• Donna Webb, RD, LD, CDE

Sugar-Free Cheesecake

Updated: Jul 31

Hello, Friends!


I have always loved to experiment with making cheesecakes. I love to take the basic 3-step cheesecake and change up the flavors, colors, and textures to come up with all kinds of different styles.


Last Christmas, I made a small, personalized cheesecake for each one of my family members in their favorite flavors. I made lime, chocolate, pecan, strawberry…It was so much fun! I am sure I had more fun making them than they had eating them. I guess that’s what makes the holidays special—the different ways we get to show love to our family.  


Now I have added a new twist to my cheesecake delicacies. Since I cannot have sugar myself, specifically fructose, I now make all of my cheesecakes with sweeteners that don't contain fructose. I also have a low-tolerance for sugar alcohols, a common ingredient in non-caloric sweeteners. This added a new baking challenge: maximum sweetness and minimum wonky aftertaste. I always check out the ingredients label, which usually includes ingredients NOT listed on the front of the packaging. This was a great learning experience for me.  


One thing you need to know about me: I am the LAZIEST cook! I don’t do recipes with lots of steps or ingredients that I will only use once. This is the main reason my cheesecakes don't have a crust. A good carb-free crust is hard to find, doesn’t really add much flavor, and adds a lot of work. So I chose to skip the crust and go right to the good stuff.



This is so delicious! I continue to learn about new sweeteners or a better stevia chocolate chip, now I know I'm not done perfecting it.  But I would say it’s pretty darn good, and your non-carb-aware friends won’t know the difference. 


Sugar-Free Chocolate Chip Cheesecake

Serves 12


Ingredients:

3 8-oz. packages cream cheese

1 ⁄ 2 cup Pure Stevia Blend (or other sugar substitute equal to 3/4 cups sugar)

2 Tablespoons Coconut Flour

1 teaspoon vanilla extract

3 eggs

1 ⁄ 2 cup Lily's sugar free chocolate chips (or other stevia sweetened chocolate chips)


Instructions:

Preheat oven to 350'F.


Mix cream cheese, sugar substitute, eggs, coconut flour and vanilla at medium speed with electric mixer until well-blended. Fold in Lily's chocolate chips.


Pour into 9" pie-plate, or 8" springform pan. Sprinkle a few chips on top for eye-appeal.

Bake at 350 F for 40 minutes, or until center is almost set.


Cool. Refrigerate 3 hours or overnight.


Nutritional information:

Calories 256

Total Fat 24 gms

Cholesterol 120 mg

Sodium 205 mg

Total Carbohydrate 7 gms (4 gms sugar alcohol)

Dietary Fiber 3 gms

Sugars 0

Protein 6 gms

2460 E. Madrid St.

Springfield, MO 65804

(417) 814–4040

donna.webb@brightskynutrition.com

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