Sugar-Free Apple Cheesecake
Indulge guilt-free with this rich and creamy Sugar-Free Apple Cheesecake—a perfect dessert for anyone seeking a healthier sweet treat without sacrificing flavor. This recipe combines the smoothness of velvety cream cheese and the slight tang of sour cream, sweetened with powdered erythritol for a sugar-free alternative. The warm flavors of cinnamon-spiced apples are folded into the cheesecake batter, creating pockets of fruity goodness that complement the buttery graham cracker crust. With only a touch of almond flour for added texture and a hint of vanilla, this dessert is as wholesome as it is decadent. Ideal for special occasions or everyday indulgence, this cheesecake is baked to perfection and chilled for that irresistible, creamy finish. Prep-friendly and satisfying, it's a crowd-pleaser made for 12 servings, ready to be savored slice by slice. Perfect for those searching for "low-carb cheesecake," "sugar-free dessert recipes," and "healthy apple desserts."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 800 grams Cream cheese, softened
- 120 grams Powdered erythritol
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 240 grams Sour cream
- 30 grams Almond flour
- 1 teaspoon Ground cinnamon
- 1 medium Apple, peeled, cored, and diced
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform pan with butter.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered erythritol and vanilla extract to the cream cheese, and beat until well combined.
Add the eggs one at a time, beating gently after each addition until fully incorporated.
Mix in the sour cream and almond flour until just combined.
In a small bowl, toss the diced apple with lemon juice and ground cinnamon until evenly coated.
Fold the apple mixture into the cheesecake batter.
Pour the batter over the prepared crust in the springform pan, spreading evenly with a spatula.
Bake in the preheated oven for 70-80 minutes, or until the center is set and the top feels slightly firm to the touch.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in the oven for about 1 hour.
Refrigerate for at least 4 hours or overnight before removing the cheesecake from the pan and serving.
Nutrition Facts
Calories |
5008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.5 g | 556% | |
| Saturated Fat | 248.6 g | 1243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1727 mg | 576% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 102.7 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1397 mg | 107% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1487 mg | 32% | |
*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.
