Best Sweeteners for Cheesecake: Sugar, Honey, or Alternatives?
When baking a cheesecake, the sweetener plays an important role. Yes, any sweetener sweetens desserts. However, in a cheesecake, the sweetener should help retain moisture in the cream cheese and eggs and support slow, even baking.
I wanted to test whether granulated sugar was really the best sweetener for cheesecakes. So I tested the classic sweetener against brown sugar, coconut sugar, honey, agave syrup, maple syrup, and two low-sugar alternatives to see which one was truly the best.
First, let's look at what makes a good cheesecake sweetener. A sweetener should dissolve smoothly into the batter. It should also control moisture levels, sweetness, texture, and creamy mouthfeel.
The classic choice: Granulated Sugar:
Granulated sugar, also known as white sugar. It dissolves easily, is white, and provides even sweetness with no added flavor, making it ideal for baking; it also doesn’t add moisture.
Granulated sugar has lots of pros when baking cheesecake.
It provides even, consistent sweetness.
Promotes a smooth, creamy texture.
Has a neutral flavor.
It’s reliable in baking overall.
The sugar is widely available.
Every good thing has its downsides, so here are the cons of granulated sugar.
It has concerns because it’s a refined sugar.
Beyond adding sweetness, there is no other flavor.
This list can get long because granulated sugar is so widely used in baking. The sugar is great for:
The classic cheesecake, whether it's New York-style or not.
Any other flavor you can think of that isn’t a brown butter cheesecake, where brown sugar works better.
It is great for first-time bakers or bakers who don’t want to experiment.
Beyond cheesecakes, prioritize any recipe that needs consistency to bake and taste well.
In my taste test, the granulated sugar was a nice crowd-pleaser. It had a controlled sweetness with a creamy texture.
The common brown: Brown Sugar:
Brown sugar contains molasses, which gives it a nice caramel flavor and its brown color. Unlike granulated sugar, brown sugar adds moisture because of the molasses.
The pros of baking cheesecake with brown sugar instead of granulated sugar.
It has a rich caramel/molasses flavor unlike granulated sugar.
It is easy to switch out for granulated sugar in most recipes.
Brown sugar brings a flavor addition that pairs well with chocolate, vanilla, caramel, nuts, etc.
The cons of using brown sugar in place of granulated sugar.
It is also a pro, but the flavor is stronger and may change a cheesecake’s flavor too much for some people.
It will also change a cheesecake’s color.
Brown sugar is great for a lot of flavored cheesecakes like:
A caramel and/or chocolate cheesecake.
Any nut-based cheesecakes.
Spiced cheesecakes like cinnamon or pumpkin.
When tasted, brown sugar was creamy and smooth, along with notes of molasses and caramel. The cheesecake was lighter in color than the sugar itself.
The darker brown: Coconut Sugar:
Coconut sugar has a strong aroma and a deep brown color. Like brown sugar, coconut sugar has a caramel-like flavor. Coconut sugar also contains moisture; however, it has less than brown sugar does.
Looking at the best parts of coconut sugar.
You can swap it out for granulated sugar in many recipes, sweet or savory.
It works well with flavors like coffee, caramel, nuts, and chocolate.
Has a lower glycemic index than granulated sugar.
Now, the not-so-good parts of coconut sugar.
Makes a cheesecake’s appearance darker.
If not blended enough, coconut sugar can have a grainy texture.
Coconut sugar’s flavor makes it great for lots of cheesecake flavors like:
Chocolate and/or caramel cheesecake.
Coffee cheesecake.
Or any dessert that is nut-based.
In the test, the coconut sugar tasted less sweet, and the coconut flavor came through more as an aftertaste. Also, the color was very dark brown.
Liquid gold: Honey:
Honey is a natural sweetener and can have flavor notes, like floral, fruity, or even caramel-like. Because honey is a liquid, it adds moisture to any recipe.
Great things come from honey.
Honey can create a more complex flavor depending on the type you get.
Honey can soften a cheesecake’s texture.
Because of its flavor notes, honey pairs well with nuts, vanilla, and fruits like citrus and berries.
On to the downsides of honey.
Honey adds liquid to any recipe, so you’ll need to adjust the other liquid ingredients.
Again, because honey is a liquid, it can affect a cheesecake’s structure if you swap it 1:1.
Stronger honey varieties can easily overpower other flavors.
Honey is great for earthy desserts and flavors like:
A honey cheesecake.
Rustic-style desserts like nut bars.
Fruit cheesecakes
My take on honey was not the best. The honey had a mild sweetness and a strong honey flavor that did overpower the cheesecake itself. I would use honey as a drizzle on top rather than as the sweetener.
The mild sweetener: Agave Syrup:
Agave syrup is a liquid sweetener that comes from the blue agave plant. It comes from the same plant that tequila comes from. Agave syrup doesn’t have a strong flavor.
Great things about agave syrup in baking.
It is great when you want sweetness but don’t want the flavor of honey or maple syrup.
It can be sweeter than granulated sugar.
It also blends well into other wet ingredients.
All great things come to an end.
Because it’s a liquid, it will change a recipe’s moisture balance.
It can change the texture of cheesecake or other desserts.
It can’t be a 1:1 substitute for granulated sugar.
Best for agave syrup.
Cheesecakes where you want the cream cheese taste to shine.
Fruit cheesecakes, especially tart fruit.
Bakers looking for honey alternatives for recipes with liquid sweeteners.
In my taste test, agave syrup created a more airy texture. Almost like there were little bubbles or air pockets in the cheesecake. The agave syrup was also less sweet and had some bitter undertones.
The autumn sweetener: Maple Syrup:
Maple syrup is most often used for breakfast. However, you can also use maple syrup as a sweetener when you want a little more flavor.
The upsides of maple syrup.
Adds great maple flavor to whatever you are making.
It pairs well with nuts, apples, cinnamon, and all things fall.
The downsides of maple syrup.
It is a liquid sweetener, so you’ll need to adjust other liquid ingredients.
A cheesecake may come out softer.
Good to great ways to use maple syrup.
Nut-based recipes and desserts.
Fall-inspired cheesecakes and desserts.
A maple cheesecake.
The maple syrup also wasn’t the sweetest, and it had a strong maple flavor that sat on the tongue.
Lower-sugar alternative 1: Stevia:
For this test, I used raw stevia, not a blend, so I used every little bit of it.
First, the good of stevia.
Lower-sugar alternative.
It’s a highly concentrated sweetener.
It is added to blends that are formulated for baking.
Second, the bad of stevia.
It can have an aftertaste.
It doesn’t have the same bulk as sugar and can’t be switched 1:1.
It will not have the same texture effects as granulated sugar.
When I tasted the stevia, it wasn’t sweet at all, which let the cream cheese and sour cream flavors shine. Now, this might have been a calculation error, but I used one packet (35 grams).
Lower-sugar alternative 2: Monk Fruit Sweetener:
Monk fruit is usually sold as a blend, so the blend I used also contained erythritol.
What’s good about monk fruit.
Because it’s a blend, it is a 1:1 substitute.
It is great if you are watching your calories.
What’s not good about monk fruit.
The texture will not be the same as granulated sugar.
There may be an aftertaste.
In the test, monk fruit was the most similar to granulated sugar in taste. However, it wasn’t as creamy or smooth.
