My Nana’s Cream Cheese Pie is a great low carb keto cheesecake with no crust. This easy crustless cheesecake bakes in a pie plate and makes it’s own crust.
(I hope you enjoy this updated post which has new pictures and new text. This low carb cheesecake recipe is a family favorite and deserves to shine a bit more.)
Every family has a few recipes that help define the Holidays and this is one of those recipes for me. My Nana made this crustless cheesecake recipe every Thanksgiving and Christmas. Having this pie on the table made our gatherings even more special. Although my Nana was a great cook, it’s this recipe I most associate with her. Deciding to make it sugar-free to fit into my low carb lifestyle was a no-brainer and was easy to do.
The Christmas following my marriage, my mother gave me a family cookbook which included this easy cheese pie recipe. I continued tradition and served it mainly at Thanksgiving and Christmas.
A few years ago, our doctor suggested that we remove gluten and dairy from my daughter’s diet. We did, and I didn’t make it for a few years. I’ll happily include my Nana’s crustless cheesecake on the table this year – it’s still one of my favorite low carb desserts.
The thing I like about this easy recipe is that it has a cheesecake consistency with no crust – it makes its own. It’s perfect for those on a low carb or ketogenic diet that allows dairy. In fact, I shared this recipe with the Atkin’s Community several years ago and even called it a “low carb crustless cheesecake“. The ingredients are simple; cream cheese, eggs, sweetener, flavoring and sour cream (or Greek yogurt).
I love the texture of this diabetic friendly dessert and how it can be varied. Gently beating the ingredients results in a more traditional cheesecake texture with less room for sour cream, but beating the batter more results in a lighter texture and more room for sour cream. If you look at the photos, you will see air bubbles. I beat my ingredients until they were light and fluffy – as was my cheese pie after baking. I like it both ways and vary depending on whim.
My Nana sometimes flavored this cream cheese pie with vanilla extract and sometimes with lemon extract. I often add just a touch of lemon and orange extracts to the cheesecake base, along with the vanilla, to add interest to the overall flavor. If you’ve ever made a standard recipe for New York style cheesecake, then you may have added a little lemon zest to the base. But unlike a large or standard cheesecake recipe, this small low carb cheesecake recipe only serves 8 – just perfect for my family of four.
[NOTE:] For my extended family who love this recipe but don’t have the original from my Nana (Aunt Mary), add 1 cup of sugar to the cheesecake base and 1/4 cup of sugar to the sour cream topping.
This Nana’s Cream Cheese Pie is 4 net carbs per serving.
[Disclosure: This recipe contains affiliate links.]
Nana’s Cream Cheese Pie (Crustless Cheesecake Recipe)
Ingredients
Cheesecake Base
- 16 ounces cream cheese softened
- 4 large eggs
- 1/2 cup low carb sugar Powdered! (or Swerve)
- 1/2 teaspoon Stevia Glycerite
- 1 tablespoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- 1/4 teaspoon orange extract (optional)
Sour Cream Topping
- 16 ounces sour cream or Greek yogurt
- 2 tablespoons low carb sugar Powdered! (or Swerve
- 1 teaspoon vanilla extract
- freshly ground nutmeg (optional)
Instructions
- Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 – 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
- Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
- Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it’s okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
- Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
- Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.
My grandma passed down a very similar cheesecake recipe that we’ve been baking for at least 60 years in my family. The only thing we do differently is that we use 1 tsp of almond extract in the filling and 1 tsp of almond in the topping. I really love that I don’t have to mess with the crust!
I love the addition of almond extract, Jennifer. Passed down recipes taste all the better because they remind us of family and home. Thank you for sharing and have a nice week. -Kim
This is my favorite low carb cheesecake bar none. I make it a couple weeks every month and have it for breakfast or dessert. I don’t use the stevia at all because I’m allergic to it, and I think it’s still wonderful. I’ve been making it for at least 3 years. Thanks!
Aww, thank you so much for taking the time to let me know how this has become a staple in our house. I’m so happy you enjoy the recipe. Have a great week! -Kim
This cheesecake was super good. I used the full amounts of sugar instead of the sugar substitutes. I baked it for 30 minutes plus another 20 minutes to get it to brown. It didn’t sink until being out of the oven to cool. It’s awesome that it makes its own “crust”. Thanks for the tasty recipe 😋.
This came out beautifully for a family birthday yesterday, and will now be on our list of favorites–thank you! For the question about altitude above, I live at about 8500 feet of altitude and didn’t adjust anything but baking time, which I had to increase on the first layer by about a third.
I live at a high altitude of 6,000’. Should I increase the oven temp? I’m baking my third pie and it’s never done at 30 minutes. Right now after 35 minutes it hasn’t browned or risen. Any suggestions?
Hi Elizabeth. I have never had the pleasure of living at a high altitude. If it doesn’t puff and rise while baking, then I would suggest raising oven temp by 25 degrees F and baking longer – but watch it. Because many low carb sugar substitutes (erythritol and xylitol) don’t brown when baking, you may not get much browning. My grandmother’s cheese pie always browned (my mom often complained of it being over-browned), because of the sugar in the batter. -Kim
I have a question….would you share the original recipe? I think this is the recipe my mother used and we grew up having. I think I would prefer to make it with regular sugar. Thank you!
