Keto Sugar-Free Crustless Cheesecake
This silky smooth crustless cheesecake delivers all the rich, tangy flavors of traditional cheesecake without the carbs. Made with cream cheese, sour cream, and sugar-free Swerve sweetener, it's baked in a water bath for an ultra-creamy texture. The gentle stevia and vanilla create perfect sweetness while lemon juice adds brightness. Perfect for special occasions or when you want an indulgent dessert that fits low-carb lifestyles. The crustless design makes it simple to prepare and removes the need for graham crackers or flour-based crusts.
Ingredients
Instructions
- 1
Preheat oven to 325 degrees F
- 2
Combine all ingredients in stand mixer or with electric hand mixer until smooth with no clumps
- 3
Grease 8 inch spring form pan and pour batter into pan
- 4
Even off the top then wrap bottom of pan with aluminum foil
- 5
Place spring form pan into large roasting pan
- 6
Fill roasting pan with hot water until halfway up sides of spring form pan
- 7
Bake for 45 minutes
- 8
Turn off oven without opening door
- 9
Let cheesecake stay in oven for 1 hour
- 10
Remove cheesecake from oven and remove aluminum foil
- 11
Cover cheesecake with plastic wrap
- 12
Refrigerate for 2-3 hours or overnight
- 13
Top with sugar free whipped cream and sugar free maple syrup if desired
Tips
Soften cream cheese completely at room temperature for 2-3 hours to prevent lumps in the final texture.
The water bath prevents cracking by providing gentle, even heat - make sure water reaches halfway up the pan.
Don't open the oven door during the hour-long cooling period as temperature changes can cause cracks.
Good to Know
Refrigerate covered up to 5 days
Can be made 1-2 days ahead, actually improves with time
Serve chilled, optionally topped with sugar-free whipped cream
Common Mistakes
Don't skip softening cream cheese completely to avoid lumps
Don't open oven door during cooling hour to prevent cracking
Substitutions
different sweetness profile
FAQ
Can I freeze this cheesecake?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before serving.
What if I don't have a spring form pan?
Use a regular 9-inch cake pan lined with parchment, though removal will be more difficult.
How long will this keep in the fridge?
Properly covered, it stays fresh for up to 5 days and actually improves after the first day.