Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Cheesecake Recipe
- Keto Cheesecake Ingredients
- How To Make Keto Cheesecake
- Troubleshooting Sugar-Free Cheesecake
- Can You Make Low Carb Cheesecake In A Muffin Tin?
- Is Cheesecake Keto?
- How Many Carbs in Cheesecake?
- Storage Instructions
- Topping Ideas
- More Keto Cheesecake Recipes
- Tools To Make Sugar-Free Cheesecake
- Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake) Recipe card
- Recipe Reviews
This low carb keto cheesecake recipe is by far the most popular keto dessert on Wholesome Yum — and with good reason: it tastes just like the real thing! Whether you want a sugar-free cheesecake for a keto diet, for diabetic friends or family, or simply want to reduce sugar in your life, this recipe will fit the bill. It’s just as rich, sweet, and delicious as its sugar- and gluten-filled counterparts.
This recipe also holds a special place in my heart, because creating it was a turning point for my website. 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 my top priority.
Since I know many of you are all about quick and simple low carb recipes, that’s what I love making, too. And I’m just so thankful you are here! What better way to thank you than with a gluten-free sugar-free cheesecake recipe? 😉
This easy keto cheesecake recipe has been so popular over the years that I included it in my Easy Keto Cookbook, which is a hard cover packed with 100 easy keto recipes, all with 10 ingredients or less. The ingredients I use for sugar-free cheesecake have also evolved over the years. I now use and highly recommend Besti sweetener for the crust and filling. It tastes and bakes like sugar, with zero net carbs, but also, unlike other sweeteners, it dissolves well and doesn’t crystallize, so your filling will be silky smooth.
Why You’ll Love This Keto Cheesecake Recipe
- Buttery shortbread-like almond flour cheesecake crust
- Dreamy, smooth, creamy, and slightly dense filling
- Easy to make with quick prep
- Only 8 ingredients
- Just 5 grams net carbs per slice
- Low carb, sugar-free, and gluten-free
- Tastes just like the real thing — your friends and family will never know it’s a sugar-free cheesecake!
- Hundreds of 5-star reviews
Keto Cheesecake Ingredients
This section explains how to choose the best basic keto cheesecake ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You only need eight ingredients for this low carb cheesecake recipe — and they are all pretty simple. I used an almond flour cheesecake crust, but there are some other options below.
For The Almond Flour Cheesecake Crust:
- Almond Flour – I highly recommend using Wholesome Yum Blanched Almond Flour here (and in other keto baked goods). Different brands of almond flour vary in their consistency and moisture level, which can affect the result. That’s why I developed this almond flour after years of low carb baking — it has the finest consistency out there, which will give you that shortbread texture you want. Avoid almond meal, which will be gritty.
- Butter – Helps the crust stay together and imparts a buttery flavor. Make sure it’s unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sugar Substitute – This is probably the number one question I get. Can I make it 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 makes for a more buttery crust texture compared to other sweeteners.
- Other sweeteners will work if that’s what you have. Unlike the filling, the almond flour cheesecake crust recipe is not very 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 the 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 highly recommended. I like this vanilla extract brand, which is great quality and has zero sugar.
Low Carb Cheesecake Crust Variations
The basic low carb cheesecake crust requires just the four ingredients above, but you have a few options if you want to change the crust:
- 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 coconut flour, 1/2 cup coconut oil or butter, 4 large eggs, and 2 tablespoons Besti.
- 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.
- 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 that with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of sugar-free cheesecake 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 keto mini cheesecakes.
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – 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 sugar-free 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. 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 cheesecake 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 how to make sugar-free cheesecake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
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!
Make The Crust
- Preheat. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix dry ingredients. In a medium to large mixing bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Transfer to pan. Press the dough into the bottom of the prepared pan.
- Bake. Bake the almond flour cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. (Meanwhile, you can make the filling.)
Make The Filling
- Beat cream cheese and Besti. Using an electric hand mixer or stand mixer, at medium speed, beat the cream cheese and powdered Besti, until fluffy.
- Add eggs. Beat in the eggs, one at a time.
- Add lemon juice and vanilla. Beat in the lemon juice and vanilla at the end.
TIP: Keep the 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 (use a pastry spatula for a smoother top if you have one).
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 for about 40-55 minutes. (If you are concerned about cracking, see troubleshooting tips below!)
TIP: 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.
- Cool. Remove the cake 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.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan or slice before chilling.)
Troubleshooting Sugar-Free Cheesecake
We have hundreds of reviews and I haven’t heard too many reports of problems with this low carb cheesecake. Still, I want to make to address the most common issues I do see:
- 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.
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Under baking the cheesecake can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and chilling. 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 the cheesecake from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
Can You Make Low Carb Cheesecake In A Muffin Tin?
Yes, 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 15-20 minutes.
I also have a caramel sugar-free cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
Is Cheesecake Keto?
No, classic cheesecake is not keto friendly. But it’s easy to make this low carb cheesecake recipe that is keto!
How Many Carbs in Cheesecake?
Regular cheesecake is very high in carbs — typically 32 grams or more per slice — due to all the sugar. In contrast, this low carb cheesecake has just 6 grams total carbs, 5 grams net carbs, and 2 grams of sugar per slice.
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 or allulose can be excluded from carb count. This is because it’s poorly metabolized. This really adds up! A select few people do still count these sweeteners in total carb count, but it’s always excluded from net carbs. You can read more about this in my keto sugar substitute 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 list of low carb foods here or find them in the Wholesome Yum App on iPhone or Android.
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.
Storage Instructions
Just like (almost) any other cheesecake recipe, you can make this one ahead.
