This keto cheesecake is creamy, sweet, deeply satisfying, and best of all, under 2 grams of carbs per serving!

I have been doing keto now for over a year. Well, I mean, I did have some breaks in between because I can never seem to resist carbs, but I always go back on the keto train and this keto cheesecake is what let me keep calm and keto on for so long. It has no crust, no water bath, no xanthan gum. Just cream cheese, sweetener, egg, and heavy cream. It’s the easiest keto cheesecake you’ll ever make.

keto cheesecake |

This is the BEST keto cheesecake out there. There’s not crust, no finicky water bath and just four ingredients. The cheesecake comes out soft and creamy, just like a regular Basque cheesecake.

This cheesecake has slightly firm edges with a supple molten cream cheese center that barely holds together. It’s like a decadent slice of triple cream brie, but cheesecake! It has a lightly burnished caramelize top and is delicious at room temp or out of the fridge. I love it so, so much.

keto cheesecake |

What?! Keto cheesecake?

Yes! Keto cheesecake is a gluten free, sugar-free, low carb cheesecake that fits easily into your daily macros when on a keto diet. It won’t kick you out of ketosis and will definitely satisfy your cheesecake cravings. It’s creamy and sweet and rich. There’s no finicky crust and bakes up in a flash.

This keto cheesecake is based on my all time favorite kind of cheesecake: basque cheesecake.

Maybe you’ve seen pictures of basque cheesecake floating around the internet or instagram when you’re looking longingly at photos of carb heavy food that you can’t eat? Oh wait, is that just me? I don’t know why I torture myself by looking at carb-y desserts, but I do. And basque cheesecake just calls to me. It’s been called the easiest cheesecake to make because it has no water bath and no crust. The top is a lovely dark burnished brown that adds a hint of bitter caramel, kind of like the caramelized part of a creme brûlée.

slice of keto cheesecake |

Keto cheesecake ingredients

  • Cream cheese. My favorite brand of cream cheese is the original, the one in the silver box, you know what I’m talking about. Make sure your cream cheese is at room temp before you start baking.
  • Sweetener. I love using Swerve because it’s natural and a one to one swap. You can use your favorite erythritol sweetener.
  • Egg. Gotta love eggs on the keto diet! The egg is what binds the cheesecake together.
  • Heavy cream. This will add just an extra touch of richness and thin out the batter just a touch.

Which low carb sweetener should I use?

Sweetener is hotly debated in keto. When I first started I didn’t touch the stuff. But as time went on, I did more and more research and I realized that even though a lot of sweetness have weird names that end in “ol” (like erythritol or xylitol) they’re actually found in natural ingredients like fruits and vegetables. Plus they have zero carbs so, yeah, I got pretty into them. My favorite of the bunch is Swerve (this isn’t sponsored LOL) but you can go ahead and use your favorite, just make sure it’s a one-to-one swap and that it’s granulated, not liquid. I’ve used monk fruit sweetener in this cake successfully too, but Swerve will caramelize better.

keto cheesecake batter |

How to make keto cheesecake

  1. Fluff. Start with absolutely room temp cream cheese. The softer the better because the Swerve will melt into it better and the cream cheese and resulting cheesecake will be smoother. Use a stand mixer or your arm strength to really mix together the cream cheese and sweetener, making sure the mixture is light, fluffy, and lump free.
  2. Beat. After the cream cheese sweetener mix is smooth, it’s time to beat in the eggs, one at a time, making sure that the batter is smooth after every egg.
  3. Stir. Slowly add the cream and stir it in gently.
  4. Bake. Pour everything into a parchment paper lined pan and bake until the top is deeply caramelized. Let it cool until room temp and enjoy!

keto cheesecake recipe |

Frequently asked questions about keto cheesecake:

Can I freeze cheesecake?

Yes! It is my absolute favorite way to eat cheesecake because I love cheesecake in a half frozen state when it tastes kind of like frozen cheesecake ice cream. It’s so good. Also, I like to freeze the extra slices so I don’t eat the whole cheesecake in one go. Personally I slice this cheesecake into tiny squares (way smaller than the portion size I indicated) and freeze them for little pops of happiness.

Can I make a big keto cheesecake?

Absolutely! This is a recipe for a small keto cheesecake because I know if I make a big one I can eat the entire thing over 2 days so it’s my way of portion control.

