Sugar Free, Gluten Free Vanilla Macadamia Nut Cheesecake

  • U Serves 12 People
  • P Prep: 00:20
  • P Cook: 01:15
Sugar Free, Gluten Free Vanilla Macadamia Nut Cheesecake

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 292

Calories from Fat 260

% Daily Values*

Total Fat 28.86


Saturated Fat 8.78


Polyunsaturated Fat 1.73

Monounsaturated Fat 14.74

Cholesterol 74.92


Sodium 74.71


Potassium 121.58

Total Carbohydrate 4.81


Dietary Fiber 2.38


Sugars 1.51

Protein 5.59

Vitamin A 7.13%

Vitamin C 0.46%

Calcium 4.54%

Iron 7.33%

* Nutritional Values are estimated and may vary

³ Description

You can enjoy dessert & still loose fat! Here is a mouth-watering cheesecake recipe that I made for Thanksgiving this year. It was my little secret that this beauty is¦ Completely sugar and gluten free!! (My family and friends were none-the-wiser- insert devilish laugh here muahahahaha!!!). Serve a slice of this heavenly goodness with some fresh berries or sugar-free chocolate sauce and YUM-YUM-IN-YOUR-TUM! :)

² Ingredients


q Directions



1 1/2 Cups macadamia nuts, ground fine
1/2 Cup pecans, ground fine
2Tbs almond flour
3Tbs butter, melted
4Tbs stevia (or other favorite sugar-free sweetener)


6 (8oz) Packages cream cheese (regular or low-fat), room temperature
3 eggs
2 tbsp vanilla extract
1 Cup stevia (or other favorite sugar-free sweetener)


Preheat oven to 350 degrees. While heating, fill a cake pan halfway with hot water and place on bottom oven rack.

In a large bowl, mix together all the crust ingredients and press into the bottom of a spring-form pan, set aside.

Scrape the inside of the vanilla beans out with a sharp knife. Place scrapings on a small glass plate, set aside.

Using an electric mixer, mix the cream cheese, stevia and vanilla beans until well blended.

With the mixer on low, add the eggs to the cream cheese mixture one at a time until well blended.

Pour mixture over crust.

Place cheesecake on middle oven rack, directly above the pan filled with hot water (NOTE: doing this prevents the top of the cheesecake from cracking during the baking process).

Bake for 1 hour to 1 hour 15 minutes (ovens vary) until the center is set and the top is lightly browned.

Allow cheesecake to COMPLETELY cool before removing the spring form pan (overnight is best).

Once cooled, take a knife and run it around the edge of the spring form pan to help release and loosen the cheesecake.

Recipe Submitted by BeyondFit Physiques