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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
Lisa S Myers
0Did you use pure powdered erythritol or powdered Swerve in the filling?
Maya | Wholesome Yum
0Hi Lisa, I’ve done it both ways and both work great!
Jeri
0Hi, I’m going to make this for thanksgiving. My son in law doesn’t like even a hint of lemon. Can i just leave that out of the recipe?
Maya | Wholesome Yum
0Hi Jeri, You can probably leave it out, but it really doesn’t taste lemon-y to begin with, it’s just to balance flavors.
Susanne
0This is a brilliant recipe, taste like the real thing! No disappointed faces, added lemon zest and baked at 160 c, wished I had made a full size, the base is lovely, taste of marcipan. Thanks for posting this, will be my regular dessert❤️
Kara
0Thanks for the fabulous recipe. This cheesecake had the perfect texture and taste. I used granular Swerve in the crust and powdered Swerve in the filling. It cracked upon cooling (I placed on a wire rack immediately so maybe this contributed to cooling too quickly?) but honestly, small problem when it tastes this good. Smothered it in raspberry sauce and it didn’t matter how it looked! I will be making this regularly.
Alice
0I have made several low carb cheesecakes. This one is HANDS DOWN the BEST ❤️Thanks for sharing
Maya | Wholesome Yum
0I am so happy to hear that, Alice! Thank you!
Lynda
0I don’t have a springform pan. What else can I use? I have a silicon muffin pan and a silicon cake pan.
Maya | Wholesome Yum
0Hi Lynda, You can try a silicone cake pan, but it might alter the baking time and may make it more difficult to remove.
Jennifer H
0I’ve made this before for my husband’s birthday a few weeks ago and it was a huge hit! I’m wanting to make it again but realized that I’m out of vanilla extract for this time around. I have coffee, lemon, cinnamon, and peppermint extracts. What would you recommend as a vanilla extract substitute? I’m out of almond extract too.. How much to use also?
Maya | Wholesome Yum
0Hi Jennifer, I’m so glad you liked it! You can use any extract you like, just know that flavor will be in the cheesecake. I think lemon would be delicious!
Deborah
0I have adjusted the recipe to 8 slices and it says 32oz of cream cheese, that’s an awful lot!! Is that correct?
Maya | Wholesome Yum
0Hi Deborah, The amounts on the recipe card should scale if you scale the number of slices, so it would be 16oz for 8 slices.
Diane G
0I only have 7 in springform pans. Does the recipe need to be changed to compensate the smaller pan??
Maya | Wholesome Yum
0Hi Diane, I haven’t tried it in a smaller pan. My guess is you’d probably have to cut the recipe in half (or use 2 pans), and then reduce the baking time. Let me know how it goes if you try in those pans.
Mindy Davis
0We made this and it is fantastic! Better than regular cheesecake!!
Maya | Wholesome Yum
0I am so happy you liked it, Mindy! Thanks for stopping by!
Becky
0I made this for a church event yesterday and it was a total hit with everyone…low carb and those who were not! Thank you, Maya, for this recipe!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Becky! Have a great day!
Jerianne
0I love this recipe and have made it a few times in the last couple months. I will be making it again later today but was thinking about making it a pumpkin cheesecake and adding pumpkin purée. Any suggestions would be greatly appreciated!
Maya | Wholesome Yum
0Thank you so much, Jerianne! I have a keto pumpkin cheesecake recipe here and it’s based on this one.
Ashley
0Will this hold up without the crust?
Maya | Wholesome Yum
0Hi Ashley, Yes, you can make it without the crust. The baking time might be reduced.
Viola
0I followed the instruction, but the crust was not crumbly but completely dry, like a dust, and I had to use the crust from another recipe.
And after I took it out of the oven, the filling cracked – it’s half-inch deep and across the whole cake. 🙁
And I had to google some low-carb raspberry sauce, because you link only to a caramel one.
Maya | Wholesome Yum
0Hi Viola, Sorry you had issues with the cheesecake. Did you use the exact same ingredients? Did you check the video? I’d be happy to help troubleshoot if you can point to where it went differently for you. As for cracking, this is likely due to either drastic temperature changes or over-baking. Check the tips in the post above. Finally, instructions for the raspberry sauce are in the recipe notes on the recipe card.
