Lower Carb Crustless Cheesecake

Enjoy a delicious tasting diabetic cheesecake minus the crust! The smooth and creamy texture makes a satisfying lower carb dessert. Recipe features reduced sugar and no crust to lower carb count.

This recipe originally published January 2015, now updated with new photos, FAQs, step by step instructions and pro tips.

Ditch the carbs with diabetic cheesecake! All the creamy vanilla goodness you expect from cheesecake minus the excess carbs. Eliminating the carb laden crust and cutting WAY back on the sugar are the keys to getting a cheesecake you can feel good about eating. Pumping up the vanilla and adding a touch of lemon juice rounds out the flavor profile.

What are you waiting for? Break out the crustless cheesecake and keep your resolutions intact! Check out the recipe below to learn how to make crustless cheesecake.

How can cheesecake be made diabetes-friendly?

Modifying the crust can help reduce the carbs from cheesecake. Here, I have removed the crust completely. Also, the amount of sugar in the recipe has been greatly reduced. You may also modify this recipe further by using a sugar substitute in place of the sugar. Make sure you are using one that is suitable for baking.

Why this recipe works:

• Ricotta cheese adds a creamy texture.
• Extra vanilla for enhanced flavor.
• Reduced sugar for lower carb count.

The main ingredients:

• Cream cheese- I used neufchâtel for a slightly lower fat content.
• Ricotta cheese- adds a creamy texture.
• Greek yogurt- I used plain regular fat.
• Sugar or sugar substitute-be sure to choose a sugar sub that can be used for baking.
• Lemon juice- this addition will enhance the flavor of the cheesecake.

How to make crustless cheesecake:

• Step 1: Combine cheeses, yogurt and eggs.
• Step 2: Add remaining ingredients and mix well.
• Step 3: Pour batter into springform pan.
• Step 4: Bake until set in the middle. Place in the refrigerator which helps to firm the cheesecake.

Expert Tips:

• Be sure to soften the cream cheese for best results.
• Use an 8 or 9" springform pan for best results.
• Place cooked and cooled cheesecake in the refrigerator to help firm the texture of the cheesecake.

Frequently asked questions:

Can diabetics eat cheesecake?

Traditional cheesecake is very high in carbs and fat. It is very helpful to use a lower carb recipe to keep your glucose under control.

What can I give a diabetic for dessert?

Try to use lower carb desserts and make these only occasionally. Learn to tweak your recipes by cutting back on sugar. Check out this recipe for Low Carb Ricotta Cheesecake Fluff.

Hope you enjoy this Lower Carb Cheesecake Recipe! Be sure to check out these other low carb favorites:

• Low Carb Ricotta Cheesecake Fluff
• 10 Best Diabetes Lunch Ideas
• 10 Diabetes Friendly Snacks
• 5 Things You Can Do Every Morning to Help Control Diabetes

Did you make this recipe? Please leave your star rating and comment below!

Crustless Cheesecake

Enjoy a delicious tasting diabetes friendly cheesecake minus the crust! The smooth and creamy texture makes a satisfying lower carb dessert. Recipe features reduced sugar and no crust to lower carb count.

4.43 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Diabetic

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 slices

Calories: 207kcal

Author: Easyhealth Living

Ingredients

• ▢ 8 oz. neufchatel cheese softened
• ▢ 15 oz. ricotta cheese
• ▢ 5.3 oz. Greek yogurt plain
• ▢ 2 eggs
• ▢ 2 tsp. vanilla
• ▢ ⅓ cup sugar or equivalent (suitable for baking) sugar substitute
• ▢ 2 tsp. lemon juice

Instructions

• Preheat oven to 325 degrees F.
• Grease a 9" springform pan well. ( May use smaller size pan if desired.)
• In a large bowl, combine first 3 ingredients and mix on low speed until smooth- 1-2 minutes.
• Add eggs, one at a time and mix well after each egg.
• Add remaining ingredients and mix to combine.
• Pour batter into prepared springform pan and place in oven.
• Bake approx. 30-40 minutes or until set.
• Allow to cool, then place in refrigerator. Cheesecake will firm up as it becomes cold.

Notes

Expert Tips

• Be sure to soften the cream cheese for best results.
• Use an 8 or 9" springform pan for best results.
• Place cooked and cooled cheesecake in the refrigerator to help firm the texture of the cheesecake.

 

Nutrition Facts

Crustless Cheesecake

Serving Size

 

1 Slice

Amount per Serving

Calories

 

207

Calories from Fat 99

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

6

g

30

%

Cholesterol

 

79

mg

26

%

Sodium

 

183

mg

8

%

Potassium

 

151

mg

4

%

Carbohydrates

 

13

g

4

%

Sugar

 

10

g

11

%

Protein

 

11

g

22

%

Vitamin A

 

500

IU

10

%

Vitamin C

 

0.5

mg

1

%

Calcium

 

205

mg

21

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

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