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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Kelly Charbula says
Currently I don’t have a blender. Will a food processor work or can I dump it in my mixer?
Priyanka says
Hi Melissa! I just made this cheesecake and made some whipped cream to go on top too. I followed your instructions to the T and it is perfect. The cheesecake tastes beyond amazing! Just the right amount of sweetness and creaminess. I added the juice of 2 more small sized lemons and it came out lemon-ey just like I like it. It didn’t crack either. This recipe is a keeper for sure!
Cher Duvall says
Genius you are. Baker I was not. Cheesecake champion today I am. You will I thank!
Mellissa Sevigny says
Well you have done! Proud of you I am!
izzybee says
How long do you chill this?
MissSB says
I followed this recipe step by step (Apart from cutting short 10 mins cooking time) and it turned out amazing. The cheesecake was cracked but that didn’t affect the taste. I’m making it again this weekend and cant wait, I will just add a little more lemon but that’s to meet my taste preferences. So easy to do. Thanks for posting this recipe :)
Samantha M. says
My cheesecake cracked, but it didn’t stop this from being a winner of a recipe. I paired it with some fresh blueberries and it was positively decadent. It was an easy cheesecake to make, though the bake took time, it wasn’t hard. 10/10 would make again.
Annette Stevens says
My all time favorite receipt from IBIH! I have made this cheesecake 15 to 20 times. It is a family favorite. I take it to family get togethers, and non-keto folks love it too! What’s not to love with that fantastic crust, lemon infused flavor and delectable creamy cheesecake taste. And when you make this for your family of two (my husband and myself), it lasts for a week easily in the fridge. Just care tightly each time, and then your dessert is ready for you every day.
Kate says
Lemon cheesecake is my absolute favorite! Love so many of your recipes it’s hard to pick just one favorite. Keep them coming!
Sierra says
I loved loved loved this. Not going li I doubted it because it was lemon. But it was delicious! Thanks
abigail robinson says
Best lemon recipe ever! :)