Courtney's Favorite Cheesecake {BLISSful Recipe}

I love cheesecake. I’m sort of famous (around these parts and in my own mind, at least ;) ) for my Cheesecake yogurt. It’s a keto staple food for most of you who are active in my Facebook support group.

Here is my favorite keto cheesecake that I’ve worked hard to perfect over the last year. I’ve included 3 topping variations to mix up your flavor profile. I personally make this and then freeze individual portions so that I’m not tempted to eat too much. It’s SO delicious.

I hope you and your family enjoy it!

Courtney's Favorite Cheesecake

Serves 12


For the Crust:

1 Cup Finely Ground Almond Flour (I use Honeyville)

½ Cup Finely Ground Cashews

3 Tbsp. Salted European Butter (I use and recommend Kerrygold)

¼ Cup Oat FIBER (I use and recommend Nu Naturals brand or Trim Healthy Mama)

1/8th tsp. Cinnamon

1-2 Tbsp. Sweetener to taste (I use and recommend THM Super Sweet)

For the Cheesecake:

2 8oz Blocks of Cream Cheese (I use and recommend Organic Valley brand) room temp.

½ Cup Sour Cream

1 Large Pastured Egg

1 tbsp. Mexican (or Pure; high quality) Vanilla Extract

½ tsp Extracts of choice (if desired): Caramel, Maple, Berry, Lemon! Etc.…

1/3 Cup Sweetener to taste (I use and recommend THM Gentle Sweet)