Sugar-Free Apple Cheesecake
Indulge in guilt-free decadence with this Sugar-Free Apple Cheesecake, a creamy and flavorful dessert perfect for health-conscious sweet lovers. This recipe combines a buttery graham cracker crust with a velvety cream cheese filling, sweetened with powdered erythritol for a sugar-free treat. Diced apples, gently spiced with ground cinnamon and a touch of lemon juice, are folded into the batter to create bursts of natural sweetness in every bite. With its rich texture, subtle spice, and delicate balance of flavors, this cheesecake is as satisfying as it is wholesome. Ideal for low-sugar diets, it’s a must-make dessert for family gatherings or special occasions. Enjoy a classic cheesecake experience with all the flavor but none of the sugar!
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Ingredients
- 150 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 800 grams Cream cheese, softened
- 120 grams Powdered erythritol
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 240 grams Sour cream
- 30 grams Almond flour
- 1 teaspoon Ground cinnamon
- 1 medium Apple, peeled, cored, and diced
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform pan with butter.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
Step 3
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 4
Add the powdered erythritol and vanilla extract to the cream cheese, and beat until well combined.
Step 5
Add the eggs one at a time, beating gently after each addition until fully incorporated.
Step 6
Mix in the sour cream and almond flour until just combined.
Step 7
In a small bowl, toss the diced apple with lemon juice and ground cinnamon until evenly coated.
Step 8
Fold the apple mixture into the cheesecake batter.
Step 9
Pour the batter over the prepared crust in the springform pan, spreading evenly with a spatula.
Step 10
Bake in the preheated oven for 70-80 minutes, or until the center is set and the top feels slightly firm to the touch.
Step 11
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in the oven for about 1 hour.
Step 12
Refrigerate for at least 4 hours or overnight before removing the cheesecake from the pan and serving.
Nutrition Facts
| Serving size | (1773.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5008.4 |
| Total Fat 433.5g | 0% |
| Saturated Fat 248.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1727.4mg | 0% |
| Sodium 3882.1mg | 0% |
| Total Carbohydrate 335.2g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 102.7g | |
| Protein 95.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1397.4mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1487.2mg | 0% |
Source of Calories