Low Carb No-Bake Cheesecake Sour Cream

Last Updated on April 30, 2022 by Griselda M.

If you have that sudden craving for cheesecake, you can always make a low-carb no-bake cheesecake sour cream. It is super easy to make and very tasty like your regular cheesecake. 

Remember, no-bake cheesecake has a soft, buttery crust with creamy, velvety, and sweet filling even though it is sugar-free. Also, you can always use sugar-free sweeteners to replace the sugar in the recipe to sweeten your filling, making it low in calories. 

Furthermore, most cheesecake recipes add heavy cream or sour cream to soften the texture of the cheese and add extra moisture. But adding sour cream to your low-carb cheesecake will give you a hint of sour tang.

Low Carb No-Bake Cheesecake Sour Cream

First and foremost, how many carbs are in a no-bake cheesecake?

Please note that cheesecake is a popular dessert that everyone loves. But as people are becoming diet conscious, they are beginning to explore different diets like keto. 

In keto, cheesecake is the perfect go-to dessert because keto cheesecake contains plenty of cream cheese and eggs, which makes it low in carbs but high in fat. Plus, it does not need to change many ingredients when making other than the sweetener and the flour for the cheesecake base. 

Additionally, people can use many sugar-free sweeteners, like Lakanto or monk fruit sweeteners. In addition to that, you can replace your sugar with any sugar-free sweeteners in a 1:1 ratio. 

Besides, no-bake cheesecake does not require eggs compared to baked cheesecake. And it is easier to make because it will need a shorter time of preparation. 

Moreover, a no-bake cheesecake’s carbohydrate content depends on your cheesecake. So with that, traditional no-bake cheesecakes have over forty grams of carbohydrates per slice, and some keto version of no-bake cheesecake contains three grams of net carbs.

Skipping Sour Cream In Cheesecake 

Can I skip sour cream in cheesecake? But before that, please note that cheesecake is an irresistible dessert because it is creamy, rich, and tasty. In addition to that, it comes with a variety of toppings and flavors. 

Also, there are endless possibilities to flavor a cheesecake which makes it popular. Plus, cheesecakes are delicate, and you need to cook them evenly, so it often requires a water bath. 

However, many different kinds of cheesecake vary in texture and flavor, and there is the no-bake cheesecake that tastes wonderful; bear in mind that sour cream is produced by adding lactic acid culture to a cream, making it sour and thick during the process, which you use in baking, cooking, and topping some dishes. 

In baking, the sour cream aids to create a unique texture and slightly sour flavor to baked recipes. Also, you may use it to achieve a creamy texture and add moisture to different recipes of cakes. 

Remember, the sour cream’s acidity activates the baking soda in other recipes, making it hard to replace sour cream in specific recipes. However, in some cheesecake recipes, you can skip the sour cream. And if you want to have that tangy flavor, you can add a small amount of lemon juice. 

Substituting milk for sour cream

Can you replace sour cream with milk? Sour cream is a multipurpose dairy product used in dips, sauces, salad dressing, cookies, cakes, and biscuits. In addition to that, it is rich in fats, and you typically make it by fermenting regular cream. 

Moreover, many people use sour cream in European and North American cuisines; keep in mind that it is a popular condiment used as a traditional topping for baked potatoes and sauce thickeners. 

Plus, many individuals use sour cream in nachos, burritos, tacos, and even guacamole for Mexican dishes. In baking, you usually use sour cream for making cakes, cookies, biscuits, donuts, and scones.

Besides, sour cream is often used for most cheesecake recipes but is not necessarily required. Because of that, there are different ways you can replace sour cream in your cheesecake that will provide you with the same taste and texture.

However, one thing to consider is that any substitution will work best depending on the recipe and other ingredients used. 

When speaking about replacements for sour cream, you can have different options. You can make replacements with items available to you, like milk, butter, cream cheese, lemon juice, and vinegar. 

But, as stated earlier, you need to choose a substitute that is best suited for your recipe. Again, the question is can you replace sour cream with milk? The answer is yes. So with that, a cup of whole milk mixed with a tablespoon of lemon juice can be an excellent replacement for sour cream for baking. 

Furthermore, you can utilize evaporated milk as a sour cream replacement. Besides, this technique is ideal when making sauces. And to make this, allow your milk to sit for about twenty minutes before using. 

Also, you can substitute a cup of sour cream by mixing a two-third cup of milk powder in a three-fourth cup of water and blending it with a teaspoon of lemon juice or vinegar.

What You Will Need In Making Low Carb Cheesecake Recipes

Ingredients 

For the crust

  • 1 1/2 cups of almond flour
  • 1/4 cup of sugar-free sweetener
  • 1 tsp of cinnamon
  • 6 tbsp of melted butter

For the filling

  • Six packs of room-temped whole fat cream cheese (8 ounces per pack)
  • 2 cups of sugar-free sweetener
  • 5pcs of large eggs at room temperature
  • 8 ounces of room-temped sour cream
  • 1 tbsp of vanilla extract

Equipment 

  • 10-inch springform pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Flat bottomed glass

Servings and preparation time: Low carb cheesecake recipes

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Setting time: 8 hours

Total Time: 1 hour and 10 minutes

Yields: 12 servings

Can I skip sour cream in cheesecake

Step-by-step instructions for making low carb cheesecake recipes

Step 1: Preheat!

