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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:
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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.
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:
2,230 Comments
Linda Weger
0Awesome recipes! I was wondering, my family won’t eat cooked cheesecake, do u have a recipe that isn’t baked? Thanks!
Maya | Wholesome Yum
0Hi Linda, You can try low carb no bake key lime pie.
Vyoma
0This looks delicious!! Never made cheesecake before so super basic question – do I need a springform pan or can I use an existing 8 inch round pan or 8×8 pan? Thank you!
Maya | Wholesome Yum
0Thanks, Vyoma! A springform pan is best, otherwise it will be difficult to remove. 9 inch is the right size.
Donna
0Thank you! My husband is diabetic and really LOVES dessert! Great tasting low carb desserts have been a challenge. This cheesecake is AWESOME! Creamy and luscious. And no guilt about eating dessert every evening. I had to bake it about 25 minutes more than specified. But that could have been attributed to my oven temps, the weather, beating too much, etc. Absolutely no complaints. As soon as we ate the last piece, he asked me to make another. Definitely on our repeat list of desserts.
Maya | Wholesome Yum
0I am so happy you and your husband liked it, Donna! Please come back again soon!
Tonya
0Excited to try this recipe after reading so many great reviews! But are the nutrition facts you listed above for one slice or the whole cheesecake?
Maya | Wholesome Yum
0Hi Tonya, Nutrition info is for one slice.
Adele
0Can you substitute swerve for erythritol in your cheesecake recipe? I can’t find erythritol my stores.
Maya | Wholesome Yum
0Hi Adele, Yes, just use confectioners for the filling part.
Nicole
0When using powdered swerve in both the crust and filling, should I keep the measurements the same as this recipe or use 30% less?
Maya | Wholesome Yum
0Hi Nicole, Keep it the same in the filling. In the crust you might need just a bit less than the amount you’d need of granulated.
Beth
0WOW! I had never made cheesecake before, but this was so very easy,, and the results were completely wonderful! Thank you for tweaking recipes and making foods so tasteful!
Maya | Wholesome Yum
0I am so happy you liked it, Beth! Thanks for stopping by!
Nanette J Bruns
0Hi, I would like to know how much stevia extract I would have to use for the cheesecake? This is my first time every making any of this.
Maya | Wholesome Yum
0Hi Nanette, For this recipe I recommend a granulated sweetener in the crust and either powdered erythritol or powdered monk fruit in the filling. Pure stevia extract would be very concentrated and may change the end result. A stevia blend may work but the amount would vary depending on which one it is and what else is in it. You can check my sweetener conversion chart which can help if you look up the type you are using.
Alex
0Quick question! Can I use truvia instead of erythritol for the crust and filling? If so, do you know how much should be used?
Maya | Wholesome Yum
0Hi Alex, Yes, you can. You’d need less – check the sweetener conversion chart. Also, try to powder it in a food processor or coffee grinder before using it in the filling part.
Sarah Gregg
0The conversion chart doesn’t tell you how to mix erythritol and stevia to get the right amounts to use in these recipes, it only tells you what each kind of sweetener each one is. How do we know how much of each to use in recipes like this if we don’t want to use straight erythritol ? Thank You ! And this recipe is AMAZING !!!
Maya | Wholesome Yum
0Hi Sarah, Sorry, I don’t have that detail of granularity. The chart is designed to show equivalents if someone has a different type of sweetener, but is not meant to be a way to combine sweeteners. I suppose you could try doing a conversion for half the sweetener amount needed in the recipe, then use half of the original and half of the conversion. I just can’t say for sure if the results would be the same, and it would depend on the recipe. For cheesecake filling it would probably be fine as long as you use either a powdered sweetener (as in powdered erythritol or monk fruit) or super concentrated liquid or powder (as in pure stevia powder/liquid).
Ursula
0I was so excited to try this recipe. I followed it to the letter but was so disappointed with the result. The filling was grainy and separated from the crust when slicing. The taste is good – but I was expecting creamy, not grainy. Where did i go wrong?
Maya | Wholesome Yum
0Hi Ursula, Did you use granulated sweetener? It needs to be powdered. Usually that’s the cause if it’s grainy, otherwise it shouldn’t be. Hope it works for you next time!
Kim
0This was absolutely delicious. Thank you for the recipe. My only tweak was adding a little bit of cinnamon to the crust. Next time I will add even more. 🙂
Maya | Wholesome Yum
0I love that you added cinnamon, Kim! Thanks for stopping by!
