This recipe for crustless, low-carb cheesecake is a perfect dessert if you’re on a low-sugar, low-carb lifestyle plan and want to indulge in something sweet. I was inspired by my favorite childhood treat- a strawberry cheesecake, but this has no crust. You’ll need a sugar substitute of your choice and some common refrigerated ingredients. This Post contains affiliate links.
Being on a low-sugar diet is not an easy feat…yet anyway! I am only 10 days in and have managed to lose almost 12 pounds, but if I said it was easy I would be lying!
Temptations are all around me and I have opted for the struct 20 net grams of carbs plan to start off. Since I am a food blogger with kids who are not on the plan I still cook, prepare and feature traditional recipes as well.
But, it was recently my husband’s 34th birthday and he wanted cake. Sadly, Crustless Keto Cheesecake was the only possibility of “cake” in his future.
I can make a mean conventional Crustless Cheesecake with Strawberry Compote. I also used to love these Cream Cheese Danish, but sadly they are from low-carb!
When you are on the keto diet ingredients like quality sour cream, cream cheese, eggs, heavy cream, and premium cheese are life. I always have them on my shopping list as well as stevia. I prefer stevia that is not so bitter so this Now Foods Better Stevia one really works out.
For this low-carb cheesecake, I should have used a 9″ springform pan, but I used a 12 inch which made thinner pieces depth-wise. I guess this worked out since it helped me to stay on track for a net 8 carbs slice with 2 berries chopped.
I also did a different trick for this cheesecake to prevent the cracks. I preheated the oven with a pan of water for 15 minutes.
Normally, I layer my spring forms with lots of foil and let them sit on a baking sheet with water, but last time something went wrong and my cheesecake got soggy. This seemed to work well.
Since Strawberries are lower in net carbs, they are acceptable on the keto diet. Jared tracks our macros and daily carb intake on a spreadsheet.
Since I have more weight to lose, I opted for 20 net carbs and have done a good job of staying within my allowance.
If I want something with more carbs like this cheesecake, I make sure to have a super low-carb lunch which is mainly high-quality deli meat and cheese.
My dinners are typically a protein + veggie and equal no more than 6-8 net carbs.
I am excited by my progress, but will still be blogging an array of recipes for all my fantastic readers & children.
But, if you want to try this yumtastic keto cheesecake with no crust–because I truthfully HATE crust on my cheesecake, you can find the printable recipe below!
You don’t have to be keto to enjoy this recipe! Let me know your thoughts below! The only warning I have is that if you are NOT used to stevia you will notice a slight aftertaste from it, but if you are used to stevia you probably might not even notice!
Lastly, I am Portuguese and like generous slices, so I opted to divide this into 8 healthy pieces. My slice was worth 8 net carbs, but yours could vary. Be sure to calculate before you eat!
The easiest way is to add up all the net carbs from the ingredients list and divide it by the number of slices you prefer.
If you are looking for other delicious dessert recipes, browse our dessert recipes.
Crustless Keto Cheesecake
Equipment
- 9" spring form pan
- Rubber Spatula
- Oven
- Mixing bowl
Ingredients
- 32 ounces cream cheese room temperature
- 16 ounces sour cream room temperature
- 3 whole eggs room temperture
- 2 teaspoons vanilla extract
- 18 packets stevia I like mine not too sweet- you can go up to 24 if you choose. Additionally, this works out to 3/4 cup of sugar.
- 1 tablespoon butter to grease pan**
Instructions
- Preheat oven to 325°F. Grease a 9" springform pan with butter.
- In a stand mixer, add your room temperature cream cheese, and beat until whipped.
- Add in the extract, and stevia. Slowly add in one egg at a time.
- Add in the sour cream last and mix until just combined on low speed.
- Pour batter into a butter lined springform pan.
- Bake for one hour at the 325°F for 60 minutes.
- After the hour, crack the oven, and allow cake to cool in there. The cake will be slightly puffy. Yo and will flatted as it cools. You want the oven temperature to slowly change to avoid cracks in the cake.
- After one hour, place cheesecake on the stovetop to cool and then chill for 3 hours before serving with berries or your favorite low-suagr toppings.
Notes
Nutrition
I know quite a few people on keto who are going to love this. The hardest thing about this type of eating is giving up your favorite desserts.
This looks delicious! This is the first cheesecake recipe I’ve come across that’s Keto-friendly. Can’t wait to try it!
This definitely sounds like the dessert for us. We’re not on a keto diet but this looks wonderful regardless!
I am all over this recipe! We are doing Keto and miss my desserts!
Mmmmmmm ANY cheesecake is great for me! I love the crunchy top you give it – very clever recipe!
This looks really good. I am so inrigued by all the treats people get on the keto diet.
How long do you leave this to cool? Do people eat it warm?
Hi, I will update the post. You should allow it to cool for at least 3 hours.
This looks incredibly yummy, but your macros are way off. I had to check for myself since your recipe uses twice the cheese and sour cream as similar recipes yet your nutrition info shows considerably fewer macros than those recipes do. At only eight servings, the correct macros for each serving are 534 calories, 49.8 grams of fat, 9.8 grams of protein, and a whopping 28.6 carb grams. As tasty as this recipe must be, it can’t be called keto just because you used a sugar substitute.
Hi Maria,
Thank you for stopping by! These nutritional facts may vary but were calculated with WordPress Recipe Maker. No one nutritional calculator is accurate so as mentioned I cannot be responsible for differences. However, I did rerun it through again and got the same values. May I ask which program you use so I can compare as well? Thank you! -Amy
Hi Maria, because you further peaked my interest, I checked against another calculator.
Here is what I got from the USDA site=
32 ounces of cream cheese = 38.4 grams of carbs
Vanilla extract .05 per tsp= 1 carb
3 eggs = 1.8 carbs
16 oz sour cream 19.2
9 tsps of stevia = 4.5 carbs
butter= 0
= 64.9 total carbs
Divide that by 8 for a value of 8.11 per slice
Now the berries as we know are dependent on your preference
Hi Amy,
Looks like we are both on a knowledge quest! I originally used my go-to calculators in Lose It! and My Fitness Pal because they allow me to easily account for changes in portion size if I only have half o serving (or more). After reading your response I bypassed all the calculators and just read the nutritional information found on the packages for cream cheese and sour cream. Both Philadelphia and Challenge brand cream cheese have identical stats, one ounce has 2 carb grams. Multiply that by 32 ounces and the whole recipe has 64 grams of carbohydrates. That’s 8 carbs grams per serving just from the cream cheese.
I looked at my Daisy brand sour cream and 16 ounces have 16 carb grams. Divide that by 8 servings and we’re adding another 2 grams to each serving of this cheesecake, bringing the carb grams up to 10 just with the cream cheese and sour cream. Add in the other ingredients and the total carbs per serving are closer to 15. Almost half of the carbs calculated by my tracking apps, but more than double the amount you presented using WordPress.
I think we can agree that getting accurate information is harder than one would think. I’ll have to go back and double check the nutritional info in my tracking apps for my other recipes. You might want to find one other than WordPress, unless you think this was just an anomaly. But as always, thanks for sharing your recipes with with us!
Thank You for the recipe ! I would love to try and I have a question. You mentioned 8 packets of Steviq but can you tell how much in grams?
Hi Adele, one packet = 1 gram! :)
Can I use swerve instead of Stevie and how much?
Hello, I am not sure on the specifics since I am not familiar with that brand. Sorry!
Hi! I’m always excited to find a dessert recipe that used stevia!! Can you give a stevia measurement in tsp or TB? I don’t but it in packets and don’t know a conversion factor, but would love to try this recipe!
Hello, this is a super helpful article: https://www.intheraw.com/using-itr/product/stevia-in-the-raw-packets/