Crustless Keto Cheesecake – A Low-Carb Dessert Dream
Prep Time: 15 minutes | Cook Time: 45-55 minutes | Total Time: 1 hour + chilling time
This Crustless Keto Cheesecake is a creamy, rich, and indulgent dessert with none of the carbs or guilt. Perfectly sweetened with a keto-friendly sweetener, this cheesecake satisfies dessert cravings while keeping you on track with a low-carb lifestyle. With minimal ingredients, simple steps, and a buttery-smooth texture, this crustless cheesecake is a fantastic, fuss-free recipe that’s a true crowd-pleaser.
Why This Keto Cheesecake Is Perfect for Low-Carb Diets
- No Crust, No Carbs: This crustless cheesecake is completely keto-friendly and eliminates unnecessary carbs from crust ingredients.
- Naturally Gluten-Free: Ideal for gluten-free diets, with no crust, flour, or gluten-containing ingredients.
- Deliciously Creamy and Flavorful: A balance of creamy texture and sweet flavor that can be customized with keto-friendly toppings.
- Simple and Quick Prep: With just a few ingredients and one pan, this dessert is easy to prepare and ideal for beginners or anyone short on time.
Ingredients for a Perfect Crustless Keto Cheesecake
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened – Full-fat cream cheese is recommended for the richest, creamiest texture.
- 3/4 cup powdered erythritol – A keto-friendly sweetener that provides sweetness without carbs; use your preferred brand.
- 3 large eggs – Adds structure and helps create a velvety texture.
- 1 tsp vanilla extract – Adds flavor depth and aromatic sweetness.
- 1/4 cup heavy whipping cream – Adds extra creaminess and ensures a smooth filling.
- 1/4 tsp salt – Balances the sweetness and enhances the overall flavor.
Optional Toppings:
- Fresh Berries (raspberries, blueberries, or strawberries) – Keto-friendly, low-sugar fruit options.
- Sugar-Free Whipped Cream – Adds a light, airy touch for those who enjoy a more indulgent topping.
Step-by-Step Instructions for Making Crustless Keto Cheesecake
1. Preheat the Oven
- Preheat your oven to 325°F (163°C). Proper oven temperature is essential for an even, smooth texture without overcooking the cheesecake.
2. Prepare the Pan
- Grease a 9-inch springform pan with butter or non-stick spray to prevent sticking, or line the bottom with parchment paper for easier removal.
- Alternatively, you can use a standard round baking pan if a springform pan is unavailable.
3. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Softened cream cheese is crucial to avoid lumps and achieve a silky texture.
- Gradually add the powdered erythritol to the cream cheese, mixing thoroughly until the sweetener is fully incorporated.
- Add the eggs one at a time, mixing each until fully incorporated before adding the next. This helps prevent overmixing and ensures a smooth consistency.
- Mix in the vanilla extract, heavy whipping cream, and salt. Continue mixing until the batter is creamy, smooth, and lump-free.
4. Bake the Cheesecake
- Pour the cheesecake filling into the prepared pan and smooth the top with a spatula for an even surface.
- For the best results and to prevent cracks, place the pan in a larger roasting pan and fill it with about 1 inch of hot water to create a water bath. This technique helps control the baking temperature and keeps the cheesecake moist and crack-free.
- Bake for 45-55 minutes, or until the edges are set but the center jiggles slightly when gently shaken. The cheesecake will continue to set as it cools.
5. Cool and Chill
- Remove the cheesecake from the oven and allow it to cool to room temperature. This gradual cooling helps the texture remain creamy and prevents cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results. Chilling enhances the flavors and creates the dense, creamy texture that cheesecake lovers crave.
6. Serve and Enjoy
- Slice the cheesecake and serve it plain or add your favorite keto-friendly toppings, such as fresh berries or sugar-free whipped cream. For a more elegant presentation, garnish each slice with a berry or a dollop of whipped cream.
Tips for a Perfect Keto Cheesecake
- Room-Temperature Ingredients: Bring cream cheese and eggs to room temperature for a smooth, lump-free batter. Cold ingredients can create a curdled texture.
- Avoid Overmixing: Mix the batter until just combined to avoid incorporating too much air, which can cause cracks or a less dense texture.
- Use a Water Bath: Although optional, a water bath helps create even cooking and prevents the cheesecake from cracking.
