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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Debra says
I’m wondering for the whipped cream.So I may comaid whip cream.Could I add some of the lemon zest to make the whip cream lemon tasting two
Lynn Kirk says
Hi. This sounds delicious and I want to try it but i’m the only one that eats desserts in my house. If I don’t do the whipped cream, can I cut it up and freeze it?
Thanks.
Mellissa Sevigny says
Yes, this freezes very well!
Joy says
I made this cheesecake when visiting family in Kansas City. I was asked to make a dessert and everyone knew I was Keto, but no one else at the dinner party was. I have made many recipes from your website so I felt confident it would turn out wonderfully, but there was still a little apprehension. It was so easy to make and looked beautiful!
When we served it everyone took a piece and raved about it! In fact many took extra pieces home! My sister-in-law asked for the recipe and she isn’t on the Keto diet. I think that’s the best compliment you can get. Thank you so much for consistently offering the best recipes!
Much Aloha
Joy
Mellissa Sevigny says
Thanks for this wonderful feedback Joy, it really made my morning to read it!
Robin says
This is our family’s favorite dessert!! Absolutely perfect—easy and delicious. I have even made in a 9 x 13 pan to take for potluck lunches at church. It’s so nice to offer a dessert for diabetics and people on special diets
Thank you for all of your hard work developing wonderful recipes!
Nicole says
Did u just double the recipe to make in a 9 x13?
Ann says
This is a wonderful recipe and I am so glad you posted it, I followed it to the tee but as Almond flour was 10.99 at Publix I made a walnut crust, I already had the walnuts. For the topping I used Generic cherry pie filling made with Splenda. My husband is an insulin dependent diabetic and this was his birthday cake, we both had to resist a second piece. As near as I can calculate 1/8 is 13 carbs. As other reviewers have said it tastes like a regular cheesecake. It is so hard to find a low carb cake recipe that doesn’t have all these weird ingredients. I would give you 6 stars if I could. I wish I could attach a pic
Mellissa Sevigny says
Thanks so much Ann, so thrilled you were able to make this work you for you and hubby!
Cindy G says
This recipe is amazing! I made it for 4th of July with some strawberries and blueberries. So. Good. I successfully adapted a half recipe to 4″ pans. Made in the blender, no water bath, absolutely perfect. Yumm! Thank you!!
Mellissa Sevigny says
So happy to hear it Cindy, thank you for letting me know!
Cath says
This looks amazing, but a question please. I’m doing keto so was attracted by the low carb. You’ve stated carbs at 4g net. I’ve put the recipe into MyFitnessPal and it’s coming out at 22.6g. Any ideas on why the difference? Thanks.
Mellissa Sevigny says
I don’t use MFP because there are errors in their database that throw off the nutrition info. I calculated this using Calorie King which uses the most up to date USDA database. It’s possible that the MFP numbers include the carbs from the erythritol which does not impact blood sugar and is not typically included in a net carb number.
Maureen Major says
I’ve JUST made thus and realized my pan is only 8 or 9 inches… how do I adjust cooking time? Any advice?