This creamy No Bake Sugar-Free Cheesecake recipe has a buttery, almond flour crust, sweet vanilla filling, and endless possibilities for toppings! This sugar-free cheesecake is naturally gluten-free too!
For years I’ve been testing sugar-free desserts and this cheesecake is the base of many flavor varieties you’ll see here on the website. Creamy and sweet, you’ll love how easy this dessert is to make!
Aimee’s Recipe Notes
Ease to Make: Beginner friendly! No baking, no water batchs, and no special techniques. Just mix, chill, and serve.
Prep Ahead: This cheesecake can be made in advance and stored covered in the refrigerator overnight.
Budget Tip: Almond flour and monk fruit can be bought in bulk and used across many sugar-free desserts.
Sweetness Control: Taste the filling before adding to the crust. Add a little more powdered monk fruit if you prefer it sweeter.
Toppings: I love making sugar-free whipped cream and adding fresh berries for sweetness, flavor, and a pop of color!
Sugar-Free Ingredient Notes
For the complete list of ingredients and measurements, scroll down to the recipe card below.
- Cream Cheese- Full fat cream cheese is the base of this easy no bake cheesecake. Soften to room temperature for a smooth, lump-free filling.
- Almond Flour- This creates a naturally gluten-free crust with a subtle nutty flavor. You could swap this out for all-purpose flour if you prefer.
- Powdered Monk Fruit Sweetener- Provides sweetness naturally, and using powdered sweetener is essential for a silky cheesecake texture. I love this brand on Amazon. You could swap it out for Stevia.
- Optional Toppings- Homemade whipped cream (made with powdered monk fruit) and fresh berries add flavor without added sugar.
Add freeze dried strawberries and you’ll be on your way to making my sugar-free strawberry cheesecake!
How to Make Sugar Free Cheesecake
Make the Crust:
- Mix together the almond flour, powdered monk fruit, and melted butter in a bowl with a fork.
- Press the crumbs into a parchment paper lined 9-inch baking dish. Freeze while you make the filling.
Make the Cheesecake Filling:
- Beat the softened cream cheese with an electric mixer. Add in powdered monk fruit, vanilla, and heavy whipping cream.
- Pour over prepared crust. Refrigerate for four hours or overnight.
Storage
- Keep sugar-free cheesecake covered in the refrigerator for up to 4 days.
- Freeze cheesecake in an airtight container for up to 3 months.
Easy Sugar-Free Desserts
Sugar Free Apple Crisp
Sugar Free Shortbread Cookies
Sugar Free Strawberry Cheesecake
Mason Jar Ice Cream
No Bake Sugar Free Cheesecake Recipe
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }
Ingredients
For the Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit
- 6 Tablespoons unsalted butter, melted
For the Cheesecake
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 ¼ cup powdered monk fruit
- 1 Tablespoon pure vanilla extract
- ⅓ cup heavy whipping cream
Optional Topping
- 1 ½ cups sugar free whipped cream (or Cool Whip)
- 2 cups fresh berries
Instructions
- Line a 9-inch square baking dish with parchment paper. Set it aside.
- In a mixing bowl, combine almond flour, powdered monk fruit, and melted butter. Pour crumbs into the prepared baking dish and press firmly until evenly distributed. Freeze crust while you make the filling.
- In a large mixing bowl, beat cream cheese with monk fruit for 3-4 minutes until fluffy. Scrape down the sides of the bowl as needed.
- Add in pure vanilla extract and whipping cream. Beat for several minutes until blended. Pour filling over the chilled crust. Spread smooth with an offset spatula.
- Cover with plastic wrap and chill for four hours or longer. To serve, lift cheesecake out of the pan with the parchment paper. Cut into slices and dollop each slice with whipped cream and berries.
Notes
- Almond Flour– I love keeping this recipe gluten free, but if you prefer, you can swap out the almond flour for all-purpose flour. You could also use King Arthur Measure for Measure gluten free flour too.
- Powdered Monk Fruit– I love this brand on Amazon. You could swap it out for Stevia.
- Serve sugar free cheesecake with homemade whipped cream made with monk fruit instead of sugar. Add fresh strawberries as a garnish.
- Store cheesecake in airtight container in the refrigerator for up to 4 days. Or freeze cheesecake for up to 3 months.
Nutrition
www.shugarysweets.com (Article Sourced Website)
#Bake #SugarFree #Cheesecake