The Cheesecake Factory Low Carb Cheesecake with Strawberries
The Cheesecake Factory’s Low Carb Cheesecake with Strawberries is a delectable treat that will satisfy your sweet tooth without all the guilt. This low-carb version of the classic dessert is made with creamy cream cheese, fresh strawberries, and a gluten-free crust. Perfect for special occasions or just for a special treat, this cheesecake is sure to impress. Plus, it’s a healthier option for those watching their carb intake.
The Cheesecake Factory’s Low Carb Cheesecake with Strawberries is a healthier take on a classic dessert. It’s an indulgent treat that is perfect for special occasions or everyday enjoyment. This version of the popular dessert is made with cream cheese, Greek yogurt, and fresh strawberries for a delicious combination of flavors. The crust is made with gluten-free oats and almond flour, making this a great option for those with gluten sensitivities. The low-carb cheesecake is easy to make at home and just as delicious as the classic version.
This recipe yields one 9-inch cheesecake and takes about an hour to prepare, plus additional time for cooling and chilling. It can easily be adapted to accommodate any dietary restrictions or preferences by using sugar-free or dairy-free alternatives. The cheesecake can be enjoyed on its own or served with fresh fruit, nuts, or other toppings of your choice.
This cheesecake is an easy and delicious treat that is sure to impress. With its low-carb ingredients and delicious flavor, it’s the perfect dessert for any occasion.
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons honey
- 3 packages cream cheese
- 1/2 cup Greek yogurt
- 1/4 cup sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup fresh strawberries, chopped
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the oats, almond flour, butter, and honey. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the yogurt, sweetener, vanilla extract, and cinnamon and beat until well combined.
- Fold in the strawberries and pour the mixture into the prepared pan.
- Bake for 30 minutes. Remove from the oven and let cool before refrigerating for at least 2 hours.
- Calories: 180
- Fat: 11 g
- Carbohydrates: 7 g
- Protein: 4 g
This cheesecake takes about an hour to make, including 30 minutes of baking time and at least 2 hours of cooling and chilling time.
- 9-inch springform pan
- Mixing bowl
- Electric mixer
- Serve with fresh fruit, such as strawberries, raspberries, or blueberries.
- Top with nuts, such as almonds or walnuts.
- Drizzle with a sugar-free caramel sauce.
- Garnish with mint leaves or edible flowers.
- Substitute the Greek yogurt with coconut or almond yogurt for a dairy-free alternative.
- Replace the fresh strawberries with other fruit like blueberries or raspberries.
- Add a teaspoon of almond or hazelnut extract for a nutty flavor.
- For a chocolate twist, add a teaspoon of cocoa powder.
- Greek yogurt: For a dairy-free alternative, use coconut or almond yogurt.
- Sugar-free sweetener: You can use regular sugar or honey instead.
- Strawberries: Raspberries, blueberries, or other fresh fruit can be used.
- Almond flour: You can use coconut or oat flour instead.
The cheesecake should be stored in the refrigerator in an airtight container for up to four days. If you plan to freeze the cheesecake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to two months.
- To make the cheesecake extra creamy, use room temperature cream cheese.
- Mix the ingredients on low speed to avoid incorporating too much air.
- To avoid cracks on the top of the cheesecake, don’t over bake it.
- Let the cheesecake cool and set in the refrigerator for at least 2 hours before serving.
- This cheesecake can be served on its own or with a side of fresh fruit or a dollop of whipped cream.
- For a richer flavor, add a tablespoon of lemon juice to the cream cheese mixture.
- The cheesecake can be prepared in advance and stored in the refrigerator for up to four days.
- This recipe was adapted from The Cheesecake Factory’s Low Carb Cheesecake with Strawberries.
Frequently Asked Questions
- Can I make this cheesecake dairy-free? Yes, you can use coconut or almond yogurt instead of Greek yogurt and coconut or almond cream cheese instead of regular cream cheese.
- Can I freeze this cheesecake? Yes, you can freeze this cheesecake for up to two months. Wrap it tightly in plastic wrap and store it in a freezer-safe container.
- Can I use other fruits instead of strawberries? Yes, you can use raspberries, blueberries, or any other fresh fruit of your choice.
- How long will this cheesecake last? This cheesecake can be stored in the refrigerator in an airtight container for up to four days.
Categories: Desserts, Low-Carb, Gluten-Free, Suitable for all seasons.
The Cheesecake Factory’s Low Carb Cheesecake with Strawberries is a decadent treat that is sure to please. With its creamy texture, sweet flavor, and fresh strawberries, this low-carb version of the classic dessert is a healthier option for those watching their carb intake. Plus, it’s easy to make at home and can be adapted to accommodate any dietary restrictions or preferences. Serve this delicious cheesecake on its own or with a side of fresh fruit and enjoy!
Whether you’re looking to indulge in a sweet treat or impress your guests at a special occasion, this cheesecake is sure to be a hit. With its delicious flavors and ease of preparation, you’ll be sure to wow your family and friends. So go ahead and give it a try!
Thanks for reading! I hope you enjoy making this cheesecake as much as I do. If you have any feedback or suggestions, please feel free to share. Bon appétit!