Vegan Low-Carb Cheesecake

A scrumptious vegan cheesecake you can eat on a low-carb or even keto diet!

This vegan Low-Carb Cheesecake has a mere 8 grams of net carbs and 3 grams of sugar in each slice. It will satisfy every craving you ever had for a creamy, sweet but slightly tangy and absolutely delicious dessert. You can eat the cheesecake plain, and it's yummy that way, or you can top it with an optional but tasty strawberry topping that's super easy to put together (keep in mind the fruit in the topping will increase the net carbs in the cake). The cake is gluten-free.

If you're counting your carbs and have been craving something sweet and delicious to sink your teeth into, here's an amazing vegan low-carb cheesecake that will literally let you have your cake and eat it too.

This is a real cheesecake and one you could serve to anyone and be proud of. I came up with it because after watching Jay and Desi devour vegan goodies, like this vegan Greek New Year's Cake I recently shared with you, I was seething with jealousy. Why should I just get a bite and they get to eat the rest of it? 😉

This cheesecake made me happy again. Or rather, it made my tummy happy. It's creamy and sweet and tastes decadent. But it's not going to throw your weight-loss goals off track if you're on a low-carb or even a keto diet, and it's going to keep you from falling off the wagon.

Why you'll love this vegan low carb cheesecake

• It's delicious. This low-carb cheesecake tastes absolutely amazing, because there are no compromises here. No one will be able to tell you used a keto-approved sweetener instead of sugar (I'll show you a trick that removes any hint of an aftertaste the sweetener can leave). The cheesecake is creamy and sweet and melts in your mouth.
• It's easy to make. There's really not much different to do here than you would need to when making your average cheesecake. I do recommend straining the vegan yogurt -- leaving it for a couple of hours in a strainer lined with a cheesecloth -- to get some of the whey out. It's the only extra step and it's worth it. The pecan crust comes together in a food processor.
• It's weight-loss-friendly. If you are on a low-carb diet or even a keto diet, which would restrict you to under 50 net carbs a day, this cheesecake is perfect to keep you happy as you move toward your goals. The fact that there is no sugar here also makes it more waist-friendly for nearly everyone who's watching their weight, low carb eater or otherwise.
• It's gluten-free. And if you're nut-free, you can bake this without the pecan crust and use a nut-free vegan yogurt.

Ingredients

For the crust

• 1½ cups pecans. Pecans are one of the lowest carb nuts out there, with less than half the carbs, cup for cup, than almonds. I tried using almond flour in the crust, and it tasted great, but I didn't love it because it refused to stay put and wouldn't slice as easily, so I'd end up serving the crust alongside the cake, rather than under it. Pecans make the best crust, but if you prefer almond flour, you can use 2 cups of almond flour instead.
• 2 tbsp erythritol. Or monk fruit sweetener or any keto sweetener.
• 1 tsp cinnamon
• 2 tbsp vegan butter (at room temperature)

For the filling

• 24 oz vegan cream cheese. I used Tofutti.
• 1 cup vegan yogurt. I used my homemade Instant Pot yogurt. Any thick yogurt would work here. Try and use a yogurt that's not tangy, unless you like your cheesecake very tangy. If you make my IP yogurt, set the IP to 8 to 10 hours. You can also just sub this with 1 cup vegan sour cream bought off the shelf.
• ¼ cup tapioca flour. This adds a few carbs to the recipe but is necessary because it helps hold everything together in the absence of eggs. You can cut this by half and cut down on the carbs, but your cheesecake will not be as firm.
• 1½ cups erythritol. Or monk fruit sweetener or any keto sweetener.
• 2 tsp pure vanilla extract
• Zest of one lemon (optional). This helps cut through any aftertaste from the sweetener, along with the lemon juice, besides adding a nice flavor to the cheesecake, so use it if you can.
• 2 tbsp lemon juice (optional)

For the optional strawberry topping

• 3 cups strawberries. I used frozen, straight out of the freezer, but fresh are fine. Make sure you hull the fresh strawberries.
• ¼ to ½ cup erythritol or any sweetener. I give you a range here because how much you want to add will depend on how sweet or tart the strawberries are. Begin with ¼ cup, taste, and add more if needed.
• 1 teaspoon pure vanilla extract.

How to make the Vegan Low-Carb Cheesecake

• Place 1 cup of vegan yogurt in a strainer lined with cheesecloth and set aside for 2 hours so some of the whey drains out. Remove the cream cheese from the fridge so it reaches room temperature by the time you are ready to make the filling.
• Make the crust by placing all of the crust ingredients in a food processor. Pulse until the pecans are ground into a coarse powder that clumps together.
• Pour the pecans into an 8-inch springform pan. Using your fingers first, and then the bottom of a cup, pat the crust evenly into the bottom and slightly up the sides of the springform pan.
• Place the springform pan in the refrigerator.

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• Preheat the oven to 325 degrees Fahrenheit. Position a rack in the middle of the oven for the cheesecake, and place a small pan filled with water in the bottom rack. This is a water bath and it will keep the cheesecake from developing cracks as it bakes.
• Place the strained yogurt in a large bowl with the cream cheese and, using a hand mixer or in a stand mixer, beat until light and fluffy, about a minute.
• Add in the sweetener, mix it in, then add the lemon juice and zest and vanilla, followed by the tapioca flour.
• Mix with the hand mixer or with a spatula until everything comes together.

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• Place the springform pan on a baking sheet. Pour the cheesecake filling into the crust in the springform pan.
• Bake for 1 hour and 35 minutes or until the top seems set and has browned. It will still be a bit jiggly but don't worry--it will continue to set as it cools.

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• Turn off the oven and leave the cheesecake in the oven with the door cracked open for 30 more minutes.
• Remove the cheesecake from the oven and let it stand on a rack until cooled. Run a knife along the edges, then refrigerate overnight or for 8 hours before serving.
• If you are making the optional strawberry topping, place the strawberries in a saucepan along with ¼ cup water. Add the sweetener and heat over medium heat until the strawberries express their juices.

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• Continue to cook over medium-low heat until the strawberries are really mushy--press down on some with a ladle to thicken the sauce while keeping some whole for a nicer presentation. Let most of the liquid evaporate.
• Turn off the heat and stir in the pure vanilla extract.

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• Pour the cooled sauce over the cheesecake once it has cooled thoroughly and before refrigerating the cheesecake.

Storage and freezing instructions

The cheesecake will keep in the refrigerator for up to a week. For longer storage, place the whole cake, or slices of the cake, in a freezer-safe container and freeze for up to three months.

Related recipes

• Vegan Coconut Dal (Low-Carb Recipe)
• Vegan Low Carb Keto Pancakes
• Vegan Low Carb Keto Chili
• Vegan Mango Cheesecake
• Vegan Strawberry Rhubarb Cheesecake

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