Keto Cheesecake - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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This incredibly creamy and flavorful keto cheesecake is one of those desserts where the low-carb version is just as good as the original!

It's made without crust and sweetened with stevia, but you can use a granulated sweetener if you wish.

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Cheesecake is a dessert where the keto version is almost identical to the traditional one. There's no need to use specialty flour, for example. These flours tend to give keto baked goods a distinct texture and flavor.

But cheesecake, at least the filling, doesn't typically contain flour. So, adapting it to a keto diet is quite easy. Indeed, in addition to this keto cheesecake, I make crustless ricotta cheesecake, keto pumpkin cheesecake, and cheesecake-stuffed strawberries.

Jump to:
  • Ingredients
  • Variations
  • Keto Cheesecake Instructions
  • Expert Tips
  • Recipe FAQs
  • Serving Suggestions
  • Storing Leftovers
  • More Keto Cheesecake Recipes
  • Foodie Newsletter
  • Recipe Card

Ingredients

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You'll only need six simple ingredients to make this keto cheesecake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Unsalted butter: Use it to grease the pan. You want to grease it well to ensure the cake doesn't stick. This is important not just for ease of releasing the cake from the pan but also to prevent cracks. You don't want the cake to stick to the edges of the pan while it cools down.
  • Cream cheese: Make sure you use blocks of cream cheese, not tubs of cream cheese spread. Bringing the cream cheese to room temperature before using it is important.
  • Sour cream: Please bring it to room temperature before using it.
  • Vanilla extract: I add quite a bit - a full tablespoon. So, using a high-quality pure vanilla extract is a good idea.
  • Sweetener: I use stevia glycerite. The amount I use equals 1 cup of sugar, which is the perfect level of sweetness. It's important not to over-sweeten a cheesecake. You want the tanginess of the cream cheese and sour cream to shine through.
  • Eggs: I use large eggs in almost all of my recipes, this one included. Make sure they are at room temperature.

Variations

  • If you like coconut, you can substitute coconut extract for vanilla extract. Use just one teaspoon of it, not a full tablespoon. It's more potent than vanilla extract.
  • Sometimes, I add a tablespoon of lemon or orange zest to the mixture. It's very good!
  • You can use a granulated sweetener instead of stevia to equal one cup of sugar.

Keto Cheesecake Instructions

The detailed instructions for making this cake are included in the recipe card below. Here's an overview of the steps:

1. Mix the batter

Place the cream cheese in a large bowl and use a handheld mixer set to the lowest speed to lightly beat it until smooth. Add the sour cream, vanilla, and sweetener. Mix just until incorporated. Don't over-mix.

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Add the eggs one by one, mixing them in minimally. You don't want to introduce too much air into the batter.

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2. Bake the cake

Pour the batter into the well-greased pan and smooth the top with a spatula.

Bake the cake until the edges are slightly puffed and just beginning to brown and the middle is still sunken and jiggly but no longer liquid. This should take 50-60 minutes in a 300°F oven. It's important not to over-bake to prevent cracks.

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Keto Cheesecake - Healthy Recipes Blog (6)

3. Cool the cake

When you see that the cake is done, turn the oven off and open the door, leaving it ajar. Allow the cake to cool gently and slowly in the oven for one hour. This is another trick for preventing cracks.

After the cake has spent an hour in the cooling oven, take it out and place it on a cooling rack. If the edges of the cake haven't pulled away from the sides of the pan, gently run a knife around the rim of the pan to loosen them. This helps prevent cracks from forming as the cake cools. Let the cake cool completely for about 2 more hours.

When the cake is completely cool, transfer it to the fridge. Refrigerate the cake, uncovered (to prevent condensation), for at least 8 hours, preferably 24 hours, before slicing and serving.

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Keto Cheesecake - Healthy Recipes Blog (8)

4. Slice the cake

To slice the cake neatly, use a sharp, non-serrated knife. Dip the knife in hot water and wipe it before each slice. To lift each slice from the pan, slide a cake server underneath the slice and gently lift it up.

