Low Carb Crustless Cheesecake
Indulge in the rich, creamy decadence of this Low Carb Crustless Cheesecake, a perfect guilt-free dessert for keto and low-carb enthusiasts. Made without a crust, this cheesecake skips the carbs but keeps all the luscious flavor you love. The batter blends cream cheese, granulated erythritol, and a hint of vanilla and lemon juice for a balanced sweetness and subtle tang, all baked to perfection using a gentle water bath to prevent cracks and ensure a silky-smooth texture. With only 15 minutes of prep, this easy cheesecake recipe is ideal for satisfying your sweet tooth while maintaining a healthier lifestyle. Serve it chilled and topped with fresh low-carb berries or a dollop of sugar-free whipped cream for an elegant, crowd-pleasing treat. Perfect for dinner parties, holidays, or a decadent weeknight dessert, this cheesecake is proof that low-carb desserts can be as indulgent as they are wholesome.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 0.75 cup Granulated erythritol (or preferred low-carb sweetener)
- 3 large Eggs
- 0.5 cup Sour cream
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray, and wrap the bottom of the pan in aluminum foil to prepare for a water bath.
In a large mixing bowl, beat the cream cheese and granulated erythritol together using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
Mix in the sour cream, vanilla extract, lemon juice, and salt, and beat on low speed until fully incorporated and the batter is smooth.
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake as it bakes.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and carefully take off the foil. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Once chilled, slice the cheesecake into 8 pieces and serve plain or with your favorite low-carb toppings such as fresh berries or a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 26.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 678 mg | 52% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 830 mg | 18% | |
*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.
