Saturday is the perfect day to indulge in a rich, creamy dessert without breaking your keto lifestyle.
These 15 Saturday keto cheesecake recipes offer a variety of flavors, from classic vanilla and chocolate to fruity, nutty, and spiced variations.
Each recipe is low in carbs, high in fat, and indulgently creamy, making it ideal for a guilt-free weekend treat.
With simple ingredients and easy-to-follow instructions, you can enjoy decadent, satisfying cheesecakes that keep your keto goals on track.
Treat yourself or share with friends for a delicious Saturday dessert experience.
15 Irresistible Saturday Keto Cheesecake Recipes You’ll Love
These 15 Saturday keto cheesecake recipes prove that low-carb desserts can be rich, creamy, and irresistible.
From chocolatey decadence to fruity freshness and nutty variations, there’s a keto cheesecake for every craving.
Each recipe is designed to be indulgent, easy to prepare, and perfect for a special weekend treat.
With minimal carbs and maximum flavor, you can enjoy dessert without compromising your keto lifestyle.
Make your Saturdays sweeter and more satisfying with these delicious, keto-friendly cheesecake recipes.
Classic Keto Cheesecake
This classic keto cheesecake is creamy, rich, and perfectly smooth.
A buttery almond flour crust supports a velvety cream cheese filling, sweetened naturally with erythritol, making it indulgent yet low-carb.
It’s ideal for a decadent Saturday dessert that satisfies without kicking you out of ketosis.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, erythritol, and a pinch of salt. Press into a 9-inch springform pan to form the crust.
- Beat cream cheese until smooth. Add sour cream, eggs, and vanilla extract; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake for 45–50 minutes until set around edges and slightly jiggly in the center.
- Cool, then refrigerate for at least 4 hours before serving.
This classic cheesecake is creamy, indulgent, and perfectly low-carb.
It’s a timeless keto dessert that makes Saturday feel special while staying keto-friendly.
Chocolate Keto Cheesecake
This chocolate keto cheesecake is rich, decadent, and velvety.
The smooth chocolate cream cheese filling sits on a buttery almond crust, making it a low-carb chocolate lover’s dream.
It’s perfect for a Saturday dessert that feels indulgent yet fits your keto lifestyle.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth, then add sour cream, eggs, cocoa powder, and vanilla extract. Mix well.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate at least 4 hours before serving.
This chocolate cheesecake is rich, creamy, and decadent.
It’s an indulgent, keto-friendly dessert perfect for satisfying sweet cravings on Saturday
Strawberry Swirl Keto Cheesecake
This strawberry swirl keto cheesecake is creamy, fruity, and visually stunning.
Almond crust supports a smooth cream cheese filling with a vibrant strawberry puree swirl, offering a refreshing low-carb dessert for Saturday.
It’s light, flavorful, and perfectly balanced.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup strawberry puree (unsweetened)
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan.
- Beat cream cheese until smooth, add sour cream, eggs, and vanilla extract; mix well.
- Pour filling over crust. Drop strawberry puree on top and gently swirl with a knife.
- Bake 45–50 minutes until set around edges and slightly jiggly in center.
- Cool and refrigerate for at least 4 hours before serving.
This strawberry swirl cheesecake is creamy, fruity, and vibrant.
It’s a visually stunning and delicious low-carb dessert for a special Saturday treat.
Lemon Keto Cheesecake
This lemon keto cheesecake is bright, tangy, and creamy.
A buttery almond crust supports a lemon-infused cream cheese filling, providing a refreshing, low-carb dessert perfect for Saturday.
It’s light, flavorful, and irresistibly smooth.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan.
- Beat cream cheese until smooth, then add sour cream, eggs, lemon juice, lemon zest, and vanilla extract; mix well.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate at least 4 hours before serving.
This lemon cheesecake is creamy, tangy, and refreshing.
It’s a perfect keto dessert for a light, indulgent Saturday treat.
