This Keto Basque Cheesecake is rich, creamy, and smooth—just like the original, but without all the sugar and carbs. With only 4 simple ingredients and around 5 minutes of prep time, it’s one of the easiest keto desserts you can make. The cheesecake is baked at a high temperature, giving it that iconic dark, caramelized top while keeping the center soft and creamy.
Perfect for dinner parties, holidays, or just a weekday treat, this dessert proves you don’t need sugar to enjoy something truly indulgent.
Ingredients You’ll Need
Here’s all you need to make this low-carb Basque-style cheesecake:
- 2 blocks (16 oz / 454 g) cream cheese, softened to room temperature
- 1 1/4 cups (150 g) powdered Swerve or other keto powdered sweetener
- 3 large eggs
- 1/2 cup (118 ml) heavy cream
Using powdered sweetener helps keep the texture smooth and creamy. Make sure your cream cheese is softened for easier blending.
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 475°F (246°C). Spray a 7-inch nonstick round cake pan with cooking spray. Line the bottom with a round of parchment paper.
If your pan isn’t nonstick, also line the sides or use one large sheet of parchment to cover the entire inside of the pan. This helps you remove the cheesecake easily once it’s cooled.
Step 2: Blend the Batter
Add all four ingredients—cream cheese, sweetener, eggs, and cream—into a food processor. Blend on high until the batter is smooth and no egg streaks remain.
Step 3: Pour and Bake
Pour the batter into your prepared cake pan. Smooth out the top using a spatula. Bake for 20 to 25 minutes, or until the top is a deep golden brown. Keep an eye on it during the last few minutes so it doesn’t over-brown or burn.
It’s fine if the center is slightly jiggly—Basque cheesecake is meant to be soft inside and firms up more as it cools.
Step 4: Cool and Chill
Let the cheesecake cool at room temperature for 30 minutes, then place it in the fridge for a few hours (or overnight) to fully set.
To remove the cake, loosen the edges gently with a spatula. Slide it out carefully, then flip it onto a plate to get it right-side up for serving.
A Creamy, Low-Carb Dessert That’s Surprisingly Easy
This keto Basque cheesecake has all the flavor of the traditional Spanish version but is low in carbs and sugar-free. The rich texture and deep caramelized top make it feel fancy, but it’s incredibly easy to make at home. With just a handful of ingredients and no complicated steps, this dessert is perfect for both keto beginners and seasoned bakers.
FAQs
Is this Basque cheesecake really keto-friendly?
Yes! It uses powdered keto sweetener, cream cheese, eggs, and cream—no sugar or high-carb ingredients.
Can I use granulated sweetener instead of powdered?
Powdered sweetener is best for a smooth texture, but you can use granulated if that’s all you have—just expect a slightly grainier texture.
Why is the center of my cheesecake still jiggly?
A soft center is normal for Basque cheesecake. It sets more as it cools in the fridge.
Can I make this cheesecake without a food processor?
Yes, you can mix everything by hand or use an electric mixer. Just make sure the batter is smooth and well combined.
How should I store leftover cheesecake?
Keep leftovers in the fridge, covered, for up to 5 days. You can also freeze slices and thaw them before serving.
