Sugar-Free Cheesecake: A Decadent, Low-Carb Treat
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Cheesecake—it’s that classic, rich, and creamy dessert we all love. But if you’re watching your sugar intake or following a low-carb diet, it can feel like cheesecake is off-limits. Luckily, with this Sugar-Free Cheesecake, you don’t have to miss out! Made with zero added sugar and a smooth, indulgent texture, this cheesecake delivers all the decadence you want, without any of the guilt.
Why Go Sugar-Free?
You might think sugar is essential to achieving that sweet, rich flavor in desserts, but this recipe proves otherwise. By swapping out traditional sugar for a low-carb sweetener like erythritol or stevia, you can enjoy a cheesecake that’s just as sweet and satisfying without the sugar crash. Not only is this dessert keto-friendly, but it’s also ideal for anyone trying to cut down on refined sugars for overall better health.
The Secret to Creamy Perfection
The key to getting that perfect, creamy texture is all about the ingredients and the technique. Cream cheese is, of course, the base of any good cheesecake, and in this sugar-free version, it takes center stage. Full-fat cream cheese is your friend here, creating a rich and velvety base. The low-carb sweeteners blend seamlessly into the mix, so you won’t even miss the sugar.
To ensure that smooth, silky texture, be sure to whip the cream cheese until it’s completely lump-free. This helps the other ingredients fold in evenly and gives you that coveted creamy consistency. For extra flavor, a splash of vanilla extract elevates the richness, while a little lemon zest adds a fresh, subtle tang that brightens each bite.
Low-Carb Crust Options
A good cheesecake is nothing without a solid crust. For this sugar-free version, you can ditch the traditional graham cracker crust and opt for something a little more keto-friendly. Crushed almonds or walnuts mixed with melted butter make a great base that’s low in carbs but still full of flavor. Almond flour or coconut flour mixed (you can also use a store-bought mix like THM Baking Blend) with butter also works well for a lighter crust option. It’s a great way to keep the carbs low while adding a nutty texture that complements the creaminess of the cheesecake perfectly.
Toppings and Customizations
One of the best things about cheesecake is how versatile it is. Once you’ve mastered this sugar-free version, feel free to get creative with toppings. Fresh berries like raspberries or strawberries are excellent low-carb options that add a pop of color and freshness. You can also drizzle a bit of sugar-free chocolate or homemade whipped cream over the top for an extra indulgent touch.
For a more decadent twist, swirl in some sugar-free peanut butter or top with a keto-friendly caramel sauce. You could even add a layer of sugar-free fruit compote or chocolate ganache to take your sugar-free cheesecake to the next level.
Perfect for Any Occasion
This sugar-free cheesecake is ideal for any occasion. Whether you’re hosting a dinner party, celebrating a special occasion, or just want a treat to enjoy throughout the week, this cheesecake is a winner. And the best part? It’s not just for those on a keto diet. Even if you’re simply trying to cut back on refined sugars, this dessert allows you to indulge without compromise.
Sugar-Free Cheesecake
Ingredients
- 1 pound cream cheese I use lactose-free
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup Monksweet+ with Stevia
- 1/4 cup THM Baking Blend
- 6 tablespoons Earth Balance buttery spread or unsalted butter
Instructions
- Pre-heat oven to 350 degrees. To make cheesecake crust, melt Earth Balance Buttery Spread and combine with THM Baking Blend until the mixture comes together into a moist dough.
- Spread dough into your prepared cake pan lined with parchment paper and press flat into the bottom. Bake for 10 minutes. The crust will be slightly browned and crisp. Set aside to cool.
- Place room-temperature cream cheese in a stand mixer or food processor and whip until smooth. Add lemon juice, vanilla extract, egg, and monk sweet with stevia. Whip again in the mixer until all ingredients are fully combined.
- Ladle cream cheese mixture onto the prepared crust and even out with a spatula. Place in oven and bake for 15 minutes. The end result will be slightly jiggly and puffy. The top will deflate during cooling but this is normal.
- Let the cheesecake cool for about 24 hours but if you’re pressed for time you can place it in the freezer for as long as possible until the filling is fully set. Once set you can top with fresh berries, nuts, chocolate chips, or enjoy plain.