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
Keywords: keto cheesecake, low carb cheesecake, blender cheesecake
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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!
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!
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?
Lisa Jenkins says
Going to make this recipe this weekend. Does it sink all the time when you make it? Really don’t want to add whip.
Sheila Joseph says
Great recipe!!!
★★★★★
Janette B says
Amazing, super easy,fooled all my friends that is was a sugar filled cheesecake with magic fairy dust and a gluten filled crust (I am ceiliac) My husband has been asking, no pleading for me to make one. I may just give in! Thank you for sharing this amazing recipe!
★★★★★
Mellissa Sevigny says
So happy it was a hit with everyone!
Kathleen Artin says
Wow! I have never made a cheesecake this easy before! usually it’s on an almost all afternoon project but this came together so quickly I was shocked! It is in the oven right now and looks amazing. I too like very lemony tasting things so I added the juice of two lemons instead of the teaspoon of lemon juice. I tasted the batter and it tasted perfect now I can’t wait to cut a slice of this delicious cheesecake. Thank you for the recipe!
Andrea Filipo says
This was delicious, will definitely make again
★★★★★
Zainab Elsaro says
This was the best cheesecake my husband and I have ever had! What a blessing it was to come across this for our new keto diet. So happy it wasn’t sickinly sweet like most cc tend to be. I doubled the lemon zest, juice and added a few blueberries! Thank you for this recipe!
★★★★★
Kimberly Spurgeon says
Delicious! Thank you so much for creating this recipe. I wasn’t sure if I would like the crust, since I enjoy graham cracker crusts so much, but oh my! It was just as good, or even better! Made it for my Easter dinner since everyone else was having their lemon meringue and Key lime pies. I actually felt sorry for them. One friend tried it, and loved it too!
★★★★★
Kimberly Spurgeon says
So good!
★★★★★
Jodi Dill says
I made mine I think in a 9″ spring form pan and just pour extra batter in a buttered pie dish and baked it afterward with no crust. i didn’t have any real lemon so I used True Lemon packets, 1 in crust 2 in batter and it really turned out good with just a hint of lemon. I did mix mine with mixer VS blender and it turned out fluffy which me and girls at work like. Thanks for the recipe it was yummy!
★★★★★
Merja says
Hi!
So wanted to try to make this cheesecake but not able to click open the lemon almond shortbread dough recipe. Can I find it somewhere else?
Thanks!
Mellissa Sevigny says
should be fixed now!
Lily says
What are the macros without the crust?
Mimi Mills says
i think you needed to really whip it as long as the recipe stated. Mine was grainy until I really whipped it the entire 2 minutes and then it was fluffy and smooth. I used a kitcheaid mixer though, not a blender. I’ve made this twice and no grainy texture at all. It’s a great recipe!
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!
★★★★★
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! :)
★★★★★
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.
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!
Julie says
This recipe! Took it to a dinner party and everyone loved it! You are a no fail resource for low carb recipes. Thank you for what you share!
Mellissa Sevigny says
Thanks so much Julie! Glad it was a hit with everyone!!!
Nolan says
I tried this cheesecake expecting it to be decent at best. I mean, it’s keto friendly so it couldn’t rival “real” cheesecake, right? Au contraire! This lemon cheesecake was incredible. So good that I’m afraid I’ll eat the whole thing in one sitting. Seriously. Also the easiest cheesecake I’ve ever made. Thank you for posting this recipe! Easy and delicious! What more could you ask for?
Erica says
I’m making my 2nd cheesecake now. I LOVED it the first time I made it. I work with 2 people allergic to almonds, so I ground up pecans to make the crust this time. The pecan crust smells divine, but I didn’t let it rest long before adding the batter. I ended up with bits of crust swirled into it. I think it might be delicious!
As for sweetener, I hate the cooling taste of pure erythritol or even the MonkSweet I’ve been using (has erythritol. monkfruit, and stevia but has the same granulation) so I’ve been mixing it with granulated Splenda and the aftertaste is nonexistent. I know that Splenda granulated has carbs, but for me I’m willing to chance it.
Thank you so much for this recipe!
★★★★★
Sonja says
This cheesecake was THE BOMB!! Took it to a friend’s house for Easter and they said you can’t tell it’s low carb! :)
Question my family has now is – do you have a recipe for a chocolate cheesecake?
★★★★★
Mellissa Sevigny says
Not yet! Working on it though!
Lisa says
Any update on a chocolate version? My SIL made this for me and I devoured it despite not even liking lemon! I loved the lightness of the filling. I’d love a dark chocolate version of this, Other recipes usually call for both cocoa powder and melted chocolate. Any tips?
Elaine says
Can you use stevie in the raw?
Mellissa Sevigny says
I can’t guarantee results with a sweetener I haven’t used before, but if you’ve baked with it before and had good results then I’d give it a try!
Traci bowman says
I don’t have a spring form pan anymore. :( Can I use a regular pan? Sorry, if this is a dumb question but I am no Baker but this sounds awesome!
Thanks!
