Guilt-Free Lemon Cheesecake

Guilt free, sugar free lemon cheesecake

Guilt free, sugar free….and did I mention DELISH on a plate??

Stressed about holiday pounds?  Fuhgeddaboutit….Try this lemony, creamy, guilt-free decadence. Gluten free, sugar free and NOT missing any delicious!

Crust

12 oz almonds ground up in food processor
4 Tb melted butter
Mix almonds with melted butter and press into a springform pan.

Filling

Blend in mixer:
Three 8oz blocks of full fat cream cheese
One pint sour cream
Juice from 2 lemons
Zest from one lemon
3 eggs
1/2 cup Truvia
1 Tb vanilla

Mix together until smooth and pour into pan over almond crust. Bake at 350 for one hour. Chill in fridge for several hours before you top with the lemon curd.

Lemon Curd

5 egg yolks
4 lemons juiced and zested
1/2 cup Truvia
1 stick full fat butter cut into pieces

Whisk together in a bowl over a pot of simmering water (or in a double boiler) until the mixture thickens– about 8 minutes. Whisk constantly during those 8 minutes! Turn heat down and add pieces of butter one at a time and stir until the whole stick has been melted and whisked in. Lay a piece of saran wrap ON the curd and chill for 2 hours.

Top chilled cheesecake with lemon curd just before serving.

I’ve served this many times at parties and people are shocked that it’s sugar free and gluten free!

Like this post? Share it!
Share on Facebook0Tweet about this on TwitterPin on Pinterest40.6kShare on Google+2Email this to someone

34 thoughts on “Guilt-Free Lemon Cheesecake

    1. KimmC.

      I’m with ya there, NO PRINT BUTTON??? Seriously.
      I’m going to write it all down, I don’t want a chance to lose it.

      Reply
      1. Parker Post author

        Hi Kimm– apologies– I have since implemented a print button on newer recipes for convenience! ( :

        Reply
    1. Parker Post author

      Hi Jeanne– I think I used a 9″ springform pan! If the pan is bigger, it shouldn’t make much difference. Good luck and let me know how it turns out!

      Reply
        1. Parker Post author

          Hi Justine – you could take out the lemon juice and skip the curd and top with any fresh berries, kiwi, pineapple, etc. Pineapple would actually be an amazing addition– put in 1/4 cup pineapple juice to the filling and 1/2 cup of drained, crushed pineapple and it would be a pineapple cheesecake! YUM!

          Reply
      1. Nanette Patterson

        Hello.
        I decided to make your cheesecake. I’m confused about the carb count. My calculations come to 180 carbs total for the whole cheesecake. And that’s only using one third of a cup of sweetner instead of a half. 48 carbs for the cream cheese 40 carbs for the almonds 64 carbs for the sweetener and 20 carbs for the sour cream. If you divide addition to 20 pieces it’s nine carbs each. Pretty small pieces. How many pieces did you divide yours into? I’m new to this diet so I appreciate your input to this question.

        Reply
        1. Parker Post author

          Hi Nanette,
          Sorry for the confusion! I’m in the process of re-doing my entire website with a special app that will correctly calculate the nutrition info. The recipe calculator I used may not be accurate…but it’s certainly lower carb than a sugary regular cheesecake! I’ll keep you posted on when the new site launches so I can be a better resource for you. How did the recipe turn out?

          Reply
      2. Kathy

        Is this the nutritional information per slice or for the entire cheesecake. Assuming per slice, but how many slices per cheesecake?

        Reply
    1. Parker Post author

      Hi Michelle– you would double the amount of truvia for real sugar, so 1 cup real sugar in the filling and 1 cup real sugar in the curd!

      Reply
    1. Parker Post author

      Hi Lorrie! You could just take out the lemon juice and zest (skip the curd as well) and double the amount of vanilla. Let me know how it turns out!

      Reply
    1. Parker Post author

      Marilyn,
      I’m in the process of revamping my site with a more accurate nutritional calculator. Will keep you posted on exact calculations!

      Reply
  1. Gemidevi

    Just a quick comment, it is my assumption that for the Curd (the real reason I want the recipe!) is that you whisk all ingredients in a double boiler for 8 mins EXCEPT the butter. Then you whisk in butter, one pat at a time. Correct? The recipe is not very specific…and I hate making assumptions. Thanks!! Great recipe!

    Reply
    1. Parker Post author

      Hi Gemidevi! Yes, exactly. In my experience, the curd thickens in a silkier, smoother way by adding the butter a little at a time. Let me know how it turns out!

      Reply
      1. Parker Post author

        absolutely! Just check the portion equivalent to sugar to make sure you have the right measurement!

        Reply
  2. Pingback: Mini No Bake Key Lime Cheesecakes – What's On Parker's Plate

  3. Pingback: Memorial Day Deals and Delish – What's On Parker's Plate

  4. Marian

    I’ve made this several times, and its always delicious. I only use the juice from one lemon . The crust is usually either pecans or almonds & I omit the lemon curd.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *