Perfect Keto Cheesecake Recipe

A creamy and delicious Keto Cheesecake made with such ease! It’s a great low carb and gluten-free dessert that your friends and family will love. Oh, and did I mention that there is no water bath needed?! I know…this low carb cheesecake is an easy-breezy recipe that will be added to the family cookbook.

Growing up I was never a big fan of cheesecake, but as I got older my tastebuds realized what they were missing out on for so long….guys cheesecake is quite delicious! You might think I’m a weirdo but I’m a plain cheesecake kind of girl. 

I’m not super into tons of different flavors, sauces, and even fruit on top of my cheesecake, I know you might not agree but I know there are some of you out there who know exactly what I’m talking about. 

But because I know a lot of you love your cheesecake with toppings and sauces, I made sure to include some options for you below and to show you how beautiful a piece of the best keto cheesecake looks like with some low carb strawberry and blueberry sauce on it. 

One of my favorite things to do was to have a girl’s night at The Cheesecake Factory and split a bottle of wine and a piece of cheesecake. Lately, those nights aren’t quite the same but it doesn’t mean I still can’t enjoy them. Now it’s red wine at home with my homemade keto cheesecake! 

Now that I talked about how much I love cheesecake, especially this keto-friendly cheesecake, let’s dig right in….no pun intended…haha.

What is Cheesecake?

Cheesecake is an all-time classic dessert. It is made in a springform pan typically with a graham cracker crust then filled to the top with a thick creamy mixture. This layer consists of a mixture of cream cheese, eggs, and sugar. 

Once assembled the cheesecake gets baked then refrigerated until completely chilled. A lot of people add fresh fruit, sauces, whipped cream, chocolate syrup, and nuts to their cheesecakes.

The Difference in Cheesecake Types

Who knew that there are so many different types of cheesecake types?! I really didn’t know…I mean I know there are so many different toppings and tons of flavored cheesecakes but the “style” or “type” of cheesecake has a few different options. 

Classic or Regular Cheesecake – A classic or regular cheesecake normally includes a water bath and cooked at a lower to moderate temperature. Even though a water bath is usually done, it’s not a necessity. A water bath gives you brown edges on your cheesecakes. 

One way of identifying this type of cheesecake is that you will find other ingredients to the filling such as sour cream or even heavy cream. Using other ingredients like these implies that unlike other cheesecakes, cream cheese isn’t the only key ingredient used.

You can find a classic cheesecake all over the country and is compared with a New York Style Cheesecake. Another reason they call it a classic cheesecake is by how simple and “classic” the graham cracker crust is.

New York Style Cheesecake – What comes to your mind when you think of New York style cheesecake? If you are like me, then Junior’s in NYC pops into your head.

It is rich and has a smooth, dense, thick, and very creamy texture. Most New York cheesecakes go pretty heavy on the cream cheese, it’s the most dominant ingredient. 

Philadelphia Style Cheesecake – This is also called the “Philly Cheesecake” and is a cake with more flavor and a very light airy texture. 

This cheesecake doesn’t have anything to do with the actual city of Philadelphia but according to experts, the name is a reference to the cheesecake version marketed by the Philadelphia cream cheese brand, the one we all love!

You need to have Philadelphia cream cheese…it’s a key in the filling. Philadelphia cheesecake does not contain any sour cream or heavy, which you find in New York cheesecake. 

French Style Cheesecake – In France, the classic cheesecake you find will not have any cream cheese but will have mascarpone, chevre, or Neufchatel cheese. 

Italian Style Cheesecake – In Italy, their classic cheesecake base is made mostly from ricotta cheese, but at times can be made with mascarpone.

A mascarpone cheesecake will taste similar to a cream cheese cheesecake, but when it’s made with ricotta the cheesecakes are drier and a little less creamy. 

No-Bake Cheesecake – As you might guess, this style of cheesecake doesn’t require any baking in the oven. Since you don’t need to cook it, it means that you do not add eggs to the filling.

The cream cheese filling often has gelatin, condensed milk, whipped cream, or sour cream to help stabilize it and will leave you with a softer cheesecake. Check out our Keto No Bake Cheesecake which is even creamier than a traditional one!

What is the Best Kind of Cheesecake?

I think that everyone has a preference when it comes to cheesecake. In my opinion, I’m all about a Classic Cheesecake or a New York Style Cheesecake. To me, those are the 2 most popular cheesecakes you will find.

Is Cheesecake Healthy?

Whether you are eating regular cheesecake or a keto cheesecake I wouldn’t really describe it as being “healthy.” That being said, it doesn’t mean that you can’t make a “healthier version” of cheesecake. 

Using ingredients such as low carb sweeteners instead of sugar and making an almond flour crust instead of a crust using crushed cookies or graham crackers can make your cheesecake healthier than most others. 

When comparing our low carb cheesecake to other cheesecakes that you would receive at a restaurant there is quite a big difference in calories. Let’s look…

• 1 slice of Original Cheesecake from The Cheesecake Factory is 830 calories. Wow! 
• 1 slice of our Keto Cheesecake is 473 calories. 

Guys that’s over a 300 calorie difference! If you are only counting calories and not carbs, that is about 2-3 glasses of wine you could have instead.

Personally I’d much rather have a low carb cheesecake and some wine. Stick with this sugar-free cheesecake recipe and you won’t regret it.

Is Cheesecake Keto-Friendly?

Cheesecake can definitely be keto-friendly if you make it with the right ingredients. A regular cheesecake has a cookie or graham cracker crust which is not Keto. But we fixed that problem…we made our own almond flour crust. 

Cheesecake filling has sugar which we can’t eat so we replaced it with a low carb sweetener and that was basically the only 2 adjustments I made.

This recipe is very similar to our Easy Keto Cheesecake Bars, which are equally as delicious!

Carbs in Cheesecake

To show you the comparison in carbs between a piece of cheesecake from The Cheesecake Factory and our low carb cheesecake. 

• 1 slice of Original Cheesecake from The Cheesecake Factory has 62 NET CARBS.
• 1 slice of our Keto Cheesecake has 6.3 NET CARBS. 

I don’t want to sound repetitive but guys, what a huge difference!

What Ingredients are in Keto Cheesecake?

CRUST: 

• Almond Flour 
• Swerve Brown Sugar
• Flaxseed Meal
• Melted Butter
• Salt
• Cinnamon

FILLING: 

• Cream Cheese – I only use Philadelphia cream cheese. Make sure it’s the block of cream cheese and not the whipped spread. 
• Sour Cream – Adds a little extra tang. Needs to be at room temperature as well. 
• Eggs – They add some structure to the filling. The eggs need to be at room temperature. 
• Granulated Monk Fruit – I found that you only need ⅔ cup of sweetener and it comes out perfect.
• Vanilla – For a little added flavor.
• Lemon Juice – A little extra tang.

Best Cheese for Low Carb Cheesecake

There are a few cheese options for making a low carb cheesecake or really any kind of cheesecake. I’ll briefly discuss the options. 

Cream Cheese – Most cheesecakes in the United States and even Canada are made with a cream cheese filling, giving traditional American cheesecake the thick and creamy texture that we all know and love. 

Sour Cream – While sour cream is not technically a cheese, it’s a dairy product that is made by fermenting cream.

Sour cream is smooth and has a slight tanginess and oftentimes is added to the cream cheese base making it thicker and creamier. It doesn’t need to be added, but I really prefer it in my low carb cheesecake recipe.  

Ricotta and Mascarpone – Both ricotta and mascarpone are commonly used in cheesecakes made in Italy. We might think that ricotta is only used for lasagna or manicotti but yep you can make a cheesecake with it as well.

Mascarpone is an Italian soft cheese that is used in other Italian desserts like Tiramisu but the Italians love to add it in their cheesecakes. 

Now that we discussed our cheese options I’m going to tell you that I absolutely love a cheesecake made with a cream cheese filling. And I’m pretty sure most of you are all going to lean towards the American classic cream cheese cheesecake.

However, I do love adding a little bit of sour cream to my cheesecakes. It adds some extra creaminess and thickness while giving you a little tang.