Jenny Shain
0Hi, I just made this. 🙂 I used Stevia In The Raw & I added a extra ounce of SITR for the crust bc I did a test & cooked some in a muffin cup & it wasn’t sweet at all. I also used 1 Tbl of pure vanilla in the crust, 1 tsp tasted weak. I used 2 TBL vanilla for the filling. I also used 1 TBL fresh lime juice. I cooked the crust for 15 mins to brown it + 1 min under the broiler. The cheesecake baked for 53 min. It’s cooling now. It looks great! The total time it took to make & bake it was 2 hours & 8 mins. Not including cooling. THANKS!
Maya | Wholesome Yum
0Thank you for sharing, Jenny! The crust is only lightly sweet to contrast the very sweet filling, but you can definitely add more sweetener there. The amount of vanilla needed will vary depending on how potent yours is, and definitely feel free to add more. I’m glad your cheesecake looks good and hope it tastes just as great!
Sofia
0Hi Maya! Will be trying this recipe for my husband’s birthday this weekend. I’m new to keto and my husband is supporting me with cutting out sugar as much as he can. I just have 1 question – in the nutrition facts, you mentioned net carbs 5g, fiber 1g and sugar 2g. What is the difference between net carbs and sugar? I thought the sugar count is a part of total carbs subtracting the fiber which would mean the sugar count is equal to the net carbs? Hope you can explain further! Thank you 🙂
Maya | Wholesome Yum
0Hi Sofia, Happy upcoming birthday to your husband! Carbs and sugar are not the same thing. All sugar is carbs but not all carbs are sugar. We care about both on low carb and keto diets, but sugar is worse. Net carbs are total carbs minus fiber and the sweetener. Sugar is part of those net carbs but is listed separately because some people want to know that separately. Hope you both like the cheesecake!
Jeff
0I made this for my wife’s birthday Sunday. Wow, I have to admit, its exactly like regular cheesecake. Followed the recipe exactly, used a water bath, and cooked 50 mins. Cooled in the open oven for 20 mins, then onto a cooling rack for 40 mins, then into fridge for 4 hours. Perfect.
I only wish I could make a crust a bit.. crustier? I’ve had a lot of these types of deserts with the mostly-almond-flour crusts, and they always have a bit of a texture issue. No real crunch. But I will experiment. I once made applie pie crumb topping with almond flour, butter, Erythritol and cinnamon, with a little coconut flour, and baked it in a pan, then crumbled it up. I had a lot more Erythritol in that though, and it got “crispy”. Might try a variation on that for this next time.
All considered, 9.5/10, excellent!
(I used Swerve fine for the cheesecake filling this time, and it was perfect. Even by non-keto standards!)
Thanks again for the recipe!
Maya | Wholesome Yum
0I am happy you liked the cheesecake, Jeff! Thanks for stopping by!
Kimmee
0All I can say is OMG! I made this earlier and because I ate too much at dinner, I thought I would just take a small bite and have proper size slice tomorrow. But, I was shocked at how good this was. I mean, shocked. So, being already stuffed from too much soup, I had to eat more cheesecake. Now I know what I’m having for breakfast, lunch and dinner tomorrow. Thank you, Maya, for being a recipe-making cooking genius!
Maya | Wholesome Yum
0I am happy you liked the cheesecake, Kimmee! Thanks for stopping by!
Paulette Flench
0My husband and I have been eating low-carb for about 5 years now, so you can imagine how many meals I’ve cooked for this way of eating. We just ate double servings of this cheesecake, topped with a mixed berry sauce, and we both agreed that without doubt this is the finest cheesecake recipe we’ve ever tasted. Ever. My husband’s birthday is next month. In the middle of eating this, he told me this is what he wants for his birthday “cake.” Then he told me to rename it “AAAACheescake” so that it will be the first one in my recipe file. I’m going away for the weekend, so I have to freeze the rest of it or there won’t be any left when I get back! Thank you so much for the time and effort you put into this! I’ll be telling everyone about your website. May God continue to bless you as you help us all live a healthy life!
Maya | Wholesome Yum
0Thanks for stopping by, Paulette!
Carol Sheppard
0I love this recipe. I made the recipe into individual muffins and my guests didn’t know they were low carb. I froze the leftovers and had them for a treat now and then. Thank you for this!.
Maya | Wholesome Yum
0I am so happy you liked it, Carol! Thank you!
Jodi
0OMG It was just like good full sugar cheese cake I’m amazed! Nobody could tell. Thank you thank you!!!!
Maya | Wholesome Yum
0I am so happy you liked it, Jodi! Have a great day!
