Low Carb Cheesecake No Crust

Indulge guilt-free with this creamy and decadent Low Carb Cheesecake No Crust—an irresistible dessert for keto enthusiasts and anyone watching their carb intake! This cheesecake skips the crust entirely, allowing the rich flavors of cream cheese, sour cream, and a hint of vanilla to shine. Sweetened with granulated erythritol, it's a sugar-free delight with just the right touch of sweetness. With a silky-smooth texture and optional zesty lemon accents, this easy-to-make treat requires just 15 minutes of preparation and bakes to perfection in under an hour. Perfect for satisfying your dessert cravings without breaking your diet, it pairs wonderfully with fresh low-carb toppings like berries or whipped cream. Whether for a special occasion or a cozy weeknight dessert, this low carb cheesecake is a must-try!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 16 oz Cream cheese
• 2/3 cup Granulated erythritol (or preferred low-carb sweetener)
• 1/2 cup Sour cream
• 1 tsp Vanilla extract
• 3 large Eggs
• 1 tsp Lemon juice (optional)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Ensure the cream cheese is softened by leaving it at room temperature for about 30 minutes or quickly softening it in the microwave for a few seconds.

Step 3

In a large mixing bowl, beat the cream cheese and granulated erythritol with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 4

Add the sour cream, vanilla extract, and lemon juice (if using). Beat again until well combined.

Step 5

Add the eggs one at a time, beating on low speed after each addition. Avoid overmixing to prevent cracks in the cheesecake.

Step 6

Grease a 9-inch springform pan very well or line it with parchment paper to ensure the cake releases easily after baking.

Step 7

Pour the cheesecake batter into the pan and smooth the top with a spatula.

Step 8

Place the pan in the center of the preheated oven and bake for 45-50 minutes. The cheesecake is done when the edges are slightly set but the center still jiggles slightly when shaken lightly.

Step 9

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually. This step helps prevent cracking.

Step 10

Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Step 11

Slice and serve as is, or top with fresh berries, whipped cream, or your favorite low-carb topping. Enjoy!

Nutrition Facts

Serving size	(885.6g)

Amount per serving	% Daily Value*
Calories	2056.1

Total Fat 193.3g	0%
Saturated Fat 111.6g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1073.6mg	0%
Sodium 1714.8mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 0.0g	0%
Total Sugars 25.9g
Protein 50.6g	0%

Vitamin D 123IU	0%
Calcium 677.8mg	0%
Iron 3.1mg	0%
Potassium 819.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 7.5%

Carbs: 28.4%