Sweetener Options for Keto Cheesecake

What are the best sweeteners to use when making the best keto cheesecake? I chose to use 2 different ones for this low carb cheesecake recipe. 

For this keto cheesecake crust, I used Swerve Brown Sugar because I used to use regular brown sugar in my graham cracker crust recipe, and this is close to the same taste. 

For the cheesecake filling I used granulated monk fruit, it blends very nicely and you don’t taste any grittiness at all.

Do I Have to Add Eggs?

Eggs are a must-have ingredient when making this easy keto cheesecake unless you are making a no-bake cheesecake. The eggs are a stabilizer or binder in the filling and are needed when baking this sugar-free cheesecake.

If you are making a no-bake cheesecake then you still need something to replace the eggs such as gelatin, condensed milk, whipped cream, or sour cream.

Should I Add Sour Cream?

I find that sour cream always ends up in my delicious low carb cheesecake. It adds some extra creaminess to the filling and a little bit of tang. 

If you don’t add the sour cream, that’s ok but up your cream cheese. This recipe calls for 24 oz of cream cheese and 1 cup of sour cream but if you decide to leave out the sour cream, increase the cream cheese to 32 oz instead.

Keto Cheesecake Topping Ideas

Toppings can really enhance the flavor of this basic yet delicious and easy keto cheesecake recipe. Here are a few classic ideas:

• Fresh Berries, such as strawberries, raspberries, blackberries, or blueberries
• Low carb Strawberry Sauce, or another type of low carb Berry Sauce
• Sugar-Free Chocolate Sauce 
• Low Carb Whipped Cream
• Keto Caramel Sauce

Best Pan to Use for Cheesecake

The best pan to use for any cheesecake including a keto-friendly cheesecake is a springform pan.  I do really recommend getting a springform pan if you don’t have one already.

There are a few common sizes you will find: 8”, 9”, and 10”. For this exact sugar-free cheesecake, I’m using an 8” springform pan. If you end up adding more cream cheese to the filling then you need to use a 9” or 10” pan instead. 

A quality springform pan makes it very easy to get the cheesecake out of the pan without damaging it. One thing to keep in mind is to make sure you properly tighten the pan. If it’s not tightened the right way it will leak and I guarantee you will be very unhappy with a leaky cheesecake. 

What if you don’t own a springform pan and you can’t get one right away but you really want a cheesecake? We can make it work, but keep in mind you might not be getting a photo-worthy cheesecake but it’s still gonna taste good. 

Here are a few options you can use when in a bind:

• Cake Pan – Like I said it’s not gonna be picture perfect but will work when in a pinch. Just slice the keto cheesecake into slices or squares. Be sure to spray the bottom and sides of the pan before adding the crust, or cut a piece of parchment paper and place on the bottom of the cake pan. 
• Pie Plate – This will work if you don’t have a cake pan. It would be better if you used a deep-dish pie plate. Your cheesecake may be thinner when using a pie plate but will still do the trick.

Low Carb Cheesecake Crust Options

In this keto cheesecake recipe, I used almond flour as the main ingredient giving you a keto cheesecake crust. But there are a few other options for a low carb crust. 

1. Replace the almond with any other kind of nut flour such as macadamia nut flour, pecan flour, or hazelnut flour. 
2. If you have a nut allergy replace the almond flour with sunflower seed flour, it’s a 1:1 ratio. 
3. Coconut Flour Crust – Keep in mind that coconut flour is not a 1:1 ratio with almond flour, you need less coconut flour than you do almond flour. 
4. Crustless Low Carb Cheesecake – Feel free to skip the crust altogether. Just line the pan with parchment paper and pour the filling directly into the pan.

How to Make Keto Cheesecake from Scratch

Let’s learn how to make the best low carb cheesecake recipe. It’s easy and even perfect for the beginner baker.

The Crust

We need to start with our almond flour cheesecake crust.

STEP 1: Preheat the oven to 325 degrees. 

STEP 2: Melt the butter and let it cool down for a bit. 

