Sugar-Free Lemon Cheesecake Recipe

This Sugar-Free Lemon Cheesecake is a creamy, tangy dessert perfect for those looking to enjoy a sweet treat without the sugar.

SPONSOREDNew Customers: Get up to 40 meals free—plus, the first week ships free! 40 meals is based on a per meal price of $7.99, assuming weeks are comprised of 4 servings of 5 recipes.

It’s ideal for anyone wanting a low-carb, sugar-free dessert that doesn’t compromise on flavor!

An image of a sugar-free lemon cheesecake, featuring a creamy texture and garnished with lemon zest, fresh lemon slices, and a sprig of mint. Enjoy!

The almond flour crust provides a deliciously nutty base, while the lemon-flavored filling combines cream cheese, sour cream, and fresh lemon juice for a zesty kick. Sweetened with a sugar substitute, this cheesecake is baked to a light, fluffy texture and chilled for an extra smooth finish.

Ingredients

Crust

1 cup almond flour
2 tbsp melted butter
1-2 tbsp granulated sugar substitute (like erythritol or monk fruit sweetener)

Filling

16 oz (2 cups) cream cheese, softened
1/2 cup granulated sugar substitute
2 large eggs
1/3 cup sour cream
2 tbsp heavy cream
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tsp vanilla extract

Optional Topping

Fresh lemon zest
A few lemon slices for garnish
Whipped cream (sugar-free)

Instructions

Prepare the crust:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a mixing bowl, combine almond flour, melted butter, and sugar substitute until it resembles wet sand.
Press the mixture firmly into the bottom of the pan to form an even crust.
Bake the crust for 8-10 minutes until lightly golden. Remove and let cool.

Make the filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
Add the sugar substitute and beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition.
Add sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined (avoid over-mixing to prevent cracks).

Bake the cheesecake:

Pour the filling over the crust in the springform pan.
Place the pan on the center rack of the oven and bake for 45-55 minutes, or until the center is slightly jiggly but mostly set.
Turn off the oven, crack the oven door, and allow the cheesecake to cool slowly for 1 hour.
After an hour, transfer the cheesecake to the refrigerator to chill for at least 4 hours (preferably overnight) for the best texture.