Jodi
0Just took it out of the oven. Cooked it 60 mins at 350 and the who th8ng is juggling, not just the middle. Fingers crossed it’s cooked. Will update tomorrow.
Maya | Wholesome Yum
0I hope you liked the cheesecake, Jodi!
Randy LaKing
0I want to make this as squares instead of the Round pan. If I were to cook it in a 9×14 pan, what would the cook time be, or should I reduce the temperature and cook for the same time?
Maya | Wholesome Yum
0Hi Randy, I haven’t tried in a pan like that to say what the cook time would be. You can keep the temperature the same, but the cook time would probably be reduced due to the lower height in a larger pan. Go by the other markers of doneness – almost set but still jiggly.
Julie
0Hi, I was going to leave a comment about my question but was reading the others first and found this.
I made this as my first cheese cake ever last year and it was flawless! I had no idea what I was doing and in fact, had to cool it in a cooler as we drove to family lol.
Anyway just made it tonight and it cracked right away, already at 30 min. And it was not as jiggly in the center this time. So seems like I over cooked it.
The things I did differently this time were I made it crustless. That’s all!
I think my pan might be bigger at 10 inches. So maybe I need to go less on the time as well? But how did it work last year without cracking? Ugh so annoying! Any feedback would be great!
Maya | Wholesome Yum
0Hi Julie, It could be both the pan size and making it crustless, which could change the baking time. The bigger pan would definitely reduce the time since it wouldn’t be as tall and would take less time to cook through. I’d recommend checking on it earlier next time.
Julie
0Thanks!
Mercedes
0I always love cheese cake.
With your low carb recipe I know I will always have them on my table.
I made it and love love it!!
Maya | Wholesome Yum
0I am so happy to hear that, Mercedes! Thanks for stopping by!
Jen
0I noticed that you are planning for a chocolate version this fall? Any updates? Would love to give that one a try!
Maya | Wholesome Yum
0Hi Jen, The chocolate version is coming in December, but this past week I published a pumpkin cheesecake here!
Rana
0Hi. I really want to try this. Looks amazing. But I don’t have the sweetener you used. Could I use Stevia In The Raw? How would I substitute it? Thanks
Maya | Wholesome Yum
0Hi Rana, You can check my sweetener conversion chart here. Keep in mind you’d need to powder your sweetener for the filling.
Fatima
0Hi
I can use different flavor on these recipe, like coffee, or add blueberries?
Thanks in advance
Fatima
Maya | Wholesome Yum
0Absolutely, Fatima! Let me know how you like it!
Tori
0I’ve made this recipe once before and it came out great! Now I’m interested in making a peanut butter cheesecake. Do you think adding peanut butter to this recipe would work? If so, how much would you suggest? Thanks for any advice and for the delicious recipe!
Maya | Wholesome Yum
0I’m so glad you liked it, Tori! I haven’t tested this with peanut butter so can’t say for sure how it would work, but let me know if you try it!
Veronika
0Me and my husband are on the keto diet and I figured that its that time we have some keto treat. This cheesecake is suprisingly delicious considering there is no real sugar but it does leave your tongue burning for some time not sure why is that. Also this morning we both gained nearly 1 lbs:( I guess we went over our carb count. I had 1 slice he had 2. That same day we had burgers and some salad so I guess we didn’t stay under 20 grams of carbs. I will freeze this cheesecake for later. Just wondering how long does it last in fridge and freezer?
Nahid
0One of the side effects of Erythritol is a burning sensation, maybe cut down on the amount to avoid this xx
Maya | Wholesome Yum
0Hi Veronika, I’m glad you liked the cheesecake! Weight gain of one pound can be due to any number of factors, including water weight, bathroom habits, what else you ate, etc. I wouldn’t read too much into it unless you are seeing a trend. You can definitely store the cheesecake in the fridge or freezer. In the fridge it will last about as long as your cream cheese would last, and many months in the freezer as long as it’s wrapped well.
Alica Compagone
0Hi, GREAT cheesecake. Now a staple in my house. Question… I currently don’t have enough powdered erythritol to make the filling, however I do have liquid stevia on hand. Can I use that instead? If so, how would I do the conversion from 1 1/4 cup of erythritol to the liquid stevia?
Thank you for your help and great recipe!!
