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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Ellena Gjesdal says
Made this. Delish. Substituded 2cups cottage cheese puréed for 2 pkg cream chesse. Yum yum
CTYONIT says
I made this today–DH and I liked it very much. It came out a little too golden for DH, my oven must run a little hot-so next time I’ll cut the time by 10 minutes. I reduced the sweetener and it was plenty sweet for us (crust reduced to 1/4 C & cheesecake reduced to 1/2 C) I served it with slightly thawed, frozen blueberries & whipped cream. Also going to venture out and try making this in silicone muffin cups.
Keeper recipe for sure.
Alys says
You are MY HERO!!! I’ve made this cheesecake three times now. Each time it has been enjoyed to the fullest with rave reviews and compliments galore even by the non-low carb folks. My fiance says it tastes like the Cheesecake Factory (I think it tastes one million times better than anything they make personally), and my parents who were in town this weekend loved it and didn’t even know they were eating low carb cheesecake. Thank you, thank you!!!!
Tiffany Myers says
I love love love this recipe!! Everything about it was perfect. I got in trouble for flipping the cheesecake over to pick off all the crust (so delicious!), but we ate the entire cake in just a few days! I sell cheesecakes to help with cancer treatments (and I was looking for a low carb cake I could adapt and this is definitely where I’m going to start! Usually I bake them in a water bath, is there any reason you can think of I can’t with this cake? I’m going to use your sugar free lemon curd on the next one! Perfect summer cake
Brenda says
Can you please post total carbs also, instead of just net? There’s a lot of us that counts total. Thank you got the recipe!
MD says
I love your recipes but I’d appreciate total carb count too (I like to keep track of total carbs AND net carbs). THANKS!!
Christina says
Yum! Just made this for the second time. The first time I didn’t think the lemon flavor was strong enough. I really like lemon. The second time I added some packets of True Lemon, and some extra juice. The flavor is so much better this time. The lemon flavor even seems to hide the cooling sensation – or maybe I’m just imagining that part!
Michelle says
Can I substitute coconut flour for the almond flour? I’m out of it!
Christy says
Just curious…is the texture of the finished cheesecake creamy or airy? I ask because I made a cheesecake yesterday, that turned out airy (quite like baking eggs in a quiche), and while it had a great flavor, the texture was definitely NOT what we were looking for. I would love to try this recipe, but I’m hoping others can help with the texture question before I try.
Beth says
This was amazing! Okay, I didn’t have any lemon, so it wasn’t a lemon cheesecake. But, I added a 1/2 cup of lilly’s chocolate chips to the crust. And instead of lemon juice, I put in almond extract (along with the vanilla as written). Again, it was amazing.
Beth says
Wouldn’t let me rate it the first time, but now I can…5 stars
Anne McGaha says
Will swirve work as a sweetener?
Mellissa Sevigny says
That is what I used, so Yes!