- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 40 minutes
- Servings: 12
- Calories: Approximately 285 per serving
Ingredients
For the Crust
- 2 cups almond flour
- ¼ cup melted unsalted butter
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the Cream Cheese Layer
- 16 ounces cream cheese, softened
- ¾ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- ½ cup water
- 2 tablespoons powdered erythritol
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
Instructions
Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, combine almond flour, melted butter, powdered erythritol, vanilla extract, and salt until the mixture resembles damp crumbs.
Press the mixture evenly into the prepared baking dish.
Bake for 12–15 minutes or until lightly golden.
Allow the crust to cool completely before adding the filling.
Step 2: Make the Cheesecake Filling
Using a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol and vanilla extract. Continue mixing until fully incorporated.
In another bowl, whip the heavy cream until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread evenly over the cooled crust.
Place the dessert in the refrigerator while preparing the topping.
Step 3: Prepare the Strawberry Layer
Combine water, erythritol, and lemon juice in a saucepan over medium heat.
Heat until the sweetener dissolves completely.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Add the bloomed gelatin to the warm strawberry mixture and stir until dissolved.
Remove from heat and allow the mixture to cool for about 10 minutes.
Fold in the sliced strawberries.
Carefully spoon the strawberry mixture over the cream cheese layer.
Refrigerate for at least 3 hours, or until completely set.
Step 4: Serve
Once fully chilled, cut into 12 squares.
Serve cold with additional whipped cream or fresh strawberries if desired.
Recipe Tips
- Use room-temperature cream cheese for the smoothest filling.
- Allow the crust to cool completely before adding the cheesecake layer.
- Fresh strawberries provide the best flavor and texture.
- Chill overnight for even cleaner slices.
- Store leftovers covered in the refrigerator for up to 5 days.
Variations
- Add chopped pecans to the crust for extra crunch.
- Mix a few raspberries with the strawberries for added flavor.
- Top with sugar-free whipped cream before serving.
- Add a little lemon zest to brighten the filling.
Storage
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Information (Per Serving)
- Calories: 285
- Total Fat: 26g
- Saturated Fat: 13g
- Protein: 6g
- Total Carbohydrates: 9g
- Dietary Fiber: 3g
- Net Carbohydrates: 6g
- Sugars: 3g
- Sugar Alcohols: 5g
- Cholesterol: 68mg
- Sodium: 145mg
- Potassium: 120mg