This Philadelphia sugar free cheesecake recipe is a delicious, gluten free, keto friendly recipe. It is made with Philadelphia cream cheese, almond flour, coconut flour and topped with fresh berries.
Also, this Philadelphia sugar free cheesecake is soft, lemony, cheesy and tasty. Perfect to serve as a dessert with a cup of Chocolate Milk Tea or Iced White Chocolate Mocha or as a snack.
Check also Keto And Sugar-Free Raspberry Jam and Keto Crème Caramel (Sugar-Free Flan).
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Why Does This Recipe Work?
- This Philadelphia cheesecake is a keto cheesecake recipe, which you can have if you are on a low carb diet or a keto diet.
- It is also gluten free and low carb cheesecake.
- This is a delicious dessert with a creamy filling which will be hit in your family.
- A sugar free cheesecake made with almond flour crust; A delicious twist to the traditional cheesecake.
- Creamy cheesecake made with simple ingredients; perfect summer dessert.
- This classic cheesecake recipe doesn't require any gelatin.
Ingredients
Below are all the ingredients you will need to make Philadelphia sugar free cheesecake.
Crust Ingredients
- Almond flour: Not almond meal, a gluten free flour substitute.
- Coconut flour: Another gluten free flour substitute.
- Erythritol: Or any other sugar substitute.
- Butter: Melted.
Cheesecake Filling Ingredients
- Philadelphia cream cheese: If you want to make the cheesecake low fat and low calories you may use light Philadelphia cream cheese.
- Heavy whipping cream: Fresh is better.
- Eggs: Use large eggs.
- Erythritol: You can use Monkfruit sweetener or Stevia.
- Vanilla extract
- Lemon extract (optional): For extra flavor.
- Topping: Blueberries and raspberries.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- You can use fresh lemon juice about 1 tablespoon instead of the lemon extract if you like. Also, you can use lemon zest for extra lemony flavor.
- Replace raspberries with strawberries.
- You may use Mascarpone cheese instead of Philadelphia cream cheese.
- Make dairy free crust: Replace the melted butter with coconut oil.
Topping Options
- Fresh fruit such as strawberry, apple or mango.
- Sugar free chocolate sauce.
- Sugar free ice cream
- Whipped cream
Related: Keto Sugar Free Greek Yogurt Cheesecake.
How To Make Philadelphia Sugar Free Cheesecake
One: Preheat the oven to 190C and line a 24 cm springform pan with parchment paper.
Two - Start by making the crust: In a mixing bowl, mix the Almond flour, Coconut flour, Erythritol and melted butter well with a rubber spatula until combined (Photo 1 & 2).
Three: Spread the mixture in the springform and press down on it and leave it aside until making the filling (Photo 3).
Four - Make the filling: add the Philadelphia cream cheese and the heavy cream to a large mixing bowl, then, mix well using the electric mixer (Photo 4).
Five: Add the Erythritol, Vanilla extract and Lemon extract and keep mixing. Add the eggs, (don't add all the eggs at once) add one at a time and mix well (Photo 5).
Six: Now the filling is ready (Photo 6).
Seven: Pour the filling on the cheesecake crust. Bake for 40-45 minutes (Photo 7).
Eight: Remove from the oven and let cheesecake cool. Then r
Tips For Success
- It is better to use all the ingredients at room temperature to avoid lumps in the batter.
- Refrigerate the cheesecake at least 2 hours before serving.
- Press the crust mixture into the bottom of the springform pan with the bottom of a measuring cup or your fingers to get a firm crust.
How To Serve
Serve this gluten free cheesecake with your favorite drink such as Thyme Tea or Cucumber Water.
You may also serve it with another sugar free desserts such as Sugar Free Carrot Cake With Almond Flour or Sugar Free Pumpkin Cake.
More Sugar Free Desserts
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Recipe Card
Philadelphia Sugar Free Cheesecake Recipe
Ingredients
Crust:
- 1 ½ cup almond flour
- ¼ cup coconut flour
- 2 tablespoon erythritol
- ¼ cup butter melted
Filling:
- 600 g cream cheese
- ⅔ cup heavy cream
- 4 eggs
- ⅔ cup erythritol
- 2 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
Topping:
- ½ cup blueberries
- ¼ cup raspberries
Instructions
- preheat the oven at 180C/ 356F and line a springform pan with parchment paper.
- Start by making the crust: In a mixing bowl, mix the almond flour, coconut flour, Erythritol and melted butter well until combined.1 ½ cup almond flour, ¼ cup coconut flour, 2 tablespoon erythritol, ¼ cup butter
- Spread the mixture in the springform pan and press down on it and leave it aside until making the filling.
- Make the filling: In a large mixing bowl, add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.600 g cream cheese, ⅔ cup heavy cream
- Add the Erythritol, Vanilla extract and Lemon extract and keep mixing.⅔ cup erythritol, 2 teaspoon vanilla extract, 1 teaspoon lemon extract
- After that, add the eggs, (don't add all the eggs together) add one at a time and mix well. Now the filling is ready.4 eggs
- Pour the filling on the cheesecake crust and bake for 40-45 minutes.
- Remove from the oven and leave the cheesecake to cool.
- Refrigerate for 2 to 3 hours. Then, add the topping and serve.¼ cup raspberries, ½ cup blueberries
Notes
- It is better to use all the ingredients at room temperature to avoid lumps in the batter.
- Refrigerate the cheesecake at least 2 hours before serving.
- Press the crust mixture into the bottom of the springform pan with the bottom of a measuring cup or your fingers to get a firm crust.
Variations
- You can use fresh lemon juice about 1 tablespoon, instead of the lemon extract if you like. Also, you can use lemon zest for extra lemony flavor.
- Replace raspberries with strawberries.
- You may use Mascarpone cheese instead of Philadelphia cream cheese.
- Make dairy free crust: Replace the melted butter with coconut oil.
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