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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Christine says
This was easy and delicious. I only have a 9″ springform so I ended up with leftover batter. I made another half batch of crust and pressed into bottom of cupcake papers and made mini cheesecakes. My husband couldnt believe it was low carb. Not quite as lemony as I like so next time will use more zest and juice.
Lisa Volpe says
This is my very first Keto dessert and I love it!! Cheesecake is my fave dessert and you cannot tell that this is gluten free or low carb. I cut the recipe in half, then realized that one of my kids ate 1/2 of one of the cream cheese bricks I had purchased to bake with. I had to do something quick, so I decided to add 1/3 c of 4% cottage cheese to the mixture to make up for 1/2 bar of cream cheese. I thought this “pie” would end up in the trash can, to be honest! Nope! It turned out perfect! No cracks; no burnt crust. Bake and cooling time remained same as your recipe also. I especially love the crust (I needed to use almond meal and coconut flour as my base because I was short on supplies.) Again, many thanks for the recipe for my new-found cheese cake recipe. Relatives are sure to enjoy this after Thanksgiving dinner!
Don says
Amazing. Made this exactly as the recipe says. Put a pan of water on the lower rack. The cheesecake was PERFECTION. No crack. Great texture. Love it. I have never made a cheesecake before. Now I have a go to recipe and will be making this again. AWESOME
Mellissa Sevigny says
Thanks so much Don, thrilled to hear it turned out so well for you!
Crystal says
I made this for Easter and it was a big hit! Everyone knew it was gluten free but I didn’t tell them it was sugar-free initially and everyone loved it! I did serve it with whipped cream as suggested and that was a good addition.
I liked the crust so much I’ll have to actually use it for cookies next time!
Gwenn Melis says
I think 80 minutes is too long. Mine came out very dry.
Val says
Has anyone tried this using a 9 inch springform pan, and if so can you please advise on what adjustments I would need to make. Thanks in advance! I would love to make this for Easter.
Lisa P says
I made this in my instant pot and it turned out perfect! If interested, I used a 7″ x 2″ springform pan that would fit in my IP. I cut Melissa’s recipe in half for both the shortbread crust and the cheesecake filling (half of 1/3 cup is 2T +2t and half of 1 1/4 cup is 1/2 cup + 2T). I baked the crust in the oven according to the directions in the cheesecake recipe (10 mins @ 350) and I poured in the cheesecake filling. One cup water in the bottom of the IP and put the springform pan on a rack or trivet in the IP. Lay a piece of foil over the cheesecake to catch water that drips from the lid. High pressure for 26 mins and then natural release for 7 mins. Then vent to release remaining pressure and take the lid off. Be sure not to pour the water on the underside of the lid onto your cheesecake. Take the foil off carefully and not dump water on the cheesecake. If there is a puddle of water on the cheesecake, dab carefully with a paper towel. The cheesecake will be jiggly. It will firm up as it cools. Definitely recommend this recipe!
Jmack says
I made a batch exactly to recipe as a tester for my friends baby shower – she was recently diagnosed with gestational diabetes. I baked it for about 10 minutes longer than called for as it looked wet in the middle and pale on the edges – It did end up with a crack in the middle (I think the gas oven cools down too quickly, I’m leaving the door shut for the cool down period next time). I added about 3-4 tablespoons of no sugar added raspberry jam, and covered it in fresh raspberries to hide the crack.
Crack aside, my fake-sugar-hating gluten-loving type II diabetic father did not know that this was Keto and said he loved it; he was completely fooled. Needless to say, I’m definitely making this for my friends shower, and my husband advised me to not say anything to anyone about how there’s no carbs or gluten except the lady of honor! I know she’s really excited to be able to eat (and enjoy) dessert on her special day!
I’m going to make my own no-sugar-added blueberry topping to the second one!
Jen says
I served this last night after a keto friendly NYE dinner and it was a huuuuuge hit. My diabetic friend who never gets dessert was ecstatic. It was the easiest cheesecake ever. I did up the lemon juice quite a bit, and I also added some salt to both the filling and the crust because I need a little salt in all my sweet things. I cooked it in a pie pan lined with parchment since my cheesecake pan has disappeared into the ether, and so I cut back the bake time by about 20 minutes. I also halved the filling recipe since I knew it wouldn’t fit in the pie pan and ended up with the perfect amount for the pie plus one test cheesecake that I made in a ramekin to make sure I wasn’t about to serve my friends something nasty (traumatized by my last keto dessert attempt). The first piece was a challenge to get out of the pan, but I sacrificed it (as in, ate it) and the rest came right out. I served it with a pint of blueberries that I cooked down with a bit of lemon juice, salt, and about a tablespoon of erythritol, and it was absolutely delicious. This was my first keto dessert that I would consider truly delicious. Thank you!!!!
Candy says
I too like a bit of salt on my desserts, do you remember about how much salt & lemon you added? I enjoy lemony desserts! Thank you in advance! Happy new year!
Loretta says
Wow! Thank you so much for so many wonderful recipes. My husband made this cheesecake today, and topped it with your Lemon Curd and a squirt of sugar free whipped cream. It was heavenly! What a treat, since I love all things lemon. Thank you!