Rose
0Absolutely delicious and very easy. I make this almost weekly to get my sweet fix.
Maya | Wholesome Yum
0That’s awesome, Rose! Thank you!
Maria
0Not a big fan of anything lemon flavored. Will I be able to taste the lemon juice or is it just used to give the cheesecake a tart flavor? Would it be ok to leave it out?
Maya | Wholesome Yum
0Hi Maria, I recommend leaving it in – you can’t taste a lemon flavor.
Marcia
0Where is the recipe for the raspberry sauce? The information indicated a video for the sauce. All that was shown was the cheesecake.
Maya | Wholesome Yum
0Hello Marcia. Thanks for stopping by! To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking. Enjoy!
Neil
0So I made the recipe for 16 slices. That was the default, but there was enough filling for two of the pies and only enough crust for one pie. I tried to adjust it to just 8 slices before I made the recipe but the amounts were really weird. The amounts were in decimals for cups instead of fractions and weird amounts for tablespoons like 0.5 tablespoon, etc.
Maya | Wholesome Yum
0Hi Neil, You mentioned pies – did you try to do this in a pie pan? If so, that would be the reason why you had too much filling. This recipe uses a spring form pan, and the crust goes on the bottom only. Not every recipe will scale perfectly for every number of servings unfortunately.
Terry
0I hope to make this cheesecake with Swerve powdered sweetener! I find it sweeter than erythritol so plan on cutting the sweetener back by about 1/4 amount. Have you tried it with Swerve? Think it will work out ok?
Maya | Wholesome Yum
0Hi Terry, Yes, Swerve powdered works great! If you want to, you can taste it before adding the egg to get an idea of how much you want (just know it will be less sweet after adding eggs).
Terry
0Made it! Used 1 cup Swerve powdered. Everything else followed the recipe exact! Wow tastes just like the New York cheese cake I used to make with sugar! I actually prefer the almond flour crust to both graham and shortbread crusts I used to make! Yum!!
Nicole
0Did you use 3 Tbsp of swerve in the crust?
Terry
0Yes I did and just made it again this week. It sure disappears fast around this house!
Maya | Wholesome Yum
0Thank you so much, Terry!
Jenny
0Is the carb count that’s listed here just for the cheesecake, or does that include the carbs in the raspberry sauce, too?
Maya | Wholesome Yum
0Hi Jenny, It’s for the cheesecake only.
Leanna
0Hi! I’m making this now. Somehow I have more filling than will fit in my pan? Can wait to see how it turns out though! I used a 9in glass pie pan and followed the directions exactly.
Maya | Wholesome Yum
0Hi Leanna, This recipe uses a spring form cake pan, not a pie pan. Using a pie pan like you did might still work, but you will have too much filling (like you found) and baking time will be shorter.
Jessica
0Do you think I could half this recipe so I can cook it in my Instant Pot? Most of the ingredients would be easy to halve…. except the 3 eggs. Any thoughts you have would be appreciated!! I can’t wait to try this recipe!!
Maya | Wholesome Yum
0Hi Jessica, I haven’t tried that. Please let me know how it goes if you do! If you need to halve 3 eggs, it’s not super easy, but possible. Use one whole egg, and for the second egg, whisk it and then use 1 1/2 tbsp of it (which is about 1/2 an egg). Alternatively, you could make the whole recipe in 2 batches and freeze one of them.
Dee
0Love it!
Maya | Wholesome Yum
0Thank you so much, Dee!
Deborah Steele
0I have made this cheesecake 3 times, and my husband and I LOVE it! I am trying to figure out the amount of Truvia I would have to use in both the crust and the filling, to replace the erithritol. The last time, it came out a bit too sweet. Not that that stopped us from devouring it. Thanks for this amazing recipe!
Theresa G
0I kept the amount the same for the crust and only used 1/2 cup of Truvia for the cheese and it’s perfect!
Theresa G
0I only used 1/2 cup for the cheese and it’s perfect!
Maya | Wholesome Yum
0I am so happy you and your husband liked the cheesecake, Deborah!
Danielle
0So easy to make! I used powdered monkfruit sweetener instead of the Erythritol. Just took it out from the oven, no cracks and is jiggly like it should be but it browned a bit on top. It also rose a lot so I am sure I overmixed it. It’s cooling on the counter right now before going in the fridge can’t wait to try it tomorrow. Next time I’ll be careful with the mixing and keep and eye on it instead of solely relying on the timer. Thanks Maya!
Maya | Wholesome Yum
0I hope you liked it, Danielle!
Danielle
0It was INCREDIBLE!!! Your recipes are always so delicious!
Maya | Wholesome Yum
0Thank you so much, Danielle! Please come back again soon!
Robyn Wilson
0This was the easiest, and by far the best cheesecake recipe I have ever tried. It turned out beautifully, no cracks. I used a combo of granulated swerve and monkfruit in the crust, and powdered monkfruit in the cake. That’s the only sweetener I can stand. Great recipe, thank you so much!
Amber Blair
0Is the conversion the same for these sweeteners as her recipe ?
Robyn Wilson
0I used a Lakanto product which is a blend of monkfruit and erythritol. The measurement is 1:1. I used the granulated brown sugar product for the crust, and the powdered sugar product for the cake. I like this product because it doesn’t have the cooling effect.
Maya | Wholesome Yum
0Thank you for sharing, Robyn! I have a link to the powdered monk fruit on the recipe card.
Maya | Wholesome Yum
0Hi Amber, I’m not sure what amounts Robyn used, but concentrated monk fruit would require using a lot less than powdered erythritol. Powdered monk fruit blends would be similar, just slightly less.
Maya | Wholesome Yum
0I love to hear that, Robyn! Thank you!
Kathy H
0What do you do if you can’t tolerate erythritol? It is in monk fruit also as far as I can see. Makes me sad, almost every dessert I see uses it & I can’t handle the side affects.
Terry
0Try Damhert Tagatesse or NuNaturals – Tagatose
The Damhert is about twice as sweet as sugar and no erythritol.
Maya | Wholesome Yum
0Hi Kathy, Just confirming that even pure erythritol doesn’t work for you? Often times it’s other things in erythritol blends that cause issues, like oligosaccharides, for example. Unfortunately I haven’t tested this recipe without a powdered sweetener, so if you try something super concentrated like stevia, I’m not sure how it would work out. Please let me know how it goes if you try!
Sandy
0Once upon a time I had several recipes for pumpkin cheesecake that used the old artificial sweeteners or bananas (not an option on keto). Do you have that variety available yet? I loved taking it to family holiday potlucks.
Maya | Wholesome Yum
0Hi Sandy, I have one coming this fall!
Shawn
0Hi, the recipe looks delicious. A few questions: can I sub coconut oil for butter and use 2-3 packages of cream cheese rather than 4? Thanks!
Maya | Wholesome Yum
0Hi Shawn, Yes, you can sub coconut oil for butter. You do need 4 packages of cream cheese to get the right ratio for the filling.
Joanna
0Hi Maya, I was wondering if there is a way to tweak this recipe to be the full size of the spring form pan? I was also wondering why there is no sour cream? Looking forward to making this!
Maya | Wholesome Yum
0Hi Joanna, The recipe fills a good amount of the pan, but you could multiply the filling amounts by maybe 1.5 to make more filling if you’d like. No sour cream needed for this one.
Danielle
0Do you have a recipe or instructions to make that raspberry topping shown in the picture? I am making this for my boyfriends’ birthday and would love to dress it up with that topping since he loves raspberries!
Maya | Wholesome Yum
0Hi Danielle, Yes, the instructions for raspberry topping are in the notes on the recipe card above. So nice of you to make this for your boyfriend!
Mani P.
0Best Keto dessert recipe EVER! Well done you!
Maya | Wholesome Yum
0I love to hear that, Mani! Thank you!
Kathie Hoyt
0Does it matter whether I use low fat or whole fat cream cheese? Being a keto recipe, I’m thinking full fat, but wanted to ask. Looks like a good New York Cheesecake like I used to make years ago. Looking forward to making it!
Maya | Wholesome Yum
0Hi Kathie! Full fat is always best, but you can use low fat if that is all you have. I hope you love it!
Kathie Hoyt
0Why do I need to measure butter solid & melted? I notice this on many of you recipes.
Thanks!
Maya | Wholesome Yum
0Hi Kathie, You don’t need to measure solid and melted. You need to measure solid, then melt. The reason is the volume is different when solid than melted, and the volume the recipe calls for is in the amount when solid. After measuring, you can melt it. Hope that helps!
Patti
0HI Maya,
I made your cheese cake and everyone went crazy for it. The only comment I got was they wanted a gram cracker crust. Do you have a recipe for one?
