29+ Irresistible Keto Cheesecake Dessert Recipes You Need to Try

If you’re on the keto diet and thought you had to give up the creamy, dreamy indulgence of cheesecake, think again!

With the right ingredients and a little creativity, you can enjoy all the rich, decadent flavors of cheesecake without worrying about sugar and carbs.

Whether you’re in the mood for a classic New York-style cheesecake, something fruity like a raspberry swirl, or even a decadent chocolate version, this list of 29+ keto cheesecake dessert recipes has something for everyone.

These recipes use low-carb alternatives like almond flour, coconut flour, and sugar substitutes, ensuring that each slice of cheesecake is as keto-friendly as it is delicious.

Ready to indulge guilt-free?

Let’s dive into these mouthwatering, sugar-free cheesecake creations!

29+ Irresistible Keto Cheesecake Dessert Recipes You Need to Try

There you have it—29+ amazing keto cheesecake recipes that allow you to indulge in your favorite dessert without any of the guilt!

From fruity swirls to decadent chocolate ganaches, these cheesecakes are rich, creamy, and perfect for any occasion.

With keto-friendly ingredients, each recipe is designed to keep you in ketosis while satisfying your sweet tooth.

Whether you’re preparing a cheesecake for a special event or simply treating yourself to a dessert, these recipes will never disappoint.

So grab your ingredients and get ready to enjoy a slice (or two) of keto cheesecake bliss!

Keto Cheesecake Bites

A delightful treat for those following a ketogenic diet, these keto cheesecake bites are creamy, smooth, and easy to make.

They are perfect for a quick dessert or as a snack, with the sweetness coming from a low-carb, sugar-free sweetener and the richness from cream cheese. These little bites can satisfy your cheesecake cravings without kicking you out of ketosis.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup sour cream
• 1/4 cup powdered erythritol or your favorite keto-friendly sweetener
• 1 tsp vanilla extract
• 1/2 tsp lemon juice (optional)
• Pinch of salt
• Fresh berries (optional, for topping)

Instructions:

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add sour cream, powdered erythritol, vanilla extract, lemon juice (optional), and a pinch of salt. Mix until fully combined and smooth.
3. Spoon the mixture into silicone molds or mini muffin tins.
4. Freeze for at least 1-2 hours or until firm.
5. Top with fresh berries if desired before serving.

These keto cheesecake bites are a fun and satisfying treat that can be prepared ahead of time.

They’re great for meal prep, easy to store, and can be enjoyed as a low-carb alternative to traditional cheesecake. Their creamy texture and refreshing taste make them a great option to satisfy your sweet tooth without the sugar overload.

Keto No-Bake Cheesecake

This no-bake keto cheesecake is rich, creamy, and indulgent.

With a nut-based crust and a velvety smooth filling, it’s an excellent dessert for those who want to stay within their carb limits while enjoying a classic favorite. It requires minimal preparation, making it an ideal dessert for busy days when you still want something delicious and keto-friendly.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1/4 tsp vanilla extract

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/2 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Stir until a dough forms.
2. Press the mixture into the bottom of a pie dish or springform pan to form the crust.
3. Bake for 10-12 minutes, then let it cool completely.
4. In a separate bowl, beat the cream cheese until smooth. Add the heavy cream, erythritol, vanilla extract, and lemon juice (if using), and mix until well combined.
5. Pour the filling over the cooled crust and smooth the top.
6. Chill in the refrigerator for at least 4 hours or overnight until the cheesecake is firm.
7. Slice and serve as desired.

This no-bake keto cheesecake offers the same rich, decadent flavor of a traditional cheesecake without all the carbs.

The almond flour crust provides a satisfying crunch while keeping the dessert low-carb. The filling is smooth and creamy, making every bite a treat you can feel good about enjoying on a keto diet.

Keto Strawberry Swirl Cheesecake

For cheesecake lovers, this keto strawberry swirl cheesecake is a game-changer.

The luscious combination of sweet, tangy strawberries swirled into a creamy cheesecake base offers the perfect balance of flavors. It’s a visually stunning and satisfying dessert that won’t derail your ketogenic lifestyle.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp sweetener (erythritol or stevia)
• 1/4 tsp cinnamon (optional)

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/2 cup powdered erythritol or another keto sweetener
• 1 tsp vanilla extract
• 1 cup strawberries, pureed
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix the almond flour, melted butter, sweetener, and cinnamon (if using) until combined. Press the mixture into the base of a springform pan.
2. Bake the crust for 8-10 minutes, then let it cool.
3. In a separate bowl, beat the cream cheese until smooth, then add the heavy cream, sweetener, vanilla extract, and lemon juice (if using). Mix until fully incorporated.
4. Pour the cheesecake filling into the pan over the cooled crust.
5. In a small bowl, mix the pureed strawberries with a little bit of sweetener. Drop spoonfuls of the strawberry mixture on top of the cheesecake filling.
6. Use a toothpick or skewer to swirl the strawberries into the cheesecake mixture.
7. Bake for 25-30 minutes, then let it cool to room temperature before refrigerating for at least 4 hours or overnight.
8. Slice and serve chilled.

This keto strawberry swirl cheesecake is a visually captivating and indulgent dessert that combines the creaminess of cheesecake with the sweet, tart burst of strawberries.

It’s an elegant and guilt-free way to enjoy the flavors of a classic cheesecake while maintaining a low-carb lifestyle. Whether it’s for a special occasion or a simple weeknight dessert, this treat will impress both your taste buds and your guests.

Keto Pumpkin Cheesecake Bars

Perfect for fall or any time you crave a pumpkin-flavored treat, these keto pumpkin cheesecake bars are a must-try.

With a spiced almond flour crust and a creamy pumpkin filling, this dessert offers the rich, comforting flavors of pumpkin pie combined with the decadence of cheesecake, all while staying low-carb and keto-friendly.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol
• 1 tsp ground cinnamon

For the filling:

• 16 oz cream cheese (softened)
• 1 cup pumpkin puree
• 1/4 cup heavy cream
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix the almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of a greased 9×9-inch baking pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the pumpkin puree, heavy cream, erythritol, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined.
4. Add the eggs, one at a time, mixing until smooth after each addition.
5. Pour the pumpkin mixture over the cooled crust and smooth the top.
6. Bake for 35-40 minutes, or until the center is set.
7. Let the bars cool completely before refrigerating for at least 4 hours.
8. Slice into bars and serve chilled.

These keto pumpkin cheesecake bars are a cozy, flavorful dessert that brings the essence of fall into your kitchen year-round.

The spiced almond flour crust pairs beautifully with the smooth and creamy pumpkin filling, creating a dessert that feels indulgent but remains within your keto guidelines. With a rich, comforting flavor, these bars are sure to become a favorite in your keto dessert rotation.

Keto Chocolate Cheesecake Mousse

For those who love chocolate, this keto chocolate cheesecake mousse is a dream come true.

It’s ultra-creamy, rich in flavor, and has the perfect balance of chocolate and cream cheese. Plus, it’s quick and easy to make, requiring no baking and minimal ingredients, making it a fantastic last-minute dessert option.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup heavy whipping cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 1 oz dark chocolate (85% or higher), melted (optional)

Instructions:

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add the heavy whipping cream, cocoa powder, erythritol, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
3. If using, add the melted dark chocolate and mix until combined.
4. Spoon the mousse into serving dishes or cups.
5. Refrigerate for at least 2 hours to allow the mousse to set.
6. Serve as is or top with whipped cream or berries for added flavor.

This keto chocolate cheesecake mousse is a decadent, low-carb dessert that satisfies chocolate cravings without derailing your diet.

The combination of creamy cream cheese and rich cocoa powder creates a mousse that feels indulgent but is still keto-friendly. Whether served as a snack or dessert, it’s an easy, no-bake option that’s guaranteed to please chocolate lovers.

Keto Lemon Cheesecake Fluff

This keto lemon cheesecake fluff is a light and airy dessert that’s bursting with refreshing citrus flavor.

It’s the perfect choice for those who want something zesty and sweet without the carbs. The fluff combines the tanginess of lemon with the creamy texture of cheesecake, resulting in a dessert that’s both satisfying and refreshing.

Recipe:

• 8 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the cream cheese until smooth.
2. Add the heavy whipping cream, powdered erythritol, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
3. Continue mixing until the texture is light and airy, about 2-3 minutes.
4. Spoon the fluff into individual serving dishes and refrigerate for at least 1 hour to allow it to set.
5. Garnish with extra lemon zest or fresh berries before serving.

