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  • Writer's pictureBacon Grease Goddess

Holiday Cheesecake (Low Carb Option)

This easy and delicious recipe is perfect for a holiday gathering.

You can use Swerve, powered erythritol and Hi Key Keto cookies for the crust for a low carb cheesecake. If you don't need low carb, use organic powered cane sugar. The filling is no bake, I do prefer to bake my crust to ensure the sugar is melted.


Yields 24 cheesecakes

I use a standard 12 cup muffin tin


12 oz grain free cookies (Siete Mexican wedding cookies, or for low carb Hi Key Keto Chocolate chip cookies)
2 tablespoons powdered Swerve
8 tablespoons Unsalted Butter, melted


16 ounces Cream Cheese, 2 blocks, at room temperature
¼ cup Sour Cream
2 teaspoons Lemon Juice
1 cup Powdered Swerve (or regular powered sugar)
1 tablespoon Vanilla Extract
1/4 teaspoon salt
1 1/4 cups Heavy Whipping Cream


1 teaspoons Gelatin Powder
2 teaspoons cold Water

Sour Cream Topping:

1/2 cup sour cream
2 tablespoons powered Swerve or powered sugar.



Preheat oven to 350. Line 2, 12 cup muffin pans with liners.

In a a food processor crush cookies and sweetener until fine crumbs. While pulsing blend in melted butter. Place 1 teaspoon of crust into each cupcake well. I use a small cookie dough scoop. Using a spoon level out crust. Bake for 5 min. Set in refrigerator to completely cool before filling.


First, in a small mixing bowl, whisk gelatin and cold water until the gelatin blooms. It should dissolve in the water and create a gooey texture. Set aside for 5 minutes. If gelatin looks grainy, heat it for a few seconds until its liquid and stir well.

In a large mixing bowl, beat with a handheld mixer the softened cream cheese, sour cream, and gelatin mixture. Beat for 1 minute. Add in powdered Swerve, salt, lemon juice, and vanilla extract. Keep beating until everything comes together. Set aside at room temperature.

For the whipped cream, chill a medium sized bowl and beaters in the freezer for a few minutes. Beat the heavy whipping cream until very stiff peak forms. The cream should be as stiff as possible or it impacts the firmness of cheesecake.

Use a spatula to gently fold the whipped heavy cream into the cream cheese bowl until the mixture is consistent.

Transfer the cheesecake filling into the muffin tins with the cooled crust. I use a 2 tablespoon cookie scoop for each well. Use a spoon to distribute the cheesecake filling evenly. Chill briefly, about 10 minutes before adding on the topping.

Sour Cream and additional toppings:

Stir powered sweetener into sour cream. Add 1/2 teaspoon to each cheesecake. Spread evenly.

Leave plain or add toppings such as cherry (see below) or mini chocolate chips.


Allow cheesecake to set overnight or at least 8 hours before serving.


Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual cheesecakes and thaw them in the fridge the day before serving.


This recipe can be made as a traditional cheesecake in a 9 inch spring form pan.

Optional Cherry Toppings:

2 cups frozen cherries, pitted
2 tablespoons water
1/3 cup Swerve or regular cane sugar
2 tablespoons tapioca flour (or corn starch)
1 1/2 teaspoons lemon juice


Place cherries in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.

Make a slurry: add the tapioca flour or cornstarch with an additional 2 tablespoons of COLD water to a small bowl and stir with a spoon.

Stir the lemon juice and sugar into the cherries, then add the slurry. Stir continuously while the mixture thickens, which will happen fast.

Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator.
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