Diabetic Cheesecake (Sugar-free, Gluten-free)

Here is a one-bowl, gluten-free, sugar-free diabetic cheesecake that you have been looking for. Made with cottage cheese, it takes 10 minutes of your hands-on time to prepare and tastes as good as traditional cheesecake!

Cheesecakes are delicious, but they are also loaded with sugar and fat.

So, today I am excited to introduce you to a new dessert that will be the star of your no sugar baking.

I know you will love it as much as our family does. This is a guilt-free no-sugar-added cheesecake that tastes just as good as regular cheesecake, considering it would be made without sugar.

Making this low-carb cheesecake recipe brought back my childhood memories. That is because this cheesecake (but with added sugar) was a popular recipe in our whole family.

The good news is I was able to adapt our family recipe making it sugar-free, but I kept the real thing - a cottage-based recipe.

Using cottage cheese instead of cream cheese can save up so many calories while still enjoying a flavor.

Interestingly that according to a recipe nutrition calculator, 3.5 oz. (100 g) low-fat cottage cheese contains 90 calories, while the same amount of full-fat cream cheese contains 349 calories.

This sugar-free cheesecake represents one of the best diabetic dessert recipes made without regular sugar and natural sweeteners.

You will love it more if you know that the prep time for this diabetic-friendly cheesecake is only 10 minutes, so it's perfect for busy moms! The remainder is just hands-off baking time, which is 50 minutes. 

And since it is made with cottage cheese and sugar-free, it is healthy for you and your family. No spikes of blood sugar are guaranteed.

Jump to:

• Why you should try this recipe
• Ingredients
• How to make diabetic cheesecake
• Recipe variations
• Storage
• Expert tips
• Frequently asked questions
• Love sugar-free recipes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

Why you should try this recipe

1. This sugar-free cheesecake recipe is easy and effortless to make.
2. It calls for only 6 ingredients that you have probably had on hands.
3. It is an easy crustless cottage cheese cheesecake; forget about any kind of flour crust (almond flour crust, coconut flour crust, or the wheat flour one).
4. This low-carb dessert is a perfect treat and a good choice for those who have diabetes, celiac disease, gluten-related disorders or follows the low-carb diet or keto diet.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Cottage cheese: use low-fat cottage cheese (small curd), farm cottage cheese, dry pressed cottage cheese, or other types of cottage cheese available in your area.

Sour cream: use regular or low-fat sour cream to make the recipe.

Almond flour: use almond flour (not almond meal) or replace it with hazelnut meal. If you are allowed to use wheat, you can substitute almond flour with the same amount of semolina.

Eggs: the recipe calls for large eggs.

Vanilla extract: I prefer the best and the most flavorful Madagascar Bourbon Pure vanilla extract. Replace it with an alcohol-free vanilla flavor if desired.

Butter: use unsalted butter, melted and slightly cooled. You can replace it with melted margarine if desired.

Since both butter and margarine contain almost the same amount of calories, it will not, unfortunately, work in calory reduction, according to the nutritional information of this cheesecake.

How to make diabetic cheesecake

Preheat oven to 355 degrees F/180 degrees C.

To sieve cottage cheese, place it into a strainer, and using the back of a tablespoon, press down to pass cottage cheese through the fine mesh. Try to work in small batches at a time.

Place butter in a microwave-safe medium bowl, cover it with a plate or plastic film, melt it in the microwave at 50 percent power for 30 to 60 seconds. Let it cool a bit.

Use a silicone brush to brush a stoneware pie plate with melted butter. Keep the rest of the butter for later.

In a large mixing bowl, combine cottage cheese, sour cream, eggs, vanilla extract, and mix with a hand whisk (photo 1).

Fold in almond flour and gently mix again. Add the remaining melted butter and combine (photo 2).

Pour mixture into the prepared dish (photo 3) and bake cheesecake in the center of the oven for 45 to 50 minutes (no water bath needed!).

Then, take it from the oven and let the cake cool down on a wire rack at room temperature completely (photo 4).

Finally, serve the baked cheesecake sliced in a pie dish.

Recipe variations

This is a traditional recipe for cottage cheese cheesecake without sugar. You can add a little bit of lemon zest or a handful of raisins if desired.

You are free to experiment with adding honey (4 tablespoons (80 g)) or an artificial sweetener.

Serve it with apple juice reduction, homemade raspberry sauce, or arrange fresh fruit such as fresh strawberries, nuts, or even freeze-dried raspberries on top of the cheesecake.

Drizzle melted dark chocolate over the sliced cheesecake if desired.

Storage

Store the baked cottage cheesecake refrigerated (in an airtight container or wrapped in plastic) for up to three days.

You can also freeze the cheesecake well wrapped for up to 3 months. Then, to thaw, leave it in the refrigerator overnight.

Expert tips

1. You can bake this cheesecake in a springform pan or other pan you have on your hands. To do so, please, calculate ingredients with this simple Cake Pan Converter.
2. Cheesecake is ready when its center has an almost set texture but still jiggles slightly. It will continue to firm up as it cools on the countertop or in the fridge.
3. Cut it with a sharp thin knife once it is cooled down completely.

Frequently asked questions

Love sugar-free recipes? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.