Getting this cheesecake recipe just right took some work. I wound up baking what my friend Becky described, very generously, as a flan on my first attempt. It was rubbery and strange, but in the end, I was able to find the exact proportions that would produce creamy, dreamy, keto cheesecake perfection, and I found two different variations for the crust that are phenomenal! Topped with some of my keto strawberry quick jam this dessert was a crowd pleaser. My dad, who is not a big sweet eater, went back for seconds!
Why You Will Love This Cheesecake Recipe
- Classic: This timeless favorite is perfect for wowing your guests at a dinner party. They will not believe it is sugar free and low-carb!
- Monk Fruit: This recipe uses monk fruit sweetener without the strange cooling sensation or bitter aftertaste that some sugar substitutes have.
- 2 Crust Options: I provide two different tested, tried, and true variations for the keto cheesecake crust. Pick your favorite, or make one of each!
- Only 1.1 gram of Net Carbs per serving!
What You Will Need
- 9 inch spring form pan
- Stand mixer or a hand held mixer (I LOVE my Kitchenaid Stand Mixer!)
- Mixing bowl
- Measuring cups
- Measuring spoons
Let’s Talk About the Crust
I tested out two versions of the crust, and they are both amazing. One version uses HighKey Sugar Free Vanilla Wafers, and the other variation involves baking a homemade keto graham cracker to crumb up.
These are both lovely additions to this cheesecake, but one does involve a little bit more work on the part of the home baker. When using the HighKey Cookies, you can just dump them in the blender and go!
For the graham cracker crust, I used this recipe from LOWCARBSPARK.COM. They turned out great, and I am excited to try out this pie crust in a recipe I am developing for a Key(to) Lime Pie!
How to Make this Keto Cheesecake
Funny story, I contracted Covid last year, and it permanently changed the way that my brain perceives certain flavors. Yeah, that is not a funny story, but now I am that girl that can not stand sour cream. I do not even want it on my plate lest it taints my other food with its vile flavor. I used to love sour cream. To bring this rambling tale to its point, I needed to develop a cheesecake recipe that did not include sour cream in the ingredients list.
Cue the heavy cream! It took several attempts to get the ratio of heavy cream, to cream cheese, to eggs just right, but this cake is free of the dreaded condiment. If you love sour cream you could substitute sour cream for the heavy whipping cream.
When baking this cake, ALLOW IT TO COOL COMPLETELY! Don’t cut a slice out prematurely to try and get that perfect photo for your keto food blog (ahem*). This cheesecake needs ALL of the time to set up both in and out of the fridge, but given that time, it will set up into a lovely fluffy and creamy texture!
Another pro tip, create a liner out of tin foil with a lip around all of the edges to cover the bottom of your springform pan. This will save you from having to clean up a buttery mess out of the bottom of your oven. For further protection against this mess, place a cookie sheet in the oven *while it is pre-heating* to catch any drips. Placing the cookie sheet in cold at the same time as your cheesecake could lower the oven temperature and mess with the baking process.
- 9 inch springform pan
- Stand Mixer
HighKey Cookie Crust
- 3 packages HighKey Vanilla Wafers crumbed
- 8 tbsp butter melted
- 1 tsp vanilla
- pinch salt optional
- 2 (8oz) packages full fat cream cheese at room temperature
- 1 cup heavy cream
- 3 whole eggs
- ¾ cup Lakanto Monk Fruit Sweetener
- 1 tbsp vanilla extract
HighKey Cookie Crust
- Spray a 9 inch springform pan with cooking spray.
- Add all of the contents of the 3 packages of HighKey Vanilla Wafers to a blender or a food processor, and process until they are finely crumbed.
- In a mixing bowl, combine the melted butter, cookie crumbs, vanilla, and salt. Transfer the cookie crumbs into the spring form pan.
- Using the bottom of a measuring cup or your hands, press the crust into the pan and about halfway up the sides of the pan. Place your prepared crust in the refrigerator while you work on the cheesecake filling.
- Preheat the oven to 325°
- Add 2 blocks of cream cheese and the sweetener to the bowl of a stand mixer and combine. Once that is just incorporated add the heavy cream and vanilla.
- Add the eggs one at a time. Be careful not to over-mix the filling.
- Pour the filling into the prepared pie crust, and place in the oven.
- Bake for approximately 1 hour or until the middle begins to set up. The filling will still be wiggly.
- Turn off the oven, and prop the oven door open. Allow the cake to cool in the warm oven for 30 minutes, then remove to a wire rack. Allow the cake to cool to room temperature before you place it in the refrigerator. Chill in the refrigerator for a minimum of 2 hours!
This cheesecake has an elegant yet uncomplicated flavor profile. It can be enjoyed all on its own, but if you want to pair it with fresh berries or create a reduction using your favorite low-carb berry, monk fruit sweetener, and fresh lemon or lime, it lends itself nicely to that as well! I have tried it with my keto strawberry quick jam and with a raspberry and lime reduction, and both sauces were delightful! Let me know how you decide to dress this cheesecake up in the comments below, and as always, Happy snacking!
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