40+ Quick and Easy Saturday Keto Cheesecake Recipes to Indulge

Weekends are a time to relax, unwind, and indulge in life’s simple pleasures, and what could be more satisfying than a rich, creamy cheesecake?

But if you’re following a keto lifestyle, you might think that cheesecake is off-limits.

Not so fast! With keto-friendly ingredients, you can enjoy all the decadence of cheesecake without derailing your low-carb goals.

This article brings you 40+ Saturday keto cheesecake recipes, each one designed to fit seamlessly into your ketogenic diet.

From fruity delights like Raspberry Swirl Keto Cheesecake to bold flavors like Espresso Mocha and Maple Pecan, there’s something here to suit every craving.

Whether you’re hosting a dinner party or just treating yourself, these recipes will make your Saturday feel extra special.

Let’s dive into these keto cheesecake creations that are sure to satisfy your sweet tooth and keep you in ketosis!

40+ Quick and Easy Saturday Keto Cheesecake Recipes to Indulge

There’s no reason to sacrifice dessert just because you’re living the keto lifestyle.

These 40+ Saturday keto cheesecake recipes prove that you can indulge in sweet, creamy, and flavorful treats while staying low-carb.

From classic favorites to creative flavor combinations, these recipes are perfect for weekends when you want to reward yourself for sticking to your goals.

So, whether you’re hosting a brunch, spending quality time with family, or just craving a decadent slice of cheesecake, these recipes have you covered.

Grab your mixing bowl, preheat your oven, and make your Saturday sweeter than ever!

Classic Vanilla Keto Cheesecake

The Classic Vanilla Keto Cheesecake is a timeless dessert that’s rich, creamy, and perfectly sweetened without a hint of guilt. This recipe is ideal for those who love simple flavors that melt in your mouth, all while staying within your low-carb goals. Whether you’re hosting a weekend dinner or indulging in a quiet Saturday treat, this cheesecake brings both comfort and satisfaction to your palate.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup powdered erythritol
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Mix almond flour, powdered erythritol, and melted butter until combined. Press the mixture firmly into the pan to form a crust. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and powdered erythritol until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.
4. Pour the filling over the cooled crust. Smooth the top with a spatula.
5. Bake for 40-45 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
6. Refrigerate for at least 4 hours or overnight before serving.

This Classic Vanilla Keto Cheesecake is proof that simplicity can be luxurious. Its creamy texture and delicate vanilla flavor make it an all-time favorite. Whether you’re enjoying a slice solo or sharing with friends, it’s guaranteed to delight taste buds and keep you feeling good about your keto journey.

Chocolate Hazelnut Keto Cheesecake

Indulge in the rich, nutty flavors of a Chocolate Hazelnut Keto Cheesecake. This decadent dessert combines creamy cheesecake with luscious chocolate and the subtle crunch of hazelnuts for a delightful Saturday treat. It’s the perfect low-carb option to satisfy your sweet tooth without compromising your diet.

Ingredients

Crust:

• 1 cup hazelnut flour
• 2 tablespoons cocoa powder
• 3 tablespoons melted butter
• 1 tablespoon powdered erythritol

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup hazelnut spread (sugar-free)
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Mix hazelnut flour, cocoa powder, erythritol, and melted butter. Press into the pan to form a crust. Bake for 10 minutes and let cool.
3. Beat cream cheese and erythritol until fluffy. Add eggs one at a time, mixing well. Incorporate cocoa powder, vanilla, hazelnut spread, and heavy cream until smooth.
4. Pour filling over the crust. Bake for 45 minutes or until the center is set.
5. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving.

This Chocolate Hazelnut Keto Cheesecake delivers indulgence with every bite. Its creamy richness paired with the nutty flavor of hazelnuts makes it a perfect dessert for a relaxing Saturday. You’ll savor the balance of flavors without worrying about carbs or sugar.

