Super Easy Lemon Cheesecake – Lower Carb

lemon cheesecake

If you’re looking for an easy, tart and sweet dessert to whip up, this low sugar and low carb lemon cheesecake requires no cooking. I created this recipe the other day, but was inspired by Low-Carb, So Simple’s recipe for Strawberry Cheesecake Fat Bombs.

As I was mixing up some of the fat bombs, I thought to myself how cream cheese makes the best cheesecake and that I was in the mood for something tart and lemony. So, I threw together this little recipe.

If you want a crust for it, you could crush up some sugar free shortbread or vanilla cookies, mix with some melted butter and use that as your crust. I like this just fine without a crust, though.

Super Easy Lemon Cheesecake


  • 2 cups whole milk (if using nut milk or evaporated milk use only 1 cup + 2-3 Tablespoons)
  • 2 tablespoons granular Splenda
  • 1 8 oz. box of cream cheese (softened)
  • 1 box sugar free lemon instant pudding
  • 2 drops Tart & Sour flavor enhancer (buy at local craft stores such as Michael's or JoAnn Fabrics)
  • 1 tablespoon melted real butter
  • 1 teaspoon butter to coat pan
  • Glass baking dish
  • Press and Seal plastic wrap


  1. Coat glass baking dish with butter to keep mixture from sticking. If you plan to make a crust, this is the time to press it into the bottom of the dish.
  2. In a blender, mix milk, Splenda, and Tart & Sour.
  3. Melt butter and blend in.
  4. Add softened cream cheese and blend thoroughly.
  5. Add box of instant pudding and blend until completely mixed and smooth.
  6. Pour mixture into the greased pan, cover with plastic wrap and refrigerate for 3-4 hours.

Another option would be to pour these into individual plastic drinking cups (the very small, shallow ones) and have a snack people can easily grab and eat.

Crabby Housewife

Crabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years - they have two daughters. They have a house full of pets and her house is never quite perfect.

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