Posted by This keto cheesecake is an absolute delight, boasting a velvety texture and rich flavor, crafted from just six wholesome ingredients! What makes this dessert truly exceptional is that it requires less than an hour from start to finish, making it a perfect treat for any occasion.
Why This Recipe Stands Out
- Minimal Ingredients: With only six ingredients, including the crust, this recipe is incredibly straightforward and convenient.
- Accessibility: All the components are easy to find and affordable. No exotic flours, sweeteners, or ingredients that break the bank!
- Irresistibly Creamy: This cheesecake is so luscious and decadent that even those who aren’t following a keto lifestyle will find themselves hooked.
- Quick Baking Time: In less than an hour, you can have a beautifully baked cheesecake, a fraction of the time compared to traditional recipes.
Essential Ingredients
For the Crust
- Keto Cookies: While most keto cheesecake recipes call for a graham cracker crust, this version utilizes crushed peanut butter cookies for a unique twist. If you’re allergic to peanuts, crushed almond butter cookies are a fantastic alternative.
- Unsalted Butter: Ensure that the butter is melted for a smooth crust.
For the Cheesecake Filling
- Cream Cheese: Choose a block of cream cheese that is softened to room temperature. Opting for block cream cheese over the spreadable variety will yield a creamier result as it contains fewer additives.
- Sour Cream: Like the cream cheese, the sour cream should also be at room temperature for a smooth blend.
- Superfine Sugar Substitute: Also referred to as caster sugar, this ingredient offers a texture that lies between granulated and powdered sugar. You can easily create your own by blending allulose until finely ground.
- Eggs: Ensure the eggs are at room temperature to help with even mixing.
- Vanilla Extract: A classic addition that elevates the flavor profile of any cheesecake.
Step-by-Step Guide to Making Your Keto Cheesecake
Below are detailed instructions, complete with step-by-step guidance to ensure your success in the kitchen. For the complete printable recipe and measurements, refer to the recipe card at the end of this section.
Step 1: Prepare the Crust
Begin by placing your keto cookies in a food processor and pulse until they reach a fine crumb consistency. Transfer the crushed cookies to a mixing bowl and incorporate the melted butter. Once combined, press this mixture into the base of a 9-inch springform pan. Place the pan in the refrigerator while you work on the filling.
Step 2: Create the Cheesecake Filling
In a high-speed blender, combine the softened cream cheese, sour cream, and your chosen sugar substitute. Blend until you achieve a silky smooth mixture. Next, add the room-temperature eggs and vanilla extract, and blend again until fully integrated.
Step 3: Bake the Cheesecake
Pour the filling over your chilled crust. Bake the cheesecake in a preheated oven at 325°F (160°C) for about 50 to 55 minutes, or until the center is mostly set. Once baked, turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar. This method helps the cheesecake firm up beautifully and minimizes the risk of cracking.
Serving Suggestions
Enhance your cheesecake experience by pairing it with keto ice cream, a dollop of keto whipped cream, a drizzle of sugar-free chocolate syrup, or a sprinkle of keto powdered sugar.
Expert Tips for Success
- Avoid Overbaking: Keep an eye on the cheesecake; it continues to set as it cools. Remove it when the center is mostly firm for the best results.
- Cool in the Oven: Letting the cheesecake cool in the turned-off oven ensures an even texture and prevents it from becoming too dense. Make sure to leave the door slightly open for air circulation.
- Chill After Cooling: Allow the cheesecake to cool completely before refrigerating. This helps prevent unsightly cracks on the surface.
Storage Recommendations
To store your low-carb cheesecake, cover it and place it in the refrigerator. It should stay fresh for at least a week, maintaining its delightful flavor and texture.
Keto Cheesecake
This keto cheesecake is an easy-to-make dessert that is both rich and creamy, perfect for satisfying your sweet tooth without the carbs! Watch the video below to see how I whip it up in my kitchen.
Quick Overview
- Servings: 12
- Preparation Time: 5 minutes
- Cooking Time: 50 minutes
- Total Time: 55 minutes
Freezing Instructions
To store any leftover slices, place them in a shallow container and freeze for up to 6 months. Be sure to let them thaw completely before enjoying!
Ingredients
For the Crust
- 2 ½ cups keto cookie crumbs (peanut butter or almond butter)
- ⅝ cup melted unsalted butter
For the Cheesecake Filling
- 2 cups softened cream cheese
- 1 ¼ cups room temperature sour cream
- 3 large room temperature eggs
- ¾ cup superfine sugar substitute (such as erythritol)
- 1 tablespoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper or foil, and set aside.
- Make the Crust: In a high-speed blender, pulse your keto cookies until finely crushed. Measure out 2 ½ cups and mix in the melted butter. Press this mixture into the base of the springform pan and refrigerate while you prepare the filling.
- Prepare the Cheesecake Filling: In the same blender or a food processor, blend the cream cheese, sour cream, and sugar substitute until smooth. Add the eggs and vanilla extract, and blend again until fully combined.
- Combine and Bake: Remove the crust from the fridge and pour the filling over it. Bake in the oven for 50 to 55 minutes, or until the center is mostly firm.
- Cool Down: Turn off the oven and crack the door open, allowing the cheesecake to cool completely inside. Refrigerate for at least four hours before serving.
Nutritional Information (per serving)
- Calories: 192 kcal
- Carbohydrates: 6 g
- Protein: 5 g
- Fat: 19 g
- Sodium: 309 mg
- Potassium: 154 mg
- Fiber: 3 g
- Vitamin A: 733 IU
- Vitamin C: 1 mg
- Calcium: 96 mg
- Iron: 1 mg
- Net Carbs: 3 g
