* Some images in this post are AI-generated and are used for visual inspiration. The cheesecake reflects the actual recipe shared here. (forgot to take a photo of my baked goodies)
There’s something about strawberries that instantly feels special.
One day, my husband surprised me on Valentine's Day with a beautiful bunch of ripe strawberries. They were perfectly red, juicy, and honestly… too many to eat all at once. As much as I wanted to finish them immediately, I knew they wouldn’t last long sitting in the fridge.
So instead of letting them go to waste, I decided to preserve them.
How I Preserved My Strawberries
Preserving strawberries is surprisingly simple, and it’s a lifesaver if you love using fresh fruit for desserts.
Here’s exactly what I did:
• Washed the strawberries thoroughly
• Sliced them in half
• Squeezed half a lemon/lime
• Added a few stevia sachets
• Mixed everything gently
• Stored them in the freezer
That was it.
This way, I could enjoy them anytime, either as a quick snack or as an ingredient for my favorite low-carb desserts.
And if you know me, you already know…
Cheesecake is always my weakness.
Turning Preserved Strawberries into Cheesecake
A week later, my dessert cravings kicked in.
Instead of buying new ingredients, I remembered my frozen strawberries waiting patiently in the freezer. Perfect timing.
Since frozen strawberries release moisture, I cooked them first to create a thicker, more flavorful strawberry mixture, perfect for swirling into cheesecake batter.
And honestly? Best decision ever.
Here's my Low-Carb Strawberry Cheesecake Recipe
Rich, creamy, slightly tangy, and completely satisfying without the sugar overload.
Ingredients
• ½ cup almond flour (Blue Diamond Almonds Almond Flour)
• 2 sachets stevia (I use Truvia Calorie-Free Sweetener Stevia)
• 2–3 tbsp melted butter
• 225 g cream cheese (softened)
• 9 sachets stevia (adjust to taste)
• 1 egg
• 110 ml all-purpose cream (can be altered with sourcream)
• 1 tsp vanilla extract
• Preserved frozen strawberries
(previously mixed with lemon/lime & stevia)
Instructions:
- Cook frozen strawberries over low heat
- Stir gently until softened
- Let excess moisture evaporate
- Cool completely
👉 This prevents a watery cheesecake.
2. Make the Crust
- Combine almond flour + stevia
- Add melted butter
- Mix until crumbly
- Press firmly into a 5-inch mold. Aluminum Round Cake Pan With Removable Bottom
Optional but recommended: Chill OR pre-bake for a firmer base
- Soften cream cheese
- Add stevia → mix until creamy
- Add egg → mix well
- Add all-purpose cream
- Add vanilla extract
Mix until smooth & silky.
- Pour batter over crust
- Add cooked strawberry mixture
- Swirl gently
👉 Don’t overmix — keep that beautiful marble effect.
Bake at 160–170°C for 30–40 minutes
✔ Edges set
✔ Center slightly jiggly
Cool → Refrigerate 3–4 hours minimum
Overnight = ultra creamy texture (yay!)
Why This Cheesecake Works for Low-Carb Lifestyles
This dessert is:
✔ Low-carb
✔ Sugar-free
✔ Keto-friendly
✔ Made with almond flour crust
✔ Sweetened with stevia
✔ Perfect for portion control
You still get that classic creamy cheesecake experience, without the guilt.
Final Thoughts
What started as a simple strawberry gift turned into a dessert I now make regularly.
Preserving fruit isn’t just practical; it opens up so many possibilities for spontaneous baking moments.
And if you're someone who loves:
• Low-carb desserts
• Sugar-free cheesecake
• Keto sweets
• Easy homemade recipes
This one is absolutely worth saving.
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