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As far as sugar free cheesecake recipes go…

…this one takes the cake!

Sugar Free Cheesecake

May 19, 2015

Directions

Crust

1Mix together the melted butter, 2 tsp. of coconut sugar, and almond meal together.

2Set the mix to the bottom of a springform cake tin.

Filling

1Mix rest of the ingredients (except the strawberries) with a hand blender.

2Pour the mix on the cake crust and allow to cool in a freezer for 2-3 hours

3Garnish with fresh strawberries and serve chilled.

Ingredients

Crust:

¼ cup butter, melted

2 tsp. coconut sugar

1 cup almond meal

Filling:

1 tsp coffee powder

1/2 cup of coconut sugar

300 g ricotta cheese

150 g sour cream

3-4 strawberries (optional)

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More detailed directions (with pictures)

This is a recipe for a no-bake cheese cake. It takes less time to prepare and can be stored in the refrigerator for a longer period of time.

If you want you can even use full-fat cream and cheese, which will give a thicker texture and can be set in the fridge, instead of the freezer.

Mix 2 tsp. of coconut sugar with almond meal.

Mix butter with the crust mix. Mix all the ingredients.

Set the crust mix at the base of the springform cake tin. Use your hands to press the mix evenly.

Allow the crust to cool in a refrigerator for around an hour.

For the cheese cake mix, mix the cheese, sour cream and coconut sugar.

Add coffee powder to the mix.

Mix all the ingredients with a hand mixer or a whisk.

Run the mixer for 15-20 seconds.

Pour the mix in the cake tin which has the crust already set.

Allow the cake to set in the freezer or the refrigerator.

Garnish the cake with coffee powder and strawberries.

Serve chilled.