Sugar Free Cheesecake Recipe (Baked New York Style With an Almond Flour Crust)
Dense, creamy and tangy, with a buttery almond flour crust and a smooth, crack-free top. Nobody at the table will guess it has no sugar.
- Serves 12
- No added sugar
- Almond flour crust
- Make ahead
A well-made sugar free cheesecake tastes like any classic New York cheesecake: rich, velvety, tangy and dense, sweetened without a spoonful of sugar.
Quick answer
This baked sugar free cheesecake recipe uses an almond flour and butter crust, then a filling of 32 oz cream cheese, ¾ cup powdered erythritol, 3 eggs, sour cream, vanilla and lemon. Bake in a water bath at 325°F for 55 to 65 minutes, cool in the turned-off oven 1 hour and chill overnight.
Sugar free cheesecake, baked New York style with fresh berries.
Why This Sugar Free Cheesecake Works
Done right, a sugar free cheesecake is just as luscious as a traditional one. The secret is three things: the right sweetener, room-temperature ingredients, and patience in the oven and the fridge. Get those right and the result is a dense, creamy, tangy New York style cheesecake for holidays, birthdays or an ordinary Tuesday.
Powdered sweetener
Dissolves completely for a silky, grit-free filling.
Almond flour crust
Buttery, nutty and sugar free, with a hint of cinnamon.
Lemon and sour cream
Brightness and the classic cheesecake tang.
Water bath
Gentle, even heat for a smooth, crack-free top.
Sugar Free Cheesecake Recipe
The card is set for a 9-inch springform. Tap 6, 8 or 10 inches and every amount and the bake time update.
Dense and creamy, the New York way.
Sugar Free Cheesecake (Baked New York Style)
An almond flour crust and a dense, creamy cream cheese filling sweetened with powdered erythritol, baked in a water bath. Tap your pan size and every amount and bake time updates.
Pan
Ingredients
Almond flour crust- 1 cup1½ cups2 cups2½ cups almond flour
- 2 tbsp3 tbsp¼ cup5 tbsp unsalted butter, melted
- 1 tbsp1½ tbsp2 tbsp2½ tbsp powdered erythritol
- ¼ tsp½ tsp½ tsp¾ tsp ground cinnamon
- a pinch fine salt
- 16 oz24 oz32 oz40 oz full-fat cream cheese, room temperature
- 6 tbsp½ cup + 1 tbsp¾ cup1 cup powdered erythritol or monk fruit blend
- 1 + 1 yolk234 large eggs, room temperature
- ¼ cup⅓ cup½ cup⅔ cup full-fat sour cream, room temperature
- 1 tsp1½ tsp2 tsp2½ tsp alcohol-free vanilla
- ½ tsp¾ tsp1 tsp1¼ tsp lemon zest
- 1½ tsp2 tsp1 tbsp4 tsp fresh lemon juice
Room temperature dairy and eggs. Set them out 2 hours ahead; cold cream cheese leaves lumps no amount of mixing will fix.
Instructions
Prep the pan
Heat the oven to 325°F. Line the bottom of the springform pan with parchment and wrap the outside in two layers of heavy-duty foil. Put a kettle of water on to boil.
Make the crust
Mix the almond flour, melted butter, erythritol, cinnamon and salt. Press firmly into the bottom and slightly up the sides. Bake 10 minutes until lightly golden, then cool.
Beat the cream cheese
Beat the cream cheese and sweetener on medium-low until completely smooth, about 2 minutes, scraping the bowl often.
Add the eggs gently
Add the eggs one at a time on low speed, mixing just until each disappears. Mix in the sour cream, vanilla, lemon zest and juice until silky. Do not over-beat.
Water bath bake
Pour the filling over the crust and smooth the top. Set the pan in a roasting pan and pour hot water halfway up the sides. Bake until the edges are set and the center jiggles slightly (see the card for time).
Cool slowly
Turn off the oven, prop the door open an inch and leave the cheesecake inside 1 hour. Lift it out of the water, run a thin knife around the edge and cool on a rack.
Chill
Cover loosely and refrigerate at least 6 hours, ideally overnight, before releasing the ring and slicing.
Gear for Sugar Free Cheesecake
A leakproof springform and gentle mixing do most of the work.