Salted Caramel Keto Cheesecake
This salted caramel keto cheesecake is rich, creamy, and decadent.
Almond crust supports a velvety cream cheese filling topped with a sugar-free caramel sauce and a touch of sea salt, creating the ultimate low-carb indulgence for Saturday.
It’s indulgent yet keto-friendly.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sugar-free caramel sauce
- Sea salt for topping
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan.
- Beat cream cheese until smooth, then add sour cream, eggs, and vanilla extract; mix well.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool, refrigerate 4 hours, then drizzle with sugar-free caramel and sprinkle with sea salt before serving.
This salted caramel cheesecake is rich, creamy, and indulgent.
It’s a decadent, low-carb dessert perfect for enjoying a luxurious Saturday treat
Chocolate Peanut Butter Keto Cheesecake
This chocolate peanut butter keto cheesecake is rich, creamy, and indulgent.
A buttery almond flour crust supports a velvety cream cheese filling swirled with sugar-free peanut butter and cocoa powder, making it a decadent low-carb dessert perfect for Saturday.
It’s sweet, nutty, and irresistibly smooth.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar-free peanut butter
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, and erythritol; press into a springform pan to form the crust.
- Beat cream cheese until smooth, then add sour cream, eggs, cocoa powder, peanut butter, and vanilla extract; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This chocolate peanut butter cheesecake is creamy, nutty, and decadent.
It’s a low-carb dessert that makes Saturday indulgent without compromising your keto goals.
Raspberry Swirl Keto Cheesecake
This raspberry swirl keto cheesecake is creamy, tart, and visually stunning.
Almond flour crust supports a smooth cream cheese filling with vibrant raspberry puree swirled throughout, offering a refreshing low-carb dessert for Saturday.
It’s light, flavorful, and colorful.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup raspberry puree (unsweetened)
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth; add sour cream, eggs, and vanilla extract; mix well.
- Pour filling over crust and drop raspberry puree on top; swirl gently with a knife.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate at least 4 hours before serving.
This raspberry swirl cheesecake is creamy, tangy, and beautiful.
It’s a delightful, keto-friendly dessert perfect for a Saturday celebration.
Mocha Keto Cheesecake
This mocha keto cheesecake is rich, smooth, and slightly caffeinated.
A blend of coffee and cocoa is incorporated into a creamy cream cheese filling on a buttery almond flour crust, creating a luxurious low-carb dessert for Saturday.
It’s decadent, flavorful, and perfect for coffee lovers.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth, then add sour cream, eggs, cocoa powder, coffee granules, and vanilla; mix well.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This mocha cheesecake is creamy, chocolatey, and slightly caffeinated.
It’s a decadent low-carb dessert perfect for an indulgent Saturday treat.
Blueberry Lemon Keto Cheesecake
This blueberry lemon keto cheesecake is tangy, fruity, and creamy.
Almond crust supports a smooth cream cheese filling infused with lemon and topped with a sugar-free blueberry swirl for a refreshing low-carb dessert.
It’s light, flavorful, and vibrant.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup blueberry puree (unsweetened)
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth, then add sour cream, eggs, lemon juice, and lemon zest; mix well.
- Pour filling over crust and drop blueberry puree on top; swirl gently.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This blueberry lemon cheesecake is creamy, tangy, and refreshing.
It’s a perfect low-carb dessert for a bright and flavorful Saturday treat.
Keto White Chocolate Raspberry Cheesecake
This keto white chocolate raspberry cheesecake is rich, creamy, and elegant.
Smooth cream cheese is blended with sugar-free white chocolate and swirled with raspberry puree on an almond crust, creating a luxurious low-carb dessert for Saturday.
It’s decadent, fruity, and visually stunning.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ½ cup sugar-free white chocolate, melted
- ½ cup raspberry puree (unsweetened)
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, and erythritol; press into a springform pan.
