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.

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Prep Time 10

Cook Time 45

Total Time 8

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

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.
Beat the softened cream cheese and powdered sweetener on low to medium speed until smooth. Mix gently and avoid whipping in excessive air.
Add the sour cream, vanilla extract, lemon juice, and salt. Mix just until the ingredients are combined.
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.
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.
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.
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.