If you think cheesecake has to mean a pile of cream cheese, butter, and a nut crust that somehow still crumbles, I’ve got news: this version skips all that—and it still delivers.
These little baked ricotta cheesecakes are ultra-simple, ultra-light, and naturally low in carbs. No almond flour, no oil, no butter. Just protein-rich ricotta, egg, vanilla, and the right touch of sweet.
They’re not trying to be a full-on New York cheesecake. They’re softer, fluffier, and sit lighter on the stomach. Which means you can enjoy one after dinner without tipping over into food coma territory.
💡 What Solves the “Dry and Eggy” Problem
Low-carb cheesecakes love to go one of two ways: dense and dry, or too eggy and spongey. This one finds the balance:
- Draining the ricotta for 30 mins removes excess moisture = better texture
- Whipping the mix for a full 2 minutes = fluffier structure
- No crust = less distraction, and no weird almond flour paste under your bite
- Simple sweetener combo = clean, sweet finish without aftertaste
They rise in the oven, gently fall as they cool, and chill into perfectly portioned bites that feel indulgent but aren’t heavy.
🧾 Ingredients That Keep It Keto (And Beautifully Simple)
- Ricotta (250g, drained to 220g) – The main star. Draining is key to avoid a watery texture.
- 1 large egg – Helps the cheesecake set and hold its shape.
- Erythritol (10g / 2 tsp) – Adds gentle sweetness. Won’t spike blood sugar.
- Pure stevia powder (¼ tsp) – Balances the erythritol. If you only have drops, go light—stevia is potent.
- Vanilla extract (1 tsp) – Rounds out the flavor. Optional, but I highly recommend it.
🔁 What You Can (and Can’t) Change
| Ingredient | Swap | Result |
|---|---|---|
| Ricotta | Cream cheese | Denser, richer texture, slightly tangier |
| Erythritol + Stevia | Monk fruit blend | Still works well—adjust quantity to taste |
| Silicone molds | Muffin tin with liners | Slightly more cleanup, but same result |
| Egg | Egg whites only | Lighter, but less structure—don’t recommend |
⚠️ How I Ruined It (And Recovered)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rubbery texture | Overmixed or overbaked | Whisk just 2 mins, and don’t bake longer than 45 mins |
| Watery result | Didn’t drain the ricotta | Drain for a full 30 minutes in a fine sieve |
| Cracked tops | Oven too hot or overwhipped mix | Stick to 180°C / 350°F static oven, don’t skip cool-down step |
| Not sweet enough | Under-sweetened or bland ricotta | Taste your ricotta first—add ½ tsp extra erythritol if needed |
👩🍳 How to Make It (Step-by-Step)
- Drain ricotta in a fine mesh sieve for 30 minutes.
- Preheat oven to 180°C / 350°F (static heat, not fan).
- In a bowl, whisk together drained ricotta, egg, stevia, erythritol, and vanilla for 2 minutes until fluffy and smooth.
- Divide mixture into 3 silicone molds, placed on a baking tray.
- Bake for 45 minutes, then turn oven off and let them cool inside with the door open.
- Chill completely before serving. Enjoy straight from the fridge.
🧠 Keto Tricks That Help
- Use silicone molds for easiest removal. No crust means you need smooth sides.
- Skip liners—the cheesecake releases better without them if you’re using silicone.
- Let them cool slowly—this prevents deflating too fast or cracking.
🧊 Storage + Tracking Tips
- Keep refrigerated and eat within 3–4 days.
- Best texture after chilling at least 2 hours.
- These freeze well—wrap individually and thaw in fridge overnight.
- Each one has just 2g net carbs and only 100 kcal, so you can even have two if the macros allow.
❓ Real Keto Questions, Real Answers
Can I make these in a full pan?
Technically yes, but bake time changes and they’ll crack more easily. Stick with individual portions for best texture.
Can I add lemon or berries?
Yes—add zest for flavor or top with a sugar-free berry sauce after chilling.
Are these super sweet?
No. They’re lightly sweet. Think breakfast-cake level, not birthday-cake level.
Can I skip the stevia?
Sure, just bump the erythritol to 1½ tablespoons.
📊 Full Nutrition Facts – Per 1 Cheesecake (Out of 3)
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Total Fat | 7 g |
| – Saturated Fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 80 mg |
| Potassium | 100 mg |
| Total Carbs | 2 g |
| – Fiber | 0 g |
| – Net Carbs | 2 g |
| Protein | 7 g |
| Calcium | 120 mg |
| Iron | 0.2 mg |
Check out More Recipes:
- Sugar-Free Raspberry Swirl Cheesecake – Creamy, Tangy, and Keto-Approved
- Sugar-Free Mocha Cheesecake – Rich, Caffeinated, and Surprisingly Low-Carb
- Sugar-Free Pumpkin Cheesecake – No-Bake, Low-Carb, and Fall-Obsessed
Ricotta Cheesecakes – Sugar-Free, No Crust, and Shockingly Good
Description
Light, creamy baked ricotta cheesecakes made with just 5 ingredients—no flour, no sugar, and no crust. Naturally low-carb, high-protein, and satisfying without the heaviness.
Ingredients
Instructions
- Drain ricotta in fine sieve for 30 minutes.
- Preheat oven to 180°C (350°F) static.
- Whisk all ingredients together until creamy and puffy (2 minutes).
- Divide into 3 silicone molds on a tray.
- Bake for 45 minutes. Turn oven off, open door, and let cool inside.
- Chill completely before serving.
Notes
- Texture improves after full chill.
- Can be made ahead and frozen.
- Not super sweet—adjust stevia if you like a stronger hit.
- Serve with sugar-free berry compote or whipped cream if desired.
