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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
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
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. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- 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
I have step-by-step photos here 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. The texture is best within 1 month, but up to 3 months is okay.
- 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.
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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:
-
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:
-
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.
-
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.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
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:
2,228 Comments
Wilhelmina
0This cheesecake is a lifesaver when I have a sweet craving that I just can’t shake. It’s so rich and creamy and always hits the spot. Delicious!
Taylor
0This cheesecake was SO easy and even more delicious! The texture was so smooth and creamy, with the perfect tangy and sweet flavor. I also loved the almond flour crust! Will definitely be making again.
Scarlet
0I love the almond powder in the crust. Such great flavor and texture. I love this low carb cheesecake.
Smokey
0Excellent. One change, I did not have powdered sweetener. Served with raspberry sauce for valentine dinner. Big hit!
Yanid velez
0I love your recipe. Thank you. I live in Puerto Rico.
Deb
0My cheese cake came out of the oven beautiful but it cracked. Any advice?
Wholesome Yum D
0Hi Deb, Please see my tips in the post above to prevent cracking.
Debbie
0Would this cheese cake recipe be good for diabetics?
Wholesome Yum D
0Hi Debbie, If you are using Besti Sweetener, it has zero glycemic index.
Mhay
0I want to use coconut sugar I wonder if I need the same amount for filling or need less? If so how much do I need to measure? Also I don’t have 9inch springform pan, will this work with 9inch round pan instead of springform?
Thanks ☺️
Wholesome Yum D
0Hi Mhay, I don’t use coconut sugar because it is not low carb, so I don’t have exact measurements. Springform pans are needed for the cheesecake to get them out of the pan easily.
Steve Cancare
0Delicious 10 out of 10, even passed with my daughter and 20yr old granddaughter who are not doing Keto.
Raven
0I’m a bit confused by this recipe. Where do the 2 grams of sugar per serving come from? Is this from the sugar substitute Erythritol? And if so how would it affect someone who can’t have normal sugar? (who I would like to make this for as a surprise)
Wholesome Yum D
0Hi Raven, There is no added sugar in this recipe but there are natural sugars in certain ingredients like almond flour.
Cassidy
0Hi I am making this but no crust what would the carb count be?
Wholesome Yum D
0Hi Cassidy, You can enter just the filling ingredients into my micro calculator: https://www.wholesomeyum.com/macro-calculator/ to find those macros.
Lisa Badstibner
0Can I substitute almond flour with coconut flour or use one cup coconut one cup almond I’m running very low on the almond flour do I stick with the melted butter or the coconut oil?
Wholesome Yum D
0Hi Lisa, Unfortunately, coconut flour and almond flour are not interchangeable. But, Here is a recipe for coconut flour crust.
Marivic
0Sooo goood!
BJ
0Excellent recipe! One question though; would adding 1.5 cups of sweet potatoes throw off flavor too much?
Maya | Wholesome Yum
0Hi BJ, This is a cheesecake, are you asking about some other recipe?
Naomi shaw
0Hi there, I’m just checking that it’s 32oz (907g) of cream cheese. Many thanks, Naomi.
Wholesome Yum D
0Hi Naomi, Yes, that is correct.
Annie
0I have made this recipe now 3 times in the last 3 weeks (for Christmas, New Years, and for fun) for a lot of people who are not keto and everyone loved it. This recipe is easy and so incredibly delicious. This last time I added some cinnamon into the crust just for taste and it added a fun twist to an already amazing cheesecake. So glad I found a recipe I can easily whip up to still enjoy a treat, that others not on a keto diet will enjoy as well!
Leigh
0I just made it tonight too and did the exact same thing you did- I thought it could not hurt to mix a little cinnamon into the crust. worth it- I think it gave the crust a little something extra!
Shameel Reddy
0Can the cheesecake be made with egg replacement?
Wholesome Yum D
0Hi Shameel, I have never tried to make this recipe with an egg substitute. I recommend that you check out my No Bake Cheesecake Recipe for an egg free alternative.
Brianna Bruno
0I loved this cheesecake!! An amazing recipe will definitely make it again! It was delicious on the day I made it but it was definitely even better the next day!!
Jo
0Is there a substitute for cream cheese for those of us that are lactose intolerant? I also need a substitute for mozzarella cheese. I use Cabot lactose free cheddar cheese. Would that work as a substitute?
Wholesome Yum D
0Hi Jo, There are dairy-free cream cheese alternatives you can purchase, and yes a lactose-free mozzarella could be used as well.
Audrey Sanborn
0Erythritol causes my family to have digestive issues so I used maybe a tbsp in the cheesecake and barely any lemon juice. Could that cause a problem in the baking process?
Wholesome Yum D
0Hi Audrey, Yes because you didn’t add enough dry ingredients to the cream cheese mixture it most likely caused an issue when baking.
Chrystal
0Can I use maple syrup instead?
Wholesome Yum D
0Hi Chrystal, What are you trying to replace with maple syrup? If it is the Besti, I don’t recommend replacing that with a liquid sweetener.
Jeannette Nemon Fischman
0There’s no reason though that Crystal can’t substitute Maple Extract in place of Vanilla extract if it’s Maple Flavor she wants a touch of.
Vera M Leming
0How can I turn this into a chocolate cream cheesecake?
Wholesome Yum D
0Hi Vera, I have never attempted to make this specific recipe chocolate, but I do have another Chocolate Cheesecake recipe.
Alan
0Can you freeze this? Or how many days will it stay fresh?
Wholesome Yum D
0Hi Alan, Yes! You can freeze this cheesecake to enjoy in the future!
Carol A Shaw
0Is there any way to substitute something else for the eggs? I’m guessing not, but just thought I’d ask. My granddaughter is extremely allergic to eggs, the white especially. Do you have any similar recipe without the eggs?
Wholesome Yum D
0Hi Carol, Check out my No Bake Keto Cheesecake!
Georgia
0Made this and it’s absolutely delicious. Very easy to follow recipe as well. Thanks so much!
Davona Perry
0Could I freeze this? I don’t think I will finish it before it spoils
Wholesome Yum D
0Hi Davona, Yes! You can freeze this cheesecake to enjoy in the future!
Rita Siglain
0Perfect New York Cheesecake! I’m a New Yorker and a chef, and so I know. Have made it several times. Perfect dessert.
Sandy
0What size spring form pan so you use? I have made your recipe before and loved it. Out of town and can only find 7.5 inch pan. With 6 cup capacity.
Maya | Wholesome Yum
0Hi Sandy, My pan is a 9-inch, so you’d have to cut the recipe to approximately 2/3 of the original to fit into a 7-inch pan.
Larissa
0This was is a very easy to follow recipe!! Thank you for sharing this, my husband and I are trying to be sugar free and recipes like that make it so easy and yet we don’t feel deprived at ALL!!!
Crystal
0Hello, I am interested in making a chocolate cheesecake for a birthday celebration. I searched through your site and only found a no-bake chocolate cheesecake – no bake cheesecake is not my go to 🙁 Can I tweak the recipe and add cocoa powder and melted unsweetened chocolate chips? What would the quantities be? And would I have to exclude the lemon juice or should I still incorporate it? Thank you!!
Wholesome Yum D
0Hi Crystal, I have never attempted to make this recipe using chocolate or cocoa powder. I think my Peanut Butter Cheesecake Recipe would be easier to adjust to be chocolate, but unfortunately I am not sure of the quantities to use. If you try this, please let me know how it turns out!
Regina
0Can I make this crust with coconut flour instead of almond and coconut oil instead of butter?
Wholesome Yum D
0Hi Regina, I recommend you follow the recipe for the coconut flour crust in my Pina Colada Cheesecake. Yes, you could also use coconut oil to replace butter.
Diana
0Does the lemon come through in the flavour of the final product? My husband hates any dessert with lemon flavouring. Is it possible to just leave it out? Thanks in advance.
Wholesome Yum D
0Hi Diana, The lemon juice is not enough for it to taste like lemon. The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for.
Cheryl
0The easiest and best keto cheesecake recipe!
Ginelle
0Hi, all I have instead of regular sugar is Splenda. How much should I use?
Wholesome Yum D
0Hi Ginelle, This recipe calls for erythritol, not regular sugar. You can find my sweetener conversation chart here if you plan on using a different type of sweetener.
Sam
0I’m new to this. If I skip the crust, what would that do to the #’s?
Wholesome Yum M
0Hi Sam, I’m not sure how it would affect the macros. Feel free to enter the recipe (minus the crust) into an online recipe calculator to get an accurate view of the nutrition. Enjoy!
Lara
0Amazing! The creamiest, softest, most delicious sugar-free, gluten-free, low carb cheesecake I’ve ever made or tasted! Thank you for another well-designed, easy to follow recipe! This is the FOURTH I’ve made from your site and they’ve all been winners. Thanks to I have remained keto longer and happier! I made this into crustless mini cheesecakes (cupcake liners in cupcake pan). Your serving sizes are right on the mark for ingredients and portions. For those wanting to add sour cream, I just reduced the cream cheese by 1 ounce (you may want more) and subbed with same amount sour cream. I used a bit more “sugar” to taste, and all ingredients were room temp. During pre-heat phase, I put a pan filled with about 1/2 inch water on the rack just below the rack I planned to use for my cupcakes to get that steamy oven to prevent cracks. I also gently tapped filled cupcake pan a few times on counter to release any possible bubbles. Pre-baking, I let the pan rest on counter about ten minutes before placing in oven. Cooked about 18 min…following your “is it done” section in your pre-recipe notes. Then, turned off oven, propped open oven door and let stay in for about 20 min in cooling oven. Removed to counter and followed instructions from there. Result? No cracking! No falling! And…perfectly cooked! I feel like a real chef! Taste was like the real thing. Btw: I always use Lakanto with your recipes (powdered for this one) and it’s good. I tolerate erythritol & monk fruit well. Can’t wait to try your Besti for the holidays though! It’s on my Christmas list! PS: I saved some batter after filling about 10 cupcakes. Gently blended matcha powder into the remaining batter to make a matcha couple matcha mini cheesecakes. It was a total winner! The flavor combinations are endless…cocoa powder, coffee powder, etc!
ketogirl
0Amazing recipe! Tastes just like the ones filled with sugar and a million carbs!
Barbara
0This was great! I increased the filling sweetener by 1/4 c. The addition of the raspberry sauce was very nice. And I made the crust too (I had wondered if it’s necessary). It was good and if you are a coconut fan, adding unsweetened coconut flakes to the crust might also work.
Carmen
0The recipe was easy to do and was delicious… My family and friends enjoyed it.
Barbara B.
0just a question. Is the crust necessary? Thanks.
Wholesome Yum M
0Hi Barbara, The crust is not strictly necessary, but is a delicious addition to the cheesecake. You can definitely go crustless if you like!
Beverley Brown
0Hi there, I’ve made this a few times. Am I able to freeze it as it’s only for myself & i get through it all that quick!! Also, How long can it be kept?
Many thanks
Wholesome Yum M
0Hi Beverly, Absolutely you can freeze this recipe! Wrap individual slices and freeze, which makes thawing single servings easy. This cheesecake will stay fresh for about 3-4 months in the freezer.
jacqueline howard
0I made this recipe this week, wow gorgeous. I am in the UK loved that you can change the recipe to metric very handy feature, turned out divine.
Nadia
0Hi i want to make this today but I only have 3 8inx1in pie pans. How many can make and how long to bake?
Wholesome Yum M
0Hi Nadia, If you are making a crust for each of these pie pans, then you will likely need all 3. If you are going crustless, then you should be able to fit the batter into 2 pans. Bake time will depend on how many pie plates you use.
Ashley E OConnell
0So delicious and easy to make. We liked it better without the almond crust but it is good both ways!
Rose Helmer
0Hi Maya, wondering if you can bake this cheese cake in a 9/13 pan instead of a springform pan?
Wholesome Yum M
0Hi Rose, a 9×13 pan would be too large. You can use an 8×8 baking dish if you have one.
Elizabeth Tomlin
0Can this be made with Neuchatel cream cheese?
Wholesome Yum M
0Hi Elizabeth, Absolutely! Enjoy!
Glenie
0Can I use granulated sweetener if I blend it into a powder? Will that work?
Wholesome Yum M
0Hi Glenie, For the best results, I recommend getting the powdered version of the sweetener. Blending it at home will never get it as fine and your cheesecake may end up with a gritty texture.
Dani
0Great recipe, even though I’m European, I’ve converted into European units and it was really delicious
Sue Bull
0Hi, I live in the UK. We do not use cups for measuring over here, we use ounces or grams. Would it be possible for you to start showing this in your recipes as I have already found quite a few that I would like to try. Could you tell me the weight of a cup of almond powder, coconut flour and sweetener ( will be using erythritol, how powdered and granulated) so I could get started.
Many thanks.
Sue.
Wholesome Yum M
0Hi Sue, On the recipe card, there is a button that allows you to switch between US cups and Metric. I hope this helps!
Karunaa Maraj
0This was my 3rd time making this cheesecake, and I’ve never been disappointed! Thank you so much for this recipie. This is an absolute decadent dessert!
Tammie Giles
0Sosososososososo DELICIOUS!!!! I seriously cannot believe how AMAZING this cheesecake is, or how EASY it was to make! I had it for breakfast this morning and in all likelihood will have it for lunch, dinner, and dessert. I followed the recipe exactly (or at least I intended to—-I got ahead of myself and added the lemon juice and vanilla before the eggs). I’m not sure what took me so long to try this recipe (I think I was intimated by the use of a springform pan), but I will be making this again and again and again…..I’m also thrilled by the fact that I can freeze because that means I can always have some available without having to wait for it to set overnight.
Another huge winner from wholesomeyum, my go-to for delicious, easy keto recipes! Thank you!
Mila
0Hello:) Was wondering why it’s okay to use Xylitol in the crust but not in the filling? is there a specific reason? I don’t care about the carbs, but love using Xylitol, would you not recommend at all using it in the filling and raspberry sauce?
thanks in advance
Wholesome Yum M
0Hi Mila, The xylitol won’t dissolve in the filling, so you’ll have a gritty center. If you can get a powdered version of xylitol, then you will get a better result.
Doug
0This was my first cheesecake ever.
My wife and I are gluten free and sugar free; my 94-year-old (very picky) father is neither. We all nearly fell over because this was so good. I mean SO good.
I used Swerve granular and powdered sugars, which worked great. I also made the raspberry sauce (used about a tablespoon of Swerve granulated) and strained the seeds out; I would double it next time because the volume is so much lower with straining.
I could not believe how good this is. We may be having it for breakfast tomorrow. It is all protein, after all.