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Sugar free cheesecake recipes using the stevia sweetener

Since cheesecake is one of the most popular sugar free desserts, we figured we would give sugar free cheesecake the credit it deserves by putting it in a category of its own. Contrary to what the name suggests, cheesecake is really a pie, not a cake. It consists of two parts: first you have to make a cheesecake crust separately, and add the filling later. If you wish, you can also add a topping. But let’s not get ahead of ourselves just yet.

 

What are some of the things to keep in mind when baking a stevia cheesecake? First of all, because the cheesecake crust is so fragile, you should use a springform pan: that’s a pan with a separate side and base. 

When your cheesecake is done, you can simply detach the sides of the pan through the use of a spring system. Because of the separate parts, the pan may leak during baking, so it’s wise to wrap the bottom and hinges in aluminum foil so your oven doesn’t get dirty.

When you’re mixing your ingredients, it’s important not to overdo it: if you stir too much oxygen into the batter, it will rise in the oven and lose its firmness. Don’t use the toothpick test to determine whether your cheesecake is ready. Instead, you should check whether it jiggles in the center when you shake it. If it does, you’re on the right track!

sugar free cheesecakeAfter baking, use a knife or spatula to scrape around the edges of the pan, to prevent cracking after the cooling process. Store the cake in the fridge for a few hours until it’s hardened. After that, you can gently detach the cake from the bottom of the springform pan.

Now that you’ve got the basics down, let’s dive into some sugar free cheesecake recipes using the stevia sweetener! By the way, if you have any delicious stevia cheesecake recipes of your own, please share them with the world using the stevia recipes link. 

The best ones will feature here on this very page! Good luck, and don't forget to have fun!



Recipes for sugar free cheesecake with stevia

Sugar free cheesecake with stevia   

  • Crust: 1 1/2 cups sugar free graham cracker crumbs   
  • 6 tablespoons butter   
  • 15 drops liquid stevia extract
  •    
  • Filling: 16oz (450gr) cream cheese   
  • 1 egg   
  • 1 teaspoon white stevia powder

 

Crust:

Crush about 12 sugar-free graham crackers to make 1 1/2 cups of sugar-free graham cracker crumbs. Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. Spread the mixture evenly over the bottom and sides, pressing it to make it firm. Bake at 350°F (180°C) until golden brown (+-8min). Allow to cool completely before using.

Filling:

Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350°F (180°C) until lightly browned (+-30min).

 

Sugar free chocolate peanut butter cheesecake with stevia   

  • Crust: 2 cups chocolate cookie crumbs   
  • 1/2 cup finely chopped peanuts   
  • 1/2 cup margarine, melted   
  • 1/4 teaspoon white stevia powder
  •    
  • Filling: 4 8-ounce bricks of cream cheese   
  • 1 1/2 teaspoon white stevia powder   
  • 1/2 cup creamy peanut butter   
  • 1 teaspoon vanilla extract   
  • 4 large eggs   
  • 1/4 cup half-and-half creamer   
  • 2 cups peanut butter cup candies cut into 1/2-inch pieces

 

Crust:

Mix together crust ingredients. Press into the bottom of a 9-inch spring form pan. Bake at 350°F (180°C) for 8-10 minutes. Remove from oven and set aside to cool.

Filling:

In a large mixing bowl, beat cream cheese and stevia until smooth. Add peanut butter and vanilla; mix well. Beat in eggs one at a time. Stir in half-and-half, beating on low speed until combined. By hand fold in chopped peanut butter cup candies. Pour over prepared crust.

Place cheesecake in 225°F (110°C) oven. Fill a pan with water and place on the rack below the cheesecake. Bake for approximately 2 hours and 15 minutes.

 





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