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This Sugar-Free Cheesecake Tastes Better Than the Real Thing

Make This Sugar-Free Cheesecake Tastes Better Than the Real Thing with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • ⅓ cup erythritol or monk fruit sweetener
  • ½ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 24 oz cream cheese room temperature
  • ¾ cup erythritol or monk fruit sweetener
  • 1 cup sour cream or Greek yogurt
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • ¼ cup heavy cream or coconut cream
  • 2 tbsp almond flour

Method
 

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly with butter or cooking spray.
  2. In a mixing bowl, combine 2 cups of almond flour, ⅓ cup of erythritol or monk fruit sweetener, melted butter, 1 tsp of vanilla extract, and ¼ tsp of salt. Mix until the ingredients form a crumbly dough.
  3. Press the dough evenly into the bottom of the prepared springform pan to create the crust. Bake for 10-12 minutes until lightly golden. Remove from the oven and allow to cool while you prepare the filling.
  4. In a large mixing bowl, beat 24 oz of cream cheese until smooth. Gradually add ¾ cup of erythritol or monk fruit sweetener, mixing until well combined.
  5. Add 1 cup of sour cream or Greek yogurt, 2 tsp of vanilla extract, and 1 tsp of lemon juice to the cream cheese mixture. Blend until the mixture is creamy and uniform.
  6. Fold in ¼ cup of heavy cream or coconut cream to add richness. Ensure everything is well incorporated.
  7. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  8. Bake the cheesecake for 45-50 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
  9. Remove the cheesecake from the oven and let it cool at room temperature for another hour before refrigerating for at least 4 hours or overnight for best results.
  10. Once chilled, run a knife around the edges of the cheesecake before releasing the springform pan. Slice and serve the cheesecake plain or with your favorite sugar-free toppings.