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No-sugar cheesecake is my go-to for chill get-togethers and when I want something tasty but not heavy with my afternoon coffee. You still get that familiar cheesecake flavor but without regular sugar. The layer of fresh strawberries on top just makes it even more fun and keeps things interesting.
I first made this on a Sunday when friends popped by and they all asked for the steps right after tasting it. Now it's basically a staple at our family celebrations.
Ingredients
- Sugar-free butter cookies: these make the base and are quick to smash up—use good ones with no sneaky sugars
- Light butter: holds everything together and keeps calories down. Go for a fresh, mild one
- Low-fat quark: makes the filling super creamy and loaded with protein—usually freshest if you buy local
- Cream cheese with very little fat: adds extra smoothness and won't weigh things down
- Fine wheat semolina: helps bind everything and keeps it light. The finer, the softer the filling
- Eggs: these help the filling set but still keep it fluffy. Go for fresh ones for max volume
- Lemon juice: adds a bright kick of freshness
- Erythritol stevia blend: gives you natural sweetness without the calories and mixes in well
- GOT7 vanilla flavor powder: brings strong vanilla notes and a creamy boost—just pick one that isn't artificial-tasting
- Fresh strawberries: these make the fruity top—pick the ripest, yummiest ones you can get
- Plant-based gelling agent: sets the fruit layer and usually doesn't add any weird flavors—perfect here
- Water: just grab some fresh tap water to mix with the gelling stuff
Step-by-step guide
- Cool cheesecake before serving:
- Pop the finished cheesecake in the fridge for at least two hours. That way the strawberry topping sets up and you'll get neat slices.
- Add strawberry layer:
- Wash, hull, and chop up your strawberries, then blend them until they're smooth. Stir the gelling powder into water, bring it to a boil, and mix in the strawberry puree. Warm it all together for a bit, then pour the warm strawberry layer evenly on the cooled cheesecake. It'll firm up as it chills.
- Bake and let it cool off:
- Start by preheating your oven to 160°C top and bottom heat. Bake the cheesecake for 50 minutes until the top is golden and the center jiggles a bit. After baking, crack the oven open with a wooden spoon to let it cool slowly—this keeps it from cracking.
- Make the filling:
- In a big bowl, combine low-fat quark, light cream cheese, semolina, eggs, lemon juice, sweetener, and vanilla powder. Mix for a couple of minutes until light and fluffy. Pour it onto the cookie base and smooth it with a spatula so the layer is nice and even.
- Prep the base:
- Put your butter cookies in a zip bag and crush them as fine as possible—the finer, the better. In a bowl, mix these crumbs with super-soft butter until you’ve got a uniform crumbly mix. Rub your baking pan with a bit of butter, dust it with a little semolina, then press the crumb mix into the bottom using your hands or the base of a glass to get it compact and even.
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Need to know
High in protein and light on calories, it fits easily with all sorts of eating plans. Baked without regular sugar, but still nice and sweet thanks to sugar alternatives. Super easy to prep—if you leave it overnight, the flavor gets even better. My favorite memory is sharing it at a picnic in the park where that creamy filling and fresh strawberry layer impressed everyone. It's the vanilla hint in the mix that everyone always asks about.
Storage hints
No-sugar cheesecake stays fresh in the fridge for up to three days if you keep it in a well-sealed container—helps keep the base crunchy too. If you want, freeze single slices and they’ll thaw at room temperature just fine and still taste great.
Switching things up
Raspberries or mango swap in easily for the strawberry layer—just make sure your fruit is ripe and tasty. Out of butter cookies? Whole grain cookies or even rusk work great for the base. If needed, sub the cream cheese with skyr for an extra protein kick.
Serving tips
It’s yummy on its own, but a drizzle of sugar-free chocolate sauce makes it special. Or add more fresh berries, or a bit of lemon zest on top of the filling. Goes super well with a shot of espresso or an iced coffee for a perfect light treat in the summer.
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Origins and what's special
Cheesecake’s a big favorite in Germany and there are tons of different ways people make it. This sugar-free twist came about because we wanted a classic treat that’s a bit healthier. The combo of the creamy center, crunchy base, and that fresh fruit top is a hit—even folks who swear by old school sugar cakes get won over.
Frequently Asked Questions
- → Can I swap out the crust?
Sure thing, use any no-sugar cookies you love or even crushed nuts if you want.
- → How do I get a creamy texture?
When you mix up eggs, low-fat curd, and cream cheese, it turns extra creamy.
- → Is there something else instead of strawberry on top?
Yep, go for raspberries, mango, or any fruit you’re into, or just keep it plain.
- → What could I use instead of erythritol-stevia?
Swap in your favorite low-calorie sweetener, whatever works for you.
- → How long does it last in the fridge?
Popped in the fridge, it stays good and tasty for 2-3 days.