You can even make a Homemade Ricotta version with this cheesecake recipe that makes it super special just like mom used to make.
Our cheesecake is diabetic friendly and uses sugar-free warmed jams for a topping or just some pureed fresh fruits you're going to love the taste of this fabulous low-carb, low calories cheesecake if you've been craving this delicious dessert.
The batter is baked in a springform pan or you can also make mini cupcake cheesecakes in tins that are just perfect for parties, picnics, and even game day, and with our assorted toppings, everyone can pick what they like.
The batter is very versatile as you can change the flavor with extracts or zest and it not only has ricotta in it but this also has the addition of light sour cream that makes this super creamy inside.
My versatile recipe can even be made ahead of time and frozen until you need this to save time for that dinner party you may be hosting or a holiday treat.
These are so easy, you will be delighted with the results and flavors anytime you bake these.
If you love cheesecake try our favorite summertime cheesecake Sugar-Free No Bake Cheesecake Pie.
Just scroll down to the recipe card and print off this recipe at the bottom of this page.
Step by Step to Make Low Carb Ricotta Cheesecake
- Prepare a 6-inch springform pan with parchment paper sprayed with cooking oil or cupcake tins with liners
- Preheat the oven to 350 degrees
- Add around 1 inch of water to a small baking pan place in the oven or set aside until ready to bake the cheesecake
- Beat the eggs and stevia together for 3 minutes
- Add the ricotta and flavorings
- Pour into the pan you're using
- Place the water bath pan and the cheesecake in the oven to bake at 350 degrees
- Cool and refrigerate for 1 hour before serving with sugar-free toppings see suggestions below
Topping and Filling Suggestions for Low -Carb Cheesecake
- any sugar-free pie fillings
- fresh blueberries, cherries, bananas, peaches, pineapple, berries, mango, mandarin oranges
- sugar-free chocolate chips
- sugar-free pudding any flavors
- sugar-free warmed jams
- any flavored extracts can be added to the batter
- use sugar-free ice cream fruit topping after baked and cooled
- sprinkle with sugar-free powdered non-sugars
- use sugar-free chocolate warm fudge on top with sugar-free whipped cream
- a mixture of nuts, raisins, chopped dates, figs, and a little cinnamon
- add fresh fruits or warmed jams on top before baking
Ingredients You Will Need for Making Low-Carb Ricotta Cheesecakes
- ricotta
- sour cream
- stevia
- lemon extract
- eggs
- grated lemon zest and orange zest together
- vanilla, lemon, orange, or almond extracts can be used to change the flavor of the batter
- Optional: any other sugar substitutes you prefer can be used in place of stevia
- Toppings: sugar-free jams, sugar-free ice cream toppings, pureed fresh fruits, sugar-free lemon pudding or sugar-free vanilla pudding with added extracts to change the flavor, sugar-free chocolate chips, sugar-free whipped cream
Tips for Making Sugar-Free Ricotta Cheesecakes
- this recipe makes one thick 6-inch cheesecake in a springform pan or for a thinner cake use 8 inch
- top with fresh fruits before baking
- these can be frozen for another time just place them on a cookie sheet cool, freeze, and place them in an airtight container they will last up to 3 months
- keep any leftovers in the refrigerator for safety concerns
- keep these colds when transporting on ice bags or a cooler
- this can be made in cupcake tins sprayed with cooking spray or lined with paper for mini cheesecakes
- add a pan of water to the oven to prevent cracking and keeps the custard moist
- you can add a sugar-free crust if you prefer on the bottom
- always oil-spray the sides of the springform pan that showed any metal not covered with parchment paper
Tools for Making Low- Carb Ricotta Cheesecakes
- 6-inch springform pan or cupcake tins for mini cheesecakes
- electric beater
- parchment paper
- small pan for a water bath
- spatula
- measuring cup with grams on it
- small grater for zesting citrus
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Try Some Other Sugar-Free Desserts
Sugar-Free Chocolate Chip Cookies
Sugar-Free Peanut Butter Cookies
Coconut Flour Coffee Cake
Angel Food Cake
Double this Ricotta Cheesecake Recipe
I think what I love is the versatility of this recipe, it can be changed by extracts or toppings and this can be doubled to make a larger-sized cheesecake when entertaining a hosting a dinner party.
These certainly free up my time when I am entertaining when making them into cupcake tins and you can even set up a serving bar with all different toppings so they can personalize it how they like!
Hope your family and friends enjoy this recipe as much as we do, get creative, mix and match, or leave this plain it's delicious either way!
Just remember just because it's low in sugar, natural sugar is in fruit so it's never 100% sugar free and everything needs to be in moderations if you're diabetic, check with your doctor for more information or with a nutritionist.
Sugar Free Crustless Ricotta Cheesecake
Yield: 8
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Light low carb sugar-free ricotta cheesecake is a delicious guilt-free dessert that is so decadent in flavor!
Ingredients
- 4 small coffee serving-sized packets of "Swerve" brand or another kind of sugar-free substitute you prefer (equal to 2 grams each packet or 8 grams total)
- Note: you may like it sweeter but the toppings will adjust this to be sweeter also
- 1 - 15-ounce container of ricotta whole milk cheese
- 4 eggs
- 2 teaspoons of lemon extract
- 1 tablespoon each of the zest from an orange and lemon
- 1 tablespoon of almond flour
- 1/2 cup light sour cream or plain yogurt
- Toppings: sugar-free warmed jams, or choose pureed fruits
Instructions
- Preheat the oven to 350 degrees.
- Pour water into a baking pan around 1-inch deep and place it in the oven.
- Cut parchment paper to fit and line your springform pan or liners for cupcake tins.
- In a large mixing bowl, add the eggs and sugar substitute and beat this for 3 minutes.
- Add the ricotta, sour cream, almond flour, zest, and flavoring you prefer.
- Beat till smooth.
- Pour into your prepared pan.
- Bake for around 35 minutes or until the center looks dry and the edges begin to brown.
- Note: don't forget to add your water bath pan.
- Cool completely then refrigerate for at least an hour.
- Warm any sugar-free jams for 30 seconds in the microwave make sure it's not hot just a little warm (if you overheat it let it cool a little to warm).
- Spread over the top of use fresh pureed fruits you like.
- Refrigerate any leftovers.
Notes
Topping and Filling Suggestions
- any sugar-free pie fillings
- fresh blueberries, cherries, bananas, peaches, pineapple, berries, mango, mandarin oranges
- sugar-free chocolate chips
- sugar-free pudding any flavors
- sugar-free warmed jams
- any flavored extracts can be added to the batter
- use sugar-free ice cream fruit topping after baked and cooled
- sprinkle with sugar-free powdered non-sugars
- use sugar-free chocolate warm fudge on top with sugar-free whipped cream
- a mixture of nuts, raisins, chopped dates, figs, and a little cinnamon
- add fresh fruits or warmed jams on top before baking
Tips
- this recipe makes one thick 6-inch cheesecake in a springform pan or for a thinner cake use 8 inch
- top with fresh fruits before baking
- these can be frozen for another time just place them on a cookie sheet cool, freeze, and place them in an airtight container they will last up to 3 months
- keep any leftovers in the refrigerator for safety concerns
- keep these colds when transporting on ice bags or a cooler
- this can be made in cupcake tins sprayed with cooking spray or lined with paper for mini cheesecakes
- add a pan of water to the oven to prevent cracking and keeps the custard moist
- you can add a sugar-free crust if you prefer on the bottom
- always oil-spray the sides of the springform pan that showed any metal not covered with parchment paper
Pin this for later
Try some delicious Keto Recipes
Cauliflower Mashed Potatoes
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