Hi Tamara. It’s 1 cup of sugar in the cream cheese and eggs and 1/4 cup in the sour cream topping. It’s pretty sweet, so I use a little less when I make it for family gatherings and use real sugar. Use vanilla or lemon extract in the base to taste – start with 1 teaspoon and go up from there. -Kim
The Nutrition breakdown doesn’t explain the serving size. I’m trying to figure out how much of this cheesecake is 4 carbs. Could you please share? Thank you so much.
Hi Jessica. The recipe serves 8. The nutritional information is per serving. -Kim
This is one of my favorite recipe! Delicious, simple ingredients! Thank you for sharing this awesome recipe!
Love this recipe! Super easy and is as beautiful as it is tasty!! Will be a favorite for many occasions!
Very easy to make. I used some ricotta and cream cheese that I made from fresh cow’s milk. Also, instead of the lemon and orange flavorings, I added a teaspoonful of lemon zest. I plan to top it with homemade lemon curd rather than sour cream.
Fantastic cheesecake! My diabetic husband was so thrilled to have cheesecake again!!
I am wondering if you think I could double the recipe and make it in a springform pan? I saw the comment on using a 13×9 but not a springform.
Sure, Kim. You can double the recipe, but I’m not sure if it would leak in a spring form pan or not. -Kim
If I were the use the usual kind of sugar should I use powdered sugar or granulated sugar for this ? Also we don’t get Stevia Glycerite where am from so should I add on more sugar to replace it ?
Thank you.
Hi June. If you are using regular sugar, use 1 cup in the cream cheese mixture and 2 Tbsp – 1/4 cup (depending on your tastebuds) in the sour cream topping. Enjoy! -Kim
I am making. Nanas cheesecake dessert right now. So easy and so yummy! Thank you
Could I leave out the lemon and orange extracts and add some pumpkin? Would that change the cooking time, or ruin the whole thing completely?
Hi Heather. Sure. That won’t ruin the cooking time at all. I have made this into s pumpkin version, but it still needs the pumpkin extract and has a looser texture. I did 1/2 cup pumpkin and 1 package of cream cheese. I may try a little more cream cheese next time. -Kim
Thank you again Kim for your wonderful recipes !
To you and your family A WONDERFUL THANKSGIVING !
I will celebrate the coming rain in California
I am sure that you will too .
Be well and be. safe!
your Barbara .
Thank you, Barbara. You have a wonderful Thanksgiving, too. Take care! -Kim
I absolutely love this cheese pie. One thing I did do a little different was I had thrown in some Lillys chocolate chips and they all sunk to the bottom but it almost gave it like a chocolate crust bottom it’s delicious and then I threw a few on top when it was done. It was really delicious. I have made this for keto friends birthdays, for me just because, my brother who’s on keto, any excuse I’ll make it! Thank you so much for sharing this wonderful recipe with us.
This is the best sugar free cheesecake I have ever made! True, it is best the second and third day…IF it lasts that long! Thank you so much for sharing!
Thank you for sharing! I changed up the flavors and sweetening because I have over a dozen large containers of sugar-free flavored syrup (and I was looking for a recipe to use with them). Basically, the Sukrin, sweetener, and extracts in the recipe are replaced by the syrups when I make it. I used pumpkin caramel for the cream cheese part and pumpkin cinnamon for the sour cream topping. I may top it with vanilla whipped cream if I’m feeling adventurous. I did not have any problems with the pie setting… I estimate I used about two tablespoons of flavoring for the base and two tablespoons for the topping. I just tasted it to make sure it was right before I baked it.
We haven’t tasted this luscious looking pie yet,. In fact, it’s in stage 2 of baking, but it beautiful so far! I could not get the Stevia Glycerite so I just skipped it. I cheated with licking the batter (yes even with the raw eggs, I’ve lived this long) and the frosting and it tasted just fine to me. I’m not into over sweet anyway. I’m not a baker and this recipe was a delight to make, I was sweating it. Fingers crossed it will be delicious for not just our Keto friend but the rest of us too! Thanks for this and for future I will keep this in my rotation, swerve or not!
I’m so glad. Enjoy! -Kim
I am making this for our friends’s birthday dinner. No crust. I cannot get the Stevia Glycerite in time. What else could I use? Please help me. I’m using the powdered swerve otherwise
Donnamarie, more Swerve is fine. Sweeten to taste. -Kim
I want to make this for a birthday party. I only have baking experience with Pure Stevia Powder. I am worried that because the amount of Stevia powder will be so much lower than 1/2 cup it may throw off the consistency of this pie. Do you think it will?
Thank you!
It might a little, TB. Try adding 1/3 cup of heavy cream to the batter and sweeten to taste. I have used KAL Pure Stevia before as the sole sweetener for this pie and I have used stevia glycerite. It should be fine. -Kim
Thank you!!
Oh. My. Lord! This is out of this world delicious! I used about 1/4 cup fresh lemon juice and grated rind. And grated rind and 1/4 cup lemon juice in the Greek yogurt. I could eat this every single day and not get tired of it. So refreshing and light and creamy! I could go on and on. LOL Thank you for my new favorite pie!
This is the best low carb cheesecake I’ve tasted thus far! Thank you so much for the recipe!
I have made this recipe and I love it. I have used stevia / swerve. I have come to love monk fruit and would like to use that. Can you tell me how much monkfruit to use.