STEP 3: In a small bowl combine the almond flour, swerve brown sugar, salt, and cinnamon. Mix all the dry ingredients well.

STEP 4: Add the melted butter and mix together.

STEP 5: Spray your springform pan with Pam or another cooking oil. Add the mixture to the springform pan and press down evenly. If you have enough you can press it up the sides too.

STEP 6: Place in the oven and bake for 10 minutes. Remove and let cool.

The Filling

IMPORTANT: All of your ingredients for this keto cheesecake filling should be at room temperature.

STEP 7: In a medium-sized bowl add the cream cheese, and using a hand or stand mixer, start mixing the cream cheese.

STEP 8: Add the sour cream and mix it again.

STEP 9: Now add low carb sweetener, eggs, vanilla, and lemon juice. Mix again until smooth, you don’t want any lumps.

STEP 10: Tap the bowl on the counter to remove any air bubbles.

STEP 11: Pour the batter into the prepared crust, and gently tap again to make sure the filling is spread out evenly in the pan.

Baking It

Baking your sugar-free cheesecake can be a bit tricky because you want to make sure that it’s cooked but you also don’t want to overcook which can cause some cracking. 

STEP 12: Place the cheesecake in the middle of the oven and cook for 50 minutes. You want the center of the keto cheesecake to still be a little jiggly.

STEP 13: DON’T OPEN THE OVEN – It’s tempting to open the oven and check on your low carb cheesecake recipe but fight the urge. You want to minimize opening the oven as much as possible.

When you open the oven door you are drastically reducing the temperature of the oven and that will slow the baking process and even can cause cracking.

What is the Best Temperature to Bake Cheesecake?

Cooking your keto-friendly cheesecake at a lower temperature can also help the top from cracking. So cooking it at 325 degrees has worked out the best in my experience.

How to Tell When Cheesecake Is Done Baking

Here’s how to tell if your low carb cheesecake is done: The outside should be set, but the center should still jiggle slightly. If the center is completely set then it’s over baked. 

STEP 14: Once the cheesecake is done, turn the oven off and crack the oven door open, leave the cheesecake in the oven to cool for 30 minutes. Then remove and set on the stove.

Free Your Cheesecake

STEP 15: Cool while sitting on the stove or counter for about 10 minutes, then you can free your crust. Run a knife around the inside of the springform pan to loosen the crust from the sides.

Chilling Cheesecake

STEP 16: Always let your sugar-free cheesecake come to room temperature before chilling in the fridge. You want it to cool gradually because changing the temperature of the cheesecake too abruptly can cause the cheesecake to crack.

I suggest letting it cool for about an hour before transferring it into the fridge.

STEP 17: Once the keto cheesecake has cooled down, move it to the fridge to chill for 4-6 hours, but preferably overnight.

How to Bake Keto Cheesecake in a Water Bath

When doing a water bath you wrap the bottom of the pan in foil, then place it in a baking dish and add about ¾” of hot water. Be careful not to add too much water because you don’t want it coming above the foil.

The reason people have trouble with a water bath is that the foil isn’t properly wrapped, or not wrapped enough, and then the water can leak into your pan and you end up with a soggy cheesecake.

Can You Make Cheesecake Without a Water Bath?

Water baths are not always the way to go when making a keto cheesecake recipe. I’ve made it about a half of a dozen times and not once did I find the need for a water bath. 

The reason people use a water bath when making a cheesecake recipe is that cheesecakes like the humidity and the hot water help to cook it slowly and evenly, some even say it helps to reduce the risk of cracks. 

You may hear conflicting theories about using a water bath. From my experience, I have not needed to use it. Our low carb cheesecake recipe still comes out delicious without using a water bath.

How to Cut Cheesecake Perfectly

It can turn ugly real fast when cutting a cheesecake. Here’s how to do it the right way:

1. Get a good sharp chef’s knife. 
2. Pour hot water into a glass or jar, and dip the knife into the hot water. 
3. Once the knife is warmed up wipe it with a paper towel and slice through the cheesecake. 
4. Be sure to dip and wipe your knife between cutting each slice. 

