Keto Vanilla Baked Cheesecake With Cookie Base

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

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

Store leftover Keto Vanilla Baked 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

Keto Vanilla Baked 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 Vanilla Baked Cheesecake

1. 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.
2. Place the cookies into your food processor and blend 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, then 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 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.
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 into 12 slices and enjoy!

Keto Vanilla Baked Cheesecake

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

5 from 3 votes

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Course: Dessert, Desserts

Cuisine: American, Greek

Prep Time: 20 mins

Cook Time: 1 hr

Cooling: 2 hrs

Total Time: 3 hrs 20 mins

Servings: 12 servings

Calories: 296kcal

Author: Gerri

Ingredients

• 12 Keto Shortbread Cookies
• ⅓ 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

US Customary – Metric

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.
• 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 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 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!

Nutrition

Serving: 80g | 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

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

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

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