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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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!