15 Tasty Low Carb No Sugar Cheesecake Recipe

Low Carb No Sugar Cheesecake Recipe is the perfect answer for those looking to enjoy a guilt-free, creamy dessert without compromising their health goals. Cheesecake has long been a favorite indulgence for dessert lovers, known for its rich, velvety texture and decadent flavor. However, traditional recipes often come with a high sugar and carb content, which can be off-limits for those following ketogenic, diabetic-friendly, or sugar-free diets.

The good news? You don’t have to give up on cheesecake! With these 15 tasty and easy low-carb, no-sugar cheesecake recipes, you can indulge in a healthier version of this classic dessert. Each recipe is crafted to satisfy your sweet tooth while keeping carbs and sugars in check, making them ideal for health-conscious dessert lovers. Get ready to explore delicious flavors and creative twists that prove eating healthier doesn’t mean sacrificing taste!

Low Carb No Sugar Cheesecake Recipe

1. Classic Keto Cheesecake

This Classic Keto Cheesecake is a creamy, rich, and indulgent dessert that is completely low-carb and sugar-free. It’s the perfect recipe for anyone craving a traditional cheesecake taste without breaking their healthy eating plan.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol (or preferred sugar substitute)
• 1 teaspoon vanilla extract

For the filling:

• 16 oz (2 packages) cream cheese, softened
• 2 large eggs
• ⅔ cup powdered erythritol
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (optional, for extra creaminess)

Instructions:
1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until combined.
• Press the mixture into the bottom of a greased 9-inch springform pan to form a crust.
• Bake for 8-10 minutes until lightly golden. Set aside to cool.

2. Make the filling:

• In a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
• Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
• Stir in vanilla extract and sour cream (optional) until the mixture is creamy.

3. Bake the cheesecake:

• Pour the filling over the cooled crust and spread evenly.
• Bake at 325°F for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

4. Chill and serve:

• Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
• Slice and enjoy!

Nutritional Information (per serving):

• Calories: 250
• Fat: 22g
• Protein: 6g
• Net Carbs: 3g
• Fiber: 1g

2. No-Bake Low Carb Cheesecake

This No-Bake Low Carb Cheesecake is a quick and easy dessert that requires no oven time! Perfect for those busy days, this creamy, smooth cheesecake uses simple low-carb and sugar-free ingredients, making it an ideal treat for keto and health-conscious dessert lovers.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol (or your favorite sugar substitute)
• 1 teaspoon cinnamon (optional)

For the filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup heavy whipping cream
• ⅔ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:
1. Make the crust:

• In a bowl, combine almond flour, melted butter, powdered erythritol, and cinnamon (if using).
• Press the mixture firmly into the bottom of an 8- or 9-inch springform pan or pie dish.
• Place the crust in the fridge to set while preparing the filling.

2. Prepare the filling:

• In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
• Add the vanilla extract and lemon juice, mixing well.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

3. Assemble the cheesecake:

• Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours or overnight to set.

4. Serve:

• Slice and enjoy! Add fresh berries or a sugar-free berry sauce if desired.

Nutritional Information (per serving):

• Calories: 270
• Fat: 25g
• Protein: 5g
• Net Carbs: 4g
• Fiber: 1g

3. Lemon Zest Cheesecake

This Lemon Zest Cheesecake is a refreshing, tangy twist on the classic cheesecake. Packed with bright citrus flavor and a smooth, creamy texture, it’s low-carb, sugar-free, and perfect for spring and summer gatherings. The zesty lemon notes balance the richness, making this a crowd-pleasing dessert for keto and health-conscious eaters.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon zest

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ⅔ cup powdered erythritol
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (plus extra for garnish)
• ½ teaspoon vanilla extract
• 2 tablespoons sour cream (optional, for extra creaminess)

For the topping (optional):

• ¼ cup sugar-free whipped cream
• Additional lemon zest or lemon slices for decoration

Instructions:
1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, mix almond flour, melted butter, powdered erythritol, and lemon zest until combined.
• Press the mixture firmly into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes until lightly golden. Let it cool while preparing the filling.

2. Make the filling:

• In a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
• Add eggs one at a time, mixing gently to avoid overmixing.
• Stir in the lemon juice, lemon zest, vanilla extract, and sour cream (if using) until the filling is creamy and well-combined.

