Low Carb Cherry Cheesecake is the dessert I reach for when I want something creamy, dreamy, and totally satisfying without a sugar crash later. If you’ve ever stared down a birthday table or a holiday spread and thought, “There’s nothing here I can enjoy,” this one’s for you. I make it on repeat because it hits that sweet spot: a silky filling, a buttery almond crust, and a bright cherry topping that tastes like summer. It’s simple enough for a weeknight, pretty enough for guests, and it keeps beautifully in the fridge. Honestly, this is my kind of treat, and I’m excited to share every little trick with you.
What ingredients do you need for this recipe?
Let’s keep it simple and practical. Here’s what I use for my favorite version. I’ve tested these amounts a bunch of times so you don’t have to guess.
- For the crust:
- 1 and 1/2 cups fine almond flour
- 4 tablespoons unsalted butter, melted
- 3 tablespoons granular allulose or erythritol blend
- 1 teaspoon vanilla extract
- Pinch of salt
- For the filling:
- 24 ounces cream cheese, softened to room temp
- 3/4 cup powdered allulose or erythritol blend
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 2 large eggs, room temp
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Pinch of salt
- For the cherry topping:
- 1 and 1/2 cups pitted cherries, fresh or frozen
- 3 to 4 tablespoons granular allulose, to taste
- 1 teaspoon lemon zest
- 2 tablespoons water
- 1/4 teaspoon xanthan gum, or 1 teaspoon chia seeds for thickening
If you’re browsing for more ideas like this, I keep a list of my favorite low-carb recipes that make weeknights so much easier.
And yes, this is the exact lineup I use to get that smooth, lush texture in my Deliciously Creamy Low Carb Cherry Cheesecake. It’s not fussy or hard to find. Just real, reliable ingredients that work.
What makes the low-carb cherry cheesecake special?
Cheesecake is already a crowd-pleaser, but this one stands out for a few reasons. First, the texture is spot-on: ultra creamy, clean slices, and no weird aftertaste from the sweetener. Second, the cherry topping is balanced and bright without being jammy or heavy. I lightly sweeten it so the natural cherry flavor shines. Third, the crust is crisp, nutty, and buttery, so every bite feels complete.
For numbers folks, a generous slice usually lands around 6 to 7 net carbs depending on the cherries and your slice size. I cut mine into 12 slices, chill it overnight, and the next day it tastes like a bakery treat. And yes, it freezes like a dream.
“I made this for a family dinner and nobody guessed it was low carb. My sister asked for the recipe before dessert was over. The cherries were perfect, not too sweet, and the filling was ridiculously creamy.”
That’s the goal with my Deliciously Creamy Low Carb Cherry Cheesecake: flavor first, macros handled in the background. 
How to make a low-carb cherry cheesecake?
Prep the pan and crust
- Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
- Stir almond flour, melted butter, sweetener, vanilla, and salt until it looks like damp sand. Press firmly into the pan in an even layer.
- Par-bake 9 to 10 minutes until lightly set. Cool while you make the filling.
Make the creamy filling
- Beat cream cheese and powdered sweetener on medium until super smooth, about 2 minutes. Scrape the bowl so no lumps remain.
- Mix in sour cream, heavy cream, lemon juice, vanilla, and salt. Beat just until creamy.
- Add eggs one at a time on low speed, mixing only until combined. Avoid overbeating to keep it from cracking.
- Pour filling over the crust and tap the pan gently to pop air bubbles.
Bake gently and chill fully
- Bake at 300°F to 325°F for about 45 to 55 minutes. The edges should look set, and the center should jiggle slightly like gelatin.
- Turn the oven off, crack the door, and let the cheesecake sit for 30 minutes. This helps prevent cracks.
- Move to the counter and cool to room temp, then chill at least 6 hours or overnight for clean slices.
Cherry topping: In a small saucepan, heat cherries, sweetener, lemon zest, and water over medium. Cook 5 to 7 minutes until juicy. Sprinkle xanthan gum and whisk until lightly thickened, or stir in chia seeds and let it thicken off the heat. Cool completely before spooning on the cheesecake.
That’s the whole process I follow to get the texture just right in my Deliciously Creamy Low Carb Cherry Cheesecake. If you’re a planner, make the topping a day ahead so it cools fully.
Once chilled, release the springform, slice with a hot clean knife, and serve with the cherry topping. Each bite should be creamy, bright, and balanced.
Tips for customizing your low-carb cherry cheesecake.
You can absolutely tweak this to fit your cravings and pantry. Here are the swaps I use most often.
Sweetener swaps: Allulose is my favorite for smoothness, but erythritol or a blend works too. Powdered sweeteners dissolve better in the filling. Taste as you go because cherry sweetness can vary.
Crust options: No almond flour at home? Try ground pecans for a richer crust, or go crustless by lining the pan well and baking the filling on its own. It will still slice beautifully.
Dairy-free ideas: Use plant-based cream cheese and coconut cream in place of heavy cream. Flavor shifts slightly toward vanilla coconut, which plays nicely with cherries.