Thanks for the great recipes.
Maya | Wholesome Yum
0Thank you, Patti! I don’t have a graham cracker crust yet, but I do have graham cracker recipe. You could probably crumble that to make a graham cracker crust!
Hungry Heather
0Thank you for sharing. I did not feel like making a crust so I simply poured the cheesecake filling into a springform and baked for 50 minutes. I think this was too long because the top was half brown. More disappointingly, the cheesecake was not creamy. Instead, the texture reminds me of custard or a quiche. It still tastes good though!!
Maya | Wholesome Yum
0Hi Heather, It sounds like the cheesecake baked for too long – that would make the top brown and the texture more like you described. The time on the recipe card says 45-55 minutes, but every oven is different and the pan affects it too, so I recommend checking on it when it gets close. I’m glad it still tasted good!
Isabella
0Hi, I noticed that you had the nutrition facts for the cheesecake with the crust but do you by chance know what the nutririon facts for the crustless option are? thank you
Maya | Wholesome Yum
0Hi Isabella, What’s on the recipe card is the only version of nutrition info I have on hand, but you can use an online calculator for the ingredients you use if you omit things. Hope you like the cheesecake!
Brianna
0I can’t figure out why this recipe calls for 32oz. of cream cheese, even if making into 12 cupcakes; I ended up with a huge amount of the “cake” part after filling the cups. I could have followed the Pina Colada cupcakes but because I didn’t plan to add the Pina Colada ingredients, I thought it best to follow this regular cheesecake recipe. Did I miss something that told me to reduce the amount of ingredients if making cupcakes? Everything still tasted great but I have a ton of product left over.
Maya | Wholesome Yum
0Hi Brianna, This recipe is for a whole cheesecake, not cupcakes. You can definitely make cupcakes, but the amount of filling is designed for whole cake, not individual cupcakes, so you may need to adjust the amount if you want cupcakes. Hope this helps and you liked the cupcake version you made otherwise.
Lisa
0Love this recipe it’s delicious and is the perfect creamy cheesecake i’ve been craving since starting keto. I tweaked it slightly by adding an extra 1 tbsp of coconut sugar to the crust and 1/4 cup coconut sugar to the cheesecake mixture.
Maya | Wholesome Yum
0I am so happy to hear that, Lisa! Have a great day!
Ariana
0Hi! I’ve tried a few of your recipes and so far I love them all! Question- I want to make this cheesecake soon but I have powdered monk fruit, would it be the same ratio as powdered erythritol? I’ve only ever used powdered monk fruit once because it was super sweet so just wondering 🙂 I looked at your chart but could not find if there was a conversion for it.
Maya | Wholesome Yum
0Thank you, Ariana! Are you referring to concentrated pure monk fruit powder, OR powdered monk fruit blend (which has monk fruit and erythritol in the ingredients)? If it’s concentrated powder, it can vary due to the concentration but would be a lot less. If it’s a blend, the amount would be similar but just a little less – just use scant measuring cups.
Ariana
0Thank you so much! I have the blend so I will use a little less as you suggested. I’m actually about to make it right now and I’m super excited to try it as I loooooove cheesecake a ton. I could probably eat an entire one by myself. Who am I kidding…I can eat an entire one by myself! Thanks again!
Maya | Wholesome Yum
0I know the feeling, Ariana! Thanks for stopping by!
Rebecca Hoover
0I made this cheesecake for the 4th. I also made the raspberry topping and added a few blueberries. The cheesecake turned out very tasty. Unfortunately, the crust was burned. Maybe, next time I won’t cook the crust so long before placing the filling. Thank you.
Maya | Wholesome Yum
0Hi Rebecca, I’m glad you liked the cheesecake. Everyone’s oven is different, and pans affect bake time as well, so definitely watch the crust to adjust the baking time for it. It does need to bake before adding the filling, though.
Stacey
0I LOVE making this cheesecake. It is so easy and comes out delicious every time!! It is kid approved as well!!
Maya | Wholesome Yum
0Thank you, Stacey! Yay for kid approved!
Terrie
0I’m hoping to make the Keto Cheesecake on your site. It calls for 32 oz cream cheese. Is that 4 pkgs of cream cheese? Seems like a lot. Just wanted to make sure it’s the correct amount. Looks lovely!
Maya | Wholesome Yum
0Hi Terrie, Yes, that’s the right amount!
