Creamy No Bake Sugar Free Strawberry Cheesecake is the perfect sweet treat made with natural sweeteners. The grain free crust and juicy berry flavor are the perfect duo for this guilt free dessert.
I used my favorite no bake cheesecake as the base for this dessert, and changed up the ingredients so you can enjoy this sugar free version.
Aimee’s Recipe Notes
Taste & Texture: smooth strawberry cheesecake on an almond crust. Top with whipped cream and fresh strawberries!
Sweetener: I use monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
Storage: Keep this cheesecake in the refrigerator for up to 4 days. Or freeze for up to 3 months.
Top Tip: Stick with freeze dried strawberries for best flavor without changing the texture. Use fresh strawberries as a garnish!
Here’s What You’ll Need
Scroll down to the recipe card below for a complete list of ingredients and full measurements.
- Almond Flour– I love keeping this recipe gluten free, but if you prefer, you can swap out the almond flour for all-purpose flour. You could also use King Arthur Measure for Measure gluten free flour too.
- Cream Cheese– be sure to choose full fat for this cheesecake. And make sure to use the blocks, not the spreadable tubs of cream cheese for best results.
- Powdered Monk Fruit– I love this brand on Amazon. You could swap it out for Stevia.
- Freeze Dried Strawberries– these are a must. If you skip them and use fresh berries your mixture will be too thin. And the amount of concentrated flavor you get in freeze dried strawberries is incredible!
How to Make Strawberry Cheesecake Sugar Free
For the Crust:
- In a bowl, combine the almond flour, powdered monk fruit sweetener, and melted butter with a fork.
- Press the crumbs into the bottom of a 9-inch square baking dish lined with parchment paper.
Make the sugar free cheesecake filling:
- Using an electric mixer or hand mixer, beat cream cheese with powdered monk fruit. Add in crushed freeze dried strawberries, vanilla, and heavy cream. Beat until smooth.
- Pour over crust and spread smooth. Chill for at least four hours.
Tips and Tricks for Sugar Free Desserts
- Serve sugar free cheesecake with homemade whipped cream made with monk fruit instead of sugar. Add fresh strawberries as a garnish.
- Store cheesecake in airtight container in the refrigerator for up to 4 days. Or freeze cheesecake for up to one month.
Sugar Free Desserts
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Sugar Free Strawberry Cheesecake Recipe
Ingredients
For the Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit
- 6 Tablespoons butter, melted
For the Filling
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 cup powdered monk fruit
- 1 ounce package freeze dried strawberries, pulsed to fine crumbs
- 1 teaspoon pure vanilla extract
- ⅓ cup heavy whipping cream
For the Garnish
- 1 ½ cups sugar free whipped cream
- 1 cup fresh strawberries, sliced or whole
Instructions
- Line an 8 or 9-inch square baking dish with parchment paper. Set it aside.
- In a mixing bowl, combine almond flour, monk fruit, and melted butter for the crust. Pour crumbs into the prepared baking dish. Press firmly with your hands or the bottom of a cup. Chill crust while you make the filling.
- In a large mixing bowl, beat cream cheese with monk fruit for 3-4 minutes, scraping down the sides of the bowl as necessary.
- Add in freeze dried strawberry crumbs, vanilla extract, and heavy whipping cream. Beat until blended.
- Pour filling over the chilled crust, spread smooth with an offset spatula. Cover with plastic wrap and chill for at least 4 hours.
- To serve, lift cheesecake out of pan with the parchment paper. Cut into slices and dollop each slice with whipped cream and fresh strawberries.
Notes
- I prefer using monk fruit as an alternative natural sweetener. It doesn’t leave that cooling effect, and the flavor is great with no after taste. Stevia can also be used.
- I love Besti brand sweeteners, you can get them on amazon.
- Store cheesecake bars in refrigerator for up to 4 days. Or freeze bars in an airtight freezer safe container for up to 3 months.
Nutrition
