Indulge Guilt-Free: Delicious Atkins Diet Cheesecake Recipes

For those following a low-carb or ketogenic lifestyle, the idea of enjoying a creamy, decadent cheesecake might seem like a distant dream. However, with a few clever ingredient swaps and some creative baking techniques, you can absolutely savor this classic dessert while staying true to your dietary goals. This article explores several delicious Atkins diet cheesecake recipes, offering a variety of flavors and textures to satisfy any sweet tooth.

The Allure of Low-Carb Cheesecakes

The Atkins diet, and ketogenic diets in general, focus on drastically reducing carbohydrate intake and replacing it with fat. This metabolic shift forces the body to burn fat for energy, leading to weight loss and other potential health benefits. Traditional cheesecakes, loaded with sugar and refined flour, are off-limits on these diets. However, by using sugar substitutes, almond flour, and other low-carb alternatives, we can recreate the creamy, rich texture and satisfying sweetness of cheesecake without the carb overload.

Classic Low Carb Cheesecake

You can never go wrong with the classics, and cheesecake purists will love this traditional Atkins and keto cheesecake recipe. A Creamy Cheesecake with Macadamia and Pine Nut Crust is built on a foundation of crushed macadamia and pine nuts and gets its fluffy texture by combining cream cheese, sugar, eggs, and vanilla extract. This low carb cheesecake is a creamy dessert that will satisfy any sweet tooth. Each serving contains 11.2g protein and 7.2g net carbs.

Ingredients:

• Crust:
  • 1 cup, whole or half Macadamia Nuts
  • 1/3 cup Dried Pine Nuts
  • 3 tablespoons Unsalted Butter Stick
  • 9 1/2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
• Filling:
  • 16 ounces Cream Cheese
  • 1 cup Sour Cream (Cultured)
  • 3 large Eggs (Whole)
  • 2 teaspoons Lemon Zest
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon Salt

Directions:

1. Preheat oven to 350°F.
2. To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool.
3. To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, lemon zest and salt, pulsing just to combine. Pour filling into prepared crust.
4. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours.

Peanut Butter Chocolate Cheesecake Bombs

Another great keto cheesecake recipe is Peanut Butter Chocolate Cheesecake Bombs. Although the recipe calls for three Atkins Advantage Caramel Double Chocolate Crunch Bars, you can swap out Atkins bars to create different types of low carb cheesecake bombs. If you’re looking for gooey-goodness, go for the Atkins Chocolate Chip Cookie Dough Bar. Or give your bombs a granola crunch with an Atkins Cranberry Almond Bar. Each serving contains 5.2g protein and 2.6g net carbs. Remember, these nutritional numbers can vary based on the type of snack bar and nut butter used.

Chocolate Mint Cheesecake Bars

Chocolate Mint Cheesecake Bars are yet another flavorful and low carb take on the traditional cheesecake recipe. This sweet and minty low carb cheesecake recipe can even be customized by topping the bars with creative designs made from sugar-free chocolate syrup. Each serving contains 4.9g protein and 4.7g net carbs

Read also: Understanding the Atkins Diet

Pumpkin Pecan Cheesecake

Indulge in a rich, creamy low carb and keto cheesecake with a smooth taste and the warm flavor of pumpkin spices. This Pumpkin Pecan Cheesecake would be a hit on National Cheesecake Day, but you could also save it for the fall as a low carb Thanksgiving dessert! Each serving contains 9.7g protein and 7.2g net carbs.

Ingredients:

• Crust:
  • 1 1/2 cup, halves Pecan Nuts
  • 2 tablespoons Unsalted Butter Stick
  • 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 large Egg White
  • 1/2 teaspoon Cinnamon
• Filling:
  • 24 ounces Cream Cheese
  • 15 ounces Pumpkin (Without Salt, Canned)
  • 3 large Eggs (Whole)
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)

Directions:

1. To make crust: Heat oven to 350°F. In a food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Add the butter (melted) and egg white and pulse a few times to combine; press onto the bottom of a 9-inch springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
2. To make filling: Reduce oven to 325°F. Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. With an electric mixer at medium speed, beat until smooth. Add pumpkin purée, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
3. Pour batter over crust. Bake until just set, 45 to 50 minutes. Turn off oven and let stand 10 minutes in the warm oven; transfer to a wire rack and cool completely. Cover and refrigerate until chilled, 4 hours or overnight.

