Sugar Free Cheesecake
This sugar free cheesecake delivers the full indulgent experience with a creamy filling, buttery almond flour crust, and classic tangy sweetness - all without a single gram of refined sugar.
Equipment
- 9-inch Springform Pan with Leakproof Base - essential for clean release
- Stand mixer - or handheld electric mixer
- Large roasting pan - for the water bath
- Parchment paper
- Mixing bowls - large and medium
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil - heavy-duty recommended
- Offset spatula - or the back of a spoon
- Wire cooling rack
- Fine-mesh strainer - optional, for a super-smooth filling
Ingredients
- 2 cups almond flour - 200g, super-fine blanched recommended
- 3 tablespoons powdered monk fruit sweetener - 36g
- 1/4 teaspoon ground cinnamon
- 5 tablespoons unsalted butter - 70g, melted
For the Cheesecake Filling
- 24 oz cream cheese - 680g, 3 blocks of 8 oz each, softened to room temperature, full-fat
- 1 cup powdered monk fruit sweetener - 192g
- 3 large eggs - at room temperature
- 1/2 cup full-fat sour cream - 120g, at room temperature
- 1/4 cup heavy whipping cream - 60ml
- 2 tablespoons fresh lemon juice - 30ml
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
For Serving (Optional)
- fresh strawberries - or mixed berries
- lemon curd
- sugar-free caramel sauce
- vanilla bean ice cream - sugar-free if preferred
- toasted coconut flakes
- fresh peaches - sliced
- sugar-free dark chocolate ganache
Instructions
- Bring cream cheese, eggs, and sour cream to room temperature for 1-2 hours before starting.
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, grease sides, and wrap the outside tightly with heavy-duty foil.
- Combine almond flour, monk fruit sweetener, and cinnamon. Stir in melted butter until mixture resembles wet sand.
- Press crust firmly into the prepared pan. Bake for 10-12 minutes until edges are golden. Set aside to cool.
- Beat softened cream cheese on medium speed for 2 minutes until smooth. Add monk fruit sweetener and mix until combined.
- Mix in lemon juice, vanilla extract, and salt on low speed until just combined.
- Add eggs one at a time, mixing on low after each addition until yolk disappears. Add sour cream and heavy cream, mixing until smooth.
- Pour filling over the pre-baked crust and smooth the top. Place the springform pan inside a roasting pan and fill with hot water to 1 inch up the sides.
- Bake for 55-65 minutes until edges are set but the center still wobbles gently.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from oven and cool at room temperature for another hour.
- Cover and refrigerate for a minimum of 6 hours, but ideally overnight.
- Run a knife around the edge of the pan, release the springform, and serve chilled with optional toppings.
Notes
- Always use room temperature ingredients for a smooth, lump-free filling. Cold cream cheese will not blend properly.
- Mix on low speed after adding the eggs to prevent incorporating too much air, which causes cracking.
- The water bath creates a moist, even baking environment that prevents cracks and ensures a silky texture.
- Use powdered, not granular, monk fruit sweetener so it dissolves completely without a gritty texture.
- Do not open the oven door during the first 45 minutes of baking, as sudden temperature changes can cause cracking.
- The cheesecake will still wobble in the center when done - it finishes cooking as it cools.
- Chill for the full 6-8 hours or overnight for the best texture and flavor development.
- Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- For clean slices, dip a sharp knife in hot water and wipe dry between each cut.
- Let slices sit at room temperature for 10-15 minutes before serving for the creamiest texture.