This Easy Keto Sugar-Free Cheesecake is a Crowd Pleaser
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Love cheesecake for dessert?
Good news – It’s completely possible to make an outstanding and easy sugar-free keto cheesecake recipe! In fact, it doesn’t even taste keto, and I’m sort of a cheesecake enthusiast. The result is a dense, rich and creamy dessert that’s incredibly satisfying!
This cheesecake is AMAZING. You can’t even tell it’s sugar-free. Just a warning though, it’s hard to consume just one slice. It’s that GOOD, and you kinda feel like you’re cheatin’. This is up there as one of my most favorite keto desserts! – Collin
I’ve tried so many low carb dessert ideas, and this one is my FAVORITE. Today, I’m sharing a simple New York style cheesecake that can be served up as is, or you can jazz it up with fresh berries or sugar-free chocolate syrup.
I always assumed homemade cheesecake was difficult to bake, but it’s honestly fairly easy to make. It does require some refrigeration time, so just plan for that part. I promise it’s completely doable, and you’ll be able to create a stunning keto dessert with easy ingredients!
Use these important keto swaps to make sugar-free cheesecake.
Instead of graham cracker crumbs, we’re using almond flour to build a crust. The only other important swap (compared to a traditional cheesecake) is the sugar substitute. I used Swerve granular as that’s what many of us on the Hip2Keto team love, and it turned out great in this recipe! Here’s a helpful Keto Conversion Sugar Guide, if you’d like to try another sweetener.
The other ingredient that stands out in this recipe is a teaspoon of lemon zest! It’s that one magical ingredient. It gives the cheesecake such a fresh and delicious flavor that I know you’ll LOVE!
As far as steps involved for this cheesecake, we’ll be baking the 3-ingredient crust first in a 9-inch springform pan. Then you mix up the filling using a stand mixer or hand mixer, and finally, pour the filling on top of the baked crust. After the cheesecake is baked, refrigerate it overnight or at least for 4-6 hours until it’s firm and set.
This makes a great make-ahead dessert idea, as you can compile it a day or two ahead of time and then serve. Fresh cheesecake can last 5-6 days in the fridge, so the leftovers can be easily covered and stored. I’ve even pre-sliced, wrapped, and frozen cheesecake slices! It’s perfect for portion control.
Water Bath Tips:
- Place the springform pan filled with the cheesecake into a roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of springform pan. This will help avoid cracking on the top of your cheesecake. This step is optional, especially if you’re not concerned about cracking.
- Also if your springform pan is older, consider wrapping the outside with foil before adding water to ensure there is no leakage. My pan was brand new and had a tight seal so I skipped it.
Easy Sugar-Free Keto Cheesecake
yield: 12 SERVINGS
prep time: 25 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 35 MINUTES
An easy to make, yet rich and dense homemade cheesecake that will please any crowd!
For the Crust:
- 2 cups almond flour
- 2 tablespoons Swerve granular sweetener
- 1/4 cup butter, melted
For the Filling:
- 24 oz. cream cheese (3- 8 oz. bars), softened
- 1 cup Swerve granular sweetener
- 3 eggs
- 3/4 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
A cheesecake that delights everyone!
I made two of these sugar-free cheesecakes last week as a special dessert for our Hip2Save.com team retreat, and ALL of our keto and non-keto folks LOVED it! It has that crave-able sweet taste, rich texture, and an overall gorgeous presentation that I think you’ll enjoy, too! 🙂
This Raspberry Cheesecake keto ice cream is to die for!