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Keto Cheesecake garnished with strawberries and blueberries and a mint leaf

Keto Cheesecake

yourketokitchen84@gmail.com
This creamy, dreamy, vanilla, classic is made using monk fruit sweetener and heavy cream. This recipe provides two different variations for a keto cheesecake crust.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, French, Italian, Originated in Ancient Greece
Servings 14
Calories 317 kcal

Equipment

  • 9 inch springform pan
  • Stand Mixer

Ingredients
  

HighKey Cookie Crust

  • 3 packages HighKey Vanilla Wafers crumbed
  • 8 tbsp butter melted
  • 1 tsp vanilla
  • pinch salt optional

Cheesecake Filling

  • 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

Instructions
 

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.

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!

Notes

*To make the graham cracker crust visit lowcarbspark.com, and then follow the recipe instructions for the HighKey Cookie Crust in the recipe card above. 
Nutrition Facts for 1 serving of Keto Cheesecake with a HighKey Cookie Crust:
Calories: 317
Net Carbs: 1.1g
Fat: 31g
Protein: 6.7g  
 
Keyword cake, cheesecake, dessert, keto cheesecake