Before anything else, preheat the oven to 325 degrees Fahrenheit and adjust your rack to the middle of your conventional oven.

Step 2: Mix and make the crust

Then, combine all your crust ingredients in a mixing bowl and add your butter. After that, pour your crust mixture into your 10 x 4-inch springform pan and press the mixture halfway up to the springform’s sides using your fingers. Besides that, you can use flat-bottomed glass to press the mixture into the bottom. Afterward, ensure to refrigerate your crust for about twenty minutes.

Step 3: Make the filling

Next, whisk your cream cheese in a large mixing bowl using an electric mixer until it becomes light and fluffy. Afterward, add in your sugar-free sweetener about one-third at a time, and be sure to incorporate it using your electric mixer. Also, gradually add in your eggs one at a time and beat them after each addition. Then, add your vanilla and sour cream; remember to beat until combined.

Step 4: Bake!

Then, pour your cheesecake mixture into your crust and even out the top using a spatula. Afterward, place your cheesecake inside the preheated oven and check after fifty minutes. Turn off your oven and leave a crack on the oven’s door once the top is no more glossy and the center is still jiggly. Also, let your cheesecake sit inside the conventional oven for about thirty minutes, and remove your cheesecake from the oven. 

Step 5: Allow the cheesecake to cool

Afterward, run a sharp knife between the cheesecake and the pan but do not remove it from the springform. Also, allow your cheesecake to cool over the counter for about an hour. Then, cover your cheesecake loosely with a plastic cling wrap and refrigerate for at least eight hours. After that, remove the sides of your springform pan and decorate the top as desired. And as always, make sure to serve and enjoy!

FAQs

How Many Carbs Are In A No Bake Cheesecake?

Traditional no-bake cheesecakes have around forty grams of carbs per slice. In addition to that, there are several keto version of no bake cheesecake that only has three grams of net carbs. 

Can I Skip Sour Cream In Cheesecake?

Please note that you can skip the sour cream in a few cheesecake recipes, not to mention you can add a tiny amount of lemon juice, considering you want to achieve that tangy flavor. 

Can You Replace Sour Cream With Milk?

Of course, you can replace sour cream with milk. Because of this, a great replacement would be a cup of whole milk blended with a tablespoon of lemon juice. 

Low Carb No-Bake Cheesecake Sour Cream

Low Carb No-Bake Cheesecake Sour Cream

Prep Time 20 mins
Cook Time 50 mins
Setting Time 8 hrs
Total Time 9 hrs 10 mins
Servings 12

Equipment

  • 10-inch springform pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Flat bottomed glass

Ingredients
  

For the crust

  • 1 1/2 cups almond flour
  • 1/4 cup sugar-free sweetener
  • 1 tsp cinnamon
  • 6 tbsp melted butter

For the filling

  • 6 packs room-temped whole fat cream cheese (8 ounces per pack)
  • 2 cups sugar-free sweetener
  • 5 pieces large eggs at room temperature
  • 8 oz room-temped sour cream
  • 1 tbsp vanilla extract

Instructions
 

  • Before anything else, preheat the oven to 325 degrees Fahrenheit and adjust your rack to the middle of your conventional oven.
  • Then, combine all your crust ingredients in a mixing bowl and add your butter. After that, pour your crust mixture into your 10 x 4-inch springform pan and press the mixture halfway up to the springform's sides using your fingers. Besides that, you can use flat-bottomed glass to press the mixture into the bottom. Afterward, ensure to refrigerate your crust for about twenty minutes. 
  • Next, whisk your cream cheese in a large mixing bowl using an electric mixer until it becomes light and fluffy. Afterward, add in your sugar-free sweetener about one-third at a time, and be sure to incorporate it using your electric mixer. Also, gradually add in your eggs one at a time and beat them after each addition. Then, add your vanilla and sour cream; remember to beat until combined.
  • Then, pour your cheesecake mixture into your crust and even out the top using a spatula. Afterward, place your cheesecake inside the preheated oven and check after fifty minutes. Turn off your oven and leave a crack on the oven's door once the top is no more glossy and the center is still jiggly. Also, let your cheesecake sit inside the conventional oven for about thirty minutes, and remove your cheesecake from the oven. 
  • Afterward, run a sharp knife between the cheesecake and the pan but do not remove it from the springform. Also, allow your cheesecake to cool over the counter for about an hour. Then, cover your cheesecake loosely with a plastic cling wrap and refrigerate for at least eight hours. After that, remove the sides of your springform pan and decorate the top as desired. And as always, make sure to serve and enjoy!