Crustless Low-Carb Cheesecake
Crustless Low-Carb Cheesecake
Low carb • Sugar-free baked cheesecake, no crust, raspberries on top — 35 minutes, eight slices
This is a crustless low-carb cheesecake, not a graham-crust bakery cake. Soft cream cheese, eggs, allulose, and sour cream bake into a pale gold round with raspberries on top, like the whole cake and the slice in the photo. Thirty-five minutes in the oven. No crust, no sugar.
Eight slices. Room-temperature cream cheese is the whole game. Pull it while the center still jiggles.
Why you’ll love this cake
- 6g protein per slice — cream cheese and eggs
- 4g net carbs — no crust, allulose instead of sugar
- About 35 minutes in the oven
- Pale gold top, clean slice, raspberries, like the photo
- No boxed mix, no sugar
- It slices clean after a chill
Health notes
- Protein: Cream cheese and eggs. This is dessert, not a protein bar.
- Lower carb than bakery cheesecake: No graham crust. Close to keto-zero at 4g net.
- Eight slices: Macros are per slice, not the whole cake. The raspberries on top are a garnish, not a pile of fruit.
- A crust or sugar will jump the carbs. Stay crustless and use allulose.
Key element — soft cream cheese, no crust, pull while it jiggles
Cold cream cheese stays lumpy. Beat it first until it is completely smooth, then add eggs one at a time. No crust. Bake until the edges set and the center still moves, like the pale top in the photo. Cool slowly, then chill so the slice holds.
Ingredients
Cake (8 slices)
- 16 oz cream cheese, room temperature
- 1/2 cup powdered allulose
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
Top
- 1/2 cup fresh raspberries
Swaps
- Greek yogurt: Use the same 1/2 cup instead of sour cream.
- Lemon zest: Add 1 tsp with the vanilla.
- Graham crust or sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 325 F (165 C). Grease a 7- or 8-inch round pan. Line the bottom with parchment. |
| 2 | Beat. Beat cream cheese and allulose until completely smooth. No lumps. |
| 3 | Eggs. Beat in eggs one at a time. Mix in sour cream, vanilla, lemon, and salt just until combined. Do not whip air into it. |
| 4 | Bake. Pour into the pan. Bake 22 to 28 minutes until the edges set and the center still jiggles, like the pale top in the photo. |
| 5 | Cool. Cool 20 minutes in the pan, then chill at least 2 hours. Raspberries on top. One eighth is one serving. |
Pro tips
- Room-temperature cream cheese. Cold blocks stay lumpy.
- Do not overbeat after the eggs go in. Extra air makes cracks.
- Pull while the center jiggles. It finishes as it cools.
- No crust. That is how 4g net stays 4g net.
- A handful of raspberries is garnish. A cup of fruit jumps the carbs.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 20g |
| Sodium | 160mg |
Estimates with cream cheese, eggs, allulose, and a few raspberries. A graham crust or sugar will raise carbs. This is a lower-carb cheesecake, close to keto-zero.
Variations
Lemon
Add 1 Tbsp lemon zest and skip the raspberries.
Chocolate swirl
Melt 1 oz sugar-free chocolate and swirl it on top before baking.
Mini
Bake in 8 greased ramekins 16 to 18 minutes. One ramekin is one serving.
Vanilla bean
Scrape 1 vanilla bean in with the extract.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After chill | The slice holds after 2 hours cold |
| Refrigerator | Up to 4 days | Cover. Add berries just before serving |
| Freezer | Up to 1 month | Wrap slices. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this cheesecake
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a cake?
4. Why skip the crust?
5. When do you pull the cake?
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