Lemon Blueberry Keto Cheesecake

Bright, zesty, and sweet, this Lemon Blueberry Keto Cheesecake is a refreshing dessert that’s perfect for a sunny Saturday. The tartness of the lemon blends beautifully with the natural sweetness of blueberries, creating a low-carb dessert that’s bursting with flavor and vibrancy.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup heavy cream

Topping:

• 1/2 cup fresh blueberries
• 1 tablespoon powdered erythritol

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Combine almond flour, powdered erythritol, and melted butter. Press into the pan and bake for 10 minutes. Set aside to cool.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, zest, and heavy cream.
4. Pour filling over the crust and bake for 40-45 minutes.
5. Let cool in the oven for 1 hour. Refrigerate for 4 hours. Before serving, top with fresh blueberries and a sprinkle of erythritol.

The Lemon Blueberry Keto Cheesecake is a celebration of fresh flavors and creamy textures. Perfect for a spring or summer Saturday, this dessert is as refreshing as it is satisfying, making it a hit with both keto followers and non-keto guests alike.

Pumpkin Spice Keto Cheesecake

Get cozy with the warm flavors of a Pumpkin Spice Keto Cheesecake, a fall-inspired dessert perfect for any Saturday. The creamy filling is spiced with cinnamon, nutmeg, and cloves, making it a comforting treat that pairs beautifully with a cup of coffee or tea.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 cup canned pumpkin puree (unsweetened)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Combine almond flour, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and erythritol until fluffy. Add eggs, one at a time, followed by pumpkin puree and spices. Stir in heavy cream.
4. Pour filling over the crust and bake for 45 minutes or until the center is set.
5. Cool in the oven for 1 hour, then refrigerate overnight.

This Pumpkin Spice Keto Cheesecake is the ultimate comfort dessert. Its warm spices and creamy filling make it a favorite for cozy Saturdays, whether you’re curled up with a book or hosting a small gathering.

Peanut Butter Chocolate Keto Cheesecake

Peanut butter and chocolate are a match made in heaven, and this Peanut Butter Chocolate Keto Cheesecake delivers that combo in a low-carb package. It’s creamy, rich, and indulgent, making it the perfect treat to brighten your Saturday.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons cocoa powder
• 3 tablespoons melted butter
• 1 tablespoon powdered erythritol

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1/2 cup peanut butter (sugar-free, creamy)
• 1/4 cup heavy cream

Topping (Optional):

• Sugar-free chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Mix almond flour, cocoa powder, erythritol, and butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time. Mix in peanut butter and heavy cream until creamy.
4. Pour filling over the crust and bake for 45 minutes. Cool in the oven for 1 hour, then refrigerate.
5. Drizzle melted chocolate on top before serving if desired.

This Peanut Butter Chocolate Keto Cheesecake is the ultimate indulgence for peanut butter lovers. Its creamy texture and rich flavors make it the perfect Saturday dessert to enjoy with loved ones or savor alone.

Raspberry Swirl Keto Cheesecake

This Raspberry Swirl Keto Cheesecake is a visually stunning and mouthwatering dessert, perfect for a Saturday afternoon indulgence. The tartness of the raspberries is perfectly balanced with the creamy cheesecake filling, creating a delightful blend of flavors. The vibrant raspberry swirls make this dessert as beautiful as it is delicious, and it’s completely keto-friendly!

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Raspberry Swirl:

• 1/2 cup fresh or frozen raspberries
• 1 tablespoon powdered erythritol

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Mix almond flour, powdered erythritol, and melted butter. Press the crust into the pan and bake for 10 minutes. Let it cool.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and heavy cream.
4. In a small saucepan, heat raspberries and erythritol until soft. Mash the mixture and strain to remove seeds.
5. Pour the cheesecake filling over the crust. Spoon small amounts of raspberry puree on top and swirl with a toothpick for a marbled effect.
6. Bake for 40-45 minutes. Cool in the oven for an hour, then refrigerate for 4 hours before serving.

The Raspberry Swirl Keto Cheesecake is a feast for both the eyes and the taste buds. Its bright, fruity swirls contrast beautifully with the creamy filling, making it a perfect centerpiece for any Saturday celebration or quiet treat.

Espresso Mocha Keto Cheesecake

If you’re a coffee lover, this Espresso Mocha Keto Cheesecake will make your Saturday extra special. Combining the bold flavors of espresso and chocolate, this creamy dessert is an energizing, decadent treat that pairs perfectly with your favorite cup of coffee.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons cocoa powder
• 3 tablespoons melted butter
• 1 tablespoon powdered erythritol

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Combine almond flour, cocoa powder, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and erythritol until fluffy. Add eggs, one at a time, followed by cocoa powder and espresso powder. Stir in heavy cream until smooth.
4. Pour the filling over the crust and bake for 45 minutes.
5. Cool in the oven for 1 hour, then refrigerate overnight before serving.