Alica C
Maya | Wholesome Yum
0Hi Alica, I’m glad you like the cheesecake! I haven’t tried it with a combination of powdered and liquid sweetener, but it might work. The powdered sweetener does add bulk so that would be different, but it’s worth a try. You can use my sweetener conversion calculator.
Alica Compagone
0Hi! Let me start by saying THANK YOU!!! This cheesecake is beyond my expectations! I have made two so far, keeping the portions in my freezer. It is now a staple in my house. So, was going to bake this morning, but I don’t have enough erythritol to make the cake filling. Panic set in, I just went to 3 local stores (one being a health food) can’t find it. I ordered it from Amazon (great price) but it won’t be here until the end of Sept. I can’t make it that long ;-). However, i have liquid Stevia but can’t figure out how or if I can convert the 1 1/4 c of eryth. needed. Can you advice me? Thank you!!
Maya | Wholesome Yum
0Hi Alica, I’m so glad you like the cheesecake! I haven’t tried this with just liquid stevia, but for the same level of sweetness you can try the sweetener conversion calculator here. The consistency might be a little different, though. Let me know if it works for you!
Pamela
0Could I take a small portion of the cream cheese mixture and add unsweet cocoa and swirl it in? Seems like it would work, but could make it a different consistancy when baked.
Maya | Wholesome Yum
0Hi Pamela, I haven’t tried it but in theory you could. Let me know if it works!
Jeannie A
0Just found your blog, looks great! So my question is can I add cocoa to make this a chocolate cheesecake?
Maya | Wholesome Yum
0Hi Jeannie, I have a chocolate cheesecake recipe coming this fall!
Rocio
0Is it possible to make the crust go up the sides of the pan a little? In the recipe picture it looks like the crust goes up the sides. If so, any tips?
Alica Compagone
0Hi, I actually pressed some crust up the side on one the the ch. cakes I recently made. However, while baking the ‘side crust’ bake much quicker therefore was darker around the side of the cake. Wasn’t terrible looking and tasted just as good, but I decided I would just keep the sides crust free in the future.
Alica C
Maya | Wholesome Yum
0Thanks for sharing with us, Alica!
Dean
0Wrap the sides of the pan with the shiny side out. Reflects some heat back and slows the “browning”. I do that with every pie I bake.
Waiting IMPATIENTLY for the chocolate cheese cake recipe.
Maya | Wholesome Yum
0Hi Rocio, Yes, you can, but you’d need more of it. Try multiplying the ingredients for the crust by 1.5. Otherwise, instructions will be the same. I did not have it go up the sides in my testing or for the pictures.
Rocio
0Thank you! I am super excited. It’s baking! I was thinking of melting Lily’s dark chocolate stevia-sweetened baking chips and drizzling it on the slices when served. I will let you know how that goes. I looooooooove your recipes that I have tried so far. You rock!
Nikki
0This cheesecake is fab Maya and the best I’ve found and made..
Thank you x
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Nikki! Thanks for stopping by!
Andia Dinesen
0This cheesecake is AMAZING. We have made it twice and served it to friends who were not on Keto. Everyone loved it. Thank you for explaining the sweetener differences – it was so helpful and I feel like I am just scratching the surface of what I can do with keto baking now. Excited to try more of your recipes – thank you!!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Andia! Thanks for stopping by!
Kathleen
0Hi. I love your blog. This is not a question. I just wanted to input that instead of buying and using powdered erythritol, I put granular erythritol in my Vitamix and whalaa! I have powdered erythritol. Thank you for being a source of help with my diet. You are appreciated.
Maya | Wholesome Yum
0Thank you for sharing, Kathleen! Yes, you can definitely make your own powdered erythritol!
Fariba
0Hi Maya
I have a 10 inch spring for am pan. Do you think I should increase the crust or filling? And why some cheese cake recipes have sour cream combined with cream cheese? Thanks
Maya | Wholesome Yum
0Hi Fariba, Yes, you’d need more of the crust for sure, probably about 25% more (multiply the amount of each ingredient in the crust by 1.25). For the filling, you could probably keep it the same to avoid messing with conversions, and the cheesecake would just be a shorter height. Some recipes use sour cream for texture or moisture, but this recipe doesn’t need it.
Fariba
0Hi Maya, I have a question? If I want to use 2/3 cream cheese and 1/3 sour cream, do you think it’s a good idea?
Maya | Wholesome Yum
0Hi Fariba, I haven’t tried it with that ratio, but I’m guessing you’d need more cream cheese than that if you wanted to add sour cream. I’d say try it as-is first and then see if you want to experiment.
