Are you craving something sweet, but sticking to a ketogenic diet? Look no further! We’ve got 20 decadent keto cheesecake recipes that will satisfy your cravings and keep you in ketosis. From classic New York-style cheesecakes to creative flavor combinations like strawberry swirl and matcha green tea, we’ve got a recipe for every sweet tooth.
In this article, we’ll explore the world of keto cheesecakes, from the creamy classics to the innovative and unique flavors that will have you hooked. Whether you’re a longtime keto enthusiast or just starting out on your low-carb journey, these recipes are sure to become new favorites. So go ahead, indulge in a slice (or two) and know that you’re getting all the benefits of a ketogenic diet.
Stay tuned for the full list of recipes and get ready to satisfy your sweet tooth without compromising your dietary goals!
Classic New York Style Keto Cheesecake
A rich and creamy keto cheesecake that’s sure to satisfy your cravings. With a buttery crust and a velvety smooth filling, this classic dessert is now keto-friendly!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted unsalted butter
– 16 ounces cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 325°F.
2. Prepare the crust by mixing almond flour and granulated sweetener in a bowl. Add melted butter and mix until well combined. Press into a 9-inch springform pan.
3. In a separate bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Mix in granulated sweetener and vanilla extract.
4. Pour the cheesecake mixture over the crust.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Strawberry Swirl Keto Cheesecake
Treat your taste buds to a creamy, low-carb delight with this Strawberry Swirl Keto Cheesecake recipe.
Ingredients:
– 16 oz cream cheese, softened
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 4 large eggs
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1/4 cup strawberry jam
– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, beat cream cheese until smooth.
3. Add granulated sweetener, eggs, heavy cream, and vanilla extract. Mix until well combined.
4. Pour batter into a 9-inch springform pan lined with parchment paper.
5. Drizzle strawberry jam over the batter in a zigzag pattern.
6. Top with sliced strawberries and chopped pecans (if using).
7. Bake for 45-50 minutes or until edges are set.
8. Let cool completely before serving.
Cooking Time: 45-50 minutes
Chocolate Peanut Butter Keto Cheesecake
Satisfy your sweet tooth with this decadent cheesecake, combining the flavors of chocolate, peanut butter, and creaminess. This keto-friendly dessert is perfect for a special treat or gathering.
Ingredients:
– 16 oz (450g) cream cheese, softened
– 1/2 cup (100g) granulated sweetener (such as Swerve or Erythritol)
– 4 large eggs
– 1 tsp (5g) vanilla extract
– 1/4 cup (30g) unsweetened cocoa powder
– 1/4 cup (60g) creamy peanut butter
– 1/2 cup (120g) heavy cream
– 1/4 cup (30g) chopped peanuts for garnish
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a mixing bowl, combine the softened cream cheese and granulated sweetener.
3. Beat in the eggs one at a time, followed by vanilla extract.
4. Melt the cocoa powder in the microwave for 10-15 seconds; add to the mixture and mix well.
5. Stir in peanut butter and heavy cream until smooth.
6. Pour the cheesecake batter into a greased springform pan (9-inch/23cm).
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Lemon Blueberry Keto Cheesecake
A refreshing take on the traditional cheesecake, this Lemon Blueberry Keto version combines the brightness of lemon with the sweetness of blueberries in a low-carb and sugar-free treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1/4 cup freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together almond flour and granulated sweetener.
3. Add melted butter, eggs, heavy cream, vanilla extract, and lemon juice to the bowl. Mix until smooth.
4. Pour batter into a 9-inch springform pan lined with parchment paper.
5. Top with blueberries.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Pumpkin Spice Keto Cheesecake
A creamy and deliciously spiced cheesecake that’s perfect for fall, made with keto-friendly ingredients.
Ingredients:
– 16 oz cream cheese (softened)
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup heavy cream
– 1 tsp pumpkin puree
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, beat the cream cheese until smooth.
