This sugar free baked lemon cheesecake is everything you imagined! Light and fluffy, sweet and tangy, lower in calories and the perfect healthy dessert for a party, BBQ or Christmas.
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I'm not gonna lie. This is not a cheesecake you make just for the sake of it. This is a cheesecake you make for special occasions. For over 5 years, I have made it every christmas along with my sugar free apple crumble and it is always a hit. People can't even tell it's sugar free! And in my book that is a total win!
Making cheesecakes for a crowd is great when you have people coming over, but when I want something more bitesized I always turn to my mini cheesecake cups.
Recipe Highlights
- Tastes like a "real" cheesecake and you wouldn't even know its sugar free
- Serious zingy lemon flavour with a luscious creamy filling
- Makes 16 squares and under 250 cals per serve
- Perfect for making ahead of time for get togethers
- Keeps in the fridge for a week
The secret to creating a great tasting sugar free cheesecake with a lush creamy filling, is to blend full-fat cream cheese with sour cream for richness and a silky smooth texture.
The cheesecake base also looks like a biscuit texture, but to keep it sugar free I instead used almond flour, monkfruit sweetener and butter which achieve much the same result as a biscuit or cookie base.
Can you use low fat cream cheese?
Yes, but it will be less creamy, softer, and may not set as well. For better texture, add a little Greek yogurt or an extra egg.
Sweeteners
I love using monkfruit in baked cheesecakes because it adds natural sweetness without bitterness, bakes well, and keeps the texture smooth. You could also use allulose or erythritol which are alternative granulated sweeteners suitable for baking.
Ingredients
The number one thing not to do is overbake it-this can cause a dry, grainy texture and cracks. Bake until the center is slightly jiggly, then let it cool gradually.
Cooling gradually means letting the cheesecake cool in stages to prevent cracks and maintain a creamy texture.
After baking, turn off the oven, leave the door slightly open, and let it sit for about an hour.
Then, transfer it to the counter to cool completely before chilling in the fridge for at least 4 hours (or overnight).
If this all sounds too hard, an easier version is this lemon blueberry cheesecake jar, or this lime cheesecake jar.
The Lemon Curd
You can definitely make this sugar free cheesecake without the lemon curd on top, but I always tend to add the curd and I love how bright and happy it makes the cheesecake look!
The number one tip for making lemon curd is don't rush the cooking process-cook it over low heat, stirring constantly. You will get some eggy bits in it from the heat but that can be easily removed by pushing the curd through a fine metal strainer. It sounds like a lot of work, but it is definitely worth the effort.
This cheesecake keeps in the fridge for a whole week and it can be made days in advance!
Sugar Free Baked Lemon Cheesecake
Ingredients
Crust:
- 2 cups almond flour
- ¼ cup butter
- 1 tablespoon monkfruit sweetener - granulated
Cheesecake Filling:
- 500 grams full-fat cream cheese - softened
- ½ cup Monkfruit sweetener - granulated
- ¼ cup Sour Cream
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon rind
- 2 large eggs
Lemon Curd Top:
- ½ cup lemon juice
- ½ cup monkfruit sweetener - granulated
- 2 large eggs
- 2 tablespoons butter
Instructions
Prepare the Crust
- Preheat fan oven to 140°C. Line the bottom and sides of an 8x8-inch square pan with parchment paper. Line the bottom and sides leaving some overhang on the sides for easy removal after baking.
- In a medium bowl, combine 2 cups almond flour, ¼ cup butter (melted), and 1 tablespoon monkfruit sweetener. Mix until it forms a crumbly dough.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes until golden. Remove from the oven and let it cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat 500 grams full-fat cream cheese (softened), ¼ cup Sour Cream and ½ cup Monkfruit sweetener until smooth. Add 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 1 tablespoon lemon rind, and mix until combined.
- Add 2 large eggs one at a time, beating until just combined.
- Pour the cheesecake filling over the cooled crust in the square pan and smooth the top. Bake for 40 minutes at 140°C. While the cheesecake is baking, prepare the lemon curd topping.
Prepare the Lemon Curd Topping
- In a small saucepan, whisk together ½ cup lemon juice, ½ cup monkfruit sweetener, 2 large eggs, 2 tablespoons butter for the lemon curd.
- Cook over medium-low heat, whisking continuously for 6-8 minutes, or until thickened.
- Strain the lemon curd through a fine metal strainer into a clean bowl to remove any lumpy egg residue.
Add the Lemon Curd and Final Bake
- After the cheesecake has baked for 40 minutes, remove it from the oven and let it sit for 10 minutes to "deflate" and go flat.
- After 10 minutes, pour the strained lemon curd over the top, spreading it evenly.
- Return the cheesecake to the oven for an additional 5 minutes to set the lemon curd.
- Turn off the oven, crack the door, and let the cheesecake cool slowly inside for two hours to prevent cracking.
- Remove from the oven and let it cool at room temperature for about an hour.
Chill, Slice, and Serve
- Cover with Clingfilm and refrigerate the cheesecake for at least 4 hours or overnight.
- Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into squares and serve.
Notes
- Pan Size: I used a square pan 20cm x 20cm or 8 x 8 inches.
- Overmixing the Filling - Be careful not to overmix the cream cheese and eggs. This can incorporate too much air, which leads to cracks during baking or a dense texture.
- Skipping Cooling Gradually - If you don't cool the cheesecake gradually in the oven (with the door cracked open), the sudden temperature change can cause cracks in the surface.
- Not Cooling the Crust Completely - Make sure the crust is completely cool before adding the cheesecake filling. A warm crust can melt the filling slightly, affecting texture.
- Lemon Curd Thickness - If the lemon curd is too thin, it may run off the cheesecake when you add it. Cook it long enough to thicken but don't let it boil or overcook, and become too lumpy (it should be a bit lumpy, that is OK as it can be strained to remove the lumps)
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Kim says
You can't even tell this is a sugar free cheesecake it's so creamy and lush. I've made it often for my family and friends and they loved it!