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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Ellen K. Stehouwer says
Hi Melissa, Happy Easter. Made the cheesecake for Easter dessert. It was a hit – even with my son who doesn’t like cream cheese! Also wanted to tell you I’m a physician and proud owner of Kitsap Medical Weight Loss in Poulsbo, WA. I teach mostly low carb eating and pass out your recipes and blog site address multiple times a day. Thanks, and keep up the good work!
Mellissa Sevigny says
That’s awesome Ellen, thanks so much!!!
Karen says
Do you add sweetener to the whipped cream?
Mellissa Sevigny says
I added a small amount of sweetener and vanilla extract to mine!
Sandy says
I just put this cheesecake in the oven. But I noticed that when I licked the spoon after putting the filling in the pan, the filling tasted good but grainy from the Erythritol. I’ve never baked with Erythritol before. Will it dissolve while it’s cooking. I’m bringing this to my sister’s house tomorrow for Easter and would be a little embarrassed if people complained about it being grainy.
Mellissa Sevigny says
You’ll have to let us know if the end result was grainy Sandy! It might depend on the brand you’re using, but hopefully you have good results with it.
Amanda says
When it calls for a batch of cookies, does that mean the whole recipe ?
Mellissa Sevigny says
Yes, one entire batch of dough from that recipe!
Mary says
Can I freeze the cheese cake?
Mellissa Sevigny says
Yes!
Susan M Graber says
Amazing recipe. It is in the oven now, it was so easy. The batter was delicious, I can’t wait to try it baked! I used hazelnut flour instead of almond flour, as I had some that was open. The crust smelled fabulous when I pre-baked it. Thank you for all of you hard work creating these recipes! It really makes a low carb lifestyle enjoyable.
Betty Barrett says
I’m not a big fan of pie because I do not care for crust. I love pudding and/or cheesecake and I really love anything lemon. Would this work for either a bowl of pudding or individual puddings? It sounds great.
Mellissa Sevigny says
Sorry but no, the batter has raw eggs in it and needs to be baked and will then be firm – but you can do it without the crust. If you want more of a pudding you should go with a no bake cheesecake that’s more like a mousse.
Betty Barrett says
Oh wow! Of course I would bake it as a pudding. Sorry I didn’t make that clear. I just wanted to leave the crust off. Would the baking time be the same? Would it need a non stick surface or spray? Thank you.
Patricia Lee says
I’m thinking some lemon curd would be a nice tangy topping if you cut the memo in the cheesecake.
Heather says
Do you think this is possible to do without a crust? My Mom loves lemon and cheesecake, but is allergic to almonds…
Mellissa Sevigny says
Yes you can definitely make it crustless!
Tiffany says
Do you have any tips for baking this without a crust?
Mellissa Sevigny says
I would bake it in a regular cake pan rather than springform if no crust, and you may want to put parchment on the bottom to help get it out!
CeCe says
Wow! An Easy cheesecake!! I’ll be going to the store tomorrow to pick up a couple of packages of cream cheese and a lemon for this recipe. Thank You so much for this great recipe!!