Theresa, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Marge
I made this for a luncheon where 3/4 of the gals are on keto diet. It was the favorite of the whole potluck luncheon. I think I might have cooked the crust a little bit too long cuz I waited for it to be golden brown.Now I think it may never really get golden brown …at least mine really didn’t. Next time I won’t worry about the color the crust becomes.
It was still excellent! Probably the best cheesecake recipe I’ve ever made: keto or not!
MARIA PAULA
I’m doing this recipe but instead of using Erythritol I’m going use stevia powder, just as many bags I need. How much do I use of Stevia?
Wholesome Yum M
Hi Maria, Stevia can be difficult to convert to. Please check with the manufacturer to see how sweet the stevia is and how much you need to equal 1 cup of sugar.
Marni
I’ve seen it is a conversion of 1/3 C. Stevia = 1 C. Sugar.
Does your recipe use a ban Marie when using a springform pan? I didn’t see it in the recipe but have never seen a cheesecake recipe that didn’t require one.confused.
Wholesome Yum M
Hi Marni, The Stevia ratios will depend on the brand of stevia you use. A water bath is not necessary for this recipe.
Diya
I baked this tasty beauty today, it came out perfect, no cracks tasty and smooth, thank you for sharing, it was delicious
Brenda
Wow! I never imagined it would be so delicious! I’ve already made it 7 or 8 times, and it’s a BIG hit!
Yoyo
Made it for the first time today. Didn’t have quite enough cream cheese (only 800g) and forgot to reduce the egg so was worried the mix looked a bit runny. So I added some chia seeds in a panic to try and thicken it up, and whether it was the chia seeds or not, it still baked and set really well. The chia seeds gave it a nice texture too in my opinion. The whole family loved it so I will definitely make it again. Thank you.
Patricia
This was amazing!! Best cheesecake ever!
Tiffany Burnette
Loved this!!! Whole (non-keto) family loved it! Made into to pies pans and baked for 20 min total. Probably could have cooked a bit longer but it was so so good.
Misa Domke
My family was skeptical of this recipe since we’ve had many keto dessert duds. We served this at my daughter’s grad party and everyone REALLY loved it! Even more so with the raspberry sauce. I figured there would be a lot left over but there wasn’t! And there wasn’t any waste either. When I picked up all the cake plates there was only a crumb or two of crust!. Making it again in the morning!
Fiona Duthie
This recipe sounds good, I can’t wait to try it.
Lia
Hiya, I am really struggling to actually get to the recipe due to all the pop up ads. And it’s really slowing up my laptop. Is there a way to get rid of some of the ads and pop ups?
Thanks
Wholesome Yum M
Hi Lia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks. Otherwise, feel free to use the ‘Jump to Recipe’ button just under the blog post title, and it will take you straight to the recipe.
Lia
Thank you for your reply, I will try that. I actually found it much easier to use my phone. I managed to jot down the recipe, it looks divine and not too many ingredients. I will be making this over the weekend for my cheesecake loving daughter and of course myself! Thanks again, looking forward to trying this 🙂
Maria
Hi,
Can l use coconut flour instead of almond flour for the crust?
Wholesome Yum M
Hi Maria, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c. and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Liezel Boonzaier-Lacquaye
I halved the recipe to have 8 servings and used a 7in springform. Very nice cheesecake but I had a huge deep Y crack on my cheesecake 2 hours after it came out of the oven. I baked it for 20 min. Next time I make it, what would be the bake time for a 7 in? It was beautiful for 2 hours and then boom… crack me up.
Wholesome Yum M
Hi Liezel, It makes sense that your baking time is less if you made a smaller cheesecake – take it out when the center is just slightly jiggly. A water bath guarantees no cracking, but is a little more work so often I just skip it. Most often cracking happens with sudden temperature changes, or if the cheesecake is baked too long to begin with.
Richard Bloomfield
I just made this cheesecake and after cooking for 55 minutes the middle is still very runny. I’m gonna let it cook a little bit longer and keep my fingers crossed.
Wholesome Yum M
Hi Richard, The center should be jiggly when you remove it from the oven, however, if the center is liquid it will need to bake longer. Depending on if your oven has hot or cold spots, it may affect the overall bake time as well. I hope your cheesecake turns out beautifully!
Chelsea
I tried this last night and it was sooooo good. I used an erythritol/monk fruit blend for the sweetener. I didn’t have powdered so I tossed it in my Magic Bullet and made my own powdered version! I only used one cup instead of 1 1/4 and it was still great (I wanted to use less because I wasn’t exactly sure what the conversion would be). Topped some with a berry blend and some with a sugar free strawberry rhubarb jam. And it’s very very filling. a Great fat bomb. Thanks for this recipe!
Yu
Hi, I will like to try this recipe but I would like to make it crustless. How do I adjust the baking time? Maybe need to bake it in different temperature? Thank you!
