This is a crustless cheesecake made with cream cheese, sour cream, eggs and erythritol, flavored with vanilla and ground cinnamon. With no crust to press or pre-bake, the batter goes straight into a greased 9-inch springform pan. It makes 8 slices of about 3 grams of carbohydrates each.
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The hands-on work is only 15 minutes. The cheesecake bakes for about 50 minutes, then cools in the oven for an hour and chills in the refrigerator for at least 4 hours, so the total time is 5 hours 5 minutes. Most of that is waiting.
What Goes in the Batter
Amounts are in the recipe card.
- Cream cheese (16 ounces, softened): the base, which gives the cheesecake its rich, creamy texture. Softened cheese mixes smoothly.
- Erythritol (1 cup, granulated): the sweetener that keeps this sugar-free. Another keto sweetener works too.
- Eggs (3 large): they bind the batter and give it structure.
- Sour cream (1/2 cup): adds tang and keeps the texture creamy.
- Butter (2 tablespoons, melted) and vanilla extract (1 teaspoon): butter adds richness and helps the batter turn smooth, and vanilla deepens the flavor.
- Cinnamon (1 teaspoon), baking powder (1/2 teaspoon) and salt (1/4 teaspoon): the cinnamon is the main flavor, the baking powder lets the cheesecake rise slightly, and the salt balances the sweetness.
Mixing and Baking
Heat the oven to 325°F (163°C) and grease the springform pan with cooking spray or butter. Beat the cream cheese with an electric mixer until smooth, then mix in the erythritol, vanilla and melted butter. Add the eggs one at a time, mixing well after each and scraping down the bowl as needed.
Stir the cinnamon, baking powder and salt together in a small bowl and add them gradually to the batter. Fold in the sour cream until smooth. Pour the batter into the pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, until the center is set and the edges are lightly golden. Turn the oven off and leave the cheesecake inside for another hour. The slow cooling helps prevent cracks. Then refrigerate for at least 4 hours or overnight. Overnight gives a creamier texture.
Notes on Equipment
A springform pan makes the cheesecake easy to remove. A regular cake pan works, but slicing is trickier. An electric mixer gives the smoothest batter, though a whisk will work with more effort. Use two bowls, one for the wet ingredients and one for the dry.
Variations
- Lemon: add 1 tablespoon of lemon juice to the batter for a richer flavor.
- Chocolate: a couple of tablespoons of unsweetened cocoa powder.
- Nuts: chopped pecans or walnuts folded in for crunch.
- Pumpkin: pumpkin puree and pumpkin spice mixed in.
- Bites: pour the batter into mini muffin tins for bite-sized cheesecakes.
Toppings and Serving
Sugar-free whipped cream is the simplest topping. Sweeten it with erythritol if you like. Fresh strawberries, raspberries or blueberries, or a sugar-free berry compote, add color. A sprinkle of cinnamon, a drizzle of sugar-free chocolate sauce or some chopped nuts also work. Herbal tea or coffee goes well alongside.
Nutrition per Slice
One slice has about 250 calories, 24 grams of fat (15 grams saturated), 3 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar, 5 grams of protein and 300 milligrams of sodium.
FAQ
Can I use a different sweetener?
Yes. Other keto-friendly sweeteners such as stevia or monk fruit work. Adjust the amount to match the sweetness of the one you choose.
How long does it keep?
Up to a week in an airtight container in the refrigerator.
Can I freeze it?
Yes. Wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. Thaw it in the refrigerator before serving.
Is it gluten-free?
Yes, it contains no flour, so it is naturally gluten-free.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto No-Crust Cinnamon Swirl Cheesecake: Deliciously Easy!
Ingredients
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray or butter.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the erythritol, vanilla extract, and melted butter to the cream cheese, mixing until well combined.
Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate small bowl, mix together the ground cinnamon, baking powder, and salt. Gradually add this mixture to the cream cheese batter, stirring until fully combined.
Fold in the sour cream until the mixture is smooth and creamy.
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For a richer flavor, add 1 tablespoon of lemon juice to the batter.
Top the cheesecake with a dollop of whipped cream sweetened with erythritol for an extra treat.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 250 calories |
| Sugar Content | 1g |
| Sodium Content | 300mg |
| Fat Content | 24g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 5g |
| Cholesterol Content | 100mg |