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Sugarless, Crustless Cheesecake
Source: dLife

A smooth and rich, low carb cheesecake topped with sliced strawberries.

Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 287.2
Total Carbs 5.9 g
Dietary Fiber 0.7 g
Sugars 2.0 g
Total Fat 26.0 g
Saturated Fat 15.7 g
Unsaturated Fat 1.2 g
Potassium 172.2 mg
Protein 8.6 g
Sodium 253.0 mg
Dietary Exchanges
5 Fat , 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  grapeseed oil cooking spray
4 each  eggs
2 each  egg whites
0 1/2 cup  SPLENDA┬« No Calorie Sweetener, granulated
1 tsp  fresh lemon juice
1 pinch  salt
3 cup  cream cheese
19 each  fresh large strawberries
  1. Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.
  2. Separate eggs, and beat egg whites with salt until stiff.
  3. Beat together Splenda and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the ricotta cheese, a little at a time, until incorporated and fluffy.
  4. Add a small amount of the egg whites, and mix in gently. Next, gently fold the ricotta cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
  5. Bake 10 minutes at 400 degrees F. Reduce temperature to 300 degrees F and bake another 40 minutes.
  6. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack. Serve.

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