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Choosing a Sugar Substitute for Cheesecake
This is the biggest decision in the recipe. Sugar substitutes behave differently in baking, and some leave a cooling sensation or a bitter finish. Dry, powdered sweeteners give the smoothest filling; liquid sweeteners add moisture without bulk and should only be used as a supporting note.
| Sweetener | Use | Good to know |
|---|---|---|
| SweetenerPowdered erythritol | UseMeasure like sugar | Good to knowClean sweetness; a slight cooling note in large amounts |
| SweetenerMonk fruit and erythritol blend | UseMeasure like sugar | Good to knowRounder flavor, less cooling aftertaste |
| SweetenerAllulose | UseMeasure like sugar | Good to knowVery sugar-like, but browns faster; tent with foil |
| SweetenerPure stevia extract | UseA pinch or a few drops | Good to knowVery concentrated; pairs with erythritol |
| SweetenerLiquid sweetener drops | UseSupporting only | Good to knowNo bulk; too much affects texture |
Check whether your product is a pure extract or a cup-for-cup blend before measuring: the amounts are very different. If you only have granulated erythritol, blitz it in a blender for 30 seconds to make it powdered.
The Almond Flour Crust (and Other Options)
Press firmly and slightly up the sides, then pre-bake.
Graham cracker crusts are built on sugar, but almond flour makes a crust that is arguably better: nutty, buttery and slightly crumbly, and it holds together once baked.
Press it firmly and evenly with the bottom of a measuring cup and pre-bake 10 minutes at 325°F so it sets and does not go soggy under the filling. Let it cool before pouring in the batter.
| Crust | For a 9-inch pan | Texture |
|---|---|---|
| CrustAlmond flour (recipe) | For a 9-inch pan2 cups almond flour, ¼ cup butter, 2 tbsp sweetener | TextureButtery and tender |
| CrustPecan | For a 9-inch pan1½ cups finely ground pecans, 3 tbsp butter, 1 tbsp sweetener | TextureToasty and rich |
| CrustAlmond and coconut | For a 9-inch pan1½ cups almond flour, ½ cup shredded unsweetened coconut, ¼ cup butter | TextureCrisper |
| CrustCrustless | For a 9-inch panGrease and line the pan well | TexturePure cheesecake |
The Creamy Filling: Room Temperature Is Everything
All the dairy and the eggs must be at room temperature. Cold cream cheese will not blend smoothly and leaves a lumpy batter; set the cream cheese, eggs and sour cream out about 2 hours before baking.
Beat the cream cheese and sweetener first, on medium-low, until completely smooth, scraping the bowl and beaters often.
Then switch to low and add the eggs one at a time. Over-mixing at this stage whips in air, and air bubbles are what rise, puff and crack in the oven. Finish with the sour cream, vanilla, lemon zest and juice, mixing only until silky.
Low speed after eggs
Mix just until each egg disappears.
Scrape often
Hidden lumps on the bowl bottom show up in the slice.
Tap out bubbles
Tap the filled pan on the counter a few times.
Smooth the top
An offset spatula gives a flat, even surface.
Water Bath Baking and Cooling Without Cracks
Cheesecake is a custard and likes gentle heat. The water bath (bain-marie) keeps the edges from overcooking before the center sets. Wrap the outside of the springform in at least two layers of heavy-duty foil so no water seeps in, set it in a roasting pan and pour in hot water halfway up the sides.
| Stage | What to look for |
|---|---|
| StageDone | What to look forEdges set and slightly puffed; center 2 to 3 inches jiggles like soft-set custard |
| StageCenter temperature | What to look forAbout 150°F on an instant-read thermometer |
| StageUnderbaked | What to look forCenter ripples like liquid when nudged; bake 5 more minutes |
| StageOverbaked | What to look forCenter firm and cracked, edges browned |
When it is done, turn the oven off, prop the door open an inch and leave the cheesecake inside for an hour. That gradual cool-down prevents the sudden temperature change that causes cracks. Then lift it from the water, run a thin knife around the edge so it can shrink without tearing, and cool completely on a rack before chilling.
