Low-Carb Cheesecake with Cherry Topping (Video)
Low-Carb Cheesecake with Cherry Topping is a wonderful treat for a special occasion; serve with fresh berries on top if you prefer.
Watch the video to see if you might want to make
Low-Carb Cheesecake with Cherry Topping!
Valentine’s Day hasn’t been on my radar this year because I just came home late last night from a 12 day trip to Panama and Costa Rica! And although I worked hard before I left on my trip to be sure there would be some new recipes for you while I was gone, I didn’t get far enough ahead to work on something that could be a new idea for Valentine’s Day.
Of course there’s a great round-up post on the site of The Best Low-Carb Chocolate Desserts, and if you want to make your Valentine a chocolate dessert that’s low in carbs, you can’t go wrong with any of those ideas. But I think this Low-Carb Cheesecake with Cherry Topping would also be a perfect Valentine’s Day dessert so I’m reminding you about it for Friday Favorites this week.
What makes this a cherry cheesecake is the no-sugar added cherry pie filling (affiliate link). That product keeps this pretty low in carbs, but it does have artificial sweetener, so if you’re avoiding that just serve with some fresh berries on top. Or if you prefer a Cherry Cheesecake idea that’s even easier to make, check out Low-Carb No-Bake Cherry Cheesecake Dessert, which might be a fun Valentine’s Day idea for the whole family to enjoy!
How to Make Low-Carb Cheesecake with Cherry Topping:
(Scroll down for complete printable recipe including nutritional information.)
- Preheat oven to 350F/175C.
- Put softened cream cheese into a bowl and beat it until creamy with a hand mixer (affiliate link).
- Then add eggs, one at a time, beating between each one to combine.
- Add the sweetener, sour cream, and lemon juice and beat again until smooth.
- Spray a 9 inch springform pan (affiliate link) pan or a 9 inch square glass casserole dish (affiliate link) with non-stick spray.
- Pour in the cheesecake batter and bake about 45 minutes, or until the center is just barely firm. (If you want to bake in a water bath, you can prevent those cracks, but it’s not something I was worried about!)
- When cheesecake is barely firm, let it cool for about 30 minutes; then cover with cling-wrap and chill in the fridge.
- Slice and serve with no-sugar added cherry pie filling (affiliate link), or serve with fresh berries if you prefer.
The no-sugar added cherry topping I used only adds about 6 carbs per serving when you cut the cheesecake into 8 servings, but it does contain a small amount of artificial sweetener. If you don’t want to use that I’d serve this with fresh berries on top for a low-carb dessert that’s really a treat!
More Tasty Low-Carb Desserts You Might Like:
Six Delicious Sugar-Free and Flourless Cookies ~ Kalyn’s Kitchen
The BEST Low-Carb Chocolate Desserts ~ Kalyn’s Kitchen
The Best Low-Carb Coconut Dessert Recipes ~ All Day I Dream About Food
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
Low-Carb No-Bake Raspberry Cheesecake Mousse ~ Sugar-Free Mom
Sugar-Free Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen
- three 8 oz. packages cream cheese
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup + 2 T granulated Monkfruit Sweetener (see notes)
- 2 T fresh-squeezed lemon juice (see notes)
- one 20 oz. can no-sugar added cherry pie filling or fresh berries for topping
- Take the cream cheese out of the fridge and let it come to room temperature at least an hour before you start making the cheesecake.
- Preheat oven to 350F/175 C.
- Put cream cheese into a bowl and use hand mixer (affiliate link) to blend cream cheese at low speed until smooth.
- Add eggs, one at a time and mix well between each.
- Add sour cream, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and lemon juice and mix until smooth.
- Spray a 9 inch springform pan (affiliate link) or a 9 inch square glass casserole dish (affiliate link) with non-stick spray.
- Pour the batter into pan and bake about 45 minutes or until the center is just barely firm when pressed with your finger.
- Cool on the counter for about 30 minutes, then cover with cling-wrap and chill several hours before serving.
- Serve with 2 1/2 T no-sugar added cherry pie filling (affiliate link) or fresh berries spooned over the cheesecake.
Use whatever kind of sweetener you prefer. I find Monkfruit to taste less sweet than other sweeteners, so if you’re using another sweetener you may not need the additional 2 tablespoons of sweetener. I used my fresh-frozen lemon juice.
Nutritional information is calculated using the no-sugar added cherry pie filling I used and zero net carbs for the sweetener.
This recipe adapted from Six Ingredients Or Less: Low-Carb Cookingby Carlean Johnson.
Amount Per Serving: Calories: 404Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 11.5gCholesterol: 192mgSodium: 326mgCarbohydrates: 12.5gFiber: 1gSugar: 7gProtein: 8.9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with approved sweetener and using a low-carb pie filling or fresh berries as a topping, this Low-Carb Cheesecake with Cherry Topping should be okay for low-carb or low-glycemic eating plans. It could be suitable for Phase 2 or 3 of the South Beach Diet if you use low-fat cream cheese and sour cream.
Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.