Sugar Free Strawberry Cheesecake Recipe
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.
Servings: 16 servings
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
Serving: 1bar
