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This recipe for sugar-free Strawberry Cheesecake tastes heavenly. If you haven’t noticed we just love cheesecake. Cheesecakes can easily be made for diabetics. Our Sugar-Free Key Lime Cheesecake, Pumpkin Cheesecake and Peach Cheesecake have all been altered to be 100 percent diabetic-friendly.,
Whenever you can find a dessert (especially any low-carb cheesecake) that is diabetic-friendly and tastes so good everyone will want it. If you have created a diabetic-friendly pantry, then you will have the ingredients ts you need on hand.
Recommended Kitchen Tools
- mixing bowls
- measuring cups
- measuring spoons
- electric mixer
- strawberry slicer
- Strawberry huller
- 6 inch springform cake pan
List of Ingredients
- cream cheese
- sugar-free cool whip
- sugar-free strawberry jello
- Walden Farms strawberry fruit spread
- Walden Farms strawberry sauce (optional)
- Almond flour
- butter
- Splenda sweetener
- pure Stevia liquid sweetener
- strawberries (preferably fresh)
How to make Sugar-Free Strawberry Cheesecake
Sugar-free Strawberry Cheesecake Recipe
Sugar-Free Strawberry Cheesecake
Ingredients
Crust
- 1/2 cup almond flour
- 1/3 cup Splenda granulated sweetener
- 2 tbsp butter – softened
Filling
- 8 oz package of cream cheese
- 1 tub sugar-free cool whip (1L size)
- 1 tsp Stevia – liquid
- 1 package sugar-free strawberry jello
- 1/3 cup Walden farms strawberry fruit spread
- 1/4 cup strawberries – chopped
- 2 tbsp strawberries – slices
Instructions
Crust
- Preheat oven to 350 °F (175°C)
- In a small mixing bowl, combine almond flour, sweetener and softened butter.
- With a fork, mix until it forms a loose crumble.
- Spread crumbs into the bottom of a 6 inch springform pan.
- Pat down with the back of a spoon.
- Bake in center of the oven for 10 minutes, or until the crust is golden.
- let cool.
Filling
- In a medium-sized mixing bowl, beat the cream cheese until smooth.
- Add liquid stevia and beat another minute or two.
- Add 1/3 of the tub of cool whip and mix with mixer on low speed for about 2 minutes. (be sure to scrape the sides of the bowl)
- Fold in the remainder of the cool whip and mix with a spoon or rubber spatula. (Do not over mix-keep it fluffy)
- Divide the mixture in half.
- Spread half of the mixture over the crust and smooth out the top.
- Chill.
2nd Layer
- In a small saucepan, combine the Walden farms jelly and the chopped strawberries.
- Over medium heat, bring the mixture to a simmer.
- Remove from heat and add 1/2 of the jello packet and stir well.
- Chill for 15-20 mins (once the pan has cooled)
- Pour the cooled jelly mixture over the chilled bottom layer and return to the refrigerator.
Top Layer
- Add the remainder of the jello packet top the remainder of the cream cheese mixture and blend well. (the jello should be thoroughly mixed and the mixture should be pink.)
- Fold the remaining cream cheese mixture over the jelly layer and smooth out the top.
- Chill in the refrigerator for 2 hours or more, before serving.
Nutrition
Nutritional Information
This recipe makes 6 equal-sized portions. The following information is for one serving, using specified ingredients.
- Calories – 216
- Total Fat – 17 gr
- Saturated fat – 8 gr
- Total Carbs – 12 gr
- Fibre 1 gr
- Protein – 5 gr
- Sodium – 226 mg.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Information
Using Frozen Strawberries
If you are unable or just don’t have fresh strawberries, it is certainly ok to use frozen strawberries, that have been thawed in our Sugar-free Strawberry Cheesecake. If you want to freeze your strawberries, this is easily accomplished in 3 easy steps.
If using frozen strawberries, drain them well, before using. If they are not drained, it can cause your filling to become watery.
Using Graham Crumbs instead of Almond flour
Almond flour significantly reduces the carbohydrates in any recipe where they are used in place of other flour or graham crumbs.
I realize that some prefer the taste of graham crumbs, which is understandable.
Our nutritional value for the sugar-free strawberry cheesecake is based on using Almond flour. Keep that in mind when substituting it with graham cracker crumbs, as it will increase the carbs per serving.
Using Strawberry jam instead of the filling
I do not recommend that you substitute any other jams or jelly in the filling, especially if it is not a sugar-free strawberry jam. The Walden Farms fruit spread is zero-calorie, zero-carb, and zero-sugar, which is an important part of this recipe.
This recipe uses 1/3 of a cup of Walden Farms fruit spread and the equivalent in a store-bought strawberry jam is approximately 65-70 grams of carbs and 260 calories.
Altering by adding non-sugar-free strawberry jam creates a dessert that is not diabetic-friendly.
Smuckers does a decent job with their sugar-free jams. Smucker’s Sugar-free Strawberry jam is much lower in calories and carbs than regular jam, but it is not zero, like the Walden Farms version of fruit spread.
Is this recipe Keto-friendly?
Yes, it is. As long as you don’t substitute the ingredients in our recipe for other ingredients, the sugar-free strawberry cheesecake is keto-friendly.
Can I make this recipe in a bigger springform pan?
Yes, you can make this in a 9-inch or 10-inch springform pan. Double the amount of ingredients and follow the same steps in the recipe.
Cut the larger cheesecake into twice as many slices. I make mine frequently in a 10-inch springform pan, and I cut it into 12 slices. This will ensure that your nutritional value remains the same.
Storing Instructions
Store covered in the refrigerator for up to 4 days. An airtight cake container is ideal.
Freezing is not recommended.
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
