Keto Cheesecake
Published January 8, 2022 • Updated June 11, 2026
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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.
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Keto Graham Cracker Crust Ingredients
1 1/4 cup almond flour -
3 tablespoons coconut flour
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1 tablespoon sugar free brown sweetener
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled and cubed
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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
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1 cup sugar free sweetener
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1/4 cup sour cream
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1 1/2 teaspoons vanilla extract
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1 1/2 teaspoons lemon juice
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2 egg yolks
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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).
Unmold cheesecake
To unmold cheesecake from the springform pan, flip the latch to remove the side. Let cheesecake stand at room temperature for about 30 minutes before serving.
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.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make cheesecake ahead of time?
I prefer making this a day ahead. The texture's better after a full night in the fridge, and the flavors blend together. It keeps for about 4 days refrigerated, so I usually 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. Texture holds up fine. Just a bit softer than fresh.
What can I top this low-carb cheesecake with?
I usually go with fresh berries or sugar-free strawberry syrup. For something richer, I use the chocolate sauce from my chocolate mug cake. For parties, I pair it with my strawberry cake. Whipped cream on top, everyday.
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 like erythritol does. If you're using a monk fruit erythritol blend, swap 1:1 by volume. I prefer allulose for the filling (softer, creamier) and erythritol blend for the crust where I want more structure.
Can I use a different sized springform pan?
A 6, 7, or 8-inch pan works. I've tested all of them. Want it tall? Go 7-inch. Smaller pan means a thicker cake, and it takes longer to bake. I check the internal temp instead of watching the clock, and that works no matter what size you use.
Why is my cheesecake filling gritty?
Granulated sweetener is almost always the reason. Erythritol especially can stay grainy if it doesn't fully dissolve into the cream cheese. I use allulose in the filling because it dissolves clean and leaves the texture silky. If granulated is all you have, run it through a blender or coffee grinder for a few seconds to powder it first. I've rescued a batch that way more than once.
How many carbs are in regular cheesecake?
A typical slice of traditional cheesecake runs 25-30g net carbs between the graham cracker crust and the sugar in the filling. **My version comes in at 3g net carbs per slice** because the filling is completely sugar-free and the crust is made from almond flour, which also makes it gluten-free. I've served it next to the regular kind and nobody spotted the difference.
Can I make this cheesecake without the crust?
Yes, I've done a crustless version when I wanted to skip a step. Line the bottom of the springform pan with parchment, pour the filling straight in, and bake exactly the same way (450 degrees for 10 minutes, then drop to 200 until the center hits 150 degrees internally). Mine finishes about 10 minutes sooner without the crust, so go by internal temp, not the clock.
I've made four different keto cheesecakes in the past year and every single one either cracked down the middle or had that rubbery, eggy texture that just kills it. The 450-then-200 bake is the detail all the others are missing. Came out with an actual silky center and the almond flour crust had a real snap to it.
Four versions to get there is a lot of bad cheesecake. The snap on that crust comes from pressing it really firm before baking, I use the bottom of a measuring cup.
My mom made cheesecake with a real graham cracker crust every Thanksgiving, and I'd completely written that flavor off on keto. This crust brought it back. Didn't expect that.
That flavoring took me forever to dial in. Three dropperfuls is where it stops tasting like a keto workaround and just tastes like crust.
Brought this to a backyard party last weekend, told no one it was keto because I didn't want the eye rolls. My friend's husband (a devoted cheesecake snob, his words) said it was the best slice he'd had in years. The creamy center from that slow bake at 200 is exactly what sells it.
Cheesecake snob approved is the only review that counts. I've done the tell-them-after thing enough times to know that's the only way it goes.
Stirred in fresh lemon zest and that citrus against the sour cream tang is now my favorite version by a lot. Making a double batch for the 4th with blueberries on top.
Lemon zest with the sour cream tang is such a good combo. I haven't done it that way but I'm trying it. Blueberries on the 4th is the right call.
I genuinely thought cheesecake was just gone for me on keto and I had made my peace with that, then this happened. That graham cracker flavoring in the crust, the creamy center from the slow bake method, it tastes like something I gave up two years ago. I didn't expect to feel anything making a keto dessert.
Two years is a long time. The slow bake at 200 was the piece I kept tweaking. Needed that silky center or it wasn't worth calling it cheesecake.
My daughter has this rule where she won't touch anything I make if I call it keto first, so I just handed her a slice and kept my mouth shut. She asked me what bakery made the crust before I could even say anything. The almond flour base has this buttery crunch I don't fully understand, and the filling stayed smooth with no cracks and no water bath. My regular cheesecake has never done that. She's still annoyed at me for not telling her sooner, but I'm making it again for Mother's Day and saying nothing.
The bakery question kills me every time. That's the graham cracker flavoring in the crust. Works on everyone.
Added a quarter teaspoon of cinnamon to the almond flour crust and it pulls the graham cracker flavoring in a direction I didn't expect (darker, more complex). The filling is already freaking perfect at 200 degrees, but this one tweak made the whole thing feel like a proper New York slice.
Haven't tried cinnamon in the crust yet. The graham cracker flavoring already leans warm, so I can see how it goes darker with cinnamon in there. Next batch I'm testing it.
Browned the butter before pulsing it into the crust and the difference is noticeable. The almond and coconut flour base is already good but browned butter adds this nutty depth that makes the graham cracker flavoring land completely differently. For anyone new to the two-temp method, trust it without question. The 450 blast to set the edges then dropping to 200 is exactly why this comes out with a clean slice and zero cracks.
Haven't done browned butter in the crust yet but that's going on the list. The nuttiness against the graham cracker flavoring is a combination I can already taste.
Fifth time through and I finally swapped the graham cracker flavoring for cinnamon and a bit more butter in the crust. Turned into more of a shortbread thing. Wasn't expecting it, but I like it better now. The two-stage bake is still what I tell everyone about (450 to set the edges, drop to 200) because every other keto cheesecake I've tried cracks down the middle and this one just doesn't.
The cinnamon shortbread direction works. I've gone that way when I wanted less sweetness in the crust, and the extra butter is the right call, it helps it hold together. Five times in you've basically tested it more than I have.
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?
Probably not the mixing - dense in the center almost always means it needed a couple more degrees. Did you hit 150 internally? That's my pull temp. It'll feel underdone when it comes out but firms up as it cools.
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.