Wholesome Yum M
Hi Yu, There’s no need to adjust the recipe for crustless. Follow the instructions as written, skipping the crust step. Bake time will be close to the same time, to be safe, I would start checking it for doneness around the 40 minute mark. Enjoy!
Judy
I am making this today, wrapping my springform pan in heavy foil and baking in a water bath. I will leave it in the oven for an hour after with the door cracked. I hope it doesn’t crack. Anybody else used this method. I don’t know is the Sweve sugars will effect it.
Maya | Wholesome Yum
Hi Judy, Yes, I’ve done it with a water bath before. It usually does not crack on me even without it as long as I take it out when it still jiggles a little, but the water bath does add an extra protective measure. Just to clarify, this recipe does not use Swerve – it uses powdered erythritol. If you like sweeter cheesecake or want it even more smooth and creamy, I’ve since found that my Besti monk fruit allulose blend makes for the creamiest sweet cheesecake filling. (I did not alter the recipe because so many people already liked it as is.)
amy
Hi please, can you tell me how much sweetener to put in cream cheese? In grams. thanks.
Wholesome Yum M
Hi Amy, Thank you for catching this! The correct amount is 156 grams. I have corrected this in the recipe.
Elizabeth
Hello! I want to make a mini version of this cheesecake, how should I scale down the recipe to make one 6” inch pan?
Wholesome Yum M
Hi Elizabeth, Change the number of servings from 16 to 8 then proceed with the recipe as written. Enjoy!
Lidia
This cheesecake is awesome! It’s less sweet than the normal but that’s what makes it better. The flavor is just as good without the excessive sweetness. Even my non-keto family loves it.
Amanda Loth
This recipe is amazing! I altered the crust slightly by using monk fruit sweetener (3 tbs) and only used about 1.5 cups almond flour and added 0.5 cup of shredded coconut. The coconut gives the crust an added flavor/punch that is delicious!
I followed the batter as instructed but don’t have a stand mixer so mixed all by hand. I was worried that this would change the texture of the cheesecake, but it turned out perfect! I also added a bit of lemon zest (0.5 tsp) to the batter for some added flavor. It was a hit!
I made my own raspberry sauce (frozen raspberries, lemon juice, monk fruit sweetener), this really made the dish!
Overall, awesome recipe that my mom loved! We are all doing low car and this recipe 100% felt like the REAL DEAL!
Nicholas R.
Made this for my mom for Mother’s Day– she’s on the keto diet and can’t have most desserts– and it blew everyone away! She said this one was the first “tastes like the real thing” recipe that actually did. We seriously couldn’t tell the difference. I left it in too long, so it was a tiny bit overdone, but that was just because it seemed too jiggly since it rose out of my pan. Still, it turned out fine! Definitely going to make this again! Thank you for the amazing recipe!
Melissa
This looks amazing but I dont have a spring form pan…can I just use a pie pan?
Wholesome Yum M
Hi Melissa, I think that would work. You may need to may less filling depending on the size of your pie plate.
Roses
I loved this recipe! I reduced the sweetener to about 1 3/4 tbsp in the crust, but I made no changes aside from that and it was wonderful. Thanks you!
Sasha
Hi. The recipe is good, I just think the amount of cheese is a lot to put in 1 cake. The next time I am making this, I will be cutting the cheesecake recipe in half as the amount of cake is substantially more in comparison to the crust for my liking. It would also be nice to see a recipe without eggs.
Wholesome Yum M
Hi Sasha, Glad you enjoyed it. Here is a recipe for Keto No Bake Chocolate Cheesecake which does not contain any eggs.
Kate
Hi! I only have a 7” springform pan and I am a novice baker. How can I adjust the recipe accordingly?
Wholesome Yum M
Hi Kate, Change the servings in the recipe card to read 8 and proceed with the recipe as written. The baking time will be reduced. Enjoy!
Cody
I loved this recipe! I reduced the sweetener to about 1 1/2 tbsp in the crust, but I made no changes aside from that and it was wonderful!! I did make cupcakes as I did not have a spring form pan. Everyone at the table loved it!
Norma Roberts
I have problems with erythritol and don’t recognize any of your other sweeteners. Here in N America we also have SugarTwin, NutraSweet, NutraSweet, and aspartame as artificial sweeteners – all have negative health effects.
How does Stevia Powder compare with the other sweeteners you mention? I have grown it and ground the leaves VERY FINE and used them for sweetening. It works very well for me and it compares 1:1 with sugar. There is a short adjustment period to get used to the natural stevia taste but that doesn’t take long and it isn’t unpleasant just a little different.
Wholesome Yum M
Hi Norma, Stevia is a great alternative to those artificial sweeteners! The difficulty with stevia is that brands are not always consistent with the concentration of stevia, so some brands will be 400x as sweet as sugar, while others are cut down to a baking formula which is 1:1 with sugar.
JJ James
This is an AMAZING cheesecake!!! This recipe will be the one I use long after I am off keto, it’s that good!
I did make a couple of adjustments; I used 4 eggs, left out the lemon juice, and added 1/4 cup sour cream with the vanilla. Another hint I used; when the cheesecake is done, turn the oven off, leave door partially open and leave the cheesecake in for 30 minutes. That helps it cool more slowly and lessens the chance of a cracked cheesecake.
RAVE reviews from my man and our neighbors, none of whom are on keto! Thank you so much for making me a wonderful cook!
TW
Hi! Followed directions exactly and cheesecake part was delicious but my crust over-browned and tasted scorched. Any suggestions for next time?
Wholesome Yum M
Hi TW, Where in the oven did you bake your cheesecake? The best location is in the center over the oven (middle rack). Baking too close to the heat element can cause the almond flour to burn.
Nellie Savage
Fantastic recipe! The best keto cheesecake I’ve made so far! Only needed half the sweetener, and doubled the lemon juice. Brilliant! Thank you so much.
Camila
Thank you, it really was delicious! I couldn’t dose properly the artificial sweetener because I didn’t have Erythritol, so I used Cyclamate 0 kcal (It’s not banished in my country). I made a 5-6 slice Cheesecake:
For the biscuit I used 5 tablets/capsules ( 1 tablets equals 4g sugar and I mashed it to have powder). And for the filling I used 13 tablets/capsule. And that was a big mistake! I should have only used 9-10 capsules. But I tried to correct it, by using a bit more of lemon juice.
In the end it was just a bit too sweet (like 15% more sweet lol), so I drank it with coffee and it was perfect! I’m definitely going to make this again.
Barbara Manko
Amazing..first time used sweetener and it did taste great thank you. Could post pictures but can’t see option
David
I’m not sure how the US > metric conversion is done, but it appears to be wrong. It calls for 2 cups, or 224 g of flour, but when weighed, 2 cups is ~ 120 g, and 224 was over 4 cups. I used 224, and had to about double the butter, but it “worked”, crust wasn’t exactly thin but was still good.
Wholesome Yum M
Hi David, Thank you for pointing this out. I have corrected the metric version of the recipe.
Michael
It looks so delicious. I will definitely try to do it tomorrow.
Thank you for this recipe!
Susan
Sorry If I missed this info, but how many net carbs does the raspberry sauce add? Thanks!
Wholesome Yum M
Hi Susan, The serving size for the raspberry sauce is 1 Tablespoon. It adds .5 net carbs to each serving.
Kim S
This recipe is amazing! There is no way anyone would know it’s low carb. Most low carb desserts are obvious by their texture. This cheesecake is indistinguishable from a traditional recipe with sugar. I will make this again and again.
Amanda
Hi. I have enough powdered sugar to use in the crust but have monk fruit blend granulated as well. Do you recommend taste wise using the powdered sugar in both the crust and cheesecake filling? Also did you use a water bath? Thank you.
Wholesome Yum M
Hi Amanda, What works best is to use granulated in the crust and powdered sweetener in the cheesecake filling. You do not need to use a water bath unless you are at high altitude.
Amanda
Hi. How many tablespoons of butter did you use to get 1/3 cup and does it matter if you use salted or unsalted? Thanks.
Wholesome Yum M
Hi Amanda, There are 5.333 tablespoons (or 5 tablespoons + 1 teaspoon) of butter in 1/3 cup. Generally, when baking it’s best to use unsalted butter, but whatever you have on hand should work fine for this application.
Sherrie
This recipe is great. I have made this cheesecake multiple times. It had never failed. I tweaked it and use a finely ground nut crust. There is never a piece left. The non gf/sf guests enjoy it as much as those with special diet requirements.
Jay
My first keto cheesecake and it was perfect when I got it out of the oven. But while it was cooling it cracked in the middle…broke my heart It doesn’t matter though. It was my first cake and I remembered how perfect it was for at least 10 mins. Have not tasted yet still happy and smiling just looking at it. Thank you for sharing your experiences and recipes. Be safe and be well.
Wholesome Yum M
Hi Jay, Don’t let that crack bother you. It’s very common for cheesecakes to crack, and it definitely won’t affect how delicious it’s going to be! Enjoy!
Johana
Would this be okay to freeze? Hubs is doing keto and wants some sort of dessert so I was hoping to freeze individual servings for him.
Wholesome Yum M
Hi Johana, Cheesecake is very sensitive to freezer burn, so it needs to be wrapped well. I suggest par freezing your slices and then wrap them tightly in plastic wrap then aluminum foil. They should keep for up to 2 months in the freezer.
Julia
Hi there, can I add berries etc. in the cheesecake filling and then cook?
Wholesome Yum M
Hi Julia, Yes, that sounds like a fun addition!
Tina
Why does this recipe use lemon juice? Will it taste like lemon?
Wholesome Yum M
Hi Tina, It will not taste like lemon. The lemon juice gives the recipe a slightly more neutral flavor profile, cutting some of the harsh cream cheese flavors. If you wanted a lemon cheesecake, you would either need to add a lot more lemon juice or use a lemon extract to give it that flavor profile.
