Go Back
–+ servings
Sugar-Free Cheesecake (Baked) Recipe

Sugar-Free Cheesecake (Baked)

Shaziya
This sugar-free baked cheesecake is a dreamy dessert that doesn’t compromise on flavor or indulgence. In just 20 minutes of prep and a little over an hour in the oven, you’ll have a show-stopping dessert that’s as easy to make as it is impressive.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10

Ingredients
  

  • 3 cups cream cheese, full fat, at room temperature
  • 1/2 cup sour cream, full fat at room temperature
  • 1 cup Lakanto sugar, Swerve, or coconut sugar
  • 3 eggs, at room temperature, beaten
  • 2 teaspoons vanilla extract

Instructions
 

  • 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.
  • In a large bowl, using a whisk or electric mixer beat the cream cheese and sour cream together until light and fluffy.
  • Pour in the Lakanto sugar and mix until the sugar has dissolved about 3-5 minutes.
  • Next, add in the eggs and vanilla and mix to combine.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • When the cheesecake has set, remove from the pan. Slice and enjoy with fresh berries and raspberry sauce if desired.
  • Cover and store the cheesecake in the fridge for up to 4 days. It can also be frozen wrapped up tight for 4 weeks.
Keyword baked cheesecake, diabetic-friendly dessert, healthy cheesecake, low-carb cheesecake, sugar-free dessert
Tried this recipe?Let us know how it was!