Sugarless New York Cheesecake
Indulge guilt-free with this Sugarless New York Cheesecake, a rich and creamy dessert that offers all the classic indulgence without added sugar! Made with a buttery almond flour crust and naturally sweetened with your favorite sugar substitutes like erythritol or monk fruit, this low-carb recipe is perfect for keto and diabetic-friendly diets. The velvety filling combines softened cream cheese, heavy cream, and unsweetened Greek yogurt, delivering a smooth and luscious texture, while a gentle water bath ensures a crack-free finish. Whether you're craving a healthier dessert option or looking for a sugar-free treat to impress your guests, this cheesecake ticks all the right boxes. Serve it chilled and watch it become a delightful centerpiece on your dessert table!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.33 cup Unsalted butter
- 4 tablespoons Granulated sugar substitute (such as erythritol or monk fruit sweetener)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar substitute (such as erythritol or monk fruit sweetener)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Plain Greek yogurt (unsweetened)
Instructions
Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom with aluminum foil to prevent leaks and greasing the inside lightly.
For the crust, melt the butter in a microwave-safe bowl. Mix the almond flour and 4 tablespoons of sugar substitute in a medium bowl, then stir in the melted butter until fully combined.
Press the crust mixture evenly into the bottom of the prepared springform pan, creating a flat layer. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add 1 cup of sugar substitute and vanilla extract to the cream cheese. Mix on medium speed until well incorporated, scraping down the sides of the bowl as needed.
Beat the eggs in one at a time, mixing just until combined after each addition to avoid overmixing.
Pour in the heavy cream and add the Greek yogurt to the mixture. Mix on low speed until smooth and well-combined.
Pour the cheesecake filling over the pre-baked crust in the springform pan, spreading evenly with a spatula.
Place the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan to create a water bath, filling it halfway up the sides of the springform pan.
Bake the cheesecake for 50-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the door slightly, and leave the cheesecake to cool in the oven for 1 hour. This helps prevent cracks.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.
Run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform ring. Slice and serve the sugarless New York Cheesecake as desired. Enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 222 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.