The Espresso Mocha Keto Cheesecake is a luxurious dessert with a rich coffee flavor and a hint of chocolate. It’s the perfect way to elevate your Saturday dessert game while staying true to your keto goals.

Coconut Lime Keto Cheesecake

Transport yourself to a tropical paradise with this Coconut Lime Keto Cheesecake. The creamy coconut and zesty lime flavors create a refreshing dessert that’s perfect for a relaxing Saturday. This cheesecake is light, flavorful, and an excellent choice for anyone looking to spice up their low-carb dessert options.

Ingredients

Crust:

• 1 cup shredded unsweetened coconut
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1/4 cup coconut cream
• Zest and juice of 1 lime

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Combine shredded coconut, powdered erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs, one at a time, followed by coconut cream, lime juice, and zest. Mix until creamy.
4. Pour filling over the crust and bake for 40-45 minutes.
5. Cool in the oven for an hour, then refrigerate for 4 hours.

This Coconut Lime Keto Cheesecake is a tropical delight that brings a burst of sunshine to your weekend. The creamy texture and tangy citrus flavor will have you savoring every bite without breaking your keto plan.

Salted Caramel Keto Cheesecake

Indulge in the rich, buttery flavor of a Salted Caramel Keto Cheesecake. This dessert delivers the perfect balance of sweet and salty in a keto-friendly package. It’s a decadent treat for a cozy Saturday night or a family gathering.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Salted Caramel Topping:

• 1/4 cup unsalted butter
• 1/4 cup powdered erythritol
• 2 tablespoons heavy cream
• A pinch of sea salt

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Mix almond flour, powdered erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and erythritol until smooth. Add eggs, one at a time, followed by vanilla extract and heavy cream.
4. Pour filling over the crust and bake for 40-45 minutes.
5. To make the caramel, melt butter in a saucepan, add erythritol and heavy cream, and stir until thickened. Add sea salt and cool slightly. Drizzle over the cheesecake before serving.

This Salted Caramel Keto Cheesecake is a show-stopping dessert that combines rich, creamy cheesecake with the irresistible taste of salted caramel. It’s the ultimate indulgence for a special Saturday treat.

Strawberry Cream Keto Cheesecake

Sweet, fruity, and creamy, this Strawberry Cream Keto Cheesecake is a delightful dessert that’s perfect for a Saturday celebration. The fresh strawberry topping paired with the velvety cheesecake makes this a refreshing, low-carb treat that everyone will love.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Strawberry Topping:

• 1/2 cup fresh strawberries, sliced
• 1 tablespoon powdered erythritol

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Combine almond flour, erythritol, and butter. Press into the pan and bake for 10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs, one at a time, and stir in vanilla extract and heavy cream.
4. Pour filling over the crust and bake for 40-45 minutes. Cool in the oven for 1 hour, then refrigerate overnight.
5. Toss strawberries with erythritol and layer on top of the cheesecake before serving.

The Strawberry Cream Keto Cheesecake is a light and fruity dessert that’s perfect for spring or summer Saturdays. Its fresh and creamy flavors will leave you feeling satisfied without stepping off your keto journey.

Matcha Green Tea Keto Cheesecake

For fans of matcha, this Matcha Green Tea Keto Cheesecake is the ultimate indulgence. Combining the earthy flavor of matcha with a creamy, low-carb cheesecake base, this dessert offers a unique and refreshing taste experience. Perfect for a relaxing Saturday afternoon, this keto-friendly cheesecake is a sophisticated treat for matcha enthusiasts.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons matcha powder
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Combine almond flour, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs one at a time, followed by vanilla extract, matcha powder, and heavy cream. Mix until well combined.
4. Pour the filling over the crust and bake for 40-45 minutes.
5. Cool the cheesecake in the oven for an hour, then refrigerate for at least 4 hours before serving.

