This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
12
Yield:
12 small cheesecakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

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  • Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.

  • Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.

  • Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.

  • Let cool at room temperature; refrigerate 8 hours to overnight.

Nutrition Facts

273 calories; protein 6.5g 13% DV; carbohydrates 15.5g 5% DV; fat 26.7g 41% DV; cholesterol 111.3mg 37% DV; sodium 171.4mg 7% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
11/27/2019
This recipe was perfect! I did double the recipe for the crust I used 1 1/3 cup almond flour, 1/2 a teaspoon of cinnamon, 2 tablespoons of Swerve, 1/2 teaspoon of vanilla extract and 5 tablespoons of butter. This was suggested by another reviewer I also pre-baked it at 350 for 7 minutes. I sprayed my muffin tin with coconut oil and that actually was an added bonus because you could have the crust with a hint of coconut flavor. Read More
(7)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2019
I almost shed a tear when I tasted these. Outstanding recipe! If I hadnt made it myself I wouldn't believe it was keto. I turned them into cheesecake bites using a mini cupcake pan and here are the changes I made: Crust- I used 2/3 cup super fine almond flour, 1/4 teaspoon of cinnamon, 1 tablespoon of swerve, 1/4 teaspoon vanilla extract and half the amount of butter in the original recipe. Once mixed, spoon 1 teaspoon into the wells, press down and bake (without cheesecake mixture) for 7 minutes on 350. Take them out to cool while mixing cheesecake. The super fine almond flour yields a crust similar to a shortbread cookie without the chewy, nutty taste you get with almond meal. Note: You'll need to double the crust recipe if using super fine almond flour to accommodate the amount of filling. Cheesecake- No changes made. Read More
(7)
Rating: 5 stars
11/26/2019
This recipe was perfect! I did double the recipe for the crust I used 1 1/3 cup almond flour, 1/2 a teaspoon of cinnamon, 2 tablespoons of Swerve, 1/2 teaspoon of vanilla extract and 5 tablespoons of butter. This was suggested by another reviewer I also pre-baked it at 350 for 7 minutes. I sprayed my muffin tin with coconut oil and that actually was an added bonus because you could have the crust with a hint of coconut flavor. Read More
(7)
Rating: 4 stars
05/09/2018
Thank you for this recipe. The filling or the cheesecake is really good. The changes i made was to add some coconut flour, vanilla essence and sweetener to the crust. Read More
(3)
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Rating: 5 stars
07/05/2018
These are amazing! I followed JOEYGIRL s suggestion and added 2 tablespoons xylitol and 1/2 tsp vanilla extract to the crust. Truly unbelievable! Will be keeping these in stock at home. My husband luved them and we can tell no difference between it and real NY cheesecake! Delicious!! Read More
(2)
Rating: 5 stars
09/09/2018
Love this recipe!!!! Took it to work and my co workers were fighting over who got to take the rest home. They loved it also. Read More
Rating: 5 stars
05/11/2019
I made these for Easter and topped them with berries I smashed with monk fruit sweetener. So so delicious nobody even knew it was a Keto recipe. Read More
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Rating: 5 stars
04/01/2020
I follow this recipe and it ended up wonderful! The batter was a little sweeter than I wanted, so I added 1/2 a cup of cocoa powder and it ended up a favorite keto recipe. Read More
Rating: 5 stars
06/27/2019
This is one of the best cheesecakes!! It was super easy to make and tasted delicious. I almost had to fight to get one. My family gobbled them up so fast. Thanks for the incredible recipe!! Definitely a must keep! Read More
Rating: 5 stars
10/04/2019
Can I substitute almond meal with almond flour? I’ve never used almond meal. Read More