Help, my cheesecake cracked!

Don’t worry about it! One of the blessings of basque cheesecake is that a cracked top is okay. The key point to keto basque cheesecake is the burnished burnt top that contrasts with the creamy sweet cream cheese.

Keep calm and keto cheesecake on fellow keto-ers! May all your meals be carb free!
xoxo steph

keto cheesecake |

keto cheesecake recipe |

Keto Cheesecake

This keto cheesecake is creamy, sweet, deeply satisfying, and best of all, under 2 grams of carbs per serving!
Serves 8
4.67 from 18 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 16 oz cream cheese 2 bricks, 226 grams, very soft/room temp
  • 3/4 cups Swerve (monk fruit sweetener)
  • 4 large eggs
  • 3/4 cups heavy cream


  • Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
    lining a cake pan |
  • In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sweetener is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
    keto cheesecake batter |
  • Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed. Slowly pour in the cream, mixing until just combined. Pour the batter into the prepared tin.
    keto cheesecake before baking |
  • Bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
    keto cheesecake recipe |
  • Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!
    keto cheesecake |


Vanilla keto cheesecake: add a 1 teaspoon vanilla extract in when you mix in the eggs.
Chocolate keto cheesecake: sift in 1/4 cup cocoa powder after you whisk in the cream.

Estimated Nutrition

Nutrition Facts
Keto Cheesecake
Amount Per Serving
Calories 272 Calories from Fat 238
% Daily Value*
Fat 26.4g41%
Saturated Fat 15.8g99%
Cholesterol 171mg57%
Sodium 207mg9%
Potassium 109mg3%
Carbohydrates 2g1%
Fiber 0.01g0%
Sugar 0.3g0%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Ellen says:

    4 stars
    Loved the ease of this recipe. Warmed up the cream cheese cut into cubes in the microwave for 60 seconds with the Sverve, powdered in the Bullet, already added. Took less than a minute with handheld electric beater to become a smooth batter, added 1 tsp vanilla, egg and cream and mixed some more. Bery easy and quick. I baked it for 25 min as I misread that part, top is dark brown, no brouling needed.
    Waiting for it to cool and serve this evening for a dinner party dessert. Can‘t wait to try it. It reminds me of my German grandmother‘s ( Oma) cheesecake made with Quark, with a short crust, that was always burnt on top ( she baked it in a wood burning oven and was delicious.

    1. Stephanie says:

      hi ellen,
      so happy you found this quick and easy! i love quark cheesecake too!

  2. Dan Duprey says:

    5 stars
    Thank you so much for this recipe. I’m going to try it as mini cheesecakes, using a cupcake tin.

  3. symantha bonham says:

    I can’t wait to try this recipe, but is it me or what that this cheesecake looks burnt to me, and not appealing looking?

    1. Stephanie says:

      hi symantha,
      it’s supposed to be burnt, it’s a keto basque burnt cheesecake!

  4. Judy Pereira says:

    5 stars
    My second time baking your cheesecake…it is easy and quick and totally delicious. Using monkfruit instead of Swerve does not leave an aftertaste.

    Great recipe!

    1. Stephanie says:

      hi judy,
      yay! i love this cheesecake so much :) if you freeze it in little cubes, they taste really good too!

  5. Cherry says:

    5 stars
    OH MY ____! This is so good – I am about to eat the entire thing. Thank you!!!

  6. Emily says:

    5 stars
    Tried this recipe once and loved it. I did wit without the double boiler and it did taste a little grainy. So will try the double boiler method next time. If I want to double up the volume of this recipe, do I heat it up in the oven the same amount of time? 20 mins?

    1. Stephanie says:

      hi emily,
      i would go for 28-30 minutes, it will take a bit longer. keep an eye on it so it doesn’t get too caramelized :)

  7. cherry says:

    5 stars
    A hit and a fave by keto-ers and non-keto-ers alike!!!

  8. Brian says:

    Stupid question, but what is the serving size for the 1.8g of carbs?

    1. Stephanie says:

      hi brian,
      it’s for a 1/4 of the cheesecake

  9. Erika says:

    Thank you for creating this! I made a keto cheesecake for Thanksgiving with a walnut crust and it was disappointing. A basque cheesecake is the perfect solution! Can’t wait to try this!

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