The original recipe came from Franziska Spritzler’s book ‘The Low Carb Dietitian’s Guide to Health and Beauty’. This crustless cheesecake is the first recipe I picked to try.
I thought adding lemon juice in it would create a zing to the flavor, and it was tasty!
I combine the soften cream cheese, xylitol or erythritol sweetener, and vanilla extract in a mixing bowl. Mix well with a mixer. Add the lemon juice and mix a little more till cheese is soft and fluffy.
In a second bowl, whip heavy cream just until soft peaks. And gently fold whipped cream into the cream cheese mixture. Use rubber spatula to spoon mixture into ramekins, or a glass dish.
Let it chill in the refrigerator for at least 30 minutes or when ever you are ready to serve. That’s it!
I tried the recipe twice over two weeks for both dinner parties at home. I told my friends that they will be the taster of this recipe. 🙂 The first trial, I follow exactly the instructions in the recipe. Garnish with a raspberry on top and a sprinkle of my homemade granola to serve. It was so creamy with a little crunch from the granola. My friends couldn’t believe this dessert is low carb! Everyone love it!
The second time I tried it with the lemon juice and garnish with lemon rind before serving. It was creamy with a lemony taste, delicious! I prefer this one.
Watch how I make this on YouTube
Here is the recipe
- 8 oz (225g) cream cheese, soften
- 1/2 teaspoon vanilla extract
- 1/4 cup xylitol or erythritol sweetener
- 3 tablespoons lemon juice
- 1/2 cup heavy whipping cream
- Lemon rind, for garnish
- Combine cream cheese, sweetener, and vanilla extract in bowl. Mix well with a mixer.
- Add the lemon juice and continue to mix till cheese is light and fluffy.
- In separate bowl, whip heavy cream until soft peaks. Gently fold whipped cream into the cheese mixture.
- Spoon the mixture into 4 ramekins or a glass dish. Garnish with lemon rind and cover with plastic wrap and refrigerate until serving time.
Each serving contain 5.5 g total carbs, 5.5 g net carbs, 2 g protein and 18g fat.
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Can I use Stevie to replace it sweetener..?
Yes you may 🙂
hello, what kind of sweetener is it? where can i buy it from?
I use Xylitol sweetener. Depending on where you live, usually it can found in the health food store.
thank you 🙂
I tried Kelly’s Crustless Cheesecake, it was sooo good,
and so easy to make. I also sprinkled some cinnamon on top to make it look nice.
Will definitely make again.
Thank you Louis!
I make a similar one based on an Atkins recipe that I make crustless and modified to our tastes. I use an ungreased glass pie pan (for 6 servings). The recipe is the same as yours above except I don’t usually use the vanilla and I use liquid splenda. I add 1/2 cup of full fat sour cream to the recipe and like it a little better that way.
Also, if I add 1-2 eggs (usually 1) I can bake it for about 45 min (give or take) at 350 and serve chilled (warm it is like a lovely custard though) as a baked cheesecake.
Hi Mia, thanks for sharing your idea! Sounds good!