Low Carb Sugar Free Lemon Cheesecake that is really a crowd pleaser.
This delicious lemon cheesecake is light, lush, and creamy in addition to being full of flavor!
Sugar Free Lemon Cheesecake.
This is a delicious recipe that is perfect for gatherings or simply for dessert.
The lush lemon cheesecake sits on a flavorful almond crust that is also sugar free and gluten free.
Did you try my recipe for Sugar Free Keto Lemon Mousse Pie?
That lemon mousse pie is a no bake pie recipe that is light an airy. Both this lemon cheesecake and that lemon mousse pie are tasty dessert ideas especially for followers of low sugar diets.
Lemon zest is used to bring out the lemon flavor in this pie. You can find lemon zest here or a zester to zest your own lemon.
Frequently asked questions about sugar free cheesecake.
A regular cheesecake recipe can be loaded with added sugar.
The sugar added in cheesecake not only makes the cheesecake sweet (sometimes too sweet), it can also help the cheesecake retain its moisture better when baked.
When selecting an alternative to sugar in a recipe, it is best to use a sugar alternative that measures like sugar (to help maintain ingredient balance) and to use a sugar alternative that can be baked with. Adjustments may be needed in baking as sugar and alternatives can behave differently when baked.
Before freezing cheesecake you should first allow it to fully cool and then remove it from the pan. Slicing the cheesecake before freezing can make it easier to enjoy individual pieces as well as making it easier to fit into your freezer.
Wrap the individual slices in plastic wrap and then again in foil before placing it into the freezer. You can then take the individual pieces out to defrost at room temperature or overnight in your refrigerator.
Tips for making sugar free cheesecake.
I have included a recipe for a simple sugar free crust that can be used to make this recipe.
Feel free to use your own recipe for a crust if desired.
More helpful tips for you.
- This is a lemon dessert that needs lemon juice to get the flavor. Lemon juice from fresh lemons in preferred as store-bought lemon juice may contain added sugar.
- This dessert can be made in a springform style pan. A nine inch springform pan works well.
- When selecting a sugar alternative for this recipe, for best results, select an alternative that is granular, measures like sugar, and that can also be baked with.
- Avoid overmixing your ingredients to prevent your cheesecake from cracking. Simply mix until just blended for best results.
How to store lemon cheesecake.
Leftover cheesecake should be covered and stored in a refrigerator. If properly stored, this cheesecake should keep for for about five days.
Here are some similar recipes that you may also like.
- Sugar Free Key Lime Jello Pie
- How to Make Sugar Free Strawberry Jam
- Sugar Free Boston Cream Pie Tarts
- How to Make Sugar Free Rice Krispie Treats
- Sugar Free Peanut Butter Pie
- Homemade Sugar Free Peach Pie
- Sugar Free Strawberry Jello Pie
- Easy Sugar Free Banana Cream Pie
- Sugar Free Boston Cream Pie Cake
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About this lemon cheesecake recipe made with no added sugar.
This is a two step baked cheesecake recipe that is low in carbohydrate and made with no added sugar.
Lemon juice is used to flavor the cheesecake.
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To make this recipe we will first make the crust.
Once the crust has cooled, we will add the lemon filling and bake.
This cheesecake can be topped with whipped topping before being served.
Ingredients needed to make Low Carb Sugar Free Lemon Cheesecake
Ingredients needed to make a low carb sugar free cheesecake crust.
- Almond Flour.
- Sugar Alternative.
- Butter. The butter should be melted.
Sugar Free Lemon Cheesecake Ingredients.
- Cream Cheese. Use a full-fat cream cheese for a more lush cheesecake. The cream cheese should be softened to room temperature as well.
- Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
- Eggs. These should also be at room temperature.
- Lemon Juice. Freshly squeezed lemon juice is preferred.
- Also Lemon Zest. Also, freshly zested is preferred for flavor.
- Vanilla Extract. A small amount is used for flavor balance.
- Sour Cream. Also should be at room temperature.
Expert Tip 👉 Adding a few drops of yellow food coloring can make this cake look more lemon inspired.
How to make Low Carb Sugar Free Lemon Cheesecake
- To make the crust, preheat your oven to 325 and double prep a springform pan. I like to use parchment paper along with nonstick for example.
