Easy Crustless Keto Baked Cheesecake
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Introduction
I could not have been more excited to get my hands on Lisa MarcAurele’s cookbook Low Carb Yum 5-Ingredient Keto — and then she gave us permission to share one of the recipes out of it. This cheesecake is the one I picked, because it is one of my favorites in the book.
If you have been eating this way for any length of time you have probably cooked something of Lisa’s already; Low Carb Yum has been around a long time and has helped a lot of people. The whole book is built around recipes of five ingredients or fewer, and this cheesecake follows that idea.
No Crust Changes Three Things
The obvious one is effort: there is no crust to make. Everything goes into a blender, then into an 8-inch dish, then into the oven.
The less obvious one is that no nuts go into it. There is no almond-flour crust under it, and nothing in the filling brings any either. If you are cooking for someone with a nut allergy, that is a good start rather than the whole answer — the cream cheese and the sweetener are packaged products, so read their labels before you rely on it.
It also changes how you serve it. This is scooped with a small ice cream scoop, not sliced, so it lands in a bowl looking like very good ice cream rather than like a wedge of cheesecake.
It Needs the Wait
Thirty minutes cooling on a rack, then at least two hours chilling before it is served. The bake itself is 25 to 30 minutes, so almost all of the elapsed time is waiting rather than working.
The Sweetener
Lakanto’s classic monk fruit, a quarter cup of it — the granulated blend, measured the way you would measure sugar.
Easy Crustless Keto Baked Cheesecake
4 net carbsIngredients
- 8 oz cream cheese, softened
- ½ cup heavy whipping cream
- ¼ cup lakanto classic monkfruit sweetener
- 2x large egg, at room temperature
- 2 tsp vanilla extract
Nutrition Facts
4 servings per recipe| Per Serving 340 | Per Recipe 1350 | |||
| 8 oz of cream cheese | 202.5 | 809.99 | ||
| ½ cup of heavy whipping cream | 100 | 400 | ||
| 2x large egg | 30 | 120 | ||
| 2 tsp of vanilla extract | 6 | 24 | ||
| 32g | 41% | 129g | 165% | |
| 8 oz of cream cheese | 20.25 g | 81 g | ||
| ½ cup of heavy whipping cream | 10 g | 40 g | ||
| 2x large egg | 2 g | 8 g | ||
| 20g | 99% | 80g | 398% | |
| 8 oz of cream cheese | 12.15 g | 48.6 g | ||
| ½ cup of heavy whipping cream | 7 g | 28 g | ||
| 2x large egg | 0.75 g | 3 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 206mg | 69% | 823mg | 274% | |
| 8 oz of cream cheese | 60.75 mg | 243 mg | ||
| ½ cup of heavy whipping cream | 40 mg | 160 mg | ||
| 2x large egg | 105 mg | 420 mg | ||
| 270mg | 12% | 1070mg | 47% | |
| 8 oz of cream cheese | 222.75 mg | 890.98 mg | ||
| ½ cup of heavy whipping cream | 10 mg | 40 mg | ||
| 2x large egg | 35 mg | 140 mg | ||
| 2 tsp of vanilla extract | 0.2 mg | 0.8 mg | ||
| 16g | 6% | 62g | 23% | |
| 8 oz of cream cheese | 2.02 g | 8.1 g | ||
| ½ cup of heavy whipping cream | 0.8 g | 3.2 g | ||
| ¼ cup of lakanto classic monkfruit sweetener | 12 g | 48 g | ||
| 2x large egg | 0.5 g | 1.98 g | ||
| 2 tsp of vanilla extract | 0.25 g | 1 g | ||
| Dietary Fiber | 0g | 0% | 0g | 0% |
| 3g | 12g | |||
| 8 oz of cream cheese | 2.02 g | 8.1 g | ||
| ½ cup of heavy whipping cream | 0.8 g | 3.2 g | ||
| 2 tsp of vanilla extract | 0.25 g | 1 g | ||
| 12g | 48g | |||
| ¼ cup of lakanto classic monkfruit sweetener | 12 g | 48 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 4g | 14g | |||
| 8 oz of cream cheese | 2.02 g | 8.1 g | ||
| ½ cup of heavy whipping cream | 0.8 g | 3.2 g | ||
| 2x large egg | 0.5 g | 1.98 g | ||
| 2 tsp of vanilla extract | 0.25 g | 1 g | ||
| 8g | 16% | 31g | 63% | |
| 8 oz of cream cheese | 4.05 g | 16.2 g | ||
| ½ cup of heavy whipping cream | 0.8 g | 3.2 g | ||
| 2x large egg | 3 g | 12 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven to 350 degrees F.
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Add the cream cheese, heavy cream, sweetener, eggs, and vanilla to a blender or food processor and blend until smooth, about 1 minute. Spread into an 8-inch round baking dish.
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Bake for 25 to 30 minutes, until set. Let cool completely on a wire rack, about 30 minutes.
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Chill for at least 2 hours before serving.
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Use a small ice cream scoop to scoop out the cheesecake onto dessert plates or bowls.
What to Put on It
- Fruit. Strawberry or raspberry is what we reach for, and blueberries do the same job. Past those three you are on your own — fruit varies a lot in how sweet and how wet it is, and we have only served it with berries.
- Nuts. Walnuts or chopped pecans, for some crunch against something this soft — though obviously that puts nuts back into it.
- Sauce. A keto-friendly chocolate syrup does the job. Lisa’s cookbook also has a strawberry sauce that suits it.
- Chocolate. Melted or in chunks. We use ChocZero’s.
If you want another cheesecake to try after this one, our no-bake keto cheesecake skips the oven entirely: the crust is chilled and the filling sets with gelatin.
Storing It
Keep it covered in the refrigerator and eat the leftovers within three to four days.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on Instagram with the hashtag #buttertogetherkitchen — we love seeing them.
Enjoy!
Updated — October 17, 2026: We put back the story of how this recipe ended up here, fixed a typo in the discount code, and moved the storage and topping ideas right below the recipe.
Correction — October 17, 2026: This cheesecake cools for half an hour and chills for two hours before serving, and the recipe time now includes both. It used to cover only the bake.
