Name: Sugar-Free Cheesecake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Russian
Ingredients: 15.8 oz. (450 g) low-fat cottage cheese; 10.6 oz. (300 g) sour cream; 3 large eggs; 2/3 cup (60 g) almond flour; 1 teaspoon vanilla extract; 1 oz. (30 g) unsalted butter

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Quick Summary: This sugar-free cheesecake is a creamy, crustless baked dessert made with cottage cheese and just six ingredients, with no added sugar or artificial sweeteners. It needs only 10 minutes of hands-on prep, bakes at 355°F (180°C) for 45 to 50 minutes, and is naturally gluten-free and lower in carbs, at about 218 calories and 4.1 grams of net carbs per slice.

A single slice of diabetic cottage cheese on a red dessert plate

What is sugar-free cheesecake?

Sugar-free cheesecake is a creamy, baked cheesecake made with no added sugar or artificial sweeteners. This version uses cottage cheese, sour cream, eggs, and almond flour, so it is crustless, gluten-free, and lower in carbs. Its gentle sweetness comes from vanilla and the dairy itself, making it a lighter option for anyone cutting back on sugar.

Why you'll love this recipe

No added sugar: sweetened only by vanilla and the dairy, with no sugar or artificial sweeteners.
Just six ingredients: simple, everyday items you likely already have.
Crustless and gluten-free: made with almond flour, so there is no fussy crust to prepare.
Lower in carbs: a lighter, keto-friendly option for anyone watching sugar intake.
One bowl: everything mixes together with minimal cleanup.

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.

Sliced no sugar added cheesecake on dessert plates

Equipment

fine-mesh strainer
microwave-safe bowl
large mixing bowl
hand whisk
9- to 10-inch stoneware pie plate
wire rack

How to make sugar-free cheesecake

Step 1. Preheat the oven to 355°F (180°C).

Step 2. 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.

Step 3. 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.

Step 4. Brush a 9- to 10-inch stoneware pie plate with melted butter to grease the baking dish. Save the rest for later.

Step 5. Mix the ingredients in a large bowl. Whisk the cottage cheese, sour cream, eggs, and vanilla extract.

Step 6. Gently fold in the dry ingredients, including the almond flour. Then, mix in the remaining melted butter.

Step 7. 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.

Expert tips

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 naturally sweetened cottage cheese cheesecake with no added sugar. It is easy to adapt to your taste with a few simple swaps:

Citrus: stir in lemon or orange zest for a bright, fresh note.
Fruit: fold in a handful of raisins or a few fresh berries for natural sweetness.
Vanilla or spice: add a splash of vanilla extract or a pinch of cinnamon to the batter.
Crust: press an almond flour base into the pan for a firmer, gluten-free crust.

If you would like it sweeter, add one of these:

Honey or maple syrup: 4 tablespoons (80 g), if you are not keeping it strictly sugar-free.
Sugar-free sweetener: a diabetic-friendly option such as erythritol or stevia, to taste.

Storing & freezing

Keep the baked cottage cheese cheesecake in the fridge, in an airtight container or wrapped in plastic, for up to 3 days. It slices best once fully chilled.

To freeze, wrap the cheesecake (whole or in slices) tightly and freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.

FAQ

What is pressed dry cottage cheese?
Pressed dry cottage cheese, or dry-curd cottage cheese, is a fresh, curd-based cheese with little to no liquid. It is often used in baking, especially for lower-fat recipes.

What is the difference between cottage cheese and ricotta?
Cottage cheese is made from whole, part-skim, or skim milk processed into white curds of various sizes. Ricotta is made by heating milk with an acid so the milk solids separate, giving it a finer, smoother texture.

How many carbs are in this cheesecake?
Each slice 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 choice for anyone watching their intake.

Can I make it without a crust?
Yes. This recipe is crustless by design. The almond flour in the batter gives it enough structure to slice cleanly once chilled.

Is this cheesecake gluten-free?
Yes. It uses almond flour instead of wheat flour and has no crust, so it is naturally gluten-free.

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Recipe card