This dreamy cheesecake is smooth, rich, and ultra-satisfying — with zero sugar crashes. With a buttery almond flour crust and luscious cream cheese filling, it’s perfect for special occasions or midweek indulgence. Top it with fresh strawberries for a refreshing twist!

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Bake Time: 50–55 minutes
  • Chill Time: 3+ hours or overnight
  • Total Time: ~4 hours (includes chilling)
  • Servings: 8 slices
  • WW Points: ~3–5 per slice (varies with sweetener and crust)
  • Keto-Friendly, Gluten-Free, High-Protein

🧾 Ingredients List:

Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter 🧈
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/2 tsp cinnamon (optional)

Filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup Greek yogurt or sour cream (for protein + tang)
  • 2 large eggs 🥚
  • 1/2 cup powdered erythritol or monk fruit
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice 🍋

Topping:

  • Fresh strawberries, sliced 🍓
  • Optional: a few drops of liquid stevia for berry glaze

🥣 Step-by-Step Instructions:

  1. Preheat & Prep Pan:
    Preheat oven to 325°F (160°C). Line or grease a springform or pie pan.
  2. Make the Crust:
    Mix almond flour, melted butter, sweetener, and cinnamon. Press into the bottom of your pan. Bake for 8–10 minutes, then set aside to cool.
  3. Prepare the Filling:
    In a large bowl, beat softened cream cheese until smooth. Add yogurt, sweetener, vanilla, and lemon juice. Mix in eggs one at a time until fully blended.
  4. Bake the Cheesecake:
    Pour filling over cooled crust. Bake for 50–55 minutes, or until the center is set but slightly jiggly. Turn off oven, crack the door, and let cool gradually.
  5. Chill:
    Refrigerate for at least 3 hours (overnight is best).
  6. Top & Serve:
    Before serving, top with sliced strawberries. Optionally drizzle with stevia-sweetened glaze for shine!

🔁 Substitution Tips:

  • Use coconut flour for a nut-free crust (start with 1/2 the amount).
  • Swap Greek yogurt for protein-rich skyr or sour cream.
  • Want extra protein? Add 1 scoop unflavored whey to the filling.

💡 Recipe Variations:

  • Add a swirl of raspberry puree before baking.
  • Make mini cheesecake bites in muffin tins.
  • Go chocolate! Add 2 tbsp cocoa to the crust + dark chocolate chips to filling.

🥑 Serving Suggestions:

  • Serve chilled with berries or keto whipped cream
  • Dust with monk fruit powdered “sugar”
  • Slice and pack for meal-prep friendly desserts

🧊 Storage & Make-Ahead Info:

  • Fridge: Store in airtight container up to 5 days
  • Freezer: Freeze slices individually for up to 2 months
  • Reheat: Serve cold or bring to room temp — no heating needed!

❓ FAQs:

Q: Can I make this crustless?
A: Yes! Bake filling in a greased dish and adjust baking time (~40 mins).

Q: Can I use flavored protein powder?
A: Yes — vanilla or strawberry protein blends beautifully with the cream cheese.

Q: What sweeteners work best?
A: Powdered erythritol, allulose, or monk fruit give the smoothest texture.

💬 Personal Story:

I made this cheesecake the first time I hosted a family dinner after going keto — and no one believed it was sugar-free. It’s rich, creamy, and completely satisfying… even to cheesecake snobs. 🍰