Jen
Cheesecake is my ultimate favorite dessert and I absolutely LOVED this recipe! Plus! It’s even teenager approved! Any chance you’ve got a pumpkin chocolate chip cheesecake recipe?
Wholesome Yum M
Hi Jen, I don’t have that exact flavor combination worked out yet, but I do have a Keto Pumpkin Cheesecake here and a (No Bake!) Keto Chocolate Cheesecake here! Enjoy!
Lisa R
Great recipe! My husband and kids did not even know it was sugar free. I served it with sliced strawberries and sugar free whipped cream.
I do not have have a springform pan. I used 2 regular round cake pans and lined them with Reynolds non stick foil. Put half of crust and filling in each. It baked in half the time. The beauty of the non stick foil is you can pull the whole cake out of the pan easily. No need for a springform pan.
Annabel
Great!
Patrick
I made this yesterday and it is awesome. I froze half and am eating the other half all by myself!!! Thanks for a great recipe.
Tom
Most beautiful cheesecake I have ever made! When I put blueberry sauce on it, it did crack a bit, I guess it wasn’t as cool as I thought. But I wasn’t taking it anywhere, so no prob, it was totally delicious!! This is also a very easy recipe. I will be using this one as my go-to for cheescake.
Tom
This is the most beautiful cheesecake I’ve ever made. When I poured blueberry sauce on top, it did crack, so it must not have been as cool as I thought. But I wasn’t taking it anywhere, so it didn’t matter, and the taste is terrific! It’s a really large cheesecake, so I can see why it’s 16 servings. This is my new go-to for cheesecakes!
Gay Smith
Love love love this receipe !! Had some fun with last one.. I took about a cup of mixture out and added sugar free rasp jello.. not much. Just enough for a little flavor and color.. and a couple drops of rasp flavoring.. then swirled it in.. made for nice picture and a little fun..
Lisa
I haven’t made this yet but I’m planning on it. I’d like to make a peanut butter cheesecake for my husband as those are his two favorite flavors. How can I add peanut butter to this recipe? Or do you have a peanut butter cheesecake recipe? Can’t wait to make this! I’ve never made a cheesecake before so this should be interesting.
Wholesome Yum M
Hi Lisa, You can add a couple tablespoons of peanut butter to the cheesecake filling without needing to alter the rest of the recipe. Anything more than 2 tablespoons and you may need to add a liquid to keep the correct consistency of the cheesecake. Best of luck!
Tina
Wow!!! Love this recipe – comes out perfect every time! Once it’s cooled. I cut it into pieces and wrap in plastic wrap then bag it in freezer bags and freeze. The last cheesecake I made lasted 2 months. I topped it with sugar free Carmel sauce, Lilly’s sugar free chocolate chips and pecans. Amazing!!!!
Laura
So good!! I think you could probably pass this off as the real thing!!!
Michelle
Delicious but I reduced sweetener by 1/4 cup in cheesecake & crust. Used monk fruit, delicious
Lee
Way too sweet on the crust. What a waste of almond flour. Yes, I read the recipe correctly.
Wholesome Yum M
Hi Lee, I’m sorry this didn’t turn out as you had hoped. It’s common for traditional graham cracker cheesecake crusts to call for sugar in them. That lightly sweet element compliments the filling. Perhaps next time you’d rather leave the sweetner out completely?
Ellen Whittle
is there a method for calculating the amount of sugars and carbs in the crust
and filling separately?
Wholesome Yum M
Hi Ellen, You can search for an online recipe calculator. That’s probably the most accurate way to get carb counts for the ingredients you are using.
Stephanie Adams
If I wanted to use your allulose sweetener instead of erythritol, would it be 1:1 sub?
Wholesome Yum M
Hi Stephanie, Yes, allulose and erythritol are a 1:1 substitution.
Mandy
I wonder could I substitute powdered allulose for the erythritol in this recipe? I’ve read it’s similar sweetness.
Maya | Wholesome Yum
Hi Mandy, Yes, absolutely! I’ve done that before and it’s delicious, possibly even more creamy. You can get powdered allulose here, or if you like it sweeter, try powdered monk fruit allulose blend.
Uzi
Hi,
Can we add sour cream to the mixture?
Wholesome Yum M
Hi Uzi, Yes, I think that would work fine. I think 1/4 cup of sour cream would suit this recipe fine.
Velvet Siprian
Great recipe. I used Swerve sweetener and doubled the lemon juice. Soo good.
jordan
Way too sweet. I’ll definitely cut back by half.
Christy
When I put the cheesecake in the fridge does it need to be covered?
Wholesome Yum M
Hi Christy, Yes, it needs plastic wrap over the top to keep it protected from the other foods in your fridge.
Joanna
I haven’t made this yet but have utilized this site for other recipes.
I have an almond allergy and will use coconut flour instead. Any suggestions I should keep in mind with the substitution?
Wholesome Yum M
Hi Joanna, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c, and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once, but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Joanna
Thanks for the tip
Miriam
This recipe is easy and delicious! Yum! Thanks for sharing!
