Lemon Ricotta Cheesecake Recipe (sugar-free)

This creamy, naturally sweetened lemon cheesecake is made without refined sugar and features a wholesome nut-and-date crust. Blending ricotta and cream cheese creates a light, rich texture, while lemon juice and zest add a bright, refreshing flavor. Sweetened only with dates (and an optional touch of honey), it's a nourishing twist on a classic dessert.

Preheat oven to 325°F.

Crust Ingredients:

  • 1/2 cup oat flour

  • 1/2 cup brown rice flour

  • 3 tablespoons arrowroot flour

  • 1/2 tbsp cinnamon

  • 6 dates, pitted

  • 1 cup pecans

  • 2 tbsp coconut oil

Directions:
Combine in a food processor. Press into the bottom of the springform pan. Cook in the oven at 325°F for 10 minutes.

Cake Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened

  • 1 carton (15 ounces) ricotta cheese

  • 6 dates, pitted, blended

  • 1/2 teaspoon of honey (optional--omit to make recipe added-refined-sweetener free)*

  • 1/2 cup tapioca powder

  • 4 eggs

  • 2 cups half-and-half

  • 1/3 cup lemon juice

  • 3 tsp grated lemon peel

  • 2 tsp vanilla extract

Directions:

Blend dates, optional honey, tapioca, eggs, half-and-half, lemon juice, lemon peel, and vanilla in a food processor.

Mix cream cheese and ricotta cheese in a glass mixing bowl with an electric mixer.

Pour blended ingredients in with cream cheese and blend until smooth.

Pour over the crust.

Bake at 325°F for 90 minutes or until it's set.

Cool and refrigerate overnight.

Optional blueberry açaí topping:

  • Frozen blueberries

  • Frozen açaí

Combine and heat up in a saucepan. Serve over cheesecake slices.

*This cheesecake will have great flavor, even without added sweeteners!


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Sugar-free Chocolate Chips Recipe