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

- 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!

Keto Vanilla Baked Cheesecake
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
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

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.
Looks heavenly!