Making a Low Carb Cheesecake Sauce

This low carb cheesecake recipe is perfect the way it is but I know there are some of you out there who love to add a sauce to their cheesecake. You can add many different sauces starting with a fruit sauce.

Here is how to make a delicious low carb strawberry sauce and a low carb blueberry sauce: 

• 2 cups fresh sliced strawberries, or 2 cups blueberries 
• ¼ cup low carb sweetener, monk fruit or swerve
• ½ cup water
• 1 tsp lemon juice

Instructions:

1. In a small saucepan add all the ingredients. 
2. Heat over medium heat for about 10-15 minutes.
3. Remove from heat and allow to cool. 
4. Store in an airtight container in the refrigerator for 1 week.

Best Tips for Low Carb Cheesecake

• Nut-Free Crust – If you have a nut allergy then replace the almond flour with sunflower seed flour, 1:1 ratio.
• Crustless Low Carb Cheesecake – To make this keto cheesecake without a crust, line the inside of the springform pan with parchment paper, then lightly spray the paper and the sides of the pan with a non-stick pan. 
• ALL YOUR INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. It ensures a smooth, creamy texture preventing lumps. 
• Freezing cheesecake is easy, and you can freeze the whole cheesecake or individual slices. 
• Try not to overbeat the cheesecake batter. When it gets overbeat it allows too much air into the batter and can cause it to rise too much in the oven then collapse once removed. 
• To make a very smooth batter without overbeating it, fully blend the cream cheese first, then add the other ingredients.
• Tap the bowl of filling on the counter a few times to remove air bubbles. 
• If you decide to use the water bath method: Tightly wrap foil around the entire pan and place in a baking dish, then pour about ¾ “ hot water. 
• To free the crust, after it’s cooled on the counter for 10 minutes run a thin knife around the edges.
• To avoid cracking: Cook at a low temperature, Do not overbeat the filling, Don’t overcook the cheesecake. 
• Let the keto cheesecake chill in the fridge for 4-6 hours, but overnight is best. 
• To easily cut a cheesecake, pour hot water into a jar, dip a large chef’s knife into the jar, wipe it with a paper towel and slice through the cheesecake. Redip and wipe the knife between cutting each slice. 
• If you get cracks, cover them with Keto Whipped Cream, fresh fruit, homemade keto chocolate sauce, or a keto caramel sauce. 
• Keto Chocolate Crust – Add 2 tablespoons of cocoa powder to the crust ingredients.
• Espresso Keto Cheesecake – Add 1 teaspoon of espresso powder to the cheesecake filling. 
• Add ½ cup natural peanut butter for a keto peanut butter cheesecake.

Making Extra Smooth and Creamy Cheesecake

To make an extra smooth and creamy keto cheesecake be careful how much you mix the batter. You don’t want to overbeat the batter because it will add too much air into the batter, causing it to rise too much in the oven then collapse once removed. 

A way I’ve learned to prevent that from happening is to fully blend the cream cheese first, then add in the remaining ingredients.

Bring the Ingredients to Room Temperature

Bringing your ingredient to room temperature is key in getting the right texture for your low carb cheesecake. 

First of all, it’s a lot easier to blend all your ingredients together when they are softened to room temperature. Not only will it help to prevent lumps, but it also helps ensure an extra smooth and creamy texture.

How to Avoid Cracking the Top of Cheesecake

Let me start off by saying that if you get some cracks in your keto cheesecake it’s not a sign of failure, and it also doesn’t mean that it won’t taste delicious. Cracked cheesecake happens to us all one time or another. However, this is a guide to help us avoid getting cracks as much as possible. Here are a few tips: 

• Over-beating the eggs can cause cracks. To prevent this you can lightly scramble the eggs before adding them to the batter. 
• Tap the pan on the counter to remove any air bubbles before putting the cheesecake in the oven. 
• In my experience cooking your cheesecake at a lower temperature such as 325 degrees has helped with cracking. 
• Baking the keto cheesecake until it’s just barely done is important. You want the edges to be set, but the center still has a very slight jiggle. 
• Grease the sides of the pan. Cheesecake can shrink when it cools and can then lead to cracks. Greasing the sides of the pan will help. 
• Changing the temperature of the cheesecake too quickly will lead to cracking. Let it cool in the oven with the door cracked for 30 minutes before removing from the oven. 
• Running a thin paring knife around the edges of the cheesecake will loosen up the cheesecake and help avoid cracks.

