A New York cheesecake is tall, dense and creamy, with a thin crust and a smooth top. This sugar-free New York cheesecake bakes in a small 5-inch springform with a pan of hot water in the oven, then gets crowned with fresh strawberries and raspberries.
The filling is Neufchâtel and Greek yogurt with two eggs, vanilla and a little lemon juice, sweetened with allulose. The crust is a thin layer of almond flour and butter, and each of the 8 wedges has about 181 calories and 4g net carbs.
It is a patient recipe. The cheesecake bakes low and slow, rests in the turned-off oven, and chills for at least 5 hours.
Why You’ll Love This Sugar-Free New York Cheesecake
- Tall and dense. A 5-inch pan gives the classic thick New York slice.
- Creamy, not fluffy. Gentle mixing keeps air out of the filling.
- 4g net carbs per wedge. Each of the 8 wedges has about 181 calories and 10g protein.
- Fresh berries on top. Strawberries and raspberries add color and brightness.
Ingredient Notes
Thin almond crust. A quarter cup of Bob’s Red Mill almond flour and 1¼ teaspoons of melted butter are pressed into a thin bottom crust and baked until lightly golden.
Neufchâtel and Greek yogurt. Twelve ounces of Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% Greek yogurt make the creamy body of this sugar-free New York cheesecake.
Eggs, vanilla and lemon. Two large eggs set the filling, a teaspoon of alcohol-free vanilla flavoring adds warmth, and a tablespoon of fresh lemon juice gives the classic tang.
Berries. Half a cup of sliced fresh strawberries and ¼ cup of fresh raspberries go on top after chilling.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like Greek yogurt, eggs and berries yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free New York Cheesecake
You need a 5-inch round springform pan that is 3 inches deep, parchment, a mixer, a roasting pan and a cooling rack. Prep takes about 25 minutes, the crust and cheesecake bake for 68 to 85 minutes in total, and cooling and chilling take 6 to 7 hours.
Bake the crust
Step 1. Preheat the oven to 325°F (163°C). Grease the springform sides and line the bottom with parchment.
Step 2. Mix the almond flour and melted butter and press firmly into a thin bottom crust.
Step 3. Bake for 8 to 10 minutes, until lightly golden, then cool.
Make the filling
Step 4. Beat the Neufchâtel on low speed until completely smooth.
Step 5. Gradually mix in the allulose, then the yogurt, vanilla and lemon juice.
Step 6. Add the eggs one at a time, mixing gently without whipping.
Step 7. Pour the filling over the cooled crust and smooth the top.
Bake with a water bath
Step 8. Place a roasting pan of hot water on the lower oven rack.
Step 9. Bake the cheesecake on the middle rack for 60 to 75 minutes, until the edges are set and the center gently wobbles, about 150°F (66°C) inside.
Step 10. Turn the oven off, crack the door and rest the cheesecake inside for 30 minutes.
Step 11. Cool at room temperature for 45 to 60 minutes.
Chill and top
Step 12. Refrigerate for at least 5 hours, preferably overnight.
Step 13. Unmold carefully and arrange the strawberries and raspberries over the top.
Step 14. Cut the sugar-free New York cheesecake into 8 equal wedges with a clean, sharp knife.
Success Tips for Sugar-Free New York Cheesecake
Use the 5-inch pan. It gives the tall, thick slice that makes a New York cheesecake.
Mix the eggs gently. Add them one at a time on low speed. Whipping in air makes the cheesecake puff and crack.
Cool gradually. The rest in the turned-off oven and the slow cool on the counter help minimize cracks.
Add the berries last. Top the cheesecake with fresh berries only after it has chilled.
More Sugar-Free Cheesecakes
For a plain cheesecake with no topping, start with my sugar-free classic cheesecake. If you prefer no oven at all, the sugar-free no-bake lemon blueberry cheesecake sets in the fridge.
And for a bright citrus version, try the sugar-free lemon cream cheesecake.
Storage
Refrigerate the sugar-free New York cheesecake covered for up to 4 days.
Sugar-Free New York Cheesecake FAQ
Why use a water bath?
A roasting pan of hot water on the lower rack keeps the oven moist and gentle, which helps the cheesecake bake evenly.
How do I know the cheesecake is done?
The edges should be set and the center should gently wobble, at about 150°F (66°C) inside.
Why rest it in the oven?
Thirty minutes in the turned-off oven with the door cracked lets it cool gradually, which helps minimize cracks.
How is this different from your classic cheesecake?
This sugar-free New York cheesecake is taller, baked with a water bath, flavored with lemon and topped with fresh berries. The classic cheesecake is plain.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Tall, creamy and bright with fresh berries, this sugar-free New York cheesecake is worth every minute of the wait.
Sugar-Free Berry-Topped New York Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease springform sides and line bottom with parchment.
- Mix almond flour and melted butter. Press firmly into a thin bottom crust.
- Bake 8–10 minutes until lightly golden. Cool.
- Beat Neufchâtel on low speed until completely smooth.
- Gradually mix in allulose, then yogurt, vanilla and lemon juice.
- Add eggs one at a time, mixing gently without whipping.
- Pour filling over cooled crust and smooth the top.
- Place a roasting pan of hot water on the lower oven rack.
- Bake cheesecake on middle rack for 60–75 minutes until edges set and center gently wobbles, about 150°F internally.
- Turn oven off. Crack door and rest cheesecake inside for 30 minutes.
- Cool at room temperature 45–60 minutes.
- Refrigerate at least 5 hours, preferably overnight.
- Unmold carefully and arrange strawberries and raspberries over the top.
- Cut into 8 equal wedges with a clean sharp knife.
Notes
- Use the 5-inch pan for a tall, thick cheesecake.
- Mix eggs gently to maintain a creamy texture.
- Cool gradually to minimize cracks.
- Add fresh berries after chilling.
- Refrigerate covered for up to 4 days.