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Sugar-Free Cheesecake Recipe (Baked)
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
 

All the rich, creamy, and tangy sweetness you've come to love from cheesecake, but none of the sugar! Try my Sugar-Free Cheesecake recipe!

Course: Dessert
Cuisine: American
Servings: 10
Author: Olivia Crouppen
Ingredients
  • 3 cups (24oz/675g) cream cheese, full fat, at room temperature
  • 1/2 cup (4oz/115g) sour cream, full fat at room temperature
  • 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar
  • 3 eggs*, at room temperature, beaten
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with a piece of parchment paper cut into a circle the size of the pan. Then, boil a pot of water, set aside

  2. In a large bowl, using a whisk or electric mixer beat the cream cheese and sour cream together until light and fluffy.

  3. Pour in the Lakanto sugar and mix until the sugar has dissolved about 3-5 minutes. 

  4. Next, add in the eggs and vanilla and mix to combine 

  5. Wrap the bottom of the prepared Springform pan with 2-3 layers of foil, making sure it's sealed nice and tight to prevent the hot water from seeping into the cheesecake. 

  6. Place the foil-wrapped springform pan into a large baking pan, then transfer the cheesecake mixture into the springform. Smooth out the top with a spatula.

  7. Transfer the large pan holding the cheesecake into the oven and quickly pour the recently boiled water into the large pan, allowing the hot water to come about 2 inches up the sided of the springform.

  8. Bake the cheesecake for 1 hour 20-30 minutes. When the cheesecake is done it will have risen slightly and will be firm around the outside with a very slight jiggle in the center. 

  9. Remove the cheesecake from the oven and allow to cool fully. Once cooled, cover and store in the fridge for a minimum of 4 hours, preferably overnight, to set. 

  10. When the cheesecake has set, remove from the pan. Slice and enjoy with fresh berries and raspberry sauce if desired. 

  11. Cover and store the cheesecake in the fridge for up to 4 days. It can also be frozen wrapped up tight for 4 weeks. 

Recipe Notes

*Eggs cannot be substituted in this recipe.