This low-carb Strawberry Cheesecake is the most glorious, delicious, and sugar-free dessert! This is an easy recipe, but the taste makes it a showstopper no matter who you serve it to or when you serve it.
Sweet Summer Strawberries!
It’s a thick and creamy classic cheesecake topped with fresh strawberries and homemade strawberry sauce.
It’s truly the perfect summer dessert and I’m excited to share it with you all here.
There’s nothing like fresh strawberries on a creamy cheesecake, wouldn’t you agree? It’s one of my favorite combinations and this recipe highlights that delicious simplicity.
This is one of the simplest cheesecake recipes you’ll find. There are no complicated steps and no surprises.
Even if you are new to baking or not the best in the kitchen, this one is sure to make it easy on you.
Let’s take a look at making this easy Strawberry Cheesecake.
Let’s Make a Strawberry Cheesecake
I have a confession to make about this Strawberry Cheesecake. Did you happen to see my other cheesecake? The Chocolate Swirl recipe that I posted on the blog way back when I first started?
Well if you haven’t go check that out later, it’s an oldie but a goodie! That cheesecake turned out surprisingly well!
Not only did it look cool thanks chocolate swirl that runs through it but the vanilla base is the quintessential easy cheesecake recipe.
Well, after all these years that recipe is still a favorite of mine and many of my readers. The vanilla portion of that recipe is a very easy cheesecake base that is easy to switch up with different flavors.
So this Strawberry Cheesecake is literally the exact same recipe, just with strawberries instead of doing the chocolate swirl I added strawberries in the mix and a thin later on top.
Here’s What You’ll Need for this Recipe:
- cream cheese
- low carb sweetener of choice
- fresh strawberries
- heavy whipping cream
- sour cream
- almond flour for the crust
- melted butter for the crust
I love pairing cheesecake with fresh berries and you might have noticed that in my Blueberry Cheesecake Ice Cream!
Oh, and I’ve used strawberry jelly as a swirl right into my Strawberries and Cream Tart, but I wanted to make this cheesecake even easier so I didn’t bother with the fancy swirling.
I just poured it right on top of this yummy vanilla cheesecake!
Let’s Make a Strawberry Topping!
When it comes to strawberries toppings I’m sure there are some sugar-free store bout options you might use, but I wanted to use fresh strawberries and my own sweetener.
This topping does require a little bit of cooking on the stovetop but don’t worry I kept that very basic too.
It is just 8 to 10 large fresh strawberries chopped up with a couple of tablespoons of your favorite low-carb sweetener.
I use THM Super Sweet, but I’ve also subbed in Pyure when I didn’t have THM’s brand.
If your berries are fresh and very ripe they may not need that much sweetener so start with less and add more if needed. The fresh berries will release their juices as you cook them.
The strawberry juice will thicken as they cook making a wonderful thick berry topping.
The whole process takes around 20 minutes and the added flavor (and beauty) these strawberries add to the cheesecake is totally worth it.
So, if you love strawberries and you’re looking for a fun summer dessert, then my Low Carb Strawberry Cheesecake deserves a spot on your next dessert plate!
Can I use any other pan to make this Strawberry Cheesecake?
I have had great success making this strawberry cheesecake in an 8×11 baking dish as well. Sometimes I bake it in that dish and serve it in squares as cheesecake bars.
None of the ingredients, directions or baking times are changed. Simply just replace the springform pan with a 9×13. You will need more strawberries for garnish (about 1/2 pound), but that is the only change.
Tips & Tricks for Making This Strawberry Cheesecake
- Bake the cheesecake at a lower temperature like 325 degrees. This will allow the cheesecake to cook slower and more evenly so no cracks will form.
- Try subbing the strawberries for a pint of raspberries or blackberries for a delicious alternative flavor.
- If you don’t have the type of tart pan I use in this recipe feel free to use a 9×11 baking dish.
- Letting the cheesecake chill for at least two hours or more will let the flavors marry together nicely. It also helps the cheesecake slice easier when served.
