Sugar-Free Cherry Cheesecake
Indulge in guilt-free decadence with this Sugar-Free Cherry Cheesecake, a luscious dessert that beautifully combines creamy richness with the natural sweetness of cherries. Featuring a buttery almond flour crust infused with a hint of cinnamon, this low-carb cheesecake skips the sugar without compromising flavor, thanks to granulated erythritol. The velvety filling, made from softened cream cheese, vanilla, and heavy cream, bakes to perfection for a flawless texture. Topped with a vibrant cherry compote thickened with cornstarch and enhanced with a splash of zesty lemon juice, this dessert is both stunning and satisfying. Ideal for diabetic-friendly or keto diets, this easy cheesecake recipe is perfect for celebrations or anytime you crave a slice of pure bliss. With simple ingredients, effortless steps, and irresistible results, this sugar-free cherry cheesecake is sure to be your new go-to dessert!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cups Heavy cream
- 2 cups Fresh or frozen cherries, pitted and halved
- 2 tablespoons Lemon juice
- 1 tablespoon Cornstarch
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter.
In a medium bowl, combine the almond flour, ground cinnamon, and melted butter until well mixed.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth.
Add granulated erythritol and vanilla extract to the cream cheese, and continue beating until well blended.
Add the eggs one at a time, beating on low speed after each addition just until combined.
Blend in the heavy cream until the mixture is smooth and creamy.
Pour the cheesecake batter evenly over the crust in the springform pan.
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still jiggles slightly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
While the cheesecake is cooling, place the cherries, lemon juice, and cornstarch in a saucepan over medium heat.
Cook the cherry mixture, stirring frequently, until it thickens and bubbles, about 5-7 minutes.
Once slightly cooled, spread the cherry topping over the cooled cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set, before serving.
Slice and enjoy your sugar-free cherry cheesecake!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 233 mg | 5% | |
*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.
