sugar free cheesecake

This is the best Easy Sugar Free Cheesecake recipe layered with an almond flour crust and topped with a delicious cream cheese cheese and vanilla filling. Drizzle with caramel or any of your favorite berries.

Easy Sugar Free Cheesecake

unsalted butter (melted)

almond flour

sweetener

oz cream cheese (Bring to room temperature.)

vanilla extract

eggs (Bring to room temperature.)

lemon

heavy whipping cream

Bring the eggs and cream cheese to room temperature before use.&nbsp; I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.

Preheat oven to 350 degrees.

Grease a 7-inch or 9-inch springform pan with butter. 9 inch is most common. I have also used 7-inch for this recipe.

Combine the melted butter, almond flour, and sweetener in a medium bowl. Stir until mixed. The mixture will be very dry. This is ok. Taste the crust to determine if it is sweet enough for your liking. Add additional sweetener if needed.

Add the crust to a 7-inch or 9-inch springform&nbsp;pan making sure to work the crust up along the sides.&nbsp;Use your fingers to flatten the crust.

Bake the crust for 5 minutes. Remove the pan from the oven.

Crust

Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer. The cream cheese will likely stick to the blender blades. Scoop it out with a silicone spoon.

Add the sweetener and then beat for 15 seconds on Low.

Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.

Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.

Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. &nbsp;Air bubbles will lead to cracks in the cake. Smooth the batter throughout and along the edges of the pan with a spoon.&nbsp;

Bake the cheesecake for 30-35 minutes. Check in on the cheesecake. The center should be jiggly and wobbly. You don&#039;t want the top to brown. Use your judgment for how much time is necessary.

Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes.&nbsp;

Once cool, place in the refrigerator overnight (minimum of 5 hours).

Remove the cake from the fridge. Loosen the edges of the cheesecake with a butter knife. Push up on the bottom of the pan to remove.

Slice the cheesecake.&nbsp;Wipe your cake cutter off with a paper towel between each cut.

Filling

Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.

Homemade Keto Whipped Cream

https://embed.mediavine.com/videos/c5jrwks2dgv8hfqy51u5

Sugar Free Cheesecake

The ultimate low carb cheesecake recipe! With only 15 minutes hands-on prep, this no bake keto cheesecake is one of the easiest (and most delicious!) sugar free desserts ever. I&#039;ve topped it with whipped cream and berries, but it tastes just as good solo. There&#039;s plenty more topping ideas in the post!

No Bake Sugar Free Cheesecake

almond flour (or ground almonds)

coconut flour

tbsp powdered sweetener

salt

butter (melted)

cream cheese

powdered erythritol

lemon juice

tbsp vanilla extract

/ 240 milliliters heavy cream / double cream

liquid

heavy cream / double cream

strawberries (halved or quartered)

raspberries

Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.

Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.

Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.

BASE

In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.

In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).

Fold the cream through the cream cheese with a spatula to combine.

Spoon the filling on top of the base and smooth the top off with a silicone spatula.

Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.

FILLING

Add 3/4 cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.

Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.

TOPPING

Next time I’ll omit the lemon juice. It tasted extremely lemon-y.

Thank you for low sugar recipe. Look forward to making it.

SUPERIOR Recipe!  NO ONE, Not ONE person realized it was sugar free and low carb!  I made an amazing Berry compote to put on top with Strawberries and Blueberries and OMG.. This is my new GO TO Cheesecake recipe for sure!!!

The ultimate cheesecake, you cannot improve on perfection. Thank you for sharing Katrin.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750144/iiV8lvHFG.mp4

The ultimate low carb cheesecake recipe! With only 15 minutes hands-on prep, this no bake keto cheesecake is one of the easiest (and most delicious!) sugar free desserts ever. I've topped it with whipped cream and berries, but it tastes just as good solo. There's plenty more topping ideas in the post!

An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.

Keto Cheesecake (Sugar Free & Low Carb)

Wholesome Yum Blanched Almond Flour

Unsalted butter ((measured solid, then melted))

tbsp Besti Monk Fruit Allulose Blend ((granular or powdered works fine))

tsp Vanilla extract

oz Cream cheese ((softened))

Besti Powdered Monk Fruit Allulose Blend

Eggs

Lemon juice

Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.