3. Add the granulated sweetener, melted butter, eggs, heavy cream, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
4. Pour into a 9-inch springform pan lined with parchment paper.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Raspberry White Chocolate Keto Cheesecake
A sweet and tangy dessert that’s perfect for keto dieters, this Raspberry White Chocolate Keto Cheesecake is a game-changer. With its creamy texture and burst of fruity flavor, you’ll be hooked from the first bite!
Ingredients:
– 16 oz cream cheese (softened)
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/4 cup melted white chocolate chips
– 1/2 cup heavy whipping cream
– 1 tsp vanilla extract
– 1/4 cup fresh raspberries, pureed
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix cream cheese and granulated sweetener until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Melt white chocolate chips in the microwave or on the stovetop, then let cool slightly.
5. Fold melted white chocolate into the cheesecake mixture.
6. Pour batter into a 9-inch springform pan and smooth top.
7. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before serving.
Cooking Time: 45-50 minutes
Matcha Green Tea Keto Cheesecake
This Matcha Green Tea Keto Cheesecake is a unique and delicious dessert that combines the benefits of matcha green tea with the low-carb, high-fat principles of the ketogenic diet.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 3 large eggs
– 1/2 cup sour cream
– 1 teaspoon matcha green tea powder
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together almond flour, granulated sweetener, and melted coconut oil.
3. In a separate bowl, whisk together eggs, sour cream, matcha green tea powder, vanilla extract, and salt.
4. Combine the two mixtures and stir until smooth.
5. Pour into a 9-inch (23cm) springform pan and bake for 45-50 minutes or until set.
Cooking Time: 45-50 minutes
Tips:
– Make sure to use high-quality matcha green tea powder for the best flavor.
– Adjust baking time based on your oven’s temperature and performance.
Salted Caramel Keto Cheesecake
Salted Caramel Keto Cheesecake Recipe
Satisfy your sweet tooth with this rich and creamy Salted Caramel Keto Cheesecake, perfectly balanced between sweet and savory flavors.
Ingredients:
• 16 oz (450g) cream cheese, softened
• 1 cup (200g) granulated sweetener (such as Swerve or Erythritol)
• 2 large eggs
• 1/4 cup (60ml) sour cream
• 1 tsp vanilla extract
• 1/4 cup (30g) chopped walnuts (optional)
• 1/4 cup (60g) salted caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 9-inch (23cm) springform pan with parchment paper.
2. In a large mixing bowl, combine cream cheese and granulated sweetener. Beat until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Stir in sour cream, vanilla extract, and chopped walnuts (if using).
5. Pour batter into the prepared pan and smooth top.
6. Drizzle salted caramel sauce over the cheesecake.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before serving.
Cooking Time: 45-50 minutes
Total Time: approximately 1 hour 15 minutes
Oreo-Inspired Keto Cheesecake
A creamy and rich cheesecake with an Oreo twist, perfect for keto dieters who crave a sweet treat.
Ingredients:
– 1 1/2 cups almond flour
– 6 ounces cream cheese (softened)
– 1 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup crushed Oreo cookies (at least 95% fat-free)
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix almond flour and sweetener.
3. In a large mixing bowl, combine cream cheese, eggs, melted butter, and vanilla extract. Beat until smooth.
4. Add crushed Oreo cookies and mix well.
5. Pour cheesecake mixture into a 9-inch springform pan lined with parchment paper.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Tiramisu Keto Cheesecake
Get ready to experience a creamy, coffee-infused, and sugar-free dessert that combines the best of both worlds – tiramisu and cheesecake!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 cup instant coffee powder
– 6 large eggs, separated
– Whipped cream and cocoa powder for topping (optional)
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix almond flour and sweetener.
