Sugar-Free Cottage Cheese Cheesecake
Indulge guilt-free with this luscious Sugar-Free Cottage Cheese Cheesecake, a creamy dessert that’s as healthy as it is delicious! Made with protein-packed cottage cheese and almond flour for a naturally gluten-free crust, this cheesecake is sweetened with a sugar substitute like erythritol or a stevia blend, making it perfect for those following a low-carb or keto lifestyle. The silky filling, enriched with cream cheese, vanilla, and a hint of lemon juice, boasts a smooth texture that’s achieved by blending the cottage cheese until velvety. With a golden almond flour crust spiced with a touch of cinnamon, this cheesecake is a flavorful, sugar-free alternative to traditional recipes. Whether you're craving a better-for-you dessert or want to surprise guests with a healthier twist, this recipe is a must-try! Serve chilled and savor every guilt-free bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cottage cheese
- 8 ounces cream cheese, softened
- 0.75 cup granulated sugar substitute (e.g., erythritol or stevia blend)
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 cup almond flour
- 0.25 cup butter, melted
- 0.5 teaspoon ground cinnamon
- 1 pinch pinch of salt
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine almond flour, melted butter, ground cinnamon, and a pinch of salt. Mix until well combined, forming a coarse, crumbly texture.
Press the almond flour mixture evenly into the bottom of the prepared springform pan using the back of a spoon or your fingers to create an even crust. Set aside.
Using a blender or food processor, blend the cottage cheese until smooth and creamy. You may need to scrape down the sides a few times to ensure there are no lumps.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar substitute using an electric mixer on medium speed until smooth.
Add blended cottage cheese, eggs, vanilla extract, and lemon juice to the cream cheese mixture. Continue mixing until well blended and smooth.
Pour the cheesecake filling over the crust in the springform pan, spreading it evenly with a spatula.
Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool slowly. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
Run a knife around the edge of the cheesecake before releasing the sides of the springform pan.
Slice and serve chilled. Enjoy your sugar-free cottage cheese cheesecake!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 49.7 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 765 mg | 59% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 761 mg | 16% | |
*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.
