keto cheesecake

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.

No-Bake Keto Cheesecake Cups

Almond flour

butter

tsp Vanilla extract

Cinnamon

Sea salt

Packet stevia (optional)

oz Cream cheese (soften)

Sour cream (or

tbsp Butter (soften)

Granulated erythritol

Raspberries and mint leaves (optional, to garnish)

In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.

Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.

Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.

Top with raspberries if desired.

This keto no bake cheesecake is low in carbs, easy, and perfect for little lunch boxes or end of summer bashes. No cooking required for this keto dessert!

Easy Keto No Bake Cheesecake

heavy cream

cream cheese, softened (3 8 ounces blocks)

sweetener

vanilla extract

lemon

almond flour

brown sugar substitute I use this

cinnamon

granulated sweetener I use this

In a small bowl, mix all of the...

In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.

Line the bottom of a 10" springform pan...

Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.

In a large mixing bowl, beat the heavy...

In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.

In a seperate bowl, beat the cream cheese,...

In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.

Add the cream cheese mixture to the whipped...

Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.

Use a spatula to spread the cheesecake mixture...

Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.

Refrigerate a full 6 to 8 hours. Keep...

Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.

Best Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce. This classic cheesecake is made keto by cutting the sugar not the flavor. It's perfect texture is made by cooking it in the Instant Pot!

Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce

Swerve Confectioners

salt

unsalted butter (melted)

liquid stevia

8 oz blocks full-fat cream cheese, slightly softened

sour cream

eggs

lemon juice

stevia glycerite

strawberries ((unthawed))

granulated erythritol

sea salt

Coconut oil spray (for the pan)

Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.

For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl.

Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the crust.

Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water.

Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.

Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25 minutes.

Carefully turn the valve to “vent” to release any remaining pressure before opening.

Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.

Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.

While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan.

Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.

Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.

Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.

Serve each slice of cheesecake with a spoonful of strawberry topping.

Try these Keto Peanut Butter Cheesecake Bars for a creamy, decadent, low carb treat!

Keto Peanut Butter Cheesecake Bars

Lily's Sugar Free Chocolate Chips

butter, melted

(8 ounce) packages Philadelphia Cream Cheese

confectioners Monkfruit

peanut butter

tablespoons, melted butter

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchent paper or foil.

To make the crust combine the melted butter,...

To make the crust combine the melted butter, almond flour, confectioners sweetener and vanilla extract. The dough will be very buttery and wet, press it into the pan, making sure you get it all the way to the edges.

Bake the crust 7 minutes. The crust should...

Bake the crust 7 minutes. The crust should be very lightly browned and just begining to set. Allow it to cool COMPLETELY.

To make the cheesecake combine the cream cheese,...

To make the cheesecake combine the cream cheese, sweetener, egg, peanut butter and vanilla extract with an electric mixer. Beat the filling until it is completely combined and light and creamy.

Spread the cheesecake filling over the cooled crust....

Spread the cheesecake filling over the cooled crust. Bake at 350 degrees F for 30-33 minutes or until the cheesecake has set. Cool the cheesecake completely.

For the chocolate topping combine the melted butter...

For the chocolate topping combine the melted butter and sugar free chocolate chips, stir until the chocolate has melted and is smooth. You can do this in a microwaveable bowl, a double boiler, or small saucepan over low heat. Pour the melted chocolate over the cooled cheesecake and tip the pan back and forth so it covers it completely. Allow the cheesecake to cool at least 2 hours.

These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy and low carb! At just 2.4 net carbs per bar, these sweet treats won&#x27;t break your keto diet.

Keto Chocolate Chip Cheesecake Bars

cream cheese

vanilla

swerve (confectioners sugar)

chocolate chips (lily's sugar-free)

butter (1 stick)

swerve

Preheat oven to 350&deg;

Line a 8x8 baking pan with parchment paper...

Line a 8x8 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.

Melt butter

Combine butter, almond flour and swerve. Mix well.

Pat crust into pan and bake for 6...

Pat crust into pan and bake for 6 minutes

Combine cream cheese, egg, vanilla, and powdered swerve...

Combine cream cheese, egg, vanilla, and powdered swerve in a bowl and beat with an electric mixer until well combined

Fold in chocolate chips

Evenly press the cheesecake filling into the pan...

Evenly press the cheesecake filling into the pan and bake 30 minutes until a toothpick placed in the center comes out clean.

https://www.youtube.com/watch?v=rRjvA-XdRWw

RECIPE: https://itstartswithgoodfood.com/keto-chocolate-chip-cheesecake-bars/

These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy and low carb! At just 2.4 net carb per bar, these sweet treats won’t break your keto diet. 
#keto #lowcarb

This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.&nbsp;

New York Style Keto Cheesecake

cream cheese (softened)

Swerve Sweetener

eggs (room temperature)

sour cream (room temperature)

tsp grated lemon zest

tsp vanilla extract

Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.