This keto lemon cheesecake fluff is the perfect combination of creamy, citrusy, and sweet.

It’s light, refreshing, and packs a punch of lemon flavor, making it an excellent choice for a summertime treat or any occasion when you want something a little different from the typical cheesecake. The fluffy texture makes it feel indulgent, but it remains a guilt-free dessert option for those on a keto diet.

Keto Raspberry Swirl Cheesecake

This keto raspberry swirl cheesecake is an indulgent dessert with a creamy, velvety texture and a fruity, tangy twist.

The swirls of fresh raspberries add a burst of color and flavor that contrasts beautifully with the rich cheesecake base. Perfect for special occasions or as a refreshing dessert after a meal, this keto cheesecake stays low in carbs while still delivering the satisfaction of a classic dessert.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1/4 tsp vanilla extract

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your favorite keto sweetener
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries (or raspberry puree)
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix the almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the base of a springform pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy cream, erythritol, and vanilla extract, mixing until fully combined.
4. Add the eggs one at a time, mixing after each addition until smooth.
5. Puree the raspberries in a blender or food processor, and then swirl the raspberry puree into the cheesecake mixture.
6. Pour the cheesecake mixture into the pan and swirl gently with a toothpick or knife to create a marbled effect.
7. Bake for 40-45 minutes, or until the center is set.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Slice and serve chilled.

This keto raspberry swirl cheesecake is a delightful dessert that perfectly balances the creamy richness of cheesecake with the tangy sweetness of raspberries.

The visually striking swirl adds an elegant touch, making it a fantastic choice for dinner parties or holiday gatherings. Even better, it’s low-carb and keto-friendly, so you can indulge without compromising your diet.

Keto Cheesecake Fat Bombs

These keto cheesecake fat bombs are an excellent way to enjoy the flavors of cheesecake in a bite-sized, low-carb format.

Packed with healthy fats and creamy cheese, they make for a great snack or dessert when you need something quick and satisfying. With only a few ingredients, they come together easily and are perfect for meal prep or a grab-and-go option.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup unsweetened coconut oil (or butter)
• 2 tbsp powdered erythritol or other keto sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 2 tbsp almond flour (for texture)

Instructions:

1. In a mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the coconut oil (or butter), erythritol, vanilla extract, and a pinch of salt. Continue to mix until all ingredients are well incorporated.
3. If desired, add almond flour for a slightly thicker texture and mix well.
4. Spoon the mixture into silicone molds or mini muffin tins, filling them evenly.
5. Freeze for at least 2 hours, or until the fat bombs are firm and solid.
6. Once set, remove from the molds and store in an airtight container in the freezer.
7. Enjoy straight from the freezer or let thaw for a few minutes for a softer texture.

Keto cheesecake fat bombs are a perfect way to enjoy a cheesecake-like experience without the carbs.

These little bites are rich in healthy fats, which makes them great for boosting energy and satisfying your sweet tooth without compromising your keto goals. Whether as a snack or a post-workout treat, they’re a fantastic addition to any keto-friendly meal plan.

Keto Peanut Butter Cheesecake

For those who love the combination of peanut butter and cheesecake, this keto peanut butter cheesecake is a must-try.

It has a creamy, decadent filling with the perfect peanut butter flavor that’s perfectly complemented by the smooth, velvety cheesecake base. It’s a rich, indulgent dessert that’s surprisingly easy to make and stays within your keto guidelines.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1/4 tsp salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup peanut butter (sugar-free)
• 1/4 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine the almond flour, melted butter, erythritol, and salt. Press the mixture into the bottom of a greased springform pan.
2. Bake for 8-10 minutes, then set aside to cool.
3. For the filling, beat the cream cheese and peanut butter together until smooth.
4. Add the heavy cream, erythritol, and vanilla extract, mixing until combined.
5. Add the eggs, one at a time, mixing after each addition until smooth.
6. Pour the peanut butter cheesecake mixture into the cooled crust and smooth the top.
7. Bake for 30-35 minutes, or until the cheesecake is set and the center is firm.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Slice and serve chilled, optionally topping with a few extra dollops of peanut butter.

This keto peanut butter cheesecake is a rich, creamy dessert that combines the best of both worlds—cheesecake and peanut butter.

The almond flour crust gives it a nice crunch, while the creamy filling offers a satisfying texture and flavor. Whether you’re a peanut butter fan or simply looking for a new keto-friendly dessert, this cheesecake is sure to satisfy your cravings.

Keto White Chocolate Raspberry Cheesecake

This keto white chocolate raspberry cheesecake is a sophisticated dessert that combines the creamy richness of cheesecake with the luxurious sweetness of white chocolate and the tartness of fresh raspberries.

The flavors meld beautifully, creating an indulgent treat that’s perfect for any occasion. It’s also low-carb, making it a guilt-free option for those following a keto lifestyle.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol
• 1/4 tsp vanilla extract

For the filling:

• 16 oz cream cheese (softened)
• 1/4 cup heavy cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/4 cup white chocolate chips (sugar-free)
• 1/2 cup fresh raspberries (or raspberry puree)
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix the almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of a springform pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy cream, erythritol, and vanilla extract, mixing until fully combined.
4. Gently melt the white chocolate chips in the microwave or over a double boiler, then add to the cream cheese mixture and mix well.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the filling over the cooled crust.
7. Drop spoonfuls of raspberry puree onto the cheesecake filling and use a toothpick or knife to swirl the raspberry into the batter.
8. Bake for 30-35 minutes, or until the center is set.
9. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
10. Slice and serve chilled.

This keto white chocolate raspberry cheesecake is the perfect balance of creamy, fruity, and sweet flavors.

The white chocolate adds a luxurious depth, while the raspberries provide a bright, tangy contrast. The almond flour crust provides the perfect foundation for this rich dessert. It’s a fantastic choice for a special occasion or when you simply want to indulge in something delicious without the carbs.

Keto Chocolate Peanut Butter Cheesecake Cups

These keto chocolate peanut butter cheesecake cups are a fun, portion-controlled version of the classic cheesecake.

With a chocolate almond crust, a creamy peanut butter filling, and a smooth cheesecake topping, these cups are a perfect treat for chocolate and peanut butter lovers. The combination of flavors is rich and satisfying, yet still keto-friendly.

Ingredients: For the crust:

• 1/2 cup almond flour
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 8 oz cream cheese (softened)
• 1/4 cup peanut butter (sugar-free)
• 2 tbsp powdered erythritol or your preferred keto sweetener
• 1/4 cup heavy cream
• 1 tsp vanilla extract

For the topping:

• 2 oz dark chocolate (85% or higher), melted (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the base of silicone muffin cups or mini muffin tins.
2. Bake the crust for 6-8 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese and peanut butter together until smooth and creamy.
4. Add the powdered erythritol, heavy cream, and vanilla extract, mixing until well combined.
5. Spoon the peanut butter filling on top of the cooled crusts, smoothing the tops with a spatula.
6. Melt the dark chocolate and drizzle over the peanut butter filling (optional).
7. Freeze the cheesecake cups for at least 2 hours or until firm.
8. Serve straight from the freezer or allow them to thaw slightly before enjoying.

These keto chocolate peanut butter cheesecake cups are an irresistible treat that combines two classic flavors—chocolate and peanut butter—into a single, low-carb dessert.

The almond flour crust adds a delicious crunch, while the creamy peanut butter filling makes these cups rich and satisfying. They’re perfect for portion control and can be made ahead for a quick, grab-and-go keto snack.

Keto Mango Cheesecake

This keto mango cheesecake is a refreshing tropical twist on the classic dessert.

With a smooth, creamy filling and a subtle mango flavor, this cheesecake offers a fruity, vibrant taste without the sugar. The almond flour crust provides a perfect balance to the rich filling, making this dessert a standout option for keto enthusiasts who crave a fruity treat.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1/4 tsp vanilla extract

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/4 cup mango puree (fresh or frozen, unsweetened)
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of a springform pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy cream, erythritol, and vanilla extract, mixing until combined.
4. Add the mango puree and mix well until smooth.
5. Add the eggs, one at a time, mixing after each addition until smooth.
6. Pour the mango cheesecake mixture over the cooled crust.
7. Bake for 35-40 minutes, or until the cheesecake is set and the center is firm.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Slice and serve chilled, optionally topping with additional mango puree or fresh mango chunks.

This keto mango cheesecake is the perfect combination of creamy, rich cheesecake and the bright, tropical flavor of mango.

The almond flour crust gives it a satisfying crunch, while the filling is smooth and refreshing. Whether you’re craving something exotic or just want to add variety to your keto dessert options, this cheesecake is a fantastic choice.

Keto Cheesecake with Almond Joy Crust

If you’re a fan of the classic Almond Joy candy bar, this keto cheesecake with an Almond Joy-inspired crust is the perfect dessert for you.

The combination of coconut, almonds, and chocolate creates a satisfying, crunchy base for a creamy, smooth cheesecake filling. It’s a great option for anyone craving a nutty, chocolatey, and coconutty treat while staying within keto guidelines.

Ingredients: For the crust:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp melted butter
• 2 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup chopped almonds (for topping)
• 1/4 cup sugar-free chocolate chips (optional, for topping)

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix almond flour, shredded coconut, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form a crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy cream, erythritol, and vanilla extract, and mix until fully combined.
4. Add the eggs one at a time, mixing after each addition until smooth.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 35-40 minutes, or until the cheesecake is set and the center is firm.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Before serving, top with chopped almonds and sugar-free chocolate chips for that classic Almond Joy flavor.

This keto cheesecake with Almond Joy-inspired crust is an indulgent treat that combines the beloved flavors of coconut, chocolate, and almonds in a low-carb format.

The crunchy, nutty crust pairs beautifully with the smooth and creamy cheesecake filling, making it a delicious and satisfying dessert. It’s perfect for anyone on a keto diet who still wants to enjoy the flavors of their favorite candy bars without the sugar.

Keto No-Bake Cheesecake with Lemon and Blueberry Topping

This keto no-bake cheesecake is the perfect easy dessert for hot summer days or whenever you’re craving something refreshing and light.

With a zesty lemon-flavored filling and a naturally sweetened blueberry topping, this dessert requires no oven time and comes together quickly. The light texture and tangy flavor make it a perfect finish to any meal.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol
• 1/4 tsp vanilla extract

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp salt

For the topping:

• 1/2 cup fresh blueberries
• 1 tbsp erythritol (optional)
• 1 tsp lemon juice

Instructions:

1. For the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of a springform pan or individual serving dishes to form a crust.
2. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, vanilla extract, lemon zest, lemon juice, and salt, and mix until fully combined.
3. Spoon the lemon cheesecake filling over the crust and smooth the top with a spatula.
4. Refrigerate the cheesecake for at least 4 hours, or until set.
5. For the topping, combine the blueberries, erythritol (if using), and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes until the blueberries soften and release their juice.
6. Remove the topping from heat and let it cool before spooning it over the chilled cheesecake.
7. Serve chilled, and enjoy!

This keto no-bake cheesecake with lemon and blueberry topping is a light, refreshing, and easy-to-make dessert that’s perfect for those warmer months or when you want something cool and tangy.

The lemon flavor in the filling adds a delightful zest, while the blueberry topping provides a naturally sweet burst of flavor. No baking is required, so it’s an incredibly simple dessert to prepare, and it’s sure to be a crowd-pleaser.

Keto S’mores Cheesecake Bars

These keto s’mores cheesecake bars bring the classic campfire treat into a low-carb, keto-friendly version.

The combination of a crunchy almond flour crust, creamy cheesecake filling, and marshmallow topping will satisfy your cravings for a sweet, chocolatey treat. These bars are perfect for anyone looking for a dessert that’s both nostalgic and keto-friendly.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/4 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

For the topping:

• 1/2 cup sugar-free marshmallow fluff or homemade keto marshmallow (optional)
• 2 tbsp sugar-free chocolate chips (for drizzling)

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a greased 9×9-inch baking pan.
2. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, vanilla extract, and mix until fully combined.
4. Melt the chocolate chips in the microwave or over a double boiler and stir into the cheesecake filling.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 25-30 minutes, or until the center is set and the cheesecake has a slight jiggle.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the topping, spread a thin layer of marshmallow fluff on top of the chilled cheesecake.
9. Drizzle melted chocolate over the marshmallow layer, and optionally toast the marshmallow topping with a kitchen torch for a s’mores-like effect.
10. Slice into bars and serve chilled.

These keto s’mores cheesecake bars are the perfect low-carb dessert for anyone who loves the combination of chocolate, marshmallows, and graham crackers.

The almond flour crust mimics the graham cracker flavor, while the creamy cheesecake and marshmallow topping bring the familiar, comforting s’mores experience to life. They’re great for a keto-friendly treat, especially for special occasions or when you want something indulgent without the carbs.

Keto Pumpkin Spice Cheesecake

This keto pumpkin spice cheesecake is a deliciously cozy dessert that combines the creamy richness of cheesecake with the warm spices of fall.

With a nutty almond flour crust and a spiced, silky smooth filling, this cheesecake offers a perfect balance of sweetness and spice. It’s a perfect dessert for autumn or for anyone craving pumpkin flavor while sticking to their keto diet.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1/2 tsp cinnamon

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2 large eggs
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, and ginger, and mix until fully combined.
4. Add the eggs one at a time, mixing after each addition until smooth.
5. Add the heavy cream and continue mixing until fully incorporated.
6. Pour the pumpkin cheesecake mixture into the cooled crust and smooth the top.
7. Bake for 35-40 minutes, or until the cheesecake is set and the center is firm.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Slice and serve chilled.

This keto pumpkin spice cheesecake brings the flavors of fall to your keto diet in the most delicious way possible.

The spiced filling combined with the almond flour crust creates a cozy and satisfying dessert. Whether for a holiday gathering or just a fall treat, this cheesecake is sure to please anyone who loves pumpkin spice without the carbs.

Keto Chocolate Cheesecake with Pecan Crust

Rich, creamy, and utterly decadent, this keto chocolate cheesecake with a pecan crust is the perfect dessert for chocolate lovers.

The nutty, crunchy pecan crust complements the silky chocolate filling, making this cheesecake a luxurious treat that won’t derail your keto goals. It’s perfect for special occasions or whenever you’re in the mood for a truly indulgent dessert.

Ingredients: For the crust:

• 1 cup pecans (finely chopped)
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 oz sugar-free dark chocolate, melted
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine the chopped pecans, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, vanilla extract, and cocoa powder, and mix until combined.
4. Stir in the melted dark chocolate until the filling is smooth.
5. Add the eggs one at a time, mixing after each addition until smooth and fully combined.
6. Pour the chocolate cheesecake filling into the cooled crust and smooth the top.
7. Bake for 30-35 minutes, or until the center is set and the cheesecake is firm.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Slice and serve chilled.

This keto chocolate cheesecake with pecan crust is an indulgent dessert that satisfies your chocolate cravings without the carbs.

The combination of the rich chocolate filling and the crunchy, nutty crust creates a delicious contrast in textures and flavors. Perfect for chocolate lovers, this cheesecake is a decadent treat for any occasion.

Keto Lemon Cheesecake Bars

These keto lemon cheesecake bars are a tangy, refreshing twist on classic cheesecake.

With a crisp almond flour crust and a creamy, tart lemon filling, these bars are a light and zesty treat that fits perfectly into a keto lifestyle. They’re great for summer gatherings, picnics, or as a quick dessert when you need something fresh and flavorful.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol
• 1/4 tsp salt

For the filling:

• 16 oz cream cheese (softened)
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix the almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a greased 9×9-inch baking pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the erythritol and mix until fully incorporated.
4. Add the eggs one at a time, mixing after each addition until smooth.
5. Stir in the lemon juice, lemon zest, and vanilla extract.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden.
8. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Slice into bars and serve chilled.

Keto lemon cheesecake bars offer a tangy, refreshing twist on traditional cheesecake.

The almond flour crust provides a crisp, nutty base, while the creamy, lemon-infused filling delivers a tart and satisfying flavor. These bars are perfect for anyone who loves citrus desserts and want a refreshing, keto-friendly treat to enjoy year-round.

Keto Chocolate Mint Cheesecake

If you’re a fan of the classic chocolate mint flavor, this keto chocolate mint cheesecake will be your new favorite treat.

