In my experience it’s very difficult to get something like a cheesecake to be both low in calories and low in sugar and still taste good, at least currently. It’s generally an either/or situation.
With that said if you’re mostly after that tangy cream cheese flavour you could beat together some cream cheese with sweetener. I recommend a blend of polydextrose and erythritol for bulk, then sweeten to taste with sucralose drops. The polydextrose replaces something like powdered sugar, though you don’t need to add as much as if you were making frosting. Say a half cup of each for one block of cream cheese. You can add more polydextrose if you want to whip it airier (polydextrose itself isn’t sweet; it’s a low calorie fibre that acts like sugar does in other respects). Add a spoon of vanilla, and a pinch of salt to taste. It’ll be a little soft but firm up nicely in the fridge.
You can eat it with a spoon or dip things into it, or make little quenelles to top other stuff.
