Sugar-Free Ricotta Cheesecake


This cheesecake will have absolutely everyone at the table begging for more.



  • 1 cup Sugar-Free Chocolate Chip Biscuits (you can find these at your local supermarket, they are truly delicious!)
  • 100g unsalted butter, chopped and at room temperature



  • Preheat oven to 150°C, fan-forced
  • Use some butter to lightly grease the cake tin. Make sure this is one with a removable base as this will make it easier to remove at the end.
  • Crush up your biscuits using a pestle and mortar until a coarse crumb. Add the butter and mix until it slightly sticks together.
  • Line the bottom of the tin, pushing down with your fingers, and cool in the fridge until the main mixture has been made.
  • Whisk together ricotta, cream cheese, xylitol, lemon juice, lemon zest, smooth gel, and water together until smooth.
  • Add the eggs to the mixture until combined.
  • Take the base out of the fridge and gently pour in the cheesecake batter.
  • Cook for 50 minutes or until lightly golden and just set.
  • Turn off the oven and allow the ricotta cheesecake to cool in the closed oven.
  • Refrigerate for 1hr or until fully cooled. Carefully remove it from the tin and finish it off with a dusting of icing sugar (optional if you want to keep it sugar-free) and fresh blueberries
  • Enjoy!

*If you don’t like the taste of Vinegar substitute for lemon juice

Pair this with fresh probiotic coconut yoghurt and you have a healthy dessert ready to go!

As always, live well.


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