In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.

Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.

Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.

Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.&nbsp;

https://www.youtube.com/watch?v=dEJ6rgV8kHU

This crustless low carb cheesecake is amazingly creamy and rich. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.

From The Everyday Ketogenic Kitchen: https://amzn.to/2mDxlmk

Or see the full recipe here on All Day I Dream About Food: https://alldayidreamaboutfood.com/new-york-style-keto-cheesecake/

Keto New York Style Cheesecake

Keto Cheesecake made in under an hour! This is the BEST easy low carb cheesecake recipe you'll try. It's amazingly rich &amp; creamy and has the most delicious keto friendly shortbread cookie crust. Best of all, each slice has only 3g NET CARBS!

Keto Cheesecake | The BEST Low Carb Cheesecake Recipe For Keto

Cheesecake Filling:24 oz (681 grams)

Cups (300 grams) Fresh Mixed Fruit (strawberries, blackberries, raspberries, blueberries)

Tbsp. Chia Seeds

Just Under 1/2 Cup (100 grams) Cream Cheese

Just Under 1/4 Cup (50 grams) Heavy Whipping Cream

First, bring the eggs and cream cheese up to room temperature

Also, at this point preheat you'll want to preheat your oven to 300 Degrees

Next, take out your food scale, a large bowl, and add all of the dry ingredients for the crust

*Note: For BEST results, I HIGHLY recommend using a food scale to weigh all of the ingredients out to the gram.

Whisk them together until they're combined

Now add all of the wet ingredients to the bowl, and mix them with a spatula until a thick batter forms

Once it does, coat a 8-inch springform pan with baking spray, and add the batter to the pan

Evenly press the dough out in the pan with the spatula, and bake it for 15 minutes

Making The Crust:

While the crust is baking add another large bowl to your food scale, and add the cream cheese and the confectioners Swerve to it

Use a hand mixer to combine the two ingredients into one another

Once combined add the lemon juice, vanilla extract, and one egg into the bowl and mix again

When those ingredients have been incorporated into one another add the second egg and mix a final time

At this point, the filling should be thick and creamy, and the crust should be done baking in the oven

So, now you'll want to turn the temperature of the oven up to 350 Degrees and add the filling of the cheesecake on top of the crust

And make sure you evenly distribute the filling in the pan, I like to use an icing spatula to help me with this

Once the filling has been added, bake the cheesecake for around 35 minutes

Ultimately you'll know it's done when the edges are set, but the middle still "jiggles" a little bit when you shake the pan

When it's done baking you'll want to remove it from the oven and let it cool down to room temperature

Once it cools, you'll want to cover the top of the springform pan with tin foil and refrigerate it for at least 5 hours

When the keto cheesecake has fully set, and cooled, remove it from the oven, and enjoy

Making The Filling:

About an hour before the cheesecake is chilled, you can prepare the fruit topping and whipped cream to go on top.

First, place the mixed fruit in a saucepan and heat it on the stovetop until it slightly boils. Then let the liquid evaporate for about 10 minutes.

Next, set the cooked fruit aside and let it cool. Once it does, add the chia seeds and let them absorb for 15-20 minutes.

Optional Fruit Topping

Put the cream cheese and heavy cream in a mixing bowl and beat them together until thoroughly combined. 

Once combined add to a pipping bag and pipe on the outer ring of the cheesecake.

Whipped Cream:

OMG this is my new go-to Keto cheesecake recipe!! So good...thanks a million.

INCREDIBLE! This was my first time making a cheesecake so I was VERY nervous but the first time came out AMAZING. I was so excited I gave it to friends and family and we demolished it!

This was phenomenal!! I don’t feel guilty for eating this at all 😀

would you be able to update with the total nutrition? I sliced it up wrong so that I came up with 16 slices instead of 12.

This is better than any “regular” cheesecake I’ve ever had. I followed the recipe exactly and it came out PERFECTLY. I don’t know if I can live without this in the fridge. And it is so low in carbs. I can’t even believe it! Thank you so much!!

Absolutely ridiculous. If not for the slight cooling effect Swerve, has there is no way anyone would know this was low carb. Was a big hit for our Thanksgiving dessert, helped me stay on track and in ketosis.

This CHEESECAKE is delicious I don’t have to look no further. ❤️

This is by far my FAVORITE keto cheesecake recipe. I usually tweak the crust recipe, but the filling is THEBOMB.COM! any time i make it, i get a MILLION compliments.  Thank you Joe!!!

Made this yesterday added some whip cream and chocolate chips.

Wow this is the easiest keto cheesecake recipe I’ve used. I added more lemon juice and the zest and just a bit less Erythritol.  Baked the crust about 22 minutes. Thus came out just perfect and tastes so good! This one is the only one I’ll be making from now on.

So excellent!  Thank you for this Keto Cheesecake recipe.  It's absolutely delicious!

Made this yesterday, flavor delicious, but did have a very soggy crust initially (before adding the filling).  Baked for about 45' result perfect!  Thanks so much for this recipe and instructional video.

Thinking the last line is remove from refrigerator and enjoy?   Delicious and easy. Will make it again

I made this for a dinner party last night.  It was amazing.  Next time I will bake the crust a bit longer as I found it wasn’t as crispy as I would have liked.  This cheesecake will be a frequent dessert in our house from now on.

This is my new favorite recipe. It works as a great base for flavored cheesecake, as well. I have used this to make key lime, turtle, chocolate/raspberry and hazelnut.

Hubby and mama approved! It came out so perfect! And I made some strawberry low carb sauce for the top as well! So good! Thank you so much!

This recipe is unbelievable. It is probably my favorite cheesecake, and it's really simple to make. I'll definitely be making this to bring to family events so I'll have a dessert I can eat and not worry about being kicked out of ketosis. :)

The best cheesecake recipe I’ve ever had
This is including non keto cheesecakes too. It’s incredible. I really recommend adding 1-2 tablespoons of heavy cream and sour cream. It’s soooo amazing my whole family loved it! Thank you!!! Will be making again many more times

We loved this one!  It's best if left overnight.  I used 1 Tablespoon of Lemon Juice.  It was the best recipe I've tried in cheesecakes.  I liked it even better than the Keto Japanese Cheesecake recipe we were having monthly.  Thank you for sharing it with all of us.

Only had about 15 Oz. of Cream Cheese so I halved the recipe.
I used 2 whole eggs anyway
Didn't have the right sweetener but Birch Xylitol worked great too.
Substituted Clarified butter for regular butter. This is a MUST for any recipe using butter.
Oh, and I added a little extra salt (Himalayan sea salt).
Anyway, it turned out soooo GOOOOD!!!
Thanks for the recipe.

I used equal amount monkfruit bc I didn't have Swerv. Turned out great!

Perfection. Thank you so much! It fixed my cravings. Will not relapse!

Holy Sh*t this is delicious, just took a bite of the chilled cheesecake! What a life hack. You could easily find yourself eating several slices in one sitting. Awesome base for other flavors of cheesecake as well. Thanks for posting this! Your video was helpful too!

This looks so delicious and beautiful! Can’t wait to make it!

I currently making this. I’m realizing my pan is a 6 inch pan and I’ve already got it the oven. Any tips on how long I should cook it? or is it all lost?
thanks

I made this cheesecake today. I was worried because I don't have a scale but it turned out fantastic. I added a tad more lemon juice and vanilla extract just because of personal taste preference. I did use a stand mixer for the filling and beat it on high for about 30-40 seconds at the end. This made the filling really light. After filling the pan I also removed air bubbles from the filling the same way I do with regular cakes.  I made a keto friendly blueberry topping and suffice to say there are no leftovers. 
Great recipe!

Everyone in my household and I love it. Thank you for sharing your recipe. I will be making more keto cheesecake in the future. 😀

This turned out perfect!! I crave cheesecake all the time and wanted a keto version. I tried a No-bake version from another recipe site and unfortunately it turned out pretty much inedible! I found this recipe on YouTube and decided to try. It was super easy and turned out PERFECT! It tastes exactly like the cheesecake I get from a local Italian restaurant. So good!!!

I have made this numerous times it’s so good and everyone loves it can’t tell it’s low carbs, delicious.

This is amazing!!! I added some sugar free peanut butter to the base and it made it so tasty! And berries to the topping. Best keto cheesecake recipe!

I made for the first time and I thought it tasted just as delicious as regular cheesecake. From reading other comments I think next time I will bake the crust a little longer and perhaps add more sweetener for flavor.. but  over all it was delicious and easy! I found a lady that makes keto desserts and charges 65 for small cakes, which made me want to try making it myself! Glad I found your recipe!

I made this 2 weeks ago exactly as the recipe calls for and it turned out great! My whole family loved it, even my picky eating sister. Thank you much for sharing that!

I absolutely love cheesecake but have not eaten any in some time because of the high sugar and carbs until now. Oh my goodness!!! This cheesecake is amazingly so delicious. I am not missing out on the taste. 3 net carbs!!!! That is ridiculous. My husband devoured it. So I made it again. Thank you for this healthy cheesecake creation. I am looking forward to making the carrot cake next.

I wish I could give this recipe a 10. Once again he hit it on the dot! Non
keto folks can’t tell the difference. I top it with keto jam. I am amazed.

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Top Tags

No-Bake Keto Cheesecake Cups

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Low Carb Instant Pot Cheesecake wit...

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