Rich, creamy, and perfect for any occasion, this Sugar-Free Cheesecake is so delicious, no one will guess it's sugar-free! Featuring a buttery almond flour crust and a velvety filling sweetened with monk fruit, it delivers classic flavor while being easier on blood sugar. Versatile for any season, you can top it with lemon curd in spring, fresh berries in summer, Pumpkin Spice Sauce in fall, or festive pomegranate seeds or even Cranberry Chutney in winter. Satisfying and ideal for holidays or special events, this cheesecake is also low carb, gluten-free, and grain-free.
Featured Review
⭐⭐⭐⭐⭐
"Absolutely delicious—tastes just like regular cheesecake. I'll definitely be making this again and again."
– Natalie
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Cheesecake: Another Favorite Dessert
Though I've never been a big dessert person, cheesecake has always been a favorite. There's just something about the creamy texture and mouthwatering flavors that really hits the spot. Plus, it's incredibly versatile—you can enjoy it plain or dress it up with toppings to suit any season, holiday, or taste preferences.
My husband, Jeff, recently requested it as his birthday cake, topped with a strawberry sauce. I used the sugar-free strawberry sauce and whipped cream from my Sugar-Free Strawberry Shortcake recipe, and voilà—it was exactly what he wanted.
Sugar-Free Cheesecake Fitting Every Season
As it is currently fall and therefore pumpkin season, I have developed a Sugar-Free Pumpkin Spice Sauce recipe to go with this cheesecake. While not traditional, Cranberry Chutney would also make a unique, chunky sweet-tart topping. I'm planning on developing a sugar-free cheesecake topping to fit every season, so subscribe to be notified as soon as these recipes hit the blog!
Equipment
For the best results, here's the equipment you'll need to make my Sugar-Free Cheesecake recipe:
- 9-inch non-stick springform pan
- Medium mixing bowl
- Large mixing bowl
- Stand mixer fitted with paddle attachment or hand mixer
- Rubber spatulas
- Measuring cups and spoons
- Whisk
- Baking sheet (to place under the springform pan)
- Wire cooling rack
- Chef’s knife (for slicing)
- Butter or pastry brush (for greasing the pan)
- Large plates (for bringing cream cheese to room temperature)
- Small bowl (for warming eggs to room temperature)
Ingredients
The ingredients that make this Sugar-Free Low Carb Cheesecake irresistible include (shown across 2 photos):
For the Grain-Free Crust:
- Blanched almond flour
- Monk fruit sweetener
- Ground cinnamon - I've added this to give the illusion of a graham cracker crust.
- Unsalted butter, melted, plus more for greasing the pan
- Vanilla extract
For the Sugar-Free Cheesecake Filling:
- Full-fat cream cheese, at room temperature - I don't recommend softening in the microwave as it will heat it unevenly. Bringing it naturally to room temp is best.
- Granulated monk fruit sweetener
- Vanilla extract
- Large eggs, at room temperature
- Full-fat sour cream, at room temperature
- Lemon juice, freshly squeezed, at room temperature
Top Tip
For a smooth, lump-free cheesecake filling, make sure all ingredients are at room temperature before mixing. Take them out of the fridge 45 minutes to an hour ahead.
Instructions - Step-by-Step with Photos
Here are step-by-step instructions to make this Sugar-Free Cheesecake:
Bring Ingredients to Room Temperature
About 45 minutes to an hour before you start, take out the cream cheese, eggs, sour cream, and lemon juice. Chop the cream cheese into cubes and spread them out on a plate or two so they warm up evenly. Check their temperature before mixing—if they still feel chilly, give them another 10-15 minutes.
Prepare the Crust
Preheat your oven to 350°F (175°C) and place oven rack in the center position. Grease a 9-inch non-stick springform pan with butter.
In a medium mixing bowl, whisk together crust dry ingredients: almond flour, monk fruit sweetener, and cinnamon.
Stir in the melted butter and vanilla with a spatula until it all comes together like wet sand.
