Best Low Sugar Cheesecake Recipes

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

Steps:

• 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
• After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
• Stir in the sugar substitute.
• Add in the instant pudding, and mix well.
• Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
• Pour in pie crust and refrigerate for an hour or until firm.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

MACKIE'S LOW CARB/SUGAR FREE CHEESECAKE

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB

Steps:

• Grahm cracker Crumb Crust:.
• Mix together: crumbs, Splenda, spices, and Almonds.
• Stir in butter, mix well.
• Press into bottom and slightly up sides of 10 inch spring form pan.
• Set aside.
• Filling: (whipped cream portion).
• First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
• Set aside.
• Filling:.
• Preheat oven to 350°F.
• In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
• Take half of whipped cream mixture and fold into filling.
• Set aside other half of whipped cream mixture.
• Pour filling into prepared pan.
• Bake at 350°F for 35 - 40 minute.
• Remove from oven and let cool for 5- 10 minute.
• Reset oven to 475°F.
• While cheesecake is cooling prepare topping.
• Topping:.
• Mix together topping ingredients and pour over cake.
• (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
• Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
• Cool, and chill cake for at least 4 hours before serving.
• Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
• Enjoy!

LOW FAT SUGAR FREE NEW YORK STYLE CHEESECAKE

Steps:

• Melt butter; mix graham cracker crumbs, butter, and ¼ cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
• Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
• Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
• OR... Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it's own and keep the oven nice and steamy-moist!

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE

Steps:

• Mix crust ingredients in a 8 or 9 inch glass pie dish.
• Press into dish.
• In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
• Pour into crust.
• While baking at 350°F for 20 minutes, prepare blueberry sauce.
• On stove, place all ingredients over medium heat.
• Cook until blueberries soften.
• Pour on baked cheesecake and chill for a few hours.

STRAWBERRY CHEESECAKE PIE (LOW SUGAR)

Steps:

• 1. Gather ingredients.
• 2. Beat whipping cream to soft peaks; gradually add, while beating, 1/2 cup granulated sugar substitute; beat to stiff peaks, but don't overbeat; set aside.
• 3. In a large bowl (5 qt. or larger,) beat softened cream cheese until smooth; add remaining 1/2 cup granulated sugar substitute; beat until well blended.
• 4. Add whipped cream to cream cheese mixture; beat until well blended.
• 5. Add three cups chopped strawberries; mix until well combined.
• 6. Add pudding mixes and 1 cup milk; beat for 2 minutes.
• 7. Pour into pie crusts/shells; garnish if desired. Refrigerate for an hour or so before slicing. Refrigerate leftovers. May be frozen and eaten like an ice cream pie, if desired. Recipe may be halved.

ALMOST CHEESECAKE (LOW FAT/SUGAR)

Steps:

• Blend and pour into crust.
• Refrigerate until set.
• You can add fruity toppings or incorporate fruit into the recipe. You can also use chocolate pudding or any other flavor you want.

LOW-SUGAR BLUEBERRY CHEESECAKE.

Steps:

• Mix together almonds, oil, salt and flour and press into a springform pan to form the crust.
• Mix together the remaining ingredients and pour on top of the crust.
• Bake at 400 degrees for 15 minutes, then 350 degrees for another 25 minutes until the top is lightly golden.
• Cool for one hour.

GERMAN CHOCOLATE CHEESECAKE (LOW FAT AND LOW SUGAR)

Steps:

• Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
• For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
• To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
• For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

LOW-FAT. SUGAR FREE NY CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Grease bottom and sides of 9in. springform pan. Line bottom of pan with wax paper - leave overhang. To prepare crust: Mix crumbs, melted butter, and sugar in food processor until just blended. Add remaining ingredients and pulse JUST UNTIL COURSE CRUMBS FORM. Press mixture into bottom and sides of pan. You may either refrigerate while preparing filling, or bake crust for 10min. until golden brown. If crust is baked, transfer to a wire rack and let it cool. Filling: In a large bowl, beat together cream cheese and sugar at medium speed until creamy. Gradually beat in flour and vanilla. Stir in orange juice, lemon peel, and orange zest. Add egg sub. and egg yolks 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. Add sour cream and beat until smooth. Pour mixture into crust. Bake for 1hr. and 45 min. Reduce oven temp. to 200 deg. and bake for 30 min. longer. Turn off oven, let cake stand in oven with door ajar for 30 min. Transfer pan to wire rack to cool slightly. While cake is still warm, gently run a knife around edge. When cool, carefully remove sides of pan. Chill for at least 2 hours. Remove from refrigerator 20 min. prior to serving.

SUGAR FREE LOW FAT CHEESECAKE

Steps:

• 1. Preheat oven to 350 deg. F (175 deg. C). Grease a 9 inch springform pan. 2. In a medium bowl, mix ginger snap crumbs with lemon zest and nutmeg. Mix in melted butter until able to form. Press onto bottom and sides of pan. 3. In a large bowl, mix cream cheese with Splenda until smooth (best by hand to avoid air bubbles.) Blend in milk, and then mix in eggs and oil slowly, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into crust. 4. Place a pan of boiling water underneath center rack in oven. Bake cake on center rack in preheated oven for 1 hour. Turn the oven off and let cool in oven with door closed for 5-6 hours. Chill in refrigerator until serving.

LOW SUGAR COCONUT-ALMOND PIE CRUST OR CHEESECAKE CRUST

Steps:

• Preheat your oven to 350°F.
• Mix vanilla and butter together in a large bowl.
• Add other ingredients and mix until all the crumbs are moistened.
• Press into a pie plate and bake at 350F for 10 minutes.
• Remove from oven and allow to cool.
• Use as you would a graham cracker crust.

LOW CARB/ LOW SUGAR RED VELVET CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
• Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into cocoa mix. Mix flour until lightly combined. Pour batter into prepared pan leaving 1/3 cup left for top of bars.
• Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of red velvet layer in pan. Put remaining red velvet mix on top of cream cheese layer. Use top of knife to swirl through cream cheese mixture to create swirl pattern. Bake the brownies for 30 minute Remove and allow them to cool before cutting. ENJOY! :).

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

SUGAR FREE WHEAT FREE CHEESECAKE -- LOW CARB!

Steps:

• 1. Preheat oven to 325 degrees F. For the crust: Combine pecan meal, Splenda, and cinnamon. Stir in melted butter, egg and vanilla; combine well. Press into and up the sides of a 10 inch pie pan. Set aside.
• 2. For the filling: Combine neufchatel, sour cream, Splenda and salt. Beat with a mixer until well combined. Beat in the eggs, lemon juice, zest, and vanilla. Beat on medium for 1 minute.
• 3. Pour into the crust. Bake for about 50 minutes or until nearly firm in center. Cool completely. Refrigerate before serving.
• 4. Nutrition info: per serving (12 servings) Calories: 339 Total Fat: 28.8g /Sat Fat: 12.4g Cholesterol: 105mg Sodium: 232mg Total Carbs: 12.2g/ Dietary Fiber 1.5g/ Sugars 10.1g Protein: 7.4g

LOW SUGAR & LOW FAT LEMON CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.
• Bake for 6 - 8 minutes and remove from oven.
• Next using a mixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until creamy.
• Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes, or until set depending on your oven.
• While cheese cake is in the oven, mix the topping and set aside.
• Remove cheese cake from the oven and let cool slightly.
• After the cake has cooled, pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.
• When the topping is set, remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.
• Before serving, run a butter knife around the edges or the sides of your pan and carefully remove for slicing.