A hundred-recipe cheesecake book, sweetened without sugar

One hundred cheesecakes. Not a gram of sugar in any of them.

A book you can be holding two minutes from now. Ten chapters, every recipe tested — and the sweetener pages at the front that are the difference between a cheesecake and a compromise.

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A whole cheesecake on a stand beside a slice topped with berries
The part nobody warns you about

You cut the sugar out. And then dessert became a problem.

Maybe it was a number on a test result. Maybe it was the scales, or just the way you feel by four in the afternoon. Whatever started it, you made the decision and you've stuck to it, and mostly you don't miss it.

Except at the table. Everyone else has a slice of something and you have coffee. Or you have the slice and spend the rest of the evening quietly annoyed with yourself.

Neither of those is much of a choice. And there's no good reason a cheesecake — of all things, a cake made mostly of cheese and cream — should be the thing you have to give up.

And yes, you've tried the sugar-free ones

That's exactly the problem.

You've had the ones that come back cold on the tongue, that odd minty chill about three seconds after the bite. The ones that went grainy overnight. The one that never set at all and had to be eaten with a spoon while you told everyone it was "meant to be like that".

None of that is your fault, and none of it is the recipe being difficult. It's that most sugar-free recipes are ordinary recipes with the sugar swapped one-for-one, by somebody who never checked what that does to the texture.

Four of the hundred

Start with these four. The other ninety-six are in the same book.

Every one tested in a home kitchen, in a home oven, with cream cheese from an ordinary shop. Here are four of them, so you know exactly what the rest look like.

First slice — the two we'd start you on

The whole book, laid out

One hundred cheesecakes. Ten chapters.

Organised the way you'd actually go looking for one — by what you feel like eating and how much time you have.

Contents

  1. IThe Classics, Without the Sugar12

    New York, vanilla bean, sour cream top, Basque burnt. The ones everyone recognises, rebuilt so they still taste right.

  2. IINo-Bake12

    Fridge-set, no oven, no cracking. Including the two setting agents that work without sugar and the one that doesn't.

  3. IIIChocolate10

    Dark, marbled, triple, and a cocoa crust. Which unsweetened chocolate to buy and what to do about the bitterness.

  4. IVBerry & Stone Fruit12

    Swirls, compotes and glazed tops, thickened by cooking rather than by sugar so they stay glossy and set.

  5. VCitrus8

    Lemon, lime, orange and passionfruit — the chapter that hides a lack of sweetness better than any other.

  6. VICoffee, Caramel & Spice10

    Espresso, chai, pumpkin, cinnamon, and a caramel made from cream and allulose that actually browns.

  7. VIIThe Little Ones10

    Minis, jars and bites. Faster to chill, impossible to crack, and easier to keep to one.

  8. VIIIBars & Slices10

    Baked in a square tin and cut into squares. No springform, no water bath, no ceremony.

  9. IXLow-Carb Crusts10

    Almond, pecan, coconut and seed bases that hold together and stay crisp under a wet filling.

  10. XDairy-Free & Vegan6

    Cashew and coconut based, written as their own recipes rather than substitutions bolted onto a normal one.

One hundred recipes 100
Inside the book

The first eleven pages are the ones that matter.

Before a single recipe, the book deals with the three things that go wrong when you take the sugar out. Get those right and all hundred behave.

  • 01

    The sweetener pages.

    Which ones bake and which ones crystallise. Which one leaves the cold aftertaste and how to bury it. The swap ratio for each, in a table you can photograph and keep on your phone.

  • 02

    Crusts that hold without sugar.

    Sugar is glue. Take it out and a normal crust turns to wet sand — so these use fat and pressure instead, and blind-bake to stay crisp under the filling.

  • 03

    Why it cracks, and how to stop it.

    Overmixing, oven temperature, and the cooling. The water bath explained properly, plus how to get the same result without one.

  • 04

    How to know it's set.

    The wobble, described so you can actually recognise it — and the internal temperature, if you'd rather use a thermometer than your judgement.

  • 05

    Grams and cups, side by side.

    Both on every ingredient, plus °C and °F and tin sizes in inches and centimetres.

  • 06

    Print the page, or keep it on the phone.

    It's a PDF. Print the ones you love for the recipe folder, and keep the whole book on the phone propped against the mixer.

Why a book and not an app

You buy it once, and then you own it.

No login to forget. No monthly charge quietly leaving your account. No app that stops working the day a company changes its mind about what it wants to be.

It's a PDF. It downloads to your computer, copies to your phone, opens on a tablet, and goes through a printer. Back it up, email it to your sister, put it on a memory stick. It's yours in the way a book on a shelf is yours.

The whole book, downloaded today

Have a slice this weekend.

$24

once  ·  no subscription  ·  yours to keep

  • All 100 recipes, across ten chapters
  • The sweetener pages, with the swap ratio for each
  • Crusts, cracking and setting, explained before you start
  • Grams and cups on every ingredient, °C and °F on every oven
  • Print any page you like, as often as you like
  • Instant download — reads on phone, tablet, laptop or e-reader
GET INSTANT ACCESS Secure checkout · download in two minutes

One slice in a café costs about a third of this book.

30days

Make one first. Then decide.

Read the whole book, make as many as you like, and if it isn't what you hoped for, write to us inside thirty days and we'll refund the $24 in full.

You don't have to send anything back — you couldn't if you wanted to. And you won't be asked to justify it.

Before you buy

Questions worth asking.

What is used instead of sugar?
Every recipe names its sweetener and the amount — mostly allulose, erythritol blends, monk fruit and stevia, depending on what the recipe needs. The pages at the front explain what each one does when heated and how to swap between them, so you can use whichever you already have in the cupboard.
Is this a printed book that gets posted to me?
No — it's a digital book. You download it the moment you pay, and it's yours on your phone, tablet, laptop or e-reader. Print the whole thing or just the pages you love.
Is there a subscription?
None. It's $24 once. No monthly charge, no login that expires, nothing to cancel later.
Will they actually taste like cheesecake?
That was the whole point of the book. A cheesecake is mostly cream cheese, eggs and cream — sugar is the smallest part of what it tastes like. Get the sweetener and the texture right and the rest is unchanged.
Do I need a springform tin or a stand mixer?
A springform helps for the tall ones, and two whole chapters — the bars and the little ones — don't need one at all. A hand mixer is plenty; a few of the no-bakes need nothing but a bowl and a spatula.
Will the recipes work in my country?
Yes. Every ingredient is given in grams and cups, temperatures in °C and °F, and tin sizes in both inches and centimetres.
What if I don't like it?
Write to us within thirty days and you get the $24 back in full, no questions and nothing to return.

There's no reason you should be the one having coffee.

One hundred recipes, ten chapters, and about two minutes between here and the first one.

GET INSTANT ACCESS $24 once · 30-day guarantee
100 cheesecakes · no sugar · yours to keep GET INSTANT ACCESS