Sugar-free Creamy Cheesecake
This sugar free cheesecake is an easy dessert for any celebration. I’ve been making it often for my family lately. It is a very simple, creamy cheesecake that requires only a few ingredients and always turns out irresistible.
I have been living in California for several years now. That change of country and continent is partly the reason why I disappeared from social media for a while and paused this blog.
Another reason was finishing my nutrition studies. I wanted to give it my full focus because my goal has always been to offer my best. As you know, nutrition is a living science that evolves every day, which means our learning never truly ends. That is exactly how I plan to continue.
All that to say: I’m back to share recipes and timely topics that interest me and will likely interest you as well.
Cheesecakes are the perfect easy dessert. Serve them with berries and enjoy.
I’m coming back with this recipe because a few weeks ago my daughter asked me to make her a healthier version of a cheesecake she kept seeing on social media, and of course, I couldn’t say no.
As with all my recipes, this cheesecake contains no added sugar. I use a natural, easy-to-find sweetener commonly available where I live: monk fruit (Siraitia grosvenorii). It’s an ideal option because it contains no carbohydrates or calories. While it can sometimes have a slightly metallic aftertaste, this is much milder than stevia or erythritol and only happens if you use too much.
As for the dessert itself, I must say once again that it’s not for everyday consumption. I recommend saving this type of recipe for special occasions or for when you want to treat yourself on the weekend.
This creamy sugar-free cheesecake fits perfectly into a low-carb eating pattern, meaning it’s low in carbohydrates and free of refined flours.
It’s a dairy- and egg-based recipe with a crust made from almond flour or any other nut flour, plus butter. It’s high in fats and provides a good amount of protein, but very few carbohydrates. This makes it suitable for people with gluten intolerance, diabetes, prediabetes, insulin resistance, or anyone following a low-carb or ketogenic (keto) diet.
A low-carb but high-fat dessert. Enjoy a small slice.
Enjoy this dessert on special occasions or on days when you need a sweet treat but don’t know what to make. It’s quick, straightforward, and satisfies perfectly.
You don’t need a large portion to enjoy it, and as I mentioned, it’s something to reserve for occasional moments.
Below is the recipe. I hope you try it and let me know what you think. I truly hope you enjoy it.
Baked creamy cheesecake
Ingredients:
- 230 g (8 oz) cream cheese
- 1/2 cup plain or Greek yogurt (unsweetened)
- 3 eggs
- 2 baked apples (small)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tbsp erythritol or monk fruit
- 1 tbsp melted butter
- Vanilla extract
Instructions:
- Whisk the eggs with the baked apples, vanilla extract, and melted butter.
- Add the cream cheese and yogurt, and keep mixing.
- Lastly, add the monk fruit, baking powder, and almond flour.
- Pour the batter into a baking pan. I recommend lining it with parchment paper to prevent sticking or greasing it very well with butter.
- Bake at 180ºC (350ºF) for 25–30 minutes.
- Let it cool and serve with fresh berries or homemade sugar-free compote.
This recipe is extremely easy, and since it contains no refined flours or added sugars, it’s a dessert you can enjoy after a special meal. You can also prepare it ahead of time so it’s ready to serve whenever you need it.
This cheesecake is gluten-free and low in carbohydrates.
What you should know:
- Contains dairy
- Gluten-free
- No refined sugar
- Contains saturated fats (cream cheese)
- Low in carbohydrates
Tips to prepare it quickly:
- Use the air fryer instead of the oven. Just make sure you choose a heat-safe baking dish.
- Bake the apples in advance. I usually cut them into quarters and cook them in the air fryer for 25–30 minutes at 180ºC (350ºF) with a splash of water so they don’t dry out. Once cooked, I store them in the fridge for desserts or to enjoy with yogurt.
- Mix everything with a hand blender or food processor to save time and effort.
- Use a single bowl and mix following the order in the recipe to keep cleanup minimal.
Compared to store-bought cheesecakes, this homemade version is much healthier because it avoids refined flours and added sugars. It also contains only a small amount of sweetener, and you can choose whichever you prefer: erythritol, monk fruit, or stevia.
I use baked apple to boost the sweetness naturally and add extra creaminess to the batter.
Try making your desserts this way and you’ll notice they are lighter, easier to digest, and won’t sabotage your overall eating plan.
Ultimately, that’s what matters: what you do consistently, not occasionally.
For your overall diet to be truly supportive, your “special recipes” should also be healthy. Choose your ingredients thoughtfully and avoid falling into the mindset of “just this once.”
Every day counts, and your diet matters in every sense. Don’t neglect it.
I hope you enjoy this dessert, and feel free to explore the site for many more similar options.
Discover other no-sugar cakes: