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(The *Very* Best!) Keto Cheesecake 🍰

At 1g net carb a slice, with its instant ‘graham cracker’ crust, unbelievably airy texture, fresh berry (and a strawberry jelly!) topping… this keto cheesecake truly is the very best of the best. Oh, and did I mention no aftertaste whatsoever?!

Keto cheesecake slice with a graham cracker crust, berries and strawberry jelly
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker. crust!)

Keto Cheesecake

The very (*very*) best

Bold statement isn’t it? Still, I’m confident that with a few tips and tricks we’ll be taking a classic low carb cheesecake from good to truly superb.

The filling is everything you would expect: tangy, airy, ultra smooth… rich. Contrasting perfectly with my now famous instant ‘graham cracker’ crust (don’t skip the toasting of the almond flour here)(I repeat, do not skip!).

And while we would be good as is, I highly suggest you go all in and top it all with fresh berries and my strawberry jelly (!!). It’s just *chef’s kiss*.

Slicing a freshly baked Keto Cheesecake with allulose
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker crust!)
A slice of the best Keto Cheesecake showing a perfect creamy and airy texture
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker crust!)

The Sweetener

You can pretty much use whatever granular sweetener floats your boat. So anything from allulose (my favorite because truly no aftertaste and zero GI, just note that it will caramelize a touch on top), powdered* erythritol (some slight cooling aftertaste, but no biggie), xylitol (ensure its not corn derived to avoid tummy troubles!).

*For erythritol, as it tends to crystalize, get your blender out, make sure it’s completely dry, and process until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Overhead shot of a Keto Cheesecake topped with fresh berries and strawberry jelly
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker crust!)
Keto cheesecake slice with a graham cracker crust, berries and strawberry jelly
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker crust!)

My Top Tips

The good news here is that whipping up cheesecake, whether keto or not, is surprisingly simple (also, no water bath needed!). But here are a few tips to ensure maximum success:

  • Do not, I repeat, do not over beat: beat at medium speed and avoid over mixing, as this could incorporate too many air bubbles (= cracks!)
  • Strain your final cheesecake filling: it can be a mission impossible to get all those cheesecake lumps, so straining the filling is one of those little-effort-big-difference steps.
  • Use powdered sweetener: if using erythritol for best texture, note this isn’t an issue with allulose and xylitol.
  • Or just use allulose (or xylitol): for best taste and texture, as for real no aftertaste.
  • Don’t skip my instant ‘graham cracker’ crust: for real guys, you guys rave about it *all the time* for a reason. i.e. it’s taste is surprisingly explosive.
  • Use a springform pan: to make your life a little easier!
  • And no water bath needed: I have an inkling that using allulose is one of the reasons of this, but I’ve still found that placing a pan with water on the lower rack leads to the best texture.
Taking a bite out of a Keto Cheesecake topped with fresh berries
The Very Best Keto Cheesecake (with an instant ‘graham’ cracker crust!)

p.s. looking for a no bake keto cheesecake? Right this way!

Keto cheesecake slice with a graham cracker crust, berries and strawberry jelly

(The *Very* Best!) Keto Cheesecake

At 1g net carb a slice, with its instant 'graham cracker' crust, unbelievably airy texture, fresh berry (and a strawberry jelly!) topping... this keto cheesecake truly is the very best of the best. Oh, and did I mention no aftertaste whatsoever?!
5 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Chilling time 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American, Keto
Calories 350 kcal

Ingredients
  

For the keto 'graham cracker' crust

For the keto cheesecake

  • 5 8 oz cream cheese packages (i.e. 40 oz), at room temperature
  • 1- 1 1/3 cup allulose erythritol or xylitol, to taste (I use the larger amount with allulose)**
  • 5 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

For the keto strawberry jelly

Instructions
 

For the keto 'graham cracker' crust

  • Preheat oven to 325°F/160°C and line the bottom of an 8-inch spring form pan with parchment paper.
  • Whip up a batch of my instant 'graham cracker' crust. Press into the prepared pan- you can either go up the edges or just do the bottom, the choice is yours. Freeze until set (you know, so the butter doesn't just seep out!), bake for 10 minutes and set aside to cool completely while you prepare the filling.

