Keto Cheesecake with Cherry Pie Filling

Let’s get real for a second—who doesn’t love cheesecake? But when you’re on keto, the thought of indulging in something so creamy, rich, and decadent might seem like a distant dream. Fear not, my keto warriors, because this keto cheesecake with cherry pie filling is here to save the day. It’s sweet, tangy, low-carb, and so good you won’t believe it’s keto-friendly!

Whether you’re treating yourself after a long day (you deserve it, don’t argue), or serving it at a family gathering where everyone still thinks keto desserts taste like cardboard—this cheesecake will prove them so wrong. So, go ahead and make it your dessert hero!

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Look at The Recipe (key highlights)

Alright, friends, brace yourselves—because this keto cheesecake with cherry pie filling is about to change your dessert game forever. Imagine this: a creamy, dreamy cheesecake topped with a ruby-red cherry pie filling that tastes like indulgence… but without the carbs! Yes, you read that right—without the carbs. You can have your cheesecake and stay in ketosis, too. Cue the victory dance! 💃

• The Perfect Almond Flour Crust: This is not your typical grainy crust. Nope. We’ve leveled up with a grain-free cheesecake with cherry pie filling, using almond flour for that perfect crunch. And did I mention it’s gluten-free too? So, no bloated belly after dessert—just pure, buttery, golden goodness.
• Smooth as Silk Cheesecake Filling: When I say this cheesecake is creamy, I mean creamy. I’m talking “might need to fight your family for the last slice” creamy. It’s the perfect low-carb cheesecake with cherry pie filling that balances richness with a light tang. One bite and you’ll wonder why you ever bothered with sugar-laden cheesecakes.
• Cherry Pie Filling to Die For: This healthy cheesecake with cherry pie filling is crowned with a sweet, slightly tart, homemade cherry pie topping that’ll make you want to grab a spoon and eat it straight from the pan. (I’ve done it… no judgment.) And guess what? The low-carb cherry pie filling makes this dessert totally keto-approved. You get all the fruity goodness without the sugar crash!
• No Cracks, No Worries: You know that heartbreaking moment when you pull a cheesecake out of the oven and it looks like it’s been through an earthquake? Yeah, not here! This keto cheesecake with cherry pie filling recipe is baked low and slow to keep things perfectly smooth. And even if it cracks (because, hey, life happens), that cherry topping hides everything. Cheesecake perfection, minus the stress. 😅

Ingredients You’ll Need

Almond Flour Crust

• Blanched almond flour
• Granulated monk fruit sweetener (preferably golden)
• Cinnamon
• Melted butter (or coconut oil)
• Vanilla extract

Cheesecake Filling

• Full-fat cream cheese (at room temperature)
• Powdered monk fruit sweetener
• Vanilla extract
• Eggs
• Sour cream (optional for extra creaminess)

Cherry Pie Filling

• Fresh or frozen cherries (pitted and sliced)
• Powdered monk fruit sweetener
• Lemon juice
• Vanilla extract

How to Make Keto Cheesecake with Cherry Pie Filling (In a Nutshell)

Step 1: Prepare the Crust

Start with your almond flour cheesecake crust. Toast the almond flour in a pan to bring out its nutty flavor. Mix it with melted butter, sweetener, vanilla, and cinnamon until it forms a crumbly dough. Press it into a springform pan and bake for 8-10 minutes at 350°F until it’s golden brown. Let it cool while you get the filling ready.

Step 2: Make the Creamy Cheesecake Filling

Whip up your cheesecake filling by beating cream cheese and monk fruit sweetener until fluffy. Add vanilla and eggs one at a time. If you’re feeling fancy, stir in a little sour cream for extra smoothness. Pour this mixture over the cooled crust.

Step 3: Bake Low and Slow

Lower the oven temperature to 225°F and bake for about 1.5 hours. The cheesecake should be set but still jiggle in the center. Cool it slowly to avoid cracks—leave it in the oven with the door slightly open.

Step 4: Make the Cherry Pie Filling

While the cheesecake cools, simmer your cherries with monk fruit sweetener, lemon juice, and vanilla. Stir until the cherries break down slightly and thicken into a luscious low-carb cherry pie filling. Let it cool, then spoon it generously over your chilled cheesecake.

