Keto cheesecake with cherry pie filling

Here’s a Keto-Friendly Cheesecake with Cherry Pie Filling — rich, creamy, and low-carb, topped with a naturally sweetened cherry topping. 🍒🧀

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🧀 Keto Cheesecake with Cherry Pie Filling

Serves: 8

Prep Time: 20 minutes

Chill Time: 4 hours or overnight

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Ingredients

For the crust:

• 1 ½ cups (150 g) almond flour

• 3 tbsp erythritol (or preferred keto sweetener)

• 4 tbsp unsalted butter, melted

• ½ tsp vanilla extract

For the cheesecake filling:

• 16 oz (450 g) cream cheese, softened

• ½ cup (120 ml) heavy cream

• ½ cup (100 g) erythritol

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp lemon juice

For the cherry topping:

• 1 cup (150 g) fresh or frozen cherries, pitted

• 2 tbsp erythritol

• 1 tsp lemon juice

• 1 tsp water

• ½ tsp xanthan gum (optional, to thicken)

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Instructions

1. Make the crust

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine almond flour, erythritol, melted butter, and vanilla.

3. Press mixture into the bottom of a 9-inch springform pan evenly.

4. Bake 8–10 minutes until lightly golden. Cool while preparing filling.

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2. Prepare the cheesecake filling

1. Beat cream cheese and erythritol until smooth and creamy.

2. Add eggs, heavy cream, vanilla, and lemon juice; beat until fully incorporated.

3. Pour filling over cooled crust.

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3. Bake the cheesecake

• Bake at 325°F (160°C) for 35–40 minutes, until the center is set but slightly jiggly.

• Turn off oven, crack door, and let cheesecake cool in the oven for 30 minutes to prevent cracking.

• Refrigerate at least 4 hours or overnight.

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4. Make the cherry topping

1. In a small saucepan, combine cherries, erythritol, lemon juice, and water.

2. Cook over medium heat 5–7 minutes until cherries release juice.

3. Optional: sprinkle xanthan gum and stir to thicken. Let cool.

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5. Serve

• Spoon cherry topping over chilled cheesecake before serving.

• Optional: garnish with keto whipped cream.

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💡 Tips

• No cracking: Bake in a water bath or cool slowly in the oven for a smoother top.

• Sweetener swap: You can use monk fruit sweetener instead of erythritol.

• Make-ahead: This cheesecake actually tastes better after a night in the fridge.

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If you want, I can also give a no-bake keto version, which is even creamier and takes only 15 minutes to assemble. Do you want that recipe too?