This Keto Cheesecake has the creamiest filling and a delicious crisp graham cracker-like crust! It freezes fantastically, so you can make it now and defrost for the holidays.
For Thanksgiving, I posted this Keto Pumpkin Cheesecake. Reviews have been great! I felt motivated by that, so here’s another keto cheesecake.
And this one is even better. Not because there’s anything wrong with the pumpkin version, but in my opinion, pumpkin can’t compete with a classic cheesecake filling.
This filling is so perfectly creamy, strikingly rich and tastes just like regular cheesecake filling. If you’re keto and want to bring something to impress friends and family, this is it!
I made a whole bunch of these cheesecakes while I was finalizing the recipe, most of which I gave away.
I’m so happy to report that nobody knew this cheesecake was keto.
You can taste the sweetener in the crust if you eat it alone, but you can’t taste it in the filling at all. I have no idea how this is possible.
Like I said in the pumpkin version, it’s like cream cheese does something magical to keto sweeteners to make them palatable to people who usually don’t like them (that would be me!).
Usual cheesecake ingredients here, plus almond flour + coconut flours for the crust and keto sweetener.
For the crust
- Almond flour – another type of nut flour could work, but I don’t think any are as finely ground as almond flour. So I wouldn’t recommend experimenting as the crust would likely be greasy.
- Pecans or walnuts – these are always best toasted, but there’s no need to do so here as the nuts get toasted while pre-baking the crust.
- Coconut flour – I realize it’s only a small amount, but there’s no sub for it. You have to use coconut flour.
- Butter – I haven’t tried this cheesecake with coconut oil or anything else in place of the butter. I thought it’s already full of dairy, so it’s best to go with butter, which will give you a better flavor than coconut oil.
I know that coconut oil would not be a direct sub. I would use 1/4 cup + 2 teaspoons of refined coconut oil + 1 teaspoon of water.
This is because oil is 100% fat and butter is only 80-82%. If you add extra fat to a crust recipe, you’ll have a mess in your oven.
- Keto sweetener – you have three options here! See below for more info.
- Cinnamon + salt
For the cheesecake filling
- Cream cheese – you need to use regular full-fat cream cheese if you want your cheesecake to be rich and creamy. Reduced fat could work, but I’m not sure, and fat-free would not work.
- Keto sweetener – read the following section for your options.
- Sour cream – this makes the cheesecake incredibly creamy! I haven’t tried Greek yogurt or anything else in its place, so I can’t say what effect it’d have.
- Eggs – I don’t recommend trying an egg sub here. I’m quite sure it wouldn’t work.
- Vanilla and salt
This is what I’ve tested this recipe with:
- Lakanto Powdered Monkfruit Sweetener – I normally can’t stand the taste of Lakanto, but for some reason, I can’t understand, it’s just amazing in this recipe.
This is my first choice of sweetener for this recipe. The crust is crisper when using it in comparison to the two options below.
- Homemade Gentle Sweet copycat (listed below) – this is the same blend of keto sweeteners as in all of my other keto desserts.
It’s a mix of xylitol, erythritol and stevia powder. It’s the only keto sweetener that I haven’t thought tasted absolutely terrible (with the exception of powdered Lakanto in my two cheesecake recipes). I actually love this blend in the recipes I’ve posted with it so far!
- Trim Healthy Mama Gentle Sweet
- If you’re not keto – I’ve also made this cheesecake with 3/4 cup granulated sugar in the filling. For the crust, I used 5 tablespoons granulated sugar.
I haven’t tried granulated Lakanto, so I’m unsure if it’d work. If you’d like to try that, I recommend using 3/4 cup Golden Lakanto for the filling and using 5 tablespoons for the crust.
Large batch Gentle Sweet copycat recipe
- 1 pound (453 grams) xylitol = 2 1/4 cups
- 12 ounces (340 grams) erythritol = 1 1/2 cups + 3 tablespoons
- 2 teaspoons pure stevia powder
This blend isn’t a 1:1 sub for granulated sugar. When I use this, I use about 2/3 of the amount of granulated sugar called for. In today’s recipe, I used a bit more. Sometimes I use a bit less.
Or perhaps a little less. It depends on the recipe.
Once you have that mixed up, you can make these other delicious low-carb desserts:
- Keto Peanut Butter Cups
- Keto Lemon Cookies
- Keto Macaroons
- Keto Chocolate Pudding
- Almond Flour Chocolate Chip Cookies
If you don’t want to make a big batch, this is what you need for just this cheesecake (for the crust + filling):
- 94 grams xylitol
- 70 grams erythritol
- a teeny bit more than 3/32 teaspoon stevia. Yes, it’s a ridiculous measurement, and it’s not exact, and stevia has such a powerful taste, so I highly recommend using the above big batch for 100% accuracy.
How to make it
You need to use a food processor to get the nuts uniform in size. If you use a high-speed blender, you won’t achieve that. I have tried.
