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A keto cheesecake so good, even non-keto fans will fall in love with it.
It’s smooth, rich, creamy, and made with just 6 ingredients.
The best part? It’s ready in under an hour from start to finish.
Did you know cheesecakes are one of the easiest desserts to make keto-friendly?
Turns out, classic cheesecake already uses plenty of keto-friendly ingredients like eggs, cream cheese, and heavy cream. With just a few tweaks, this recipe looks and tastes like the real thing.
This isn’t just any keto dessert, it’s the one that wins over even the most skeptical cheesecake lovers. Just six simple ingredients stand between you and a rich, creamy masterpiece that feels as indulgent as your favorite bakery slice.
Keto cookies:We went with peanut butter cookies for a deeper flavor (almond butter cookies work too if you’re nut-sensitive).
Melted butter: Helps bring it all together and adds that golden, slightly salty richness.
Cream cheese:Room temp and straight from the block. It’s what gives you that true cheesecake texture—smooth and lush.
Sour cream: Adds that subtle tang to balance the richness.
Superfine sugar substitute: Allulose, blended until fine, works best.
Eggs: Room temperature to keep everything velvety and cohesive.
Vanilla extract:A touch of warmth and depth to round it all out.
Craft the crust: Crush the cookies to a fine crumb, stir in the melted butter, and press the mix into a 9-inch springform pan. Chill while you prep the filling.
Blend the filling:Combine cream cheese, sour cream, and your sugar substitute in a blender until silky smooth. Add eggs and vanilla and pulse again until just mixed.
Bake it:Pour the filling over your chilled crust and bake at 325°F for about 50–55 minutes. It should be mostly set but still slightly wobbly in the center.
Let it cool slowly, then chill in the fridge for at least 4 hours before slicing (overnight is even better).
Serving Ideas
Dress it up with keto whipped cream, drizzle with sugar-free chocolate, or enjoy it plain and pure. You won’t miss the carbs either way.
Pull it from the oven once it’s just set. Cheesecake keeps cooking as it cools.
Let it cool in the oven with the door slightly open for the silkiest finish.
Chill only after it’s fully cooled to avoid cracks on top.
Fridge: Keeps fresh for up to a week, just cover it up.
Freezer: Slices freeze beautifully for up to 6 months. Thaw overnight before serving.