Sugar-Free, Butter-Free Cheesecake Recipe

Sugar-Free, Butter-Free Cheesecake  

This fluffy, light, and creamy cheesecake is made without sugar or butter, yet it still delivers a rich, melt-in-your-mouth experience! It’s perfect for those on a low-sugar diet or anyone looking for a healthier dessert option.

Ingredients

• 200g cream cheese (softened, preferably low-fat)
• 3 eggs (separated)
• 100ml milk (or almond milk for a dairy-free option)
• 2 tbsp honey, maple syrup, or a sugar-free sweetener (like erythritol/stevia)
• 1 tsp vanilla extract
• 40g all-purpose flour (or oat flour for a healthier option)
• 20g cornstarch (or arrowroot powder)
• 1/2 tsp lemon juice
• Powdered erythritol or cocoa powder (for dusting, optional)

Instructions

1. Preheat Oven: Set your oven to 320°F (160°C). Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
2. Prepare Egg Whites: In a clean bowl, beat the egg whites with lemon juice until stiff peaks form. Set aside.
3. Mix Wet Ingredients: In another bowl, whisk cream cheese, milk, egg yolks, sweetener, and vanilla extract until smooth.
4. Combine Dry Ingredients: Sift in the flour and cornstarch, stirring until well incorporated.
5. Fold in Egg Whites: Gently fold the beaten egg whites into the batter in three additions, using a spatula to keep the mixture airy.
6. Bake in a Water Bath: Pour the batter into the prepared pan and place it inside a larger baking dish filled with hot water. Bake for 45-50 minutes or until golden and set.
7. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 10-15 minutes to prevent cracking.
8. Chill & Serve: Once cooled, refrigerate for at least 2 hours before slicing. Dust with powdered erythritol or cocoa powder before serving (optional).

Notes & Tips

✔ For Extra Lightness: Beat the egg whites until stiff peaks form and fold them in carefully to maintain airiness.
✔ For a Dairy-Free Version: Use almond milk and a dairy-free cream cheese substitute.
✔ Want More Flavor? Add lemon zest or a dash of cinnamon to enhance the taste!
✔ Storage: Keep in the fridge for up to 4 days or freeze for up to 1 month.

Serving Size & Nutritional Info (Per Slice, Makes 8 Servings)

• Calories: ~120 kcal
• Carbs: ~10g
• Protein: ~5g
• Fat: ~6g
• Fiber: ~1g

Health Benefits 

✔ Low in Sugar: Uses natural or sugar-free sweeteners for a healthier alternative.
✔ High in Protein: Thanks to the cream cheese and eggs, it provides a good protein boost.
✔ No Butter, Lower Fat: Perfect for those watching their fat intake.
✔ Gluten-Free Option: Can be made with oat flour or gluten-free alternatives.

Q&A

Q: Can I use coconut flour or almond flour instead of all-purpose flour?
A: Yes, but use only 25g coconut flour since it absorbs more liquid, or 40g almond flour for a denser texture.

Q: How do I prevent cracks in the cheesecake?
A: Use a water bath and let the cheesecake cool gradually in the oven after baking.

Q: Can I make this in an air fryer?
A: Yes! Bake at 300°F (150°C) for about 25-30 minutes, checking for doneness with a toothpick.

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