No sugar cheesecake

Here’s a no-sugar cheesecake recipe that’s creamy, rich, and naturally sweetened, perfect for those watching their sugar intake but still craving dessert. It uses natural sweeteners like stevia or monk fruit and is low in carbs.

No-Sugar Cheesecake Recipe

Ingredients

For the crust:

• 1 ½ cups almond flour
• 3 tbsp unsalted butter, melted
• 2 tbsp powdered stevia or monk fruit sweetener
• ½ tsp cinnamon (optional)

For the filling:

• 24 oz cream cheese, softened (3 blocks)
• ¾ cup powdered stevia or monk fruit sweetener (adjust to taste)
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• Zest of 1 lemon (optional for brightness)

• Instructions

  1. Prepare the crust:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix almond flour, melted butter, sweetener, and cinnamon (if using). The mixture should be crumbly but hold together when pressed.
  3. Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to smooth it out.
  4. Bake the crust for 8-10 minutes, until lightly golden. Set aside to cool.

  2. Make the filling:

  1. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
  2. Add the powdered sweetener and beat until well incorporated.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract, sour cream, and lemon zest (if using). Beat until smooth and creamy, but avoid overmixing.

  3. Assemble and bake:

  1. Pour the filling over the cooled crust, spreading it evenly.
  2. Wrap the outside of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
  3. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

  4. Cool and serve:

  1. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  2. Remove from the water bath and refrigerate for at least 4 hours or overnight.
  3. Slice and enjoy plain, or serve with fresh berries or a drizzle of sugar-free chocolate sauce.
     

     Notes:

     • You can swap almond flour for crushed sugar-free cookies if preferred.
     • Adjust the sweetness level to suit your taste by adding or reducing the sweetener.