Press the crust mixture flat into the bottom of the pan with your hands. I don't press the crust up the sides as I find unnecessary (and more work).
Ensure it’s packed down tight and even.
Bake in the preheated oven for 10 minutes, or until golden and aromatic. Let it cool for at least 10 minutes on a wire cooling rack while you prepare the filling.
Make the Sugar-Free Cheesecake Filling
Lower the oven temperature to 325°F (160°C). Beat the softened cream cheese and monk fruit sweetener in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until it’s smooth and luscious. Don’t forget to scrape down the sides of the bowl to get everything well combined.
Reduce mixer speed to low and add vanilla extract. Crack in the eggs one by one, mixing gently and scraping the bowl between each addition. The key is to mix just until combined—no overmixing!
Scrape down the sides and paddle and remove bowl from mixer. Gently fold in the sour cream and fresh lemon juice with a spatula.
You’ve got yourself a silky-smooth filling.
Pour the cheesecake filling over your baked crust, spreading it out evenly.
Tap the pan firmly on the counter several times to release any air bubbles for a smoother, creamier finish. It doesn't have to be perfect.
Bake the Cheesecake
Place the springform pan on a baking sheet to catch any drips and slide it into the oven. Bake for 50-60 minutes, until the edges are set but the center still has a little wiggle—just the way you want it! Avoid overbaking.
Turn off the oven, crack open the door, and let the cheesecake cool in the oven for an hour. This step helps prevent cracks from forming on top.
Chill the Cheesecake
Remove cheesecake from oven, place pan on a wire rack, and allow to fully cool to room temperature. I find this takes about 1.5-2 hours. Don't leave out too long as you don't want it to spoil or dry out.
Once it’s cooled, pop it in the fridge for at least 4 hours, or even better, overnight.
Carefully run a knife around the edges to release the cheesecake from the pan.
Then gently remove the springform ring.
Use a sharp knife for slicing and dip it in hot water, wiping dry between each cut for clean slices. I forgot to wipe it clean before the second slice for these photos and got a messy edge. Oh well.
Serve your Sugar-Free Low Carb Cheesecake
Serve your cheesecake plain or top it with your favorite sugar-free toppings, like fresh berries, a drizzle of pumpkin spice sauce, cranberry chutney, or a generous spoonful of strawberry sauce and whipped cream.
Storage
Refrigerator: Store leftover cheesecake in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 5 days.
Freezer: You can freeze the cheesecake, either whole or in individual slices. To freeze the whole cheesecake, place it on a freezer-friendly plate or cardboard round, wrap it tightly in plastic wrap, then add a layer of aluminum foil for extra protection. For individual slices, wrap each slice in plastic wrap and store them in a resealable freezer bag or airtight container. Store in the freezer for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight. If freezing whole, slice after thawing.
FAQs: Sugar-Free Low Carb Cheesecake
To avoid cracks, don’t overmix the batter and bake the cheesecake in a gentle, even heat. Letting it cool in the oven with the door slightly open for an hour after baking also helps prevent cracks from forming.
Cracks, large and small, can still sometimes happen. Luckily, cracks don’t affect flavor, but if you want to cover them, add toppings like fresh berries, whipped cream, or a sugar-free sauce.
A springform pan makes it easier to remove the cheesecake, but you can use a regular 9-inch cake pan. Just line it with parchment paper and leave some overhang to help lift out the cheesecake.
The edges should be set, but the center should still jiggle when you gently shake the pan. It will continue to firm up as it cools. Don't leave the oven door open too long or remove the pan from the oven to jiggle it as this sudden change in temperature may result in cracks.
This is a tricky question to answer as other sugar-free sweeteners don't measure at a 1:1 ratio with monk fruit sweetener. I've not tested it with any other type of sugar-free sweetener, so I can't say for certain that it would turn out the same texturally or how much of that sweetener to add.