Thank you so much.
Hi Allie. I’m sorry I didn’t get your comment earlier. I have never used pure monk fruit in blog recipes – it tastes a little too fruity for me. If you have something like Lakanto Classic Sweetener, you can use it at the same measurements. -Kim
Amazing cheese pie recipe. Have you ever made a chocolate version?
Thank you, Tasha. Yes, I have made a chocolate one. I haven’t shared it on the blog yet but I will try to do so soon. -Kim
Hi I want to make this with really sugar. How would I adjust the recipe please.
Hi Beth, use 1 cup of sugar in the cheesecake base and 2 tablespoons to 1/4 cup in the sour cream layer. Enjoy! -Kim
This recipe was excellent! I added less sweetener as I like my desserts a little less sweet. In addition, I made a toasted pecan crust with ginger, cinnamon, butter, and a little Swerve. Delish! Can’t wait to try after a day of melding. :)
Wish you would put this into the Atkins on line data base. (Iwould volunteer, but I’m new to their website and haven’t figured out how.)
Hi Barbara. I shared this on the Atkins community boards 9-10 years ago. I’ve had some bad experiences working with Atkins recently and am not keen to share my recipes with them at the moment. It’s a shame because I really believe in the low carb plan as laid out by doctor Atkins. Anyhoo, thank you again. -Kim
About to bake this for first time. What wiuld be the desired internal temperature at the center?
Hi Barbara. I have never had to take the temperature. I always go by time. I have a bit oven, so a smaller wall oven may need a little less time. -Kim
Why not Splenda?
Hi Barbara. The original Splenda for baking mixed the sugar-free ingredient with a “fluffer” to measure cup for cup. This fluffer is maltodextrin. Maltodextrin has a higher glycemic index than sugar. Since most of the product is maltodextrin, this really isn’t a great option for anyone trying to lower carbohydrate intake. It will most likely cause a large spike in insulin. It’s best to use an erythritol based sweetener, which the newer Splenda may be using now. Look at the ingredients. Erythritol and stevia do not spike blood sugar – nor does monkfruit. I like to use these brands: Sukrin, Swerve, and Lakanto Monkfruit. -Kim
Thanks! I will order one or two today! I made this recipe a couple of days ago, but I only had low fat cream cheese and sour cream. It was pretty flat, but it really was a nice looking dessert! I will do it next time correctly! Thanks again.
Hi Barbara. This is not a fluffy cheesecake recipe. It’s almost like a ricotta texture. I’m glad you enjoyed it. -Kim
This recipe sounds delicious, but stevia gives me a terrible stomach acke; can I use just Swerve? How much? Thank you
Jennifer
Hello Jennifer. Sure, you can use Swerve. I add the stevia glycerite for added sweetness because if you use too much of an erythritol sweetener, the erythritol begins to recrystallize resulting in little crunchy crystals in your dessert. It can also cause a cooling effect when the dessert is eaten. Swerve is great and use what works for you. Thanks for your question. Enjoy the recipe. -Kim
Okay, time to write another unnecessarily long and weird comment. So, I made this cheesecake on Saturday. It was the first time I baked a cake entirely by myself. Of course I couldn’t just follow the recipe. Cream cheese is not something common in my country and I’m not really sure if there is any good equivalent. So I used mascarpone cheese. You may think: ‘It has way more fat, it may be a complete disaster!’. Well, I decided to try anyway. Result: the ‘cheesecake’ is very creamy, it has a consistency of a pudding. It was a little runny in the center, but after a night in fridge it holds quite well. It’s flat and greasy. But it still tastes really good. Therefore I’m going to give five stars, because if it’s this good made my weird way, then it probably is even more yummy made as the recipe says. Next time I may use a mix of mascarpone and some cheese typically used to make cheesecake here (it has more carbs and less fat usually). Fun fact: I used new metal cake pan, the type that has ‘removable sides’ and of course it leaked so I had some burned cheesecake on the bottom of the oven.
Anyway, thanks for the recipe!:)
Hi Kala! Thank you for trying the recipe even though you didn’t quite have the same ingredients. I’m glad it wasn’t a total disaster. I wonder if you could use half mascarpone and half quark? Cream cheese is similar to quark in texture (I have read) and has a nice amount of fat. Mixing the two may be the way to go. Maybe even a mixture of 1/3 mascarpone and 2/3 quark would do it. Thanks for your comment. I enjoyed reading it. Have a great day. -Kim
Hi Kim! I’ve just finished eating my first cheese pie. I loved it for breakfast and dessert! I’m heading to a LC girls weekend and thinking of taking this, but wondering if making it in muffin tins with paper liners would work to make serving/eating easier. Is that something you’ve ever tried? Thanks for sharing your family recipe!
Hi Carrie. I’ve made cheesecakes in silicone muffin molds before and it works fine. I like adding an almond flour crust (about 1 tablespoon) in the bottom of each before topping with the cheesecake batter. I have not turned this particular recipe into individual cheesecakes, however. -Kim
I standing here all ready to make This and just realized it says I have to use a glass pie pan. Have you ever tried using aluminum?
Hi Allie. I have never made this in an aluminum pie plate. You may need to experiment with baking times. -Kim
Well I used the aluminum disposable pan and it worked perfectly. Thank you!
