Sugar-Free Pineapple Cheesecake Recipe
This Sugar-Free Pineapple Cheesecake recipe is creamy and refreshing. A no bake cheesecake made sugar free and is naturally gluten free too, without sacrificing flavor.
Servings: 16 servings
Ingredients
For the Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit sweetener, or Stevia
- 6 Tablespoons unsalted butter, melted
For the Cheesecake
- 3 packages cream cheese (8 ounce each), softened to room temperature
- 1 ¼ cup powdered monk fruit sweetener
- 1 Tablespoon pure vanilla extract
- 20 ounce can crushed pineapple, drained well
- ⅓ cup heavy whipping cream
Optional Toppings
- 8 ounce Sugar Free Cool Whip, thawed
- 8 ounce pineapple rings, drained
Instructions
- Line a 9-inch baking dish with parchment paper and set it side.
- In a mixing bowl, combine almond flour with powdered monk fruit and melted butter. Mix with a fork and pour the crumbs into the prepared dish. Press firmly until evenly distributed. Set it aside.
- In a large mixing bowl, beat cream cheese with powdered monk fruit for several minutes until fluffy. Scrape down the sides of the bowl as needed.
- Add in vanilla extract. Beat in the crushed pineapple and heavy whipping cream. Pour over the crust.
- Spread cheesecake smooth and cover with plastic wrap for at least four hours.
- To serve, lift cheesecake out of the pan with the parchment paper. Cut into squares. Spoon dollops of sugar free Cool Whip (or whipped cream) onto each piece. Add a piece of the pineapple ring.
Notes
- Pineapple- Be sure to choose no sugar added pineapple for today's recipe.
- Powdered Monk Fruit– I love this brand on Amazon. You could swap it out for Stevia.
- Store cheesecake in the refrigerator for up to 4 days. Or freeze cheesecake for up to 3 months.
Nutrition
Serving: 1bar