Thess SOLIS
0Hi Maya,
I just wanted to let you know that I made this Keto cheesecake twice already. It was easy to follow and so awesomely delicious. it cracked but that’s okay. I made a blueberry sauce.
Thank you so much for this wonderful Keto dessert.
Maya | Wholesome Yum
0I love to hear that! Thanks for stopping by!
Rebekah
0I make this crustless as I didn’t have the ingredients the first time I made it. Everyone loved it so much I always make it crustless. Lol. I also ran out of powdered swerve the last two times I made it, so my ratio is 1 cup powdered swerve and 1/4 cup granulated. It actually tastes better and has great texture. I served this to my husbands family and told them it was keto so if they didn’t like it they didn’t have to eat it. I had them all love it and go back for seconds! Been keto for 14 weeks and make this about every two weeks!
Maya | Wholesome Yum
0Thank you for sharing, Rebekah! So glad you and your husband’s family liked it. Good to know that it still worked supplementing a bit of granulated sweetener when you ran out of the powdered. Congrats on your keto journey!
Becca Knowles
0I make this cheesecake about once a week… we love it!
Well done!
I especially love how it smells while cooking… makes my tastebuds day water ❤️
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Becca! Please come back again soon!
Tammy
0Hello- I made this and it tastes lovely with the exception of the cooling/burning effect after you take a bite. I used xylitol. Is there any way around this or to counteract it? Thanks!!
Maya | Wholesome Yum
0Hi Tammy, It’s likely because you used xylitol – it’s fine to use, but you’d need less. Check the conversion calculator here.
Jacquelyn
0I made a almond crust i Use regular almonds I pulsated them added butter stevia and vanilla extract. Exit altogether impressed just a little bit enough to cover the bottom of each muffin tin and added the cheesecake filling is came out amazing!
Maya | Wholesome Yum
0I love to hear that, Jacquelyn! Have a great day!
Mori
0Super easy to make! I used the exact ingredients it called for (sometimes I have to substitute so it’s not a fair review) and halved the recipe and made it in a 7” springform pan and looks like it baked just fine. Tastes really good for being sugar free! Also made the raspberry topping and it’s good too!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Mori! Please come back again soon!
Zoe Mulholland
0Hi Maya,
I have the monk fruit powder as a sugar substitute, would this work instead of Swerve? Really looking forward to trying this. I’m doing Keto with my mum and she is craving something sweet. I want to surprise her! Your website is an awesome tool for me as a beginner!
Thanks!!
Maya | Wholesome Yum
0Hi Zoe, Pure concentrated monk fruit extract is not recommended, but you can use a monk fruit blend (like Lakanto). Use powdered for the filling; either granulated or powdered works fine for the crust. So nice of you to surprise your mom with cheesecake!
Lynda
0Can you freeze this cheesecake?
Maya | Wholesome Yum
0Hi Lynda, Yes, definitely!
Pam Hansen
0I added lemon zest and almond extract / also when done baking I mixed a cup of sour cream with 2tbs of swerve and vanilla and put on the top and baked for additional 15 min. Yum!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Pam! Have a nice day! Please come back again soon!
Erica B Shoemaker
0Hi, your recipe looks amazing! I was just wondering about using mascarpone cheese instead of cream cheese or to replace half of it, the label on mascarpone says it 0 carbs?
Maya | Wholesome Yum
0Thank you, Erica. Sorry, mascarpone won’t work in a baked cheesecake – it melts into a butter-like consistency when heated. Also, just so you know, mascarpone does not have 0 carbs. Manufacturers get away with writing 0 because they can round down if it’s less than 1 gram per serving. Mascarpone has 0.3 grams carbs per tablespoon, and cream cheese has 0.8 grams per tablespoon.
Joseph
0Great cheesecake. I used almond flour for crust. For the bottom of the pan, I used parchment paper. Lined the pan with foil outside for bath. Cooked crust as directed and did not seem done. Ended up cooking another 15 min. Baked it 50 min. Perfect cheesecake. The crust seemed almost raw. Firm though. Any suggestions? Thank for a great recipe.
Maya | Wholesome Yum
0Hi Joseph, I’m glad you liked the cheesecake. Sorry you had issues with the crust. I haven’t run into this before, but it sounds like it just needed to cook for longer. It should be fully cooked before adding the filling.