3. Add softened butter and mix until crumbly.
4. Press crust mixture into the bottom of a 9-inch springform pan.
5. In a large bowl, beat cream cheese until smooth.
6. Add heavy cream, vanilla extract, and coffee powder; mix well.
7. Beat in egg yolks one at a time.
8. Whip egg whites until stiff peaks form.
9. Fold whipped eggs into cheesecake mixture.
10. Pour batter into the prepared pan over crust.
11. Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
12. Let cool completely before refrigerating overnight.
Cooking Time: 1 hour 15 minutes
Blueberry Lemon Keto Cheesecake Bars
A sweet and tangy twist on traditional cheesecake, these bars combine the freshness of lemon and blueberries with the creaminess of a keto-friendly cheesecake.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 3 large eggs
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup blueberries, fresh or frozen
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, combine almond flour and granulated sweetener. Add softened butter and mix until a crumbly mixture forms. Press into the prepared baking dish.
3. In a large bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Beat in lemon juice and vanilla extract.
4. Pour cheesecake mixture over crust. Top with blueberries.
5. Bake for 25-30 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Chocolate Hazelnut Keto Cheesecake
Satisfy your sweet tooth with this creamy, indulgent, and keto-friendly cheesecake that combines the deep flavors of chocolate and hazelnut.
Ingredients:
– 1 1/2 cups almond flour
– 6 ounces cream cheese (softened)
– 3 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 cup hazelnut spread (such as Nutella)
– 1/2 cup chopped hazelnuts
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan with melted coconut oil.
2. In a blender or food processor, combine almond flour, cream cheese, eggs, granulated sweetener, and cocoa powder. Blend until smooth.
3. Add melted coconut oil, vanilla extract, hazelnut spread, and chopped hazelnuts to the mixture. Blend until well combined.
4. Pour the cheesecake batter into the prepared pan and smooth out the top.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let it cool completely before refrigerating for at least 4 hours or overnight.
Cooking Time: 45-50 minutes
Coconut Cream Keto Cheesecake
A rich and creamy cheesecake infused with the sweetness of coconut, perfect for satisfying your keto cravings.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsweetened shredded coconut
– 8 oz cream cheese, softened
– 1/2 cup heavy whipping cream
– 1/4 cup unsweetened coconut milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together almond flour, granulated sweetener, and unsweetened shredded coconut.
3. In a separate bowl, combine cream cheese, heavy whipping cream, unsweetened coconut milk, eggs, vanilla extract, and salt. Mix until smooth.
4. Pour the cheesecake batter into a 9-inch springform pan lined with parchment paper.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Key Lime Keto Cheesecake
A tangy twist on traditional cheesecake, this Key Lime Keto version is a refreshing treat that’s perfect for warm weather or any time you need a sweet escape.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 8 ounces cream cheese, softened
– 3 large eggs
– 1/2 cup sour cream
– 1 tablespoon key lime juice
– 1 teaspoon vanilla extract
– 1/4 cup melted coconut oil
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine almond flour and granulated sweetener.
3. In a separate large bowl, beat cream cheese until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in sour cream, key lime juice, and vanilla extract.
6. Gradually add melted coconut oil to the cream cheese mixture, beating until combined.
7. Press mixture into a 9-inch springform pan lined with parchment paper.
8. Bake for 45-50 minutes or until edges are set.
9. Let cool completely before refrigerating for at least 4 hours.
Cook Time: 45-50 minutes
Blackberry Cheesecake Keto Fat Bombs
A sweet and tangy treat that combines the flavors of blackberries and cheesecake in a low-carb, keto-friendly fat bomb.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsalted butter, softened
– 1 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup plain Greek yogurt
– 1 tablespoon vanilla extract
– 1/4 teaspoon lemon zest
– 1/2 cup blackberry jam or preserves
– 1/4 cup chopped fresh blackberries
Instructions:
1. In a medium-sized bowl, combine the heavy cream, softened butter, and granulated sweetener. Mix until smooth.
2. Add the Greek yogurt, vanilla extract, and lemon zest to the bowl. Mix until well combined.
3. Stir in the blackberry jam or preserves until fully incorporated.
4. Fold in the chopped fresh blackberries.
5. Spoon the mixture into a lined or greased mini muffin tin (about 1/4 cup per bomb).
6. Refrigerate for at least 30 minutes to set.
7. Serve chilled and enjoy!
Cooking Time: None, as these are no-bake fat bombs.
