Keto Cheesecake Recipe (Sugar-Free & Low-Carb)
Creamy, dreamy, and guilt-free! This Keto Cheesecake Recipe is sugar-free, low-carb magic that satisfies your sweet tooth without breaking your keto streak. Indulgence, redefined—slice by slice!
Equipment
- High-speed blender or food processor
- Mixing bowls
- Cupcake pan
- Aluminum tins (12)
- Measuring cups and spoons
- Spoon or spatula
Ingredients
For the crust (keto-friendly):
- 2 1/2 cups keto cookie crumbs finely blended (e.g., keto peanut butter cookies)
- 5/8 cup butter melted
OR Alternative Crust (not keto-friendly):
- 12 ready-to-bake mini pie crusts yes, these have sugar and carbs—consider yourself warned 😏
For the cheesecake filling:
- 2 cups cream cheese softened and at room temperature
- 1 1/4 cups sour cream at room temperature
- 3 large eggs at room temperature
- 3/4 cup superfine sugar substitute e.g., erythritol
- 1/2 tbsp vanilla extract
- 1/2 tbsp cake batter extract or substitute with 1 tbsp lemon extract for lemon flavor
Instructions
- Preheat the oven: Heat that oven to 160°C/325°F. If you’re using a keto crust, line a cupcake pan with aluminum tins and set it aside. If you’re going with ready-to-bake mini pie crusts, lay those beauties out on a baking sheet and keep moving.
- Crust Time (Keto Version): Place keto peanut butter cookies in a blender and process until fine and crumbly. Measure out 2 1/2 cups of crumbs and pour them into a mixing bowl. Combine the melted butter with the crumbs, stirring until the mixture looks like wet sand. Divide this evenly among the aluminum tins, pressing it down with the back of a spoon to form a solid base. Pop the crusts in the fridge to set while you make the filling.
- Cheesecake Filling: Using a blender or food processor, blend the cream cheese, sour cream, and sugar substitute until smooth and fluffy. Crack in the eggs, one at a time, mixing briefly after each addition. Blend in the vanilla extract and cake batter (or lemon) extract until fully incorporated. The batter should be luxuriously smooth—no lumps allowed!
- Fill 'em Up: Retrieve your keto crusts from the fridge or grab your ready-to-bake pie crusts. Scoop about 1/4 cup of cheesecake filling into each tin or pie crust, smoothing out the tops with a spoon or spatula if needed.
- Bake It Up: Place the cupcake pan or baking sheet in the preheated oven and bake for 20 minutes, maybe 25 but watch it. You’re looking for a center with just a slight jiggle—that’s how you know it’s perfect.
- Cool it Down: Turn off the oven, crack the door open a bit, and allow the cheesecakes to cool completely in the oven. This step is the secret weapon to avoid cracks and keep your mini cheesecakes stunning.
- Chill to Perfection: Once cooled, transfer everything to the refrigerator. Chill for at least 4 hours (overnight is even better, if you’ve got the patience). This step lets those flavors come together and the filling firm up beautifully.
Notes
- Prefer to skip the keto crust? No biggie. Simply use ready-to-bake mini pie crusts from the store. Just note they’re not sugar-free or keto-friendly, but we don’t judge how you decide to enjoy your cheesecakes!
- Nut-free? Easy fix—swap the peanut butter cookies for a nut-free keto cookie alternative.
- Top it off: Take these to the next level with a dollop of sugar-free berry compote or a drizzle of melted dark chocolate. Fancy vibes, unlocked.
- Freezer-Friendly Bonus! Store any extras in an airtight container in the freezer for up to 3 months. Defrost in the fridge for insta-dessert magic.