Low Carb Crustless Cheesecake
Indulge in the rich, creamy decadence of this Low Carb Crustless Cheesecake, a perfect guilt-free dessert for keto and low-carb enthusiasts. Made without a crust, this cheesecake skips the carbs but keeps all the luscious flavor you love. The batter blends cream cheese, granulated erythritol, and a hint of vanilla and lemon juice for a balanced sweetness and subtle tang, all baked to perfection using a gentle water bath to prevent cracks and ensure a silky-smooth texture. With only 15 minutes of prep, this easy cheesecake recipe is ideal for satisfying your sweet tooth while maintaining a healthier lifestyle. Serve it chilled and topped with fresh low-carb berries or a dollop of sugar-free whipped cream for an elegant, crowd-pleasing treat. Perfect for dinner parties, holidays, or a decadent weeknight dessert, this cheesecake is proof that low-carb desserts can be as indulgent as they are wholesome.
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Ingredients
- 16 oz Cream cheese
- 0.75 cup Granulated erythritol (or preferred low-carb sweetener)
- 3 large Eggs
- 0.5 cup Sour cream
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 0.25 tsp Salt
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray, and wrap the bottom of the pan in aluminum foil to prepare for a water bath.
Step 2
In a large mixing bowl, beat the cream cheese and granulated erythritol together using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 3
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
Step 4
Mix in the sour cream, vanilla extract, lemon juice, and salt, and beat on low speed until fully incorporated and the batter is smooth.
Step 5
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Step 6
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake as it bakes.
Step 7
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
Step 8
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 9
Remove the cheesecake from the water bath and carefully take off the foil. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 10
Once chilled, slice the cheesecake into 8 pieces and serve plain or with your favorite low-carb toppings such as fresh berries or a dollop of sugar-free whipped cream.
Nutrition Facts
| Serving size | (916.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2059.5 |
| Total Fat 193.3g | 0% |
| Saturated Fat 111.6g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 1073.6mg | 0% |
| Sodium 2304.9mg | 0% |
| Total Carbohydrate 212.9g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 26.2g | |
| Protein 50.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 678.4mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 830.2mg | 0% |
Source of Calories