Agave-Sweetened Cheesecake Recipe

cheesecake with berries on plate

Liza McCorkle / E+ / Getty Images

Total Time: 240 min
Prep Time: 45 min
Cook Time: 75 min
Servings: 16 (1 slice each)

Nutrition Highlights (per serving)

266 calories
21g fat
15g carbs
6g protein
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Nutrition Facts
Servings: 16 (1 slice each)
Amount per serving  
Calories 266
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 98mg 33%
Sodium 178mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 12g  
Includes 9g Added Sugars 18%
Protein 6g  
Vitamin D 1mcg 5%
Calcium 68mg 5%
Iron 27mg 150%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

When you have a craving for cheesecake but need to stick to your low-carb diet, give this recipe a try. It's sweetened with agave syrup, a common sugar substitute, and features a gluten-free crust made with almond meal.

Research shows that consuming almonds and other nuts reduces several risk factors associated with type 2 diabetes, obesity, and cardiovascular disease. They are rich in vitamins and minerals such as vitamin E, riboflavin, calcium, magnesium, phosphorus, potassium, zinc, copper, and manganese. Almonds are a nutritious alternative to traditional cheesecake crusts.

The result is a delicious dessert that has fewer carbs than a traditional cheesecake. It tastes great, has a nice density, and is just waiting to be topped with your favorite fruits.


  • 1 cup ​​almond meal
  • 2 tbsp. unsalted butter (melted)
  • 2 tsp. agave syrup
  • 3 8-oz. packages cream cheese (room temperature)
  • 4 large eggs (room temperature)
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. lemon juice
  • 2/3 cup agave syrup
  • 1/4 cup plain, whole-fat Greek yogurt


  1. Heat oven to 375 F.

  2. In a small bowl, combine the almond meal, melted butter, and 2 teaspoons of agave syrup.

  3. Press into the bottom of a springform pan.

  4. Bake for 8 to 10 minutes, until fragrant and just beginning to brown.

  5. Lower oven to 350 F.

  1. In a large bowl, beat the cream cheese with a mixer until smooth and fluffy.

  2. Add the eggs, vanilla, lemon juice, remaining agave syrup, and Greek yogurt, scraping the bowl and beaters after each ingredient you add until it is fully incorporated before adding the next ingredient.

  3. When all ingredients are combined, scrape one more time and beat for 1 minute.

  4. Pour the mixture into the pan on top of the crust.

  1. Wrap the bottom and sides of the springform pan in foil.

  2. Place it in a larger baking pan and pour boiling water around the sides to come halfway up the pan. Bake at 350 F for 60 to 90 minutes, checking it often.

  3. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.

  4. Cool to room temperature on a wire rack.

  1. When the cheesecake has reached room temperature, refrigerate it in the pan until it is completely cold (at least 2 hours).

  2. Remove the springform collar and cut it into 16 pieces.

  3. Variations and Substitutions

You can use low-fat cream cheese, though a cheesecake does need some fat or won't hold together well. If you like, substitute 8 ounces of low-fat cream cheese for one of the 8-ounce packages of regular cream cheese—this tends to work well, even though the batter seems a little looser. There is only a slight difference in the final product.

Cooking Serving Tips

  • You must add the cheesecake ingredients one at a time. If you don't, your cheesecake will not set properly.
  • To bake without a water bath, put the cheesecake on a baking sheet in case it drips and place it in the hot oven. Close the door and immediately turn the oven down to 200 F. Bake for 60 to 90 minutes, checking it often after 1 hour. When the cake is firm to touch but slightly soft in the center or the center reaches 155 F, remove it from the oven. Cool to room temperature on a wire rack.
  • The cheesecake is fairly dense and becomes more so when completely cold. For this reason, it's best to serve it straight out of the refrigerator.
  • Top your cheesecake with any fresh fruit you like. Strawberries are a great choice, especially when they are in season.

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  1. Grundy MM, Lapsley K, Ellis PR. A review of the impact of processing on nutrient bioaccessibility and digestion of almondsInt J Food Sci Technol. 2016;51(9):1937-1946. doi:10.1111/ijfs.13192