Refrigerator Cheese Cake Sugar Free

Indulge in a creamy, guilt-free dessert with this Refrigerator Cheesecake that's completely sugar-free! This no-bake recipe is as effortless as it is delectable, featuring a buttery crust made with sugar-free graham cracker crumbs or almond flour and a luscious filling of low-fat cream cheese, powdered erythritol, and velvety whipped cream. Perfect for those on a low-carb or keto diet, this cheesecake requires just 20 minutes of prep before it chills to perfection in your refrigerator—no oven needed! Top it with fresh berries for a burst of natural sweetness, and you'll have an elegant, crowd-pleasing dessert that satisfies your sweet tooth without compromising your health goals. Treat yourself to this easy, no-fuss cheesecake that’s perfect for any occasion!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1.5 cups Sugar-free graham cracker crumbs or almond flour
• 5 tablespoons Unsalted butter, melted
• 16 ounces Low-fat cream cheese, softened
• 0.75 cup Powdered erythritol (or other sugar-free sweetener)
• 2 teaspoons Vanilla extract
• 1 cup Heavy cream, cold
• 1 cup Fresh berries (optional, for topping)

Directions

Step 1

In a medium-sized mixing bowl, combine the sugar-free graham cracker crumbs (or almond flour) and melted butter. Stir until the mixture resembles wet sand.

Step 2

Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.

Step 3

In a large bowl, beat the softened cream cheese and powdered erythritol with an electric mixer on medium speed until smooth and creamy.

Step 4

Add the vanilla extract to the cream cheese mixture and mix until fully incorporated.

Step 5

In a separate bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.

Step 6

Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Continue folding until fully combined.

Step 7

Remove the springform pan from the refrigerator and spread the cream cheese mixture evenly over the chilled crust, smoothing the top with a spatula.

Step 8

Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely.

Step 9

Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully release the springform pan and transfer the cheesecake to a serving plate.

Step 10

Optionally, top with fresh berries or your preferred sugar-free topping before slicing and serving.

Nutrition Facts

Serving size	(1326.4g)

Amount per serving	% Daily Value*
Calories	3244.4

Total Fat 236.7g	0%
Saturated Fat 138.3g	0%
Polyunsaturated Fat g
Cholesterol 649.1mg	0%
Sodium 4010.4mg	0%
Total Carbohydrate 376.2g	0%
Dietary Fiber 13.2g	0%
Total Sugars 42.5g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 1021.4mg	0%
Iron 5.3mg	0%
Potassium 1353.6mg	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: 54.7%

Protein: 6.6%

Carbs: 38.6%