Low Carb Crustless Cheesecake Recipes

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LOW CARB KETO CHEESECAKE



Low Carb Keto Cheesecake image

Provided by Brenda Bennett |Sugar Free Mom

Number Of Ingredients 10

24 ounces cream cheese (3 (8 oz.) packages, softened)
3 eggs
1 egg yolk
1 cup sour cream
1 tsp lemon juice
1 tsp vanilla liquid stevia
2 tsp vanilla extract
1/3 cup Swerve confectioner's sweetener
1 tsp baking powder
1/4 tsp salt

Steps:

  • Preheat oven to 325 degrees F.
  • Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.
  • Grease an 8 inch spring form pan and pour the batter into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
  • Place the spring form pan into a large roasting pan. Fill the roasting pan with hot water, until half way up the sides of the spring form pan.
  • Bake for 45 minutes. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
  • Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
  • Top with sugar free whipped cream and sugar free maple syrup if desired!

Nutrition Facts : ServingSize 1 slice, Calories 253 kcal, Carbohydrate 3 g, Protein 5 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 129 mg, Sodium 262 mg, Sugar 2 g

LOW-CARB CHEESECAKE



Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
  • Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
  • Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
  • Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
  • Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
  • Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

LOW CARB CHEESECAKE NO CRUST



Low Carb Cheesecake No crust image

Make and share this Low Carb Cheesecake No crust recipe from Food.com.

Provided by adam420

Categories     Cheesecake

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

2 (8 ounce) packages Philadelphia Cream Cheese
1/2 cup splenda sugar substitute
1/2 teaspoon vanilla extract
2 eggs

Steps:

  • Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
  • Then add 2 eggs and beat again.
  • Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
  • Until center is firm.

LOW-CARB CRUSTLESS CHEESECAKE



Low-Carb Crustless Cheesecake image

This is an adaptation of the recipe available in the Atkins cookbook. Having had poor luck with it the first time around, and with no vanilla bean on hand, I changed a few things around to see how they worked out.

Provided by RussArulo

Categories     Cheesecake

Time 2h10m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese
1 (8 ounce) package neufchatel cheese
3 eggs
1/2 tablespoon vanilla extract
12 (1 g) packets sugar substitute
1/8 cup almond liqueur
1 cup plain fat-free yogurt
1 teaspoon baking soda

Steps:

  • Bring cheeses to room temperature.
  • Preheat oven to 350°F.
  • In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
  • The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
  • Get some water on the boil.
  • Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
  • Add the hot/boiling water to the larger vessel.
  • Place at or near the center rack.
  • Bake for one hour.
  • Turn off the oven and leave the cheesecake inside it for an hour more.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE



Low-Carb Sugar-Free Instant Pot® Cheesecake image

A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.

Provided by margie c.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h50m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, at room temperature
⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
1 teaspoon vanilla extract
2 eggs, room temperature
1 cup sliced fresh strawberries

Steps:

  • Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
  • Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
  • Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
  • Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
  • Dice strawberries and sprinkle over cheesecake just before serving.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 19.1 g, Cholesterol 108.1 mg, Fat 20.8 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 12.7 g, Sodium 183.5 mg, Sugar 17.2 g

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