Easy, keto, delicious and using only 3-ingredients! I think these four describe this recipe in the best way.
Rita and I started experimenting with keto recipes a while back. Not because it was a trend, but because after some research, we did think that it would be a good addition to our lifestyle and health. Cheesecake is one of my favorite recipes so, this was one of the first recipes I tried to recreate and adapt to fit our goals… and I did it!
I’ve done the same with other super simple recipes like these 3-Ingredient Greek Yogurt Bagels, and I love how quick and beginner-friendly they turn out.
By swapping in keto-friendly sweeteners and yogurt, it’s just as creamy as the classic but so much lighter and lower in carbs.
If you’ve been with us for a while, we’re not exclusively keto. But we do like to try new recipes, this was my first keto recipe and Rita’s was actually a Homemade Keto Mayonnaise!
We lean to healthier recipes but we still make regular sweet recipes with few more calories and carbs than you should consume from time to time… But, since we’re a young and healthy couple we believe that life is about balance and so is food! For anyone new to low-carb eating, the Cleveland Clinic explains the basics of the keto diet.
I still remember the first time I made this for a family dinner. I decided not to tell anyone that this was a keto and low-carb recipe to see if anyone noticed! And, guess what? No one did!
Everyone said it tasted amazing, my mom and my aunt even grabbed a second cup. But you can’t trust my mom… I’ve never heard that woman say that something didn’t taste good (I guess I inherited that same sweet tooth, haha!).
What You’ll Need
Actually, you only need three ingredients, as the recipe title gives it away but you probably already have those at home! Let’s see what you need and some tweaks and swaps you can make to this recipe that I’ve tried and tested before.
This recipe only makes 2 small dessert cups, as I mostly do it for me and Rita. But you can easily double or triple the ingredients for a larger batch!
- 8 Oz Cream Cheese (such as Philadelphia), at room temperature – I always used the full-fat and brick style version, it helps to give structure and that classic cheesecake tang. I’ve tried with the spreadable cream cheese before but the mixture ended up a bit more liquid.
- ¼ cup full-fat unsweetened Greek yogurt (about 2.5 oz or 70g) – I like to use a full-fat unsweetened Greek yogurt, as it makes the cheesecake creamier and keeps it more filling, while being keto-friendly at the same time.
- 2 Tbsp Powdered Erythritol or monk fruit sweetener (about 30g) – I’ve tried this recipe with powdered erythritol sweetener by So Nourished (one of my favorites with a ratio of 1:1 as a sugar substitute). I’ve also tried it with Lakanto’s powdered monk fruit–erythritol blend and it works just as well. Both dissolve smoothly!
- ½ Tsp vanilla extract (optional) – Adds a gentle vanilla note that balances the tang of the cream cheese. I like it best with unsweetened Greek yogurt, but you can leave it out if you prefer.
Now, gather all the ingredients because I’m about to teach how to make the easiest and most delicious keto cheesecake you’ll ever try!
Let’s Make The 3-Ingredient Keto Cheesecake
Let’s start by adding the cream cheese to a medium or big sized-bowl. Don’t use a small one or you’ll end up with a kitchen like mine once, with cream cheese all over the counter, the cabinets and even on my apron.
I like to use an electric mixer but I’ve also done it with a whisk but it does take a lot more time and the texture isn’t quite the same. I mix for about 2 to 3 minutes, until I achieve a smooth and airy texture.
Then, I add Greek yogurt (and vanilla, if using) and powdered erythritol. I grab a spatula and continue to mix for another two minutes.
I don’t like to use the electric mixer for this part because I now need a thicker consistency and the mixer will add more air into the batter, and that’s not what we want right now.
After two minutes my mixture starts to get thick, creamy and has that spreadable texture!
One quick tip: scrape down the sides of the bowl while mixing so you assure the mixture is fully incorporated. I didn’t do it once and I noticed that the powdered erythritol had sort of crumbled on the bottom and sides of the bowl, and I definitely felt those once we were eating.
Grab your piping bag and fill it with the cheesecake batter using a spoon. Gently squeeze the piping bag and spread the batter evenly on your dessert glasses. I like to use a spoon to smooth the tops gently, it looks prettier!
If you don’t have a piping bag, don’t worry. I’ve added the batter directly to the glass with a spoon before and you can easily get the same result. But, you do need to do it in small layers and making sure you’re spreading it evenly all the way to the top, again avoiding adding air to the batter!
