Low Carb Cheesecake

Marianne Gleason


This recipe started as a crustless cheesecake. I have replaced the sugar with Splenda so that it is now low carb and no sugar added. If you are not dieting, you can replace the Splenda in this recipe with regular granulated sugar and top with cherry pie filling (or any other flavor you like).


☆☆☆☆☆ 0 votes

10 Min
30 Min


  • 2 pkg
    cream cheese, 8 oz each
  • 3
  • 2/3 c
    spelnda, granulated
  • 1 tsp
    vanilla extract
  • 8 oz
    sour cream
  • 3 Tbsp
    splenda, granulated
  • 1 tsp
    vanilla extract

How to Make Low Carb Cheesecake


  1. Cheesecake:

    Beat cream cheese, eggs, 2/3 Splenda and 1 tsp vanilla until light, fluffy and lemon colored.
  2. Pour into a buttered 9" pie pan. Bake at 350 for 20-25 minutes in a glass pan, or 30-35 minutes in an aluminum pan.
  3. Remove from oven and cool for 15 minutes.
  4. Topping:

    Mix sour cream, 3 tbsp Splenda and 1 tsp vanilla. Pour on top of baked cheesecake and return to oven for 5 minutes.
  5. Remove from oven and let cool. Store in refrigerator.
  6. If you are not counting carbs or calories, you can serve with Cherry Pie Filling on top (or flavor of your choice). Also, Splenda can be replaced with same amount of regular sugar.

Printable Recipe Card

About Low Carb Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Diabetic Low Carb
Other Tag: Quick & Easy

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