Mellissa Sevigny says
You can, it will just be tricky to get out of the pan!
Traci Bowman says
ok thanks! Maybe I can find one at goodwill or somewhere
Paris says
Can this be made with mascarpone cheese?
Mellissa Sevigny says
In theory, yes – but since I haven’t tried it I’m not sure what will happen.
Claudine Czerny says
Hey Melissa! I’m going to try this in the Instant Pot and let you know what happens. I’ve only made one cheesecake in my life and it was in the IP and turned out perfect. Fingers crossed!
Tamra Moore says
Hi Claudine Czerny!
How did this turn out in your Instant Pot? I’ve made one cheesecake in my UP and loved it! What adjustments to this recipe did you Make? Did you follow the standard UP cheesecake cooking instructions? I would love to try it!
Tamra Moore says
*whoops, meant IP
Kelly says
This was easy and delicious!
Julie says
My 6 year old made this cheesecake all by herself! It was so delicious, our guests really enjoyed it for Easter dessert. Thanks so much for all your lovely recipes!
Wish I could post pics of her making it but not sure how to do this in comments.
Mellissa Sevigny says
Too cute! I’d love to see those photos – maybe you could post it on the IBIH Facebook page? Tell her I said great job!!!
Ellen K. Stehouwer says
Hi Melissa, Happy Easter. Made the cheesecake for Easter dessert. It was a hit – even with my son who doesn’t like cream cheese! Also wanted to tell you I’m a physician and proud owner of Kitsap Medical Weight Loss in Poulsbo, WA. I teach mostly low carb eating and pass out your recipes and blog site address multiple times a day. Thanks, and keep up the good work!
★★★★★
Mellissa Sevigny says
That’s awesome Ellen, thanks so much!!!
Karen says
Do you add sweetener to the whipped cream?
★★★★★
Mellissa Sevigny says
I added a small amount of sweetener and vanilla extract to mine!
Sandy says
I just put this cheesecake in the oven. But I noticed that when I licked the spoon after putting the filling in the pan, the filling tasted good but grainy from the Erythritol. I’ve never baked with Erythritol before. Will it dissolve while it’s cooking. I’m bringing this to my sister’s house tomorrow for Easter and would be a little embarrassed if people complained about it being grainy.
Mellissa Sevigny says
You’ll have to let us know if the end result was grainy Sandy! It might depend on the brand you’re using, but hopefully you have good results with it.
Amanda says
When it calls for a batch of cookies, does that mean the whole recipe ?
Mellissa Sevigny says
Yes, one entire batch of dough from that recipe!
Mary says
Can I freeze the cheese cake?
Mellissa Sevigny says
Yes!
Susan M Graber says
Amazing recipe. It is in the oven now, it was so easy. The batter was delicious, I can’t wait to try it baked! I used hazelnut flour instead of almond flour, as I had some that was open. The crust smelled fabulous when I pre-baked it. Thank you for all of you hard work creating these recipes! It really makes a low carb lifestyle enjoyable.
★★★★★
Betty Barrett says
I’m not a big fan of pie because I do not care for crust. I love pudding and/or cheesecake and I really love anything lemon. Would this work for either a bowl of pudding or individual puddings? It sounds great.
Mellissa Sevigny says
Sorry but no, the batter has raw eggs in it and needs to be baked and will then be firm – but you can do it without the crust. If you want more of a pudding you should go with a no bake cheesecake that’s more like a mousse.
Betty Barrett says
Oh wow! Of course I would bake it as a pudding. Sorry I didn’t make that clear. I just wanted to leave the crust off. Would the baking time be the same? Would it need a non stick surface or spray? Thank you.
Patricia Lee says
I’m thinking some lemon curd would be a nice tangy topping if you cut the memo in the cheesecake.
Heather says
Do you think this is possible to do without a crust? My Mom loves lemon and cheesecake, but is allergic to almonds…
Mellissa Sevigny says
Yes you can definitely make it crustless!
Tiffany says
Do you have any tips for baking this without a crust?
Mellissa Sevigny says
I would bake it in a regular cake pan rather than springform if no crust, and you may want to put parchment on the bottom to help get it out!
CeCe says
Wow! An Easy cheesecake!! I’ll be going to the store tomorrow to pick up a couple of packages of cream cheese and a lemon for this recipe. Thank You so much for this great recipe!!
★★★★★
Tere says
It’s in the oven right now! I cannot wait until it’s ready to slice! I tasted the batter… I could almost eat it uncooked. ?
Sandy says
Did the batter taste grainy from the Erythritol? Mine did and I’m worried it won’t dissolve while baking.
Kitty says
I used ‘just like sugar’ and the batter came out smooth and delicious.
★★★★★
Tony says
1¼ cup erythritol sweetener **
what the heck is this,
Mellissa Sevigny says
Could you be more specific?
Tony says
Not too sure how more specific I can be them what the heck is erythritol sweetener
Mellissa Sevigny says
Not sure if you meant the ** at the end or what. Google is your friend. https://authoritynutrition.com/erythritol/
Carolyn says
When I see ** I look for a note with further details. Did you mean to include the name of the erythritol sweetener you used or prefer? Swerve? Truvia? Pyure?
