Best 20 Low Carb Cheesecake Recipes

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW-CARB PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
• Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

LOW-CARB RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Wrap the outside of a 9 1/2-inch springform pan with foil to prevent water seeping in while baking.
• Beat eggs in a bowl using an electric mixer until light and doubled in volume. Add sucralose sweetener and mix on medium speed to combine. Beat in ricotta cheese until well combined. Reduce speed to medium-low, add cream cheese, and mix well. Blend in sour cream, lemon juice, and vanilla extract.
• Pour batter into the prepared pan; lower pan into a larger baking dish filled with 2 inches of hot water.
• Carefully transfer to the preheated oven and bake for 90 minutes. Turn oven off; do not open the door. Leave cheesecake in the oven for 1 hour more.
• Remove from oven and let cool on the counter for 1 hour. Refrigerate until thoroughly chilled, at least 2 hours.

LOW-CARB PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
• Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
• Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &

Steps:

• Preheat oven to 450 degrees.
• In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
• Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
• Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
• Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
• Yummy Variations: Just omit lemon juice and then. . .
• Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
• Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
• Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
• Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
• Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
• Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
• Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.

LOW CARB NEW YORK RICOTTA CHEESECAKE

Steps:

• Preheat oven to 400 degrees F.
• Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
• In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
• In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
• Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
• Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

LOW CARB CHEESECAKE NUT CRUST

Steps:

• Preheat oven to 350 degrees.
• Place nuts in bowl of a food processor; pulse until ground into a meal.
• Add Splenda, butter and cocoa powder (optional) pulse to combine.
• Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
• Bake at 350 degrees for 10 minutes Remove from oven and cool.
• Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.

LOW-CARB CHEESECAKE

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB

Steps:

• Grahm cracker Crumb Crust:.
• Mix together: crumbs, Splenda, spices, and Almonds.
• Stir in butter, mix well.
• Press into bottom and slightly up sides of 10 inch spring form pan.
• Set aside.
• Filling: (whipped cream portion).
• First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
• Set aside.
• Filling:.
• Preheat oven to 350°F.
• In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
• Take half of whipped cream mixture and fold into filling.
• Set aside other half of whipped cream mixture.
• Pour filling into prepared pan.
• Bake at 350°F for 35 - 40 minute.
• Remove from oven and let cool for 5- 10 minute.
• Reset oven to 475°F.
• While cheesecake is cooling prepare topping.
• Topping:.
• Mix together topping ingredients and pour over cake.
• (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
• Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
• Cool, and chill cake for at least 4 hours before serving.
• Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
• Enjoy!

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE

Steps:

• Mix crust ingredients in a 8 or 9 inch glass pie dish.
• Press into dish.
• In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
• Pour into crust.
• While baking at 350°F for 20 minutes, prepare blueberry sauce.
• On stove, place all ingredients over medium heat.
• Cook until blueberries soften.
• Pour on baked cheesecake and chill for a few hours.

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.

LOW-CARB CHOCOLATE SWIRL CHEESECAKE

Steps:

• Combine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C)
• In a large bowl, whip egg whites until stiff but not dry.
• In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect.
• Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight.
• Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake.

ADRIENNE'S LOW-CARB NO-BAKE CHEESECAKE

Steps:

• Pour coconut milk and sucralose into a saucepan and bring to a simmer over low heat. Let bubble, stirring constantly, for 15 minutes. Pour into a bowl and allow to cool.
• Mix almond flour and Splenda® together in a bowl and add melted butter. Coat a pie plate with nonstick spray. Cut a circular piece of parchment paper to fit and place in the bottom of the pie plate. Spread crust mixture into the prepared pie plate and refrigerate until set, about 20 minutes.
• Place cream cheese in a mixing bowl and mix until broken up. Add Splenda®, lemon juice, and vanilla extract and blend well. Mix in coconut milk mixture slowly until desired consistency is reached. Pour filling into the pie plate and chill in the refrigerator for 1 hour.

LOW CARB LIQUID SPLENDA CHEESECAKE

Steps:

• Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
• In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
• In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
• Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
• Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
• Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
• Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
• Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
• Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.

LOW CARB CHEESECAKE WITH PECAN CRUST

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Spray a springform pan with a non stick spray. Combine and press the CRUST ingredients into the bottom and sides of the spring form pan. Wrap the bottom of the pan with foil.
• 3. Mix together the cheesecake ingredients adding the eggs one at a time. Do not over beat.
• 4. Add the cheesecake mixture to the crust. Put in a water bath and bake for at least 50 minutes. You will need to check the cheesecake after 50 minutes to see if it is done.
• 5. Enjoy!!! Picture to follow...

LOW-CARB INSTANT POT® CHEESECAKE

Steps:

• Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
• Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
• Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
• Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
• Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.

LOW CARB CHEESECAKE MOUSSE

Steps:

• Melt sugar free jello (any flavor) in boiling water.
• Stir well to dissolve and cool slightly.
• Beat softened cream cheese until smooth and stir in cooled jello.
• Lightly fold in heavy cream until well mixed.
• Pour into serving dishes and put in fridge to chill at least 3 hours.

LOW CARB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350-degrees.
• Mix 1/4c Splenda, ground nuts and butter.
• Press into springform pan.
• Bake for 20 minutes.
• Turn oven down to 300-degrees.
• Bring all cold ingredients to room temperature.
• With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• Add all other ingredients except eggs and pumpkin.
• When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• Fold pumpkin into the batter.
• When pumpkin is blended, do not mix any more.
• Always treat the batter gently.
• Add the pumpkin batter to a well greased springform pan.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• This is called a water bath.
• It is a gentler way to cook the cheesecake.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
• Let it set up for several hours in the fridge, preferably overnight.