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Homemade Low-Carb Cheesecake with Cherry Topping photo

Low-Carb Cheesecake with Cherry Topping

This Low-Carb Cheesecake with Cherry Topping is a creamy, guilt-free dessert that will impress your guests!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake:
  • 3 packages cream cheese 8 oz. each
  • 4 large eggs
  • 3/4 cup sour cream
  • 1/2 cup granulated Monkfruit Sweetener plus 2 tablespoons
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 can no-sugar added cherry pie filling 20 oz. or fresh berries for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch Springform Pan
  • Rubber spatula
  • Oven

Method
 

Instructions
  1. Step 1: Prepare the Cream Cheese Mixture. Allow the cream cheese to come to room temperature. In a large mixing bowl, beat the cream cheese with an electric mixer until creamy and smooth.
  2. Step 2: Add Eggs and Sweetener. Add the eggs, one at a time, mixing well after each addition. Gradually add in the Monkfruit sweetener and continue mixing until fully combined.
  3. Step 3: Incorporate Sour Cream and Lemon Juice. Fold in the sour cream and lemon juice. Mix until just combined.
  4. Step 4: Pour into the Springform Pan. Grease your springform pan and pour the cheesecake batter into it, smoothing the top.
  5. Step 5: Bake. Bake in the preheated oven for 45-50 minutes. The edges should be set, and the center may have a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour.
  6. Step 6: Chill the Cheesecake. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Step 7: Top with Cherry Filling. Remove from the springform pan and top with cherry pie filling or fresh berries. Slice and enjoy!

Notes

  • Consider using reduced-fat cream cheese for a lighter option.
  • Swap sour cream for Greek yogurt for added protein.
  • Store leftovers in an airtight container in the fridge for up to a week.