Keto Cheesecake
Published January 8, 2022 • Updated February 28, 2026
This post may contain affiliate links. See my disclosure policy.
I developed my own method for baking a silky, creamy New York style keto cheesecake without a water bath. A quick 450-degree blast sets the edges, then a slow bake at 200 degrees gives you a crack-free, creamy center every time.
I’ve been making this cheesecake since I started KetoFocus, and it’s the recipe I’ve tested more than any other on this site. Not because it was hard to get right, but because I kept pushing to make it better. The version you see here is the result of dozens of bakes, and I’m proud of how it turned out.
The no-water-bath method
What makes this different from most baked cheesecake recipes is my approach to heat. I don’t use a water bath. Instead, I start with a high-heat blast at 450 degrees for 10 minutes to set the edges, then drop the temperature to 200 degrees and let the center bake slowly until it hits an internal temp of 150 degrees. That slow finish is what gives you the silky, dense texture without any cracking. I landed on this method after too many water-bath attempts that left me with soggy crusts and water leaking into my springform pan.
The filling itself is straightforward: three blocks of cream cheese, sour cream, a little lemon juice, vanilla, and eggs. The lemon juice is one of those ingredients people skip, but it brightens the whole flavor in a way you’ll notice if you leave it out. I’ve made it both ways, and it’s not the same without it.
The keto graham cracker crust
For the crust, I use almond flour, coconut flour, a little xanthan gum for binding, and graham cracker flavoring drops. It holds together when you slice and has that buttery, sandy crumb you want under a cheesecake. Pre-baking at 350 for about 9 minutes is essential. Skip that step and the bottom stays soft under all that filling.
If you want a taller cheesecake, use a 7-inch springform pan instead of the 9-inch. I’ve also had great results with mini cheesecakes in a muffin tin with adjusted bake times. For toppings, I usually go with strawberry shortcake components or fresh berries, but chocolate trifle layers work if you want something richer. For fall, I like serving it alongside pumpkin cheesecake for a full dessert spread.
At 3g net carbs per slice, this is the sugar-free dessert I make most often. My family requests it, friends who aren’t keto have no idea it’s low carb, and it holds up in the fridge for 4 days without losing that creamy texture.
How to make keto cheesecake?
The process is straightforward, but a few details make or break the result. I’ve narrowed it down to what actually matters after baking this more times than I can count.
- Pre-bake the almond flour crust in a springform pan at 350 degrees until golden, about 9 minutes.
- Cream three blocks of softened cream cheese with salt and sweetener. Add sour cream, vanilla, and lemon juice. Stir in egg yolks and whole eggs, mixing on low just until combined.
- Pour the filling over the cooled crust. Bake at 450 degrees for 10 minutes, then lower to 200 degrees and continue until the center reaches 150 degrees internally.
- Loosen the edges with a knife. Cool at room temperature for about 2 hours, then wrap with plastic and refrigerate at least 3 hours before slicing.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Graham Cracker Crust Ingredients
1 1/4 cup almond flour -
3 tablespoons coconut flour
-
1 tablespoon sugar free brown sweetener
-
1/2 teaspoon baking powder
-
1/2 teaspoon xanthan gum
-
1/4 teaspoon salt
-
4 tablespoons unsalted butter, chilled and cubed
-
3 dropperfuls graham cracker flavoring or 1/2 teaspoon vanilla
Sugar-Free Cheesecake Filling Ingredients
-
24 oz (3 blocks) cream cheese, softened
-
1/8 teaspoon salt
-
1 cup sugar free sweetener
-
1/4 cup sour cream
-
1 1/2 teaspoons vanilla extract
-
1 1/2 teaspoons lemon juice
-
2 egg yolks
-
4 eggs
Step by Step Instructions
Step by Step Instructions
Preheat oven and prepare the pan
Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.
Make the graham cracker crust
In a food processer, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and flavoring. Pulse until coarse crumbled form.
- Almond flour
- Coconut flour
- Sugar-free brown sweetener
- Baking powder
- Xanthan gum
- Salt
- Butter (cubed)
- Vanilla extract or graham cracker flavoring
Press crust into pan and bake
Press the crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 degrees.
Prepare cheesecake filling
In a large bowl, mix cream cheese with an electric mixer at medium-low speed until cream cheese is slightly softened, about 1 minute. Mix in salt and half of the sweetener. Continue mixing for 1 minute. Scrap down the sides of the bowl and add in remaining sweetener. Mix until combined.
- Cream cheese (softened)
- Salt
- Sweetener
Classic cheesecake flavor
Scrape down the sides of the bowl and add sour cream, vanilla extract and lemon juice. Beat at low speed until just combined.
- Sour cream (room temperature)
- Vanilla extract
- Lemon juice
Add eggs
Add egg yolks and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).
- Egg yolks (room temperature)
- Eggs (room temperature)
Pour and bake
Pour the keto cheesecake filling on top of the crust in the springform pan. Place pan on a cookie sheet. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until center of the cheesecake reaches an internal temperature of 150 degrees (about 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finishing cooling (about 3 hours).
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I make cheesecake ahead of time?
I actually prefer making this a day ahead. The texture sets up better after a full night in the fridge, and the flavors meld together. It keeps well for up to 4 days refrigerated, so I often make it on a Wednesday for a weekend dinner.
Can I freeze cheesecake?
I freeze slices all the time. Wrap each one individually in plastic wrap, store in a freezer bag, and they're good for about a month. I pull a slice out and let it thaw in the fridge for a few hours. The texture holds up well, though it's slightly softer than fresh.
What can I top this low-carb cheesecake with?
