This Low Carb Keto Sugar-Free Cheesecake with Strawberries is sweetened with Splenda and has a lovely citrus flavor from the zest of a whole lemon and a whole orange. Topped with fresh strawberries and sugar free strawberry jam, this is really a great treat for anyone on a low-carb diet.
WHY I LOVE THIS Low Carb Keto Sugar-Free Cheesecake with Strawberries
• This recipe has one of my favorite combos: Cheesecake and strawberries.
• Strawberry cheesecake that will help your carb craving.
• This is a guilt-free dessert with a delightful creamy texture.
• This cheesecake happens to be low-carb and gluten-free since it is a crustless cheesecake!
• Has a wonderful citrus flavor to it from the zests of fresh lemon and orange.
• The sugar-free melted strawberry jam on top makes it!
• One of my favorite desserts for a low carb diet.
What you Need
INGREDIENT NOTES
Cream Cheese: You will need a pound/ 16 ounces of cream cheese. Ensure that the cream cheese is softened at room temperature.
Splenda: This recipe calls for one cup of Splenda. Make sure you buy the bag, not the packets. You can also use Stevia if you desire. Find them at any local grocery store. I found the bag of Splenda at Publix.
Eggs: Two whole eggs are needed for this cheesecake, this helps bring the cheesecake together. Eggs have to be at room temperate as well. You can do this by running warm water over them in a bowl for a few minutes. Make sure the water is not too hot though because you do not want to cook the eggs.
Fruit: You will need the zest of a whole lemon and a whole orange (the orange and lemon zest make it!!) Then the main topping of the cheesecake is fresh strawberries.
Topping: Obviously you'll need the fresh berries plus the star of the toppings show! The sugar-free melted strawberry jam. This brings it all together adding some sweetness to the creamy cheesecake. Buy your favorite sugar-free strawberry jam you like. I like Polaner because it is delicious plus it has some fiber in it! You can also make homemade jam if you desire. I have a good paleo strawberry jam-however if you are on a strict diet, this jam is made with honey.
Pan: Use a round 6-inch pan or a spring form pan. Either a round cake pan or springform pan works. I used a cake pan for this cheesecake. Make sure you spray either pan well with nonstick cooking spray.
HOW TO MAKE Low Carb Keto Sugar-Free Cheesecake with Strawberries
1. First, preheat your oven to 350°F and spray a 6-inch round cake pan with nonstick cooking spray. (You could also use a spring form pan if you prefer to.) Set aside.
2. Next, with an electric hand mixer or stand mixer, beat the room temperature cream cheese on medium speed thoroughly in a large bowl. Beat on medium speed until the cream cheese is smooth. Slowly add in the one cup of sweetener (Splenda) while still mixing at low speed. Add eggs one at a time and beat well after each one is added. This ensures the eggs are fully mixed in. Add the rest of the ingredients (zest of the lemon and orange, heavy cream, and vanilla extract), scrape down sides of the bowl with a rubber spatula then stir to combine all of the ingredients.
3. Put the cheesecake batter into the prepared round/spring form pan and smooth out the top with a rubber spatula. Bake in the oven for 10 minutes. After the 10 minutes, bring the heat down to 275°F and bake cheesecake for one hour or until the edges are lightly brown. Turn off the oven after taking the cheesecake out.
4. Run a butter knife around the edges of the round pan and let the cheesecake cool by returning the pan back into the oven to cool down slowly. (If you are using a spring form pan, do the same thing use a butter knife to loosen up the cheesecake a bit) Do not worry if the center of the cheesecake looks a little wiggly, it will firm up as it cools.
5. Cover the cooled cheesecake with plastic wrap and stick it in the fridge overnight (or refrigerate for up to three days). To serve, run a butter knife around the sides of the pan edges again and carefully remove the cheesecake from the round pan. If using a spring form pan, run a butter knife along the side then just unlatch it and carefully lift the rims of the pan
6. To garnish the entire cheesecake, top with fresh whole strawberries and delicious melted sugar-free strawberry jam. To make the melted strawberry jam, put your desired amount of jam into a microwave-safe bowl. Microwave on high for about 20 to 30 seconds or until it has a nice drizzling consistency. Make sure you heat up the jam because that gives the cheesecake topping the best results! Serve and enjoy the best cheesecake that is for a low-carb diet!! Cut some individual slices to share! For any leftover cheesecake, store it in an airtight container in the refrigerator for up to three days. You can also store it in the freezer for about a month. If you store in the freezer make sure you tightly wrap the cheesecake in plastic wrap. Only put the cheesecake in the freezer, not the toppings. When you decide to eat it, decorate the cheesecake after it has thawed.