Bharat
Can we use coconut cream/coconut butter instead of cream cheese?
Wholesome Yum M
Hi Bharat, That swap will not work in this recipe. I suggest looking for a dairy-free version of cream cheese instead.
Adrianne Marskell
This is truly the best cheesecake recipe. Not the best no added sugar recipe – just the best recipe. Thank you so much!
Camelia Negrau
Heya, I’m trying the recipe tonight, but how many grams is 32 oz? It’s saying 907 if I convert it, but then if I do it to cups, it’s saying 4=544g. So how many grams total for this, please?
Wholesome Yum M
Hi Camelia, It’s 907 grams or 4 8oz packages of cream cheese.
Amanda Webb
I’m in love thank you!!! *swoons* ♥️
Absolutely the best!
Kelly Cohen
Would I change the cooking time for smaller pans
Maya | Wholesome Yum
Hi Kelly, Yes, the cook time would be reduced with smaller pans. How much really depends on the pan.
Morgs
I followed the recipe exactly and the first time it turned out amazing! Like we couldn’t stop eating it! Then I just made it again and for some reason it turned out kind of grainy. Why do you think it would turn out grainy and gritty? because I would love to keep this on my regular menu!
Wholesome Yum M
Hi Morgs, Did you let the cream cheese come to room temperature? The texture and consistency is best when you allow the cream cheese to soften before whipping up into the cheesecake filling.
Teresa
As per a similar recipe on another site…
Cook and cool:
1. Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
2. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
3. Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
4. Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
5. After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
6. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and Serve
Joan
Hi, I made this cheesecake the other day and it is SOOOOO yummy! I made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your recipe and instructions were so simple and easy to follow it was a breeze!
Joan
Hi! I made this the other day and this cheesecake is SOOOOOO yummy! I only made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet and then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your directions were so simple and easy to follow it was a breeze!
Judy
Can this be made into a chocolate cheesecake?
Thank you very much!
Btw, you double chocolate protein muffins Are OUTSTANDING!!!
Wholesome Yum M
Hi Judy, You may be interested in my Chocolate Cheesecake recipe!
Teresa
Can this recipe made in an instant pot?
Wholesome Yum M
Hi Teresa, I have seen Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Gary
Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
Wholesome Yum M
Hi Gary, I have seen Pressure cooker or Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Jeff Crozier
No issues just a couple of changes. Hope you are not offended. Ha ha
I added an egg for some more stability.
I reduced the sweetener to 3/4 as I like it less sweet
Biggest change was I dropped the temp to 325. Covered the bottom of the springform in foil and placed in a hot water bath.
This cooks the cheesecake more evenly and has no cracks.
Love love love the recipe!
Ann
Why don’t you have the raspberry sauce recipe on here. The picture makes it look so good… but it’s not even on your site.
Wholesome Yum M
Hi Ann, The recipe for the raspberry sauce is so simple, it doesn’t need it’s own post! The instructions are the first bullet point listed in the recipe card notes.
Claudine
Hi quick question: I’ve made this twice and both times the crust separates from the cheesecake. I followed the instructions on cooling overnight. Not sure what I’m doing wrong?
Wholesome Yum M
Hi Claudine, It sounds like maybe your filling is a little dry. Try adding 1-2 Tbsps of heavy cream to the filling mixture and see if it helps with the separation issue.
Jessica
Hi Maya!
Is it possible to sub out 1/2 of the cream cheese with full fat greek yogurt?
Jessica
Wholesome Yum M
Hi Jessica, I think that should work. If you were nervous about the cheesecake setting, you could add 1 Tbsp of gelatin to the filling as insurance.
Polya
Hi, Maya. Would it be OK to do this with homemade Ricotta? Thanks
Wholesome Yum M
Hi Polya, I’m sorry, I don’t think this would work.
Ag
This recipe is wonderful. Perfect consistency when baked properly. I added 1/2c sour cream near the end and this makes the cheesecake even more gentle and creamy. Simply unbelievable! Thanks so much.
Cindy
Hi, If I wanted to bake this in a water bath can you tell me how long to bake time would be? Thank you so much.
Wholesome Yum M
Hi Cindy, A water bath is a great way to ensure even baking, especially for those baking at a higher altitude. Please remember to cover the bottom of the springform pan with tin foil to prevent water seeping into the seams of the springform pan. Put the springform in a larger pan with high sides for the water. Fill the larger pan (be careful not to splash into your cheesecake batter!) about halfway up the springform pan with hot water. Bake time will increase by about half (roughly 65 – 80 minutes), but be sure to keep an eye on it and ready to pull it when it is set around the edges and slightly jiggly in the center. Please let us know how your cheesecake turned out and what time you ended up pulling it from the oven. Enjoy!
Judith Adams
What size springform pan?
Wholesome Yum M
Hi Judith, Use a 9″ springform pan.
