sugar free cheesecake recipe
The Best sugar free cheesecake recipe
I also love how this recipe gives me a way to enjoy cheesecake without the blood sugar spikes. My kids, who’ve been watching their sugar intake more lately, often ask for a little piece after dinner, and this one satisfies their craving without leaving them feeling heavy. It’s a great way to keep things sweet and satisfying while still keeping things balanced. Plus, it’s foolproof—I’ve made it dozens of times, and it never disappoints. Whether you’re hosting a small gathering or just treating yourself, this cheesecake is a reliable choice that won’t leave you feeling like you’ve overdone it.
Sugar-Free Vanilla Cheesecake
A creamy, sugar-free cheesecake that balances rich flavors with natural sweetness. Perfect for those watching their sugar intake while still enjoying a decadent dessert.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened applesauce
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 16 oz (2 blocks) part-skim mozzarella cheese, shredded
- ½ cup unsweetened almond milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp powdered erythritol (or monk fruit sweetener)
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly grease the sides. -
2
In a food processor, pulse graham cracker crumbs until finely ground. Mix in applesauce, melted butter, and vanilla extract until combined. Press the mixture evenly into the prepared loaf pan. -
3
In a large bowl, whisk shredded mozzarella cheese until smooth. Add almond milk, eggs, vanilla extract, sweetener, and lemon juice. Mix until fully combined and slightly thickened. -
4
Pour the cheese mixture evenly over the crust. Bake for 35–40 minutes, or until the edges are set and the center is almost firm. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Food processor
- Loaf pan
- Parchment paper
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sugar-Free Vanilla Cheesecake Works
❓ Frequently Asked Questions About Sugar-Free Vanilla Cheesecake
1. What is the best way to prevent a sugar-free cheesecake from being too dry?
Use a mix of Greek yogurt and cream cheese for a creamier texture, and ensure your cheese is fully softened but not melted. Baking at 325°F (163°C) for the recommended time helps retain moisture. For extra richness, fold in a small amount of heavy cream or coconut cream before baking.
2. Can I substitute any of the sugar-free sweetener for another?
Yes, but consistency matters. Stevia or erythritol work best for this recipe, as they hold up well in baking. If using a blend, stick to the same ratio as the sweetener called for. Avoid high-intensity sweeteners like monk fruit if they alter the flavor significantly.
3. How do I ensure the cheesecake doesn’t crack on top?
Chill the batter for at least 30 minutes before pouring it into the crust. Bake at a slightly lower temperature (325°F/163°C) for a longer time to let the edges set gently. Avoid opening the oven too soon—let it bake undisturbed for the full duration. A thin layer of cornstarch dusted on the top before baking can also help smooth out any cracks.
4. Is this recipe suitable for people with dietary restrictions like gluten-free or dairy-free?
This recipe is typically gluten-free if the crust ingredients (like almond flour and graham cracker crumbs) are certified gluten-free. For a dairy-free version, replace cream cheese with dairy-free alternatives like coconut cream cheese, and ensure all sweeteners and other ingredients are certified dairy-free. Always check labels for hidden gluten or dairy.
5. How long should I let the cheesecake cool before serving?
Cool the cheesecake on a wire rack for at least 2 hours before slicing to prevent a soggy texture. Chilling overnight in the fridge enhances flavor and texture, but serving within 2 hours after baking is fine if you’re short on time.
