This cheesecake keeps things simple and keto-friendly: a creamy, rich filling and a light almond-flour crust gives you all the satisfaction of a classic cheesecake — but with far fewer carbs. It’s smooth, slightly dense, and wonderfully indulgent, yet surprisingly easy to make. Whether you bake it or go crustless, it makes a great dessert for anyone watching their carb intake, or anyone who simply loves a creamy, rich cheesecake without sugar overload.

Ingredients

Crust (optional but recommended)

• Almond flour (or nut-based flour of choice) — enough for a crust base (see instructions)
• A little melted butter (or coconut oil) — just enough to help bind the crust

Cheesecake Filling

• Full-fat cream cheese, softened to room temperature
• Plain full-fat yogurt (or an optional thick creamy component)
• Keto-friendly powdered sweetener of your choice (or sweetener that works for you)
• Pure vanilla extract
• Optional: a splash of lemon juice (for a slight tang)

Instructions

1. Prepare the crust (if using): In a bowl, mix almond flour with melted butter (or coconut oil) until crumbly but pressable. Press this mixture evenly into the bottom of an 8- or 9-inch springform pan (or similar pan). Set aside.
2. Preheat your oven to 350°F (about 175°C) — if you plan to bake. Meanwhile, bring the softened cream cheese to room temperature so it blends smoothly.
3. Make the filling: In a mixing bowl (or using a mixer), beat together the cream cheese, yogurt, powdered sweetener, vanilla extract — and lemon juice if using — until completely smooth and creamy. Avoid overmixing.
4. Pour the filling: Spread the cheesecake filling evenly over the prepared crust (or, if skipping the crust, just pour into a parchment-lined pan).
5. Bake (if using crust): Place the cheesecake on the middle oven rack. Bake about 30 minutes (or until the edges are set but the center may still have a slight wobble). After baking, turn off the oven and leave the cheesecake inside with the door cracked for a few minutes, then remove and let cool.
6. Chill: Once cooled to room temperature, refrigerate the cheesecake overnight (or at least several hours) so it firms up properly before slicing.

Recipe Info

• Prep Time: ~15 minutes
• Cook Time: ~30 minutes (if baking)
• Chill Time: Several hours / overnight
• Total Time: ~Minimum a few hours (including chilling)
• Servings: About 8–12 slices, depending on how thick you cut them
• Cuisine: Contemporary / Low-Carb / Keto-friendly
• Course: Dessert

Tips & Variations

• You can skip the crust for a crustless version — cheesecake will still be creamy and delicious.
• For a slightly tangier taste, add a bit of lemon juice to the filling.
• Use a springform pan for easy removal and clean edges.
• Let cream cheese soften fully before mixing to avoid lumps.
• Chill the cheesecake well (ideally overnight) — this ensures it sets properly and slices cleanly.
• For a richer texture, you may substitute part of the yogurt with sour cream or heavy cream (if compatible with your diet).

Approximate Nutrition (per slice — when cut into 12 slices, with crust)

(These are rough estimates; actual values vary depending on ingredients used.)

• Calories: ~200–300 kcal
• Fat: ~17–24 g
• Carbohydrates (total): ~4–7 g
• Net Carbs: ~2–3 g
• Protein: ~5–8 g

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Anderson Jorge

Easy Keto Cheesecake

Easy Keto Cheesecake

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Prep Time 15 minutes mins

Cook Time 29 minutes mins

Chilling time 6 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Crust (optional but recommended)

• Almond flour or nut-based flour of choice — enough for a crust base (see instructions)
• A little melted butter or coconut oil — just enough to help bind the crust

Cheesecake Filling

• Full-fat cream cheese softened to room temperature
• Plain full-fat yogurt or an optional thick creamy component
• Keto-friendly powdered sweetener of your choice or sweetener that works for you
• Pure vanilla extract
• Optional: a splash of lemon juice for a slight tang

Method

 

1. Prepare the crust (if using): In a bowl, mix almond flour with melted butter (or coconut oil) until crumbly but pressable. Press this mixture evenly into the bottom of an 8- or 9-inch springform pan (or similar pan). Set aside.
2. Preheat your oven to 350°F (about 175°C) — if you plan to bake. Meanwhile, bring the softened cream cheese to room temperature so it blends smoothly.
3. Make the filling: In a mixing bowl (or using a mixer), beat together the cream cheese, yogurt, powdered sweetener, vanilla extract — and lemon juice if using — until completely smooth and creamy. Avoid overmixing.
4. Pour the filling: Spread the cheesecake filling evenly over the prepared crust (or, if skipping the crust, just pour into a parchment-lined pan).
5. Bake (if using crust): Place the cheesecake on the middle oven rack. Bake about 30 minutes (or until the edges are set but the center may still have a slight wobble). After baking, turn off the oven and leave the cheesecake inside with the door cracked for a few minutes, then remove and let cool.
6. Chill: Once cooled to room temperature, refrigerate the cheesecake overnight (or at least several hours) so it firms up properly before slicing.

Notes

• Fat: ~17–24 g
• Carbohydrates (total): ~4–7 g
• Net Carbs: ~2–3 g
• Protein: ~5–8 g

FAQs

Can I skip the crust entirely?
Yes — the cheesecake will still work and simply result in a crustless, creamy cheesecake.

What sweetener should I use for keto?
Use a powdered sweetener that suits your diet (erythritol, monk-fruit blend, etc.). Powdered versions dissolve better and give smoother texture.

Do I have to bake it?
If you choose to skip the crust, you could try a no-bake variation by chilling the filling until firm — but baking gives a more classic cheesecake texture.

How long should it chill before slicing?
For best results, chill overnight or at least several hours. The cheesecake firms up and slices cleanly after proper chilling.