Chocolate Mousse Mini Cheesecakes

Bring on the bite-sized goodness with decadent and fluffy Chocolate Mousse Mini Cheesecakes. This keto cheesecake recipe is perfect for entertaining guests because everyone can have their own personal dessert. Each serving contains 8.6g protein and 5.2g net carbs.

Decadent Chocolate Swirl Cheesecake

This recipe combines the richness of chocolate with the creamy tang of cheesecake, creating a visually stunning and incredibly satisfying dessert.

Ingredients:

• Crust:
  • 3/4 cup Coconut, shredded, unsweetened
  • 1/2 cup Almond Meal Flour
  • 3 tablespoons Cocoa Powder (Unsweetened)
  • 1/4 cup Erythritol
  • 1/4 teaspoon Salt
  • 1/4 cup Unsalted Butter Stick
• Vanilla Cheesecake Filling:
  • 16 ounces Cream Cheese
  • 1/8 cup Erythritol or Swerve (or to taste)
  • 1/2 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 tablespoon Gelatin Powder
  • 4 ounces Water, tap
  • 1-2 tsp Liquid Stevia (or to taste)
• Chocolate Cheesecake Filling:
  • 1/4 cup Lily's Sugar Free Chocolate Chips
  • 1/4 cup Heavy Cream

Directions:

1. Use Swerve brand sweetener instead of pure erythritol if desired. 1 packet of gelatin is about 1 tbsp. Lily's brand of chocolate chips are recommended as they are sweetened with erythritol and stevia.
2. In a food processor process the coconut, almond meal, cocoa powder, erythritol, ¼ teaspoon salt and butter until crumbly. Press into an 8-inch spring form pan to cover the bottom and up at least an inch on the sides. Place in the freezer until ready to fill.
3. Bloom the gelatin by sprinkling onto the 1/2 cup of water. Allow to sit for one minute then place in the microwave and gently heat for 30 seconds, stir to fully melt the gelatin (do not over heat!). Set aside to cool.
4. Beat softened cream cheese with vanilla, ¼ teaspoon salt and stevia. (You will need about 1 tsp of liquid stevia. Add less, taste and then add more a few drops at a time to test for desired sweetness. Alternatively, add 1/2 cup of the erythritol or Swerve.) Continue to blend until uniform then blend in the warm gelatin and water mixture and 1 cup heavy cream. Be sure the mixture is uniform and then equally divide into two bowls.
5. Heat 1/4 cup cream in the microwave for 1 minute or up to 2 until just before it begins to boil. This can also be done on the stove top. Place chocolate chips into a bowl and pour over and allow to sit for 1-2 minutes then whisk until completely melted. Add to one of the reserved bowls.
6. Pour about half the vanilla cheesecake batter into the pan with the crust. Next pour about half of the chocolate batter in a swirl pattern. Layer the remaining vanilla batter and top with remaining chocolate batter in a swirl pattern starting in the center and working outwards over the vanilla batter. Use an offset spatula to create a swirl pattern if desired.
7. Place the cheesecake into the refrigerator and allow to set up for at least 3 hours. Remove from spring form pan, slice into 12 pieces and enjoy. One slice (1/12 if the cheesecake) is one serving.

Tips and Tricks for Low-Carb Cheesecake Success

• Sweetener Selection: Experiment with different sugar substitutes to find your preferred level of sweetness and flavor profile. Erythritol, stevia, and sucralose are all popular choices.
• Cream Cheese Consistency: Ensure your cream cheese is softened to room temperature before mixing to avoid lumps and achieve a smooth, creamy texture.
• Baking Time: Keep a close eye on the cheesecake while it's baking. You want it to be set around the edges but still have a slight jiggle in the center. This will ensure a moist and creamy final product.
• Cooling Process: The cooling process is crucial for preventing cracks. Allow the cheesecake to cool gradually in the oven with the door ajar, then transfer it to the refrigerator to chill completely.
• Customization: Feel free to get creative with your low-carb cheesecakes! Add extracts, spices, or sugar-free toppings to customize the flavor to your liking. Just be sure to keep an eye on net carbs if you add any ingredients.

Read also: Delicious Atkins Dinners

Read also: Atkins Diet for Vegetarians

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