Sugar Free Strawberry Cheesecake (THM-S)
Cook Time Passive Time
35minutes 2 hours
Cook Time Passive Time
35minutes 2 hours
Graham cracker crust (OMIT FOR COMPLETE SUGAR FREE)
Cheesecake filling
  1. Mix all ingredients together with a fork. Be sure that the butter is well distributed.
  2. Push mixture into the springform pan. I used a cup base to make sure it was compacted and evenly layered.
  3. Refridgerate until the filling is made.
  1. Make sure all ingredients are at room temperature. They need to have sat out for 30 minutes at least. This helps with texture. Preheat oven to 300°F
  2. With a paddle attachment beat cream cheese until it is smooth and a little fluffy.
  3. Add in the heavy cream and let it mix in. It should be a bit looser now.
  4. Add in pyure and vanilla. Mix until it looks fluffy and taste to make sure you don’t need more sweetner.
  5. Add in eggs one at a time. Beating slowly so you don’t add to much air into them, this helps get a silky texture.
  6. Cut some of the strawberries into small chunks to fold into batter. I used about half of my container, after mixing in I probably could have done more. This depends on how many you want on top of the cake.
  7. Once they are mixed in pour the filling into the prepared crust.
  8. Bake for 30-35 minutes. The edges should be set but the middle still a bit jiggly. If you aren’t quite sure if it is ready the center of the cheesecake should be 150°F.
  9. Let cool completely to before trying to remove from springform pan. Watch video in this post to see how I removed the cheesecake from the pan and how I decorated it on top.
Recipe Notes

Yes yes I know I said sugar-free then gave you a crust with sugar. I didn’t have any almond flour or almonds to make the crust I wanted to so I went with the next best thing and ground up graham crackers. This recipe here looks like the perfect S crust with no sugar  and extra fat, I hope to make this soon!