- Beat cream cheese until smooth; add sour cream, eggs, melted white chocolate, and vanilla; mix well.
- Pour filling over crust and swirl raspberry puree gently on top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This white chocolate raspberry cheesecake is creamy, fruity, and indulgent.
It’s a luxurious, keto-friendly dessert perfect for a special Saturday indulgence
Keto Salted Caramel Pecan Cheesecake
This keto salted caramel pecan cheesecake is rich, nutty, and decadent.
A buttery almond crust supports a creamy cream cheese filling topped with sugar-free caramel and toasted pecans, making it a luxurious low-carb dessert perfect for Saturday.
It’s indulgent yet keto-friendly.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ½ cup sugar-free caramel sauce
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, melted butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth, then add sour cream, eggs, and vanilla extract; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool, refrigerate at least 4 hours, then drizzle with caramel and sprinkle with pecans and sea salt.
This salted caramel pecan cheesecake is creamy, nutty, and decadent.
It’s a luxurious, low-carb dessert that makes Saturday indulgent and special.
Keto Raspberry White Chocolate Cheesecake
This keto raspberry white chocolate cheesecake is creamy, fruity, and luxurious.
A smooth white chocolate cream cheese filling is swirled with sugar-free raspberry puree on a crunchy almond crust, creating a visually stunning and low-carb dessert for Saturday.
It’s sweet, tangy, and satisfying.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ½ cup sugar-free white chocolate, melted
- ½ cup raspberry puree (unsweetened)
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth; add sour cream, eggs, melted white chocolate, and vanilla; mix until creamy.
- Pour filling over crust and swirl raspberry puree gently on top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This raspberry white chocolate cheesecake is creamy, sweet, and fruity.
It’s a perfect low-carb dessert for a decadent Saturday treat.
Keto Mocha Almond Cheesecake
This keto mocha almond cheesecake is rich, coffee-infused, and nutty.
Almond crust supports a cream cheese filling flavored with espresso and cocoa, topped with toasted almonds for crunch, making it a luxurious low-carb dessert for Saturday.
It’s indulgent, aromatic, and satisfying.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee granules
- ½ cup chopped almonds
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan.
- Beat cream cheese until smooth; add sour cream, eggs, cocoa, coffee, and vanilla; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool, refrigerate 4 hours, and sprinkle with chopped almonds before serving.
This mocha almond cheesecake is creamy, nutty, and aromatic.
It’s a decadent low-carb dessert perfect for Saturday indulgence.
Keto Chocolate Hazelnut Cheesecake
This keto chocolate hazelnut cheesecake is rich, nutty, and indulgent.
A chocolate cream cheese filling is blended with sugar-free hazelnut spread on an almond crust, creating a luxurious low-carb dessert ideal for Saturday.
It’s creamy, decadent, and satisfying.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup sour cream
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar-free hazelnut spread
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth; add sour cream, eggs, cocoa, hazelnut spread, and vanilla; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate for at least 4 hours before serving.
This chocolate hazelnut cheesecake is rich, nutty, and creamy.
It’s an indulgent low-carb dessert that makes Saturday truly special.
Keto Coconut Cream Cheesecake
This keto coconut cream cheesecake is creamy, tropical, and low-carb.
Almond crust supports a smooth cream cheese filling with coconut milk and shredded coconut, making it a refreshing dessert for Saturday.
It’s light, flavorful, and indulgent.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol
- 16 oz (450g) cream cheese
- ½ cup coconut milk
- 2 large eggs
- ½ cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C).
- Mix almond flour, butter, and erythritol; press into a springform pan for the crust.
- Beat cream cheese until smooth; add coconut milk, eggs, shredded coconut, and vanilla; mix until creamy.
- Pour filling over crust and smooth the top.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Cool and refrigerate at least 4 hours before serving.
This coconut cream cheesecake is creamy, tropical, and satisfying.
It’s a perfect low-carb dessert for a delicious Saturday indulgence.
