🍰 Keto Yogurt Cheesecake
Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 4+ hours (or overnight)
Total Time: ~5 hours
🧾 Ingredients
Crust (Optional but tasty):
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 1 tbsp erythritol or monk fruit sweetener
- ½ tsp cinnamon (optional)
- Pinch of salt
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup full-fat plain Greek yogurt (unsweetened)
- 2 large eggs
- 1/2 cup erythritol, monk fruit, or other keto-friendly sweetener (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (adds brightness)
- Pinch of salt
🥣 Instructions
1. Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, sweetener, cinnamon, and salt in a bowl until crumbly.
- Press the mixture evenly into the bottom of a greased 8-inch springform pan.
- Bake for 8–10 minutes until lightly golden. Let cool.
2. Make the filling:
- In a large bowl, beat softened cream cheese until smooth.
- Add Greek yogurt, sweetener, lemon juice, vanilla, and a pinch of salt. Mix until fully combined.
- Beat in eggs one at a time, just until incorporated — do not overmix.
3. Bake the cheesecake:
- Pour filling over cooled crust.
- Tap the pan gently on the counter to release air bubbles.
- Bake at 325°F (160°C) for 40–45 minutes, until edges are set and the center slightly jiggles.
- Turn off the oven and let cheesecake sit inside with the door cracked open for 1 hour.
4. Chill:
- Let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set fully.
🍓 Optional Toppings (All Keto-Friendly):
- Fresh berries (small amounts)
- Sugar-free berry compote
- Whipped cream
- Shaved dark chocolate (85%+ cocoa)
✅ Tips:
- Use full-fat yogurt and cream cheese for best texture and keto compliance.
- Don’t skip chilling — it helps the cheesecake firm up and enhances flavor.
- For a crustless version, simply skip the almond flour crust!