Make-ahead magic: Cheesecake is better on day two. Bake a day in advance and add the cherry topping just before serving. Leftovers keep 4 to 5 days in the fridge.
Freeze it: Freeze slices without the topping. Wrap each slice tightly, then store in a zip bag. Thaw in the fridge overnight, top with cherries, and serve.
Serving idea: I like to pair a dinner of bright, savory bites with a slice of this cheesecake at the end. If you need a main dish idea to keep it low carb all night, try these easy chicken enchilada roll ups for a crowd.
However you tweak it, the heart of this dessert stays the same: that ultra-smooth filling. It’s why I keep calling it my Deliciously Creamy Low Carb Cherry Cheesecake and why friends always ask for the recipe.
More low-carb dessert ideas to try!
If cheesecake is your happy place, you’ll also love these sweet ideas for when cravings hit but you’re watching carbs.
Chocolate fix: This silky no bake chocolate cheesecake is the easiest dessert for hot days or last-minute dinner plans. It sets up in the fridge and tastes like a chocolate truffle.
Brunch favorite that doubles as dessert: A slice of savory ham and cheese crustless quiche with a fruit salad and a tiny sliver of cheesecake on the side feels like a party menu. Not dessert, but it rounds out the spread in a lovely way.
Browse and pick your next bake: When I’m hunting for something new, I scroll through my go-to list of low-carb recipes and pick whatever fits the week. Dessert night included, of course.
Save this post and come back whenever you want that creamy fix. My Deliciously Creamy Low Carb Cherry Cheesecake never disappoints, and it pairs with just about any menu.
Common Questions
How do I stop cracks on top?
Don’t overmix after adding eggs, bake on a lower heat, and cool gradually in the oven with the door cracked. Chilling overnight also helps the surface relax.
Can I make this without a springform pan?
Yes. Use a parchment-lined 9-inch cake pan. Once chilled very cold, gently lift it out using the parchment. Slice carefully.
What’s the best way to get a smooth filling?
Start with completely softened cream cheese, use powdered sweetener, and scrape the bowl often. Mix on low after adding eggs to avoid extra air.
Can I use frozen cherries?
Absolutely. Thaw and drain first so the topping is not watery. Sweeten to taste because frozen cherries can be more tart.
How long does it keep?
Up to 5 days in the fridge. For longer storage, freeze slices without topping and add cherries after thawing.
Ready to slice in?
If you want a dessert that feels classic but fits your low-carb goals, this Deliciously Creamy Low Carb Cherry Cheesecake is the one to make. It’s balanced, not too sweet, and reliable for parties or quiet nights at home. For another take on this style, I like the method over at Low Carb Cherry Cheesecake – The Country Cook, which helped me refine my own approach. Keep this recipe in your back pocket and you’ll never feel left out at dessert time again. Go preheat that oven, and treat yourself to a slice you can feel good about.
Low Carb Cherry Cheesecake
Ingredients
For the crust
- 1.5 cups fine almond flour Use finely ground almond flour for best texture.
- 4 tablespoons unsalted butter, melted Melt the butter for easier mixing.
- 3 tablespoons granular allulose or erythritol blend Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 pinch salt
For the filling
- 24 ounces cream cheese, softened to room temp Ensure cream cheese is fully softened for smooth mixing.
- 3/4 cup powdered allulose or erythritol blend Powdered sweetener works better in the filling.
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 2 large eggs, room temp Use at room temperature for better incorporation.
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 pinch salt
For the cherry topping
- 1.5 cups pitted cherries, fresh or frozen If using frozen, thaw and drain.
- 3 to 4 tablespoons granular allulose, to taste Sweeten according to personal taste.
- 1 teaspoon lemon zest
- 2 tablespoons water
- 1/4 teaspoon xanthan gum, or 1 teaspoon chia seeds for thickening
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- In a bowl, stir together the almond flour, melted butter, sweetener, vanilla, and salt until it resembles damp sand. Press this mixture into the bottom of the pan evenly.
- Par-bake the crust for 9 to 10 minutes, until lightly set. Allow it to cool while preparing the filling.
Make the creamy filling
- In a separate bowl, beat the softened cream cheese and powdered sweetener on medium speed until super smooth, about 2 minutes.
- Add the sour cream, heavy cream, lemon juice, vanilla, and salt. Mix until creamy.
- Add the eggs, one at a time, on low speed, mixing just until combined to avoid overbeating.
- Pour the filling over the cooled crust and gently tap the pan to release any air bubbles.
Bake and chill
- Bake the cheesecake at 300°F to 325°F (149°C to 163°C) for about 45 to 55 minutes. The edges should look set while the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake sit for 30 minutes to help prevent cracks.
- Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 6 hours or overnight for best results.
Cherry topping
- In a small saucepan over medium heat, combine the cherries, sweetener, lemon zest, and water. Cook for 5 to 7 minutes until juicy.
- Sprinkle the xanthan gum and whisk until slightly thickened, or stir in chia seeds for thickening. Let it cool completely before adding to cheesecake.
Serving
- Once chilled, release the springform pan and slice with a hot clean knife. Serve with the cherry topping.
