This delicious bake keto New York style cheesecake recipe is extremely quick and easy to make as it does not require a water bath or special springform pan. There is also butter almond flour crust (including the nut-free option), but this one is also not baked. Only 6 g net carbohydrates.

The difference between a New York-style cheesecake and a regular cheesecake
New York-style cheesecakes are thick and rich, as they contain more cream cheese than classic cheesecakes.
Classic cheesecakes lighten the texture by incorporating sour cream and heavy cream to thin the cheesecake batter.
New York-style cheesecakes have extra eggs and yolks in the batter, creating a very rich, rich and creamy texture that is always baked.
But today I’m sharing a keto version of New York-style cheesecake. This doesn’t add eggs or sugar and is not baked, but still gives a rich, rich and satisfying creamy bite.


In my opinion, special occasions require special desserts, and having the best cheesecake in any celebration will win even non-keto families in your life.
When you’re on a keto or low-carb diet, you certainly don’t want to have FOMO (the fear of missing out).
In my opinion, the best low-carb cheesecake is to surge blood sugar levels or crave more after enjoying it.
The good news for today is that this amazing baking New York cheesecake is so decadent and satisfying that One Piece will be content and content with your ketogenic diet.


There are no traditional cheesecakes and baked cheesecakes
Making delicious, creamy cheesecakes that are sugar-free, low-carb, and do not require baking is the beauty of making this a sustainable lifestyle.
Typically, traditional cheesecakes require eggs and baking, while baked cheesecakes do not require eggs or baking. It’s simple and easy to combine, but it’s still tasty.


How to Make Low Carb Cheesecakes in Keto New York
Nutrition information can be found at the bottom of the recipe card blog post.
There are no baked cheesecake crusts
Almond flour
Monk Fruit/Allose Blend Sweetener, Powder
salt
Melted or soft butter


Cheesecake Ingredients
Full Fat Cream Cheese
Monk Fruit/Allose Blend Sweeter Powder
Vanilla extract
Heavy cream
gelatin
water
Berry sauce
Frozen mixed berries
water
Monk Fruit/Allose Blend Sweeter Powder (Optional)
Grind chia seeds
Options: 1/2 tsp fresh lemon juice and lemon zest


Instructions
Arrange 9 x 13 inch baking dishes with parchment.
Cheesecake crust
Place all the dry ingredients in a mixing bowl and mix. Add melted butter and mix to form bread crumbs. You can also put this in a food processor and pulse it to form bread crumbs.
Push the crust ingredients into the bottom of the lined baking dish and smooth it out at the back of the spoon.
Cheesecake stuffing
Mix the full fat cream cheese with the powdered sweetener and vanilla. Whisk with an electric mixer until combined.
In a separate bowl, whisk the heavy cream until soft peak thickness. Fold the cream into cream cheese and mix with a spatula.
Taste the sweetness and decide if you need a little more.
Add gelatin to the mug and add boiling water. Mix and immediately fold the filling.
Spoon the cheesecake filling onto an almond base and level it with a spatula. Set in the fridge for 8 hours or overnight.
Berry sauce
Add the berries to the pan with water and optional sweeteners. Simmer until berries are tender, about 5 minutes.
Remove from the heat and add the chia to make it thick. Let it cool completely. Place this in the fridge to speed up.
assembly
Add the berry sauce to the top of the cheesecake batter.
Place in the freezer for 30 minutes before slices to make it easier to slice.


Low carb sugar free sweetener options
You can certainly exchange the sweeteners you used with the sweeteners you like. I like to combine two different sweeteners into my recipe. Because they balance each other and usually help to reduce the aftertaste.
If you like a small amount of sweetness in your dessert, feel free to use at least 1/2 cup of sweetener. If you want to have a sweeter cheesecake, use up to a full cup.
Most importantly, always taste the batter and determine if the mixture is sweet enough for you.
Here is my sweetener guide and conversion chart. It helps you determine how much other sweeteners are used. Including regular sugar in your chart, you can compare and understand the sweetness levels of the various ingredients.
Finding a sugar exchange is a real personal preference, and you may need to try a few different keto-friendly sweeteners before deciding which ones you will most often use in your dessert recipe.
I would not recommend using granulated sweeteners as your sugar-free cheesecake is grainy and has no smooth texture.


FAQ
Can I make this keto almond grated cheesecake crust nuts free?
Yes, you can make this nut free by replacing the almond flour with the same amount as sunflower seed flour.
Can I exchange almond flour and coconut flour?
No, coconut flour is a very dense keto flour, and the two cannot be exchanged equally into the recipe.
Can I make this with a pie dish instead?
A typical pie dish is 9 inches, so you need two pie dishes.
Can I skip the crust?
I don’t make crust for this cheesecake. Since it is not baked, the crust is required to aid in the stability of the structure.
Can I use fresh berries instead of frozen ones?
Yes, that’s fine. They are always nicely ripe when frozen, so I’m frozen, so they’re sweet and you don’t need any sweeteners or less.


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Sugar Free Keto New York Style Cheesecake
Bake Sugar Free Keto New York Style Cheesecake (9 x 13)
All the flavors of your favorite New York cheesecake are not baked in a simple way. Topped with delicious berry couri.
Preparation time15 Min Min
Cooking time1 Min Min
Serving: 16 Serving
calorie: 303kcal
author: Joe Harding
Cook ModePrevents the screen from falling asleep
base
Place all the dry ingredients in a mixing bowl and mix. Add melted butter and mix to form bread crumbs.
Push the base mix into the bottom of the lined baking tray and smooth it out on the back of the spoon.
filling
Add cream cheese to a mixing bowl with powdered sweeteners and vanilla. Whisk with an electric mixer until combined.
In a separate bowl, whisk the heavy cream until soft peak thickness. Fold the cream into cream cheese and mix with a spatula. Taste the sweetness and decide if you need a little more.
Add gelatin to the mug and add boiling water. Mix and immediately fold the filling.
Spoon the filling onto the almond base and level it with a spatula. Set in the fridge for 8 hours or overnight.
Blueberry sauce
Add the berries to the pan with water and optional sweeteners. Simmer until berries are tender, about 5 minutes. Remove from the heat and add the chia to make it thick. Let it cool completely. Place this in the fridge to speed up.
This recipe was first published in March 2023.
Serving: 1square | calorie: 303kcal | carbohydrates: 8g | protein: 5g | fat: 28g | Saturated fat: 10g | Polyunsaturated fat: 1g | January Saturated Fat: 4g | Trans Fat: 0.2g | cholesterol: 44mg | sodium: 138mg | potassium: 56mg | fiber: 2g | sugar: 4g | Vitamin A: 572iu | Vitamin C: 1mg | calcium: 61mg | iron: 1mg