I’m so glad, Allie! -Kim
Perfect! The low carb cheese(cake) recipe I have been looking forever since my husband became diabetic. I substituted Splenda in equal measure for the sweetener in your note about sugar (add 1 cup of sugar to the cheesecake base and 1/4 cup of sugar to the sour cream topping).
The cheese pie made it’s own crust as promised! A keeper and no need for searching a GREAT lowcarb cheesecake. Thank you.
Hi Kim I’ve made this before and it’s come out wonderful however I recently discovered Monk fruit and would prefer to use that. Do I use the same amount as I did the swerve and Stevia? Thank you so much.
Do you know what the conversion would be if I just wanted to use pyure, or truvia to sweeten the pie?
Hi Aranda. I believe that Pyure and Truvia are both 1:1 sugar replacements. The original recipe called for 1 cup of sugar in the cheesecake base and 1/4 cup of sugar in the sour cream topping. Adding too much of an erythritol based sweetener can result in “crunchiness” or recrystallization of the sweetener as the dessert sits in the refrigerator. If you aren’t using any stevia to augment sweetness, I would use 1/2 cup in the base (taste to see how you like it) or up to 2/3 cup so that you don’t get the cooling effect of the erythritol when you eat the cheesecake. I hope this helps. If you have any more questions, please ask. -Kim
Really would like to try this as a low carb chocolate cheesecake. Any ideas how to adapt? Can’t wait to try it – this recipe is delightful! Thanks for sharing!
Hi June. You can start out with 1/4 cup of unsweetened cocoa powder. You will have to taste the batter to see if it is sweet enough with the addition. You can additionally add 1 ounce of melted 86% chocolate (Lindt or Ghirardelli) if you want, too. Make sure that your cocoa has been sifted and free of lumps before you measure as cocoa powder often compacts in transit to the store. Enjoy. -Kim
Hi Kim! Love my sweets but, it’s all catching up with me. Can’t wait to try this. New at this so the sweeteners totally confuse me. I do not have sulkrin, I have granulated Swerve and also Truvia. I also bought a bottle of Pure Via Stevia(ingredients: water,erythritol, stevia leaf extract & citric acid, potassium sorbate and sodium benzoate). Could you by chance give me some suggestions on what to use? Or maybe I should wait and buy the others.
Hi Mary. Use your Swerve in the same amount as the Sukrin and add your Pure Via to taste. Enjoy!-Kim
Thank you, especially for the quick response!! So looking forward to this cheesecake
What would be the bake time for if you’re going to leave the sour cream icing off?
Hi Colt. You would just bake the first time if leaving off the sour cream layer. -Kim
My husband is diabetic, and I had been looking for a good cheesecake recipe. Thanks for sharing your delicious cheesecake!
Thank you for the great recipes! This pie will be one of my to go to forever! Full disclosure, I couldn’t wait for a next day and had to try it in 2 hours, so good!
I’m so glad you like it Larisa. I made it today for my family to enjoy tomorrow. Have a wonderful weekend. -Kim
I’m confused with the 4 carb number per serving.
Recipe calls for 1/2 cup of Sukrin 1 (Erythritol) and 3 tbsp. Sukrin is 4 carbs per tsp. That means there is 24 tsp of Sukrin for the base and 9 tsp for the topping. Therefore carbs per serving is at least: (4carbs per tsp (24tsp + 9tsp)) / 8servings = 16.5 carb per serving, not count any of ingredients. Also I dont see any fiber so that doesnt drop.
Can stevia, either liguid or powder form, be used in place of Erythritol?
Thanks in advance
Hi Jack. Erythritol does not get processed in the body. It leaves in the same form as it enters. It’s convention to not count the sugar alcohols in Erythritol and to count it as zero since it has no calories or carbs. Yes, you may sweeten this to taste with any sugar-free sweetener you wish. The best taste is when sweeteners are combined. I hope I’ve answered your question. Please ask if you have any more. -Kim
Kim, this is great! What a delicious cheesecake fix, with half the work of a traditional cheesecake. I used Truvia and SweetLeaf stevia in the pie, then confectioners Swerve in the sour cream. I also added a pinch of salt and about a tablespoon of lemon juice to the batter, just to balance the flavors a little. It’s just lovely. It cuts beautifully too! I’m sure I’ll make it many times in the future. I’m also going to try topping the pie with crushed berries or lemon curd in lieu of the sour cream. Thank you so much for the recipe!
By the way, nutmeg is mentioned in the directions but not listed in the ingredients. I used it. It’s a nice addition!
I am so glad you like the recipe, Erica. This is one of our favorites! Thanks for sharing your additions and ideas! I’ll check out the nutmeg situation. Enjoy your week. -Kim
What cooking adjustment is there for just the cheesecake without the topping? How long would you cook it? Also, any adjustment for high altitude? We are at 6,000 ft.
Thanks!
Hi Jay. I’m sorry to say that I have no experience with high altitude cooking, but since the topping is added after the initial baking, bake for the time specified and do not return to the oven. The second time in the oven is just to set the topping and not to cook the cheesecake any further. Make sure to enjoy the cheesecake the next day. It needs to sit overnight in the fridge. -Kim
My bad for not reading all the way to the bottom and seeing your notes to add more Swerve confectioner, I only added the 1/2 cup in the recipe. Maybe put the note with that line so it will be seen.
