Sugar-Free Classic Strawberry Cheesecake

Indulge in the rich, velvety perfection of this Sugar-Free Classic Strawberry Cheesecake—your guilt-free answer to a timeless dessert favorite. Built on a buttery almond flour crust and filled with a creamy blend of sugar-free sweetness, this decadent cheesecake is ideal for those looking to cut refined sugar without compromising flavor. The lush strawberry topping, made from fresh or frozen berries and naturally sweetened, adds a burst of fruity vibrance to every slice. With its simple preparation, luxurious texture, and stunning presentation, this keto-friendly and low-carb dessert is perfect for family gatherings, dinner parties, or as an elegant, everyday treat. Whether you're following a sugar-free lifestyle or just exploring healthier indulgences, this recipe proves that classic desserts can still be decadently satisfying!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly.

Step 2

In a medium-sized bowl, mix together almond flour, 2 tablespoons of erythritol, and melted butter until the mixture looks like coarse crumbs.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

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.

Step 5

Add vanilla extract and one egg at a time, continuing to beat on low speed until each egg is just incorporated. Do not overbeat.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the strawberries break down.

Step 10

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.

Step 11

Remove from heat and let cool to room temperature.

Step 12

Once the cheesecake is completely cooled, remove the springform ring and pour the strawberry sauce over the cheesecake.

Step 13

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Nutrition Facts

Serving size	(1923.1g)

Amount per serving	% Daily Value*
Calories	4277.1

Total Fat 397.4g	0%
Saturated Fat 198.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1497.5mg	0%
Sodium 2509.6mg	0%
Total Carbohydrate 349.0g	0%
Dietary Fiber 24.6g	0%
Total Sugars 62.7g
Protein 100.2g	0%

Vitamin D 149.1IU	0%
Calcium 1316.1mg	0%
Iron 12.4mg	0%
Potassium 1618.4mg	0%

*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.

Source of Calories

Fat: 66.6%

Protein: 7.5%

Carbs: 26.0%