How to Fix Cheesecake Mistakes

Like I said before having some cracks in your low carb cheesecake isn’t the end of the world, but we can fix them really easily. Here’s what to do:

1. Make sure that the cheesecake is completely cooled, then fully chilled in the fridge.
2. Remove the cheesecake, fill a bowl with some warm water. 
3. Using either a spatula or frosting spreader, dip it into the water, then dry it, and immediately press it into the cracked part of the cheesecake. 
4. Smoosh it around a little, but keep at it and you should be able to fix the crack. 

If that doesn’t work, you can always cover the cracks on your cheesecake.  Just adding a topping will cover over the imperfections on the cheesecake. 

Add things like:

• Keto Whipped Cream
• Fresh Berries
• Berry Sauce 
• Crushed Nuts

Another way to cover some cracks in your almond flour crust cheesecake is by making a traditional sour cream topping. Let me remind you it will add just a little more carbs and calories, but it will definitely cover up your cracks. 

1. Whisk 1 pint of sour cream, ¼ cup monkfruit sweetener, and 2 tsp vanilla. 
2. Spread it over the cake and bake for 10 minutes at 325 degrees. 
3. Allow to completely cool.

What Happens If You Put an Extra Egg in Cheesecake?

Go easy on the eggs. Eggs give cheesecakes and custards their extra smooth and rich texture, but it is possible to go overboard with them. Adding too much egg will cause the cheesecake to sink in the middle and make the cheesecake look like a canyon.

Undercooked Cheesecake

Ok so what if you cut into the sugar-free cheesecake and it’s undercooked? Well, to be honest, that has happened to me and I’m not gonna lie, it wasn’t that long ago actually. 

My mistake though was I did not let it sit long enough in the fridge to chill. That is a key step, don’t skip it you guys!!

Avoid Overmixing

Overmixing the cheesecake filling can lead to you ruining the texture and can cause cracks. Keep your mixer on low speed and pause when adding the ingredients.

Why Does My Cheesecake Look Like Scrambled Eggs?

If you over bake a regular or keto cheesecake recipe it can taste and or look a bit “eggy.” And let’s be honest no one wants an egg cheesecake!

Why Is My Cheesecake Watery?

Watery cheesecake is another result of overmixing! Because we use a hand or stand mixer, it’s easy to overmix the filling, which leads to it being way too soft. 

Be sure to never use a food processor or blender when mixing the filling.

Different Sugar-Free Cheesecake Variations

I don’t even know if I can go into all the different variations of a sugar-free cheesecake, but let me give you a few ideas. 

• Nut-free Crust – If you have a nut allergy then replace the almond flour with sunflower seed flour, 1:1 ratio.
• Crustless Low Carb Cheesecake – To make this keto cheesecake without a crust, line the inside of the springform pan with parchment paper, then lightly spray the paper and the sides of the pan with a non-stick pan. 
• Keto Chocolate Crust – Add 2 tablespoons of cocoa powder to the crust ingredients. 
• Espresso Keto Cheesecake – Add 1 teaspoon of espresso powder to the cheesecake filling. 
• Add lemon zest or orange zest for a citrus flavor. 
• Add ½ cup natural peanut butter for a keto peanut butter cheesecake. 

Like I said these are only a few quick and easy variations you can make to your keto cheesecake. I have a really great Keto Pumpkin Cheesecake coming your way in a few weeks….so stay tuned!

Is Cheesecake Better Baked or Not?

I’m all about the classic or NY style cheesecake which requires baking, but a no-bake cheesecake can also be really tasty.

Whichever is your preference then I say you go with it. That being said, I really hope that you enjoy this keto cheesecake recipe.

