Crustless Low Carbish Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 174.1
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Crustless Low Carbish Cheesecake calories by ingredient
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Cheesecake made with Splenda, sour cream and eggs. Cheesecake made with Splenda, sour cream and eggs.
Number of Servings: 16


    2 8oz blocks of cream cheese (can use light, adjust nutritional info), room temperature
    1 24 oz tub of light sour cream (can use full fat, adjust nutritional info)
    3 eggs, room temperature
    1 cup Splenda
    1.5 tsp almond extract

    Preheat oven to 350.

    Mix room temperature cream cheese and splenda together. In a separate bowl, mix sour cream, eggs, and extracts together. Combine and mix well. Add to greased or sprayed dish. Original recipe says glass dish. I use a 9 inch springform pan.

    **EDIT: Next time I make this I will omit the almond extract and about half the Splenda. It was way too sweet and the almond extract was powerful.

    I can't take credit for this recipe. I've tweaked it a little bit from this one here:
    I've used this recipe for years, ever since my Atkins days back in 2004. This is the first time I've made it since having WLS in 2007.


Bake 1 hour. Turn off oven and allow it to sit for another hour. Do NOT open oven door during baking or during sitting! Remove from oven and let it cool completely. Hopefully there will be no cracking. Serve with some sugar free syrups and whipped cream. Also, if you desire a low carb crust, process some nuts and mix them with some melted butter and a little splenda and press them down into the springform pan & bake a few minutes before adding the cream cheese mixture.

Makes 16 small (I've had gastric bypass!) slices from a 9 inch Springform pan. My nutritional information parallels that. If you use a different baking dish or cut bigger slices, you WILL have different nutritional values.

Number of Servings: 16

Recipe submitted by SparkPeople user STARSBELOW.

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