Breeanna Badders
0Omg! I have this in my oven right now baking, and I already know this recipe is going to be a knock out. I tasted the batter before putting in my springform pan and it tasted better than traditional cheesecake. The next time I make this I’m going to use a chocolate crust and top it with raspberry syrup and white chocolate.
Maya | Wholesome Yum
0I hope you liked it, Breeanna!
Andrea
0I just made the cheesecake and raspberry sauce and served them for my birthday breakfast. AMAZING!!!
Maya | Wholesome Yum
0Thank you, Andrea! Hope you had a wonderful birthday!
Elba T
0Thank you so much for this recipe. I Used 1 cup of Truvia instead of 1 1/4 cup of pure erythritol because it is sweeter tasting. I did however add 7 oz of cream cheese more to the recipe to dial down the sweet taste, a smidge. I have to chill it but i did taste a little and it is so yummy (no pun intended)
Maya | Wholesome Yum
0I am so happy to hear that, Elba!
Frederik Flagstad
0Hello again! Love this recipe btw.
I decided to use high protein almond flour because that’s what I had, however it seems to be more dense, and I didnt get a very crumbly crust. I had to use a lot more butter to make it like it was with my first attempt. Have you tried high protein almond flour? It seems like I only had to use half the amount of almond flour when it’s high protein.
Thanks for the recipe anyway, my cream mixture was better than last time 😉
Maya | Wholesome Yum
0Thank you, Frederik! I haven’t tried a high protein almond flour. Are there other ingredients in it?
Frederik Flagstad
0Hello again.
The stuff I have is similar to this in terms of macros. It’s just almonds nothing else.
It’s like its more dense, and doesnt absorb moisture as well. The crust came out very good anyway. But it seems like I’ll only have to use half the amount of flour when using this.
Thanks again.
Aishah
0Hi.
I’ve just come across this recipe- I am new to low carb eating and so I am collecting recipes.
I made this cheesecake today and oh man it was like heaven! I loved it. Gave some to my mum and she was raving about it!
Thank you so much for sharing this recipe with us all.
Maya | Wholesome Yum
0I am so happy you liked it, Aishah!
Suzy
0Ugh! I got regular monk fruit sweetener. I guess it’s granulated. What would happen if I used it? Can I use regular powdered sugar?
Maya | Wholesome Yum
0Hi Suzy, You could try the granulated but there’s a chance that it might turn out grainy/gritty in texture. To be on the safe side, you can try to powder it using a coffee grinder or food processor. Regular powdered sugar would definitely work, it just wouldn’t be sugar-free, low carb or keto if that’s what you’re looking for.
Frederik Flagstad
0Hello Should I use salted or unsalted butter?
Making this for my granddad bday. I made it before and it was a huge success. Howrver I used salted butter.
Maya | Wholesome Yum
0Hi Frederik, I used unsalted but either would work.
Sky
0These taste so freaking good. I used this filling and the crust/baking directions from the pina colada cheesecake cupcake recipe. The only thing I would change is to make sure to include directions to beat the eggs into the cream cheese/sweetener mixture on the lowest speed to avoid getting air bubbles in there!!! I beat them too fast and ended up with cheesecakes that puffed way up in the oven and the deflated when they cooled and it made the texture a little off. Planning on making them again sometime because they seriously taste amazing and were pretty easy, just sucks because I was making these for graduation and made 2.5 dozen and none turned out right 🙁
Maya | Wholesome Yum
0Thank you, Sky! I’m so glad you liked this with the crust from the cupcakes. I’ll add in the tip about the mixer speed.
Cassandra A Fawley
0SO MUCH YUM! I skipped the raspberries and used the original recipe for the cheesecake, tossing in a side of fresh strawberries and (I’m not kidding) have devoured this every day for the last five days! I honestly have never thought keto could taste sooooo good!
Maya | Wholesome Yum
0I love to hear that, Cassandra! Thanks for stopping by!
Dawn Smith
0Thank you from the bottom of my fat little heart!
Mary
0Hi Maya, I am the cook for the house, but my sister is the one on Keto. I am wondering about freezing the leftovers because there would be a lot. Does it freeze well?
Thanks!
Maya | Wholesome Yum
0Hi Mary, Yes, you can definitely freeze it. Wrap it tightly first, either at once or as separate slices. Thaw wrapped in the fridge, then unwrap and let it warm to room temperature on the counter.