Snickerdoodle Keto Cheesecake
Experience the delightful combination of creamy cheesecake and warm cinnamon spice with this easy-to-make Snickerdoodle Keto Cheesecake.
Ingredients:
• 1 1/2 cups almond flour
• 6 ounces cream cheese, softened
• 1/4 cup granulated sweetener (such as Swerve or Erythritol)
• 3 large eggs
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together almond flour, granulated sweetener, and cinnamon.
3. In a separate large bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla extract and salt.
5. Gradually add the dry mixture to the wet ingredients, mixing until combined.
6. Pour batter into a 9-inch (23 cm) springform pan lined with parchment paper.
7. Bake for 35-40 minutes or until edges are set.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 35-40 minutes
Espresso Chocolate Chip Keto Cheesecake
A rich and decadent cheesecake that combines the bold flavors of espresso, dark chocolate chips, and a hint of sweetness, all within a keto-friendly framework.
Ingredients:
– 16 oz cream cheese, softened
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder
– 1/4 cup melted dark chocolate chips (at least 85% cocoa)
– 1 tablespoon instant espresso powder
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix cream cheese and sweetener until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in heavy cream, vanilla extract, cocoa powder, melted chocolate chips, espresso powder, and salt.
5. Pour mixture into a 9-inch springform pan lined with parchment paper.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Vanilla Bean Keto Cheesecake with Almond Crust
A creamy and rich keto cheesecake infused with the warmth of vanilla bean, paired with a crunchy almond crust for a delightful texture combination.
Ingredients:
For the crust:
– 1 cup almonds
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs
– 1/2 teaspoon vanilla extract
– 1/2 cup heavy whipping cream
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by blending almonds, sweetener, and salt in a food processor until coarsely chopped.
3. Press the crust mixture into the bottom of a 9-inch springform pan.
4. Beat the cream cheese until smooth, then add the granulated sweetener, eggs, vanilla extract, and heavy whipping cream. Mix until well combined.
5. Pour the cheesecake batter over the prepared crust.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Cherry Almond Keto Cheesecake
This cheesecake is a game-changer for keto dieters, with a creamy filling, crunchy almond crust, and sweet cherry topping. With only 5g of net carbs per serving, you can indulge in this treat without worrying about going over your daily carb limit.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup melted coconut oil
– 16 oz cream cheese, softened
– 1/2 cup sour cream
– 1 large egg
– 1 tsp vanilla extract
– 1 cup cherry filling (homemade or store-bought)
– Fresh cherries for garnish
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients in a bowl until well combined. Press into a 9-inch springform pan.
3. In a separate bowl, beat cream cheese and sour cream together until smooth. Add egg, vanilla extract, and sweetener; mix until combined.
4. Pour cheesecake mixture over crust.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Allow to cool completely before topping with cherry filling and garnishing with fresh cherries.
Cooking Time: 45-50 minutes
Servings: 12
Banana Cream Keto Cheesecake
A creamy and rich dessert that combines the sweetness of bananas with the tanginess of cream cheese, all while staying within keto guidelines.
Ingredients:
– 12 oz (340g) cream cheese, softened
– 1/2 cup (120g) granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup (120ml) heavy cream
– 2 ripe bananas, sliced
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the cream cheese and granulated sweetener until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream, vanilla extract, and salt.
5. Arrange the sliced bananas on top of the cheesecake batter.
6. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 35-40 minutes
Summary
Indulge in the rich flavors and creamy textures of these 20 keto cheesecakes, from classic New York Style to innovative matcha green tea and snickerdoodle. These decadent desserts are perfect for satisfying sweet cravings while staying within your ketogenic diet guidelines. Discover a variety of flavor combinations, including strawberry swirl, chocolate peanut butter, lemon blueberry, and many more. Whether you’re a cheesecake lover or just looking for a low-carb treat, this collection has something for everyone.
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