Strawberry Cheesecake
Cheesecake lovers, rejoice! If you've been searching for a way to enjoy your favorite dessert without the extra calories, this lightened-up strawberry cheesecake is just what you've been craving. We've taken all the creamy goodness of a classic cheesecake and given it a healthier twist, so you can savor every bite guilt-free. Perfect for any occasion or as a special treat, this cheesecake will satisfy your sweet tooth while keeping your health goals in check.
Why You'll Love This Lightened-Up Strawberry Cheesecake
Cheesecake is often seen as a decadent dessert reserved for special occasions, but with a few simple tweaks, it can easily fit into a balanced diet. This recipe swaps out full-fat cream cheese for a combination of low-fat Neufchâtel cheese and regular cream cheese, reducing the overall calorie count without sacrificing the rich, creamy texture we all love.
We've also adjusted the crust by using less almond flour and butter, making it lighter while still providing that satisfying crunch. And, of course, the star of the show—the strawberries—bring a fresh burst of flavor and natural sweetness, perfectly complementing the tangy cheesecake filling.
Ingredients Breakdown: What Makes It Healthier
Almond Flour Crust: Almond flour is a fantastic low-carb, gluten-free alternative to traditional flour, and it's packed with healthy fats and fiber. We've reduced the amount of almond flour and butter in this recipe, lowering the calorie content while keeping the crust deliciously nutty and crisp.
Low-Fat Cream Cheese: By substituting half of the full-fat cream cheese with Neufchâtel or reduced-fat cream cheese, we've cut back on the fat content without compromising the cheesecake's signature creaminess.
Monkfruit Sweetener: Monkfruit is a natural, zero-calorie sweetener that won't spike your blood sugar. It's an excellent choice for keeping the sweetness without adding unnecessary calories, making this cheesecake a great option for those watching their sugar intake.
Fresh Strawberries: Strawberries are naturally low in calories and high in vitamins, fiber, and antioxidants. They add a fresh, fruity topping that enhances the cheesecake without the need for heavy, sugary glazes.
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter (measured solid, then melted)
2 tbsp monkfruit, allulose, or stevia
1 tsp vanilla extract
Cheesecake Filling:
16 oz low-fat cream cheese (Neufchâtel or reduced-fat cream cheese), softened
16 oz regular cream cheese, softened
1 cup powdered monkfruit, allulose, or stevia
3 large eggs
1 tbsp lemon juice
1 tsp vanilla extract
Strawberry Topping:
1 1/2 lb fresh strawberries, divided (1/2 lb chopped and 1 lb cut into halves)
1/2 cup ChocZero strawberry jam
1/2 tbsp lemon juice
Instructions:
Crust:
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine almond flour, melted butter, monkfruit (or sweetener of choice), and vanilla extract. Mix until the ingredients are well incorporated.
Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool completely.
Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheeses until smooth and creamy.
Add the powdered sweetener, and continue to beat until fully incorporated.
Add the eggs one at a time, beating on low speed until just combined. Be careful not to overmix.
Stir in the lemon juice and vanilla extract until evenly distributed.
Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
Baking:
Preheat your oven to 325°F (163°C).
Place the springform pan in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan (water bath method).
Bake the cheesecake for 60-70 minutes, until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour to cool gradually.
After an hour, remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to prevent cracking as it cools.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Topping:
In a medium bowl, toss the chopped strawberries with lemon juice. Set aside.
Spread the ChocZero keto strawberry jam (if using) over the top of the cooled cheesecake.
Arrange the halved strawberries on top of the cheesecake in a decorative pattern.
Spoon the chopped strawberries over the halved strawberries for added texture and flavor.
Serving:
Carefully remove the sides of the springform pan.
Slice the cheesecake into 12-16 portions and serve chilled.
Nutritional Information (Estimated per Serving - 16 Servings):
Calories: ~246 kcal
Protein: ~7g
Carbs: ~10g (Net Carbs: ~5g after fiber)
Fat: ~21g
Fiber: ~3g
This version is lighter in calories while maintaining a creamy, rich texture with the fresh, vibrant flavor of strawberries on top. Enjoy!
Final Thoughts
This lightened-up strawberry cheesecake proves that you don’t have to sacrifice flavor to enjoy a healthier dessert. Whether you’re serving it at a family gathering or treating yourself to a special dessert, this cheesecake will satisfy your cravings without derailing your diet. Give it a try and let me know how it turns out—I’d love to hear your thoughts!
For more delicious and nutritious recipes, be sure to explore the rest of KevTheDietitian.com and follow me on Instagram @kevTheDietitian for daily inspiration. And remember, healthy eating is all about balance—so go ahead and enjoy that slice of cheesecake!
-Kev The Dietitian
