The Best Keto Cheesecake Recipe with Low-Carb Cookie Base (2024)

This keto cheesecake recipe makes a deliciously sweet and creamy low-carb dessert with a tasty, crumbly cookie base.

This Keto Cheesecake uses our keto shortbread cookies recipe for the delicious crumbly base.

This Keto Cheesecake recipe makes 12 servings. 1 serving is one slice and has 2g net carbs.

Keto Cheesecake Ingredients

• 12 Keto Shortbread Cookies
• ⅓ cup of Unsalted Butter melted
• 16 ounces of Cream Cheese, softened
• 1 cup of Erythritol, granulated
• 3 teaspoons of Vanilla Extract
• 1 tablespoon of Lemon Juice
• 1 cup of Sour Cream
• 3 large Eggs
• Low Carb Berries to garnish

How to Make Keto Cheesecake

1. Preheat your oven to 150C/300F. Place a piece of parchment paper onto the base of a 10inch springform pan and clip the ring around the base, leaving the parchment overhanging the sides. Grease the sides of the pan.
2. Place the cookies into your food processor and blend them into small pieces. Add the melted butter and blend again until combined.
3. Spoon the mixture into the base of your prepared pan, and press into an even layer. Place in the fridge to chill while you make the filling.
4. Place the cream cheese into a large mixing bowl and beat with your hand mixer until smooth.
5. Add the sweetener, vanilla, and lemon juice. Whip until smooth. Add the sour cream, followed by the eggs, one at a time.
6. Pour the cheesecake mixture over the crust.
7. Bake for 1 hour or until the center is still jiggly. Run a knife around the edge of the pan. This will help to prevent the cake from cracking.
8. Turn the oven off, return the cheesecake to the shelf, leave the door about a quarter of the way open, and let the cheesecake cool for about an hour.
9. Move the cheesecake to the fridge and leave to cool completely – at least 4 hours or overnight for best results.
10. When you’re ready to serve, top the cheesecake with a selection of your favorite low-carb berries, cut it into 12 slices, and enjoy!

How To Store Cheesecake

Store Cheesecake in the fridge for up to 1 week, or freeze for up to 3 months. To defrost, leave the cheesecake overnight in the refrigerator.

Looking for more delicious Keto Cheesecake recipes? Try our;

• Keto Cheesecake Ice Cream
• Keto No-Bake Chocolate Cheesecake
• Keto Mini Eggnog Cheesecakes
• Keto Jello Cheesecake

Adjust the servings above to make a larger batch of this Keto Cheesecake recipe.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.