So it just so happened to be my husband’s birthday a couple of weeks ago and knowing how he makes a concerted effort to watch his sugar, I was on a quest to make him a dessert he could enjoy but also one that would be guilt free as well. After doing a quick search on YouTube for low carb/low sugar cheesecake recipes, I stumbled upon a vlog by that Keto Couple called Low Carb Cheesecake. After viewing the video, I realized this would be perfect fit. No sugar, no baking and cheesecake. This should be easy peasy!
I’m all for healthy options to incorporate in our daily diets. I’m never one to deprive myself, but making smart choices everyday is vital. A no bake sugar-free cheesecake is right up my alley and perfect for those watching that sugar/carb intake. Well let me tell you how this recipe actually turned out, however first, here are the ingredients you will need for the Sugar Free No Bake Cheesecake.
Note: This recipe is not my own. To get details/nutritional info about this recipe, check out video from that KetoCouple here.
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1 C. Heavy Whipping Cream
1 – 8 oz. block of Cream Cheese (softened/room temp)
1/4 cup granulated sweetener (Splenda) I chose Stevia.
1 Tsp Vanilla Extract (optional)
9 Inch nonstick pan
Spatula or Spoon
2 medium to large-sized mixing bowls
- First I whipped up the heavy cream in one mixing bowl on high speed until the cream was light and fluffy and formed peaks. Set aside.
- Next, in a new mixing bowl, I whipped up the vanilla extra and the softened cream cheese in the bowl until it was smooth and creamy. Set aside.
- Thirdly, I combined both the whipped cream and cream cheese mixture into one bowl and began to whip at medium speed. While doing so I slowly incorporated my 1/4 c. of Stevia. Mixed well until smooth and creamy.
- Last, I spread the cheesecake cream mixture evenly into the nonstick cake pan using a spoon. Be sure to spread evenly so the top is smooth.
Place in the refrigerator overnight.
- Cover with saran wrap and place cake pan in the freezer for a minimum of 4 hours or overnight.
- To Serve, set cheesecake at room temperature for 20 minutes or so before cutting and serving with toppings if so desired.
- So after following the directions and sticking this cheesecake in the refrigerator overnight, I discovered three things.
- 1) The quantities for making this recipe should really be doubled. I found that my cheesecake thickness was literally 1 cm after spreading it in my 9-inch pan. FAIL!
- 2) I made the mistake of NOT putting my cheesecake in the FREEZER the first time around, so when I went to cut into the cake the next day it was creamy. FAIL!
- 3) Lastly, I used Stevia powder to sweeten my cheesecake. My taste buds are used to real sugar in cheesecake, so I didn’t care for the taste. It tastes like a diet cheesecake. FAIL!
Tweaks to save the day!
- After learning where I went wrong, I decided to try again. After testing one piece I decided to stick the remaining cake in the freezer overnight and also made up my own strawberry sauce…kinda.
- Once I was able to freeze it overnight I was able to cut a nice firm piece of cheesecake. SUCCESS!
- To add flavor and more natural tasting sweetness for myself and hubby, I put a 1/4 c. of Strawberry preserves in a saucepan on the stove and heated it up until it liquified. I used this to drizzle over the cheesecake. SUCCESS!
- Using those two tweaks turned out great!
- Despite my problems with the cheesecake initially, I give this recipe a 7.5. With my tweaks, I’d give it an 8. If I had to do it again, I’d definitely double the recipe for thickness.
- My husband was happy and was able to enjoy a guilt-free low carb cheesecake for his birthday without impacting his sugar. Win-Win!
Do you enjoy low carb/low sugar desserts? Let me know what is your favorite. Comment and share your thoughts below.