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prep time
25 min
cook time
0 min
ready time
25 min
Keto Lemon Cheesecake
This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping.
A crowd pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.
Net Carbs
5.2 g
Fiber
2.3 g
Total Carbs
7.5 g
Protein
7.9 g
Fats
38.9 g
395 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Finely Ground Almond Meal Flour by Bob's Red Mill
1-½ cup
Butter
1 tablespoon
Coconut Oil
1 tablespoon
Xylitol Sweetener
¾ cup
Salt
⅛ teaspoon
Cream Cheese
14 ounce
Heavy Cream
¾ cup
Lemon Juice Raw
½ lemon yields
Lemon Peel Raw
1 tbsp
Recipe Steps
steps 7
25 min
Step 1
To make the base, add the ground almonds, butter, coconut oil, ¼ cup of xylitol and salt to a food processor.Step 2
Pulse to combine, forming a chunky crumb.Step 3
Transfer the crumb mix to a loose-bottomed cake tin (around 15cm) and press down firmly and evenly. Place the cake tin in the fridge to firm the base while you make the topping.Step 4
Add the remaining xylitol to a food processor and blend on a high speed setting until it forms a fine powder. Add the cream cheese and powdered xylitol to a large mixing bowl and beat together until smooth.Step 5
Add the cream to the cheese and whisk together to combine. Add the lemon juice and ½ the zest and whisk vigorously until thick and smooth.Step 6
Remove the cake tin from the fridge and spoon over the creamy topping. Level the mixture so that it is smooth and even and transfer to the fridge to set for at least 5 hours, ideally overnight.Step 7
Serve with the remaining zest scattered over the top.
Comments
AwesomeAvocado742594 15 days ago
Oh. My. G*d! So good!! I switched out 1/2 of the almond flour for ground almonds for extra crunch, as well as a teaspoon of vanilla in the base. Fantastic!
Lady Audi 5 months ago
Keto Peeps!! I just followed this amazing lemon cheesecake recipe, and let me tell you – it is perfection! The balance of the lemon, cream and creamy cheese filling is absolutely divine. The texture is so smooth and light, it practically melts in your mouth. I couldn't help but sneak a taste while prepping, and it had me hooked from the first bite. However, the only downside? The waiting time! I had to wait a whole 5 hours for it to set, and let’s just say, that was a test of patience. My husband, who’s usually all about the "instant gratification," took one look at the cheesecake and declared, "I can't wait 5 hours! It looks too good to wait that long!" He was pacing around the kitchen, practically drooling, while I just kept telling him, “Good things come to those who wait!” Needless to say, it was worth it – the wait paid off big time. If you want a cheesecake that’s both delicious and a little bit of a test of willpower, this one is it! You won’t regret it! Thank you SO much 😘
Musstang4u a year ago
Can you use stevia instead of xylitol?
Greta1234 2 years ago
D3liciosus ans easy
MysticalAngel777 3 years ago
So good! Crust tastes like sugar cookies, but I would double the lemon because it didn’t come through as much as expected
FortuitousAvocado660202 2 years ago
I found a lemon extract. I added 1/4 teaspoon of it. This seemed to give it that little extra lemon kick without adding a to much extra liquid.
MF Beast 3 years ago
This recipe for carbs is way off! Why arent more people talking about this!?!
Lfugina55 10 months ago
Please let me know whatvyou think it should be, also. Last thing we need is a statement of too many carbs!
Arlyn 3 years ago
What should it be? Please let me know before I make it
Tegoroff 3 years ago
Base is a bit smooth so I added a little keto granola for crunch.. beautiful desert.
Tegoroff 4 years ago
Can this be frozen
nikkischemmel 3 years ago
I put mine in muffin tins for individual servings. Baked crust. Once done, froze them on a sheet tray. Then wrapped each in plastic wrap and placed them in a zip lock gallon bag. They freeze beautifully! Thaw, put a couple raspberries and a dollop of keto whipped cream - heaven!
Tegoroff 3 years ago
I believe so
IneffableAvocado617235 4 years ago
Fabolous
Susie 4 years ago
My husband’s exact words, “absolutely delicious! Taste like real cheesecake!” I too baked the crust. I used all butter, plus I cut down the xylitol. The filling exact (little less xylitol). I will make this again using confectioners swerve and change up the 3/4 whip cream to whip cream/sour cream combo. Also add a smidge of vanilla. 🤓 I am a cheesecake baker and this made me feel whole again. 🙏 Thanks
Denise 3 years ago
Susie, can you please send me the recipe you use for this? Your version sounds yummy! Bigglessassy@gmail.com
Aussie93 3 years ago
When you make your version, please post it here! That sounds divine. Or email me your recipe!!! Alsushel@gmail.com
BrentandSophia 4 years ago
I added low sugar chocolate chips
AwesomeAvocado279350 4 years ago
This is easy, fast and delicious recipe. I made it for my luncheon party and my friends asked for a recipe. Thank you for putting this up.
Annabelle 4 years ago
Absolutely 💯., easy to make, creamy delight, alittle more lemon rind for us but thats just personal taste. Thank you.
IncredibleRadish794613 4 years ago
I added raspberries to mine and no zest just lemon juice! I also cooked my crust for 10 minutes on 350° It was so amazing.
IneffableMacadamia404059 4 years ago
Love it!
IncredibleRadish255771 4 years ago
Baking the base for 10 minutes was the best tip ever making this my favorite keto cake because it actually tastes like a regular cheesecake!
GorgeousArugula611234 4 years ago
The measurements for the xylitol are confusing. 3/4 a cup isn’t 0.6 g.
juliamklaus 4 years ago
Amazing. Delicious
FantasticKale275401 4 years ago
Amazing ❣️♥️