Crustless Cheesecake | Kevin Wagonfoot
Look, I’ve never been the type to say no to cheesecake, but my blood sugar levels have a different opinion. So when I found this crustless version in my slow cooker cookbook, I figured, why not give it a shot? Turns out, sometimes the best solutions are the simplest ones.
Here’s the thing about ditching the crust: you’re not sacrificing flavor, you’re just getting straight to what matters. That creamy, tangy filling is honestly all I was after anyway.
Why This Works for Diabetic
This recipe works beautifully for a diabetic lifestyle because it skips the sugar-laden crust and uses sweeteners that won’t send your blood sugar on a roller coaster. The slow cooker does the heavy lifting, baking everything gently and evenly, while you get a dessert that feels indulgent without the guilt. I’ve found it’s a real game-changer for those moments when I want something special without the worry.
Crustless Cheesecake
This Crustless Cheesecake is a deliciously creamy dessert that's perfect for those managing diabetes. Made with creamy cheese and natural sweeteners, it's an indulgence that doesn't compromise on flav
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup unsweetened Greek yogurt
- 1/4 cup erythritol or preferred sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the unsweetened Greek yogurt, erythritol, eggs, vanilla extract, and lemon juice to the bowl.
- Mix all ingredients together until fully combined and smooth.
- Pour the cheesecake mixture into a greased slow cooker.
- Cover the slow cooker with a clean kitchen towel and then place the lid on. This will help catch condensation.
- Cook on low for 3 hours or until the edges are set and the center is slightly jiggly.
- Turn off the slow cooker and let the cheesecake cool before transferring to the refrigerator to chill for at least 2 hours before serving.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the water bath—your slow cooker liner or foil sling keeps the bottom from overcooking while the top sets perfectly
- Let it cool completely before refrigerating; rushing it leads to cracks, and nobody wants a sad-looking cheesecake
- Make it a day ahead if you can; the flavors settle and it actually tastes better cold
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