3. Bake the cheesecake:

• Pour the filling over the cooled crust and spread evenly.
• Bake at 325°F for 40-45 minutes or until the edges are set, and the center has a slight jiggle.
• Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour.

4. Chill and serve:

• Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
• Before serving, garnish with sugar-free whipped cream, lemon zest, or lemon slices.

Nutritional Information (per serving):

• Calories: 260
• Fat: 23g
• Protein: 6g
• Net Carbs: 4g
• Fiber: 1g

4. Chocolate Swirl Cheesecake

This Chocolate Swirl Cheesecake combines the rich, creamy texture of classic cheesecake with decadent swirls of sugar-free chocolate. It’s a visually stunning and delicious low-carb dessert that satisfies chocolate and cheesecake cravings while staying keto-friendly.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons cocoa powder (unsweetened)
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ⅔ cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup sour cream (optional, for extra creaminess)

For the chocolate swirl:

• ⅓ cup sugar-free dark chocolate chips
• 2 tablespoons heavy whipping cream

Instructions:
1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, mix almond flour, cocoa powder, powdered erythritol, and melted butter until combined.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes, then let cool.

2. Prepare the filling:

• In a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
• Add the eggs one at a time, mixing gently after each addition.
• Stir in vanilla extract and sour cream (if using) until fully combined.

3. Make the chocolate swirl:

• In a microwave-safe bowl, melt the sugar-free chocolate chips with heavy cream in 20-second intervals, stirring between each until smooth.

4. Assemble the cheesecake:

• Pour the cheesecake filling over the cooled crust and spread evenly.
• Drizzle the melted chocolate over the filling in thin lines or dollops.
• Use a toothpick or knife to swirl the chocolate into the filling, creating a marbled effect.

5. Bake and cool:

• Bake the cheesecake at 325°F for 40-45 minutes, until the edges are set and the center slightly jiggles.
• Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.

6. Chill and serve:

• Refrigerate for at least 4 hours or overnight to set completely.
• Slice and serve chilled for the perfect chocolate-kissed treat.

Nutritional Information (per serving):

• Calories: 280
• Fat: 25g
• Protein: 6g
• Net Carbs: 4g
• Fiber: 2g

5. Raspberry Cheesecake Bars

These Raspberry Cheesecake Bars offer the perfect balance of sweet, tart, and creamy flavors. With a buttery almond flour crust, smooth cheesecake filling, and a fresh raspberry swirl, these low-carb, sugar-free bars are perfect for portion-controlled indulgence.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol
• ½ teaspoon vanilla extract

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ⅔ cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (optional for creaminess)

For the raspberry swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon juice

Instructions:
1. Make the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract.
• Press the mixture firmly into the bottom of a greased 9×9-inch baking pan.
• Bake for 8-10 minutes until lightly golden. Let cool.

2. Prepare the raspberry swirl:

• In a saucepan over medium heat, combine raspberries, powdered erythritol, and lemon juice.
• Cook for 5-7 minutes, mashing the raspberries until they form a thick sauce.
• Strain the mixture through a fine mesh sieve to remove seeds (optional). Set aside to cool.

3. Make the cheesecake filling:

• In a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
• Add eggs one at a time, mixing gently.
• Stir in the vanilla extract and sour cream (if using) until creamy.

4. Assemble the bars:

• Pour the cheesecake filling over the cooled crust and smooth the top.
• Drizzle the raspberry sauce over the filling in thin lines or small dollops.
• Use a toothpick or knife to swirl the sauce into the cheesecake filling, creating a marbled effect.

5. Bake and chill:

• Bake at 325°F for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
• Let the bars cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

6. Slice and serve:

• Once chilled, slice into bars and serve. Top with fresh raspberries or a dusting of powdered erythritol if desired.

Nutritional Information (per serving):

• Calories: 220
• Fat: 20g
• Protein: 5g
• Net Carbs: 4g
• Fiber: 2g

6. Mini Cheesecake Bites

These Mini Cheesecake Bites are the perfect bite-sized treats for portion control and easy snacking. With a buttery almond flour crust and creamy, sugar-free cheesecake filling, they are a great low-carb dessert option for parties, gatherings, or a quick sweet fix.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tablespoons melted butter
• 1 tablespoon powdered erythritol
• ½ teaspoon vanilla extract

For the filling:

• 8 oz (1 package) cream cheese, softened
• ⅓ cup powdered erythritol
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoons sour cream (optional for extra creaminess)

Optional toppings:

• Fresh berries (raspberries, blueberries, or strawberries)
• Sugar-free whipped cream
• Dusting of powdered erythritol

Instructions:
1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• Line a mini muffin tin with paper liners (makes about 12-14 bites).
• In a small bowl, mix almond flour, melted butter, powdered erythritol, and vanilla extract until crumbly.
• Divide the mixture evenly among the muffin cups, pressing it firmly into the bottoms.

