Sugar Free Wheat Free No Fake Sweeteners Cheesecake
Indulge in the creamy decadence of this **Sugar Free Wheat Free No Fake Sweeteners Cheesecake**, a wholesome alternative that satisfies your dessert cravings without compromising on health. Made with a buttery almond flour crust and packed with all-natural sweetness from finely chopped fresh dates, this cheesecake is completely free of sugar, wheat, and artificial sweeteners. Each bite is a symphony of rich cream cheese, tangy Greek yogurt, and a refreshing hint of lemon zest and juice, making it irresistibly light yet luscious. Perfect for those who follow a low-carb, gluten-free, or naturally sweetened lifestyle, this dessert is a guilt-free treat to serve at any gathering. Simple to prepare and stunningly delicious, this cheesecake is destined to be a crowd favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut oil
- 0.5 teaspoons Ground cinnamon
- 16 ounces Cream cheese (softened)
- 0.5 cups Greek yogurt (unsweetened, full-fat)
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Fresh dates (pitted, finely chopped)
- 1 teaspoons Lemon zest
- 1 tablespoons Fresh lemon juice
Instructions
Preheat your oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a mixing bowl, combine almond flour, melted coconut oil, and ground cinnamon. Mix until it resembles a crumbly dough.
Press the almond flour mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes.
Add the Greek yogurt, pure vanilla extract, lemon zest, and lemon juice to the cream cheese. Beat until well combined and silky.
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Fold in the finely chopped dates, distributing them evenly throughout the filling.
Pour the filling over the pre-baked crust, smoothing the surface with a spatula.
Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is just slightly jiggly but the edges are set.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to fully set.
Release the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 83.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 961 mg | 20% | |
*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.
