Slice of Keto Meringue Cheesecake.

Keto Meringue Cheesecake

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The most festive cheesecake EVER! Light, airy cheesecake with a beautiful, soft meringue topping – this Keto Meringue Cheesecake is perfect for any special occasion.

I have a weak spot for cheesecakes. Since I have been a young girl, I would ask my mom to make cheesecake for my birthday, for Christmas, for Easter, and for any other day, really. Today, I make my own KETO cheesecakes. And boy, are they good! Sweet, creamy, and just a hint of tartness.

Keto Meringue Cheesecake decorated with yellow rose.

German cheesecakes are lighter than the ones I have encountered in the U.S. I love both! This cheesecake is more reminiscent of the light German version. I use Greek yogurt, which is very similar in texture to “Quark”, the German soft cheese that is used in German and Austrian cheesecakes.

Now, just cheesecake by itself is already a dream (at least for me), but to step it up a bit, we will add a marshallow-y soft meringue topping. Sugar-free, of course. You can’t go wrong with this combination. This Keto Meringue Cheesecake looks incredibly festive and elegant, and works great for special occasions. Get ready to receive compliments and disbelief that this cake is actually healthy and indeed KETO.


Tips for making a gorgeous Keto Meringue Cheesecake!

Keto Meringue Cheesecake in springform pan.

Springform pan. To make this keto cheesecake, you will need a 9-inch springform baking pan. In the past, I have used springform pans that were leaky. It is quite a pain to clean up burned butter from the bottom of your oven! I have since used this springform pan by Nordic that has a tight sealing and a rim to prevent any spills. It has become my favorite baking pan and I have had no problems with spills. If you are not sure if your springform pan is leak-proof, make sure to place your springform pan on a baking sheet while baking.

Meringue. To make the perfect meringue topping, make sure that not a drop of yolk finds its way in your egg whites. With a hand mixer, whisk up the whites until foamy, and then add the powdered erythritol, one tablespoon at a time. Beat the whites until peaks form and then add the vinegar. Beat for 10 more seconds and you are done. I use Swerve confectioners, but you can also use the equivalent of pure powdered erythritol.

Berries. Feel free to add raspberries or blueberries (or both??) to your cheesecake batter. I added raspberries and like their juicy sweetness in the cake. First pour in the batter into your springform, then press the berries into the batter, and bake.

Cool down. After baking, let the cake cool down at room temperature and then transfer to the fridge to have it completely chilled through. This is important for the cake to set and firm up! Cheesecakes taste best the next day after spending a night in the refrigerator.

Enjoy your slice of Keto Meringue Cheesecake!

Slice of Keto Meringue Cheesecake.
Slice of Keto Meringue Cheesecake.

Keto Meringue Cheesecake

The most festive cheesecake EVER! Light, airy cheesecake with a beautiful, soft meringue topping – this Keto Meringue Cheesecake is perfect for any special occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine German, Keto
Servings 12 servings
Calories 238 kcal







  • Preheat oven to 350 °F. Grease your 9-inch springform pan and sprinkle some almond flour over the bottom of the pan.
  • In a small bowl, combine the melted butter, egg, erythritol, and almond flour. Mix well with your hands. Press the crust mixture into the springform pan. Press up the sides about 1.5 inches high. Set aside.


  • In a large bowl, beat the cream cheese until creamy. Add remaining ingredients and beat until smooth. Pour batter into the springform pan and even out the top.
  • To prevent any spilling or leaking, place springform pan on a baking sheet. Place into preheated oven and bake for 45 minutes.


  • About 10 minutes before the 45 minutes are over, start preparing the meringue. In a medium (grease-free) bowl, beat the egg whites and dash of salt with a hand mixer. Once the whites look foamy, add the sweetener one tablespoon at a time. Beat until firm peaks form. Add vinegar and beat for 10 more seconds.
  • Pour the meringue over the cheesecake while still hot. Leave a ½-inch border and with the back of a spoon make some swirls and peaks.
  • Place the springform pan (with the baking sheet it is placed on) back into the oven. Turn temperature down to 325 °F and bake for 15 minutes.
  • Remove cake from the oven and let cool down on the counter for about 1 hour. Run a butter knife between the cheesecake and the pan (do not remove the springform). Transfer cheesecake to your fridge and leave in overnight or for at least 3 hours.
  • Remove from springform sides, slice, serve, and celebrate! Leftovers can be stored in the fridge for 4 days, uncovered.


  1. Feel free to add fresh raspberries or blueberries to your cake. After pouring the cheesecake batter into your pan, press in the berries into the batter, and bake.
  2. I haven’t had problems with leaking with my Nordic springform pan, but if your springform may leak, make sure to place the pan on a baking sheet for baking.


Serving: 1sliceCalories: 238kcalCarbohydrates: 6gProtein: 11gFat: 20gFiber: 2gSugar: 2g
Keyword German cheesecake, keto cake, keto cheesecake, low-carb cheesecake
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