This keto cheesecake with cherry pie filling is creamy, rich, and indulgent while staying low in carbs and sugar-free. It combines a buttery almond flour crust with a silky cheesecake filling and a glossy cherry topping that delivers the classic cheesecake experience without the traditional sugar overload.
The cheesecake itself is smooth and velvety thanks to cream cheese, sour cream, and eggs blended together until perfectly creamy. A touch of vanilla adds bakery-style flavor, while keto sweetener keeps everything sweet without spiking carbohydrates. The texture is dense yet soft, just like a classic New York-style cheesecake.
For the topping, this recipe uses a homemade keto cherry sauce instead of canned pie filling. Fresh or frozen cherries are simmered gently with sweetener and thickened naturally to create a bright, fruity layer that balances the richness of the cheesecake beautifully. Using real cherries in moderation keeps the dessert flavorful while maintaining lower net carbs.
This cheesecake is ideal for holidays, birthdays, dinner parties, or meal prep desserts because it stores well and tastes even better after chilling overnight. Each slice feels decadent and satisfying, making it easier to stay on track with keto goals without feeling deprived.
Whether you’re a longtime cheesecake lover or simply looking for a low-carb dessert that tastes impressive, this recipe delivers a luxurious texture and classic flavor combination with a keto-friendly twist.
Ingredients
For the Crust
- 2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated monk fruit sweetener
- 1/2 teaspoon cinnamon
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup powdered erythritol or monk fruit sweetener
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Keto Cherry Topping
- 1 cup fresh or frozen cherries, halved
- 2 tablespoons water
- 2 tablespoons keto sweetener
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum
Instructions
Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix almond flour, melted butter, sweetener, and cinnamon until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then cool slightly.
Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth.
- Add sweetener and mix until creamy.
- Beat in eggs one at a time on low speed.
- Mix in sour cream, vanilla extract, and lemon juice until smooth.
- Pour filling over the cooled crust.
- Bake for 50–60 minutes until the center is slightly jiggly.
- Turn off oven, crack the oven door, and let cheesecake cool inside for 30 minutes.
- Refrigerate at least 4 hours or overnight.
Make the Cherry Topping
- Add cherries, water, sweetener, and lemon juice to a saucepan.
- Simmer over medium heat for 5–7 minutes until cherries soften.
- Sprinkle xanthan gum slowly while stirring continuously until thickened.
- Cool completely before spooning over chilled cheesecake.
Nutrient Facts
Per Slice (12 servings)
- Calories: 320
- Protein: 7g
- Fat: 29g
- Total Carbohydrates: 8g
- Fiber: 3g
- Net Carbs: 5g
- Sugar: 3g
- Sodium: 240mg
Tips for Best Results
- Use room-temperature cream cheese for the smoothest filling.
- Avoid overmixing after adding eggs to reduce cracking.
- Chill overnight for the best flavor and texture.
- If cracks appear, the cherry topping covers them beautifully.
Flavor Variations
Chocolate Cherry Cheesecake
Add 2 tablespoons cocoa powder to the filling.
Almond Cherry Version
Replace vanilla with almond extract for bakery-style flavor.
Berry Cheesecake
Swap cherries for raspberries or strawberries.
Mini Cheesecakes
Bake in muffin tins with liners for individual portions.
