Looking for a great-tasting cheesecake but in a low-carb version. This recipe will satisfy that cheesecake craving with a strawberry topping.

One of the most popular low-carb dessert recipes is cheesecake. And this recipe is just as rich, sweet, and delicious as sugar-filled recipes.

But what’s so easy about this recipe is that it’s a mix made by Keto Bakes! You know how much I love their products and have taste tested many of the mixes.

So, let’s get busy making this yummy cheesecake and topping.

making The Cheesecake

I used a traditional spring form pan for this recipe. My pan is rather old and is not non-stick. So, I make sure it’s really greased well and the cake doesn’t stick. It makes it so much easier to remove the cheesecake after it’s been baked and cooled. You can use either a 9 or 8-inch pan. I used the 9-inch, but an 8-inch pan will make the cheesecake taller.

As with traditional cheesecake, I made the crust first.

Just add melted butter to the crust mix and mix well, It will be wet. Place in a well-greased spring form pan, and bake for about 12 minutes. I did use a flat bottom glass, as suggested in the recipe, to press the crust into the pan to make it a nice smooth and even surface. The crust is extremely good with the texture and flavor of the traditional graham cracker crust. I loved the buttery taste.

The recipe calls for 24 oz of cream cheese and 16 oz of sour cream mixed with the packet that comes with the mix. I also used the egg as suggested. I don’t have a stand mixer, so I used my hand mixer and it did well.

Pour the mix over the crust and bake for 40 minutes. I baked for 35 minutes to see how well it cooked since my old oven isn’t the best at baking sometimes. I ended up baking for 5 more minutes. The recipe states that the cake will not be firm, which mine was not. After it cooled it was the correct consistency. But……………..

The cheesecake did crack, as you can see in the picture above. When I took it out of the oven to cool, it looked perfect. But, oh well. It still tastes great and the topping hides the cracks. 😊

I have read that cooking cheesecake with water will keep the top from cracking, but I don’t know if it would work with this low-carb version or not. If anyone has any suggestions on how to stop cracking, please let us know in the comments.

I placed plastic wrap over the top of the pan and stored it in the fridge until the next day when I made the strawberry topping. If you aren’t going to use a topping, just make sure it’s stored in the fridge for a couple of hours before you serve.

the topping

I love the classic taste of cheesecake, even without a topping. But, I wanted to see how well the Sugar-Free Berry Pie filling tasted and the ease of making it. You can also use this mix to make jam.

The topping was very, very easy to make. Cook your berries for about 15 minutes and then add the mix. Stir well and set aside. If the topping is too thick, add more berries or as I did, a bit of water. The topping was a perfect consistency. You can also use frozen berries but it’s strawberry season now in Florida and I much prefer fresh berries.

After the cheesecake was completely cooled, I poured the topping on top while the cheesecake was still in the spring form pan.

I put plastic wrap over the pan and set it in the fridge overnight before serving.

The topping would make great jelly and I could see the mix used with many different berries.

taste test and thoughts

As I stated above, I love cheesecake and this mix did not disappoint. The consistency was like the classic cheesecake and the flavor was just as good. I will certainly make the cheesecake again. ⭐⭐⭐⭐⭐

The topping was good, but I decided that I would use it more for jelly than a cheesecake topping. I may try the topping mix with blueberries next time. I just really liked the taste of the cheesecake alone. ⭐⭐⭐⭐

The cheesecake mix comes bundled with the topping mix at Keto Bakes. Be sure to check out all my other low-carb recipes and Keto Bakes mixes I have tasted and reviewed.

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