Keto Cheesecake

Keto Cheesecake is a creamy low-carb Keto dessert with a crunchy cinnamon graham cracker crust. Add low-carb fruit like fresh berries to the top of the cheesecake.

BEST KETO CHEESECAKE RECIPE

You might wonder if cheesecake is allowed on the Keto diet and the answer is yes, with just a few adjustments. Traditional cheesecake usually has graham crackers for the crust and a sweet filling. 

Using a low-carb sweetener like monk fruit sweetener for the filling instead of regular sugar and your favorite Keto cereal for the cheesecake crust makes it easy. Even our non-Keto friends had no idea it wasn’t regular cheesecake. It tastes like the real thing.

No water bath needed, no springform pan. Simple, easily cut into individual slices, and a low-carb cheesecake to satisfy that sweet tooth on the Ketogenic diet. 

HOW TO MAKE KETO CHEESECAKE

1. Preheat the oven to 350 degrees F and spray a square or round 9″ pan with cooking spray.

2. For the Crust: In a food processor, pulse the cereal until it’s fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.

3. In a large bowl of stand mixer or with a hand mixer, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.

4. Pour cheesecake filling on top of the crust and bake cheesecake for 30-35 minutes or until center of cheesecake is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries.

WHY DID MY CHEESECAKE CRACK?

The reason cheesecakes crack is for a few reasons. It can be that the cheesecake is baked at too high of a temperature. Usually when a cheesecake cracks it is because there was a big change in temperature quickly.

The main way to avoid this is to let the cheesecake cool to room temperature before placing in the fridge to cool.

TIPS:

• For best results, use room temperature ingredients.
• Brighten up the flavor by adding a few tablespoons of lemon juice.

TOPPINGS:

We like to top this with whipped cream sweetened with powdered Swerve and low-carb berries such as strawberries, blueberries, and raspberries.

OTHER KETO DESSERT RECIPES

• KETO CARROT CAKE CHEESECAKE
• CINNAMON PORK RINDS
• KETO LAVA CAKE

KETO RECIPES

• Keto Biscuits
• Pizza Chaffle
• Baked Stuffed Avocado
• Proscuitto Egg and Sausage Cups
• Keto Meatballs
• Keto Chicken Pot Pie
• Lasagna in a Bowl
• Egg Drop Soup
• Pizza Stuffed Mushrooms
• Warm Bacon Cheese Dip
• Keto Seven Layer Dip
• Stuffed Mushrooms
• Cheesy Broccoli and Bacon Chicken
• Cloud Bread
• Bacon Asparagus Frittata Recipe
• Keto Broccoli Salad

Keto Cheesecake

4.63 from 16 votes

Keto Cheesecake is a classic cheesecake that you can eat on the low carb diet with a crunchy cinnamon graham cracker crust. Top with low-carb fruit like berries.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 9 servings

Ingredients

Crust:

• 2 cups low-carb cereal, we like [cinnamon toast Catalina Crunch]
• 1/4 cup butter, melted

Filling:

• 2 (8 ounce) blocks cream cheese, softened, (16 ounces total)
• 1/2 cup erythritol, any low-carb sweetener like Monkfruit or Swerve
• 3 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• [10 drops liquid Stevia]

Instructions

 

• Preheat the oven to 350 degrees F and spray a square or round 9" pan with cooking spray.
• For the Crust: In a food processor, pulse the cereal until it's fine crumbs. Add the melted butter until combined. Press firmly into prepared pan and bake for 5 minutes. Cool while preparing the filling.
• In a large mixing bowl, beat the cream cheese and erythritol until fluffy. Add the sour cream, eggs, vanilla, and liquid Stevia and beat until smooth.
• Pour cheesecake batter on top of the crust and bake for 30-35 minutes or until center is set. Remove from oven and let cool to room temperature before chilling for 4 hours. Serve with cream and berries. Store leftovers in an airtight container.

Serving: 1/9 of the recipe, Calories: 88kcal, Carbohydrates: 2g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 61mg, Sodium: 85mg

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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