❤️Chocolate Strawberry Cheesecake🍓


For Crust:

  • 2 tbsp almond flour
  • 1 tbsp granular Swerve Sweetener
  • 2 tsp cocoa powder
  • 2 tsp butter melted

For Strawberry Filling:

  • 2 ounces cream cheese softened
  • 1/3 cup chopped strawberries (about 2 medium-large berries)
  • 2 tbsp confectioners Swerve Sweetener
  • 1 tsp grassfed gelatin you can use Knox but must dissolve it in warm water first. You would only need about 1/2 tsp

For Chocolate Topping:

  • 1 1/2 tbsp whipping cream
  • 1/2 ounce sugar-free dark chocolate chopped


For Crust:

1In a small bowl, whisk together the almond flour, sweetener, and cocoa powder. Stir in the butter until mixture resembles coarse crumbs.

2Lightly press into the bottom of a 4-inch mini cheesecake pan (don’t press firmly or it will stick too much when you try to slice the cake).

For Strawberry Filling:

1In a blender or food processor, combine the cream cheese, strawberries, sweetener, and gelatin. Blend until smooth. Spoon mixture over crust. Freeze until firm, about 2 hours (Freezing helps it set faster. Once it is set, you can leave it in the fridge. But it’s pretty tasty frozen too!).

2Remove the sides of the pan while the cake is still frozen.

For Chocolate Topping:

1In a small saucepan, heat the cream over low heat until very hot (try not to let it simmer). Add the chopped chocolate and let sit a few minutes until melted. Pour over the top of the frozen cake and let set.

2Refrigerate the cake until ready to serve.

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Recipe Name
Chocolate Strawberry Cheesecake
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