- Check for Doneness: Look for a slight jiggle in the center rather than waiting until it’s fully set; it will firm up as it cools.
Frequently Asked Questions (FAQ)
1. Can I Use Another Sweetener?
Yes, use your preferred keto-friendly powdered sweetener. Powdered erythritol works well for a smooth texture, but allulose or monk fruit sweetener also works great. Make sure it’s powdered for best results.
2. Do I Need a Springform Pan?
A springform pan is ideal because it makes it easier to remove the cheesecake without damaging it. If using a standard pan, line it with parchment paper for easier removal.
3. Can I Freeze This Cheesecake?
Yes! Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the fridge for a few hours before enjoying.
4. How Can I Prevent Cracks?
Avoid overbaking, use room-temperature ingredients, and bake with a water bath to prevent cracks. However, small cracks won’t affect the flavor, and they can easily be covered with toppings!
Variations and Ingredient Substitutions
- Add Lemon Zest: For a hint of citrus flavor, add 1 tsp of lemon zest to the batter.
- Chocolate Swirl: Add a swirl of sugar-free chocolate syrup or melted sugar-free chocolate for a marbled effect.
- Add a Keto Crust: If you’d like a crust, try a keto-friendly crust made from almond flour, butter, and a bit of sweetener.
Nutritional Benefits of This Keto Cheesecake
- Low in Carbs: With the right sweetener and no crust, this cheesecake is a low-carb dream with minimal impact on blood sugar.
- High in Healthy Fats: Cream cheese and heavy cream provide satisfying fats, keeping you full and supporting keto goals.
- Protein-Rich: Eggs and cream cheese offer protein, which can help with satiety and muscle preservation.
How to Store and Reheat
- In the Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- In the Freezer: This cheesecake freezes exceptionally well. Wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months.
- To Reheat: Thaw frozen slices in the fridge. Cheesecake is best served cold or at room temperature, so no reheating is needed.
Serving Suggestions and Pairings
- Fresh Keto-Friendly Berries: Raspberries, strawberries, or blueberries make a perfect low-carb addition.
- Sugar-Free Whipped Cream: Adds a light, airy contrast to the creamy cheesecake.
- Keto Chocolate Sauce: Drizzle sugar-free chocolate syrup over the top for a decadent twist.
Final Thoughts on This Crustless Keto Cheesecake
This Crustless Keto Cheesecake is the perfect dessert for anyone following a keto or low-carb diet. It’s rich, creamy, and customizable to your flavor preferences with different toppings or add-ins. Whether you’re preparing it for a family gathering, meal-prepping desserts for the week, or just treating yourself, this cheesecake is sure to satisfy your sweet tooth without breaking your keto commitment. Plus, it’s easy to make and freezer-friendly, so you can have a delicious, guilt-free dessert ready to enjoy anytime!
Enjoy a slice (or two) of this luscious cheesecake, and savor each creamy bite as part of your keto lifestyle!
Crustless Keto Cheesecake
Ingredients
Cheesecake Filling:
16 oz (450g) cream cheese, softened
3/4 cup powdered erythritol or your preferred keto-friendly sweetener
3 large eggs
1 tsp vanilla extract
1/4 cup heavy whipping cream
1/4 tsp salt
Optional Topping:
Fresh berries (raspberries, blueberries, or strawberries)
Sugar-free whipped cream
Instructions
Preheat the oven to 325°F (163°C).
Grease a 9-inch springform pan or standard round baking pan with butter or non-stick spray. Alternatively, line it with parchment paper for easier removal.
Mix the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the powdered sweetener and mix well until fully combined.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
Mix in the vanilla extract, heavy cream, and salt. Continue to mix until smooth and creamy.
Bake the cheesecake:
Pour the mixture into the prepared pan and smooth the top with a spatula.
Place the pan in a larger roasting pan and pour hot water around the sides to create a water bath (this prevents cracking).
Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
Cool and chill:
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours or overnight for best results.
Serve:
Slice and serve plain or with your favorite keto-friendly toppings like fresh berries or whipped cream.
Tips for Success
Use room-temperature cream cheese for a smooth, lump-free filling.
A water bath is optional but highly recommended for even cooking and avoiding cracks.
Store leftovers in the refrigerator for up to 5 days or freeze slices individually for longer storage.
Enjoy your creamy, indulgent keto treat! 🍰