Related Recipes
Sugar-Free Cheesecake (Low Carb, Gluten-Free)
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Sugar-Free Cheesecake with a buttery crust and velvety filling so rich and creamy, you'll never believe it's sugar-free! A versatile sugar-free dessert fitting any occasion, deliciously enjoyed on its own or dressed with seasonal toppings, this cheesecake is also low carb, gluten-free, and grain-free.
Ingredients
For the Grain-Free Crust:
- 1 ½ cups blanched almond flour
- 2 tablespoons granulated monk fruit sweetener
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted, plus more for greasing the pan
- ½ teaspoon vanilla extract
For the Sugar-Free Cheesecake Filling:
- 24 ounces (680 grams) full-fat cream cheese, at room temperature
- 1 cup granulated monk fruit sweetener
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- ½ cup full fat sour cream, at room temperature
- 1 tablespoon lemon juice, freshly squeezed, at room temperature
Instructions
- Bring Ingredients to Room Temperature: About 45 minutes prior to baking, remove cream cheese from the refrigerator, chop into cubes, and place in one layer on a plate or two. Place eggs in a bowl; measure out sour cream and lemon juice and allow to warm up to room temperature. Check the temperature of the ingredients prior to starting – if they still feel cold, allow to warm up for 10-15 additional minutes.
- Prepare the Crust: Preheat your oven to 350°F (175°C) and place oven rack in the center position. Grease a 9-inch non-stick springform pan with butter.
- In a medium mixing bowl, whisk together the almond flour, monk fruit sweetener, and cinnamon until evenly combined. Add the melted butter and vanilla extract and stir with a spatula until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared springform pan, ensuring it's well-packed.
- Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and place on a wire cooling rack to cool while you prepare the filling.
- Make the Cheesecake Filling: Reduce the oven temperature to 325°F (160°C).
- Using a stand mixer with the paddle attachment or a hand mixer with the whisk attachments, beat the softened cream cheese and monk fruit sweetener on medium speed until smooth and creamy, scraping down the sides as needed.
- Reduce mixer speed to low. Add the vanilla extract and eggs, one at a time, beating on low speed and scraping down the sides of the bowl after each addition until just combined. Do not overmix.
- Using a spatula, gently fold in the sour cream and lemon juice until the mixture is smooth.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan against the counter several times release any air bubbles.
- Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set, but the center is still jiggly. Be careful not to overbake.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- Remove cheesecake from oven, place pan on a wire cooling rack, and allow to cool to room temperature.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
- Slice: Carefully run a knife around the edges of the cheesecake before removing the springform pan's outer ring. Using a chef's knife, slice into 8 servings (or your desired number). To keep the cheesecake from sticking to the knife, dip the blade in hot water before each slice, then wipe it dry. Press down firmly to slice in one smooth motion.
- Serve: Serve your sugar-free cheesecake plain or with your favorite sugar-free toppings, such as fresh berries, pomegranate seeds, or a drizzle of sugar-free sauce, like the strawberry topping (and/or the whipped cream) for my Sugar-Free Strawberry Shortcake, Sugar-Free Pumpkin Spice Sauce or Cranberry Chutney.
- Store: Store cheesecake leftovers in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 5 days. For freezer instructions, see notes below.
Notes
- Room Temperature Ingredients: this is a pain but important for equal blending and to prevent cracking. It is especially vital for the cream cheese to be at room temperature lest the batter be lumpy. I haven't had success softening cream cheese in the microwave when making cheesecake as it gets warmed unevenly. I chop it into cubes and lay it in a single layer on a few plates so it warms to room temperature quickly.
- To Freeze: You can freeze the cheesecake whole or in individual slices. To freeze the whole cheesecake, place on a freezer-friendly plate or cardboard round, wrap tightly in plastic wrap, then in aluminum foil for extra protection. For individual slices, wrap each slice in plastic wrap and store in a resealable freezer bag. Either way, it can be kept in the freezer for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight. If freezing whole, slice after thawing.