Other Diets This Recipe is Good For

Gluten-Free: We use an almond flour crust recipe in our keto cheesecake making it completely gluten-free. Finding a gluten-free cheesecake can be tough, but finding a low carb cheesecake that is also gluten-free can be even tougher, but we’ve got you covered!

Is Cheesecake Factory Keto-Friendly?

I wish I could tell you that The Cheesecake Factory cheesecakes are keto-friendly, but they are definitely NOT ok on a keto and low carb diet. 

They claim to have a “low carb” slice of cheesecake but honestly, it’s really not. For one slice it still has 30 NET Carbs.

I guess when compared to their other cheesecake slices that vary anywhere from 60-170 NET Carbs, it’s clearly a better option, but it’s still really high! 

So stick with our low carb cheesecake recipe instead which only has 6.3 NET Carbs per slice.

How to Serve Cheesecake

Pull your keto cheesecake out of the fridge about 15 minutes or so before cutting into it. You want it to be a little softer when eating it and this allows it to come to room temperature.

Some people do prefer to eat it cold and that’s fine too.  

Make sure to whip up a batch of Keto Whipped Cream to serve either on top of your cheesecake or serve it next to it.

Can I Make Keto Cheesecake Ahead?

It’s actually better if you make this sugar-free cheesecake recipe ahead of time. It needs to chill in the fridge for several hours or even overnight, so try to plan accordingly.

How to Store Cheesecake

I will usually store my cheesecake with plastic wrap loosely covering it. If I only have a piece or two left then I would probably put it in an airtight container. 

This keto-friendly cheesecake will last about 5 days when properly stored in the fridge.

Do You Need to Refrigerate Cheesecake?

Keto cheesecake or regular cheesecake should ALWAYS be stored in the refrigerator. You should not leave cheesecake out at room temperature for more than about 2 hours….it’s full of dairy and you don’t want that to go bad.

Should You Cover It?

I always cover my sugar-free cheesecake. Plastic wrap loosely covering the whole cheesecake works well, or putting individual slices into containers works well too.

Can You Eat Cheesecake if it Sat Out Overnight?

NOOOOOOO!!!! 

DO NOT EAT CHEESECAKE IF IT SAT OUT OVERNIGHT!!! Cheesecake is all dairy and will make you very very sick if you don’t keep it refrigerated.

Can You Freeze Cheesecake?

Freezing this low carb cheesecake recipe is a great idea, cheesecakes freeze very well. You can freeze the entire cheesecake or freeze individual slices, it’s up to you.

FREEZE THE ENTIRE CHEESECAKE:

1. Allow the cheesecake to fully cool and be refrigerated as you normally would. 
2. After it’s completely chilled, wrap the entire cheesecake thoroughly in plastic wrap and then wrap again in foil.
3. Store in the freezer for 3 months.

FREEZE BY THE SLICE:

1. Allow the cheesecake to fully cool and be refrigerated as you normally would. 
2. Cut the cheesecake into slices.
3. Place each slice of cheesecake on pieces of individual pieces of plastic wrap. 
4. Wrap them tightly, then place the slice in a freezer bag.
5. Store in the freezer for 2 weeks. **Freezing by the slice does not hold up as well as freezing the entire cheesecake. 

THAWING INSTRUCTIONS: 

Option 1 – Place the frozen cheesecake into the fridge and let thaw overnight. 

Option 2 – Place the frozen cheesecake on the counter and let thaw. Do not let it sit out for more and an hour or so.

Other Low Carb Cheesecake Desserts

Here are some more great low carb cheesecake desserts to try:

• Keto No Bake Cheesecake
• Keto Cheesecake Fat Bombs
• Low Carb Pumpkin Cheesecake
• Keto Cheesecake Bars

Low Carb Dessert Recipes

If you’re in the mood for some other Keto-friendly Desserts, check out our:

• Chocolate Peanut Butter Fat Bombs
• Keto Lemon Bars
• Sugar-Free Chocolate Fudge
• Sugar-Free Apple Pie
• Keto Chocolate Pudding
• The BEST Keto Chocolate Chip Cookies

All of them are Keto-friendly and low carb, and will have your friends raving!

Print