2. Bake the crust:

• Bake for 5-7 minutes until slightly golden. Remove from the oven and let cool slightly.

3. Make the filling:

• In a mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
• Add the egg, vanilla extract, and sour cream (if using), mixing until combined. Do not overmix.

4. Fill the muffin cups:

• Spoon the cheesecake filling into the cooled crusts, filling each cup about ¾ full.

5. Bake and cool:

• Bake for 12-15 minutes, or until the centers are set with a slight jiggle.
• Allow the mini cheesecake bites to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

6. Add toppings and serve:

• Once chilled, top each cheesecake bite with fresh berries, sugar-free whipped cream, or a dusting of powdered erythritol, if desired.

Nutritional Information (per serving):

• Calories: 110
• Fat: 10g
• Protein: 3g
• Net Carbs: 2g
• Fiber: 1g

7. Peanut Butter Cheesecake

This Peanut Butter Cheesecake is a dream come true for peanut butter lovers! With a creamy, sugar-free filling infused with rich peanut butter flavor and a buttery almond flour crust, this low-carb treat will satisfy cravings without compromising your diet.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup natural, unsweetened peanut butter (smooth)
• ⅔ cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (optional for extra creaminess)

Optional topping:

• 2 tablespoons melted sugar-free chocolate (for drizzle)
• Chopped peanuts

Instructions:

1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract until crumbly.
• Press the crust mixture firmly into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes, then allow to cool slightly.

2. Make the filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the powdered erythritol and natural peanut butter, and beat until well combined.
• Mix in the eggs, one at a time, ensuring not to overmix.
• Stir in vanilla extract and sour cream (if using) until the filling is smooth and creamy.

3. Assemble the cheesecake:

• Pour the peanut butter filling over the cooled crust, spreading it evenly.

4. Bake and cool:

• Bake at 325°F for 40-45 minutes, or until the edges are set and the center slightly jiggles.
• Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
• Refrigerate for at least 4 hours or overnight to fully set.

5. Add toppings:

• Drizzle melted sugar-free chocolate over the cheesecake and sprinkle chopped peanuts for extra texture and flavor.

6. Serve:

• Slice and serve chilled for the ultimate creamy peanut butter treat.

Nutritional Information (per serving):

• Calories: 320
• Fat: 28g
• Protein: 8g
• Net Carbs: 5g
• Fiber: 2g

8. Strawberry Delight Cheesecake

This Strawberry Delight Cheesecake combines a creamy, velvety cheesecake filling with a sugar-free strawberry topping for the perfect refreshing dessert. It’s a delicious low-carb and no-sugar alternative for strawberry lovers craving a classic, fruity cheesecake experience.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol
• ½ teaspoon vanilla extract

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (optional for creaminess)

For the strawberry topping:

• 1 ½ cups fresh or frozen strawberries, chopped
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon juice
• 1 teaspoon gelatin powder (for thickening, optional)

Instructions:

1. Make the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes until lightly golden. Let it cool slightly.

2. Prepare the filling:

• In a large bowl, beat the softened cream cheese until smooth.
• Add the powdered erythritol and mix well.
• Beat in the eggs one at a time, ensuring not to overmix.
• Stir in vanilla extract and sour cream (if using) until the mixture is creamy and smooth.

3. Bake the cheesecake:

• Pour the filling over the cooled crust and smooth the top.
• Bake at 325°F for 40-45 minutes, or until the edges are set and the center slightly jiggles.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

4. Prepare the strawberry topping:

• In a saucepan over medium heat, combine strawberries, powdered erythritol, and lemon juice.
• Cook for 5-7 minutes until the strawberries break down and the mixture thickens slightly.
• If using gelatin, sprinkle it over the mixture and stir well to dissolve. Let it cool.

5. Assemble and chill:

• Once the cheesecake has cooled, spread the strawberry topping evenly over the surface.
• Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

6. Serve:

• Slice and serve chilled. Add a few fresh strawberry slices or mint leaves for a decorative touch.

Nutritional Information (per serving):

• Calories: 240
• Fat: 21g
• Protein: 6g
• Net Carbs: 5g
• Fiber: 1g

9. Pumpkin Spice Cheesecake

This Pumpkin Spice Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, cozy flavors of pumpkin and spice. It’s a perfect low-carb, no-sugar dessert for the fall season or anytime you crave pumpkiny goodness!

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol
• 1 teaspoon cinnamon

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup powdered erythritol
• 1 cup pure pumpkin puree (unsweetened)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 2 tablespoons sour cream (optional for extra creaminess)

Instructions:

1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, mix almond flour, melted butter, powdered erythritol, and cinnamon until crumbly.
• Press the mixture into the bottom of a greased 9-inch springform pan evenly.
• Bake for 8-10 minutes until lightly golden. Let it cool slightly.

2. Make the pumpkin filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add powdered erythritol and beat until combined.
• Mix in the pure pumpkin puree, vanilla extract, and sour cream (if using).
• Add cinnamon, nutmeg, ginger, cloves, and eggs one at a time, mixing until smooth and well incorporated.

3. Assemble the cheesecake:

• Pour the pumpkin mixture into the cooled almond flour crust and smooth the top with a spatula.

4. Bake:

• Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the door open, and let it cool for 1 hour in the oven.

5. Chill:

• Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.

6. Serve:

• Slice and serve chilled. Optionally, top with a dollop of sugar-free whipped cream or a sprinkle of cinnamon.

Nutritional Information (per serving):

• Calories: 280
• Fat: 25g
• Protein: 6g
• Net Carbs: 6g
• Fiber: 2g

10. Coconut Cream Cheesecake

This Coconut Cream Cheesecake combines the creamy, luscious texture of classic cheesecake with the tropical flavors of coconut. Topped with a layer of whipped coconut cream and a sprinkle of shredded coconut, this low-carb, no-sugar dessert is both satisfying and refreshing!

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons shredded unsweetened coconut
• 2 tablespoons powdered erythritol
• ½ teaspoon vanilla extract

For the filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup powdered erythritol
• 1 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup unsweetened shredded coconut

For the whipped topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• ½ teaspoon vanilla extract
• ¼ cup unsweetened shredded coconut (optional for garnish)

Instructions:

1. Prepare the crust:

• Preheat the oven to 325°F (160°C).
• In a bowl, combine almond flour, shredded coconut, powdered erythritol, melted butter, and vanilla extract until crumbly.
• Press the mixture into the bottom of a greased 9-inch springform pan evenly.
• Bake for 8-10 minutes until lightly golden. Allow to cool.

2. Prepare the filling:

• In a large mixing bowl, beat the cream cheese until smooth and creamy.
• Add the powdered erythritol and beat until combined.
• Mix in vanilla extract, eggs (one at a time), and unsweetened coconut milk until smooth.
• Fold in the shredded coconut until evenly distributed.

3. Assemble the cheesecake:

• Pour the coconut cream mixture over the cooled crust and smooth the top with a spatula.

4. Bake:

• Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

5. Prepare the whipped topping:

• While the cheesecake is cooling, whip the heavy whipping cream, powdered erythritol, and vanilla extract in a chilled mixing bowl until soft peaks form.
• Spread the whipped topping evenly over the cooled cheesecake.

6. Garnish and chill:

• Sprinkle shredded unsweetened coconut over the top as desired.
• Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

7. Serve:

• Slice and serve chilled for a creamy, coconut-filled dessert experience.

Nutritional Information (per serving):

• Calories: 290
• Fat: 25g
• Protein: 6g
• Net Carbs: 5g
• Fiber: 2g

FAQ

Are these cheesecake recipes suitable for diabetics?

Yes, all these recipes are low carb and sugar-free, using alternatives like erythritol or stevia. They are suitable for individuals managing blood sugar levels, but always consult your doctor if you have specific dietary concerns.

Can I use other sweeteners instead of erythritol or stevia?

Absolutely! You can swap erythritol or stevia with other low-carb sweeteners like monk fruit sweetener or xylitol, depending on your preference and dietary needs.

How can I store leftovers from these cheesecakes?

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Can I make these recipes nut-free for allergies?

Yes, almond flour can be replaced with sunflower seed flour or other low-carb, nut-free alternatives to accommodate nut allergies while maintaining the low-carb and no-sugar benefits.