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Keto Baked New York Cheesecake

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Keto Baked New York Cheesecake,  Not a lot of words for this one….because my mouth is full of cheesecake!

I will say it is good, real good.  I couldn’t even tell you how many times I have made it, and for me that is the ultimate compliment to any recipe as my time is limited.  Due to the sheer volume of recipes I am always testing there is very little room for repeat meals of already successful recipes.  This delicious recipe is the exception to the rule.

Actually when I first made it, I tasted the unbaked batter and knew that I had to do a raw unbaked version as well, which I did straight after I popped this one into the oven.

Over the past 12 months since I first published this recipe, I have seen many versions of it and many comments on social media about how much everyone, keto or not, have loved this recipe.

This week I saw the below stunning picture by Karen Waalkens Mannisto‎ who has made this version for a party today(I think).  It looks so beautiful!  Thanks Karen for allowing me to share it here.

Mad Creations Keto New York Cheesecake #ketodiet #ketodesserts

New York Keto Cheesecake so easy

When I was very young I cooked for my family every week.  One recipe I loved making was packet cheesecakes, that I totally “pimped.”

I think my mum thought I needed the packet stuff to be able to cook, so I would take this packet cheesecake, add extra cream, fresh strawberries to half layer it and finish it off with more whipped cream.  With the exception of all the sugar and carbs I was kind of on the right track right?  Haha!  When I think back to my cooking roots I do have a little laugh knowing that I have always been trying to dial up flavours since the very beginning.

Another funny thing is that I never really ate the cakes, cheesecakes or meals that I made, I just loved to cook or bake and hear from everyone how much they loved the food I made.

Mad Creations Keto Unbaked New York Cheesecake #ketodiet #ketodessert #bakedheesecake

I hope you love this cheesecake, I really do think it is one of the tastiest cheesecakes there is.

Funny story is when I first released this recipe it actually totally crashed the internet…for me at least!

With over 5000 views in half an hour on my little website I ended up losing 6 months of work.  Don’t ask about back ups or host providers, let’s just say that everyone screwed up and I needed to rekey everything back in.

Funny story or not?  I guess I choose NOT!  The life of the blogger is definitely a glamorous easy one.  Especially a food blogger who spends so much time creating and testing recipes, shooting and editing thousands of photographs, and then getting it all onto the site with blog posts, tags, and a host of so many other things you never see.

Personally I never knew I would have as much to do as I do, and still have so much more to learn.

Anyway, enjoy this recipe and let us know what you think below




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Mad Creations Keto Baked New York Cheesecake #ketodiet #ketodessert #bakedheesecake

Mad Creations Baked New York Keto Cheesecake

LCHF Baked New York Cheesecake

My website crashing most popular recipe to date!
4.93 from 13 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Dessert
Cuisine: Keto, LCHF
Keyword: New York Keto Cheesecake
Recipe Category: Low Carb
Calories: 251kcal
Author: Megan
Servings: 6 serves
Tap or hover over number to scale ingredients
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Special Note

  • This recipe is for 1 small spring form tin.  It is far from an individual serve as it contains 250 gm of cream cheese.  If you wish to make a full size cheesecake please double or triple the recipe. For cooking time, keep oven low and cook for approximately 20-30 minutes, cool in oven with door open.


Cheesecake Filling



  • Preheat oven to 170℃
  • Add butter to mixer
  • Melt 2 minute / 100℃ / speed 1
  • Add almond meal
  • Mix 10 seconds / speed 4
  • Spoon into 1 x 12 cm mini spring form tin
  • Bake 6 minutes until lightly golden and remove from the oven

Conventional method

  • Mix base ingredients in a small bowl and follow instructions as above


  • Add xylitol to mixer or food processor
  • Blitz 10 seconds / speed 7
  • Add rest of filling ingredients
  • Mix 30 seconds / speed 5
  • Cook in oven for 15 minutes, the cheesecake will be slightly wobbly, and golden on top.
  • Allow to cool before serving


You can freeze this in individual slices and eat only when needed, lol.


Serving: 1serve | Calories: 251kcal | Carbohydrates: 3g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 166mg | Potassium: 76mg | Fiber: 0g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 0.7mg | Calcium: 67mg | Iron: 0.5mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

Mad Creations Keto Baked New York Cheesecake #ketodiet #ketodessert #bakedheesecake

Mad Creations Keto Baked New York Cheesecake #ketodiet #ketodessert #bakedheesecake

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  • Megan says:

    5 stars
    Truly the easiest and most delicious cheesecake to make

  • Kerry ellis says:

    5 stars
    This is nothing short of sensational . Thank you so much

  • Simone says:

    5 stars
    OMG I made this for my Birthday recently and it was so yummy, my family did not even realize that it was keto. So impressed 😍

  • Nerrilie says:

    I learnt how to make this at one of Megan’s cooking classes and it was so delicious and easy that it has become my go to sweet treat that all the family loves!

  • Megan says:

    Looks amazing, can’t wait to try! What diameter tin would you use please? Thanks

  • Oana Avram says:

    5 stars
    I hate sweeteners, I prefer not eating sweets than eating one with sweetners in it.
    I didn’t feel any difference than the good old fashion sugary New York Cheesecake. I absolutely love your recipe.
    I have to tell you, though, that I left it some 20 extra minutes in the oven. Maybe my oven is special, but it didn’t look cooked.
    The taste is wonderful.
    Thank you for this recipe!!

  • Lizzie says:

    5 stars
    THE best dessert I’ve ever made/tasted. Ridiculously easy. I used mascarpone and a touch of rice malt syrup along with 2/3 the recipe amount of natvia. Also cooked for 2.5 times the time while tripling the recipe 😋

  • Anonymous says:

    5 stars
    Made this cheesecake in a 15cm diameter pan. I used 30g of monk fruit sugar which made it sweet enough for us. I also used 25g butter and 55g almond flour. Baked it for 20 minutes.
    Today I experimented with omitting the lemon juice and substituting it with 2Tblsp dark cocoa plus 20g monk fruit sugar. It’s cooling right now.
    Easiest cheesecake ever and soooo creamy!

  • Desiree Cavill says:

    4 stars
    I made this recipe this afternoon. I made them in a muffin pan, using the paper muffin cases. I didn’t add the sweetener as I don’t like them and would not cook with them. I cooked them for 20 min and allowed them to cool before putting them in the fridge. Topped them with some unsweetened raspberry and unsweetened lemon curd and a dollop of thickened cream. Wow these are the perfect treat! Great recipe. Thanks and happy Keto baking everyone.

  • Anonymous says:

    5 stars
    best keto cheesecake so far. I tripled it and cooked in a 20cm ring.

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