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.

Keto Vanilla Cheesecake topped with berries.
Keto Vanilla Cheesecake

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

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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

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 Vanilla Baked Cheesecake

A slice of Keto Baked Vanilla Cheesecake topped with berries on a plate.
How to make Keto Baked Vanilla 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 Cheesecake topped with berries.

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
Print Pin
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
  • 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

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
A slice of Keto Baked Vanilla Cheesecake topped with berries on a plate.
Keto Baked Vanilla Cheesecake Recipe

Looking for more delicious Keto Cheesecake recipes? Try our;

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

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