I’m just now trying this, I just took it out of the oven and waiting 30 minutes to add the sour cream topping, I hope it’s sweet enough. How did you get the sour cream so perfect? I haven’t tried that yet but bet mine doesn’t look like that ;).
Roye, I have sweetener listed under the ingredients for the Sour Cream Topping. I separated out the amount of sweetener for the base and the topping. I’m sorry if it was not clear or overlooked. Enjoy the recipe. -Kim
Delicious and a great dessert for keto followers! I did find that the sour cream top was separating from the bottoms as wel. Otherwise, incredible!
Did that happen when cutting, Jen? Let it warm up on the counter about 20 minutes before cutting and it shouldn’t do that. It happens because the fat in the sour cream becomes so cold (like butter gets hard when refrigerated). I’m glad you enjoyed the dessert Jen! -Kim
Love the recipe. Do you think the recipe could be doubled and cooked in a casserole dish. What do you think that would do to cooking time? I already have some powdered E. The internet says double measurement for granular. Seemed a little much.
Hi James. I have doubled this recipe many times and cooked it in a 9×13. Sweeten to taste. Cooking time is about the same. -Kim
Hi there,
Thanks for posting your recipe.
Do you think I could add a tablespoon of sugar-free cocoa powder to this recipe without it changing the texture?
Thanks,
Yazmin
I’ve been experimenting with a chocolate version and it needs more than 1 tbsp. It does change the texture but for the better. -Kim
Thanks Kim! Your recipes on the sight look absolutely amazing! I did low carb following the birth of my son 15 years ago and lost all my baby weight and then some, but the pounds have piled on again due to my love of beer and pizza. :/
Do you happen to know what half a cup of Sukrin equates to in grams or ounces? I’m in the UK and we’re not so used to American style measurements. I can usually Google it easily enough but I can’t find anything that sounds right on any websites in relation to sweetners. One site said half a cup is 23g and another said 57g. The recipe looks outstanding and I’ve finally got all the ingredients from Amazon. I really want to get it right (mainly because I need a low carb cake in my life but also because the ingredients were so expensive to buy! I’m worried I’ll get the recipe wrong.
Thanks a million,
Yazmin
Hi Yasmin. Nice to meet you! I have a conversion chart for the most popular baking ingredients in the menu bar. It will give you some gram equivalents. I have also made this recipe successfully with generic erythritol and sucralose packets. Use what low carb sweeteners you have. You really can’t mess it up, although sometimes the texture will change slightly depending on what you use. I hope you like the recipe. It tastes better the next day, so let it sit in the refrigerator overnight. -Kim
If I use swerve confectioners sugar would I need 3/4 cup in the mix? How much confectioners in the sour cream top?
Can’t wait to try this.
I think you should add 2 more tablespoons, Kaprecia. Honestly, try your sweetener at my measurements first and only add more if it isn’t sweet enough, which it may not be if you aren’t using the Stevia. -Kim
This was a big hit at Thanksgiving for both keto and non keto guests I used both the lemon and orange extracts, really awesome it will probably have to be a part of Christmas events as well. I was thrilled at the results and it looked gorgeous tp
Great, Joyce. I’m so glad you and your guests enjoyed the recipe. Have a wonderful weekend. -Kim
Hi theere!
Thanks for the recipe! ^_^ I was wondering if I could get some clarification, in bold right before the recipe it says “My Nanas pie is 4 net carbs” but in the nutritional panel it says 4g total and I go by total for baked goods, do you happen to know?
Thanks agai!
Hi, Jem. Both the total carb and net carb are the same for this recipe. Many in the US count net carbs, a concept introduced my Dr. Atkins who had his patients subtract fiber from total carb counts. It was thought that fiber carbs were benign – and they are to some extent, but some individuals are more sensitive than others. I offer net carbs above the recipe and include fiber and total carbs in the nutritional counter. -Kim
Oh yay! Thanks kindly! I figured that was probably the case, just wasn’t sure with no fibre in the panel, appreciate the help! I do Total for everything bar green vegies so it’s terribly exciting to know I can really do this beauty for even breakfast if I want to. Haha Can’t wait to try both methods! x
Hi Kim! Glad to know natural sweetners as skuri and swerve than Splenda and stieva. Can I add lemon and orange juice & zest instead of extracts? Would it still taste good?
Thanks Justine
Hi Justine. You can use lemon and orange zest or just use 1 tbsp of vanilla. You don’t have to use the lemon and orange extract. I just like it that way. The pie tastes best the next day. Enjoy the recipe. -Kim
Hi Kim can I use splenda in the recipe
Thanks Nada
Hi Nada. Yes, you can use Splenda although I have never used all Splenda before because it tends to give baked goods a mushy texture. I used to make a mixture of equal parts splenda, erythritol and xylitol for my baked goods that was very nice – about 9 years ago. Enjoy the recipe. -Kim
OMG, this is amazing! So delicious and easy to make. Hubby did not like it because there was no crust but he eats a dozen Krispy Kreme in one sitting, so what does that tell you? Anyway, made me happy because there was more for me! I can’t wait to try some of the other desserts I’ve seen on your site. Thank you so much for the wonderful, low-carb recipes!!
