Eva’S Sugar Free Baked Cheesecake Recipe

Name: Eva’S Sugar Free Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BASE:; 1 1/2 cup almonds (processed to crumbs); 80g butter, melted; 2 tbsp Natvia; 2 tbsp cocoa; 1 tsp vanilla extract; CHEESY SECTION:; 750g Philadelphia cream cheese (full fat); 2 large eggs; 60g Natvia; 1 tsp vanilla extract; TOPPING:; 2 punnets strawberries (1 for coulis/sauce, 1 for fresh topping); 3 tsp Natvia; 1 tbsp lemon juice; 1 tsp vanilla extract

Servings: persons

BASE:
1 1/2 cup almonds (processed to crumbs)
80g butter, melted
2 tbsp Natvia
2 tbsp cocoa
1 tsp vanilla extract
CHEESY SECTION:
750g Philadelphia cream cheese (full fat)
2 large eggs
60g Natvia
1 tsp vanilla extract
TOPPING:
2 punnets strawberries (1 for coulis/sauce, 1 for fresh topping)
3 tsp Natvia
1 tbsp lemon juice
1 tsp vanilla extract

1
Combine melted butter, Natvia, cocoa, vanilla and mix well, before adding the almond crumb, mixing in thoroughly.
2
Press into the base of a greased 20cm springform cake tin. Chill in the refrigerator for about 30 mins. Beat the cream cheese with an electric mixer for 2-3 minutes.
3
Add eggs, Natvia and vanilla, and continue to beat until completely smooth.
4
Pour onto the prepared almond base and bake at 150u00b0C (130u00b0C fan-forced) for an hour.
5
Allow to cool in the oven with the door ajar.
6
To make the strawberry coulis, add one punnet of strawberries to a small pot.
7
Add Natvia, lemon juice and vanilla and cook on medium heat until the mixture is pretty mushy and reduced a little.
8
Blend with a stick blender until it appears smooth. Push through a sieve for a beautiful smooth sauce.
9
Once the cake is completely cooled, cut up the fresh punnet of strawberries and arrange on the cake in your desired manner. Dot some of the strawberry sauce onto the fresh strawberries with a spatula or pastry brush.
10
Save the remainder of the coulis to pour onto individual slices when served. Enjoy.

1212

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: BASE:, 1 1/2 cup almonds (processed to crumbs), 80g butter, melted, 2 tbsp Natvia, and more.

Yes, Eva’S Sugar Free Baked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eva’S Sugar Free Baked Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions