Crustless Low-Carb Cheesecake
Crustless Low-Carb Cheesecake
Diabetic-Friendly · Ultra Creamy · Foolproof
If there’s one dessert that feels like pure comfort but still fits perfectly into a low-carb or diabetic-friendly lifestyle… it’s this Crustless Low-Carb Cheesecake.
No crust means fewer carbs, fewer steps, and an unbelievably silky filling that melts in your mouth.
And honestly?
It’s so good you won’t miss the crust at all.
This is one of those “make once, crave forever” desserts — perfect for Thanksgiving, holidays, or anytime you want a treat that feels indulgent but won’t spike your blood sugar.
⭐ Ingredients
(All simple and available everywhere.)
- 2 packages (16 oz / 450g) cream cheese, softened
(UK: 2× 225g tubs full-fat soft cheese) - ½ cup (120g) sour cream
- ½ cup granular sugar-free sweetener
(erythritol, monk fruit, Splenda granulated) - 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional but brightens the flavor)
👩🍳 Directions
1. Prep the oven
Preheat to 325°F (160°C).
Grease a 9-inch round baking pan or springform pan.
2. Beat the filling
In a large bowl, beat:
✔ cream cheese
✔ sweetener
✔ sour cream
✔ vanilla
✔ lemon juice
Mix until smooth and creamy.
Add eggs one at a time, mixing gently (don’t overbeat!).
3. Bake gently
Pour the batter into the pan.
Bake 45–55 minutes, or until edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
(This prevents cracking and keeps it silky.)
4. Chill completely
Refrigerate at least 4 hours, but overnight is best.
Top with fresh raspberries, sugar-free chocolate drizzle, or enjoy plain — it’s that good.
❤️ Nutrition Info (per slice, 1 of 10)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Net Carbs | 3–4g |
| Fat | 20g |
| Protein | 6g |
| Sugar | <1g |
Keto-friendly, diabetic-friendly, and incredibly satisfying.
