Heavenly Low-Carb Cheesecake

Sometimes you strike gold in the kitchen!  This is possibly one of the best things I’ve put in my mouth in the past few years for a sugar free dessert.  I’m not exaggerating!  I just happen to really enjoy cheesecake and I figured I’d go for it and try to create an on-plan, low carb, sugar free recipe that was to die for.   So many cheesecakes out there are similar, but here is mine incase you are looking for something yummy to bake.

cheesecake

For the Crust:

Heat oven to 350 degrees.  *You can use all almond flour if you want. I liked the combo. Mix together.  This is pretty thick and sticky.  I used a glass pie plate, but you can use a springform pan as well. I put a piece of parchment paper over it and pressed it down to spread it out.  It’s sticky! Mine was just in the bottom of my baking dish, not up the sides. Cook for 7-10 minutes.  Let it cool.  If you are going to bake the cheesecake right after, reduce the oven heat to 325.

For the Cheesecake:

  • 3, 8 ounce blocks of cream cheese, softened (full fat or 1/3 fat)
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream or 0% Greek yogurt (don’t use fat free sour cream)
  • 1/4 cup Super Sweet Blend or 1/2 cup Truvia or 1/2 cup Gentle Sweet

Instructions:

Pre-heat your oven to 325.  In a mixing bowl, add softened cream cheese, vanilla and sweetener.  I mixed it for about 5 minutes on medium, or until the lumps are gone.  I then added the eggs and blended until they were well incorporated.  Lastly, I added the sour cream.  I put my mixer on “fold” or low speed to just incorporate it all together.  No need for any high speed mixing at that last stage.  Place the mixture in a springform pan or baking dish on top of the crust.   I baked mine at 325 for 40 minutes.  It may take a little longer depending on how hot your oven is. When the top is slightly turning golden and it’s not sunken in the middle.  It was firmer to touch.   I let it cool on the counter, then I refrigerated it overnight.  I think 3 or 4 hours would do as well.   It does sink a little after it cools. I was worried that I’d not have enough room for the topping, but I did.  This about 10 servings.  It is very rich!

cheesecake2

This is wonderful just like that…plain jane.  If you want to kick it up a notch like I did, add the Salted Caramel and Chocolate Chip Pecan Bars on top!    Yes, yes I did!  You can go to that link for the recipe.  These have been a huge hit and they truly are yummy on their own as well.  Mix these two together and it was… heavenly.   I didn’t let the bars cool.  I followed all the instructions in that post and then added the nuts into the sauce pan off the heat.  I mixed the nuts in well with the caramel and poured it over the cake.  I then sprinkled my Lily’s Chocolate Chips over the top.  The cake was cold out of the fridge so it actually set up the caramel a bit after I poured it on and the chips didn’t even melt!

You could of course top with Skinny Chocolate (page 377) , Caramel Sauce, berries, fruits, etc.  This is just my version of heavenly cheesecake.  You can top it as you see fit for your family.  Hope you enjoy this as much as we did!

If you are new to my website, the cookbook and products I’m mentioning were created by Trim Healthy Mama.  If you don’t have the cookbook, it’s amazing!  Their sweeteners, gluten free Baking Blend and skin care line is exceptional!   These are the first sweeteners I’ve had in my sugar free lifestyle that I love and that don’t have an aftertaste.

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5.0 from 1 reviews
Heavenly Low-Carb Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • For the Crust:
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 egg
  • 1 tsp Super Sweet Blend or 2 tsp Truvia or 2 tsp Gentle Sweet
  • -----------------------------------------------------------------------------
  • For the Cheesecake:
  • 3, 8 ounce blocks of cream cheese, softened (full fat or ⅓ fat)
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream or 0% Greek yogurt
  • ¼ cup Super Sweet Blend or ½ cup Truvia or ½ cup Gentle Sweet
  • ----------------------------------------------------------------------------
  • See recipe for Salted Caramel and Chocolate Chips Bars
  • Or add topping of your choice.
Instructions
  1. For the crust:
  2. Heat oven to 350 degrees.
  3. *You can use all almond flour if you want. I liked the combo. Mix together.
  4. This is pretty thick and sticky. I put mine in my baking dish, put a piece of parchment paper over it and pressed it down to spread it out. It's sticky!
  5. Mine was just in the bottom of my baking dish, not up the sides.
  6. Cook for 7-10 minutes. Let it cool.
  7. ---------------------------------------------------------------------------
  8. For the Cheesecake:
  9. Pre-heat your oven to 325.
  10. In a mixing bowl, add softened cream cheese, vanilla and sweetener. I mixed it for about 5 minutes on medium, or until the lumps are gone.
  11. I then added the eggs and blended until they were well incorporated.
  12. Lastly, I added the sour cream. I put my mixer on "fold" or low speed to just incorporate it all together. No need for any high speed mixing at that last stage.
  13. Place the mixture in a springform pan or baking dish.
  14. I baked mine at 325 for 40 minutes. It may take a little longer depending on how hot your oven is. When the top is slightly turning golden and it's not sunken in the middle. It was firmer to touch. I let it cool on the counter, then I refrigerated it overnight. I think 3 or 4 hours would do as well.
  15. This about 10 servings.

Have a blessed day!


Comments

Heavenly Low-Carb Cheesecake — 35 Comments

  1. Hi, it sounds yum!
    One question: It sounds like you are baking the cream-cheese filling in a separate dish, and not on top of the crust, is that right?
    thanks

    • [email protected] on said:

      No, I baked my crust first and let it cool while I mixed the cheesecake filling. I then poured it over top and baked together.

    • [email protected] on said:

      I clarified that. I didn’t think about it. 🙂

  2. Hi,
    When you say 3 blocks of cream cheese do you mean 3 8oz blocks of cream cheese? Thanks. The recipe sounds yum!

    • [email protected] on said:

      Yes! 🙂

    • [email protected] on said:

      Yes!

  3. Ok well I have totally changed to using only THM baking blend. So any chance you could suggest how much of that I should use in place of the almond and coconut flour?
    Thanks I LOVE CHEESECAKE too!!

    • [email protected] on said:

      I’d probably use the same amount, Pat. Should work just fine. You could use another crust recipe from the THM cookbook if you want as well. It would be fine crustless as well.

  4. I used 1/2 cup of stevia and it was way too sweet, & bitter actually 🙁 Should it only be 1/4 cup? Or even less?

    • [email protected] on said:

      Did you use stevia extract? Pure stevia is very bitter if you don’t use but a pinch. What specific product did you use?

      • Hey there, I just tried this recipe and it’s great- I used Truvia Baking Blend. But after they loved this, I was asked to make a regular cheesecake too (not low carb) and I was wondering how much regular sugar I’d use in place of the Truvia Baking Blend. Hope you see this!

        • [email protected] on said:

          I’m sorry..I’m not sure! I haven’t used sugar in years!

    • [email protected] on said:

      I’ve not calculated it. You’d have to use one of those online calculators. It’s under 10 carbs per serving though if that helps.

  5. One thing I love about THM is all the nourishing ingredients. Have you tried making with added gelatin or collagen or adding sunflower lecithin, mineral salt….stuff like that?

    • [email protected] on said:

      No ma’am! I say go for it though. I am going to make a jello style cheesecake soon using gelatin. 🙂

  6. I made this for church today! Was a big hit… None came home with me😢I was going to make this topping but ithe cake cracked some so I just put on cherry pie filing( not sugar free but sill better than all sugar!). Would not have minded if one piece at least was left!exc

  7. Pingback: Maple Salted Caramel Sauce {THM-S, Low Carb, Sugar Free} - My Montana Kitchen

  8. A lot of cheesecake recipes instruct us to bake cake in a water bath. I tried that once and wound up with a wet mess even though I wrapped the pan in foil. I’m assuming this is not necessary for your recipe. I plan on making this today and taking it to a dinner party tomorrow evening. Thanks so much!

    • [email protected] on said:

      I’ve never done one with it. I bake mine in a glass pie plate.

    • [email protected] on said:

      I used a 9 inch glass pie plate, but you could use a cheesecake pan as well.

    • [email protected] on said:

      I’m not sure..I don’t count them. I just use low carb ingredients. That’s how Trim Healthy mama rolls. 🙂

    • [email protected] on said:

      I always use 0% Greek. 🙂

  9. Pingback: The Ultimate Trim Healthy Mama Cheesecake Round-Up - Northern Nester

    • [email protected] on said:

      Absolutely!

  10. I’m new to any kind of baking and decided to start because I have to nix the carbs, could I add blueberries or blackberries to the cheesecake mix itself?

    • [email protected] on said:

      Sure! You could do that. If you are on Trim Healthy Mama you’d want to watch the amount you add in. 1/2 cup or less blueberries per serving is good to keep it low carb. I’d think if you added a cup or 2 to the whole thing it would be okay for a slice. Blackberries are lower in carbs and you could have more.

    • [email protected] on said:

      Hmm….I’d try Briana’s mix. http://www.briana-thomas.com/brianas-baking-mix/

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