Keto Cheesecake Recipe with Cookie Base

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

Keto cheesecake on a serving plate.
Delicious keto cheesecake with a low-carb 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

Keto Baked Vanilla Cheesecake Ingredients being mixed in a glass bowl.
Keto Baked Vanilla 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

A slice of Keto Cheesecake topped with berries on a plate.
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!
Best keto cheesecake recipe.

The Best Keto Cheesecake Recipe (2g Carbs)

This Keto Cheesecake recipe makes a deliciously rich and creamy low carb dessert that will have you coming back for more.
4.72 from 7 votes
Print Pin
Course: Dessert, Desserts
Cuisine: American, Greek
Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 296kcal
Author: Matt Dobson

Unit Conversion

Ingredients

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

Instructions

  • Preheat your oven to 150C/300F. Place a piece of parchment paper onto the base of a 10in springform pan and clip the ring around the base, leaving the parchment overhanging the sides. Grease the sides of the pan.
  • Place the cookies into your food processor and blend into small pieces, add the melted butter and blend again until combined.
    12 Keto Shortbread Cookies, ⅓ cup Unsalted Butter
  • 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.
  • Place the cream cheese into a large mixing bowl and beat with your hand mixer, until smooth.
    16 ounces Cream Cheese
  • Add the sweetener, vanilla, and lemon juice. Whip until smooth, then add the sour cream, followed by the eggs, one at a time.
    1 cup Erythritol, 3 teaspoons Vanilla Extract, 1 tablespoon Lemon Juice, 1 cup Sour Cream, 3 large Eggs
  • Pour the cheesecake mixture over the crust.
  • Bake for 55 minutes, 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.
  • Turn the oven off and return the cheesecake to the shelf, leave the door about a quarter of the way open and let the cheesecake slowly cool for about an hour.
  • Move the cheesecake to the fridge and leave to cool completely – at least 4 hours or overnight for best results.
  • When you’re ready to serve, top the cheesecake with a selection of your favorite low carb berries, cut into 12 slices and enjoy!
    Low Carb Berries

Notes

 
 
STORING: 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.

Nutrition

Serving: 100g | Calories: 296kcal | Carbohydrates: 3g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 158mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Keto cheesecake slice on a plate.
The deliciousness of this keto cheesecake will guarantee that it won’t last long. This recipe will become a keto kitchen staple for parties and events.

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;

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

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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.

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As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost