Craving a sweet and creamy dessert but don't want to compromise your healthy lifestyle? Look no further than our sugar-free cheesecake recipe. This delectable treat is made with a smooth and velvety filling that melts in your mouth, poured over a delicious crust. What's more, it's sweetened without the use of traditional sugar, so it's perfect for those on a keto or low-carb diet. And for those with gluten sensitivities, you'll be happy to know that this dessert is entirely gluten-free.
BY ANGELINA PAPANIKOLAOU OF BAKED AMBROSIA
Indulge in a guilt-free treat with our sugar-free cheesecake recipe. This decadent dessert is made with a creamy filling blended to perfection and poured over a crust. Sweetened with Monkfruit, this cheesecake is keto-friendly and gluten-free. Serve it chilled, topped with fresh berries for a burst of juicy flavor. Perfect for any occasion, this sugar-free cheesecake will satisfy your sweet cravings without any of the guilt!
2 cups (280 g) graham crackers (2 sleeves)
¼ cup (50 g) Lakanto Golden Monkfruit Sweetener or Lakanto Brown Monkfruit Sweetener
½ tsp cinnamon
¼ tsp salt
¾ cup (170 g) butter, melted
4-8 oz (907 g) packages cream cheese, room temperature
1 cup (200 g) Lakanto Monkfruit Baking Sweetener
¼ cup (31 g) all-purpose flour
¼ tsp salt
4 eggs + 1 egg yolk
1 Tbsp vanilla bean paste
1 Tbsp lemon juice
Zest from 1 lemon
1 cup (240 g) sour cream
Sliced strawberries, for topping (optional)
Preheat oven to 350°F.
Line the sides of a 9-inch springform pan with parchment paper. Grease the sides and bottom of the pan and set aside.
To make the crust, place graham crackers, Lakanto Golden Monkfruit Sweetener or Brown Sweetener, cinnamon, and salt into the bowl of a food processor. Process until fine crumbs. Mix in melted butter until the crumbs are moistened.
Evenly press the mixture into the bottom and sides of the prepared pan.
Bake for 10 minutes.
Remove from the oven and reduce the oven temperature to 325°F. Place a large roasting pan in the bottom rack of your oven. Boil about 6 cups of water and carefully place water in the roasting pan.
To make the cheesecake, add the cream cheese, Lakanto Monkfruit Baking Sweetener, and flour to a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl and mix on low for another minute.
In a large glass measuring cup, add the eggs, egg yolk, vanilla bean paste, lemon juice, and lemon zest. Whisk to combine.
Add the egg mixture to the cream cheese in 5 additions, mixing on low speed, scraping down the bowl before each addition.
Finally, mix in the sour cream until completely incorporated.
Pour the cheesecake batter into the graham cracker crust. Smooth out the top and give it a couple of bangs on the counter to remove any air bubbles.
Place the cheesecake in the middle rack, directly above the roasting pan of water.
Quickly close the oven door and bake for 1 hour 10 minutes–1 hour 20 minutes. The cheesecake will be done when there is a slight jiggle when you gently shake the pan.
Turn the oven off and leave the door ajar. Let the cheesecake cool in the oven for 1 hour to set. Refrigerate the cheesecake for at least 4 hours, but preferably overnight.
Once the cheesecake has completely set, carefully remove from the springform pan and transfer to a serving plate.
Slice and top with Lakanto Powdered Monkfruit Sweetener and sliced strawberries!
Store any leftovers covered in the refrigerator for up to 3 days.
Enjoy a guilt-free dessert with our sugar-free cheesecake recipe. Sweetened with monkfruit it's keto-friendly and gluten-free. Serve it chilled with fresh berries on top for a juicy burst of flavor. Satisfy your sweet tooth without the guilt!
- Serving Size
- 1 Slice
- per serving
- 4 grams
- 250 milligrams
- 34 grams
- Saturated Fat
- 21 grams
- Unsaturated Fat
- 4 grams
- Trans Fat
- 0 grams
- 12 grams
- 1 grams
- 7 grams
- 141 milligrams