No Bake Lemon Cheesecake Sugar Free
Indulge guilt-free with this luscious No Bake Lemon Cheesecake that's completely sugar-free and irresistibly creamy! Featuring a buttery sugar-free graham cracker crust and a zesty lemon-infused filling, this quick and easy dessert is the perfect balance of tangy and sweet—without the added sugar. Made with softened cream cheese, fresh lemon juice, and a touch of vanilla, the cheesecake sets beautifully in the refrigerator, requiring no need for baking. Prep this refreshing treat in just 25 minutes, and garnish with sugar-free whipped cream and lemon slices for a stunning presentation. Ideal for low-carb diets or anyone seeking a light, flavorful dessert, this no-bake lemon cheesecake is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 1.5 cups Sugar-free graham cracker crumbs
- 0.333 cup Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol (or preferred powdered sugar substitute)
- 0.5 cup Heavy cream
- 0.333 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- Sugar-free whipped cream (optional, for garnish)
- Lemon slices (optional, for garnish)
Instructions
Prepare the crust: In a medium-sized bowl, combine the sugar-free graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the crust mixture into the bottom of an 8-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press it firmly. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the heavy cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat again until fully incorporated and the mixture is light and fluffy.
Remove the crust from the refrigerator and pour the lemon cheesecake filling over it. Spread evenly with a spatula to create a smooth top.
Refrigerate the cheesecake for at least 4-6 hours or overnight to set completely.
Once set, carefully release the cheesecake from the springform pan and transfer it to a serving plate.
Optionally, garnish with sugar-free whipped cream and lemon slices before serving.
Slice, serve, and enjoy your sugar-free no-bake lemon cheesecake!
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 163.6 g | 818% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 776 mg | 17% | |
*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.