Now, the hardest part, at least for us… Waiting. Because since the cheesecake isn’t cold, it doesn’t taste good, trust me…
If I’m making it for eating later that day or the following day, I cover it tightly with plastic wrap and put it in the fridge for about 4 to 6 hours or let it sit overnight.
But, sometimes I do make this for a last-minute dinner with our family, so I cover with plastic wrap and put it in the freezer for about 1 hour or 1 hour and 30 minutes (depending on your freezer’s power).
Make sure you let the glasses sit at room temperature for a few minutes before serving so the cheesecake can soften slightly.
Before serving, I like to garnish with some fruit! This time, I made one with halved strawberries and small chunks of peach. And the other one I made with frozen raspberries because I like that crunchy texture while eating.
And we’re done! Easy, simple and quick. But it’s also healthy, low-carb and no-bake! This is one of our favorite desserts at home and even our family, who has a sweet tooth loves this recipe and asks me to make it all the time!
If you’re into easy desserts with very few ingredients, you might also love my 2-Ingredient Sweet Potato Pancakes. They’re not keto, but just as quick and delicious
Can I Make This Keto Cheesecake Ahead?
Yes, I do it all the time! Like I mentioned earlier, you can either do it the previous day or freeze it. This is the perfect make-ahead dessert because not only is it easy but it tastes just as fresh the next day.
I usually prepare it the night before (make sure it stays in the fridge for at least 4 hours to fully set). I feel like it actually improves the flavor as it rests. When I’m ready to serve, I remove the plastic wrap and top with some fresh or frozen fruit. Trust me, don’t add the fruit before putting it in the fridge, unless you’re eating it in 6 hours max, they get soft and don’t taste just as fresh.
If you’re planning on freezing it, I do the exact same thing but instead of putting the cups in the fridge I put them in the freezer.
If you’re short on time, the freezer method I mentioned earlier also works, but for best texture, I recommend chilling in the fridge overnight.
Either way, always add fruit just before serving so it stays fresh!
Can I Store This Keto Cheesecake for Later?
As for storing, I did notice that this recipe doesn’t preserve that well in the freezer. So, if you’re making it way ahead, this one is not for you! I’ve left them once for about 3 weeks in the freezer and I did notice that the texture wasn’t quite the same.
We’ve tested again but left it only for about a week and a couple days and it did taste just as fresh, so I wouldn’t recommend keeping it in the freezer for much longer! Also, thawing in the fridge overnight also made a huge difference in texture and flavor, instead of just thawing it directly on the counter.
As for the fridge, I’ve left them in the fridge for 2 days and it still tasted just as fresh.
Hope you like this recipe as much as we do! Let me know in the comments if you enjoyed it and if you made any fun swaps so I can try them as well.
3-Ingredient Keto Cheesecake
Description
This luscious mini cheesecake comes together in no time using just 3 main ingredients (plus a touch of vanilla if desired). It’s creamy, tangy, and perfect for anyone following a keto or low-carb lifestyle. Garnish with fresh berries for a satisfying dessert that feels indulgent, without derailing your macros.
Ingredients
Instructions
-
Beat the Cream Cheese
In a mixing bowl, beat the cream cheese with an electric mixer for about 2 minutes, until smooth and airy. -
Mix in Yogurt and Sweetener
Add the Greek yogurt (and vanilla, if using) and the powdered erythritol. Continue mixing for another minute or two, until the mixture is thick, creamy, and spreadable. Be sure to scrape down the sides of the bowl so everything is fully incorporated. -
Fill the Dessert Glasses
Spoon the cream into two small dessert glasses, using a piping bag or spoon. Smooth the tops gently. -
Chill or Freeze the Cheesecake
Cover with plastic wrap and refrigerate for at least 4-6 hours, or freeze for 1 hour if you're short on time. If frozen, let the glasses sit at room temperature for a few minutes before serving to soften slightly. -
Add Fresh Fruit Toppings
Just before serving, garnish each glass with fresh fruit: halved strawberries, slices of peach or frozen raspberries.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 841kcal
- % Daily Value *
- Total Fat 80g124%
- Saturated Fat 50g250%
- Cholesterol 260mg87%
- Sodium 758mg32%
- Total Carbohydrate 11g4%
- Sugars 8g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.