Amanda Dawn Keto Cheesecake Recipe: No-Bake & Baked Versions with Macro Breakdown
Cheesecake is the perfect keto dessert. It’s naturally high-fat, low-carb, and absolutely delicious—if you skip the sugar and crust.
Why Cheesecake Is Keto-Perfect
- Cream cheese: Nearly zero carbs, high fat
- Eggs: Perfect binding agent, minimal carbs
- Sweeteners: Use erythritol or monk fruit (zero carbs)
- No-bake option: Zero fuss
- High satiety: One slice keeps you full for hours
Easy No-Bake Keto Cheesecake (15-minute recipe)
Ingredients
Base (optional):
- 1 cup almond flour
- ¼ cup melted butter
- 2 tbsp erythritol
- Pinch of sea salt
Filling:
- 16 oz cream cheese (softened)
- ¼ cup heavy cream
- ⅓ cup erythritol
- 2 tsp vanilla extract
- 1 tbsp lemon juice (optional, adds tang)
Toppings:
- Sugar-free berry compote or whipped cream
Instructions
- Mix almond flour, melted butter, erythritol, and salt in bowl
- Press into 8-inch pie dish, refrigerate 10 minutes
- Beat cream cheese, heavy cream, erythritol, and vanilla until smooth
- Pour filling over crust
- Refrigerate 4 hours (or overnight)
- Serve with toppings
Macros (Per Slice, 8 servings)
- Calories: 320
- Fat: 32g
- Protein: 7g
- Net Carbs: 3g
Baked Keto Cheesecake (More Authentic)
Ingredients
Base:
- 1 cup almond flour
- ⅓ cup melted butter
- 3 tbsp erythritol
Filling:
- 32 oz cream cheese (softened)
- ½ cup erythritol
- 4 eggs
- 2 tsp vanilla
- ¼ cup sour cream
- Juice of 1 lemon
Instructions
- Preheat oven to 325°F
- Mix almond flour, butter, and erythritol; press into 9-inch springform pan
- Bake crust 8 minutes
- Beat cream cheese and erythritol until smooth
- Add eggs one at a time, beating after each
- Add vanilla, sour cream, and lemon juice; mix well
- Pour over crust
- Bake 50-60 minutes (center should barely jiggle)
- Cool to room temp, then refrigerate 8 hours
Macros (Per Slice, 12 servings)
- Calories: 380
- Fat: 37g
- Protein: 9g
- Net Carbs: 3g
Crust Options (Ranked)
| Crust | Carbs per slice | Taste | Ease |
|---|---|---|---|
| Almond flour (traditional) | 2g | Excellent | Very easy |
| Pecans + butter | 1g | Rich | Medium |
| Macadamia nut | 1g | Excellent | Hard (expensive) |
| No crust (just filling) | 1g | Good | Easiest |
Sweetener Comparison for Cheesecake
| Sweetener | Best for Cheesecake? | Aftertaste? | Cost |
|---|---|---|---|
| Erythritol | ✅ Best | Mild | Cheap |
| Monk fruit | ✅ Excellent | None | Expensive |
| Allulose | ✅ Great | None | Medium |
| Stevia | ⚠️ Acceptable | Strong | Cheap |
| Splenda | ⚠️ Works | Chemical | Cheap |
Topping Ideas
- Sugar-free berry compote: Raspberries + monk fruit (easiest)
- Whipped cream + lemon zest: Simple and elegant
- Keto chocolate ganache: (70%+ cocoa + heavy cream)
- Fresh berries: Raspberries (lowest carb)
- Caramel sauce: (butter + erythritol-based)
Storage & Make-Ahead
- Refrigerator: 5 days
- Freezer: 2 months (thaw overnight in fridge)
- Make-ahead: Bake full cheesecake, slice, freeze individually
FAQ
Can I use regular sugar?
You can, but it defeats the purpose of keto. One traditional cheesecake slice = 45g carbs. Use a sweetener instead.
Why does my cheesecake crack?
Overbaking. Keep the center slightly jiggly. Also, cool slowly (no drafts) to prevent cracking.
Can I make it dairy-free?
Not really. Cream cheese is essential. You could try dairy-free cream cheese, but texture suffers.
Bottom Line
Keto cheesecake is simple, delicious, and truly keto-friendly. No-bake version for lazy weeknights, baked version for special occasions. Both deliver creamy, satisfying dessert at under 4g net carbs per slice.