Keto Cheesecake

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Sweet and creamy sugar-free Greek yogurt and cream cheese Keto cheesecake that tastes so delectable, it’s hard to believe it’s low carb. Add some berry topping, also sugar-free and enjoy a slice of cheesecake heaven!  

More sugar-free yums? You’ll love this Easy Keto Chocolate Cake and these Super Easy Gluten Free Sugar Cookie Bars!

Why I LOVE this Keto Cheesecake!

• Hey guys, if you want something Keto or interested in why this low carb eating lifestyle isn’t going away, it’s because of yummy desserts like this!
• This Keto Cheesecake is definitely one you won’t want to pass up making or eating now and later, without all the guilt!
• This cheesecake indulgence is actually sugar-free, low-carb and gluten-free! 
• Can also make this vegan! 
• It’s so creamy and luscious!
• Perfect for a small crowd or your own self-indulgence, if you choose to go down that path.  I can’t be held responsible, if you choose that path, at least it’s a healthier path, right?

About Keto

• The Keto Diet is is a low carb, high fat diet that offers many health benefits. It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis.
• Healthier sugars: Best Sweeteners for Low-Carb Keto Diets Plus Sugar Substitutes to Avoid!
• Check out this In-Depth Beginners Guide to Ketosis for more helpful information! 

Once you bake this keto yogurt cheesecake recipe, this cheesecake does need to sit overnight or up to 6 hours in the fridge to set. 

So, if you need something low carb right away, maybe you could just eat some Edible Healthy Chocolate Chip Cookie Dough which can also be made Keto. 

Ingredients You Need

Keto Crust

• almond flour, like Bob’s Red Mill
• sugar-free Confectioners sugar, I used Lakanto
• cinnamon
• butter, melted

Keto Yogurt Cheesecake Filling

• cream cheese, very softened or vegan cream cheese
• Greek yogurt, room temp or coconut milk yogurt (for vegan)
• eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
• pure vanilla extract
• lemon juice
• erythritol, I used Lakanto Monkfruit Sweetener. If non-keto use sugar of choice

Fruit Topping: (or Sugar Free Fruit Filling, store bought)

• berries of choice, cleaned and chopped as needed
• water
• cornstarch
• erythritol, I used Monkfruit Sweetener. If non-keto use sugar of choice
•  lemon juice

How to Make Keto Cheesecake Recipe

 Keto Crust

1. In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan.
2. Place crust in fridge while you make the cheesecake filling.
3. Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.

Cheesecake Filling

1. Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
2. Pour filling into the crust and bake on center shelf for 40-50 minutes.
3. Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.

Fruit Topping

1. In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Make sure the cornstarch is mixed in well and not lumpy. Add the berries, Stir just to combine.
2. Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
3. Add to cheesecake when ready to serve.

Feel free to use your favorite crust or make the low carb cheesecake recipe crustless to cut down on calories/keto.

Adding Toppings

• Sweeten up your life with a list of low carb berries, stone fruits and citrus fruits for seasonal tastes! What’s great is, this fruit topping is also sugar-free and totally yum and goes perfectly with this creamy cheesecake. 
• Fruits are are high in carbohydrates because of their natural sugars, therefore, making it difficult to maintain ketosis. But don’t despair!  A half-cup serving of cherries makes it possible to enjoy the fruit and stay in ketosis. Your best bet is to keep the amount of cherries to roughly one-fourth of a cup or less on top of your cheesecake.  
• You can make the topping anytime before you serve it, but I like to do it while the cheesecake is baking away and that way I get everything done at once, so I can focus on other things.
• Don’t want toppings? Can also be made with the crust and without the berry topping.  

Vegan Option

This keto cheesecake recipe can be made vegan too, which more power to ya – just switch out the eggs for 1 cup of coconut milk yogurt. 

Let’s cheesecake! Low carb cheesecake this is!

More Delish Desserts!

• Keto Fluffy Lemon Burst Mousse
• OMG Chocolate Cheesecake Stuffed Strawberries – Keto Option Too!
• Keto Chocolate Almond Joy Bark
• Keto Fluffy Chocolate Mousse – 3 Ingredients of Heaven! – Definitely a favorite!!
• Keto Mini Chocolate Peanut Butter Cheesecakes
• Apple Cinnamon Coffee Cake – Keto | Sugar Free Option too!
• Ultimate Blueberry Cheesecake Recipe

Keto Cheesecake - Low Carb Sugar Free

Kim Lange

Sweet and creamy low carb, sugar-free Greek yogurt and cream cheese cheesecake that tastes so delectable, it's hard to believe it's Keto. Add some berry topping, also sugar free and enjoy a slice of cheesecake heaven!

4.50 from 24 votes

Print Recipe Pin Recipe

Course Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Crust

• 1 ½ Cups Almond flour like Bob's Red Mill
• ¼ Cup sugar-free Confectioners sugar I used Lakanto
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter melted

Cheesecake Filling:

• 16 oz cream cheese, very softened or vegan cream cheese / can also be made with 3 pkgs or 24 oz of cream cheese of choice for a thicker, denser, creamy cheesecake texture.
• 1 cup plain Greek yogurt, room temp or coconut milk yogurt (for vegan)
  
  
• 2 eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
• 2 tsp pure vanilla extract
• 1 tbsp lemon juice
• 1 cup erythritol I used Lakanto Monkfruit Sweetener. If non-keto use sugar of choice

Fruit Topping: ( or Sugar Free Fruit Filling, store bought )

• 2 ½ cups berries of choice cleaned and chopped as needed.
• 2 tablespoons water
• 3 tablespoons cornstarch
• 3 tablespoons erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
• 1 teaspoon lemon juice

Instructions

 

Crust

• In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan.
• Place crust in fridge while you make the cheesecake filling.
• Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.

Cheesecake Filling

• Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
• Pour filling into the crust and bake on center shelf for 40-50 minutes.
• Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.

Fruit Topping

• In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Make sure the cornstarch is mixed in well and not lumpy. Add the berries, Stir just to combine.
• Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
• Add to cheesecake when ready to serve.

Notes

• To make vegan, omit eggs and add another cup of coconut milk yogurt.
• Having all of the ingredients at room temperature will make your cheesecake smoother when mixing. 

Nutrition Facts Per Serving

(Based On 12 Slices using 24 ounces of cream cheese)

Calories:  200
Total Fat: 17 g
Saturated Fat: 6.4 g
Cholesterol: 0 mg
Sodium: 240 mg
Total Carb: 4 g
Net Carb: 1.5 g
Dietary Fiber: 2.5 g
Total Sugar: 2 g
Added Sugar: 0 g
Protein: 4.5 g

Weight Watchers SmartPoints: 7 points

Feel free to use your favorite crust or make the recipe crustless. If using the crust option in the recipe, each slice will have 300 calories, 24g fat, 7g saturated fat, 7g carbs, (2.5g net carbs), 4.5g fiber, 8.5g protein, 10 Weight Watchers points, and all other numbers remain the same.

Keyword cheesecake, Greek yogurt, keto

Tried This Recipe?Let us know how it was by commenting below!

Recipe adapted from Chocolate Covered Katie