Low Carb Cheesecake

Low Carb Cheesecake

4.4 of 5 (80)
editors choice
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.8
  • Total Fat: 22.3 g
  • Cholesterol: 96.1 mg
  • Sodium: 152.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Low Carb Cheesecake calories by ingredient


Make in cake pan or ramekins Make in cake pan or ramekins
Number of Servings: 12


    2 Eggs
    2 tsp vanilla extract
    1 1/2 cups sour cream
    1/2 cup Splenda granules (or other artificial sweetener)
    16 oz cream cheese, softened.
    2 T melted butter.


In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.

Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.

Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.

If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)

Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.

Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.

Garnish with fresh raspberries and whipped cream if desired (not included in counts)

This can be frozen.

Number of Servings: 12

Recipe submitted by SparkPeople user CINDYSUE48.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    26 of 27 people found this review helpful
    It's nice to see some low-carb versions of recipes. For those commenting on fat content, many people choose a low-carb lifestyle, free (for the most part)from fat counting. I'm not diabetic, but members of my family are, and we all appreciate a low-carb alternative. I like adding frozen cherries. - 1/12/09

  • no profile photo

    11 of 11 people found this review helpful
    This is a really good, moderately induction friendly recipe! I made this in muffin cups, and they came out wonderfully! I would suggest waiting patiently until they are cool to eat; they taste much better cold. To avoid temptation, I froze what I was not using as soon as they were all cool. - 2/3/08

    Reply from CINDYSUE48 (1/3/09)
    I've also used the silicone muffin cups and freeze leftovers. I've never tied it warm!

  • no profile photo

    9 of 9 people found this review helpful
    Full of flavor without being too sweet. I made it and was a hit from the very first time. Love it, love it, love it. Now I don't have to feel left out at dessert time. - 11/26/07

  • no profile photo

    7 of 10 people found this review helpful
    Very Good. I am glad to see that there are some Sparks members that realize sugar is much more dangerous to our health than fat. Some fat is necessary in our diets. I always follow low carb eating. - 9/23/08

  • no profile photo

    6 of 7 people found this review helpful
    Low carb WOW! Thanks for the recipe! I eat low carb and really enjoyed the dessert! I used sugar free raspberry jelly in the recipe. Just wondering if someone has a suggestion to eliminate small cream cheese lumps and have a creamier texture? I will definitely make this again! - 10/13/08

    Reply from CINDYSUE48 (1/3/09)
    Cindy, make sure your cream cheese is at room temp and blend well. I use a stand mixer and just let it go until it's nice and smooth. Hope that helps!