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Homemade Keto Cheesecake Recipe with a Creamy Texture and No-Bake Option - Simple, Rich, and Low-Carb

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Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 3 tablespoons powdered erythritol or allulose (or a keto sweetener blend)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon (optional)
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the baked cheesecake filling: 24 ounces (3 blocks) full-fat cream cheese, softened
  • 2/3 cup powdered erythritol or allulose
  • 1/3 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice (fresh)
  • 3 large eggs, room temperature
  • Pinch of salt
  • For the no-bake cheesecake filling: 24 ounces full-fat cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 2/3 cup powdered erythritol or allulose
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt
  • (Optional) 1 teaspoon unflavored gelatin + 1 tablespoon water, for extra firmness
  • Equipment: 9-inch springform pan
  • Mixing bowls and hand mixer or stand mixer
  • Rubber spatula
  • Parchment paper
  • Foil and roasting pan (for baked water bath, optional)

Instructions
 

  • Prepare the 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, and cinnamon (if using). Add melted butter and vanilla. Stir until it resembles damp sand.
  • Press and set. Press the crust mixture firmly and evenly into the pan. For baked cheesecake, pre-bake at 325°F (163°C) for 8–10 minutes until lightly golden. For no-bake, chill the crust for 20 minutes instead.
  • Choose your path: baked or no-bake. Follow the instructions below for your preferred version.
  • Mix the filling. Beat softened cream cheese on medium speed until smooth, about 1 minute. Add sweetener and beat until fluffy. Mix in sour cream, vanilla, lemon juice, and salt. Scrape the bowl as needed.
  • Add eggs gently. Beat in eggs one at a time on low speed, just until combined. Do not overmix. Overmixing adds air and can cause cracks.
  • Set up the bake. Reduce oven to 300°F (150°C). Wrap the outside of the springform pan with foil to prevent leaks if using a water bath. Place the pan in a larger roasting pan and pour hot water halfway up the sides for an even bake. Water bath is optional but helps avoid cracks.
  • Bake. Pour filling over the crust. Bake 55–70 minutes, until edges are set and the center jiggles slightly like Jell-O. It should not be soupy.
  • Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove, run a knife around the edge, and cool to room temperature.
  • Chill. Cover and refrigerate at least 6 hours, preferably overnight, before slicing.
  • Whip the cream. In a cold bowl, whip heavy cream to stiff peaks. Set aside.
  • Beat the base. In another bowl, beat softened cream cheese and sweetener until very smooth. Add vanilla, lemon juice, and salt.
  • (Optional) Stabilize. If using gelatin, sprinkle it over 1 tablespoon cold water. Let bloom 5 minutes, then gently warm until dissolved (microwave 5–10 seconds). Beat into the cream cheese mixture on low.
  • Fold together. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  • Fill and chill. Spread filling over the chilled crust. Smooth the top. Refrigerate at least 6 hours, preferably overnight, until firm.