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prep time

25 min
cook time

0 min
ready time

25 min

Keto Lemon Cheesecake

114 ratings

This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping.

A crowd pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.

Net Carbs

5.2 g
Fiber

2.3 g
Total Carbs

7.5 g
Protein

7.9 g
Fats

38.9 g

395 cals

Quantity

Serving Size

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Finely Ground Almond Meal Flour by Bob's Red Mill

1-½ cup
Butter

1 tablespoon
Coconut Oil

1 tablespoon
Xylitol Sweetener

¾ cup
Salt

⅛ teaspoon
Cream Cheese

14 ounce
Heavy Cream

¾ cup
Lemon Juice Raw

½ lemon yields
Lemon Peel Raw

1 tbsp

Step 1

To make the base, add the ground almonds, butter, coconut oil, ¼ cup of xylitol and salt to a food processor.
Step 2

Pulse to combine, forming a chunky crumb.
Step 3

Transfer the crumb mix to a loose-bottomed cake tin (around 15cm) and press down firmly and evenly. Place the cake tin in the fridge to firm the base while you make the topping.
Step 4

Add the remaining xylitol to a food processor and blend on a high speed setting until it forms a fine powder. Add the cream cheese and powdered xylitol to a large mixing bowl and beat together until smooth.
Step 5

Add the cream to the cheese and whisk together to combine. Add the lemon juice and ½ the zest and whisk vigorously until thick and smooth.
Step 6

Remove the cake tin from the fridge and spoon over the creamy topping. Level the mixture so that it is smooth and even and transfer to the fridge to set for at least 5 hours, ideally overnight.
Step 7

Serve with the remaining zest scattered over the top.

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Comments 29

Greta1234 a year ago

D3liciosus ans easy

0
MysticalAngel777 2 years ago

So good! Crust tastes like sugar cookies, but I would double the lemon because it didn’t come through as much as expected

4
- FortuitousAvocado660202 5 months ago
  
  I found a lemon extract. I added 1/4 teaspoon of it. This seemed to give it that little extra lemon kick without adding a to much extra liquid.
  
  0
MF Beast 2 years ago

This recipe for carbs is way off! Why arent more people talking about this!?!

2
- Arlyn 2 years ago
  
  What should it be? Please let me know before I make it
  
  3
Tegoroff 2 years ago

Base is a bit smooth so I added a little keto granola for crunch.. beautiful desert.

2
Tegoroff 2 years ago

Can this be frozen

0
- nikkischemmel 2 years ago
  
  I put mine in muffin tins for individual servings. Baked crust. Once done, froze them on a sheet tray. Then wrapped each in plastic wrap and placed them in a zip lock gallon bag. They freeze beautifully! Thaw, put a couple raspberries and a dollop of keto whipped cream - heaven!
  
  7
- Tegoroff 2 years ago
  
  I believe so
  
  0
IneffableAvocado617235 2 years ago

Fabolous

1
Susie 3 years ago

My husband’s exact words, “absolutely delicious! Taste like real cheesecake!” I too baked the crust. I used all butter, plus I cut down the xylitol. The filling exact (little less xylitol). I will make this again using confectioners swerve and change up the 3/4 whip cream to whip cream/sour cream combo. Also add a smidge of vanilla. 🤓 I am a cheesecake baker and this made me feel whole again. 🙏 Thanks

24
- Denise 2 years ago
  
  Susie, can you please send me the recipe you use for this? Your version sounds yummy! Bigglessassy@gmail.com
  
  0
- Aussie93 2 years ago
  
  When you make your version, please post it here! That sounds divine. Or email me your recipe!!! Alsushel@gmail.com
  
  3
BrentandSophia 3 years ago

I added low sugar chocolate chips

1
AwesomeAvocado279350 3 years ago

This is easy, fast and delicious recipe. I made it for my luncheon party and my friends asked for a recipe. Thank you for putting this up.

4
Annabelle 3 years ago

Absolutely 💯., easy to make, creamy delight, alittle more lemon rind for us but thats just personal taste. Thank you.

1
IncredibleRadish794613 3 years ago

I added raspberries to mine and no zest just lemon juice! I also cooked my crust for 10 minutes on 350° It was so amazing.

7
IneffableMacadamia404059 3 years ago

Love it!

0
IncredibleRadish255771 3 years ago

Baking the base for 10 minutes was the best tip ever making this my favorite keto cake because it actually tastes like a regular cheesecake!

10
GorgeousArugula611234 3 years ago

The measurements for the xylitol are confusing. 3/4 a cup isn’t 0.6 g.

3
juliamklaus 3 years ago

Amazing. Delicious

0
FantasticKale275401 3 years ago

Amazing ❣️♥️

0
KAK 3 years ago

Easy to make. Used swerve confectioners. Forgot to bake crust. Will see how it turns out. I know the bowl tasted yummy.

2
SuperAvocado426962 3 years ago

A crowd pleaser. I will put a little less xylitol next time.

2
- Trish 3 years ago
  
  I've made this 50x with unsweetened jello and 1/2 packet (1gr) of Stevia sweetener. I've used all flavors of jello. It's awesome.
  
  3
Marie Burke 3 years ago

Tastes really good and super easy to make. I’ll make again.

0
Jem 3 years ago

I just made this!! I couldn’t even wait long before I dug in. It’s so amazingly good and I have to control myself lol. Used someone’s tip to bake the crust and it made it perfect. Next time I’d add a little more butter to the crust. I love that buttery crust normally.

14
Mbowen 3 years ago

Made this for my birthday cake and it was delicious! BUT very hard to just eat 1 piece. Thank you for the yummy/easy recipe

2
FortuitousRadish462484 3 years ago

Delicious.. followed member tips & baked base for 10 min to make it crunchy!!

7

Keto Lemon Cheesecake

Ingredients

Recipe Steps

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Comments 29