Easy No Bake Low Carb Cinnamon Bun Cheesecake!

After my dismal failure of an attempt at a low carb chocolate mug cake, I was left with a hankering for a dessert that would fill the void and brighten my spirits. If you didn’t read my blog about the atrocity of a dessert you have to go check it out, here. Let’s just say the results were less than stellar. Anyway, I was an hour deep into random YouTube recipe tutorial videos when I stumbled upon a dessert recipe that grabbed my attention. A Low Carb Cheesecake recipe! Cheesecake… It’s basically a religious experience for me. I really really, I mean REALLY, love cheesecake. But when I picture cheesecake it’s a sugar loaded bomb of goodness plopped atop a buttery graham cracker crust. So, I was really worried that my previous cheesecake adventures would overshadow a low carb attempt but I just had to try!

Boy, am I glad I took that chance! This stuff is heavenly! Light and fluffy and I didn’t even miss having a crust to be honest! The filling was just so dang rich and creamy! My first go at it I just made the original filling and it was great but it was missing a certain pizazz and I knew exactly what I needed to do! So, I made another batch the following day and added my flair to it and a plain cheesecake turned into an out of this world experience that tasted IDENTICAL to a Cinnabon Cinnamon Roll! I could slather this mixture on a flip flop and it would make Gordon Ramsey bow down at my feet! Any Gordon fans here? He’s fantastically brutal and I love him!

Here’s the play by play of my Low Carb Cinnamon Bun Cheesecake!


Here’s the line-up: Stevia, sour cream, heavy whipping cream, cream cheese, and vanilla.
Into a bowl add softened cream cheese, sour cream, heavy whipping cream, stevia, vanilla, and ground cinnamon. 
Mix with a hand mixer at a low speed until incorporated, then increase speed and continue to mix to make mixture light and fluffy.
Portion out into smaller containers and refrigerate for 2-4 hours before serving!
Once it’s set DIG IN! I added an extra dash of cinnamon on top of mine and it’s just to die for!




  • 4 ounces softened cream cheese
  • 2 tablespoons sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup stevia (or sugar substitute of your choice)
  • 1 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon


  • Add cream cheese, sour cream, heavy whipping cream, stevia, vanilla, and ground cinnamon into a mixing bowl
  • Using a hand mixer, whip on low until well incorporated
  • Increase speed and continue to whip until mixture is light and fluffy
  • Divide into desired containers and refrigerate for at least 4 hours before serving



The original recipe for the base of this cheesecake was from Keto Connect! They have some amazing recipes for low carb and keto lifestyles!

As always thank you for stopping by and reading my blog!

Love always, Stacy xo

Food Uncategorized

stacymcclary View All →

I wear many hats on daily basis but a few of my more notable titles include: wife, dog lover, coffee addict, budgeter, organizer, and a bookworm.

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