To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.

Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

Almond Flour Cheesecake Crust:

Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.

Beat in the eggs, one at a time.

Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don&#39;t want.)

Keto Cheesecake Filling:

Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.

Bake for about 40-55 minutes, until the center is almost set, but still jiggly.

Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don&#39;t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Assembly:

This cheesecake recipe is awesome and I love the almond pie crust I don't like graham cracker pie crust and never have but this is like having a cookie with your cheesecake it's wonderful Thank you for sharing this wonderful recipe

This is the best cheesecake!  I love that it’s not too sweet and very flavorful.

OMG.. this was amazingly delicious. Made it for my husband's birthday dinner and everyone stated how good it was. 
Thank you for the recipe. Since my husband has started his keto journey, I have used a few of your recipes and each and everyone of them has been delicious.

I made this Cheesecake when I had visitors that also lived a Keto lifestyle. Neither could believe that it was a Keto recipe. Then I froze the rest of the cheesecake in individual slices and served it to non-Keto and again, neither of them would have guessed it was Keto. This is the kind of recipe I love to make again and again for all types of occasions and people. 

If I had to pick out a single problem (and it's honestly the only one), the almond flour version of the crust doesn't bake evenly. The outer edges are always a bit too cooked if the inner portion is holding together well. I'll just keep trying until I find a method that keeps it from happening, because I enjoy this recipe so much!

Oh my goodness. We have been on a no carb way of eating and it's our first desert and it taste wonderful and looks beautiful.  I ate the batter...couldn't wait. Thank you for your awesome recipes.

The recipe turned out better than I could have hoped for.  I do not bake very often but the cheesecake was creamy delicious and not too sweet.  However, any sweetness was offset by adding the raspberry sauce on top.  With the raspberry sauce I would suggest adding into the recipe to strain the seeds out!

Incredible cheesecake - one of the best I’ve had, regular or keto! Made it for my husband’s birthday - cheesecake is tradition - and he deemed it, “phenomenal.” The crust is delicious and just the right texture. Didn’t do the sour cream addition this time because I wanted to try the recipe as-is; but will give it a shot next time! **Cooling is key** No cracks, perfectly smooth top.

I used marscapone that has next to 0 carbs in it. This comes out to 4 net carbs with the raspberry sauce on top. I eat it almost every night. Keeps me in ketosis with the high fat content.

This recipe was so easy and so delicious! I made it for my husband's birthday and it was a huge hit.

https://youtube.googleapis.com/v/QNtT_S-FkfM

A gluten-free, low carb cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep. This sugar-free keto cheesecake tastes just like the real thing – silky, sweet, and rich!
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️

🍰 KETO CHEESECAKE INGREDIENTS:
Almond flour cheesecake crust:
► 2 1/2 cups Wholesome Yum Blanched Almond Flour
► 2 cups Wholesome Yum Blanched Almond Flour
► 1/3 cup Butter (measured solid, then melted)
► 3 tbsp Besti Monk Fruit Allulose Blend
► 1 tsp Vanilla extract
Sugar-free cheesecake filling:
► 32 oz Cream cheese (softened)
► 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
► 3 large Eggs
► 1 tbsp Lemon juice
► 1 tsp Vanilla extract

🖨️ PRINT FULL RECIPE + MACROS HERE: https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/
► For a coconut flour crust, use the crust from this recipe instead: https://www.wholesomeyum.com/pina-colada-cheesecake-cupcakes-recipe/

📖 My 1st cookbook (The Easy Keto Cookbook): https://www.wholesomeyum.com/cookbook/ ⬅ This keto cheesecake recipe is from the book!
📖 My 2nd cookbook (The Easy Keto Carboholics’ Cookbook): https://www.wholesomeyum.com/keto-carbs-cookbook/