The rich chocolate filling is infused with mint flavor, creating a refreshing yet indulgent dessert that is low in carbs. Paired with a simple almond flour crust, this cheesecake offers a creamy and decadent way to enjoy the beloved combination of chocolate and mint, without breaking your keto diet.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp peppermint extract
• 1/4 cup unsweetened cocoa powder
• 2 oz sugar-free dark chocolate, melted
• 2 large eggs

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, peppermint extract, and cocoa powder, and mix until fully combined.
4. Stir in the melted dark chocolate until the mixture is smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour the chocolate mint cheesecake mixture over the cooled crust and smooth the top.
7. Bake for 30-35 minutes, or until the center is set and the cheesecake is firm.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Slice and serve chilled.

This keto chocolate mint cheesecake is an indulgent and refreshing dessert that perfectly combines the rich flavors of chocolate and mint.

The almond flour crust adds a nutty crunch, while the creamy chocolate mint filling is smooth and decadent. It’s the perfect treat for mint chocolate lovers on a keto diet, making it an ideal choice for any occasion where you want a sweet yet low-carb dessert.

Keto Caramel Pecan Cheesecake

This keto caramel pecan cheesecake combines the smoothness of cheesecake with the nutty richness of pecans and a sugar-free caramel drizzle.

The sweet, nutty, and creamy flavors come together in a decadent treat that tastes just like a caramel pecan pie, but without the carbs. It’s perfect for a holiday gathering or a special occasion when you want to indulge in something rich and satisfying.

Ingredients: For the crust:

• 1 cup almond flour
• 1/4 cup finely chopped pecans
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

For the caramel drizzle:

• 1/4 cup unsweetened almond milk
• 1/4 cup butter
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine almond flour, chopped pecans, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, and vanilla extract, mixing until fully incorporated.
4. Add the eggs one at a time, mixing well after each addition until smooth.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 30-35 minutes, or until the center is set and the cheesecake is firm.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the caramel drizzle, combine almond milk, butter, erythritol, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally and cook until the mixture thickens and forms a caramel consistency, about 5 minutes.
9. Drizzle the caramel over the chilled cheesecake and sprinkle with additional chopped pecans.
10. Slice and serve chilled.

This keto caramel pecan cheesecake is a rich, decadent dessert that combines the flavors of caramel, pecans, and smooth cheesecake into one perfect bite.

The almond flour crust offers a satisfying crunch, while the creamy filling is complemented by the sweet caramel drizzle. This dessert is an excellent choice for anyone who loves the flavors of a pecan pie but wants to keep it low-carb.

Keto Raspberry Cheesecake Bars

These keto raspberry cheesecake bars offer a perfect balance of sweet and tart, with a creamy cheesecake filling and a vibrant raspberry swirl throughout.

The almond flour crust is buttery and crisp, and the bright raspberry topping brings a refreshing contrast to the richness of the cheesecake. These bars are a great option for anyone looking for a fruity, refreshing, and keto-friendly dessert.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

For the raspberry swirl:

• 1/2 cup fresh raspberries
• 1 tbsp erythritol (optional)
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a greased 9×9-inch baking pan.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, and vanilla extract, mixing until fully combined.
4. Add the eggs one at a time, mixing well after each addition.
5. For the raspberry swirl, mash the fresh raspberries with erythritol (if using) and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds if desired.
6. Pour the cheesecake filling over the cooled crust and then drop spoonfuls of the raspberry puree on top. Use a toothpick or knife to swirl the raspberry into the filling.
7. Bake for 25-30 minutes, or until the center is set and the cheesecake is firm.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Slice into bars and serve chilled.

These keto raspberry cheesecake bars are a perfect combination of creamy and tangy.

The almond flour crust adds a crunchy texture, while the raspberry swirl provides a refreshing contrast to the rich cheesecake. These bars are ideal for anyone who loves the sweetness of berries and wants to enjoy a low-carb treat.

Keto Cheesecake with Salted Caramel and Pecan Topping

This keto cheesecake is elevated with a rich salted caramel sauce and crunchy toasted pecans on top.