Stella
I’m not an extremely skilled baker, but this cheesecake was easy and came out great. The flavour is wonderful – even the crust is perfect. My keto-dieting husband is obsessed – he says “this is so good” after almost every bite!
Nicole
I’m not a huge cheesecake fan, but I need to provide a dessert for a small (4 people) dinner party. Since I just started Keto I don’t want to sabotage myself just out of the gate by making a “regular” dessert. Your recipe for cheesecake was recommended by many and I would love to try it but is there any way to scale it down to say 1/2 the size (serving 8 instead of 16)?
Wholesome Yum M
Hi Nicole, You can absolutely half this recipe! It will make a much smaller cheesecake in a regular spring form pan, so start checking for doneness about 20- 30 minutes in.
Cassondra
I was wondering the amount of carbs in how much of the cheese cake
Wholesome Yum M
Hi Cassondra, The whole cheesecake is 16 servings. Each serving is 6 net carbs.
Annie
I’m so excited to make this for my mom’s 62nd birthday this weekend!
If I don’t make a crust, how does this impact the net carbs?
Thank you!
Wholesome Yum M
Hi Annie, The net carbs will be lower if you are skipping the crust, but I am not sure by how much. There are a few recipe nutrition calculators online that could help you recalculate the macros.
Mary
I’ve made your plain cheesecake several times and it’s delicious!!! I was wondering if I could use 1 cup almond flour and 1 cup ground pecans in the crust??? Would this give the crust some “crunch?” Just curious. Thanks.
Wholesome Yum M
Hi Mary, You can absolutely use those nuts as a crust! It will change the macros, but will give a different flavor and texture to the crust. Best of luck!
Denise
Made for a party, everyone loved. 4 pieces left and the crust got kind of chewy by the last one.
Second time I divided into thirds and made mini cheesecakes: blueberry lemon, cranberry orange and turtle (which needed more chocolate). Great portion control and easy to transport.
Heloisa
Easy and delicious!!! We love it!
Meredith
Made this today and let me tell you, it did not disappoint! It was delicious! I will absolutely make this again!
Thank you for this recipe!!!
Naomi
I made this for Christmas dinner. Not real pleased with how it turned out. But that may be more my fault than the recipe. I didn’t have the blanched almond flour, no almond flour at all. So I made about 1 1/4 c almond flour and used 3/4 c baking blend. I followed everything else as per recipe. My pan was a 9 1/2″ springform , so cake wasn’t as thick as would have liked. It said to bake 45-55 minutes, I checked it at 45 and the top was beginning to brown. Tasted after cooling over night, not a lot of flavored and very dry. I was hoping to encourage family to try going sugar free lol but don’t think this will even be eaten. I will try it again, maybe leave out or cut down the lemon juice and make 1 1/2 batches, and check often after baking 30 minutes.
Maya | Wholesome Yum
Hi Naomi, Sorry to hear it didn’t work – it’s because of the changes you made. Not sure which baking blend you are referring to but it may not have the same moisture absorbency as just almond flour, which could cause the crust to be dry. More importantly, a larger pan makes a shorter cheesecake like you found, which tends to cook faster and it sounds like you over-baked it if it was already starting to brown. This would make it dry. Hope you’ll try again! You can use the same pan you have but I’d recommend checking on it earlier.
Nathan
Hey. I liked the recipe but I messed something up. I think I followed the instructions correctly but when i took the cheesecake out it was fluffy and slightly burnt. Any help?
Maya | Wholesome Yum
Hi Nathan, I’m not sure what you mean by “fluffy” but if it was burnt then you baked it for too long. Check on it earlier next time – it’s done when the edges are barely starting to set but the center is still jiggly.
Sarah
AMAZING! Made this 3 times over the holiday’s! It’s a hit with my non-keto family! They can’t believe there is NO sugar 🙂 HAPPY DANCE!
Bekah
I made this last Thanksgiving for myself and made a regular for my guests. They loved this one better than the regular cheesecake I have made for years. Tonight, I making it again for Chanukah! I love this recipe. Thank you!
Juli
Hello Maya, I am planning on trying this recipe out for Christmas, but would like to make it in individual cupcake liners. Have you tried this before? If so, can you please let me know what I need to adjust timing wise, and if I should spray the liners? Thank you so much!
Maya | Wholesome Yum
Hi Juli, Yes, you can make it in cupcake liners, and no need to spray them. I don’t have an exact time but would recommend that you start checking on them around 15-20 minutes and go from there.
Katie S
Hi, sorry if this has already been answered but I couldn’t find it addressed anywhere. Do you need to adjust baking times for higher altitudes?
Wholesome Yum M
Hi Katie, Due to the high altitude, your cheesecake will probably finish baking earlier. Start checking for doneness around the 40 minute mark and monitor it closely from there.
Karina
Can I use powder swerve for the filling?
Maya | Wholesome Yum
Hi Karina, Yes, you can.
Karina
Will make this for Christmas dinner. How ever I’m wondering if granulated swerve can be used for this recipe?
The Erythritol I used gave me an awful migraine .