Sugar Free Cheesecake Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| ProblemCracked top | CauseOver-beaten, too hot or cooled too fast | FixLow speed after eggs; water bath; cool in the oven |
| ProblemLumpy filling | CauseCold cream cheese | FixRoom temperature dairy, beat smooth before eggs |
| ProblemGritty texture | CauseGranulated sweetener | FixUse powdered, or blend granulated until fine |
| ProblemSoggy crust | CauseCrust not pre-baked or water leaked in | FixPre-bake 10 minutes; double-wrap in foil |
| ProblemSunken center | CauseUnderbaked or too much air | FixBake to a slight jiggle; mix gently |
| ProblemCooling aftertaste | CauseAll erythritol | FixMonk fruit blend, allulose or a little stevia |
Toppings and Serving Ideas
Berries, compote and whipped cream, all without sugar.
Fresh berries
Raspberries, blueberries and sliced strawberries with a squeeze of lemon.
Berry compote
2 cups berries, 2 tbsp sweetener and 1 tbsp water, simmered 8 minutes.
Whipped cream
Heavy cream whipped with a spoonful of powdered sweetener.
Toasted nuts
Chopped almonds or pecans for crunch.
Cocoa
A light dusting of unsweetened cocoa powder.
Lemon curd
A sugar-free curd swirled on top.
For clean slices, dip a sharp knife in hot water and wipe it dry between every cut. Release the ring only once the cheesecake is fully chilled.
How to Store and Freeze Sugar Free Cheesecake
| Plan | How | Keeps |
|---|---|---|
| PlanRefrigerate | HowCovered loosely, then tightly once cold | Keeps5 days |
| PlanFreeze whole | HowChill overnight, wrap in plastic and foil | Keeps3 months |
| PlanFreeze slices | HowFreeze on a parchment-lined sheet, then bag | Keeps3 months |
| PlanThaw | HowOvernight in the refrigerator, still wrapped | Keeps– |
Add fresh toppings just before serving; berries and whipped cream do not freeze well on top. Frozen slices make easy single portions whenever a craving hits.
Sugar Free Cheesecake: FAQs
What is the best sweetener for sugar free cheesecake?
Powdered erythritol or a powdered monk fruit and erythritol blend. Powdered dissolves smoothly into the cream cheese; granulated can feel gritty.
Can I use allulose?
Yes, measured like sugar. It browns faster, so tent the top with foil if it colors before the center sets.
Can I use liquid stevia?
Not as the only sweetener. Drops add sweetness without bulk; a few drops can round out erythritol, though.
Why does my cheesecake have a cooling aftertaste?
That comes from erythritol. A monk fruit blend or allulose, or a few drops of stevia with less erythritol, softens it.
Is this cheesecake keto?
It is made with no added sugar, an almond flour crust and full-fat dairy, so it fits most low-carb and keto eating plans. Check the labels on your sweetener and dairy.
Do I need a water bath?
It is the best protection against cracks and gives the creamiest texture. Without one, set a pan of hot water on the rack below and expect a slightly firmer edge.
How do I know when it is done?
The edges are set and the center 2 to 3 inches still jiggle slightly, like soft-set custard, when you nudge the pan. The center reads about 150°F.
Why did my cheesecake crack?
Over-beating after the eggs, baking too hot or too long, or cooling too fast. Bake low, use a water bath and cool in the oven.
Why is my filling lumpy?
The cream cheese was cold. Let it, the eggs and sour cream sit out about 2 hours first.
How long does it need to chill?
At least 6 hours; overnight is best for clean slices and full flavor.
Can I make it crustless?
Yes. Grease the pan well, skip the crust and bake 5 minutes less.
Can I use a graham cracker crust?
You can, but it adds sugar. A pecan or almond flour crust keeps it sugar free.
How long does it keep?
Up to 5 days covered in the refrigerator.
Can I freeze sugar free cheesecake?
Yes. Freeze slices on a parchment-lined sheet, then wrap and bag them for up to 3 months. Thaw in the refrigerator.
Can I make it in a different pan size?
Yes. Tap 6, 8 or 10 inches in the recipe card; amounts and bake times adjust.
Is there a pumpkin version?
Yes: the sugar-free pumpkin cheesecake on this site is the fall take, with pumpkin and warm spices.
More Sugar Free and Cheesecake Recipes
Low-sugar bakes and cheesecake favorites.
Rich, creamy, tangy and crack-free, with not a spoonful of sugar.
Pin this sugar free cheesecake recipe so the pan sizes, sweetener guide and no-crack method are ready for your next celebration.