You might be a little weirded out by the top two ingredients of this recipe. A stevia cheesecake? A rosemary cheesecake? A low carb cheesecake?! I must admit I was skeptical at first as well; but I am a doubter no more! Rosemary is a sweet herb and it pairs wonderfully with the creamy delicacy of cheesecake. You will want to open your mind a fair bit and dive into a bite because it is a unique tasteful experience!
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Herbs in a Low Carb Cheesecake?
Mind blown! Herbs in a cheesecake! It totally doesn’t make sense, but let me tell you, its tastes phenomenal. Rosemary is already a sweet herb, and when you add it into a dessert that is creamy, it just tastes dreamy!
A couple weeks ago I read about someone who had made a rosemary cheesecake and I was so intrigued. This winter I transplanted my rosemary bush into a pot and it currently has been growing on my dining room shelf. The sad thing is that I haven’t used it at all this winter! It was time to use it!
Yes, herbs in a cheesecake totally work. This stevia cheesecake is one of the books and I’m totally loving the stevia, low carb, and rosemary cheesecake combination. Get ready, because this is going to rock!
If you would like to start growing your own herbs, you can learn more about some easy ones I love planting every year through my Herbs for Tea to Grow in your Garden resource.
Can you Make Cheesecake without Sweetener?
Yes, it is possible to make a low carb cheesecake without a traditional sugar. There are so many natural or herbal sweetener options out there if you just take a little bit and do some research. If you are already well versed in sweetener substitutes, then feel free to modify with your sweetener of choice.
Personally I prefer using a low glycemic sweetener like Gentle Sweet from Trim Healthy Mama. It has unbelievable balance and in my personal opinion there is nothing else quite like it.
A Low Carb Wasa Cracker Crust
This crust maybe the crowning glory of this rosemary cheesecake. It is the easiest crust I have ever made and it seriously tastes like a crust my mom used to make from my childhood. Wasa crackers are low carb and Trim Healthy Mama approved, so it keeps this a low carb cheesecake.
Bonus! You can also get Wasa cracker gluten free!
How to Make a Stevia Rosemary Cheesecake
The process for making this stevia cheesecake will actually be quite simple. You know me! Simple is always better. There are two steps in this rosemary cheesecake: make the crust, and make the filling. Okay, so maybe it’s not quite that simple! The crust is only three ingredients and the cheesecake filling really only needs to be creamed together, so truthfully it’s pretty easy to make.
I prefer to use a springform pan for this recipe, but you can use a regular pie pan if you would prefer.
When you get to chopping your rosemary, I started with cutting two twigs off of my rosemary plant. You will want to discard the stem part, but keep all the green leaves. Make sure to chop finely so you don’t get large bits of rosemary in your rosemary cheesecake. You want the flavor without having to chomp down on a rosemary leaf!
Can you eat cheesecake right out of the oven?
The true trial of a cheesecake lover is taking that delicious low-carb cheesecake out of the oven and not diving right in! I have a confession to make though. The first time I made this rosemary cheesecake, my toddler son and I definitely tried a slice right out of the oven. It just was not the same. This rosemary cheesecake tastes best if you let it cool and then place in the refrigerator to chill properly.
You won’t regret waiting for that cooled and delicious stevia cheesecake to come out! That first bite is just too good! If you make this, let me know over on Instagram! I would love to hear from you.