gluten-free vegetarian

Low-Sugar Lemon Cheesecake


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Prep information

Prep time
20 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per cheesecake)

292 kcal

Low-Carbers! Get Your Tangy Lemon Cheesecake Fix With Lo-Dough...

Lemons, somewhat counterintuitively, contain a lot of sugar. To keep the carbs/sugars down in a lemon-cheesecake, the best way of working around this is with a combination of super low-carb Lo-Dough as your biscuit base and using a quality sweetener to replace the sugar. 

Low-Sugar Cheesecake made easy

The recipe is quick and easy to make and by serving it in a glass, will not need chilling overnight or the addition of any gelatine. 

Make it with Lo-Dough.


Serves 1
  • ½ piece of Lo-Dough
  • 1 teaspoons butter
  • 1 teaspoons of skinny syrup
  • 100g of full fat cream cheese
  • 2 teaspoons of sweetener
  • The juice and zest of one lemon

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Blitz your Lo-Dough to fine crumbs in a food processor.
  2. Melt the butter in a pan on a medium heat and add the Lo-Dough crumbs a teaspoon of sweetener, a squirt of the skinny syrup and keep stirring for 4-5 minutes until the crumbs have turned golden and crisp.
  3. Add the crumbs to the bottom of a glass and press down with the back of a spoon.
  4. While the crumbs set firm, mix cheese, lemon juice and 2nd spoon of sweetener in a bowl.
  5. Once ready, add the lemon cheese mix on top of the crumbs. Once this all in, smooth off the top and garnish with the lemon zest - then put in fridge to set for 2 hours minimum.

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