- Store: After the initial chilling time, you can keep your keto-friendly cheesecake in the fridge for 3-5 days.
- Freeze: For best results, place the chilled cheesecake into the freezer, uncovered, on a parchment lined baking sheet for several hours, until solid. (I prefer doing it this way so that you 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 sugar-free cheesecake in the fridge overnight, or on the counter for 2-4 hours. For best results, remove the foil before thawing, but it’s fine to leave the plastic on.
Topping Ideas
This classic cheesecake is delicious plain, but below are some ideas for toppings if you want them. What do you like to top your low carb cheesecake with?
- Raspberry Sauce – My favorite topping, pictured in this post! The exact recipe is included in my Easy Keto Cookbook, but the gist is simply simmer some raspberries with Powdered Besti in a saucepan, mashing as they soften, until a sauce forms.
- Melted Chocolate – Melt some of these sugar-free chocolate chips and drizzle on top.
- Sugar-Free Whipped Cream
- Sugar-Free Caramel Sauce
- Fresh berries – Check the keto fruit guide for a full list. Or, make a stunning recipe with the fruit already included, such as keto blueberry cheesecake.
More Keto Cheesecake Recipes
I use this recipe as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, below are some other variations you can make. You can also find more keto dessert recipes here.
Tools To Make Sugar-Free Cheesecake
- Hand Mixer – My go-to for keto baking recipes, including my favorite keto cookies! The variable speed is particularly useful for cheesecake, where you don’t want the speed too high, and I love that it has built-in storage for all the attachments.
- Stand Mixer – If you prefer to use a stand mixer, it’s less work than a hand mixer.
- Springform Pan – A springform pan is a must have tool to make any low carb cheesecake, because it would be very difficult to remove from a regular cake pan.
- Pastry Spatula – Convenient for smoothing the top of the cheesecake, or for icing on other cakes.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Keto Cheesecake Recipe (Low Carb Sugar-Free Cheesecake)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
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. 🙂
1,974 Comments
L Garcia
0I 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
0Hi! 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
0Hi 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
0Hey! 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
0Hi 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
0Could I use lime juice and a little lime zest instead of lemon?
Wholesome Yum M
0Hi Annette, Yes that will work fine.
sally
0OMG! This recipe was BEAUTIFUL! New to Keto so wanted to try impress my friends….and boy were they impressed!
Lovely LOVELY tasting 🙂 A*****
Jenn
0Hello,
Is it possible to omit lemon juice? I’m allergic to citrons…
Wholesome Yum M
0Hi Jenn, Yes you can omit the lemon juice.
Marni Dutter
0What is the carb count if there is no crust?
Wholesome Yum M
0Hi Marni, I’m not sure. You can enter the recipe (minus the crust) into an online recipe calculator for revised nutrition. Enjoy!
Sina
0I’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
0Hi Sina, You can make the crust with coconut flour (double the butter) or omit the crust altogether.
Tiffany
0I 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
0Hi Tiffany, I’m not sure but you can enter the recipe into an online recipe calculator to get the revised carb count.
Jenn
0I 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
0This 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
0I 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
0Hi 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
0Addition: 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
0This 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
0Its great help with my cheesecake. I love it.
Holly
0This is so good. Very creamy and the taste is just like original. I made this and will freeze half for another week:)
Tony Lozzi
0We 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
0Hi 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
0Hi!, 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
0Hi Jill, I have not tried this in an Instant Pot, sorry.
Jazmin
0Hi Maya, Do the times and temps change if I am using a 10-inch springform? Thank you.
Wholesome Yum M
0Hi 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
0Hello, 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
0Hi 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
0Hello! 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
0Hi 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
0Thank 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
0PS 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
0Brilliant. 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
0This 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
0I 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
0Had 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
0Hi 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
0My 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
0I made a coconut, macadamia nut crust and it was good with a great cheesecake
Kat
0Thank you for sharing this recipe! This is the first ever keto dessert recipe I’ve tried that tastes like the real thing.
Kelly
0I am very excited to make this for my husband’s birthday. How many grams is 32 oz cream cheese?
Wholesome Yum M
0Hi Kelly, 907 grams. You can toggle the recipe to metric if you are looking for ingredients listed by weights.
Libby Randall
0My 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
0Hi, 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
0Hi Rachel, This recipe doesn’t call for heavy cream… how can I help you with this recipe?
Beth Smith
0Everyone 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
0Can I use rectangular glass dish to bake?
Thanks
Wholesome Yum M
0Hi 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
0Best cheesecake ever!
Shannon
0I 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
0Can I use monk fruit instead?
Maya | Wholesome Yum
0Hi Natasha, Yes, you can use powdered monk fruit allulose blend. You’d need 2/3 the amount in the recipe.
Gie
0Hello! 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
0Hi 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
0This 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
0Love 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
0Hi 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
0I 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
0I’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
0Hi 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
0I’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
0Hi Marni, The Stevia ratios will depend on the brand of stevia you use. A water bath is not necessary for this recipe.
Diya
0I baked this tasty beauty today, it came out perfect, no cracks tasty and smooth, thank you for sharing, it was delicious
Brenda
0Wow! I never imagined it would be so delicious! I’ve already made it 7 or 8 times, and it’s a BIG hit!
Yoyo
0Made 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
0This was amazing!! Best cheesecake ever!
Tiffany Burnette
0Loved 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
0My 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
0This recipe sounds good, I can’t wait to try it.
Lia
0Hiya, 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
0Hi 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
0Thank 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
0Hi,
Can l use coconut flour instead of almond flour for the crust?
Wholesome Yum M
0Hi 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
0I 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
0Hi 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
0I 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
0Hi 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!