Best 6 No Crust Cheesecake Sugar Free Recipes

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Are you craving a delicious and creamy cheesecake without the guilt? Look no further than our guide to the best sugar-free, no-crust cheesecake recipes. With a variety of options to choose from, you can enjoy a sweet and satisfying treat without compromising your health goals. Whether you're a seasoned baker or a beginner in the kitchen, we've got you covered with easy-to-follow instructions and helpful tips to create the perfect sugar-free cheesecake.

Let's cook with our recipes!

LOW CARB KETO CHEESECAKE



Low Carb Keto Cheesecake image

Provided by Brenda Bennett |Sugar Free Mom

Number Of Ingredients 10

24 ounces cream cheese (3 (8 oz.) packages, softened)
3 eggs
1 egg yolk
1 cup sour cream
1 tsp lemon juice
1 tsp vanilla liquid stevia
2 tsp vanilla extract
1/3 cup Swerve confectioner's sweetener
1 tsp baking powder
1/4 tsp salt

Steps:

  • Preheat oven to 325 degrees F.
  • Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.
  • Grease an 8 inch spring form pan and pour the batter into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
  • Place the spring form pan into a large roasting pan. Fill the roasting pan with hot water, until half way up the sides of the spring form pan.
  • Bake for 45 minutes. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
  • Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
  • Top with sugar free whipped cream and sugar free maple syrup if desired!

Nutrition Facts : ServingSize 1 slice, Calories 253 kcal, Carbohydrate 3 g, Protein 5 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 129 mg, Sodium 262 mg, Sugar 2 g

NO-SUGAR CHEESECAKE



No-Sugar Cheesecake image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 1/4 cups almond flour
1/2 cup pecans
1/4 cup confectioners' erythritol sweetener, such as Swerve
Five 8-ounce packages cream cheese, at room temperature
1 3/4 cups confectioners' erythritol sweetener, such as Swerve
1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs

Steps:

  • For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
  • Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
  • For the filling: Reduce the oven temperature to 325 degrees F.
  • Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
  • Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
  • Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

NO BAKE SUGAR FREE CHEESE CAKE



No Bake Sugar Free Cheese Cake image

This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.

Provided by Penny Lipchen

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 15m

Yield 9

Number Of Ingredients 8

1 ¾ cups graham cracker crumbs
½ cup butter
½ teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
  • Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
  • Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 17 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 330.1 mg, Sugar 6.9 g

NO CRUST CHEESECAKE - SUGAR FREE



No Crust Cheesecake - Sugar Free image

I have not tried this recipe. I got this recipe from The Everything Low Carb Cookbook. You can vary the flavor by substituting different extracts for citrus extracts, but always add the vanilla extract.

Provided by internetnut

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

1 tablespoon butter, for greasing
2 lbs cream cheese, at room temperature
1 cup sugar substitute
4 eggs, at room temperature
1/4 teaspoon orange extract
1/4 teaspoon lemon extract
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside.
  • Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
  • Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven.
  • Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
  • Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.

Nutrition Facts : Calories 358, Fat 29.9, SaturatedFat 18.3, Cholesterol 159.6, Sodium 254.9, Carbohydrate 14.7, Sugar 11.6, Protein 8.2

EASY SUGAR FREE CHEESECAKE



Easy Sugar Free Cheesecake image

Make and share this Easy Sugar Free Cheesecake recipe from Food.com.

Provided by reedbby

Categories     Cheesecake

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/4 cups crumbled ginger snaps or 1 1/4 cups crumbled vanilla wafers
3 tablespoons melted butter
8 ounces cream cheese
16 ounces light cream cheese
1 cup Splenda granular
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1/4 cup reduced-fat milk
1 -2 teaspoon lemon flavoring, for lemon cheesecake
1 to 2 teaspoon lemon, rind of, grated

Steps:

  • Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
  • Bake in oven for 10 minutes and then remove and cool to room temperature.
  • Reset oven to 325°F
  • In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
  • Add vanilla (and lemon extract or peel if desired).
  • Mix.
  • Add one egg at a time, beating well after each addition.
  • Add milk and mix until smooth.
  • Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
  • Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
  • After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE



Low-Carb Sugar-Free Instant Pot® Cheesecake image

A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.

Provided by margie c.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h50m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, at room temperature
⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
1 teaspoon vanilla extract
2 eggs, room temperature
1 cup sliced fresh strawberries

Steps:

  • Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
  • Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
  • Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
  • Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
  • Dice strawberries and sprinkle over cheesecake just before serving.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 19.1 g, Cholesterol 108.1 mg, Fat 20.8 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 12.7 g, Sodium 183.5 mg, Sugar 17.2 g

Tips:

  • Use a quality cream cheese: This is the main ingredient in the cheesecake, so it's important to use a good quality cream cheese that is smooth and creamy.
  • Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients and prevent lumps.
  • Don't overmix the cheesecake batter: Overmixing can make the cheesecake tough, so mix it just until the ingredients are combined.
  • Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will help it set properly and develop its full flavor.

Conclusion:

No-crust cheesecake is a delicious and easy dessert that is perfect for any occasion. It is a great way to use up leftover cream cheese, and it can be made with a variety of different flavors. With a few simple tips, you can make a no-crust cheesecake that is sure to impress your friends and family.

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