I usually go with fresh berries or sugar-free strawberry syrup. For a richer option, chocolate sauce works well (I use a similar ganache to the one in my chocolate mug cake). If I'm serving this at a gathering, I've done a dessert table with strawberry cake alongside. Whipped cream on top is my everyday go-to.
Why did my cheesecake crack?
Nine times out of ten, it's overmixing. Once you add the eggs, mix on low and stop as soon as they're incorporated. Too much air in the batter makes it puff up in the oven, then collapse and crack as it cools. I figured this out after my first few batches cracked on me. Also pull it when the center still has a slight jiggle. It firms up in the fridge. If it does crack, cover it with whipped cream and move on. It still tastes the same.
Can I make mini cheesecakes in a muffin tin?
I've tested this. Bake the crust portions for about 6-7 minutes until golden. Do the initial 450-degree blast for just 5 minutes instead of 10, then lower to 200 and bake until the internal temp hits 150 degrees. Mine were done in about 30-45 minutes at the lower temp. I also have a dedicated mini cheesecakes recipe on the site if you want something built for that format from the start.
How do I tell when the cheesecake is done without a thermometer?
I always use a thermometer (150 degrees in the center is my target), but if you don't have one, gently shake the pan. The center should have a slight jiggle, like gelatin, while the outer two inches look set. If the whole surface ripples, it needs more time. I pull mine when the jiggle is about the size of a quarter.
Can I use allulose instead of erythritol?
I've used both. Allulose gives a slightly softer texture because it doesn't crystallize the way erythritol can. If you're using a monk fruit erythritol blend, the swap is 1:1 by volume. My personal preference is allulose for the filling (softer, creamier result) and the erythritol blend for the crust where I want a little more structure.
Can I use a different sized springform pan?
A 6, 7, or 8-inch pan works. I've tested all of them. If you want a taller, more dramatic cheesecake, go with the 7-inch. A smaller pan means a thicker cake, so the bake time at 200 degrees will run longer. I check the internal temp rather than going by time, and that approach works regardless of pan size.
First time making cheesecake and it came out completely crack-free (the 450-then-200 method actually works). Mine was a little dense in the center though. Did I over-mix the cream cheese?
Made this for Sunday dinner with my in-laws, one of whom is not keto and will tell you about it. She ate her slice, paused, then asked if I'd ordered it somewhere. The 450-to-200 method really does something to the texture, and the crust actually tastes like graham cracker.
'Will tell you about it' types don't go quiet when something is actually good. That's the review.
I've baked regular cheesecakes before but never without a water bath. Does the oven temp stay at 350 the whole time or do you drop it partway through? Mine always crack around the edges.
350 stays the whole time, no drop. The cracking is usually from overmixing - once you add the eggs, mix on low and stop as soon as they're combined. Too much air in the batter and it puffs up in the oven then collapses and cracks as it cools. Also pull it when the center still has a slight jiggle. It firms up in the fridge.
I must say I was really impressed with the creaminess! I will definitely make again.
That 200-degree slow bake really does it. Cold slice the next day is even better if you can wait.
I just tried this recipe and it is wonderful. I sliced it up and put it in the freezer. Hopefully this will work. The flavor is wonderful. Thank you.
Freezing works great. Wrap each slice individually before the bag and they'll thaw clean in the fridge overnight.
Does anyone still make this cheesecake today?
Still making it. This is one I cycle back to every few months.
A great cheesecake recipe! I didn't have the brown sugar substitute so just swapped it for half and half inulin and stevia. Clear easy to follow instructions, though I did come unstuck but not taking in how long the cooling process was - a quick blast in the freezer cooled it in time. Guests loved the desert and all agreed that they would never have known it was keto!
That inulin/stevia swap works in the crust. I should put a bigger warning on the cooling time, it catches everyone. Guests never believe it's keto.
I just made this cheesecake today and it is in the fridge now cooling. Tomorrow when I remove it from the springform pan I want to freeze it for a luncheon I'm going to in a couple of weeks. Can this cake be frozen? If so, what do you suggest? Thanks in advance.
Yes, you can freeze cheesecake!
Baked yesterday and was underwhelmed by the flavor and texture. Kids loved it with a "gourmet" drizzle of choc syrup. BUT then I had another bite the next day and it was AMAZING!! All kids couldn't stop eating it WITHOUT added sugars. Yummm! Thank you!
Speaking of kids - I want to make cupcake size for kids. Can you guys prep the recipe for a cupcake size/12 pcs for us????????
It's in the over right now. How do you know when the center is 150 degrees? Do you stick a thermometer in the middle?
Yes, stick a thermometer in if you have one or just bake until slightly jiggly.
WOW! My “sample” taste was really good! Mine did not get that golden brown color over the top - it is almost yellowish - I even put it back in the oven longer thinking it wasn’t done. But, it does really taste so good and creamy! I was afraid to over mix it and some of the sweetener didn’t dissolve completely. But for the first time making it - it’s really good. I will try adding a little bit of extra sweetener to the crust next time. Will make the yummy strawberry syrup to go with it for my family when I serve it. Great recipe!
200° is never going to brown the top, that's just how this bake works. Go by internal temp (150 degrees) or the jiggle test, not color. For the sweetener in the crust, allulose dissolves way cleaner than erythritol if you want to try that next time.
Excellent! We made it last night and just tasted it. Very impressed!
Day 2 is even better once it fully sets. The texture gets creamier overnight.
Just made mine. Looks amazing too. I used about 4 T of swerve brown sugar in crust to make it sweeter. I only used about 3/4 cup, mix of alulose & erythritol & a few drops of stevia. Used the 450 for 10 minutes baking time then reduced to 200 and it was beautiful holden in 45 minutes. Let cool in oven for a bit. Can't wait to taste.
Can't wait to hear how it turned out! :)