Crustless Keto Cheesecake

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Ingredients

Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • 3/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/4 tsp salt

Optional Topping:

  • Fresh berries (raspberries, blueberries, or strawberries)
  • Sugar-free whipped cream

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Instructions

  1. Preheat the oven to 325°F (163°C).
    • Grease a 9-inch springform pan or standard round baking pan with butter or non-stick spray. Alternatively, line it with parchment paper for easier removal.
  2. Mix the filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
    • Add the powdered sweetener and mix well until fully combined.
    • Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
    • Mix in the vanilla extract, heavy cream, and salt. Continue to mix until smooth and creamy.
  3. Bake the cheesecake:
    • Pour the mixture into the prepared pan and smooth the top with a spatula.
    • Place the pan in a larger roasting pan and pour hot water around the sides to create a water bath (this prevents cracking).
    • Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
  4. Cool and chill:
    • Remove the cheesecake from the oven and let it cool to room temperature.
    • Refrigerate for at least 4 hours or overnight for best results.
  5. Serve:
    • Slice and serve plain or with your favorite keto-friendly toppings like fresh berries or whipped cream.

Tips for Success

  • Use room-temperature cream cheese for a smooth, lump-free filling.
  • A water bath is optional but highly recommended for even cooking and avoiding cracks.
  • Store leftovers in the refrigerator for up to 5 days or freeze slices individually for longer storage.

Enjoy your creamy, indulgent keto treat! 🍰