Sugar free Recipes

Sugar Free Lemon Ricotta Almond Cheesecake

written by aunatvia April 14, 2016 13 Comments


      • 3 cups/750g/1lb 10 oz reduced fat ricotta cheese
      • 1/2 cup/130g/8.5 oz natural Greek yogurt
      • 1 lemon, finely zested
      • 1/4 cup/60ml/2 oz fresh lemon juice
      • 1/2 cup/90g/3 oz Natvia
      • 5 eggs
      • 1/4 cup/38g/1.3 oz Plain Flour
      • 1/2 cup/50g/1.7 oz Flaked almonds
Serves 10 people


  1. Preheat your oven to 180C and lightly grease a spring form pan and line with baking paper.
  2. Add ricotta, yogurt, lemon zest and juice, Natvia and eggs into a bowl (or food processor) and mix until very smooth.
  3. Add flour and either pulse (processor) or fold through until combined.
  4. Transfer into your tin and scatter the almonds all over the top of the mixture.
  5. Bake in oven for 50 minutes or until light golden and just set in the middle.
  6. Turn off oven and leave to cool with the door open for a few minutes.
  7. Serve with fresh cream and berries and a dusting of icing sugar if you wish.
  8. Store the remainder in the fridge. Serves 10….enjoy!

Recipe by Ness Lockyer

You may also like


Peta April 15, 2016 at 1:10 pm

Why low fat ! New studies show we don’t get enough good fats in our diet such as grass fed butter eggs full milk coconut oil olive oil . I’ll definitely give this one a try but with full fat ricotta !!

grace galea April 19, 2016 at 3:43 pm

Seems very delicious and healthy! Well done. Thanks for sharing

Carol Clark April 25, 2016 at 11:25 am

How can I convert grams to cups

Rosie Lane April 29, 2016 at 10:34 am

Hi Carol – we’ve just updated the recipe to have cup measurements as well.
Hope that helps!

Maria October 19, 2016 at 9:39 pm

Love all the recipes

Mezz January 2, 2017 at 11:51 pm

What could you use instead of flour or could you omit this altogether? I use natvia as part of a low carb way of eating.

Rosie Lane January 9, 2017 at 5:13 pm

You could use almond meal or coconut flour, which both have less carbs than plain flour 🙂

JOSEPHINE PETROVIC May 3, 2017 at 1:47 pm

Hi Rosie – like Mezz, I’m also interested in making this beautiful cheesecake WITHOUT the plain flour. Do you happen to know the correct amount of either coconut or almond flour that I should use for the 1/4 plain flour? Thanks. Jo Petrovic

Patrick June 2, 2017 at 10:51 am

Hi Josephine, coconut flour is incredibly absorbent and you will need to use 1/4 – 1/3 cup for 1 cup grain base flour. Make sure to add an extra egg. With almond flour, you’ll need to add a bit more of it than you would a grain base flour.

Rae May 21, 2017 at 12:23 pm

Are you able to put Carb content on the recipes?

Patrick June 2, 2017 at 10:38 am

Hi Rae, great suggestion. Some of our recipes have macronutrient information included, however, this isn’t always possible.

Wanda June 2, 2017 at 6:40 pm

Hi Patrick,
Yummy recipes.
Why can’t I buy Natvia Icing Mix at Coles or Woolworths anymore? Is it available, where can I purchase it?
Love the Natvia recipes and products

Patrick June 6, 2017 at 11:24 am

Hi Wanda, unfortunately, our Icing Mix isn’t sold at any major retailer. You can find our Icing mix at leading in-store and online retailers. For example – If you’re all out, you can blend our Baking Mix into a much finer consistency in a mixer, blender, or processor to achieve the same effect. Hope this helps 🙂


Leave a Comment


Subscribe to our sugar free family!

Sign up for sugar free treats, tips, recipes and FREE eBooks!

You have Successfully Subscribed!