Easy Sugar Free Cheesecake
Indulge guilt-free with this Easy Sugar Free Cheesecake, a creamy, low-carb dessert that delivers all the rich, velvety flavor of a classic cheesecake without added sugar. Perfect for keto or diabetic-friendly diets, this recipe features a buttery almond flour crust and a luscious filling sweetened with your choice of erythritol or monk fruit. With just 15 minutes of prep time, this effortless treat combines pantry staples like cream cheese, sour cream, and vanilla extract to create a show-stopping dessert that’s naturally gluten-free. Serve it plain or garnish with fresh berries for an elegant, crowd-pleasing finish to any meal.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 16 ounces cream cheese (softened)
- 0.75 cup granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 3 large eggs
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper for easier removal.
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of granulated sugar substitute. Stir until it resembles wet sand.
Press the almond flour mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar substitute with an electric mixer until smooth and creamy.
Add the eggs, one at a time, to the cream cheese mixture, mixing on low speed after each addition until fully incorporated.
Mix in the sour cream, vanilla extract, and lemon juice (if using) until smooth.
Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about 1 hour (this helps prevent cracking).
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan and serving.
Slice and enjoy your sugar-free cheesecake!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
