Sugar-Free Strawberry Cheesecake
Easy to make and tastes amazing. This sugar-free strawberry cheesecake is a perfect diabetic-friendly dessert.
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Servings: 6
Calories: 215kcal
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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
Calories: 215kcal | Carbohydrates: 12g | Fiber: 2g | Net Carbs: 10gr | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 193mg | Potassium: 152mg | Sugar: 9g | Calcium: 119mg | Iron: 0.5mg