Why You’ll Love This Recipe

This cheesecake hits all the right notes without relying on sugar-laden ingredients. The pecan crust is nutty and buttery, the filling is luxuriously creamy with a subtle sweetness, and the cranberry sauce provides a tart, festive contrast. It’s rich yet light, perfectly balanced, and entirely low-carb.

Ingredients

Crust:

2 cups pecan halves
1/4 cup melted butter
2 tablespoons Pyure All-Purpose sweetener
1/2 teaspoon cinnamon

Sauce:

1/3 cup powdered erythritol
1/4 teaspoon stevia extract powder
1/3 cup water
12 ounces fresh cranberries (1 bag)
1 teaspoon lemon juice

Filling:

32 ounces cream cheese, softened
1/2 cup powdered erythritol
1/4 teaspoon stevia extract powder
5 eggs, lightly beaten
1 tablespoon lemon juice

Directions

Prepare the crust: Preheat oven to 350°F (175°C). In a food processor, pulse pecans until finely chopped. Mix with melted butter, sweetener, and cinnamon. Press into the bottom of a greased 9-inch springform pan. Bake for 10–12 minutes until fragrant. Let cool.
Make the cranberry sauce: In a small saucepan over medium heat, combine cranberries, powdered erythritol, stevia, and water. Bring to a simmer, stirring occasionally, until cranberries burst and sauce thickens (about 10 minutes). Stir in lemon juice and set aside to cool.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add erythritol, stevia, eggs, and lemon juice, mixing until fully combined. Pour over the cooled crust.
Bake the cheesecake: Bake at 325°F (160°C) for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Assemble and serve: Spoon cranberry sauce over the top before serving. Slice and enjoy!

Servings and Timing

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 60 minutes
Chill time: 4+ hours
Total time: 5 hours 20 minutes

Variations

Swap pecans for almonds or walnuts in the crust.
Add a teaspoon of vanilla extract or almond extract to the filling for extra flavor.
Top with whipped cream or toasted coconut for a festive touch.
Use frozen cranberries if fresh aren’t available, just thaw slightly before cooking.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days. Cheesecake is best served chilled; do not freeze unless using a freezer-safe pan.

FAQs

Can I make this sugar-free cheesecake without stevia?

Yes, you can use monk fruit or another low-carb sweetener equivalent, adjusting to taste.

Can I prepare this ahead of time?

Absolutely! Make the cheesecake and cranberry sauce a day or two in advance—the flavors deepen beautifully.

Is this gluten-free?

Yes, this cheesecake contains no flour and is naturally gluten-free.

Can I make mini cheesecakes with this recipe?

Yes, use muffin tins lined with paper or silicone cups. Reduce baking time to 18–22 minutes.

Can I make it dairy-free?

Substitute cream cheese with a plant-based cream cheese alternative and butter with coconut oil for a dairy-free version.

Conclusion

Low-Carb Cranberry Cheesecake is a perfect holiday dessert that balances indulgence and nutrition. Its nutty crust, creamy filling, and vibrant cranberry topping make it both beautiful and delicious. Enjoy this guilt-conscious treat with family and friends it’s sure to become a seasonal favorite!