Low carb green tea cheesecake, made with the combination of cream cheese and ricotta cheese, a must-try recipe for green tea lovers!

Low Carb Crustless Baked Green Tea Cheesecake | Dietplan-101

Yields: 16 servings



  • 1 lb (454 g) cream cheese
  • 1/2 cup low-fat ricotta cheese
  • 1 cup granulated sweetener (or 24 sachets)
  • 3 tbsps green tea powder
  • 3 egg yolks
  • 1 egg
  • 10 1/2 oz (297 g) Greek yogurt
  • 3 egg whites
  • 1/8 tsp cream of tartar


  • Put a baking tray filled with water into oven and preheat to 300°F/150°C.
  • Wrap the outside (bottom and sides) of a 10-in (25 cm) loose base round cake pan with two layers of aluminum foil (to prevent any leaking).
  • Beat cream cheese and ricotta cheese until combined, then add in sweetener and beat until smooth.
  • Add in green tea powder and mix until well blended.
  • Combine egg yolks and 1 egg in a small bowl, then add in gradually to the cheese mixture and beat until the batter is smooth.
  • Add in Greek yogurt and mix until well combined. Set aside.
  • In another clean bowl, whisk egg whites till foamy, then add in cream of tartar and continue to beat until stiff peaks form.
  • Lightly fold the beaten egg white into the cheese mixture until just blended.
  • Pour the batter into the prepared cake pan and bake in a water bath for about 1 hour 40 minutes.
  • Remove from oven and set aside to cool completely.
  • Keep refrigerated for a few hours to chill the cake completely.
  • Slice the cheesecake with a hot knife and serve chilled.