I’ve baked with swerve and it’s been good .
Wholesome Yum M
Hi Karina, Using granulated sweetener will leave a gritty texture in your cheesecake. Powdered really is best in this recipe, as it produces a smoother result.
Karen
Hi Karina! I just made this cheesecake and it turned out sooooooo good! I didn’t have any powdered sugar substitute, so I looked up the weight of the powdered erythritol and just put the equivalent weight of granulated in the food processor and ground it up! No grittiness at all! It won’t fluff up like powdered sugar does, but it grinds it down enough to help it dissolve while the cake is baking. Hope this helps! I think mine ran for about 2 minutes tops.
Ronda
Love, love, love this cheesecake! The best ever! Made it last night!
Wendy Hawkins
My husband and I are cheesecake experts. We eat around cheesecake for our recreational meals. In other words, we are only eating dinner, to have cheesecake for dessert. At least that’s what I am doing. If a restaurant or speciality store has cheesecake, we eyeball it and decide if we will try it. It means that much to us. Especially me. But my husband too. We have had it everywhere. We know good cheesecake. I happen to make AMAZING cheesecake. But we are living a healthier lifestyle these days. We are fueling ourselves not trying to kill ourselves. That takes research. I am on several sites always on the look out for delicious KETO/PALEO (we are hybrids) recipes, so of course cheesecake is going to be number one on my list. I found it here!!!! I decided to make it the day after Thanksgiving. (If we don’t host Thanksgiving, we do it again on the Friday after just for our ittle nuclear family.) Anyway, I made it Friday for just my husband and me to try Saturday. It was just us on Saturday (from 37 people to 2) and I swear we were Rachel and Chandler. (Friends ref) Couldn’t get enough. This was perfect. Delicious. Scrumptious. It was gone Sunday. Gone. When I make it again, we will not do what we did and devour an entire cheesecake virtually overnight, but I think we were so excited that we were eating the most delicious cheesecake I made right here in our own kitchen, AND IT IS LOW CARB – we were out of control! THANK YOU!!
Jessica
Is there any way of making it with just 24 oz of cream cheese?
Wholesome Yum M
Hi Jessica, You won’t achieve the exact same texture and consistency if you cut out some of the cream cheese, but the recipe will still work. If using less cream cheese, I suggest cutting down the amount of sweetener as well. Best of luck!
Jim Alderfer
As I mentioned in a previous post this recipe is fantastic! Since that post on August 10th I have cut back the Monk Fruit with Erythritol powdered sweetener to 3/4 cup in the filling and started adding 1/2 teaspoon cinnamon to the crust making a great recipe even better. I use the Lakanto Monk Fruit sweetner, both powdered and granular and it has almost no aftertaste.
Jade
I’ve been nervous to make this, l always get nervous making cheesecake even though I don’t know why… I get in my own head about what could go wrong. Then trying to get my husband his favorite dessert but low carb and sugar free made me extra nervous. But, with a AWESOME recipe like this one it was SO easy and turned out perfect! I didn’t have powdered erythritol so I put my granulated in the Cuisinart for a bit to get it more fine. I could’ve blended it longer, but I got impatient and it worked great! I made the crust a bit too thick in the corners so a bit hard to get through but still gummy and totally just my fault. It was super creamy and delicious! My husband loved it especially with the sugar free cherry topping! Thank you SO much for helping me give my husband back his favorite dessert!
Beverly Payne
I love this recipe. I had only a 7 inch spring form pan so I halved the recipe and it was perfect.
Karen Davis
This cheesecake came out so good. I used monkfruit powdered sweetener in the filling and reduced the amount by about a tablespoon. I served it to my husband & he couldn’t tell a difference between regular cheesecake and this one. Great recipe!
Rachel Sheehan
This and your no bake chocolate cheesecake is amazing. Made this today for the second time and unfortunately I over cooked it but it’s fine I just picked off the filmy brown bits at the top and with some fruit sauce it’s a perfect dessert!
Adrienne
My family went Gaga over the cheesecake
Dee
Happy Thanksgiving to me! I’ve made this KETO cheesecake many times and it is always perfect. My parents love it too and they are in no way following a KETO lifestyle.
I add a little cinnamon in the crust and a pinch of salt in the filling and it doesn’t even need a fruit topping.
Thank you for this recipe
Remya
This was my first cheesecake ever made. Loved the recipe. It was yumm and so easy.
Cant believe we ended up eating the whole 9″ cake in no time 🙂
Yamir Oliveras Ortiz
Thanks for sharing!! I was making a pumpkin cheesecake last night and I came upon your recipe and used the almond flour crust that you shared!! Still haven’t tried it but im dying to on Thursday!! Thanks again!
Katie
Hi, can I use finely sifted almond Flour or does it have to be blanched? I’m going to make this next week
Wholesome Yum M
Hi Katie, You can use whatever almond flour you have on hand for this crust. The skins may make the crust a little more bitter than the blanched version of almond flour, but the recipe will still work.
