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 Two 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. It measures 1:1 against sugar, so converting a traditional cheesecake recipe does not need any arithmetic. Shop Lakanto with the code “BUTTERTOGETHER” for 20% off.
Click HERE To Pin Crustless Keto Baked Cheesecake For Later
Ingredients
All Ingredients
- 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 ⅒ servings of cream cheese (8 oz) @ 100 each | 202.5 | 809.99 | ||
| 8 servings of heavy whipping cream (½ cup) @ 50 each | 100 | 400 | ||
| 2 servings of large egg (2 x) @ 60 each | 30 | 120 | ||
| 2 servings of vanilla extract (2 tsp) @ 12 each | 6 | 24 | ||
| 32g | 41% | 129g | 165% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 10 g each | 20.25 g | 81 g | ||
| 8 servings of heavy whipping cream (½ cup) @ 5 g each | 10 g | 40 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 2 g | 8 g | ||
| 20g | 99% | 80g | 398% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 6 g each | 12.15 g | 48.6 g | ||
| 8 servings of heavy whipping cream (½ cup) @ 3.5 g each | 7 g | 28 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.75 g | 3 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 206mg | 69% | 823mg | 274% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 30 mg each | 60.75 mg | 243 mg | ||
| 8 servings of heavy whipping cream (½ cup) @ 20 mg each | 40 mg | 160 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 105 mg | 420 mg | ||
| 270mg | 12% | 1070mg | 47% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 110 mg each | 222.75 mg | 890.98 mg | ||
| 8 servings of heavy whipping cream (½ cup) @ 5 mg each | 10 mg | 40 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 35 mg | 140 mg | ||
| 2 servings of vanilla extract (2 tsp) @ 0.4 mg each | 0.2 mg | 0.8 mg | ||
| 16g | 6% | 62g | 23% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 2.02 g | 8.1 g | ||
| 8 servings of heavy whipping cream (½ cup) @ 0.4 g each | 0.8 g | 3.2 g | ||
| 6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each | 12 g | 48 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.5 g | 1.98 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.25 g | 1 g | ||
| Dietary Fiber | 0g | 0% | 0g | 0% |
| 2g | 9g | |||
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 2.02 g | 8.1 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.25 g | 1 g | ||
| 12g | 48g | |||
| 6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each | 12 g | 48 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 4g | 14g | |||
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 2.02 g | 8.1 g | ||
| 8 servings of heavy whipping cream (½ cup) @ 0.4 g each | 0.8 g | 3.2 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.5 g | 1.98 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.25 g | 1 g | ||
| 8g | 16% | 31g | 63% | |
| 8 ⅒ servings of cream cheese (8 oz) @ 2 g each | 4.05 g | 16.2 g | ||
| 8 servings of heavy whipping cream (½ cup) @ 0.4 g each | 0.8 g | 3.2 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 3 g | 12 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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; blueberries or any other keto-friendly fruit work.
- 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.
Storing It
It lives in the refrigerator anyway, since it needs two hours there before it is served. For the leftovers we go by the USDA’s Food Safety and Inspection Service, which puts cooked food at three to four days refrigerated. We have not tested how it tastes past that.
If you want another cheesecake to try, there is a No Bake Ripple Keto Cheesecake worth a look too.
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 and use the hashtag #buttertogetherkitchen and we will feature you on our page.
Enjoy!
Updated — September 10, 2026: We restored the story of how this recipe came to be here, cut a step-by-step section that repeated the recipe card and a chapter list from the cookbook, fixed a typo in the discount code, and moved storage and toppings below the recipe.
