Sugar-Free Strawberry Cheesecake – Creamy and Easy to Make
Discover a delicious sugar-free strawberry cheesecake recipe: creamy, refreshing, and easy to prepare.
Sugar-Free Strawberry Cheesecake
Course: DessertCuisine: RomanianDifficulty: Easy12
servings1
hour1
hour40
minutes200
kcal2
hours40
minutesSummer always seems to call for light, refreshing desserts packed with fruit. And if they’re sugar-free too, even better. This strawberry cheesecake is one of those simple, creamy and flavorful desserts that disappears from the table almost instantly.
The strawberries add freshness, the cream is smooth and delicate, and the combination of flavors makes it perfect for warm days or for those moments when you want something sweet, but a little more balanced.
I don’t have many photos of the inside, but I promise it’s full of fruit and exactly the kind of dessert that makes you crave a second slice.
And now, the best part: the ingredients and the recipe.
Ingredients
1 kg of strawberries
600 g cream cheese
500 g of unsweetened cream
400 g digestive biscuits (without sugar)
2 lemons
2 gelatin sachets
180 g of melted butter
5 sweetener lozenges (of your choice)
Preparation method
- First, I crushed the biscuits and mixed them with melted butter until I got the perfect texture for the cheesecake base. Then I pressed the mixture into a springform pan.
I sliced a few strawberries and placed them around the edges of the pan for a beautiful final look. Some of the strawberries were finely chopped, while the rest were cooked over low heat with lemon juice and sweetener until slightly softened.
Finally, I blended everything into a smooth and flavorful strawberry topping.
- I mixed the cream cheese with whipped cream, gelatin prepared according to the package instructions, lemon zest, and lemon juice added gradually to taste.
Half of the cream mixture went over the biscuit base, followed by the chopped strawberries and the remaining cream on top. I saved a few spoonfuls for decoration, but that part is completely optional.
I refrigerated the cheesecake for 2–3 hours so the cream could firm up enough to hold the topping. Meanwhile, I blended the cooked strawberries and mixed them with gelatin before pouring the mixture over the cheesecake.
I left everything in the fridge overnight, then carefully removed the ring from the pan the next day. The result was exactly what I hoped for: creamy, fruity, and full of strawberry flavor. The decoration, of course, is up to you. - From what I heard, the cheesecake disappeared almost immediately, which honestly makes me the happiest. Nothing compares to the joy of seeing people truly enjoy the dishes and desserts made with love
1 Comment
The more, the better.., but there’s never enough!..🥰