QUICK TIPS
• Add some other berries to this and make it a mixed berries cheesecake! Change it up and add a different type of jam if you want to!
• The most important thing in this recipe is ensuring you follow the oven directions exactly. Make sure to bake for 10 minutes, then bring down the heat to 275°F and bake for one hour.
• Top with some sugar-free or low-carb Cool Whip! Or some zero sugar whipped cream!
• Feel free to use your desired sweetener. I recommend Splenda because I think it tastes the best, however if you prefer stevia or monk fruit use those!
• Use a warm sharp knife to cut perfect slices. To warm up the knife, pour hot water over it and clean it off with a towel, then slice your cheesecake.
FREQUENTLY ASKED QUESTIONS
• Is this recipe dairy-free? Unfortunately, this recipe is not dairy-free and it is not vegan.
• Can I freeze this low carb cheesecake recipe? Yes, make sure you wrap it with plastic wrap to ensure there is no freezer burn. I would recommend putting the toppings on after taking it out of the freezer.
• How is this recipe low-carb? This cheesecake has no added sugar, full-fat cream cheese, no flour (crustless cheesecake), and has fresh strawberries with sugar-free strawberry jam on top making it low carb.
• Is vanilla extract sugar-free? Yes, most vanilla extracts should be sugar-free if it is pure vanilla. However, some vanilla extracts have added sugars. You just need to check the label to make sure if it is sugar-free or not.
• Do I have to use store bought jam? Of course not! If you like to make jam homemade, feel free to use yours or I have a Paleo Strawberry Jam recipe you could use!
Interested in some more low-carb/sugar-free healthy treats?
Skinny Blueberry Cheesecake Bars
Low Carb Chocolate Frosted Donuts
Low Carb Peanut Butter & Berry Waffles
Sugar-Free Gluten-Free Chocolate Strawberry Cake
Dairy Free No Bake Key Lime Yogurt Pie Recipe
Paleo No-Bake Chocolate "Peanut Butter" Cookies
Super Easy Mini Cheesecakes with Vanilla Wafer Crust
RELATED RECIPES
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Low Carb Keto Sugar-Free Cheesecake with Strawberries
Ingredients
- 1 pound cream cheese, softened
- 1 cup granulated Splenda
- 2 eggs at room temperature
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
Garnish
- Fresh strawberries
- Sugar free strawberry jam melted
Instructions
- Preheat the oven to 350°F. Spray a 6" round cake pan with non-stick cooking spray. Set aside.
- Using an electric mixer, beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
- Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275°F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
- Run a knife around the edges of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.
- Cover the cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around edges again and remove cake from the pan.
- Garnish with strawberries and melted jam. To melt, place strawberry jam in a microwave safe bowl. Microwave on high for 20-30 seconds or until drizzling consistency.
Notes
Nutrition
A Note from Lise...
Once in awhile, I like to cut back on my carbs. The first time I did it, I was a new mommy trying to get rid of some extra baby weight. I told one of my best friends from college that I was dieting. She said, "what are you cutting back on? Carbs or fat?" I said, "huh?" I had no idea what she was talking about. This was in 2002, so the carb craze was sort of new (I think). Anyhow, she gave me this awesome recipe which really hits the spot when you're not having sugar. (Thanks, Beth.)
My dad was on a no carb diet for a long time, so I used to make it for him on special occasions. This Low Carb Strawberry Cheesecake is sweetened with Splenda and has a lovely citrus flavor from the zest of a whole lemon and a whole orange. I drizzled it with some melted low-sugar strawberry jam, for a little added sweetness. But you could omit that if you wanted it to be strictly sugar-free. Also, it has no crust, so it's gluten-free too!
Anthony says
After you turn off the oven, how long do you leave it in the oven to slowly cool?
Guliz says
I made it but it is flat after cools
Karen says
Looks great! Maybe stupid question, but do you need to whip the heavy cream or not? And did you use Philadelphia cream cheese?
Jessica says
Can you substitute splenda for stevia? If so, how much stevia should we use?
Mom Loves Baking says
I would recommend Swerve. It's an all natural sugar substitute. You should be able to find it at most major grocery stores.
Alice says
do you have the nutritional breakdown? carbs? sugars?
Mom Loves Baking says
Yes I do. I just updated the recipe. 10 carbs per serving.
Mom Loves Baking says
So glad you like it. Enjoy! 🙂
Andy says
Such a great dessert. 🙂 Can't wait to try this tonight.
Vera Greenwood says
Very good will try it soon