The ultimate guide to baking the perfect keto cheesecake and the review of all the most popular keto cheesecake types and ingredients. 

Are you a fan of keto desserts and keto cakes? I bet you are! If you weren’t, you wouldn’t be reading the ultimate keto cheesecake guide right now. I want to tell you that you’re just in the right place. I’m about to share with you all the best tips, tricks and secrets to baking the perfect keto cheesecake.

Keto-compliant cheesecake can come in lots versions, each one being absolutely delicious and spectacular-looking. This guide will teach you the basics of how to bake cheesecake that is keto-friendly, what keto cheesecake types there are and what ingredients you can use to bake your own low-carb cheesecake.

At the end of the guide I’ll share with you the recipe for the basic keto cheesecake that you can modify, improve and adjust in any way so that you will come up with your own unique keto cheesecake recipe.

About Keto Cheesecake

Cheesecake is probably one of the best types of dessert on a keto diet (click to learn more about the program) because it often has the perfect fat-to-protein ratio. Since its main ingredient is always protein-rich cheese (hence name CHEESECAKE), cheesecake can even become your main nutrient-dense meal that gives you the proper amount of fat and protein.

Of course, I’m talking about keto cheesecake that has few carbs and absolutely no sugar. Regular cheesecake recipes always include lots of sugar and flour which we want to avoid at all costs. The great news is that the keto versions of popular cheesecake are not only healthy but they usually taste way better.

Here are a few types of keto cheesecakes I’ve come up with so far:

• Peanut Butter Keto Cheesecake which is the no-bake version, has chocolate crust and chocolate topping.
  
• Crustless Keto Cheesecake with a slight peanut butter taste and double chocolate topping.
  
• Chocolate Keto Cheesecake which looks and tastes like the most chocolate cake in the world.
  
• Simple Keto Cheesecake which is the most basic version of baked keto cheesecake.
  
• Protein Cheesecake which is the low-fat and low-carb version of cheesecake. It’s ideal for protein sparing modified fast (PSMF).
  
• Chocolate Protein Cheesecake which is simply the chocolate version of the above protein cheesecake.
  

…to name just a few. And more awesome keto cheesecake recipes are coming soon. OK, now it’s time to share with you all the keto cheesecake facts and secrets.

Basic Keto Cheesecake Ingredients

You can add almost any ingredients you want to your keto cheesecake as long as they are free of sugar, flour and artificial sweeteners. This list could really go on and on but I tried to keep it relatively simple and brief.

Here is the list of the most popular possible keto cheesecake ingredients:

• One of the following types of cheese: cream cheese (softened), curd cheese (firm type), mascarpone cheese
• Eggs (the number of eggs per one cheesecake can vary from 2 to even 10)
• Butter (regular butter or the type with reduced fat content will also be OK) (I use this: Kerrygold Pure Irish Butter)
• Vanilla, almond or cream extracts or flavors (I use this: Organic Pure Vanilla Extract or Organic Almond Extract).
• Natural sweeteners: stevia and/or erythritol. Stevia is available in tabs, as powder and in the liquid form. You can also use a blend of stevia and erythritol (I use this: Pyure Organic Stevia Blend).
• One of the following types of flour: coconut flour, almond flour. The coconut flour seems the best because it is low in carbs and fat (I use this: Viva Naturals Organic Coconut Flour).
• Baking powder or baking soda
• Protein powder (preferably whey isolate with no added sugar or artificial sweeteners)

The chances are you will find some of these ingredients in almost any type of keto cheesecake. Speaking about types, let’s consider a few different versions possible.

To Bake Or Not To Bake

Both the bake and no-bake versions of keto cheesecake taste awesome. However, there are some differences both in test and preparation process between the two.

The BAKE version:

• usually takes a bit more time since you need to bake it for about 40-60 minutes
• usually contains eggs and baking powder
• will probably change its size (grow) after baking
• will become less sweet after baking (keep that in mind when adjusting the sweetness)
• can be consumed both hot and cold
• tastes best after spending one night in the fridge

The NO BAKE version:

• is usually a lot quicker to prepare
• can be relatively low in calories and fat (if you don’t add any eggs, butter or tons of heavy whipping cream)
• tastes best when chilled
• is deal for serving with fresh fruit
• will usually require something to make it more dense (gelatine, jelly, protein powder or coconut flour)

It’s hard to say which one is better so I advise you check both versions out. Here are a few facts and tips about each version:

Crust

You can make crustless keto cheesecake and it will totally be fine and still taste delicious. However, if you want to add another layer of taste to it or make it look more spectacular, go for the version with crust.

The version with CRUST:

• usually has a lot more calories (and fat) since crust on a keto diet is usually made of fat (butter, ground nuts)
• will probably taste a bit better since it has more ingredients and combines different flavors
• will probably look more spectacular (you now different-color layers of a piece of your keto cheesecake can be really impressive)

Here is the list of the possible ingredients for the keto cheesecake crust:

• Coconut flour
• Almond flour
• Butter
• Peanut butter
• Coconut oil
• Vanilla extract or flavoring
• Cacao powder
• Eggs
• Stevia and/or erythritol

You can bake crust or use the no-bake crust for the no-bake cheesecake. The difference between the no-bake and bake version of the crust is that the bake version usually has eggs. Since most of the main keto cheesecake crust ingredients are fat (almond flour, butter, peanut butter), the keto cheesecake crust is also often a huge fat bomb in itself. Keep that in mind!

