Sugar-Free Classic Cheesecake Slice
Indulge guilt-free with this rich and creamy Sugar-Free Classic Cheesecake Slice, a delightful low-carb dessert that doesn’t skimp on flavor. Featuring a buttery almond flour crust and a velvety smooth filling made with cream cheese, Greek yogurt, and a hint of vanilla, this sugar-free treat is perfectly sweetened with stevia for a naturally delicious dessert. A splash of lemon juice adds a refreshing tang, while careful baking ensures a flawless finish with no cracks in sight. Whether you’re following a keto lifestyle or simply cutting back on sugar, this easy-to-make cheesecake slice is a crowd-pleaser that’s perfect for any occasion. Serve chilled for a dreamy, decadent slice that pairs wonderfully with fresh berries or a dollop of whipped cream.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Butter, melted
- 2 tablespoons Stevia powder
- 24 ounces Cream cheese, softened
- 1 cup Greek yogurt
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 2 tablespoons Lemon juice
- 0.75 cup Stevia powder
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 325°F (160°C). Grease a 9x13 inch baking dish and line with parchment paper for easy removal.
In a medium-sized bowl, combine the almond flour, melted butter, and 2 tablespoons of stevia. Mix well until the mixture resembles wet sand.
Press the almond flour mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
Add the Greek yogurt, 0.75 cup of stevia, vanilla extract, lemon juice, and salt to the cream cheese, beating until smooth and well combined.
Add the eggs one at a time, beating just until combined after each addition. Do not overmix to prevent cracking during baking.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until the center is just set and a slight jiggle remains in the middle.
Turn off the oven, and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly, which helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, chill in the refrigerator for at least 4 hours, or overnight for best results.
Once chilled, lift the cheesecake out of the dish using the parchment paper. Cut into 12 slices and serve.
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.0 g | 546% | |
| Saturated Fat | 216.0 g | 1080% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 38.5 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1305 mg | 100% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1270 mg | 27% | |
*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.
