This easy keto lemon cheesecake is so luscious and creamy, nobody will believe it’s low carb and keto friendly! Just a few minutes and a blender will have you enjoying this delicious lemon cheesecake in no time at all!
If you love cheesecake but hate the work involved in making it, then this easy keto lemon cheesecake recipe is for you!
I would make cheesecake more often, but the whole drag the big mixer out and cream the cream cheese and sweetener bit, then add the eggs (MAKE SURE YOU ADD THEM ONE AT A TIME! AND BEAT AFTER EVERY. SINGLE. ONE…. or your entire cheesecake is ruined. The end.
It’s why I don’t bake a lot in general – WHY IS BAKING SO COMPLICATED?
Well it doesn’t have to be – and today I’m going to prove it to you!
This easy keto lemon cheesecake is dense and impossibly creamy, both tart and sweet, and I made it in my blender – no muss, no fuss. (what does that even mean?) Whatever – it was amazing, and so super easy.
We had friends drop by for an espresso while walking the beach in front of our house when I was whipping this up, and I didn’t miss a beat. Just kept throwing stuff in the blender. Then I halted conversation momentarily while I blended this keto lemon cheesecake batter up, and we resumed less than 2 minutes later like nothing happened.
I poured the lemon cheesecake filling into my easy press in keto shortbread crust and threw that puppy in the oven before my espresso even had a chance to cool off. True story.
#lazybakerwin
Since this easy keto lemon cheesecake was meant to be as uncomplicated as possible, I also didn’t bake it in a water bath. GASP. I know, crazy right???
I was expecting a massive crack in the middle, but this low carb lemon cheesecake cooked up perfectly and the only thing that happened while cooling was that the center sank – which left the perfect place to mound my freshly whipped cream.
I couldn’t have planned it any better if I’d tried!
Crunchy, buttery crust, topped with lemony, sweet cheesecake filling and a dreamy, lightly sweetened mound of fresh whipped cream – do I EVEN NEED TO TELL YOU HOW AMAZING THIS IS?!?!?!?
I was so excited when I tasted this easy keto lemon cheesecake that I literally wanted to run outside and start handing out samples at the beach.
“TASTE THIS CHEESECAKE! ISN’T IT GREAT?!?!? CAN YOU BELIEVE IT’S KETO?!?!?
I KNOW, RIGHT?!?!?”
I MADE IT IN THE BLENDER!!!!!!!!
The only thing that stopped me is that I didn’t really want to have to share.
But seriously, you need to make this Keto lemon cheesecake STAT – and then YOU can tell ME how amazing it is! I’m dying to hear allllll about it!
Especially if you start handing out samples ha ha!
Easy Keto Lemon Cheesecake – Low Carb
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Diabetic
Description
This easy keto lemon cheesecake is made in just minutes in your blender! Buttery crust, lemony cheesecake, fluffy whipped cream – it’s low carb dessert perfection! Gluten Free, Atkins
Ingredients
- 1 batch lemon almond shortbread dough
- 4 pkg (32 oz) full fat cream cheese, softened
- 1 1/4 cup granulated erythritol sweetener
- 4 large eggs
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 tablespoon grated lemon zest
Instructions
- Preheat the oven to 350 degrees (F)
- Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan – going about 1 inch up the sides.
- Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).
- Combine the softened cream cheese, sweetener, eggs, heavy whipping cream, vanilla, lemon juice and lemon zest in a blender and blend on high for 2 minutes or until very smooth.
- Pour the cheesecake filling into the pre-baked crust.
- Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)
- Turn off the heat and leave in the oven with the door open about 10 inches for another hour.
- Remove and chill before serving.
- Serve garnished with whipped cream (optional but recommended)
Notes
** See the IBIH pantry recommendations page for products and I use and recommend for best results with my recipes!
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: keto desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 cake
- Calories: 473
- Fat: 46g
- Carbohydrates: 4g net
- Protein: 12g
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Tere says
It’s in the oven right now! I cannot wait until it’s ready to slice! I tasted the batter… I could almost eat it uncooked. ?
Sandy says
Did the batter taste grainy from the Erythritol? Mine did and I’m worried it won’t dissolve while baking.
Kitty says
I used ‘just like sugar’ and the batter came out smooth and delicious.
Tony says
1¼ cup erythritol sweetener **
what the heck is this,
Mellissa Sevigny says
Could you be more specific?
Tony says
Not too sure how more specific I can be them what the heck is erythritol sweetener
Mellissa Sevigny says
Not sure if you meant the ** at the end or what. Google is your friend. https://authoritynutrition.com/erythritol/
Carolyn says
When I see ** I look for a note with further details. Did you mean to include the name of the erythritol sweetener you used or prefer? Swerve? Truvia? Pyure?
Mellissa Sevigny says
I put the ** after certain ingredients in my recipes now and add a link in the notes below to my pantry page where I talk about which products and brands I use and why. I don’t say in the recipe itself anymore because then I have to update each recipe individually if I start using a product I like better than what I previously used. This way I only have to keep the pantry page updated with my current favorites.
Sue says
I have a cheesecake recipe that uses the liquid sucralose but it does not have crust. I used to like erythritol, but for some reason I’m not liking the taste anymore. Maybe it’s the cooling. I heard about adding something to lessen the coolness. It might have been to add stevia. Thanks for your reply
Mellissa Sevigny says
Xylitol would also work Sue!
Sue says
Sounds great! Can we substitute sweeteners like liquid sucralose? I don’t know how the lack of the bulk of the erythritol would affect the outcome.
Mellissa Sevigny says
I’m not sure how it would work out Sue, I’ve never tried it and as you say you’d be missing the bulk of the granulated erythritol. I think the cheesecake party would be fine, the crust might be more the issue. Let us know if you try it!
Kelly says
Hi Melissa, Every single one of your recipes I’ve tried from your website has turned out perfect I can’t wait to try this cheesecake! Can I use the same amount of Just Like Sugar in place of the erythritol? Wasn’t sure if it would be a 1-for-1 swap. Thanks!
Mellissa Sevigny says
Thanks Kelly! Not familiar with that product but since erythritol measures exactly like sugar, you can use whatever the equivalent amount of your sweetener would be for sugar.
Kelly says
Just Like Sugar is made with chicory root and I used the same amount your recipe calls for and it turned out perfect!! I served it at Easter brunch and everyone went crazy for it! Thank you for these recipes I will definitely make this again (and also the shortbread cookies too) :D
Mellissa Sevigny says
Thanks so much Kelly! Glad it was a hit with everyone! I’m going to look into the Just Like Sugar!
Sally says
For your UK readers could you include a conversion for cups to either grams or lbs and oz.
Loving your recipes.
Mellissa Sevigny says
Sorry but I have no plans to include conversions at this time because it adds too much time to my process, which already takes 6-8 hours per post. There are plenty of easy online converters that you could use though!
Beverly says
What would be the conversion if making into cupcakes? I know myself and can’t be trusted to cut the pic into 12 servings!! LOL I have tried other low carb cheesecake muffins but this recipe sounds more like what I am missing.
Mellissa Sevigny says
Your cook time would be much less but I’m not sure how much. I’d start with 30 minutes and then check every 5 until they are set in the middles.
Brittany says
I made these as cupcakes. I think it would make 24 cupcakes with the cheesecake batter, but I needed a little more shortbread batter. It took me right around 35 min at 325 to bake. I think next time I will cut the recipe in half. I couldn’t fit all of this in my blender and ended up making a huge mess trying to get it to blend! :)
Lisa says
You are hilarious, I’m always smiling when reading your blog. I adore lemon cheesecake and really adore the “laziness” (your words) of this recipe. Is it really only a teaspoon of lemon juice? Regardless, I’m definitely making this tomorrow morning, as I have 1 lonesome lemon languishing in the fridge. Thank you!
Mellissa Sevigny says
Yes, just the one Lisa! Lemon juice adds carbs so I limited that – a large amount of the lemon flavor in this cheesecake comes from the zest which has almost zero carbs!
Barbara Loeding says
could you use lemon extract?
Mellissa Sevigny says
Yes!
Tonya says
Hi! If I omit the lemon juice will the consistency still be ok? I have some non lemon lovers! But can’t wait to try this!!
Mellissa Sevigny says
Absolutely – omitting the lemon juice and zest will result in a basic cheesecake, you can add a little more vanilla to compensate if you like!
Nanabella says
For the cooktime, isn’t 100 minutes one hour (60 minutes) and 40 minutes? (60 + 40= 100)? Did you mean 80 minutes, one hour 20 minutes?
Thank you! Lovely recipe. Can’t wait to make it…?❤
Mellissa Sevigny says
80! Thanks for catching that!
Sue ritter says
1 tsp doesn’t seem like enough lemon for 32 oz of cream cheese???
Mellissa Sevigny says
Lemon juice has carbs so I didn’t use a lot – most of the lemon flavor comes from the zest!
Jen says
Does your net carb count include the crust or do you count the carbs in crust additionally?
Mellissa Sevigny says
The crust is included in the nutrition count for this recipe!
Mellissa Sevigny says
It’s 80, thanks for catching it!
Renee says
When I posted my comment I tried selecting 5 stars it would select only two on my phone then it just sent comment. I meant 5 stars!!!!!!! Now it I doing only 4
Julie says
Clarification on step 6. Is it 100 minutes? Or 80 minutes? (60 + 20 = 80)