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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Julie says
This recipe! Took it to a dinner party and everyone loved it! You are a no fail resource for low carb recipes. Thank you for what you share!
Mellissa Sevigny says
Thanks so much Julie! Glad it was a hit with everyone!!!
Nolan says
I tried this cheesecake expecting it to be decent at best. I mean, it’s keto friendly so it couldn’t rival “real” cheesecake, right? Au contraire! This lemon cheesecake was incredible. So good that I’m afraid I’ll eat the whole thing in one sitting. Seriously. Also the easiest cheesecake I’ve ever made. Thank you for posting this recipe! Easy and delicious! What more could you ask for?
Erica says
I’m making my 2nd cheesecake now. I LOVED it the first time I made it. I work with 2 people allergic to almonds, so I ground up pecans to make the crust this time. The pecan crust smells divine, but I didn’t let it rest long before adding the batter. I ended up with bits of crust swirled into it. I think it might be delicious!
As for sweetener, I hate the cooling taste of pure erythritol or even the MonkSweet I’ve been using (has erythritol. monkfruit, and stevia but has the same granulation) so I’ve been mixing it with granulated Splenda and the aftertaste is nonexistent. I know that Splenda granulated has carbs, but for me I’m willing to chance it.
Thank you so much for this recipe!
Sonja says
This cheesecake was THE BOMB!! Took it to a friend’s house for Easter and they said you can’t tell it’s low carb! :)
Question my family has now is – do you have a recipe for a chocolate cheesecake?
Mellissa Sevigny says
Not yet! Working on it though!
Lisa says
Any update on a chocolate version? My SIL made this for me and I devoured it despite not even liking lemon! I loved the lightness of the filling. I’d love a dark chocolate version of this, Other recipes usually call for both cocoa powder and melted chocolate. Any tips?
Elaine says
Can you use stevie in the raw?
Mellissa Sevigny says
I can’t guarantee results with a sweetener I haven’t used before, but if you’ve baked with it before and had good results then I’d give it a try!
Traci bowman says
I don’t have a spring form pan anymore. :( Can I use a regular pan? Sorry, if this is a dumb question but I am no Baker but this sounds awesome!
Thanks!
Mellissa Sevigny says
You can, it will just be tricky to get out of the pan!
Traci Bowman says
ok thanks! Maybe I can find one at goodwill or somewhere
Paris says
Can this be made with mascarpone cheese?
Mellissa Sevigny says
In theory, yes – but since I haven’t tried it I’m not sure what will happen.
Claudine Czerny says
Hey Melissa! I’m going to try this in the Instant Pot and let you know what happens. I’ve only made one cheesecake in my life and it was in the IP and turned out perfect. Fingers crossed!
Tamra Moore says
Hi Claudine Czerny!
How did this turn out in your Instant Pot? I’ve made one cheesecake in my UP and loved it! What adjustments to this recipe did you Make? Did you follow the standard UP cheesecake cooking instructions? I would love to try it!
Tamra Moore says
*whoops, meant IP
Kelly says
This was easy and delicious!
Julie says
My 6 year old made this cheesecake all by herself! It was so delicious, our guests really enjoyed it for Easter dessert. Thanks so much for all your lovely recipes!
Wish I could post pics of her making it but not sure how to do this in comments.
Mellissa Sevigny says
Too cute! I’d love to see those photos – maybe you could post it on the IBIH Facebook page? Tell her I said great job!!!