TOOLS & PRODUCTS I USE FOR LOW CARB CHEESECAKE:
► Wholesome Yum Almond Flour: https://amzn.to/3msCGN8 on Amazon OR https://www.wholesomeyumfoods.com/shop/flours/almond-flour/ on my website
► Besti Monk Fruit Allulose Blend (for the crust): https://amzn.to/2UNr1NI on Amazon OR https://www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend/ on my website
► Besti Powdered Monk Fruit Allulose Blend (for the filling): https://amzn.to/3oPvCuR on Amazon OR https://www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend-powdered/ on my website
► Springform pan: https://amzn.to/3GFAV6g
► Hand mixer: https://amzn.to/3ynJzmW
► Icing spatula: https://amzn.to/3oSzvPA
► Giant turner (for transferring cake): https://amzn.to/3GHOUsb
🧁 My keto ingredients by Wholesome Yum: https://www.wholesomeyumfoods.com/ 

📑 Free printable keto food list: https://www.wholesomeyum.com/free-keto-food-list/
📱 Get The Easy Keto App for keto recipes, custom meal plans, and macro tracking:
https://bit.ly/easy-keto-app-yt (iPhone)
https://bit.ly/easy-keto-app-android-yt (Android)
👪 Join our keto support group: https://bit.ly/wy-group-yt 

⏱️ TIMESTAMPS:
0:00 Intro
0:06 What keto cheesecake tastes like
0:23 Sugar-free cheesecake crust options
0:51 The best sweetener to use (and what not to use)
2:05 What pan to use and how to line it
2:40 Making the keto cheesecake crust
3:45 Pressing the crust into the pan
4:12 Making the sugar-free cheesecake filling
5:36 Assembling the crust and filling
5:58 Baking and setting
7:00 How to remove the cheesecake from the pan
7:36 Slicing and serving
8:58 Taste test

FOLLOW ME:
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► Pinterest: https://pinterest.com/wholesomeyum 
► Instagram: https://instagram.com/wholesomeyum 

🥑 ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Easy Keto App, and here on my YouTube channel.

Note: Product links may include affiliate links.
#wholesomeyum #ketorecipes #ketodessert

KETO CHEESECAKE: 5g net carbs + just like the real thing!

These mini keto cheesecake bites are rich, creamy, and taste just like classic New York cheesecake - just in a perfectly portioned, bite-sized form! Made in a muffin pan, they're easy to whip up and perfect for a quick treat when you just need a taste of something sweet.

Mini Keto Cheesecakes

oat fiber, or coconut flour

brown sugar substitute

xanthan gum

unsalted butter, chilled & cubed

mini muffin pan

mini muffin liners

oz cream cheese, softened to room temperature

sugar-free sweetener

plain Greek yogurt

egg, room temperature

6-8 oz fresh blackberries (about 1 cup)

water

powdered allulose sweetener

arrowroot powder

Line a mini muffin tin

Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.

Keto graham cracker crust

Add almond flour, oat fiber or coconut flour, brown sugar, xanthan gum and salt to a food processor. Give a few quick pulses to combine. Add butter and vanilla, pulse until combined. The crust is pulsed enough when the mixture will pack and stick together when you press it together with your fingers.

Press the crust into the muffin pan

Add about ½-1 tablespoon of crust to each muffin cup. Press the crumbs firmly into each liner. This makes enough for 28, so you will have some left over. 

Bake the crust

Bake at 325°F for 6 minutes. Set aside to cool completely.

Cheesecake filling: cream the cheese

For the cheesecake filling, add cream cheese and sugar-free sweetener to a medium/large bowl. Using an electric mixer, mix until combined and creamy, about 1-2 minutes.

Cheesecake filling: remaining ingredients

Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.

Bake mini cheesecakes

Divide the batter evenly on top of the cooled crusts. Fill each cavity to the top since they won’t overflow when baking. Bake at 325°F for 20-22 minutes until puffed and lightly set around the edges. Remove and let cool completely at room temperature. Once cooled, refrigerate until cooled and completely set. 

Make the fruit topping

Combine blackberries, water, allulose sweetener, arrowroot powder and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until thickened and bubbly. Cool and refrigerate until ready to serve. Top each mini cheesecake with a dollop of fruit topping. 

These mini cheesecakes turned out delicious and the portion size is so convenient for quick treats. I especially loved how the Greek yogurt made the filling extra creamy. Next time I might try adding a dash of cinnamon to the crust for a twist.

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