Can I make cheesecake without sugar?

Yes, and this healthy cheesecake recipe is proof. Instead of refined sugar, it uses erythritol or monk fruit to create a clean, sweet flavor that doesn’t raise blood sugar levels. You’ll still get the rich texture and classic taste—just without the crash.

What can you use instead of sugar in a cheesecake?

Natural sweeteners like powdered erythritol , monk fruit , or a few drops of stevia are great options. They dissolve easily and leave no aftertaste. These swaps are essential in this healthy cheesecake recipe , and they’re perfect for diabetic or keto lifestyles.

Can diabetics eat sugar-free cheesecake?

Absolutely—especially when it’s made with blood sugar-friendly ingredients. This healthy cheesecake recipe avoids sugar entirely and uses low-carb almond flour for the crust, making it ideal for people with diabetes or those looking to reduce sugar intake.

Is cheesecake healthier than cake for diabetics?

Generally, yes. Cheesecake tends to be lower in carbs and higher in fat and protein, which can lead to slower blood sugar absorption. When made with the right ingredients—like in this healthy cheesecake recipe —it becomes a better dessert choice for those managing blood sugar.

Healthy Cheesecake Recipe – 2 Guilt-Free Delicious Ways

Ingredients

Scale

Almond Flour Crust (for both versions)

2 cups almond flour

2–3 tbsp powdered erythritol or monk fruit

1/4 cup unsalted butter, melted

1 tsp vanilla extract (optional)

Pinch of salt

No-Bake Filling

12 oz cream cheese, softened

1/2 cup powdered erythritol

1 cup heavy cream

1 tsp vanilla extract

1 tsp lemon juice

Optional: few drops of stevia

Baked Filling

32 oz cream cheese, softened

1 1/4 cups powdered erythritol

3 eggs

1 tbsp lemon juice

1 tsp vanilla extract

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Instructions

Step 1: Mix almond flour, sweetener, melted butter, vanilla, and salt until combined.
Step 2: Press the mixture firmly into the bottom of a 7–9 inch springform pan.
Step 3: For baked version: bake crust at 350°F (177°C) for 10–12 minutes, then cool completely.
Step 4: For no-bake version: chill crust in fridge or freezer while preparing filling.
Step 5: For no-bake filling: beat cream cheese, erythritol, lemon juice, and vanilla until smooth.
Step 6: Whip heavy cream until soft peaks form. Gently fold into cream cheese mixture.
Step 7: Spread filling evenly over chilled crust and refrigerate for 6–8 hours or overnight.
Step 8: For baked filling: beat cream cheese and erythritol until fluffy, then add eggs one at a time.
Step 9: Add lemon juice and vanilla, mix gently to avoid overbeating.
Step 10: Pour over baked crust and bake at 325°F (163°C) for 45–55 minutes until center is just set.
Step 11: Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.

Notes

Chill cheesecake overnight and freeze for 30 minutes before slicing for cleaner cuts.

Store in refrigerator for up to 5 days or freeze slices for up to 3 months.

For a richer filling, substitute part of the cream cheese with mascarpone.

Author: Marissa Lane
Prep Time: 15 minutes
Cook Time: 55 minutes (baked version)
Category: Dessert
Method: No-Bake, Baked
Cuisine: American
Diet: Diabetic

Nutrition

Serving Size: 1 slice
Calories: 290–320
Sugar: 0g added sugar
Sodium: 100mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4–6g
Fiber: 1g
Protein: 5g (no-bake), 13g (baked)
Cholesterol: 85mg