- In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.
- For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy. Then add one egg at a time, gently mixing between additions.
- Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Transfer the mixture the cooled crust, distributing it evenly. Gently tap the pan on your counter a few times to help distribute the ingredients.
- Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center). The edges will appear to be slightly puffed. Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.
- Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cheesecake loosely and transfer it to the refrigerator until set (four to six hours).
Expert Tip 👉 Run a butter knife around the edges of the cheesecake before removing the springform pan. This will help the cheesecake separate from the pan.
👇 Have you seen these popular recipes? 👇
In case you missed something.
The Recipe Card for Low Carb Sugar Free Lemon Cheesecake
Low Carb Sugar Free Lemon Cheesecake
Equipment
Ingredients
Crust
- 1 ½ cups Almond Flour
- 3 tbsp Sugar Alternative - see post for details
- ½ cup Butter - melted
Cheesecake Filling
- 24 oz Cream Cheese -softened to room temp
- 1 cup Sugar Alternative - see post for details
- 4 Eggs
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup Sour Cream
Instructions
- To make the crust, preheat your oven to 325 and double prep a springform pan.
- In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan.
- Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.
- For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy. Then add one egg at a time, gently mixing between additions.
- Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Transfer the mixture the cooled crust, distributing it evenly. Gently tap the pan on your counter a few times to help distribute the ingredients.
- Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center). The edges will appear to be slightly puffed. Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.
- Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours).
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
March 13, 2023*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Low Carb Sugar Free Lemon Cheesecake, a simple and delicious lemon dessert recipe that has no added sugar.
Please see recipe post for further details on this recipe.
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Please let me know and I will work on getting that recipe for you. Happy baking, eating, and enjoying life! Nutritional Information is only an estimate and can thus however, vary especially with ingredients that are used.
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Updated 3/23
Beth Mitchell
So I took a chance and made this for my grandmother last weekend. It was her birthday cake (95!). She thought this the best cheesecake ever. I just had to let you know.
SFD
Well happy birthday to your grandmother and I am glad that she is a fan as well. 🙂
Beth Mitchell
OMG!!! I made this with your graham cracker crust idea. I was amazing and awesome!! Thank you!!
Rick
What temperature to bake?? Did not see it in the recipe.
SFD
Hi It is 350. Thanks!!
Sharon Ramon
350 degrees. Second line down in instructions.
SFD
Thanks!!
Linda J. Geer
What sugar substitute did ya all use? I generally use Stevia but it tends to be bitter in most recipes.
SFD
Hi. For a recipe like this one, I like to use something granular like Splenda. Granular alternative sweeteners seem to behave more like the real thing (sugar) in recipes like this one. Stevia does come in many forms including in a blended form which may work better for you. thanks!
Ashley
What were the macros per slice with this exact recipe as written?
SFD
Hi. Go here to see the nutritional information using your ingredients of choice. Thanks!
LindainCO
This sounds good, but the graham cracker crust kicks it out of the low-carb
arena. Sadly, I can't make this for Easter. I promised my family a low-carb
cheesecake.
To my surprise, some of my kids (finally!) are eating low carb. Maybe they
will have a positive effect on my husband, who goes back and forth and is a
bad influence on me!
SFD
Hi
You can try a a low carb graham crust like this one or a low carb pie crust. Optionally, you can omit the crust or use low carb cookies that you crush and add a bit of melted butter to to make your own crust. I would not throw in the towel yet 🙂
Jann
Could I use agave instead? If so, what measurement would you suggest?want to make it Easter Sunday!
Thank you!
SFD
Hi. Here is how to get equivalents on this post. Thanks!
Cyndee
I, myself would think this lemon would be perfect but I have a few others that I will be baking this for that are chocolate fans.....Do you think instead of the lemon I could add some unsweetened chocolate powder and make a chocolate cheesecake
SFD
Hi. I believe that regular unsweetened cocoa may work. I have heard of people using hot cocoa packets in similar recipes as well. I have not tried it though. Let me know if you try it. 🙂
Pats
Hi, What size Spring Form Pan did you use?
SFD
I believe it was a 9" one. Thanks