The creamy filling is perfectly balanced with the sweet and salty caramel drizzle, creating an indulgent dessert that feels like a true treat. It’s an excellent choice for those following a keto diet but still craving a decadent dessert.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

For the salted caramel topping:

• 1/4 cup unsweetened almond milk
• 1/4 cup butter
• 1/4 cup erythritol or your preferred keto sweetener
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup toasted pecans (chopped)

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, and vanilla extract, and mix until fully incorporated.
4. Add the eggs one at a time, mixing well after each addition.
5. Pour the filling into the cooled crust and smooth the top.
6. Bake for 30-35 minutes, or until the center is set and firm.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the salted caramel topping, combine almond milk, butter, and erythritol in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
9. Stir in the vanilla extract and a pinch of salt, and remove from heat.
10. Drizzle the caramel over the chilled cheesecake, then sprinkle with toasted pecans.
11. Slice and serve chilled.

This keto cheesecake with salted caramel and pecan topping is an indulgent, rich dessert that blends sweet and salty flavors in the best possible way.

The smooth filling, buttery crust, and decadent caramel topping make this cheesecake a special treat for anyone on a keto diet. Perfect for celebrations or a luxurious weekend dessert, it offers the ideal balance of flavors and textures.

Keto Blueberry Swirl Cheesecake

This keto blueberry swirl cheesecake combines the creamy richness of classic cheesecake with the fresh, vibrant flavor of blueberries.

The swirl of blueberry puree throughout the cheesecake adds a beautiful color and a burst of natural sweetness. This dessert is perfect for summer or whenever you’re craving something fruity, refreshing, and keto-friendly.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

For the blueberry swirl:

• 1/2 cup fresh blueberries
• 1 tbsp erythritol
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, mix almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, and vanilla extract, and mix until fully combined.
4. Add the eggs one at a time, mixing well after each addition.
5. For the blueberry swirl, combine fresh blueberries, erythritol, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juice (about 5 minutes). Mash the blueberries with a fork or blend for a smoother texture.
6. Pour the cheesecake filling over the cooled crust, then drop spoonfuls of the blueberry puree on top. Use a toothpick or knife to swirl the blueberry mixture into the cheesecake.
7. Bake for 25-30 minutes, or until the center is set and the cheesecake is firm.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Slice and serve chilled.

This keto blueberry swirl cheesecake is a delightful and visually stunning dessert.

The vibrant blueberry swirl provides a burst of flavor that complements the rich, creamy cheesecake filling. It’s a refreshing, fruity option for anyone following a keto lifestyle and looking for a light yet satisfying dessert. The almond flour crust adds the perfect amount of crunch to balance the smooth filling.

Keto Cheesecake with Raspberry Chocolate Ganache

For those who love the pairing of raspberries and chocolate, this keto cheesecake with raspberry chocolate ganache is the ultimate treat.

The rich, creamy cheesecake is topped with a decadent sugar-free raspberry chocolate ganache that adds a touch of sweetness and a gorgeous finish. This dessert is a showstopper, perfect for special occasions or simply when you’re craving something indulgent.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 2 large eggs

For the raspberry chocolate ganache:

• 1/2 cup sugar-free chocolate chips
• 1/4 cup heavy whipping cream
• 1/4 cup fresh raspberries
• 1 tbsp erythritol (optional)

Instructions:

1. Preheat the oven to 325°F (163°C). For the crust, combine almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
2. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
3. For the filling, beat the cream cheese until smooth. Add the heavy whipping cream, erythritol, and vanilla extract, mixing until fully combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Pour the filling into the cooled crust and smooth the top.
6. Bake for 30-35 minutes, or until the center is set and firm.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the raspberry chocolate ganache, melt the chocolate chips and heavy whipping cream together in a saucepan over low heat, stirring until smooth.
9. Mash the raspberries with a fork and strain them through a fine mesh sieve to remove seeds.
10. Stir the raspberry puree into the melted chocolate ganache and add erythritol if more sweetness is desired.
11. Drizzle the raspberry chocolate ganache over the chilled cheesecake and smooth it out with a spatula.
12. Slice and serve chilled.

This keto cheesecake with raspberry chocolate ganache is an indulgent dessert that beautifully balances the rich flavors of chocolate and raspberry.

The almond flour crust provides a solid foundation for the creamy filling, while the raspberry chocolate ganache offers a decadent, fruity finish. It’s perfect for anyone who loves the classic combination of raspberry and chocolate and wants to enjoy it on a keto-friendly diet.