Keto Berry Swirl Cheesecake
A celebration keto cheesecake
Every once in a while, life throws a celebration our way, even when you’re on keto (particularly when you’re on keto?). And these are times when a keto recipe for a cookie or a fat bomb or even a mug cake is just not going to cut it. I mean, imagine eating a single mug cake on your birthday! That’s the stuff of sad movies about single people! When life demands a robust celebration, you need a robust cake and this one, my friends, is the robustest and tastiest of them all. This is the keto cheesecake to end all keto cheesecakes. This dreamy dessert has alternating layers of lemon and berry cream cheese and mascarpone, sitting on a nutty, buttery almond flour crust. It’s sweet and tangy and creamy and dreamy and you need to stop reading and make this right now!
Make a better berry cheesecake
Does that mean this cheesecake is not good enough? Good grief, no! This is possibly the best dessert I’ve made on keto. But, we did cut a few corners to make it easier for viewers to follow. See the cracks in the keto berry cheesecake? That’s because we didn’t use a water bath to bake it in. If you have the time and the patience, wrap the springform pan in two layers of foil and immerse in a larger pan with hot water in it. When you cook a cheesecake in a water bath, it cooks slower and better and doesn’t crack. Of course, that’s just for aesthetic purposes. What is not – and this is a tip our very helpful viewers gave us – is adding a pinch of cinnamon to the crust. The cinnamon apparently makes the crust taste exactly like graham crackers (something we’ve never eaten here in India) which just takes it that much closer to a regular cheesecake.
I know I say this about a lot of recipes, but guys, you HAVE TO make this keto berry cheesecake. It’s life altering, and makes keto just that much sweeter. Say cheese!
Nutrition Info (Per serving)
- Calories: 301
- Net Carbs: 5g
- Carbs: 8g
- Fat: 28g
- Protein: 7g
- Fiber: 3g
This recipe makes 8 servings. 1 Serving = 1 slice. Cut the cake into 8 equal pieces. Get this recipe on myfitnesspal.
Keto Berry Swirl Cheesecake
For the puree
- 200 grams fresh berries or thawed frozen berries (Any berries you like, but blackberries have the least carbs)
- 1/2 tbsp sweetener or to taste I recommend this one
- a pinch of salt
For the base
- 1 cup Almond Flour I recommend this
- 50 grams Melted Butter I recommend this one
- 1/2 tbsp sweetener or to taste
- a pinch of salt
For the filling
- 226 grams cream cheese at room temperature I use this
- 200 grams mascarpone at room temperature
- 2 eggs at room temperature
- Juice of one lemon/lime
- Sweetener of choice to taste Taste the batter as you go along for desired sweetness
- 1/2 Tsp Vanilla Extract I recommend this one
- Throw the berries into a blender and puree as finely as possible. Pass it through a sieve to get rid of all the seeds, then put it in a sauce pan on a low flame. Add the sweetener, and allow the mixture to reduce until it’s a thick, jammy consistency. Put aside to cool.
- Preheat the oven to 175 C/350 F. Line an 8 inch cake tin with parchment paper and grease thoroughly with butter. In a bowl, add the almond flour, sweetener and salt and give it all a goooooood mix. Stir the melted butter into the flour and mix till it comes together like dough. Press the almond flour mix into the cake tin and level it using your fingers, or a spoon, or, anything, really. Bake the base for 10 minutes, then take it out and leave it to cool.
- Turn the oven down to 160 C/325 F. In the meantime, make the filling. It’s important to have all the filling ingredients at room temperature to minimise the chance of the cheesecake cracking later. Add the cream cheese and mascarpone to a bowl, along with the sweetener. Whisk it all together until it’s smooth and lump free. Be careful not to whisk it too much, or it will crack later. Add the lemon juice and whisk until just combined. Add the eggs one at a time, and again, whisk until it’s just incorporated. Add the vanilla, whisk, and taste test to make sure the sweetness is fine.
- Divide the cheesecake filling into two parts. Stir the berry puree into one part. Then, alternating the two, spoon one ladle of the vanilla mix, then one of the berry. Do this until you’ve used up both batters. Shake very lightly to level, then bake for 35 to 40 minutes, or until the sides are set but the center still has a bit of a jiggle. Leave it to cool to room temperature on a rack, then chill it in the fridge for at least four hours.
DUUUUUUUUUUUUDE! Incredible recipe. I know I say this in every comment, but I do mean it. I’ve made this a couple of times now using different fruits for the coulis–blackberries, raspberries, blueberries, even one with canned peaches that turned out really well. I recommend making about twice the amount you suggest in the recipe so you can serve it as a sauce (maybe garnish with a few berries, too).
Hello this was delicious but I don’t quite understand the macros. Is that correct that it’s 258 grams of fat? And in total in that 13 grams of carbs? Thank you!
Net Carbs: 5g
Made this yesterday! in cre di ble!!! Just the best desert ever! i thought your chocolate cake was the bomm but this it lasted a day, i’m sorry i ate it all!!! wil be making this alot! ow and i changed the almond power to coconut, tasted great!!! Thanxxx
Hello, how much coconut did you put on it?
Hi! how mutch coconut flour you have used for this recipe?
Made this today with freshly picked, organic huckleberries ! Ridiculously awesome!! Thanks for such a great Keto recipe! I made this adding the cinnamon and a pinch of nutmeg with coconut flour crust?
Made this with a macadamia nut crust and more than 6oz of pureed berries. Just amazing, thank you!!! The mascarpone is the secret to that great cheesecake flavor. Gotta find that chocolate cake of yours another commenter mentioned…
Can I make this with dried berries?
Made this tonight and apparently my springform pan was a lot larger than what you had. Doubled the crust recepie to make it across the pan. Filling made as directed and total thickness came out about 1/2 inch. Also only 1 tbsp of sweetener in filling? It was so sour and tart. Had to toss the whole thing.
Sorry to hear that. I think I mentioned the pan size in the blog post. With regards to the sweetener you got to taste the batter as you go along because all the sweeteners are very variable and their level of sweetness varies. I had also mentioned ‘or to taste’ but now I’ve changed it since you are right it’s better not to have a measurement there.
Just saw this recipe on Hifalutin Low Carb Cheesecake Battle, and can’t wait to try it!
I just now stumbled on this recipe. I am glad I read the comments because my pan is also nine inches. I think I’ll scale the recipe up a bit (maybe 10%??) so I get a nice sized result. I have 2 fairly easy fixes that can help reduces cracking. 1. When pre-heating add an oven proof bowl of warm water on the rack to the side of where the cheesecake will go and then just bake. or 2. Place the cheesecake pan into a 10″ (or so) silicon pan and place the whole thing in a roasting pan filled about 1/2 way with water (pre-heat the pan of water at the same time as the oven). I have had great success with both methods–but the silicon pan is my go to–no foil to mess with, no leaking.
I just used up all my cream cheese for fathead bagels–but more cream cheese is on the top of my shopping list.
I just pulled mine out of the oven! Gorgeous! No cracks 🙂
My spring form pan is 10″ so I increased the crust by 10% and then doubled the filling.
It set up beautifully and gave 16 generous sized slices that did not fall apart and kept the macros pretty close to yours.
This is my new go to Dazzle people with keto.
This was amazing….. Thank you!
This is my new Birthday Cake! I made this the first time a few weeks ago with the wrong size pan so it was very thin. This time I doubled everthing–crust and all. I did not make enough moscarpone for the doubled recipe so I used 3 packs of cream cheese and one moscarpone. This filled my 9 inch pan and I was a bit nervous when it popped high above the pan in the oven, but all is well. Baked to perfection. Looks like perfection. Tastes like perfection! This is a winner! I think I will try a pecan crust next time for fun! Thanks for this fantastic culinary opportunity to enjoy a keto “birthday cake” recipe for years to come!
Made this today, my word, SO GOOD!! I used raspberries instead of blackberries, and all cream cheese because I couldn’t find mascarpone. Made it in my 6” springform pan. Excellent flavor. Thanks for another winner!!
This cheesecake is amazing! Thank you!
I used that same quantity of coconut flour for the base but used around 80 grams of butter. I did not make a berry puree but used mango puree as this was all I had and wanted to experiment. Next time I will make with berries.
Also, I used the water bath technique and had no cracks. It looked as good as it tastes and everyone enjoyed it.
You don’t say how much puree of berries…………………..US.
Yes it does. Read the recipe again please 🙂
I’m no chef, but I’ve used keto friendly jelly for the puree – no seeds, processing already done… quick shortcut.
I made his for a birthday party. Unsure of the amount of sugar /sweetner to use. You said to taste. Didn’t use enough sweetner and it was uneaten…. it would have been nice to give a general amount- 1/4 c, 1/2c, 1c… then I wouldn’t have wasted time on a cake that no-one ate.
Hi Susan I will try and update with a proper amount
Great Recipe Sahil from one keto rocker to another!
Keep it up you just inspire the hell out of myself and my wife doing keto!
My husband and I started the keto diet this week. When we started I didn’t even think about my birthday being this week!! I got bummed out and considered a “cheat” day for my birthday, but my husband said he would not participate in cheating on the diet lol. Anyways. I’ve been frantically looking for a desert we could enjoy on my birthday. I knew this was the one when I started reading the article!!
I took this to Thanksgiving dinner…made it in a 7 inch pan (which was a great, full fit). I didn’t have Marscapone so I used 16oz cream cheese. I added 1/4c sour cream. I also used the zest of 1 whole lemon plus the juice in addition to 12oz blackberries. I modified the crust using 1c ground walnuts + 3Tbsp almond flour (instead of all almond flour) plus 1tsp vanilla, 1Tbsp sweetener, 3Tbsp butter, pinch of salt. I strongly suggest you try the crust this way…it’s really good! This recipe is amazing! My friends said it was the best cheesecake they had ever had.
So glad to hear that!!
I really wanna make this as my Xmas cake. unfortunatelty i cant get the swerve sweetener delivered before that can you please suggest an alternative..
Stevia, Erythritol, Monkfruit.
I just wanted to say thankyou so very much for putting the time and the effort into all your wonderful recipies. I’m a busy mum in a family who has multiple disabilities. I simply dont have time to experiment myself and I’m still learning how to cook within keto guidlines. Your videos and webpages not only make me smile but allow me to enjoy the wonderful food that you put so much time and effort into. Thankyou 🙂 Please say hi to your family for me.
Rachael, Jim, Harry and Gracie.
I finally made this today. Very good and much better than some other keto cheese cake recipes I tried!
Only thing I did different was use stevia in the blueberry part. Erythritol in the batter. I only had half of the blueberries as listed but it still turned out fine.
How can I print this recipe: Keto Berry Swirl Cheesecake from the page/website? I don’t see any instructions for printing.
There is a small print button in the recipe box.
3X THE RECIPE
BAKE 9×13 PAN
I don’t even like cheesecake.
THANK YOU 🤟
I watched HighFalutinKeto test this recipe and had to come to your website and grab it. Regarding the water bath, I’m curious if you (or anyone else) has “baked” this recipe in an InstantPot? I think I’m going to try that tomorrow. Got all the ingredients!
Never baked anything in the instant pot am afraid.