Mellissa Sevigny says
I put the ** after certain ingredients in my recipes now and add a link in the notes below to my pantry page where I talk about which products and brands I use and why. I don’t say in the recipe itself anymore because then I have to update each recipe individually if I start using a product I like better than what I previously used. This way I only have to keep the pantry page updated with my current favorites.
Sue says
I have a cheesecake recipe that uses the liquid sucralose but it does not have crust. I used to like erythritol, but for some reason I’m not liking the taste anymore. Maybe it’s the cooling. I heard about adding something to lessen the coolness. It might have been to add stevia. Thanks for your reply
Mellissa Sevigny says
Xylitol would also work Sue!
Sue says
Sounds great! Can we substitute sweeteners like liquid sucralose? I don’t know how the lack of the bulk of the erythritol would affect the outcome.
Mellissa Sevigny says
I’m not sure how it would work out Sue, I’ve never tried it and as you say you’d be missing the bulk of the granulated erythritol. I think the cheesecake party would be fine, the crust might be more the issue. Let us know if you try it!
Kelly says
Hi Melissa, Every single one of your recipes I’ve tried from your website has turned out perfect I can’t wait to try this cheesecake! Can I use the same amount of Just Like Sugar in place of the erythritol? Wasn’t sure if it would be a 1-for-1 swap. Thanks!
★★★★★
Mellissa Sevigny says
Thanks Kelly! Not familiar with that product but since erythritol measures exactly like sugar, you can use whatever the equivalent amount of your sweetener would be for sugar.
Kelly says
Just Like Sugar is made with chicory root and I used the same amount your recipe calls for and it turned out perfect!! I served it at Easter brunch and everyone went crazy for it! Thank you for these recipes I will definitely make this again (and also the shortbread cookies too) :D
Mellissa Sevigny says
Thanks so much Kelly! Glad it was a hit with everyone! I’m going to look into the Just Like Sugar!
Sally says
For your UK readers could you include a conversion for cups to either grams or lbs and oz.
Loving your recipes.
Mellissa Sevigny says
Sorry but I have no plans to include conversions at this time because it adds too much time to my process, which already takes 6-8 hours per post. There are plenty of easy online converters that you could use though!
Beverly says
What would be the conversion if making into cupcakes? I know myself and can’t be trusted to cut the pic into 12 servings!! LOL I have tried other low carb cheesecake muffins but this recipe sounds more like what I am missing.
Mellissa Sevigny says
Your cook time would be much less but I’m not sure how much. I’d start with 30 minutes and then check every 5 until they are set in the middles.
Brittany says
I made these as cupcakes. I think it would make 24 cupcakes with the cheesecake batter, but I needed a little more shortbread batter. It took me right around 35 min at 325 to bake. I think next time I will cut the recipe in half. I couldn’t fit all of this in my blender and ended up making a huge mess trying to get it to blend! :)
★★★★★
Lisa says
You are hilarious, I’m always smiling when reading your blog. I adore lemon cheesecake and really adore the “laziness” (your words) of this recipe. Is it really only a teaspoon of lemon juice? Regardless, I’m definitely making this tomorrow morning, as I have 1 lonesome lemon languishing in the fridge. Thank you!
★★★★★
Mellissa Sevigny says
Yes, just the one Lisa! Lemon juice adds carbs so I limited that – a large amount of the lemon flavor in this cheesecake comes from the zest which has almost zero carbs!
Barbara Loeding says
could you use lemon extract?
★★★★★
Mellissa Sevigny says
Yes!
Tonya says
Hi! If I omit the lemon juice will the consistency still be ok? I have some non lemon lovers! But can’t wait to try this!!
Mellissa Sevigny says
Absolutely – omitting the lemon juice and zest will result in a basic cheesecake, you can add a little more vanilla to compensate if you like!
Nanabella says
For the cooktime, isn’t 100 minutes one hour (60 minutes) and 40 minutes? (60 + 40= 100)? Did you mean 80 minutes, one hour 20 minutes?
Thank you! Lovely recipe. Can’t wait to make it…?❤
Mellissa Sevigny says
80! Thanks for catching that!
Sue ritter says
1 tsp doesn’t seem like enough lemon for 32 oz of cream cheese???
Mellissa Sevigny says
Lemon juice has carbs so I didn’t use a lot – most of the lemon flavor comes from the zest!
Jen says
Does your net carb count include the crust or do you count the carbs in crust additionally?
Mellissa Sevigny says
The crust is included in the nutrition count for this recipe!
Mellissa Sevigny says
It’s 80, thanks for catching it!
Renee says
When I posted my comment I tried selecting 5 stars it would select only two on my phone then it just sent comment. I meant 5 stars!!!!!!! Now it I doing only 4
★★★★
Julie says
Clarification on step 6. Is it 100 minutes? Or 80 minutes? (60 + 20 = 80)