Craving a rich, creamy dessert but want to keep it sugar-free? This sugar-free baked cheesecake is a guilt-free indulgence that doesn’t compromise on flavor. Sweetened with natural sugar alternatives, it’s perfect for those watching their sugar intake.
Ingredients
For the crust:
- 1 ½ cups almond flour (or crushed sugar-free cookies)
- 3 tbsp unsalted butter, melted
- 2 tbsp erythritol or monk fruit sweetener
For the filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup erythritol or monk fruit sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- Zest of 1 lemon (optional for added freshness)
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Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
- Make the crust:
- In a bowl, mix almond flour, melted butter, and sweetener until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the filling:
- In a large bowl, beat the cream cheese and sweetener on medium speed until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and lemon zest (if using).
- Bake the cheesecake:
- Pour the filling over the cooled crust. Place the pan in a large roasting pan and add hot water until it reaches halfway up the sides of the springform pan (water bath method).
- Bake for 60-70 minutes or until the center is just set and slightly jiggly.
- Cool and chill:
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve:
- Slice and serve plain or with sugar-free toppings like berries or whipped cream.
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Enjoy a creamy, decadent sugar-free cheesecake that satisfies your sweet tooth without the guilt!
