Sugar-Free Cheesecake 3 Ingredients Only
Okay, let me tell you, this cheesecake recipe feels like a little magic trick that I stumbled upon in my kitchen. Imagine creamy, velvety cheesecake without any fuss, no sugar crash, and just three simple ingredients you probably already have. It’s like the easiest way to get that rich, tangy dessert fix without the busy work or sugar jitters! When I first made it, I couldn’t believe how smooth and luscious it turned out—no crust, no elaborate steps, just pure cheesecake bliss. Seriously, if you’re anything like me and crave something sweet but don’t want a sugar overload, this recipe will become your new best friend in the dessert world.
Quick Facts
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 16 ounces cream cheese, softened
- 3 large eggs
- ⅓ cup powdered erythritol or your favorite powdered sugar substitute
How I Make It
Step 1:
Preheat your oven to 325°F. In a large bowl, beat the softened cream cheese until it’s smooth and creamy—no lumps! This usually takes about 2-3 minutes with an electric mixer. It should look silky and light, kind of like a fluffy cloud.
Step 2:
Add the powdered erythritol gradually to the cream cheese, mixing until fully incorporated. This sweetener keeps our cheesecake guilt-free but still sweet enough to satisfy your cravings.
Step 3:
One at a time, beat in the eggs. Mix gently but thoroughly after each addition—too much air can cause cracks, so be gentle. Stop once everything is combined and the batter looks smooth and slightly glossy.
Step 4:
Pour the batter into a greased 8-inch springform pan or a glass pie dish. Smooth the top with a spatula; this will give you that classic cheesecake look without any fuss.
Step 5:
Bake for about 45-50 minutes. The edges should be set, but the center will still wiggle slightly if you gently shake the pan. Don’t worry—that’s perfect! The cheesecake will fully set as it cools.
Step 6:
Let it cool to room temperature, then pop it into the fridge for at least 4 hours or overnight. This chilling step helps the cheesecake firm up beautifully and develop that melt-in-your-mouth texture.
Variations & Tips
- Swap powdered erythritol with powdered monk fruit or stevia blend for different sweetening options.
- If cracked on top, gently smooth with a spatula or cover with fresh berries to mask imperfections.
- For a subtle vanilla flavor, add 1 tsp vanilla extract with the sweetener.
- Try serving with a low-carb berry compote or a dollop of whipped cream (sugar-free, of course) for extra flair.
- Room temperature ingredients mix better — especially the cream cheese and eggs.
How I Like to Serve It
This cheesecake is dreamy on its own but comes alive paired with tart fresh raspberries or a sprinkle of toasted almonds. In summer, a bright lemon zest on top adds freshness; during the holidays, a dash of cinnamon or nutmeg warmed it right up. Perfect after dinner or even as a delightful snack when sugar cravings strike!
Notes
- Store leftovers tightly covered in the fridge for up to 5 days.
- To prevent cracking, avoid overmixing and don’t open the oven door during baking.
Closing: This simple, sugar-free cheesecake always delivers creamy, comforting joy with zero complications—trust me, once you try it, you’ll keep coming back for more!
