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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Talysa says
This is the best cheesecake ever. And easiest. No one would ever know sugar free. I use sukrin for my fav results.
Kim says
Excellent alternative! I made this per the recipe except I didn’t have the sweetener so iused Splenda/Truvia blend. I also made it with the crust, which was fantastic. I’ve made many cheesecakes and no, it doesn’t taste quite the same but I’m trying to adhere to low carb which means finding alternatives I can live with. This fits the bill.
Cherylann says
My family absolutely loved this recipe! Your directions are easy to follow and although I had a blender, decided to use my hand mixer instead and I’m glad I did because the mixture was so thick and creamy, that I think my blender’s motor would have burned out ;0) For my sweetener I used powdered xylitol (which I make myself) and baked the cheesecake in a 9 inch spring form pan. Anything smaller than a 9 inch pan and the mix might have flowed overboard…but now that I think about it, I could have made extra cheesecake goodies from it then couldn’t I? I also baked using a water bath so that the cheesecake would rise nicely and not crack and it succeeded on both counts. I made the lemon cheesecake yesterday and pulled it out of the refrigerator this afternoon after making some whipped cream to top off this divine dessert. The flavor reminds me of a delicate lemon chiffon mousse that’s simply scrumptious. Thank you, thank you, thank you and keep dreaming up these wonderful low carb creations!
BB says
This was the very first cheesecake I have ever made and it turned out SO AMAZING! Thank you so much for coming up with these low carb options. This recipe is a keeper. :)
Carol L says
You mention making it in the blender, however, it requires HOURS AND HOURS of baking PLUS some other recipe for the crust. A bit too much for me.
Mellissa Sevigny says
The results are very much worth it for me and I multitask while it’s baking (and HOURS AND HOURS is a bit dramatic and untrue) so it’s quite doable. That being said there are many no bake cheesecakes out there that might be a better fit for your level of cheesecake commitment.
LindainCO says
Yum! I just made this for Easter tomorrow. I’m so happy that some of my kids are eating low carb, much easier for me, and fun to share recipes!
I just took the cheese cake out of the oven and it’s beautiful. It did crack little bit but it doesn’t matter, no one will care, and I am taking whipped cream from the top. I love you recipes, thank you!!
Cindy says
I really love this recipe. I have a Blendtec blender and this took all of 5 minutes to add everything and blend it up. I choose to go crust less and just sprayed my pan with Pam and baked it till golden on top, about 35 minutes I flipped my pan right out of the oven onto another plate and it came right out, no sticking. I didn’t measure and forgot to add lemon zest and vanilla. I will add True Lemon packets next time to up the flavor of the lemon, just cause I have some sitting here to be used up. I couldn’t wait to try it and even warm it was very good. After cooling in the fridge it was great. The texture is firm and smooth, very much like ‘real’ cheesecake. Served it to my family with fresh berries and whipping cream. No one missed the crust
Elizabeth Hayes says
Would using powdered erythritol work the same as granulated? I thought it would ensure the texture wouldn’t be grainy. Also, would reducing it to one cup make a difference in the texture of the cheesecake, do you think?
Michelle says
I’ll be making this for a party this weekend. How long can I keep it in the freezer or in the fridge for?
Lisa says
I love this recipe! Finally a low carb dessert that tastes amazing!! I made a chocolate cheesecake recipe this weekend that was a total fail. How would you recommend tweaking this recipe to make it chocolate flavored? Could I just add cocoa powder? How would melted chocolate affect it? Recipes I’ve used have called for 3-6oz of melted chocolate. Thanks!
Linda says
I made a low carb chocolate crust- cup of almond flour, 4 tbs melted butter and used du chocolate hot chocolate powder sweetened ( bought at Coles)which is sweetened with stevia. Was very chocolaty.