Refrigerator Cheese Cake Sugar Free
Indulge in a creamy, guilt-free dessert with this Refrigerator Cheesecake that's completely sugar-free! This no-bake recipe is as effortless as it is delectable, featuring a buttery crust made with sugar-free graham cracker crumbs or almond flour and a luscious filling of low-fat cream cheese, powdered erythritol, and velvety whipped cream. Perfect for those on a low-carb or keto diet, this cheesecake requires just 20 minutes of prep before it chills to perfection in your refrigerator—no oven needed! Top it with fresh berries for a burst of natural sweetness, and you'll have an elegant, crowd-pleasing dessert that satisfies your sweet tooth without compromising your health goals. Treat yourself to this easy, no-fuss cheesecake that’s perfect for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Sugar-free graham cracker crumbs or almond flour
- 5 tablespoons Unsalted butter, melted
- 16 ounces Low-fat cream cheese, softened
- 0.75 cup Powdered erythritol (or other sugar-free sweetener)
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream, cold
- 1 cup Fresh berries (optional, for topping)
Instructions
In a medium-sized mixing bowl, combine the sugar-free graham cracker crumbs (or almond flour) and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the softened cream cheese and powdered erythritol with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract to the cream cheese mixture and mix until fully incorporated.
In a separate bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Continue folding until fully combined.
Remove the springform pan from the refrigerator and spread the cream cheese mixture evenly over the chilled crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully release the springform pan and transfer the cheesecake to a serving plate.
Optionally, top with fresh berries or your preferred sugar-free topping before slicing and serving.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 42.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1354 mg | 29% | |
*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.
