Here is the one-bowl, gluten-free, sugar-free cheesecake 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.
Disclaimer: This recipe is for informational purposes only and is not intended as medical advice. For official dietary guidelines, please refer to the American Diabetes Association or your healthcare provider.
Today, I am excited to introduce you to a new dessert that will be the star of your sugar-free baking. This guilt-free, no-sugar-added cheesecake tastes just as delicious as a regular one.
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As a home baker, I developed this recipe for friends who follow a low-sugar diet. But our family also enjoys this cheesecake with fruit preserves, fresh fruit, or a drizzle of dark chocolate.
Why this cheesecake recipe is worth trying
- This keto-friendly cheesecake recipe is easy to make.
- It calls for only six ingredients you probably have on your hands.
- It is an easy crustless cheesecake.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Cottage cheese - Use low-fat cottage cheese (small curd), farm cottage cheese, dry pressed cottage cheese, or any variety available in your area. You can also make and use homemade farmer's cheese.
- Sour cream - Regular or low-fat sour cream.
- Almond flour-Choose almond flour (not almond meal). You can substitute it with hazelnut meal or an equal amount of semolina.
- Eggs - Use large eggs.
- Vanilla extract - Choose pure vanilla extract or an alcohol-free vanilla flavor as an alternative.
- Butter - Use unsalted butter, melted and slightly cooled. If preferred, you can substitute it with melted margarine.
How to make sugar-free cheesecake
Preheat the oven to 355°F (180°C).
Strain the cottage cheese by pressing it through a fine-mesh strainer with the back of a spoon. Work in small batches to make it easier.
Melt the butter in a microwave-safe bowl. Cover it with a plate or plastic wrap and heat at 50% power for 30 to 60 seconds. Let it cool slightly.
Brush a 9- to 10-inch stoneware pie plate with melted butter to grease the baking dish. Save the rest for later.
Mix the ingredients in a large bowl. Whisk the cottage cheese, sour cream, eggs, and vanilla extract.
Add the dry ingredients by gently folding in the almond flour. Then, mix in the remaining melted butter.
Bake the cheesecake by pouring the mixture into the prepared dish and baking it in the center of the oven for 45 to 50 minutes. No water bath is needed.
Cool and serve by letting the cheesecake cool completely on a wire rack before slicing and serving.
Tips for sugar-free cheesecake
- Bake this cheesecake in any pan you have. Just adjust the ingredients using a simple cake pan converter.
- Don't overbake it. The cheesecake is done when the center is mostly set but still has a slight jiggle. It will firm up as it cools at room temperature or in the fridge.
- Use a sharp, thin knife for clean slices, and cut it only after it has completely cooled.
- Serve it with apple juice reduction, homemade raspberry sauce, or fresh fruit like strawberries. Alternatively, drizzle melted dark chocolate over each slice.
Recipe variations
This is a cottage cheese cheesecake made without sugar. Customize it by adding:
- A bit of lemon zest for a fresh twist.
- A handful of raisins for natural sweetness.
If you prefer it sweeter, try:
- 4 tablespoons (80 g) of honey.
- An artificial sweetener of your choice.
How to store
Store the baked cottage cheesecake in the fridge (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 it, leave it in the refrigerator overnight.
Recipe FAQ
Pressed dry cottage cheese, or dry-curd cottage cheese, is a fresh, curd-based cheese with little to no water content. It is commonly used in baking, especially for low-fat recipes.
Cottage cheese is made from whole, part-skim, or skim milk and processed into white curds of various sizes. Ricotta is created by heating milk with an acidic ingredient, allowing the milk solids to separate.
Each slice of this sugar-free cheesecake has 218 calories, 4.9 grams of total carbs, 4.1 grams of net carbs, and 2.1 grams of sugar, making it a lower-carb option for those monitoring their intake.
Love sugar-free recipes? Try these next!
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Disclaimer: This recipe is for informational purposes only and is not intended as medical advice. For official dietary guidelines, please refer to the American Diabetes Association or your healthcare provider.
PrintRecipe card
Sugar-Free Cheesecake
Here is a one-bowl, gluten-free, sugar-free 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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 1x
- Category: No-sugar-added Desserts
- Method: Baking
- Cuisine: Russian
Ingredients
- 15.8 oz. (450 g) low-fat cottage cheese
- 10.6 oz. (300 g) sour cream
- 3 large eggs
- â…” cup (60 g) almond flour
- 1 teaspoon vanilla extract
- 1 oz. (30 g) unsalted butter
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
**If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 355°F (180°C).
- Strain the cottage cheese by pressing it through a fine-mesh strainer with the back of a spoon. Work in small batches to make it easier.
- Melt the butter in a microwave-safe bowl. Cover it with a plate or plastic wrap and heat at 50% power for 30 to 60 seconds. Let it cool slightly.
- Brush a 9- to 10-inch stoneware pie plate with melted butter to grease the baking dish. Save the rest for later.
- Mix the ingredients in a large bowl. Whisk the cottage cheese, sour cream, eggs, and vanilla extract.
- Add the dry ingredients by gently folding in the almond flour. Then, mix in the remaining melted butter.
- Bake the cheesecake by pouring the mixture into the prepared dish and baking it in the center of the oven for 45 to 50 minutes. No water bath is needed.
- Let the cheesecake cool completely on a wire rack before slicing and serving.
Notes
- This recipe is for informational purposes only. Please consult a healthcare professional before making dietary changes.
- You can bake this cheesecake in a springform pan or other pan you have on hand. To do so, please, calculate the ingredients with this simple cake pan converter.
- Don't overbake it. The 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.
- For clean slices, use a sharp, thin knife and cut it only after it has completely cooled.
- Store the baked cheesecake refrigerated (in an airtight container or wrapped in plastic) for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 218
- Sugar: 2.1 g
- Sodium: 275 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Carbohydrates: 4.9 g
- Fiber: 0.8 g
- Protein: 12.1 g
- Cholesterol: 97 mg
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.
Julie says
Cheesecake is one of my favorite desserts. I'm so pleased to enjoy a lighter version with all the full flavor. Thanks for sharing
Irina says
Thanks, Julie, for making the recipe and your comment!!
Maria San Juan says
My dad is diabetic! I am excited to make this for him! Thanks for sharing!
Irina says
You are very welcome, Maria! Happy baking!!
Tara says
You had me at one bowl! This cheesecake looks wonderful with cottage cheese and sour cream. Such an amazing texture.
Irina says
Thank you, Tara, for stopping by!!
Dannii says
This is a great option for diabetics, and I love that it is all done in one bowl.
Irina says
Yes, Dannii, it's a one-bowl recipe. No dishwashing... 🙂
Tavo says
Thanks for such a simple recipe! I have so many people living with diabetes in my family, and it is great to have a diabetes-friendly dessert recipe!
Irina says
Sure thing, Tavo! Please, enjoy the recipe!!
Jodie says
I added a sugar substitute, some almond flavoring, and a bit of lemon rind.
Irina says
Hi Jodie, Thanks for the suggestion helpful for readers.
Margaret Bradley says
Hi Irina, Have I missed something? The recipe says to strain Cottage Cheese thru sifter. What then? The sifted CC doesn't seem enough.
What happens with the residue of the sifted Cottage Cheese...after straining? Hope u r still available for reply. I'm in the middle of trying this recipe.🤔 Thank you!
Irina says
Hello Margaret, You pass the cottage cheese through a sieve to make a fine texture. Nothing else. I hope I understand your question.
Mary says
I’m assuming I can use ricotta?
Irina Totterman says
Hello Mary, thanks for your interest in the recipe. I haven't tried making this cheesecake with ricotta. If you make it by experimenting, please let me know how it went.
Debbie says
Can you place cottage cheese in processor instead of putting it through a strainer? Thank you
Irina Totterman says
Hello Debbie, thanks for your interest in the recipe. Yes, you can use a food processor (I sometimes do this too).
Alison says
Can I use coconut flour instead of almond flour for this recipe
Irina Totterman says
Hello Alison, Thanks for your interest in the recipe. I haven't tried making this recipe with coconut flour instead of almond flour, but you can definitely try hazelnut flour.
Amanda Kelland says
Love this idea for my husband who is a diabetic, but still likes sweet things! Can't source almond flour locally. Can I use tapioca flour as a substitute? Or can you suggest alternatives that would work with this recipe.
Irina Totterman says
Hello Amanda, I haven't tried this recipe with tapioca flour, but you can use semolina instead of almond flour. Happy baking!
Kat says
As stated in the instructions regarding pushing the cottage cheese through a sieve, I started and said NO. I put it in my mini processor and whipped it, very smooth.
I added less than 1/4 cup truvia sweetener. I served with thawed frozen strawberries. Everyone liked it, except my hubby. He said "it doesn't taste like cheesecake." It was nice, everyone finished. Probably won't make again.