Step 5: Chill and Serve

Let the cheesecake chill in the fridge for at least 4 hours (or overnight if you have superhuman patience). Serve it cold, and watch as everyone swoons over this healthy cheesecake with cherry topping.

Storage Tips and Serving Suggestions

Storage Tips:

So you’ve made this epic keto cheesecake with cherry pie filling, and now the real challenge is not devouring it all in one sitting. Here’s how to store your delicious creation (if any of it survives!):

1. Fridge: This low-carb cheesecake with cherry pie filling stores beautifully in the fridge for up to 5 days. Just cover it with plastic wrap or pop it in an airtight container to keep it fresh. The almond flour crust will stay crispy, and the cheesecake will stay creamy. You’ll be sneaking bites straight from the fridge in no time!
2. Freezer: Want to make this gluten-free cheesecake with cherry pie filling ahead of time? Freeze it! Wrap the cheesecake (minus the cherry topping) tightly in plastic wrap and then foil. It can last up to 3 months in the freezer. When you’re ready to serve, thaw it in the fridge overnight and add the cherry pie filling just before serving. Dessert prep made easy—future you will thank you!

Serving Suggestions :

Alright, now for the fun part—serving this keto cheesecake with cherry pie filling like a total dessert pro:

Special Occasion Showstopper: Want to impress your guests? Drizzle a sugar-free chocolate ganache over the top of the cheesecake. You’ll turn your paleo cheesecake with cherry pie filling into a dessert masterpiece that no one will believe is keto!

Fancy Dinner Party Vibes: Serve each slice of your grain-free cheesecake with cherry pie filling with a dollop of freshly whipped cream and a sprinkle of chopped nuts for a little crunch .

Casual Treat: Just slice it up and enjoy with a hot cup of coffee or tea. This keto-friendly cheesecake recipe pairs beautifully with your morning brew (no judgment if you have cheesecake for breakfast—it’s basically eggs and cheese, right?).

Family Night: Make it fun by letting everyone customize their slice! Set out bowls of sugar-free chocolate chips, shredded coconut, or even extra cherry pie filling for a little extra indulgence.

FAQs About Keto Cheesecake with Cherry Pie Filling

1. Can I Use Frozen Cherries?

Yes! Frozen cherries work just as well as fresh ones for the cherry pie filling. Just make sure to thaw and drain them before using.

2. How Long Does It Last in the Fridge?

This low-carb cheesecake will stay fresh in the fridge for up to 5 days. Just keep it in an airtight container to prevent it from absorbing any fridge smells.

3. Can I Freeze This Cheesecake?

Absolutely. You can freeze this keto cheesecake with cherry pie filling before adding the topping. Once you’re ready to serve, thaw it in the fridge and then add the cherry filling fresh.

4. Can I Make It Dairy-Free?

Sure! Replace the butter with coconut oil in the crust, and use dairy-free cream cheese and coconut cream instead of sour cream for a paleo cheesecake with cherry pie filling.

5. How Do I Prevent Cracks in My Cheesecake?

Avoid overmixing the eggs and let the cheesecake cool slowly in the oven to prevent cracks. If it does crack, don’t stress—the cherry pie filling will cover it up!

Health Benefits of Keto Cheesecake with Cherry Pie Filling

Low-Carb and Keto-Friendly

This keto-friendly cheesecake recipe is perfect for anyone looking to indulge in dessert while sticking to a low-carb lifestyle. With only about 4g net carbs per slice, you can enjoy your cheesecake without worrying about your blood sugar spiking or falling off the keto wagon.

Rich in Healthy Fats

Thanks to the full-fat cream cheese and almond flour crust, this grain-free cheesecake with cherry pie filling is rich in healthy fats that will help you feel full and satisfied.

Gluten-Free and Grain-Free

Using almond flour makes this cheesecake naturally gluten-free, which is perfect for anyone with gluten sensitivities or those who avoid grains. No bloating, no guilt—just creamy goodness!

Natural Sweeteners

Monk fruit sweetener is a great alternative to sugar. It won’t raise your blood sugar levels, making this healthy cheesecake with cherry pie filling perfect for diabetics or anyone on a low-sugar diet.