Susan
The link to the Cheesecake Cupcakes Recipe does not work and I cannot find it online or on your site, where is it? I wanted to try the coconut flour crust.
Wholesome Yum M
Hi Susan, Is this Pina Colada Cheesecake Cupcake what you are looking for?
Donna Tillmakn
OMG! This was soooo good! I added 1/2 cup of sour cream as well. My teenager preferred this over Cheesecake Factory plain cheesecake!
Veronica Perez
Does adding the sour cream require you to increase the baking time?
Veronica
Did you have to increase the time for baking since you added the sour cream?
Pratiti Pathak
I love this recipe!!! I’ve made this at least a dozen times so far and everyone loves it and wants the recipe. The only difference is I use Stevia instead of Erythritol and I use Coconut oil instead of butter, unless I know my guests don’t like coconut. I’ve been on the Keto Diet and it is just the perfect dessert. Always a big hit at all my parties!
Kim Lewis
OMG This cheesecake is amazing. I made a sugar free chocolate drizzle instead of the raspberry but that was the only change I made. The consistency, the taste and the texture was spot on. This is definitely a keeper
Joy
I Loved it! I even bought a store bought cheesecake and had my kids taste test both and tell me which one they thought was the keto Cheesecake Vs. the regular. All 4 of them were wrong. And they said the keto cheesecake tasted way better! Thanks for the recipe! I was looking for the raspberry topping recipe but couldn’t find it. Can u point me in the right direction?
Wholesome Yum M
Hi Joy, There’s no better compliment than to mistake a keto food for the “real thing!” The raspberry sauce is located in the recipe notes.
Tara
I know you said the calculators are unreliable due to rounding and miscounting Erythritol, can you help me with the nutrition facts on cheesecake without the crust? New to keto cooking, but have tried your cheesecake before and it’s amazing!! Thank you!!!
Wholesome Yum M
Hi Tara, I’m thrilled that you loved the cheesecake! If you would like to re-calculate the cheesecake recipe without the crust, you can enter the recipe into a recipe calculator without the sweetener or the crust. Then add in the net carbs of the sweetener to the recipe. I hope this helps.
Angela
I plan to make this this weekend. Do you think some swirl of a fruit jam in the batter before baking would screw anything up?
Wholesome Yum M
Hi Angela, Fruit jam would change the macros, but will work fine in the recipe.
Kathy
I don’t see a pan size on this recipe. Can you help? Anxious to try it. Thanks
Wholesome Yum A
Hi Kathy, I used a 9 in (23 cm) springform pan.
Everard hunder
Shhh. Don’t tell anyone about how EASY this keto recipe is. I’ve made it three times and every time it has been perfect! So easy. I’ve tried far more complex cheesecake recipes. Never again.
Grace
Thank you for this recipe! What would be the least amount of sweetener I could use and still get the same consistency? I’m looking to make a keto cheesecake but does not need to be sweet. Thank you!!!
Wholesome Yum M
Hi Grace, I have not tested this, so I cannot guarantee the results. The least amount of sweetener I think you could add before changing the texture is 2/3 cup.
Miguel
Has anyone tried this recipe with small (4”) springform pans? I know I could just go buy a 9” one but I’d prefer to make these small for easier freeze storage since I have round freezer containers that are perfect for 4” cheesecakes. I just wonder how many 4” springform pans I’d need for this recipe and how much difference in baking time they’d require. If anyone has any experience trying this, your input would be greatly appreciated!
Melba Moon
Awesome recipe! Made it this evening and it was a big hit. Thanks for the recipe. The crust was yummy and hubby gave his seal of approval. Will make this again.
Fatimah
Hi!
Have you tried substituting the Erythritol for coconut sugar?
Maya | Wholesome Yum
Hi Fatimah, I have not as that wouldn’t be low carb. You could try it, but your cheesecake would probably be yellow/orange.
Gosia
Can I add stevia?
Wholesome Yum A
That should still work here, Gosia.
Rebecca Winterowd
I make this about once a month, after we break our keto diet for a day. I only use half of the crust recipe and only use Swerve. We pig out on this and a big t-bone to kick start us back into the diet. It’s funny how a big steak and this cheesecake keep us losing weight….and I’ve served it to sugar eaters and they never knew the difference!
Alice J Zugonics
My cheesecake was way too brown and even the almond flour when baked for 10 minutes was too brown Left a skin on top too. What did I do wrong. Thanks so much
Wholesome Yum M
Hi Alice, It sounds like your cheesecake was too close to the heating element in your oven. I would move the rack to a lower position when you try this again. Your cheesecake should gain a light golden hue, but should not turn brown or form a skin on top.
Marco Cubeddu
Hi can you use Mascarpone for the cream cheese
Wholesome Yum M
Hi Marco, Yes, that will work fine.
Trish
Can I substitute the Almond flour with Coconut flour?
Wholesome Yum A
Hi Trish, I wouldn’t recommend that because your crust would be too dry.
Sarah