So you dump everything into the bowl of a food processor, and process until you don’t have any more large chunks of butter. You shouldn’t process too long, or it’ll become clumpy and bake up differently. It also won’t be as crisp!
If using powdered Lakanto, your mixture should look a lot drier than what you see in these photos (the videographer overprocessed it). It should look almost like dry powder. You can pat that powder straight into the pan!
It works perfectly fine. I really recommend using powdered Lakanto if you have some or can get your hands on some.
If using the other two sweetener options, your crust mixture will look quite a bit wetter and clumpier, just like the photos. And that’s okay!
Now press the crust into the prepared springform pan. The crust will go up a bit more than halfway up the sides.
It shouldn’t be pressed up so high that the crust becomes super thin because then it would be difficult to cut your finished cheesecake. You want the filling to fit in the crust, so it also shouldn’t be too low up the sides of the pan.
Now it’s ready to bake the crust! I’ve made this crust so many times, and the crust held its shape perfectly each time.
However, ingredients can vary from brand to brand. If your crust slumps a bit during baking, just push it back up with a spoon. It’s okay if it’s ugly. You won’t see it under the cheesecake filling.
While the crust is partially cooling, prepare the filling.
Beat the cream cheese and sweetener until light and fluffy. Add the vanilla, sugar and sour cream.
Add the sour cream, and then add the eggs, one at a time, being careful not to overbeat. Overbeating can create cracks in the cheesecake during baking.
Pour this batter into the baked and partially cooled crust.
Look at how perfectly it came out! No cracks at all.
As long as you don’t overbeat the eggs, you should have similar results. If you don’t, it’s okay. A few are totally normal.
Just cover them up with berries or whatever topping you’d like!
What’s the crust like?
The crust is really similar to a graham cracker crust, but it doesn’t really taste like a graham cracker crust.
It’s just similar.
I’ve tried loads of other paleo, grain-free and keto “graham cracker crusts” and absolutely none of them really taste like the real thing. The reviewers of the recipes I tried were happy with the results, but I never was.
They were missing crispness! And that’s what the pecans or walnuts in this recipe are for. You just can’t omit them.
Does it get soggy like all other keto pie crusts?
The crust stays strangely crisp – crisper than any other grain-free crust I’ve tried (and I’ve probably tried about 60 since I started baking grain-free recipes!).
I’ve only posted a few recipes with baked pie crusts for this very reason. I’m very picky about pie crusts!
What’s incredibly stupid is that I spent about 7 years attempting to find the perfect grain-free pie crust. I tried all the top-ranked ones.
Then I realized I already have a fantastic crust recipe. The one in my Mini Caramel Pecan Tarts! For some odd reason, I thought that that crust recipe couldn’t be made in a pie pan.
I’m very much a cookie pie crust kind of gal, and while this pie crust isn’t a cookie crust, it’s got the equivalent of 1/3 cup of granulated sugar in it. So it’s at least sweet and not bland!
Great make-ahead dessert
Like every other baked cheesecake recipe, this is best made a day ahead of serving. It’s much less stressful to prepare it ahead of time, with hours to spare.
You can also make it in the morning and serve it about 8 hours later.
But honestly, it’s so much easier to make it the day before. Then you don’t have to worry about it firming up quickly enough before cutting it.
How to freeze it
You can even make this cheesecake today and put the whole thing in the freezer until the night before Christmas, Valentine’s Day or whenever you’d like to serve this. Then you let it thaw in the fridge overnight, so it’s ready to go!
You could also take the cheesecake out in the morning and let it thaw at room temperature. But from a food safety view, putting it in the fridge is safer.
What I find remarkable is that the crust doesn’t get soggy. It stays dry and crisp. Especially if you use Powdered Lakanto!
Live outside of the US?
You can just skip this section if you live in the US or Canada! This recipe was tested multiple times with US ingredients, so be rest assured that this recipe will work.
It was also tested several times with European ingredients and this is what I did.
The filling was, as expected, a bit creamier with the US cream cheese than when using European Philadelphia brand (and every other brand of cream cheese). The stuff here (I live in Germany) is more watery and not as creamy.
So if you live outside of the US or Canada and have the type of cream cheese in little tubs which is meant to be spread on toast, this is what you have to do:
For 8 ounces (225 grams) of cream cheese, buy a 300-gram package of cream cheese. The stuff at Aldi, Lidl, etc. works just as well as Philadelphia brand. Put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese.
So for this recipe, you need to buy 900 grams of cream cheese and squeeze out the liquid until you have 680 grams of cream cheese left.
The cheesecake is still amazing and creamy! What you see in the photos is European cream cheese, using the above trick.
If you think this is crazy and couldn’t be bothered to get rid of the excess liquid, I wouldn’t recommend this recipe. The baking time will be totally different and you’re likely to over – or under-bake your cheesecake. I know this because I have done this many, many times and want to save you the trouble.