Oh, good! I’m happy to hear that you enjoyed the recipe, Lisa. Sometimes you just want a cheesecake without all of the fuss. Thanks for taking the time to leave a comment and rating. Have a wonderful week. -Kim
Can I use granulated sugar instead.
If you are not low carb, go right ahead. I have a note above the recipe in the text about that and how much to use. Enjoy the recipe. -Kim
This is AMAZING!!! I made it for a baby shower potluck and it was gone! everyone raved and didn’t realize it was low carb- sugar free!! I gotta make it again, I only got one piece ;-)
Yay! I love it when the desserts I bring to a gathering get gobbled up. Thanks for taking the time let let me know your family and friends enjoyed the recipe. Have a wonderful evening. -Kim
Hi Kim,
I’m about to make this wonderful-looking pie as a birthday treat for my mother and our guests. Can you tell me what size pie pan you used? I have 9″ and 10″ pans.
Hi Anne. I’ve been on a plain all day so I apologize for the late reply. I would use the 9 inch but you could probably use either. Enjoy the recipe. -Kim
Hi I saw in one of the comments that you said the original recipe calls for sour cream. If I added this in how would this change my cheese cake? Would it still taste good or even better?
Hi Dwayne. The original recipe calls for SUGAR (1 cup in the base and 1/4 cup in the sour cream topping). The sour cream is on top and is in the recipe, but Greek yogurt can be used, too. This cheesecake recipe is also great with added raspberries and blackberries. Please let me know if I can answer any more questions. Have a great week. -Kim
Does the topping have 3 tbsp Sukrin or 2 tbsp? The list of ingredients says 3, but the narrative says 2. Thanks for the recipe! So excited to try it!
Hi Dianna. Use 2-3 Tbsp to taste. I will look at the recipe when I get home tonight. Thanks so much for letting me know there was a discrepancy. No one’s caught it. Have a great weekend and enjoy the pie. -Kim.
I want to make this, but I don’t have stevia glycerite (…and I’m too impatient to wait.) Can I use something else in its place? I have granulated swerve, Splenda packets, truvia, stevia (that measures “cup for cup” with normal sugar,) a variety of sugar-free torani syrups. Any advice on what to substitute and how much? TIA!
Hi Emma. You can use any of your other dry Sweeteners to taste but I would probably go for 2-4 packets of Splenda. You don’t want to use any more erythritol or it may crystallize in the fridge causing little crunchy bits in the cheesecake. Enjoy the cheesecake. -Kim
Thank you for posting; this sounds fantastic!
BTW, the net carbs is even LOWER if you use a sweetener such as erythritol with sugar alcohols:
Carbs-Fiber-Sugar Alcohols = Net Carbs
It’s a great recipe, Renee. I actually don’t figure the sweetener into the nutritional value because I use Sukrin which is erythritol and stevia and as you know, erythritol isn’t absorbed or digested by the body. Enjoy the recipe. -Kim
It always seems to me that sweeteners make recipes too sweet. Do you think this would work without sweetener?
Hi Rita. Have you tried the recipe yet? Was it too sweet? Is that what the 4 star rating is reflecting? The original high-carb recipe called for 1 cup of sugar in the cheesecake portion and 1/4 cup of sugar in the sour cream portion. If you like things less sweet then leaving out the stevia glycerite will make the cheesecake 1/2 as sweet as the original. I hope this helps. -Kim
This recipe is incredible! Thank you!
So glad you like it, Elisha. -Kim
Just baked this. Was easy and looks good.
Can’t wait to try tomorrow.
Great, Ruth. I hope you enjoy it. -Kim
Has turned into family favourite, thanks for the recipe
Ruth, thank you for taking the time to let me know. Enjoy your weekend. -Kim
I feel so dumb for asking but when you say “powder 1/2 cup erythritol”, I don’t understand what I’m supposed to do with it?
Toni, thanks so much for letting me know that the instructions were unclear. What I mean is to measure 1/2 cup of erythritol into a coffee or spice grinder and powder it. I’ll add that to the instructions. I hope this helps. Have a wonderful weekend. -Kim
Just made this and oh my – it was delicious. Entire family devoured it!
I’m so glad you and the family enjoyed the recipe, Angel. Thanks for taking the time to leave such a nice comment. -Kim
I have just come across this recipe & made it on the weekend & have to say it us absolutely delicious! I wasn’t sure how the sour cream topping would taste but it complemented the base so well. It will now be a favourite in our household.
Yay! So glad you liked it Anne. It’s one of our favorites. Thanks for taking the time to leave such a nice comment. Have a wonderful week. -Kim
I can’t thank you enough for this recipe! I eat it every day on my keto diet for breakfast (can’t face bacon and eggs in the morning)and and I’m not hungry until 2PM. Other cheesecake recipes paled in comparison. It has kept me sane!
I love this cheesecake for breakfast, too, Lynn and for the same reason. Sometimes you just can’t face another egg. Thank you for taking the time to let me know how you like the recipe. Enjoy your week. -Kim
Not sure what sukrin is. I have granulated stevia, can it be substituted?
Hi Cherrie. I don’t know what granulated stevia is. Is it mixed with erythritol? Is it a 1-1 sugar replacement? I would say to use your sweetener to taste and then bake. -Kim
I made this for thanksgiving & found it to be very good. The only problem I had was when I sliced it, the top layer would separate from the bottom layer. It still tastes good but wasn’t as pretty to serve. Did I do something wrong? I haven’t seen anyone else mention this problem.
