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Homemade Keto Cheesecake Recipe With a Creamy Texture and No-Bake Option - Easy, Low-Carb, and Delicious

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 3 tablespoons powdered erythritol or allulose (or your preferred keto sweetener)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling (baked or no-bake base): 24 ounces full-fat cream cheese, softened
  • 2/3 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 3 large eggs (baked version only; omit for no-bake)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 lemon’s zest (optional, but brightens flavor)
  • Pinch of salt
  • For the no-bake set (no-bake version only): 1 cup heavy whipping cream, cold
  • 1 teaspoon powdered gelatin + 2 tablespoons cold water (optional but helps firm)
  • For serving (optional): Fresh berries in moderation
  • Sugar-free berry sauce or chocolate drizzle

Instructions
 

  • Prep your pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  • Make the crust: In a bowl, mix almond flour, sweetener, salt, cinnamon, melted butter, and vanilla. Stir until it resembles damp sand and holds when pressed.
  • Press and set: Firmly press the crust into the pan in an even layer. For the baked version, pre-bake at 325°F (165°C) for 8–10 minutes until lightly golden. For no-bake, chill the crust for 15 minutes.
  • Soften cream cheese: Make sure it’s truly soft. Let it sit at room temp for 45–60 minutes. This prevents lumps and ensures a smooth filling.
  • Beat the base: Using a hand mixer or stand mixer on medium-low, beat cream cheese with sweetener and salt until smooth, about 1–2 minutes. Scrape down the bowl.
  • Add flavor: Mix in sour cream, vanilla, lemon juice, and zest. Blend until creamy and cohesive. Do not overbeat.
  • For the baked version: Beat in the eggs one at a time on low speed just until incorporated. Overmixing adds air and can cause cracks.
  • Pour filling over the pre-baked crust. Tap the pan gently to release air bubbles.
  • Bake at 300°F (150°C) for 45–60 minutes. The edges should be set and the center slightly wobbly.
  • Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then cool at room temperature for another hour.
  • Chill, covered, for at least 4 hours (overnight is best) before slicing.
  • For the no-bake version: Optional gelatin step: Sprinkle gelatin over cold water. Let bloom 5 minutes. Warm gently until dissolved and clear. Cool slightly.
  • Whip the heavy cream to soft-medium peaks.
  • Whisk the cooled gelatin into the cream cheese mixture (if using). Gently fold whipped cream into the filling in two additions.
  • Spread filling over the chilled crust. Smooth the top. Chill at least 6 hours, preferably overnight, until firm.
  • Slice and serve: Run a thin knife around the pan before releasing the ring. Warm your knife under hot water and wipe between slices for clean cuts.