Here is a breakdown of how these sweeteners work:
Type: | Flavor: | Ease of use: | Best for: |
Granulated sugar | neutral | Easy | Any flavor of cheesecake |
Brown sugar | Caramel and molasses like | Easy | Spiced, caramel, chocolate cheesecakes |
Coconut sugar | Coconut aftertaste | Easy | Coffee, caramel, chocolate cheesecakes |
Honey | Strong honey | Moderate | Honey, fruit, nut cheesecakes |
Agave syrup | Slightly bitter | Moderate | Tart fruit cheesecakes |
Maple syrup | Maple | Moderate | Maple, nut, apple-cinnamon cheesecakes |
Stevia | None | Moderate | Reduced-sugar |
Monk fruit | Neutral-ish | Easy | Reduced-sugar |
Choosing the right sweetener for the job.
If you don’t want to experiment or change the flavor too much, granulated or brown sugar is the way to go.
Going for a coconut or tropical flavor? Then coconut sugar is best.
If you are baking with fruit or edible flowers, honey is a great option. Make sure not to use a strongly flavored honey, so it doesn’t overpower the other flavors.
Use agave syrup for recipes that call for a liquid sweetener, but you don’t want extra flavor.
Use maple syrup for all autumn desserts when you want the maple flavor.
Stevia and monk fruit are best for recipes where you don’t want a lot of sugar.
Keep a few things in mind when substituting a sweetener, whether you are baking a cheesecake or another dessert.
Some sugars, like brown and coconut sugar, can replace granulated sugar equally; however, not all sweeteners can, since some are sweeter and/or liquid.
If you plan to use a liquid sweetener like honey, remember it will add more moisture to the baked goods.
Don’t think only about sweetness levels: think about volume. You will need less of some sweeteners; therefore, the volume will be smaller.
If you plan on using a stevia or monk fruit blend, the package may have its own substitution instructions, and you should follow them.
If you are switching the sweetener, consider the other ingredients' flavors.
Now let's look at some common mishaps that you’ll want to avoid.
Don’t treat liquid sweeteners the same as granulated sugar. Liquid sweeteners add moisture and can have different sweetness levels.
Don’t assume all stevia and monk fruit products work the same way. Baking blends are more likely to be 1:1 granulated sugar. However, that is not the case for raw monk fruit extract or raw stevia.
If you are baking a delicately flavored dessert, don’t use a strongly flavored sweetener like coconut sugar unless you are making a coconut or tropical dessert.
Don’t assume all sugar substitutes will result in the same texture as granulated sugar in what you are baking.
Reduce the amount of liquid in a baked good if you plan to use a liquid sweetener. If you don’t, you may have too much moisture, which will change the result.
Don’t ignore the sweetness level differences that come with different types of sweeteners.
Frequently Asked Questions:
What sweetener is the best for cheesecake? The best sweetener for a cheesecake is granulated sugar.
How to substitute granulated sugar with a liquid sweetener? First, reduce the sugar by 25%. So if a recipe calls for 1 cup sugar, use ¾ cup. Second, reduce the other liquids by 2 ½ tablespoons. Third, if there are no other liquid ingredients apart from the eggs, add extra dry ingredients like flour to help with the extra moisture.
Does a liquid sweetener change a baked cheesecake's texture? Yes, liquid sweeteners change a baked cheesecake’s texture.
Can I combine different sweeteners in a cheesecake? Yes, you can; however, make sure that you use all liquid or all types of sugar.
How to substitute granulated sugar with a reduced-sugar alternative? Most reduced-sugar blends will be a 1:1 ratio; however, for stevia, one packet is about 2 teaspoons of granulated sugar.
Finally, here’s which sweetener is best for each task.
Best for classic texture: granulated sugar.
Best for natural: honey.
Best for reduced-sugar: stevia and monk fruit.
Best for richer flavor: brown sugar.
Best for autumn flavors: maple syrup.
Best for a mild liquid sweetener: agave syrup.
Best for tropical flavors: coconut sugar.
If you have a priority in mind, then bake according to that, whether it's for the best texture, flavor, or wanting to eat more natural or healthier. Each sweetener works differently and serves a purpose in baking. So which sweetener is the best? The one that complements and elevates a dessert without outshining it.
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