- For an extra strawberry kick, you can use an optional flavoring like strawberry extract. But start out with a small amount like 1/4 tsp and taste as you go. Too much extract can ruin a cheesecake!
- Freezing this cheesecake is super simple. Simply slice the cheesecake into 8-10 slices. Place them on a cookie sheet and freeze for 1 hour. After frozen, place each slice into its own freezer bag and write the date on each bag. This cheesecake will keep for at least a month or more in the freezer.
If you love strawberries as much as I do and you want to preserve them for use all summer long you can always check out this great post on how to make dehydrated strawberries.
It is a great way to hold on to those glorious strawberries for a little while longer and a tasty way for sure!
How To Freeze Low-Carb Cheesecake
Are you the only one in the family eating sugar-free and low-carb? Do you want to eat some now and save some for later?
Well, if you are either of those I have great news, this cheesecake does great in the freezer.
First, just follow all the directions for making and baking the cheesecake. Top it with strawberries and
Place into the freezer uncovered for about 4 hours or until it’s mostly solid. Next, remove it from the tart pan and take it off the bottom of the pan. It is best to leave any of the whipped toppings off before freezing.
Slice the frozen cheesecake into portions and wrap the slices tightly in plastic wrap and then store them in a gallon-size freezer bag. Then the slices are ready for you to pull out one by one to thaw and enjoy.
The cheesecake slices will stay fresh and good in the freezer for up to a couple of months.
Nothing like pulling out dessert after a long day and enjoying a treat without all the work of making it. That’s the joy of freezer cheesecake!
A creamy and rich vanilla cheesecake baked into a butter crust and decorated with a luscious fresh strawberry topping! Don't forget the sweetened whipped cream!
- 1 1/2 cups of almond meal
- 1/2 cup of Oat Fiber
- 10 Tablespoons of melted butter
- 1/3 cups of THM Super Sweet
- 12 oz of softened cream cheese
- 1/3 cup THM Super Sweet
- 1/3 cup of Daisy Sour Cream
- 2 whole eggs
- 1 tsp of vanilla
- 8-10 large ripe strawberries washed and chopped
- 1-2 tablespoons of THM Super Sweet (or Pyure)
- 2/3 cups of heavy whipping cream
- 1/2 teaspoons pure vanilla
- 2-3 tablespoons of THM Super Sweet
- Begin your crust by adding all the dry ingredients and the vanilla into your food processor. Turn your machine on and slowly add in the melted butter until your mixture comes together. It should stick together when you press it between your fingers.
- Spray your baking dish with cooking spray. Press the crust mixture into your evenly across the bottom and up the sides. It doesn't have to reach the top of the sides.
- Blind bake your crust for about 10 minutes on the top shelf at 350 degrees. After the ten minutes remove it from the oven to cool a bit and prepare your filling.
- For the filling add the cream cheese, sweetener, sour cream, eggs, and vanilla, to a food processor or blender.
- Mix the filling on high until there are no lumps and all of the ingredients have been completely incorporated.
- Next, pour the vanilla mixture into the partially baked crust.
- Bake the tart at 325 degrees for about 25 minutes or until there is no wiggle in the center. Do not overcook or the top will begin to split.
- While the cheesecake is baking add the chopped strawberries and sweetener to a saucepan and cook over medium heat for 20 minutes. Stir often. The mixture will thicken as it reduces and even more once it cools.
- Let it cool completely before spreading the strawberry topping onto the cheesecake.
- Place the cheesecake into the fridge to chill for two hours.
- Optional Whipped Cream: add 2/3 cups of heavy whipping cream, a splash of vanilla, and 2 tablespoons of sweetener to a mixing bowl and beat until stiff peaks form. Decorate around the edges of the cheesecake or spoon out onto individual slices as desired.
Amount Per ServingCalories 354Total Fat 33gSaturated Fat 16gCholesterol 104mgSodium 183mgCarbohydrates 7gNet Carbohydrates 4gFiber 1gSugar 3gSugar Alcohols 2gProtein 7g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!