Crustless Keto Cheesecake Recipe

This Crustless Keto Cheesecake is rich, creamy, and perfectly sweetened without the carbs. It’s an easy, guilt-free dessert that satisfies your cheesecake cravings while keeping you on track with your keto goals!

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 8 slices

Ingredients

Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • 2/3 cup granulated keto sweetener (e.g., erythritol, monk fruit, or allulose)
  • 3 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional, for a hint of tang)

Optional Toppings:

  • Fresh berries (e.g., strawberries, raspberries, or blueberries)
  • Sugar-free whipped cream
  • Keto-friendly chocolate drizzle

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 325°F (165°C).
  2. Grease a 9-inch springform pan with butter or nonstick cooking spray.

Step 2: Prepare the Cheesecake Batter

  1. In a large mixing bowl, beat the softened cream cheese and sweetener together with an electric mixer until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the sour cream, vanilla extract, and lemon juice (if using) until fully combined. Be careful not to overmix to avoid air bubbles.

Step 3: Bake the Cheesecake

  1. Pour the cheesecake batter into the prepared springform pan.
  2. Place the pan in the center of the oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when shaken.

Step 4: Cool and Chill

  1. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
  2. Remove the cheesecake from the oven and let it cool to room temperature.
  3. Refrigerate for at least 4 hours, or overnight, to set completely.

Serving Suggestions

  • Slice and serve chilled with your choice of toppings like fresh berries, sugar-free whipped cream, or a drizzle of keto chocolate syrup.

Tips for Perfect Crustless Keto Cheesecake

  • Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature for a smooth batter.
  • Water Bath Alternative: Place a pan of hot water on the rack below the cheesecake to create steam and reduce cracking.
  • Sweetener: Use a powdered keto sweetener for a smoother texture if preferred.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.

This Crustless Keto Cheesecake is simple, creamy, and so delicious that even non-keto eaters will love it. Enjoy a slice without the guilt! 🍰✨