Lite Almond Cheesecake (Lower Carb) Recipe

Name: Lite Almond Cheesecake (Lower Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup graham cracker crumbs; ½ cup almond flour (I used 1/2 cup almonds ground fine in food processer, crust will be coarser); ½ cup Splenda granular; 3 tablespoons butter, melted; 4 (8 ounce) packages reduced-fat cream cheese, softened (NOT fat free, make sure it's soft otherwise the cake will be grainy); 1 ¼ cups Splenda granular; 1 ½ teaspoons almond extract; 1 teaspoon vanilla extract; 4 eggs, room temperature; ¼ cup fat-free half-and-half; 1 tablespoon flour; 2 cups light sour cream; ¼ cup Splenda granular; 1 teaspoon vanilla extract; 1 (20 ounce) no-sugar-added cherry pie filling; 2 tablespoons Amaretto (or Amaretto flavored sugar-free syrup such as DaVinci or Torani)

Servings: persons

½ cup graham cracker crumbs
½ cup almond flour (I used 1/2 cup almonds ground fine in food processer, crust will be coarser)
½ cup Splenda granular
3 tablespoons butter, melted
4 (8 ounce) packages reduced-fat cream cheese, softened (NOT fat free, make sure it's soft otherwise the cake will be grainy)
1 ¼ cups Splenda granular
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
4 eggs, room temperature
¼ cup fat-free half-and-half
1 tablespoon flour
2 cups light sour cream
¼ cup Splenda granular
1 teaspoon vanilla extract
1 (20 ounce) no-sugar-added cherry pie filling
2 tablespoons Amaretto (or Amaretto flavored sugar-free syrup such as DaVinci or Torani)

1
Preheat oven to 325 degrees.
2
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
3
In a medium bowl combine the cracker crumbs, almond flour (or ground almonds), Splenda and melted butter.
4
Press into the bottom of the prepared pan.
5
Bake for 10 minutes.
6
Allow to cool while making the filling.
7
In a large bowl whip the softened cream cheese until smooth.
8
The longer you beat, the fluffier and higher the cake will become, but may be more prone to cracks.
9
This does not affect the flavor.
10
Beat in the Splenda, vanilla and almond extracts.
11
Beat in the eggs one at a time just until blended.
12
Beat in the half & half and flour just until combined.
13
Pour into cooled crust and bake for 45 minutes to 1 hour or until set on the edges and jiggly in the very center with about a 3-inch firm ring around the pan's edges.
14
Keep oven on.
15
In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract.
16
Beginning at the edges of the baked cheesecake, spread the topping evenly.
17
Return to the oven for 5 minutes.
18
Allow to cool on a wire rack for 10 minutes.
19
Run a sharp knife around the edge and cool completely before removing the sides of the pan.
20
Wrap tightly and chill overnight.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup graham cracker crumbs, ½ cup almond flour (I used 1/2 cup almonds ground fine in food processer, crust will be coarser), ½ cup Splenda granular, 3 tablespoons butter, melted, and more.

Yes, Lite Almond Cheesecake (Lower Carb) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lite Almond Cheesecake (Lower Carb)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions