Mixed Berry Keto Cheesecake

This is keto cheesecake is the best cheesecake, keto or not that I have ever had. It is thick, smooth, and delicious with a graham cracker kind of crust. What more could you want in a cheesecake? It is also so very easy to make. Just because I decided to become keto doesn’t mean I want to spend all day in the kitchen. You could slap this together and then throw in the refrigerator for the next day in a matter of minutes (I know because I have). Baking doesn’t have to be difficult or time-consuming. Really I would prefer it wasn’t.

Mixed Cheesecake

Cheesecake, Cheesecake, Cheesecake

Cheesecake is one of my favorite desserts, so when I became keto I had to create a keto cheesecake recipe that would satisfy my need for cheesecake.  I have brought this to family gatherings and work functions or just made for us to have for dessert and it is very well received by even the harshest of critics. So, even if family or co-workers are not low-carb or keto they will still enjoy this keto berry cheesecake just as much as the sugar-laden, gluten-filled counterpart. I have not told people that it is keto, not on purpose just because I forgot to let them know and have been told it is the best cheesecake they have ever had. 

Mixed Berry Cheesecake s

Other Cheesecake Recipes:

Turtle Cheesecake

Double Chocolate Strawberry Cheesecake

Cheesecake Pumpkin Squares

Also check out the cheesecake battle from Highfalutin’ Low Carb between our Mixed Berry Cheesecake and Headbangers Kitchen’s Berry Swirl Cheesecake.

Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Mixed Berry Keto Cheesecake

Mixed Cheesecake

Mixed Berry Keto Cheesecake

Certainly Keto
This is a smooth, wonderfully thick keto cheesecake that is great for family gatherings, to bring to work or if you just want a great dessert at home.
4.75 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 piece
Calories 264 kcal

Ingredients
  

Crust:

Filling:

Added on top of crust after it is baked:

  • cups mixed berries frozen or fresh

Instructions
 

  • Crust
  • Mix all ingredients together in a bowl and transfer to a greased 8x11 cake pan or you can use a 10-inch springform pan.
  • Press into the bottom of a pan and prick with a fork.
  • Bake at 425°F for 10 minutes or until golden brown.
  • Filling:
  • Mix cream cheese (be sure it is softened or it will be lumpy) and sour cream together with an electric mixer until smooth. If it is not smooth after blending and there are some lumps put the bowl in the microwave for a few seconds and blend again until it is smooth.
  • Add eggs, lemon juice, and erythritol until well incorporated.
  • Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
  • Try to make sure that it is evenly distributed over the crust.
  • Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
  • Bake at 325°F for 20-25 minutes or until it is mostly solid.
  • The center will be a little wiggly it will set as it cools. If it is more then a little wiggly or is wiggly closer to the edges put back in the oven.
  • Turn off the oven and leave the cheesecake in the oven with the door open a crack to cool completely.
  • After cheesecake is cooled completely remove from the oven. Cover and put in the refrigerator overnight to set.
  • Cut and enjoy.

Video

Notes

We use erythritol granules and we just use a coffee grinder to powder it.
Nutrition Facts
Mixed Berry Keto Cheesecake
Amount Per Serving (1 piece)
Calories 264 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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