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Low Carb Strawberry Swirl Cheesecake


Cheesecake!  The quintessential low carb dessert, amiright?

When I first did Atkins in the 90’s – I ate so much low carb cheesecake that I thought I’d been ruined on it forever. Of course the low carb cheesecakes of the 90’s were a far cry from all the delicious low carb cheesecake recipes out there today.

 

 

In the “old days,” ? ☎️ ?  low carb cheesecakes were usually crustless ? – and basically a mixture of cream cheese, eggs, saccharin sweetener (ugh) and maybe some cinnamon.

It was better than nothing, but not great.    ?   ?   ?

With all of the improvements in sweeteners and the availability of low carb nut flours now, the low carb cheesecake game has definitely made some amazing strides!

And so I bring you this truly delectable low carb strawberry swirl cheesecake recipe! It’s so good that if you didn’t already know it was low carb and gluten free, you’d never guess!

 

 

Now imma bout to get real with some of you…

You ready??

You’ve gone and gotten lazy. There – I said it.

Don’t get me wrong – I love a quick low carb dessert recipe that gets me from craving to eating in less than five minutes as much as the next person (i.e. I’m not a complete moron.)

Case and point – this low carb Chocolate Brownie Mug Cake recipe.

That being said, this no bake cheesecake thing is getting a little out of hand.

In fact I’d go so far as to say that “no bake” cheesecake isn’t really cheesecake at all – at best it’s a really heavy mousse. And I’m not saying that it’s not tasty – but it does not, it simply can not, compare to REAL cheesecake.

So I’m going to ask you to work with me here and turn your oven on for this one. ? That’s right, you can do this. ? And I promise you that it will be worth it. ?

 

 

This crust is the same as the one for my wildly popular low carb raspberry cheesecake bars – it’s made with dried coconut and has a crunchy, chewy, texture and sweet, toasty, flavor that rivals any traditional graham cracker crust in my opinion.

The cheesecake itself contains less eggs than some versions, which results in a sturdy, but still very creamy texture that is to die for. ? Seriously.

I made this in three small cheesecake pans because I’d already packed up my large springform pan and put it into storage for our move, but you could easily make this in a 9 inch springform pan. You may have to cook it a little longer to get the center to set, but a quick jiggle of the pan will let you know when it’s ready (it will still move, but will no longer be liquidy.)

You will definitely need to let this cheesecake chill for at least a couple of hours before the center sets all the way, so plan ahead for that if you’re making it for an event.

Super rich, this cheesecake won’t be as tall as some others (does that make it a “short”cake? Sorry… ?) but the crust to cheesecake ratio is perfection as is in my opinion.

If you prefer a really thick cheesecake, you’ll have to double the filling recipe and then bake it for at least 30 minutes (maybe more) longer to get it to set up. Then will likely take a full 10-12 hours in the fridge to thoroughly chill. I have no doubt the end result will be epic and totally worth the extra time though!

So are you guys with me??

It’s time for a “real” (actually baked) cheesecake revival! Let’s do this! ?

NOTE: The company that makes my recipe videos used a larger pan and the cheesecake is extremely thin as a result – more of a bar and that’s fine, but if you want it a bit thicker than use the called for size, and if you want it really tall then double the filling recipe as stated in the instructions.

 

 

 

SUMMER IS COMING!  Not ready to get into that bathing suit yet?!?  I know the feeling!!!  Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!

Ingredients :

  • 6 Tbsp butter, softened
  • ½ cup granulated sugar substitute
  • ½ cup desiccated unsweetened coconut
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • 8 oz cream cheese
  • 1/3 cup granulated sugar substitute (I used )
  • 1 Tbsp lemon juice
  • 1 egg
  • 1/2 cup pureed strawberries (about 3/4 cup chopped)
  • 1 Tbsp granulated sugar substitute (I used Swerve)

Instructions :

  1. Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  2. Press into a lightly greased nonstick springform pan (8 inches or several mini’s) and set aside.
  3. Beat the cream cheese and sugar substitute together until smooth.
  4. Add the egg and lemon juice and mix until thoroughly combined.
  5. Pour the cheesecake filling over the crust.
  6. Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
  7. Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don’t over mix.
  8. Bake the cheesecake at 350 degrees: 30 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
  9. After baking the cheesecake will have a slight wiggle in the center while warm.
  10. Chill for several hours (longer for the bigger cake) until firm before serving chilled.

Written by Healthy Cat

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