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!
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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.
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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 is sugar-free, it is healthy for you and your family. No spikes of blood sugar are guaranteed.
Why you should try this recipe
- This sugar-free cheesecake recipe is easy and effortless to make.
- It calls for only 6 ingredients that you have probably had on your hands.
- It is an easy crustless cottage cheese cheesecake; forget about any kind of flour crust (almond flour crust, coconut flour crust, or wheat flour).
- 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
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 other types of cottage cheese available in your area. Or prepare and use homemade farmer's cheese.
- 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: Use 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 calorie 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, and 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, and 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.
Expert Tips
- 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.
- 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.
- Cut it with a sharp thin knife once it is cooled down completely.
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.
Storing and freezing
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.
Recipe FAQ
Dry pressed cottage cheese (aka dry-curd cottage cheese) is a raw, curd-produced fresh cheese that contains little to no water content. It is mainly used for baking purposes in low-fat recipes or low calories diets.
Cottage cheese is usually made from whole, part-skimmed, or skimmed milk processed into white curds of different sizes. Ricotta (meaning "recooked") is made by boiling milk with an acidic substance and then sitting until the coagulated milk solids separate. These protein curds make ricotta; the whey is used for other purposes.
This low-carb cheesecake has much fewer carbs per slice than rich, New York-style cheesecake: 218 calories, 4.9 grams of total carbs, 4.1 grams of net carbs, 2.1 grams of sugar.
Love sugar-free recipes? Try these next!
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PrintRecipe card
Diabetic Cheesecake
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!
- 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
- ā 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 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 small bowl, cover it with a plate or plastic film, and 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 10-inch/25 cm stoneware pie plate with melted butter. Keep the rest of the butter for later.
-
Place cottage cheese in a large bowl, add sour cream, eggs, vanilla extract, and mix with a hand whisk. Fold in almond flour and gently mix again. Add the remaining melted butter and combine. Pour the mixture into the prepared dish (photo 3) and bake for 45 to 50 minutes.
-
Then, take it from the oven and let it cool down to room temperature completely (photo 4). Finally, serve the cottage cheesecake sliced in a baking dish.
Notes
- 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.
- 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.
- Cut it with a sharp knife once it is cooled down completely.
- 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... š
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.š¤ 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
Iām 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!