Hi Pam. I have never heard of this occurring. I’m so sorry. I’ll look at the recipe one more time to see if there is something I missed, but no, it’s never happened in 20 years of making it. I never remember my mother or grandmother mentioning it either. The only thing I can think is that the sour cream didn’t set in the oven or the dessert didn’t sit over night in the refrigerator. If you liked it, I hope you will give it one more try. I used full fat ingredients and I always let it sit in the refrigerator over night because it tastes better the next day. Thanks for taking the time to comment. Have a great week. -Kim
I had the same issue – my topping is not connected to the pie itself (still tastes absolutely delicious!) even though the sour cream is definitely set, all ingredients were full fat, and I refrigerated it overnight. There are a couple of things I think might be making a difference (all user error by myself I might add). The first is perhaps I cooked it too long initially – I gave it extra time because at 30 minutes my centre was still very liquid and my edges weren’t brown, and I thought perhaps this was wrong so gave it longer assuming just differences in ovens. Kim – how wobbly should the centre be after the first bake? Perhaps if I’d taken it out bang on time the sour cream topping would have adhered more to a slightly less set base? The second was dish size – I have one too small, and one too big, so I went for the larger one. Perhaps it works best on a perfect sized pie plate.
Hi PJW. I’m trying to think about what could have happened. I’m using a 9-inch glass pyrex pie plate. There is no “wobbly center” in this recipe like traditional cheesecakes. It should puff up and it will even crack. It’s okay. It shrinks down as it cools and leaves a well for the sour cream. Sometimes the well is more pronounced or deeper than other times. I don’t know how bug your pie plate is but a 10-inch would be better than an 8-inch maybe?
I have added the sour cream much later if I have gotten distracted by my kids or other cooking and as long as I cook until set, then it’s fine. I have had it…hmmm…how do I put it into words? Upon cutting a piece, I have had the cream cheese “crack” or a small piece at the tip of the slice crack and separate. This usually happens when it’s cold just from the fridge. If it sits out for 15-20 minutes before serving, it doesn’t happen. If I have it for breakfast, I don’t mind if the sour cream cracks, but you wouldn’t want that to happen for guests.
I’m glad you like the recipe and I hope my tips help the next pie come out more to your liking. Let me know if you have any more questions. Have a great week -Kim
I’ve made a lot of low carb cheesecakes over the years and this one is, hands down, the best. Let me count the ways…first, it is incredibly easy to make, and does not require a ton of cream cheese because it is the perfect pie size for small dinner party or just me to enjoy for the week. 16 slices of anything is way too many slices. This not only took very little time and effort, it came out looking exactly like the photos, lovely and the taste was perfect, it was so creamy and wonderful. I served as dinner dessert to non LC person and they loved it. This will be made again and again and be a favorite for entertaining as well. Send my thanks to Nana. 5 BIG STARS from me.
Thank you so much, Pat. I’m thrilled that you liked the recipe. Thank you for taking the time to leave such a nice comment. Enjoy your holidays. -Kim
I’m not much of a dessert person, but I decided to make this cheesecake for my husband and guests for Thanksgiving. I included the optional lemon and orange extracts, hoping to give it more “zing.” It was extremely easy to make, especially since it was crustless. (In the past I’ve used George Stella’s cheesecake recipe which is very good, but is far more complicated to make.) At any rate, the first night I served it, everyone loved it except me. I detected a slight aftertaste from the orange extract, but my guests all urged me to try another slice the next day because they thought it was delicious. I decided to take their advice, mainly because my sister-in-law is a gourmet cook and has published recipes in high-end cooking magazines. I am SO glad I listened to them, because the next day the cheesecake was absolutely wonderful. In fact, each day the cake became more and more delicious. Even my picky brother-in-law had a slice for breakfast one day! This will definitely be my go-to dessert when entertaining guests who love sweets. Thanks, Kim, for another 5-star recipe.
Thank you, Carole, for taking the time to write another thoughtful comment. I’m glad you and your guests enjoyed the cheesecake. Enjoy your weekend. Sincerely, -Kim
Oh gosh yum!!!
This pie is on my “must make” list for holiday pies. Looks wonderful and love that it’s made in a pie plate, so easy.
This pie is on my “must make” list for holiday pies. Looks wonderful and love that it’s made in a pie plate, so easy.
Great! I hope you enjoy it, Pat!
Oh boy this is awesome
Great! So glad you liked it. -Kim
I love this idea of a crust less cheesecake!
Love your recipies! Can this be made the day before and refrigerated? Thank you so much! I am looking forward to this for Thanksgiving.
Yes, Annette. Make the day before and leave uncovered in the fridge over-night. If you cover with cling film right away, it will stick to the top and mess it up. Enjoy! -Kim
This looks really yummy! Can’t wait to try it!
Thanks, Malaika! Have a nice day. -Kim
This looks amazing! Thank you!
Thanks Bea! -Kim
I love how clean cut and perfect the slices of this look! Beautiful photos.
Thanks, Taryn!
Cheesecake is one of my favorite desserts! I love how this one makes its own crust so adding a crust is unnecessary! Simple and delicious perfection!
Thank you, Maya. I agree, cheesecake is a great low card dessert. Have a wonderful weekend! -Kim
This looks glorious! I can’t wait to try your Nana’s pie, and I like that I can use a pie pan and not a spring form pan, as those can and have gone wonky on me.
Thank you so much, Stacey! Cheesecakes baked in spring form pans are my bane. Half of the time, the water bath seeps into the foil protector and soaks my crust. Grrr. Yes, this is much easier and smaller, too. Perfect for a smaller family. Have a great week. -Kim
This pie looks so delicious – will definitely have to give it a shot! Thank you for sharing Nana’s recipe!
You’re welcome, Melilssa. I hope you enjoy it as much as my family has over the years. Enjoy your week. -Kim
Looks great! Thanks for sharing your family’s tradition!
You’re so welcome, Wendy. Enjoy. -Kim
Oooh yum! I don’t think I’ll ever miss the crust when the filling is so good!
Georgina, it’s the best part of any cheesecake, right, the filling? Thanks so much. -Kim
Cant wait for recipes
Great, Kate! -Kim
Do you think this would freeze well?
Lynn, it freezes beautifully. I sometimes make a double batch in a 9 x 13 inch pan and freeze half. It’s also great with fresh raspberries mixed in. -Kim
Thanks a lot , wonderful…… Rina
Rina, you are so welcome. Thanks for letting me know! This is my favorite easy-go-to-dessert. It reminds me of my Nana every time I make it. Enjoy the rest of your week! -Kim
This recipie is amazing. It’s my first try at a low carb cheesecake, and I don’t think I’ll ever need another recipe! Thank you!
Hey Lindsay. I’m so glad you liked this recipe – my Nana had it going-on in the dessert department. While there are fancier cheesecake recipes around, this is a great basic to have in your baking arsenal for those times you want a quick and tasty treat! Have a nice week. -Kim
Can you use swerve and if so are the amounts the same?
Carrie, great question. Yes, and yes, but adjust to taste. The original recipe calls for 1 cup of sugar in the pie and 1/4 cup in the sour cream. It’s a great recipe. Enjoy! -Kim
Hi!
Just a follow wuestion about the swerve….
I have confectioners swerve, so it’s already powdered.
Would I use less of the confectioners swerve vs measuring out granulated and then powdering it?
Also, I use Sweet Drops stevia…would that be ok to use instead of the stevia glycerate?
Thanks!
Hi, Reagan. Use 1/4 cup more powdered sweetener. When you powder sweetener, it measures more than granulated. You can also sweeten to taste. Yes, use your sweet drops to taste. I hope this helps. Enjoy the recipe. -Kim
Love your recipes! Please add me to your mailing list.
Hi Paige. I am so glad you like the recipes! I just checked the mail program and you are signed up but need to “confirm” by clicking the link in the email that was sent back to you. Check your spam filter if you don’t see it. Have a great weekend! -Kim
Is it possible that the vanilla was supposed to be 1 tsp not 1 tbl? I made it as is and the vanilla was rather strong.
Hi Tia. Thank you for your question. No, the recipe calls for 1 tablespoon. That is what my Nana used and what I use, but please feel free to adjust to your own liking. I won’t be mad! Have a really nice weekend. -Kim
The cheesecake sounds wonderful but I’m not familiar with erythrital powder. Ho do you powder it? Or stevia glycerite. Where do I get these ingredients?
Hi Brenda, what a great question. Erythritol is a sugar-free sweetener that has zero impact on blood sugar. When purchased it usually comes in crystals. To powder it, put it in a coffee grinder and give it a whir. Other sugar-free sweeteners are Xylitol (don’t have it in the house if you have dogs), Splenda (Splenda for baking has 1 carb per teaspoon), liquid Splenda (EzSweets- found at Netrition.com) and stevia. Stevia can be purchased as a concentrated flavored liquid or powdered – some brands are bitter) and my favorite form of stevia is stevia glycerite which is a concentrated viscous liquid. I buy my sweeteners from Amazon because I get free shipping as a Prime member. I’m writing this with kids “mommy”-in me to death so please ask more questions if I am being unclear. Have a great week! – Kim
I have a,question.. on your reply you mention spelnda…. so could it be used to replace the sweeteners in the recipe?
Hi Kim. Yes, you can use Splenda – Liquid, packets or Baking blend. The baking blend is 1 carb per teaspoon. The Packets are 1 carb per packet, but you will use less than the Splenda for Baking. The liquid has no carbs. I hope this helps. Have a nice day. -Kim
I made this last night and we just had a slice for lunch! OMG! So happy you posted this! My husband LOVES it! We put a few strawberry slices on top and it was awesome!!!
Paula, I’m so happy that you enjoyed it. I’ll confess to making it for breakfast sometimes, but with out the sour cream. It’s so good! Have a great week! -Kim
I am back on the Low-Carb Diet. I am so excited to find a recipe I can try and still stick with my eating plan! It looks great. Thank you! I will let you know how it goes!!!!
Hi Katie. I’m so glad you found a great dessert that fits in with your eating plan. Yes, please let me know how you like it. Have a nie week! -Kim
This was really good! Our dinner guests couldn’t believe it was low carb!
Ann, I’m so glad you and your guests enjoyed it! Thank you for taking the time to leave a comment. Have a great weekend! -Kim