Easy Crustless Keto Cheesecake Recipe (Low Carb)

This easy crustless keto cheesecake is a rich, low-carb dessert made with full-fat cream cheese, powdered erythritol or monk-fruit sweetener, sour cream, eggs, vanilla, lemon juice, and salt. It takes about 10 to 15 minutes to prepare, bakes at 325°F for 45 to 60 minutes, and serves 10 to 12 people from a 9-inch springform pan.

The result is smooth, creamy, lightly tangy, and satisfying without a graham cracker crust. Chill it for at least 4 hours, preferably overnight, so every slice sets beautifully and delivers the classic cheesecake texture you love while keeping the recipe keto-friendly and low in carbohydrates.

Why You’ll Love This Recipe

This crustless keto cheesecake gives you everything people love about classic cheesecake: a creamy center, gentle tang, rich dairy flavor, and a softly set top. Leaving out the crust makes the preparation faster and keeps the dessert focused on its best part—the filling.

There is no complicated pastry work, specialty flour, or difficult water-bath requirement. You simply prepare the pan, mix the batter carefully, bake until the edges are set, and let the cheesecake cool and chill until sliceable.

• Low-carb friendly: The recipe uses a powdered erythritol or monk-fruit/erythritol sweetener instead of regular sugar.
• Easy preparation: The batter comes together in one mixing bowl with a hand mixer or stand mixer.
• Make-ahead dessert: The cheesecake needs several hours to chill, making it ideal for preparing the day before.
• Comforting texture: Sour cream keeps the filling softer and less dense than many plain baked cheesecakes.

If you are planning a full low-carb breakfast or brunch, pair savory dishes such as our cheesy omelet idea with a slice of this cheesecake later in the day. For another homemade keto staple, our guide to Fathead dough bread buns is a useful recipe to keep nearby.

Ingredients You’ll Need

The ingredient list is short, but each item contributes to the final texture. Choose full-fat cream cheese and full-fat sour cream for the richest, smoothest filling, and allow the dairy and eggs to reach room temperature before mixing.

• 24 ounces full-fat cream cheese: This creates the creamy body of the cheesecake. Softening it first helps prevent small lumps.
• 3/4 cup powdered erythritol or powdered monk-fruit/erythritol sweetener: Powdered sweetener blends more smoothly than a coarse granulated product.
• 3 large eggs: Eggs bind the filling and help it set during baking.
• 1/2 cup full-fat sour cream: Sour cream adds mild tang and helps produce a softer, less dense cheesecake.
• 1 teaspoon vanilla extract: Vanilla rounds out the dairy flavor.
• 1 tablespoon lemon juice: A little acidity brightens the rich filling without making it taste strongly lemony.
• 1/4 teaspoon salt: Salt balances the sweetness and sharpens the flavor.

Powdered sweetener is the best choice when a very smooth consistency is the priority. Some published keto variations use 1 cup of sweetener, but this recipe is built around 3/4 cup for a balanced sweetness.

Allulose is another option in keto baking and often produces a softer, less gritty result than erythritol. It can also encourage more browning during baking, so watch the surface closely if you make that substitution.

How to Make It Step-by-Step

Step 1: Heat the oven to 325°F (163°C), then prepare the pan. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides, which helps the chilled cheesecake release more neatly.

Step 2: Place the softened cream cheese and powdered sweetener in a large bowl. Beat on low to medium speed only until the mixture is smooth, scraping the bowl when needed; mixing too aggressively can add air bubbles that later turn into cracks.

Step 3: Add the sour cream, vanilla extract, lemon juice, and salt. Mix just until everything is incorporated, stopping as soon as the batter looks uniform rather than continuing to whip it.

Step 4: Add the room-temperature eggs one at a time. Mix on low speed after each addition and scrape the sides and bottom of the bowl before adding the next egg, ensuring that no streaks of cream cheese remain.

Step 5: Pour the finished batter into the lined springform pan. Smooth the top with a spatula, then gently tap the pan once or twice on the counter if you see large visible bubbles near the surface.

Step 6: Bake for 45 to 60 minutes. The outer 2 to 3 inches should look set, while the center should still have a gentle jiggle when the pan is nudged; it will continue setting as it cools.

Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside for about 30 minutes, because a gradual temperature change helps reduce sinking and cracking.

Step 8: Remove the cheesecake and let it cool completely. Refrigerate it for at least 4 hours before slicing, with overnight chilling preferred for the firmest, cleanest pieces.

Pro Tips for a Smooth Cheesecake

Room-temperature ingredients are the most important starting point. Cold cream cheese can stay lumpy even after extended mixing, while cold eggs and sour cream can make the batter less uniform.

Keep the mixer speed low after the cream cheese becomes smooth. A cheesecake does not need a fluffy batter; excess air expands in the oven and then contracts as the cake cools, which may lead to surface cracks or a sunken middle.

A water bath provides gentle, even heat and adds moisture to the oven. If you prefer not to place the springform pan in water, put a separate pan of hot water on the lower oven rack instead.

• Do not judge doneness by a completely firm center; that usually means the cheesecake has baked too long.
• Use the visual cue of set edges and a softly wobbly center.
• Cool gradually inside the switched-off oven before moving the cake to the counter.
• Chill thoroughly before removing the springform ring or cutting.

If the top develops a small crack, do not worry. A simple garnish of berries, a dusting of powdered keto sweetener, or a spoonful of lightly whipped cream can make the cheesecake look finished and inviting.

Serving Ideas and Toppings

Serve each slice cold or let it stand at room temperature for a few minutes before eating. The flavor is rich enough to enjoy plain, but a small topping can add color and contrast without overwhelming the creamy filling.

• Add a few raspberries, strawberries, or blackberries for a naturally bright accent.
• Spoon a small amount of unsweetened whipped cream over each slice.
• Scatter chopped toasted pecans or walnuts on top for crunch.
• Drizzle with a sugar-free chocolate sauce or a small amount of warmed nut butter.
• Finish with a little lemon zest when you want a fresher citrus note.

For a dessert table with more variety, you can also serve a traditional fruit-based treat such as this no-bake pineapple pie alongside the cheesecake. Guests can choose between a bright, fruity dessert and this rich low-carb option.

Storage, Slicing, and Make-Ahead Advice

Keep the cheesecake covered in the refrigerator once it has chilled. It is best served within several days for peak texture, and storing it as a whole cake helps prevent the exposed edges from drying out.

For neat slices, use a sharp knife warmed under hot water, then wipe it dry before cutting. Repeat the warming and wiping process between slices for smooth portions with clean edges.

This dessert is particularly convenient for entertaining because it should be made ahead. Prepare it the day before serving, chill it overnight, and add toppings shortly before it reaches the table.

When planning a larger meal, the cheesecake can follow a cozy main course such as this easy skillet lasagna, although the cheesecake itself remains a low-carb choice. For a more indulgent dessert spread, include these red velvet cheesecake brownies for guests who want a chocolate-forward treat.

Easy Crustless Keto Cheesecake Recipe

A creamy, low-carb cheesecake made without a crust, featuring full-fat cream cheese, sour cream, vanilla, and a powdered keto sweetener. It is simple enough for a weeknight dessert and elegant enough for a celebration.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 8 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 24 ounces Full-fat cream cheese, softened to room temperature
• 3/4 cup Powdered erythritol or powdered monk-fruit/erythritol sweetener
• 3 eggs Large eggs, room temperature
• 1/2 cup Full-fat sour cream
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt

Method

 

Step-by-Step

1. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Beat the softened cream cheese and powdered sweetener on low to medium speed until smooth. Mix gently and avoid whipping in excessive air.
3. Add the sour cream, vanilla extract, lemon juice, and salt. Mix just until the ingredients are combined.
4. Add the eggs one at a time, mixing on low speed after each addition. Scrape down the bowl as needed so the batter stays even and smooth.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45 to 60 minutes, until the outer 2 to 3 inches are set while the center still has a gentle jiggle.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes. Remove it from the oven and cool completely.
7. Refrigerate the cheesecake for at least 4 hours before slicing. For the cleanest texture and easiest cutting, chill it overnight.

Notes

Use room-temperature ingredients for a smooth batter. Do not overmix after adding the eggs because excess air can cause cracks. For an especially smooth result, bake in a water bath or place a pan of hot water on the lower oven rack. Store covered in the refrigerator.

Final Thoughts

This easy crustless keto cheesecake proves that a low-carb dessert can still feel luxurious and celebratory. With full-fat cream cheese, tangy sour cream, and a carefully chosen powdered sweetener, it bakes into a smooth filling with a delicate wobble and rich cheesecake flavor.

Remember the key details: soften the ingredients, mix gently, bake at 325°F until the edges are set and the center jiggles, cool the cake gradually, and chill it for at least 4 hours. Follow those steps and you will have a dependable dessert that is simple to prepare, easy to customize, and wonderful for sharing.