Home » Dessert Recipes » Low Carb Cherry Cheesecake (+Video)

Low Carb Cherry Cheesecake (+Video)

This Low Carb Cherry Cheesecake has all the creaminess and sweetness of a traditional cheesecake but without the crust or all the carbs! So good!

A DELICIOUS HOMEMADE CHEESECAKE

I’ve received some amazing feedback from y’all about a couple of the low carb recipes that I’ve shared lately. But one of my friends was telling me that she had a hard time finding really yummy (and reliable!) low carb dessert recipes and she was really missing her sweets. So, I figured it was time to experiment with some of my reliable dessert recipes here on the blog and see if I could make them a bit more carb-friendly. 🙂

a fork scooping out a bite of cheesecake that is on a small round white plate.

CHEESECAKE WITHOUT CRUST

So, I took my very favorite recipe for Easy Creamy Cheesecake (it’s ridiculously easy AND delicious) and see if I could tweak the carb count. Basically, cheesecake is pretty easily made low carb by removing the crust from the equation. Then I realized once I removed the crust that I would have to figure out a good way to cook it without it burning the sides. It turns out baking it in a water bath makes all the difference. But maybe you just want a Low Carb Crock Pot Cheesecake with a crust!

slice of cheesecake on a plate and topped with cherry pie filing.

USING SUGAR-FREE OPTIONS

In addition, I needed to substitute the sugar as well if I wanted to keep the carb count low. So, I grabbed a bag of Stevia in the Raw. Have y’all used this stuff in your baked goods? It measures just like sugar so it makes it super easy to substitute in baked goods that use measurable sugar amounts. The cherry topping is totally optional. But not for me. I love to have cherries on my cheesecake. So I just went with a sugar-free option here.

slice of cherry cheesecake on a white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cream cheese
  • Stevia in the Raw
  • sour cream
  • vanilla extract
  • eggs
  • sugar-free cherry pie filling

HOW TO MAKE LOW CARB CHEESECAKE:

Preheat oven to 300F degrees. Spray the sides and bottom of a 9” springform pan with nonstick cooking spray. Place springform pan on a baking sheet. Note: If you do not have a tight seal on the bottom of your springform pan, you may want to wrap the bottom of your pan with some aluminum foil.

In a large bowl, using an electric mixer, beat cream cheese until fluffy, about 3 minutes. Mix in Stevia in the Raw, sour cream and vanilla extract, mixing for about 3 minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl.

low carb cheesecake batter in a clear bowl.

Add eggs to the cream cheese mixture one at a time, beating until thick and creamy.

Pro tip: The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.)

Pour the cheesecake mixture into the prepared springform pan. Pour about 1 cup of water into the baking dish that surrounds the springform pan (this is called a water bath). Bake for 65-75 minutes or until puffy and just barely a light golden brown color around the edges.

cheesecake filling in a springform pan.

Let cool for about 1-2 hours. Then cover and pop into the fridge to chill for at least 4 hours. Then carefully remove from the springform pan.

cooled, finished low carb cheesecake.

Serve each slice with about 1/3 cup sugar free cherry pie filling.

Low Carb Cheesecake with sugar free cherry pie filling on a pie with a bite removed.

CRAVING MORE LOW CARB RECIPES? TRY THESE

Low Carb Cheesecake with sugar free cherry pie filling

Low Carb Cherry Cheesecake (+Video)

This Low Carb Creamy Cheesecake has all the creaminess and sweetness of a traditional cheesecake but without the crust or all the carbs! So good!
5 from 9 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients

  • 3 (8 ounce) packages cream cheese
  • 1 ⅓ cups Stevia in the Raw
  • cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 20 ounce can sugar free cherry pie filling

Instructions

  • Preheat oven to 300f degrees. Spray the sides and bottom of a 9” springform pan with nonstick cooking spray. Place springform pan on a baking sheet. Note: If you do not have a tight seal on the bottom of your springform pan, you may want to wrap the bottom of your pan with some aluminum foil. 
  • In a large bowl, using an electric mixer, beat cream cheese until fluffy, about 3 minutes. Mix in Stevia in the Raw, sour cream and vanilla extract, mixing for about 3 minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl.
  • Add eggs to the cream cheese mixture one at a time, beating until thick and creamy.
  • Pro tip: The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.)
  • Pour the cheesecake mixture into the prepared springform pan. Pour about 1 cup of water into the baking dish that surrounds the springform pan (this is called a water bath). Bake for 65-75 minutes or until puffy and just barely a light golden brown color around the edges.
  • Let cool for about 1-2 hours. Then cover and pop into the fridge to chill for at least 4 hours.
  • Carefully remove the cheesecake from the spring form pan. Slice and serve with sugar free cherry pie filling.

Video

Course: Dessert
Cuisine: American

Nutrition

Calories: 294kcal | Carbohydrates: 8g | Protein: 6g | Fat: 26g | Sodium: 263mg | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




16 Comments

  1. 5 stars
    My husband is diabetic and since this is sugar free and low carb it fits into his diet. So, so good. He was so happy to have cheesecake again.

  2. 5 stars
    I make this recipe all the time, only in muffin cups, so I have more portion control. It’s easy to put them in a container in the frig and pull them out as needed. They also bake much faster…getting on my plate sooner! They are so good for those “I want something a little sweet” cravings.

  3. I have made a low carb recipe too and I line the spring form pan with a circle of parchment paper that comes up the sides halfway and bake it. It comes out perfect each time. Depending on the size of the pan you can buy them in 8” and 9“ already cut or cut the size you need. I use a 9” in a 7” pan. Can’t wait to try this recipe.

  4. I don’t know why I do this to myself. Reading your dessert recipes makes me drool!

    Haven’t tried this yet because I have a worry. In my experience low-carb cheesecakes always taste too salty to me. Maybe the salt comes from the cheese. Do you know if this is an issue with this recipe? Or is it just something I have to trade for lack of carbs?

    1. Bogdan…hmmm. That’s interesting. I wouldn’t call this the least bit salty at all. So perhaps it is the type of cream cheese you are using? I would use a good quality cream cheese since cream cheese is the main and star ingredient in this dish. I used Philadelphia Cream Cheese. You could also add a tad bit more Stevia in the Raw to this recipe. I added enough to make it lightly sweetened. If you give it a try, I’d love to know what you think!

  5. 5 stars
    Love this cheesecake alternative. The best part is the cheesecake anyway so, IMO, you don’t need the crust anyway!