I usually find that using European butter with its 82% fat is a disaster in crust recipes. It’s yet another reason why I rarely post pies recipes, cheesecakes and other things with baked butter-based crusts.
But it works pretty much the same in this crust. If using European butter, just use 65 grams of butter instead of 70, and add 1 teaspoon of water.
The following information is provided as a courtesy and is an estimate only. I’m not a nutritionist nor a dietician. This information comes from online calculators. Although I do everything to attempt to provide accurate nutritional information, these figures are only estimates. Be aware that varying factors such as product types or brands used can change nutritional information in any recipe.
Here’s the label for 1/18th of the cheesecake, excluding berries and using powdered Lakanto.
Net carbs = 5.04 grams per slice. Net carbs = total carbs – fiber – sugar alcohols. There are 11.68 grams of sugar alcohol per slice, and that’s how I came up with that number.
Questions about this keto cheesecake?
- Can I make this as a pie?
The filling is definitely enough for two pie pans, but I have no idea how much crust you’d need to make. I also have no idea of the right baking time. So I wouldn’t recommend trying it unless you feel like experimenting a bit.
- Do I have to use coconut flour?
Yes. It’s “only” 4 teaspoons but without it, the crust is a greasy mess. There’s no sub for it.
- Can I use something else instead of butter?
Since this cheesecake is full of dairy anyway, I haven’t tried this recipe with coconut oil or anything else in place of the butter. You’d probably need to use 1/4 cup + 2 teaspoons of refined coconut oil + 1 teaspoon of water. But it’s just a guess.
- Can I use X type of sweetener?
What I list in the ingredients is what I’ve tried this recipe with. If you want to experiment, you need something that’s equal to 3/4 cup granulated sugar.
- Can I use low-fat cream cheese?
No, it needs to be full-fat to have the right texture. Reduced fat could work, but I’m not sure.
- How do I make this cheesecake eggless?
Egg subs unfortunately don’t work in baked cheesecakes. I do have an Eggless Cheesecake Recipe, but it isn’t low-carb.
- How do I make this vegan?
There’s the whole egg issue mentioned above and all of the cream cheese and butter to deal with. I do not recommend wasting your time and ingredients trying to make this vegan.
That’s it! If you try this keto cheesecake, I’d love to hear about it! Please leave a comment or snap a pic and tag #texanerin, so I can be sure to see it!
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 18 slices
- 1 1/4 cups (125 grams) almond flour
- 1 cup (110 grams) pecans or walnuts
- 4 teaspoons (12 grams) coconut flour
- 5 tablespoons (70 grams) unsalted butter
- 1/3 cup (40 grams) powdered Lakanto or 3 tablespoons (36 grams) THM Gentle Sweet (homemade version listed in post)
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 24 ounces cream cheese (680 grams), at room temperature1
- 1 1/3 cups (170 grams) powdered Lakanto or 2/3 cup (128 grams) THM Gentle Sweet
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3/4 cup (173 grams) sour cream, room temperature
- 3 large (50 grams each, out of shell) eggs, room temperature
- Preheat the oven to 350 °F (175 °C). Place a round of parchment paper on the bottom of a 9" springform pan and grease the sides with butter.
- Place all the crust ingredients in the bowl of a food processor fitted with an S-blade. Process on high until combined. If using powdered Lakanto, your mixture will resemble a powder. The pecans should only be about 1/8" in size or a bit smaller but they shouldn't be chopped super small.
- Press into the greased springform pan. The crust will go up a bit more than halfway up the sides. It shouldn't be pressed up so high that the crust is super thin. You want the filling to fit in the crust, so it also shouldn't be too low.
- Bake for 8 minutes or until it appears dry, not glossy.
- Remove from the oven, use a spoon to smooth it out if it doesn't look perfect (little holes, cracks, whatever) and let it sit on a cooling rack for 15 minutes while you prepare the filling.
- In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sweetener until fluffy.
- Add the vanilla, salt and sour cream and beat on low until combined.
- Add in the eggs, one by one, until combined. Be sure not to overmix.
- Pour this into the crust which has cooled for 15 minutes.
- Bake at 350 F (175 C) for 40-50 minutes (I did 45). When you tap the pan, it won't be totally set but won't be so jiggly that it looks uncooked.
- Remove from the oven and let come to room temperature, about 2 hours, before chilling for 8+ hours.
- Refrigerate for 4 days or freeze for up to 3 months. You can freeze the whole cheesecake and then let it thaw overnight in the fridge.
- To make something similar to US cream cheese, for 8 ounces (225 grams) of cream cheese, buy a 300-gram package of European cheese cream (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So for this recipe, buy 900 grams of cream cheese, and squeeze out the liquid until you have 680 grams of cream cheese left.
- If using THM Gentle Sweet or the homemade version, note that xylitol can be deadly for dogs. Do not give xylitol or this cheesecake to dogs.