This Matcha Green Tea Keto Cheesecake is a perfect balance of creamy and earthy flavors. Whether you’re a matcha lover or just looking for a unique keto dessert, this cheesecake will make your Saturday feel extra special.

Cinnamon Roll Keto Cheesecake

Why choose between cinnamon rolls and cheesecake when you can have both? This Cinnamon Roll Keto Cheesecake combines the comforting flavors of cinnamon and cream cheese in a low-carb dessert that’s perfect for a Saturday morning treat or a cozy evening snack.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Cinnamon Swirl:

• 2 tablespoons butter, melted
• 2 tablespoons powdered erythritol
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Mix almond flour, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs, vanilla, and heavy cream, mixing until creamy.
4. In a separate bowl, mix melted butter, erythritol, and cinnamon to create the swirl.
5. Pour the cheesecake filling over the crust. Drop spoonfuls of the cinnamon mixture on top and swirl with a toothpick.
6. Bake for 40-45 minutes, then cool in the oven for 1 hour. Refrigerate overnight before serving.

This Cinnamon Roll Keto Cheesecake is a heavenly combination of two favorite desserts. It’s the perfect keto indulgence for any Saturday when you’re craving something warm, sweet, and satisfying.

Blackberry Almond Keto Cheesecake

Rich, creamy, and full of flavor, the Blackberry Almond Keto Cheesecake is an elegant dessert that pairs the sweetness of blackberries with the nutty crunch of almonds. Perfect for a Saturday brunch or dinner, this low-carb treat is sure to impress.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 cup heavy cream

Topping:

• 1/2 cup fresh blackberries
• 1 tablespoon powdered erythritol
• 2 tablespoons sliced almonds

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Combine almond flour, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs, one at a time, followed by almond extract and heavy cream.
4. Pour filling over the crust and bake for 40-45 minutes. Cool in the oven for an hour, then refrigerate overnight.
5. Before serving, top with fresh blackberries and sliced almonds.

The Blackberry Almond Keto Cheesecake is a delightful blend of flavors and textures. Its nutty base and fruity topping make it an irresistible dessert for your Saturday indulgence while staying keto-compliant.

Pistachio Keto Cheesecake

Treat yourself to the creamy and nutty goodness of a Pistachio Keto Cheesecake. This unique recipe highlights the rich, buttery flavor of pistachios, creating a luscious dessert that’s both keto-friendly and gourmet. It’s the perfect way to elevate your Saturday dessert spread.

Ingredients

Crust:

• 1 cup almond flour
• 1/4 cup finely chopped pistachios
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 cup finely chopped pistachios

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8-inch springform pan.
2. Mix almond flour, chopped pistachios, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs, one at a time, followed by vanilla, heavy cream, and chopped pistachios.
4. Pour the filling over the crust and bake for 40-45 minutes. Cool in the oven for 1 hour, then refrigerate overnight.

The Pistachio Keto Cheesecake is a creamy, nutty delight that feels like a luxurious treat. It’s the ideal dessert to enjoy on a relaxing Saturday, offering a unique flavor profile that will impress any guest.

Maple Pecan Keto Cheesecake

Bring the flavors of fall to your table with this Maple Pecan Keto Cheesecake. The buttery crust, creamy filling, and sweet maple essence combine beautifully with the crunch of toasted pecans. This keto-friendly dessert is a Saturday favorite that feels like a warm hug on a chilly evening.

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted butter

Filling:

• 16 oz cream cheese, softened
• 2/3 cup powdered erythritol
• 2 large eggs
• 1 teaspoon maple extract
• 1/4 cup heavy cream

Topping:

• 1/4 cup chopped pecans
• 1 tablespoon butter, melted
• 1 teaspoon powdered erythritol

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper.
2. Mix almond flour, erythritol, and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and powdered erythritol until smooth. Add eggs, one at a time, followed by maple extract and heavy cream.
4. Pour filling over the crust and bake for 40-45 minutes. Cool in the oven for an hour, then refrigerate overnight.
5. Toss pecans with melted butter and erythritol, and sprinkle on top before serving.

The Maple Pecan Keto Cheesecake is a comforting, autumn-inspired dessert that pairs perfectly with a cozy Saturday evening. Its rich flavors and crunchy topping make it a standout choice for your keto dessert repertoire.

Note: More recipes are coming soon!