Sugar free cheesecake with a slice missing

Sugar Free Cheesecake

We’re so excited to share this amazing recipe for sugar free cheesecake – it tastes just like a traditional sugar-filled cheesecake, but without the extra calories!

We’ve been focusing on getting in shape for our wedding in Paris and eating cleaner has been part of that plan, which helped Karen drop 25 pounds!

This cheesecake with berries recipe will satisfy your sweet tooth while cutting lots of extra calories.

We turned this sugar free dessert into a strawberry blueberry cheesecake which is perfect for a patriotic holiday picnic.  Can you say red, white, and blue cheesecake!

To make this berry cheesecake, we started by making our traditional sugar free cheesecake then added a sugar free strawberry sauce and topped it with strawberries and blueberries.

This berry topped cheesecake will become one of our favorite sugar free low carb desserts!

Sugar free cheesecake with strawberries and blueberries

Sugar Free Cheesecake Sweetener

For the sugar free sweetener for this recipe we reached for Purecane All-Natural Zero Calorie Sweetener.

Purecane features a number of different sweetener options: from traditional baking sweetener, to brown sugar style sweetener, to powdered confectioners sweetener.

Purecane is made from fermented sugar so it has all the natural qualities of sugar but without the sugar, calories, or carbs!

For this recipe we used the brown sugar for the sugar free graham cracker cheesecake crust. We also reached for the Purecane powdered sugar for the cheesecake filling. 

The light texture of the powdered sugar helps keep the cheesecake extra light and creamy.

Sugar free cheesecake topped with berries

Decorating Cheesecake with Strawberry and Blueberry

Turn this sugar free cheesecake into a berry cheesecake by adding our sugar free strawberry sauce and adding fresh blueberries and strawberries.

An elegant way to decorate your cheesecake with strawberry and blueberry is rim the top portion with fresh berries rather than covering the entire top with berries.

We started by covering the top of the with our sugar free berry sauce for cheesecake. This helps to hide any cracks or imperfections on the top of the dessert.

Next grab your berries and slice some of the strawberries in half.

Start by placing the large, whole strawberries in a crescent formation on the top edge. Add in the sliced strawberries, then fill in the gaps with blueberries. Feel free to also add some almond slices to fill in gaps.

Slice of sugar free cheesecake with berries

Sugar Free Cheesecake Recipe

Serves: 12

Prep Time: 20 Minutes

Cook Time: 75 Minutes

Additional Time: 6 Hours

Ingredients:

Crust:

  • 18 sugar free graham crackers
  • 2 tbsp Purecane zero-calorie brown sugar
  • ¼ cup pecans
  • ⅓ cup of butter, melted
  • 1 tsp vanilla extract 

Cheesecake Filling:

  • 4 blocks of cream cheese (32 oz. total)
  • 1 cup Purecane zero-calorie powdered sugar
  • ⅔ cup creme fraiche
  • 3 large eggs, whole
  • 1 large egg, yolk only
  • 1 tsp vanilla extract

Sauce:

  • 1 cup strawberries, sliced
  • 1 tbsp Purecane zero-calorie powdered sugar
  • Juice of one lemon
  • Strawberries and blueberries, for garnish

Directions:

  1. Preheat your oven to 325 degrees F.
  2. Using a food processor, pulse the pecans until they turn into crumbs.
  3. Next, add the graham crackers to the pecan crumbs in the food processor. Process at medium speed until it turns into crumbs.
  4. Add in the Purecane zero-calorie brown sugar, the melted butter, and the vanilla extract to the crumbs and turn on the food processor once again until well combined.
  5. Pour the crumbs into a greased springform pan and use your hands or a spatula to firmly press into the bottom and sides of the pan.
  6. Meanwhile, add your cream cheese and creme fraiche into a mixer and mix on medium speed until soft. Then, add in the Purecane zero-calorie powdered sugar and the vanilla extract and mix.
  7. In a separate bowl, add one egg yolk to three whole large eggs and beat with a fork. Add to the mixer and mix on low until combined. Avoid overmixing once the eggs are added.
  8. Pour the cheesecake filling over the crust in the springform pan. Spread with a spatula until smooth and bang the pan down to remove any bubbles.
  9. Bake for 70-75 minutes until the edges are golden brown, the center springs back to the touch, but is still jiggly.
  10. Once done, remove from the oven and let cool for 15 minutes, then run a knife around the edge of the crust to help free it from the pan.
  11. Let the cheesecake cool for at least an hour on the countertop before placing it in the refrigerator for at least 5 hours.
  12. To make the sauce, add the sliced strawberries, Purecane zero calorie powdered sugar, and lemon juice to a sauce pan at medium heat. Cook for a few minutes until the juices release from the berries. Then add to a blender to puree the sauce.
  13. Top the cheesecake with the cooled pureed strawberry sauce and fresh blueberries and strawberries.
Sugar free cheesecake with a slice missing

Sugar Free Cheesecake Recipe

Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 6 hours
Total Time: 7 hours 35 minutes

Cut carbs & calories with this irresistible sugar free cheesecake recipe, complete with a sugar free graham cracker crust & berry sauce.

Ingredients

  • 18 sugar free graham crackers
  • 2 tbsp Purecane zero-calorie brown sugar
  • ¼ cup pecans
  • ⅓ cup of butter, melted
  • 1 tsp vanilla extract
  • 4 blocks of cream cheese (32 oz. total)
  • 1 cup Purecane zero-calorie powdered sugar
  • ⅔ cup crème fraiche
  • 3 large eggs, whole
  • 1 large egg, yolk only
  • 1 tsp vanilla extract
  • 1 cup strawberries, sliced
  • 1 tbsp Purecane zero-calorie powdered sugar
  • Juice of one lemon
  • Strawberries and blueberries, for garnish

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Using a food processor, pulse the pecans until they turn into crumbs.
  3. Next, add the graham crackers to the pecan crumbs in the food processor. Process at medium speed until it turns into crumbs.
  4. Add in the Purecane zero-calorie brown sugar, the melted butter, and the vanilla extract to the crumbs and turn on the food processor once again until well combined.
  5. Pour the crumbs into a greased springform pan and use your hands or a spatula to firmly press into the bottom and sides of the pan.
  6. Meanwhile, add your cream cheese and creme fraiche into a mixer and mix on medium speed until soft. Then, add in the Purecane zero-calorie powdered sugar and the vanilla extract and mix.
  7. In a separate bowl, add one egg yolk to three whole large eggs and beat with a fork. Add to the mixer and mix on low until combined. Avoid overmixing once the eggs are added.
  8. Pour the cheesecake filling over the crust in the springform pan. Spread with a spatula until smooth and bang the pan down to remove any bubbles.
  9. Bake for 70-75 minutes until the edges are golden brown, the center springs back to the touch, but is still jiggly.
  10. Once done, remove from the oven and let cool for 15 minutes, then run a knife around the edge of the crust to help free it from the pan.
  11. Let the cheesecake cool for at least an hour on the countertop before placing it in the refrigerator for at least 5 hours.
  12. To make the sauce, add the sliced strawberries, Purecane zero calorie powdered sugar, and lemon juice to a sauce pan at medium heat. Cook for a few minutes until the juices release from the berries. Then add to a blender to puree the sauce.
  13. Top the cheesecake with the cooled pureed strawberry sauce and fresh blueberries and strawberries.

Looking for more Sugar Free Dessert Recipes?

We have a variety of the best sugar free desserts on our blog, here are some you’ll love:

Sugar free cheesecake recipe with strawberries and blueberries

Click this link to pin this Sugar Free Cheesecake Recipe recipe on pinterest. 

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