Sugar-Free Classic Strawberry Cheesecake
Indulge in the creamy decadence of a guilt-free dessert with this Sugar-Free Classic Strawberry Cheesecake! This recipe transforms the beloved cheesecake into a healthier treat by swapping out traditional sugar for erythritol or your favorite sugar substitute, making it perfect for low-carb and keto lifestyles. A buttery almond flour crust serves as the base for a velvety, vanilla-infused cream cheese filling that's baked to perfection and topped with a luscious homemade strawberry sauce bursting with natural sweetness. Whether you're hosting a dinner party or enjoying a quiet night in, this sugar-free dessert offers all the flavor of the classic cheesecake without compromise. Ready in under two hours and rich with vibrant ingredients like fresh strawberries and tangy sour cream, this is a show-stopping dessert you'll feel great about serving.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Butter, melted
- 2 tablespoons Granulated erythritol (or preferred sugar substitute)
- 24 ounces Cream cheese, room temperature
- 0.75 cup Granulated erythritol (or preferred sugar substitute for filling)
- 1 teaspoon Vanilla extract
- 3 Eggs, large
- 0.5 cup Sour cream
- 1 pound Strawberries, fresh or frozen
- 0.25 cup Water
- 3 tablespoons Granulated erythritol (or preferred sugar substitute for sauce)
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly.
In a medium-sized bowl, mix together almond flour, 2 tablespoons of erythritol, and melted butter until the mixture looks like coarse crumbs.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, combine the cream cheese and 0.75 cup of erythritol. Beat with an electric mixer at medium speed until smooth and creamy.
Add vanilla extract and one egg at a time, continuing to beat on low speed until each egg is just incorporated. Do not overbeat.
Mix in the sour cream just until combined. Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
Bake for 50-60 minutes or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
While the cheesecake is cooling, prepare the strawberry topping. In a saucepan over medium heat, combine strawberries, 0.25 cup water, 3 tablespoons of erythritol, and lemon juice.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the strawberries break down.
In a small bowl, dissolve the cornstarch in a little bit of water and add to the strawberry mixture. Stir continuously until the sauce thickens.
Remove from heat and let cool to room temperature.
Once the cheesecake is completely cooled, remove the springform ring and pour the strawberry sauce over the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.4 g | 509% | |
| Saturated Fat | 198.7 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1498 mg | 499% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 62.7 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1316 mg | 101% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