The CRUSTLESS version:

• is usually lower in calories and fat, which makes it a good option for people wanting to lose weight and enjoy a bigger portion of their keto cheesecake
• is obviously quicker to prepare
• can be consumed right away

Filling

Yes, you can omit the crust or the topping but the filling is the base of your keto cheesecake, so it needs special attention. There are really lots of different ingredients you can add to the filling to make its taste really awesome and unique.

The filling is usually made of cream cheese. But you can also use different cheese types, such as, curd cheese (the firm type), mascarpone cheese, spread cheese, cottage cheese or Neufchâtel. Even sour cream or heavy whipping cream can become the perfect base for your cheesecake filling (even though technically these two aren’t cheese).

Curd cheese (the firm type) is usually a very good option because it is of ideal consistence and  is relatively low in calories (about 100 kcal per 100 g) and fat (5-10 % usually), which leaves you a lot of room for other super delicious ingredients.

Here is the list of the possible ingredients for the bake and no-bake keto cheesecake filling:

• Cream cheese (I use this: Philadelphia cream cheese)
• Eggs, whipped eggs or whipped egg whites
• Stevia and/or erythritol
• Vanilla extract or flavoring
• Protein powder (I recommend this)
• Whipped cream
• Butter
• Sugar-free chocolate pieces (I love this: Cavalier milk chocolate) 
• Cacao powder
• Peanut butter
• Almond butter
• Nuts or crumbled nuts
• Fruit jelly (I use this: Simply Delish Natural Jel Dessert)
• Shredded coconut
• Coconut flour (if the filling gets too runny)
• Cinnamon
• Lemon juice (for the fruit versions of the cheesecake)
• Berries

Topping

Just like with crust, you can totally skip adding topping and your keto cheesecake will still taste absolutely awesome. However, topping on your keto cheesecake is indeed the proverbial icing on the cake. There are really lots of options for your cheesecake topping.

Here is the list of the possible ingredients for the bake and no-bake keto cheesecake topping:

• Home-made keto chocolate (made of dissolved butter, cacao powder and erythritol or/and stevia)
• Grated sugar-free milk or dark chocolate (I love these: Cavalier milk chocolate and dark chocolate)
• A combination of grated sugar-free milk and dark chocolate
• Dissolved sugar-free chocolate with nuts (I love this: Cavalier milk chocolate with hazelnuts)
• Peanut butter (preferably 2-ingredient, organic and non-GMO)
• Cacao powder
• Whipped cream
• Berries
• Jelly
• White sugar-free chocolate either grated or dissolved (I love this: Cavalier white mango raspberry chocolate)

You can combine the above ingredients in any way you like. Almost every combination you can think of will taste like heaven. Chocolate with berries? White chocolate with milk chocolate and peanut butter? Jelly with strawberries? You name it!

Well, as you can see this list can go on and on but you get the idea. You can put practically anything on top of your keto cheesecake to make it more unique and to improve its taste.

Making Keto Cheesecake Sweet

There are hundreds of different types of sweeteners you can use to make your keto cheesecake sweet. However, there are only three types of sweeteners I recommend:

• Stevia (powdered, in tabs or in the liquid form)
• Erythritol (granular or powdered)
• Xylitol

These three are natural sweeteners which are totally safe to use. What’s more they don’t affect blood sugars at all and have zero or few calories.

Basic Keto Cheesecake Recipe

Here is the recipe for the simplest and the most basic version of keto cheesecake (bake with no crust and no topping). This can be a perfect base for any further adjustments.

Print

Simple Keto Cheesecake

Here are the macros for the whole cheesecake and one bite of it (280 g).
CALORIES: 2719 kcal/450 kcal
FAT: 208 g/34 g
NET CARBS: 48 g/8 g
PROTEIN: 162 g/27 g

Course Dessert

Prep Time 10 minutes

Cook Time 40 minutes

Resting Time 1 hour

Total Time 50 minutes

Calories 450 kcal

Ingredients

• 1000 g of cream cheese
• 500 g of eggs (10 large eggs)
• 200 g of butter (60% fat)
• 10 g of baking powder
• A few drops of vanilla or almond extract (aroma is also OK)

Instructions

1. Add cream cheese into a large bowl. 

2. Separate egg whites from egg yolks. 

3. Add egg yolks to the cream cheese and mix the two until smooth. 

4. Dissolve 200 g of butter and pour it into the bowl. 

5. Add stevia and/or erythritol. Now it's also a good time to add baking powder. 

6. Mix all the ingredients with a blender until smooth. 

7. Beat egg whites and add them to the mix. Use a tablespoon for mixing.

8. Taste the dough to make sure it has the desired level of sweetness. 

9. Grease the baking form with butter and pour the liquid cheesecake mass onto it. 

10. Preheat the oven to 175 °C (350 °F) and bake your simple keto cheesecake for about 40 minutes.  

11. Remove your keto cheesecake from the over after about 40 minutes or when its top gets a nice brownish color. 

12. Let your cheesecake cool down for about an hour before putting it into the fridge. 

Share The Keto Cheesecake Tutorial To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more dessert recipes are coming and I’m working hard on creating them. Don’t forget to tell me more about your keto cheesecake.

What version of the keto cheesecake is your favorite? What other ingredients do you use? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe-tutorial, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks! 

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