I had never been a huge fan of cheesecake I really don’t know why but they just never appealed to me. Over Thanksgiving, I decided to try a cookie cheesecake bar while making the cheesecake part I was amazed. Why had I never ate cream cheese with sugar in it before? It had the best flavor ever and I couldn’t believe I spent all these years avoiding it.
I have a similar story with strawberries, but now absolutely love them and could eat them every day. I decided that I needed to combine these delicious treats into one amazing dessert. To make it even better I made it on the THM plan that means it is sugar-free and low carb.
I ended up making a graham cracker crust because I couldn’t make the almond crust I had planned to at the time I hope to make this recipe soon. So my cheesecake has a little sugar in the crust but the filling is sugar-free.
Crust ingredients, just mix together with a fork and press into springform pan.
Once your crust is chilled and your filling is mixed pour the filling into the pan. I tried to wipe some of the edges so I wouldn’t have burnt pieces of filling on the edge of the pan.
A beauty once it is out of the pan.
Recipe adapted from here.