For the keto cheesecake

  • Add the cream cheese and sweetener to a large bowl and beat together over medium speed until fully incorporated and fluffy. Add in the eggs one at a time, beating until smooth over medium speed (you don't want to go full speed here and add too much air, as your cheesecake could crack). Beat in the sour cream, lemon juice, vanilla extract and salt.
  • Sieve the filling into the cooled graham cracker dish and give the pan a good couple bangs against the counter to get any air bubbles out. While I've found that you don't quite need a water bath for this guy (!!), I do like to fill up a pan with water and place it on the lower rack for best texture. Place cheesecake pan in the middle rack and bake for 50-60 minutes (I did 55), until center is almost set but you still have some jiggle in it. Turn off oven heat and allow cake to remain 20 minutes in the oven with the door ajar.
  • Remove from oven and allow to cool completely on a rack, cover with wrap and refrigerate overnight to let it set completely.
  • Please note that keto custard desserts baked with allulose (and sugar alcohols in general), will appear to be more jiggly than usual once baked fully. Worry not, as it'll continue to set while in the fridge. And note numero dos: allulose tends to brown more quickly than sugar (and I've noticed it varies a lot from oven to oven), so be sure to keep an eye on it after minute 20 and tent with aluminum foil in case of over browning.

For the keto strawberry jelly (optional, but *highly* suggested)

  • Add the strawberries to a food processor and blend until smooth. Pour the mixture into a heavy bottom saucepan through a fine sieve to strain out the seeds and fiber (you know, so we get a clear jelly!).
  • Add the sweetener and lemon juice, and cook over medium heat until all the sweetener has dissolved. Allow the mixture to come to a boil, and cook for about 5 minutes.
  • Make a slurry by mixing your arrowroot starch with a little water and whisk it into the jelly until the right consistency is reached. Remove from heat and allow to cool completely.

Notes

My Top Tips

The good news here is that whipping up cheesecake, whether keto or not, is surprisingly simple (yes, water bath included!). But here are a few tips to ensure maximum success:
  • Do not, I repeat, do not over beat: beat at medium speed and avoid over mixing, as this could incorporate too many air bubbles (= cracks!)
  • Strain your final cheesecake filling: it can be a mission impossible to get all those cheesecake lumps, so straining the filling is one of those little-effort-big-difference steps. 
  • Use powdered sweetener: if using erythritol for best texture, note this isn't an issue with allulose and xylitol. 
  • Or just use allulose (or xylitol): for best taste and texture, as for real no aftertaste.  
  • Don't skip my instant 'graham cracker' crust: for real guys, you guys rave about it *all the time* for a reason. i.e. it's taste is surprisingly explosive. 
  • Use a springform pan: to make your life a little easier! 
Please note that nutrition facts were estimated per 12 slices. 

Nutrition

Serving: 1generous slice | Calories: 350kcal | Carbohydrates: 5g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 71mg | Fiber: 4g | Vitamin A: 250IU | Calcium: 53mg | Iron: 1mg
Keyword keto cheesecake, low carb cheesecake
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

14 comments

  1. Dan says:

    The best cheesecake I have ever tasted..keto or not!!! First cheesecake not to crack and was so easy. No aftertaste and the crust is like a almond cookie…so good!! This is like a dream..really. I sat and ate a slice and was really in cheesecake heaven. I had to freeze it so I would stop eating it. There are many keto cheesecake recipes out there. There is no reason to make any other than this! Do you have a recipe to make a chocolate cheesecake?

  2. D. Mele says:

    The best cheesecake I have ever tasted..keto or not!!! First cheesecake not to crack and was so easy. No aftertaste and the crust is like a almond cookie…so good!! This is like a dream..really. I sat and ate a slice and was really in cheesecake heaven. I had to freeze it so I would stop eating it. There are many keto cheesecake recipes out there. There is no reason to make any other than this! Do you have a recipe to make a chocolate cheesecake?

  3. Mark B says:

    Paola,

    Another great recipe–I can’t believe how effortless this was, and it turned out perfectly, no cracks and cooked evenly all the way through. I followed your recipe exactly. Great idea to just put a separate pan filled with water in the oven when baking the cheesecake. I made this on Saturday and it was gone by yesterday.

    Next up: tacos.

  4. Jenny says:

    GOOD GOLLY MISS PAULI !!!!!! I just made this last night, and we had it tonight for the first time. OMG. This is legit cheesecake with graham crust. (hubs thought it was too cinnamony, but I thought it was perrrrrrrfect). I actually cut the recipe in half and made this in a 7″ cake pan. I did this because I only had 2 blocks of cream cheese LOL. So it really wasn’t even half – ok the crust was half but I love crust. I lined the pan with spray then parchment round for the bottom and the sides with a strip. This made it easy to pop out today when it was totally chilled. I didn’t do the fruit topping because I just like plain cheesecake. NO aftertaste (I used allulose). My 10 year old loved it too!!!! BRAVO.

  5. Carly says:

    I use your graham cracker crust all the time now and it really is a game changer! Thank you for all the wonderful recipes Paola, and always going the extra mile for us.

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