This keto cheesecake recipe will be a household staple no matter what diet you follow! Made with just 5 main ingredients, the filling is exceptionally thick and creamy! 3 grams of net carbohydrates per serving.
When it comes to low-carb cheesecake recipes, I have a few firm favorites. I love to do Cheesecake cupcakes, Cheesecake canapes, and a classic baked cheesecake.
Much of my recipe development and creation comes from some of my mother’s original recipes. Since starting a low-carb diet, I’ve looked through their recipe archives and tweaked a few by swapping out sugar and flour for more keto-friendly ingredients. On the rare occasion I stumble across a dessert or two that require very few swaps.
One of my mom’s most popular recipes is her classic New York cheesecake. On paper, you’d think it was full of carbohydrates and you’d be right. With a few SMALL tweaks (I’m talking two or three!)
This keto cheesecake recipe is going to be a dessert staple in your household, keto or not. It uses simple and affordable ingredients and only needs 5 ingredients, 6 if you include the crust! Well this dessert may look incredibly chic, but I promise you it is one of the most foolproof desserts you will ever make.
No sugar or grains needed, but you would never say it. the The texture is extra thick and creamy, and the crust is firm and buttery. It’s sweet, slightly sour and with a hint of vanilla, just like any classic cheesecake should be!
I went to my mom’s house the other day and brought this cheesecake and wondered if she could tell the difference. After enjoying a slice, she couldn’t believe it was low-carb and sugar-free. She swore it was her classic recipe!
Ingredients for a cheesecake
For the biscuit crust
- Keto Peanut Butter Cookies– While for most keto cake and cheesecake recipes we a. use Keto graham cracker crust, we found this cheesecake worked better with crushed one Peanut Butter Cookies. If you have a peanut allergy, Crushed works just as well Almond Butter Cookies.
- butter– Unsalted butter measured in the melted state.
For the filling
- cream cheese– Softened and at room temperature. Also, try using cream cheese that comes from a block instead of a tub. It contains very few additives (if any) and makes a much creamier dessert.
- sour cream– Like the cream cheese, your sour cream should be room temperature.
- Super fine sugar substitute– Also known as powdered sugar. Superfine sugar has the consistency between standard sugar and powdered sugar and you can easily make it yourself. Simply mix the erythritol until it has a finer texture.
- Eggs– room temperature.
- Vanilla extract– A classic vanilla cheesecake should ALWAYS have a hint of vanilla.
How do you make a keto cheesecake?
1. Start by mixing or crushing your peanut butter cookies until they reach a fine consistency. Transfer it to a bowl and add it to the melted butter and mix until it blends. Transfer to a 9-inch springform cake pan and refrigerate.
2. While the crust is cooling, prepare the filling. In a high speed mixer or food processor, mix the cream cheese, sour cream and superfine sugar substitute and stir until smooth. Add the eggs followed by the vanilla and mix again.
3. Place in the prepared cake base and bake at 160 ° C / 325 ° F for about an hour or until the cheesecake is firm in the middle.
4. Turn off the oven and open the oven door slightly to allow the cheesecake to cool completely. After cooling, place the cheesecake in the refrigerator for at least four hours.
Tips for the best recipe
- Avoid baking the cheesecake for too long as it will continue to cook as it cools. The filling is ready when the middle is mostly set.
- Cooling your cheesecake in the oven while it is still warm allows it to set even better than at room temperature. Be sure to keep the oven door slightly open or you will end up with a dense dessert!
- Do not refrigerate the cheesecake until it is completely cool. This avoids possible cracks on the top.
Tips for storing, freezing and serving
- To store: This dessert should always be kept covered in the refrigerator. It can be kept for at least a week.
- Freeze: Place leftover cheesecake slices in a shallow container and store in the freezer for up to 6 months. Make sure you thaw it completely before enjoying it.
- Serving ideas: I just like it with some dusting either Keto powdered sugar or a drizzle Caramel syrup. When I feel like it, I love a naughty ball Keto ice cream.
More keto cheesecake recipes to try
For the crust
- 2 1/2 cups Keto cookie crumbs * See notes
- 5/8 Cup butter melted
For the cheesecake filling
- 2 cups cream cheese softens and room temperature
- 1 1/4 cups sour cream Room temperature
- 3 great Eggs Room temperature
- 3/4 Cup super fine sugar substitute I used erythritol ** See notes
- 1 tablespoon Vanilla extract
Preheat the oven to 160C / 325F. Line a 9-inch springform pan with parchment paper or aluminum foil and set aside.
In a high speed mixer, add your keto peanut butter cookies and blend to a fine consistency. Measure out 2 1/2 cups and place in a mixing bowl. Add the melted butter and mix until combined.
Place the biscuit crust in the parchment-lined springform pan and spread it around the edge with the back of a spoon. Cool the crust while you prepare the filling.
In a high speed mixer or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until mixed. Add the eggs, then the vanilla extract and mix again until completely incorporated.
Take the cake base out of the refrigerator and add the cheesecake filling. Put the cheesecake in the oven and bake for an hour or until the center is almost set.
Switch off the oven and open the oven door a little. Let the cheesecake cool completely in it before putting it in the refrigerator for at least four hours to allow it to set.
* I’ve used shredded Keto Peanut Butter Cookies. Almond Butter Cookies will work, or you may prefer one Keto graham cracker crust.
** Superfine sugar substitute has a texture halfway between standard sugar and powdered sugar (confectionery). I just mix erythritol until it reaches that texture.
TO STORE: This dessert should always be kept covered in the refrigerator. It can be kept for at least a week.
FREEZE: Place leftover cheesecake slices in a shallow container and store in the freezer for up to 6 months. Make sure you thaw it completely before enjoying it.
Portion: 1portion | Calories: 192kcal | Carbohydrates: 6thG | Protein: 5G | Fat: 19thG | Sodium: 309mg | Potassium: 154mg | Fiber: 3G | Vitamin A: 733IE | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg | NET CARBONS: 3G