Agave-Sweetened Cheesecake Recipe

low-carb cheesecake
Liza McCorkle/E+/Getty Images
Total Time 120 min
Prep 45 min, Cook 75 min
Yield 16 servings (236 calories each)

This is a basic cheesecake recipe that is sweetened with agave syrup and features a gluten-free crust made with almond meal, making the end product lower in carbs than your traditional cheesecake made with cake or all-purpose flour.

When I substituted 8 ounces of low-fat cream cheese for for one of the 8-ounce packages of regular cream cheese, the batter seemed slightly looser, but there was only a slight difference in the final product.

The cheesecake is fairly dense (and becomes more so when completely cold). Try it with any fresh fruit, especially strawberries when they are in season.


  • Crust:
  • 1 cup almond meal
  • 2 tablespoons melted butter
  • 2 teaspoons agave syrup
  • Batter:
  • 3 (8-ounce) packages room-temperature cream cheese
  • 4 large room-temperature eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons lemon juice
  • 2/3 cup agave syrup
  • 1/4 cup plain Greek yogurt


Before You Start

  • Heat oven to 375 F. If you have bricks or a pizza stone or unglazed ceramic tile (see Note, below), put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

    Make the Crust

    1. In a small bowl, combine almond meal, melted butter and agave syrup, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and just beginning to brown.

    2. Raise oven heat to 400 F if using a pizza stone, or lower to 350 F if you're using a water bath (see below).

    Make the Cheesecake

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

    2. Add the eggs, vanilla, lemon juice, agave syrup and Greek yogurt, scraping the bowl and beaters after each ingredient addition (this is very important) until fully incorporated before adding the next ingredient.

    3.When all ingredients are combined, scrape one more time, beat 1 more minute, and pour the mixture into the pan, on top of the crust.

    Instructions for Baking in a Water Bath

    1. Wrap the bottom and sides of the springform pan in foil, put it in a larger baking pan and pour boiling water around the sides to come halfway up the pan.

    2. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from the oven. Cool to room temperature on a wire rack.

    Instructions for Baking Without a Water Bath

    1. For this method, you start the cake at a high temperature, and then reduce it.

    2. Heat oven to 400 F. Put the cheesecake on a baking sheet in case of drippage and put in the hot oven. Close the door and immediately turn the oven down to 200 F. Bake for 60 to 90 minutes, checking 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.

    Serving the Cheesecake

    1. When the cheesecake has reached room temperature, refrigerate in the pan until it is completely cold (at least 2 hours) before removing the springform collar and cutting into 16 pieces.

    2. Top with fresh fruit, if desired.

    Note: Alton Brown of the "Good Eats" TV show says of pizza stones: "You could march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone. But a well-placed, unglazed quarry tile for 99 cents from a building supply will do the job just fine."

    Try these other cheesecake recipes: Pumpkin Cheesecake, Lemon Cheesecake, and No-Bake Cheesecake.

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