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Keto Cheesecake - Healthy Recipes Blog (10)

Expert Tips

Baking a keto cheesecake has its challenges - mainly that cheesecakes tend to crack as they cool and sometimes while they bake. Here are a few tips for preventing those unsightly cracks.

1. Take your time

Bake the cheesecake the day beforeyou plan on serving it, and consider it an all-day affair - two hours for bringing the ingredients to room temperature, an hour for baking, one more hour for cooling the cake in the oven, and two hours for cooling it outside the oven.

So, six hours have passed before you can put the cake in the fridge! Then, you need to refrigerate it overnight, preferably for 24 hours.

Cheesecakes are NOT quick recipes. Well, except for this microwave cheesecake, which is not an actual cheesecake but is very tasty and ready fast.

2. Bring the ingredients to room temperature

This is a must! Some people leave the cold ingredients (eggs, cream cheese, and sour cream) out of the fridge overnight in a cool kitchen. I usually take them out of the fridge in the morning, two hours before I start mixing the cake.

3. Don't overmix

Overmixing will aerate the batter, which can cause cracks later on as the cake cools and shrinks. So beat the ingredients at the lowest speed, and add the eggs last, as they can add the most air to the batter.

4. Grease the pan well

This will allow the edges of the cake to easily pull away from the pan as the cake cools and shrinks.

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5. Use a water pan

A water pan, placed on the bottom oven rack, is better than a water bath (placing the springform pan in a larger pan with hot water) because you eliminate the risk of water seeping into the cake while still keeping the oven moist to help prevent the cake from drying out and cracking.

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6. Don't open the oven door

Use the oven light to peek and judge as best as you can if the cake is ready. It's better to slightly underbake than to overbake. An overbaked cheesecake will definitely crack and will be dry and mealy instead of creamy.

If your oven is accurate, as a general guideline, you can turn the oven off after 50 minutes. However, if the center of the cake appears to be liquid, add 10 more minutes.

7. Bake at a low temperature

Bake the cake at 300°F. Turn the oven off as soon as the cake is done: the edges should be slightly puffed, but the center should still be sunken, though not liquid. If you wait until the center is fully baked, the cake will end up overbaked and will crack.

8. Let the cake cool slowly

Let it cool in the oven with its door ajar for a full hour. Then, on a cooling rack out of the oven for two more hours. After the cake has cooled to room temperature, refrigerate it overnight, ideally for 24 hours.

9. How to deal with cracks

Cracks in cheesecakes are very common. Despite my best efforts, sometimes my cakes end up with cracks like this:

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The best way to deal with a cracked cheesecake is to disguise the cracks with a topping. You can use sliced berries or go for more elaborate toppings such as strawberry compote or blueberry compote.

Recipe FAQs

Can I use a sweetener other than stevia?

Yes. You can use any granulated sweetener. I prefer to use stevia in my recipes, but stevia does present some challenges.

The main challenge is that sugar, and even sugar-free granulated sweeteners, add bulk and texture to baked goods. With stevia, you lose both. Still, this cake is truly wonderful. It's actually one of those recipes where I don't miss the sugar at all.

Can I use reduced-fat cream cheese?

Yes. I've made this cake several times with reduced-fat cream cheese and low-fat sour cream, and it turned out amazing.

My Dad ❤️ uses reduced-fat cream cheese and reports that it works well for him, too. Here are recent photos that he sent me:Keto Cheesecake - Healthy Recipes Blog (14)

Can I freeze a keto cheesecake?

Yes. It should be completely cool before you freeze it. Remove the springform pan's outer rim, leaving the cake on the bottom of the pan. Wrap the cake in two layers of plastic wrap, then add a layer of foil.

You can keep the cake in the freezer for up to three months. Thaw it in the fridge overnight. Remove it to the counter 30 minutes before slicing, and carefully remove the foil and plastic wrap.

Serving Suggestions

I love this cake just as it is and don't usually bother with toppings. But if you'd like, you can top it with any of the following:

Keto whipped cream:

Keto Cheesecake - Healthy Recipes Blog (15)

Blueberry compote:

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Strawberry compote:

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Keto chocolate mousse:

Keto Cheesecake - Healthy Recipes Blog (18)

Melted peanut butter (or keto hazelnut spread):

Keto Cheesecake - Healthy Recipes Blog (19)

Storing Leftovers

I usually slice the entire cake once it's been refrigerated overnight and store the slices in airtight containers in the fridge, as shown in the image below:

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We're a family of four, and this cake is incredible, so we go through the slices quickly. But it should last in the fridge for up to 5 days.

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More Keto Cheesecake Recipes

  • Ricotta Cheesecake
  • Microwave Cheesecake
  • Keto Cheesecake Bites
  • Cheesecake-Stuffed Strawberries

Recipe Card

Keto Cheesecake - Healthy Recipes Blog (26)

4.98 from 303 votes

Pin Recipe Print Recipe

Keto Cheesecake

Detailed step-by-step instructions and lots of great tips for making delicious, smooth, and creamy keto cheesecake.

Prep Time15 minutes mins

Cook Time1 hour hr

Cool time11 hours hrs

Total Time12 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: 12 slices

Calories: 366kcal

Author: Vered DeLeeuw

Ingredients

  • 1 tablespoon soft unsalted butter for the pan
  • 32 ounces cream cheese at room temperature
  • 1 ½ cups sour cream (12 ounces) at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon stevia glycerite (equals 1 cup of sugar)
  • 4 large eggs at room temperature

Instructions

Prepare the ingredients and pan:

  • Remove the refrigerated ingredients from the fridge at least 2 hours before you start mixing. They must be at room temperature.

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  • Preheat your oven to 300°F. Boil a kettle of water, let the water slightly cool, then carefully pour them into a 9 X 13-inch pan. Place the pan with the water on the lowest oven rack.

    Keto Cheesecake - Healthy Recipes Blog (28)

  • Generously butter the sides and bottom of a 9-inch nonstick springform pan.

    Keto Cheesecake - Healthy Recipes Blog (29)

Mix the batter:

  • Place the cream cheese in a large bowl. Using a handheld mixer set to the lowest speed, lightly beat the cream cheese until smooth.

    Keto Cheesecake - Healthy Recipes Blog (30)

  • Add the sour cream (if it's at room temperature, there will be some liquid separation - add the liquid, too), vanilla, and stevia. Mix just until incorporated.Don't over-mix.

    Keto Cheesecake - Healthy Recipes Blog (31)

  • Add the eggs one by one, beating after each addition. Only beat for as long as it takes to get a smooth batter, then stop. Don't over-mix.

    Keto Cheesecake - Healthy Recipes Blog (32)

  • Give the batter a final stir using a rubber spatula to ensure the ingredients are well incorporated.

    Keto Cheesecake - Healthy Recipes Blog (33)

  • Pour the batter into the prepared pan. Smooth the top out with a spatula.Gently tap the pan on the counter to remove air.

    Keto Cheesecake - Healthy Recipes Blog (34)

Bake the cake:

  • Place the pan in the oven, on the middle rack, above the water pan. Bake without opening the oven door until the edges are slightly puffed and the center is still sunken but not liquid, 50-60 minutes. If you shake the pan gently, the center will jiggle at this point.

    Keto Cheesecake - Healthy Recipes Blog (35)

Cool the cake:

  • Turn the oven off and leave the cake in the oven with the oven door ajar for one hour. Remove the cake from the oven and place the pan on a cooling rack. If the cake's edges haven't pulled away from the pan, gently run a knife around the rim to loosen the cake's edges from the pan. This helps prevent cracks from forming as the cake cools. Let the cake cool completely in the pan on the counter for about 2 more hours.

    Keto Cheesecake - Healthy Recipes Blog (36)

  • When the cake is completely cool, transfer it, still in the pan, to the fridge. Refrigerate the cake uncovered (to prevent condensation) for at least 8 hours, preferably 24 hours, before slicing and serving.

    Keto Cheesecake - Healthy Recipes Blog (37)

Slice the cake:

  • Remove the cheesecake from the fridge 30 minutes before serving it. Gently remove the springform pan's outer rim. Use a very sharp, non-serrated knife for cutting the cake. To prevent messy slices,dip your knife in hot water and wipe it clean before each cut.Use a cake server to gently lift the slices from the pan.

    Keto Cheesecake - Healthy Recipes Blog (38)

Top the cake:

  • This is optional, but you can top the cake with several toppings, including blueberry compote (as shown in the photo), strawberry compote, and keto chocolate mousse.

    Keto Cheesecake - Healthy Recipes Blog (39)

Video

Notes

  • Make sure you use blocks of cream cheese, not tubs of cream cheese spread.
  • Cracks are common. You can use any of the toppings suggested above to hide them.
  • Storage instructions: Place the leftover slices in sealed containers in the fridge for up to 5 days. Line the containers with wax or parchment paper. Remove the leftovers from the fridge one hour before serving them (30 minutes if your house is warm). Cheesecake is best at room temperature.
  • Freezing instructions: It should be completely cool before you freeze it. Remove the springform pan's outer rim, leaving the cake on the bottom of the pan. Wrap the cake in two layers of plastic wrap, then add a layer of foil. You can keep the cake in the freezer for up to three months. Thaw it in the fridge overnight. Remove it to the counter an hour before slicing it, and carefully remove the foil and plastic wrap.

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Nutrition per Serving

Serving: 1slice | Calories: 366kcal | Carbohydrates: 6g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Sodium: 263mg | Sugar: 5g

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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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More Low-Carb Desserts

  • Keto Mug Cake
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About the Author

Keto Cheesecake - Healthy Recipes Blog (50) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Reader Interactions

Comments

    Leave a Comment

  1. Sharon

    Keto Cheesecake - Healthy Recipes Blog (51)
    Dear Vered.
    "Toda Raba" for a great recipe! This turned out the best keto cheesecake I have ever made after years on keto.
    Shalom from Israel!

    Reply

    • Vered DeLeeuw

      Shalom, Sharon!
      You're very welcome! I'm so glad this cake was a success. ❤️

      Reply

  2. Jennifer Seymour

    Keto Cheesecake - Healthy Recipes Blog (52)
    Will the cheesecake batter leak through the pan at all (with no crust)? Thanks so much - trying this in a couple days!

    Reply

    • Vered DeLeeuw

      Hi Jennifer,
      It never happened to me.
      Ideally, you should use a newer pan - old ones can be warped. The bottom of the pan should fit snugly. You shouldn't be able to move it.
      To be on the safe side, you can wrap the bottom of the pan with foil before pouring in the batter and place the pan on a foil-lined baking sheet.

      Reply

  3. Kristin

    Hello!
    Curious if you think I could replace the stevia glycerite with 1 cup swerve confectioners? (1 cup of this equals 1 cup sugar)

    Thank you in advance!

    Reply

    • Vered DeLeeuw

      Hi Kristin,
      Yes, that should work!

      Reply

  4. Angela

    Keto Cheesecake - Healthy Recipes Blog (53)
    This cheesecake is extremely tasty. I have made many cheesecakes over the years that have sugar in them. I have to say that this one turned out perfect, nice and light, cooked perfectly with no cracks. Thank you for the advice to let it cool slowly, this is the first time I have cooled a cheesecake in the oven. Great recipe and I highly recommend anyone that is on a sugar free diet that loves cheesecake to try this recipe!

    Reply

    • Vered DeLeeuw

      I'm so glad you enjoyed this cake, Angela! Thank you for taking the time to write a comment.

      Reply

  5. Claudia Race

    I made this yesterday and would like to know how many servings are in the cheesecake? One slice means nothing without some kind of way to gage the size.

    Thanks

    Claudia

    Reply

    • Vered DeLeeuw

      Hi Claudia, the recipe makes 12 servings.

      Reply

Keto Cheesecake - Healthy Recipes Blog (2024)

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