Sugar-free New York Style Cheesecake

Oh dessert. 

My old friend. 

Keto living doesn’t mean you have to say goodbye to your favorite things, it just means you have to alter them a little. 

Honestly once you are used to living a Sugar-free lifestyle, you won’t miss sugar anymore. Using alternative sweeteners like Stevia does have a different taste then plain sugar, I’m not gonna lie and pretend it doesn’t. But if you give up sugar your tastebuds will adapt to other sweeteners. Honestly I personally am trying to be totally sweetener free most of the time, but every now and then I do crave something sweet. 

Today. It’s cheesecake on the menu. 

Clark and I were invited to a game night with some friends weeks ago, and I planned right away to bring this cheesecake along, so I have literally been drooling over the idea of eating a slice for weeks! 

There are so many varieties of cheesecake, I mean really, the sky is the limit! I decided to go with a plain New York Style, that way I could offer a variety of toppings since not everyone attending the game night is Keto. 

Along with the cheesecake, I have fresh strawberries, cherry pie topping, peach pie topping, chocolate chips, cool whip and homemade Sugar-free whipped cream. 

Now for the nitty gritty….the recipe. 

Sugar-free New York Style Cheesecake 

Preheat your oven to 350*


In a mixing bowl combine the following ingredients until a smooth paste like substance forms, (I use a fork and a knife to cut the ingredients together until they can be mixed with a spoon to combine them).  Spread the mixture into the bottom of your spring form pan and bake for 15 min. Take it out of the oven and set in a cool spot. Allow to cool for 30 minutes. 

1 1/2 cups cashews (ground into tiny pieces in the food processor) 

1/2 cup almond flour

1 stick softened butter (not melted, but softened to room temperature) 

1/2 teaspoon kosher salt 

1 tsp baking powder


In another mixing bowl, combine all of the ingredients listed below with a hand mixer until everything is very smooth…no lumps. Pour the mixture over your cooled crust and level it out to a flat even surface. Bake for 45 minutes.  Take out of the oven and place in a cool spot for approximately 30 minutes, then refrigerate until ready to serve. (A minimum of 3 hours is good) 

4 packages cream cheese 

1 cup sour cream 

1 tsp vanilla extract 

1 vanilla bean (scrape and add seeds only) 

6 egg yolks

1/2 cup powdered stevia 

1/2 tsp kosher salt 

Add whatever toppings you like prior to serving. 

Makes 10-12 servings. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s