- Estimated Net Carbs: ~6–7g per slice (based on 8 slices, served plain; total carbs below include sugar alcohols).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Conventional Oven
- Cuisine: North American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
Slisia or Lisa Andrew says
Super good recipe, and I was wondering if you knew how many carbs are in n each serving so that I know how much insulin I need to do.
Gail Gromaski says
Hi! I'm so glad you enjoyed the recipe—thank you for taking the time to rate and review!
I've since updated the nutrition calculation for this recipe to use a more detailed method, which includes the sugar alcohols in the sweetener in the carb count. It now comes out to about 36.5g total carbs per serving (based on 8 slices, plain).
Because this recipe uses a monk fruit sweetener that contains erythritol, many people count "net carbs" by subtracting the sugar alcohols, which would be much lower (~6–7g per serving).
As always, nutrition calculators can vary, and the exact carb count will depend on the ingredients and brands used. I recommend using your own trusted calculator with your specific ingredients.
Shirley E Brush says
I didn't make the crust figuring even less carbs. Great dessert.
Thanks for the recipe
Gail Gromaski says
Thanks so much for trying the recipe, Shirley! Going crustless is such a smart move, and I'm really glad you enjoyed it! If you ever try it with the crust version too, I'd love to hear how it compares.
Layna says
Hi there! Is there an alternative to almond flour that you'd recommend? If so, what would be best and would the measurements be the same? Thank you!!
Gail Gromaski says
Hi Layna! I haven't tested this recipe with other flours, but I hear that sunflower seed flour can be a good nut-free low carb 1:1 swap for almond flour. Just so you know if you end up using it it in other recipes—it can sometimes turn baked goods a little green when combined with baking soda or powder, but it has no impact on flavor or quality. This recipe doesn't call for baking soda or powder, so that shouldn't be an issue here. If you try it, I'd love to hear how it turns out!
Amanda says
I actually just have a question. Can I use a regular hand mixer with regular wisks? I don't have a standing mixer or a paddle attachment and they are too expensive for me to buy right now.
Gail Gromaski says
Hi Amanda! Absolutely—a hand mixer with the whisk attachments will work perfectly! It might take a little longer than a stand mixer, but as long as your cream cheese is softened to room temp, it'll blend up nice and smooth.
Amanda says
Thank you so much for answering my question. I'm looking forward to making this cheesecake for my husbands birthday next month.
Gail Gromaski says
My pleasure, Amanda! I'm sure your husband will love it (mine does!). Please let me know how it turns out if you get a chance!
Natalie says
This was absolutely delicious 😋 tastes just like a regular cheesecake. Will definitely make this again and again.
Gail Gromaski says
Thank you so much, Natalie! I'm thrilled you loved it—that "tastes just like a regular cheesecake" compliment is music to my ears. I'm so glad it's one you'll be making again and again!
Jan says
I plan on making this recipe for my son's birthday on October 12th (his actual birthday (Canadian Thanksgiving). He is trying to cut down on sugar so I thought it would be perfect. I'm also going to try your pumpkin spice sauce to go with it. Sounds so yummy!!
Gail Gromaski says
That sounds like such a lovely birthday dessert, Jan! I hope your son loves the cheesecake, and the pumpkin spice sauce is the perfect addition, especially for a Thanksgiving birthday. Happy early birthday to him, and I'd love to hear how everything turns out!
Jan says
If it tastes as good as it sounds I'm sure the whole family will love it. Yes that's what I thought too about the Thanksgiving birthday. I will wish him a happy birthday to him from you. I will try and report back here after the family tries it. Thank you !
Jan says
Is it not necessary to do a water bath? Most springform cheesecake recipes I've seen call for it.
Gail Gromaski says
Great question! I don't find a water bath necessary for this cheesecake. It's baked at a relatively low temperature and has consistently turned out smooth and creamy for me without one. A water bath promotes even baking and can help reduce cracking in some cheesecake recipes, but it also adds an extra step and can sometimes allow water to seep into a springform pan. If you prefer using one, you certainly can, but it isn't required for this recipe.