This Keto Vanilla Cheesecake recipe makes a deliciously rich and creamy low-carb dessert with a crumbly cookie base.

For the delicious crumbly base, this Keto Cheesecake uses our keto shortbread cookies recipe.

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

Keto Cheesecake Ingredients

How to Make Keto Cheesecake

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.
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.
Add the sweetener, vanilla, and lemon juice. Whip until smooth. Add the sour cream, followed by the eggs, one at a time.
Pour the cheesecake mixture over the crust.
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.
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 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 it into 12 slices and enjoy!

This Keto Cheesecake recipe makes a deliciously rich and creamy low carb dessert that will have you coming back for more.

4.84 from 6 votes

Course: Dessert, Desserts

Cuisine: American, Greek

Cook Time: 55

Total Time: 55

Servings: servings

Calories: 296kcal

Author: Matt

Unit Conversion

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.
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.
Add the sweetener, vanilla, and lemon juice. Whip until smooth, then add the sour cream, followed by the eggs, one at a time.
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!

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 fridge.

Looking for more delicious Keto Cheesecake recipes? Try our;

To make a larger batch of this Keto Cheesecake recipe, adjust the servings above.