Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb 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 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 — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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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.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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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.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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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.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice (1/16 of recipe)
Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,985 Comments
Deanne
0How many cheesecake muffins would this recipe make in a tin?
Wholesome Yum L
0Hi 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
0Still cook this for an hour in cupcakes?
Wholesome Yum
0Hi Stephanie, the baking time would be significantly less. Try for about 20 minutes instead.
Chris
0I made this standard recipe in muffin tins and got 18!
Remy Desil
0Can 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
0Hi 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
0Hi! 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
0Am I the only one that detests 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’s sugar-free syrup a lot as a sweetener and am going to try half-cup Splenda and fourth cup Mrs. Butterworth and an extra egg. I Will let you know!
MaryBeth Smith
0Can you make this without the crust?
Wholesome Yum L
0Hi 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
0This 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 tap 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
0Hi 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
0I’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
0Could you tell me what type of sweetener you used please?
Kristen
0Laura I use Swerve. I typically use the confectioners instead of granulated and see no difference.
Nicole Nixon
0Awesome cheesecake! My go to desert for every occasion. Easy to make and enjoy!
Laura
0Could you tell me what type of sweetener you used please?
N. Neff
0I made this today for my husband who loves cheesecake. I’ve never made a cheesecake before so I was a little nervous. This recipe was incredibly easy to follow and absolutely delicious! We both loved it! Thank you! I can’t wait for my family (who aren’t eating low carb) to try. I don’t think they will be able to tell the difference.
Melody
0I made this recipe using your piña colada cheesecake cupcake recipe as a guide for making cupcakes. It was a hit with both low carb lovers and the rest of my family. However the link I had saved for the cupcakes keeps redirecting me here. Where can I access the cheesecake cupcake recipe?
Wholesome Yum M
0Hi Melody, Here is the Pina Colada version.
Lindsay Peacock
0I have made a very similar cheesecake quite often but also add crushed nuts, usually macadamia and almonds and shredded or desiccated to the crust. Also I make a sour cream lemon topping to the filling. which is the final bake for about 10 mins.
Lauri Thompson
0Hi,
I’m looking forward to making the cheesecake cupcakes for my daughter’s birthday this week, but each time I tap on the cupcake links, it brings me back to your cheesecake recipe. I waned to make the crust with coconut flour (since that is what I have). Again, taping on any of the links brings me back to the cheesecake recipe. Any help would be greatly appreciated.
Wholesome Yum M
0Hi Lauri, Here is the link for the coconut flour crust!
Dana
0I’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
0Hi 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.
Wholesome Yum A
0Good gracious this recipe is delicious. I made it for a work going away party. Everyone loved it!
Nichelle
0This 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
0Easy and fun to make. Delicious too
Nectaria
0This 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
0Awesome 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
0Hi Shannon, I’m not sure I understand your question. You wouldn’t need the full package of Swerve to make this recipe.
Yisrael Campbell
0Can I put cheesecake in the freezer rather than fridge to cut chilling time?
Wholesome Yum
0Hi Irene, I wouldn’t recommend that. Your cheesecake would likely crack.
Jen
0This 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
0Thank 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
0Swerve has made a believer out of me. I tried it all and everything had a nasty after taste. Swerve was perfect!!!
Nadia Zwierzchowska
0This 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
0I 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
0We 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
0Hi 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
0Hi Sabrina, Yes, it would work. The baking time would be much less.
Eli
0Hi! 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
0Hi Eli, This recipe uses plain cream cheese which is already sugar-free. 🙂
Andrea
0I 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
0Hi Andrea, You can try this no bake key lime pie.
Jim
0I 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
0Thank 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
0Hi 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
0Hi 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
0Hi 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
0Theresa, 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
0Alright, 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
0Hi, 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
0Hi 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
0This 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
0Hi 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
0Can blueberries be added to the cream cheese before baking?
Wholesome Yum
0Hi Vero, I haven’t tried but it should work! Fold them in carefully after the cream cheese mixture is well incorporated.
Kevin
0I’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
0Have 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
0Just 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
0Hello, 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
0Hi 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
0Love 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
0I followed the recipe, but the middle never set. The top cracked, but middle did not set. It is in the fridge for the night & will see what happens. So far I will not be able to take to my function tomorrow!
Maya | Wholesome Yum
0Hi 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
0Unbelievably 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.
0The 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
0Would it work to grind crystal sweetener in food processor to make powder?
Wholesome Yum
0Absolutely, Monica! Measure the same amount, and pulse it until it becomes powdery. Avoid processing for too long, since it can get sticky.
Maureen
0I’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
0I 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
0Hi 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
0Hi, 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
0Absolute BEST keto cheesecake recipe I ever had.
Melissa
0Hello, 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
0Hi 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
0Do you have the nutrition info for the crustless version?
Wholesome Yum
0Hi 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
0Has anyone made this in a 10” pie tin? Did you have the change the cook time or recipe?
Maya | Wholesome Yum
0I 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
0Made 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
0Love, 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
0Can you add lemon juice? If so, how much.
Wholesome Yum L
0Hi Lisa, the recipe as written calls for 1 tablespoon of lemon juice. Hope this helps.
Amy Higgins
0Hi can this cheesecake be frozen? Would it taste the same after it thaws when using erythritol? Thanks!
Wholesome Yum
0Yes Amy, you can freeze it and it should taste the same. Make sure it cools completely first.