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- 1 Cup Heavy Whipping Cream
- 3 Tsp Stevia Extract You might need to add more, depending on how sweet you want it to be.
- 1 Lemon Zested and juiced
- 250 g cream cheese at room temp
Strawberry Jam
- 1/2 Tsp Stevia Extract
- 1 Cup Frozen Strawberries You can use any frozen berries you like.
Instructions
For the strawberry jam
- In a nonstick sauce pan, cook your strawberries and stevia until you get a thick consistency (jam like). This should take 5-8 minutes.
- Set it aside and let it completely cool down.
For the cheesecake
- Using a wooden spatula, mix your cream cheese, 2 tbsp of lemon juice, lemon zest and stevia until you get a creamy consistency.
- (You can use an electric hand mixer) In a separate bowl, start whisking your whipping cream until it get thick and firm. Don't over whip it, the cream should be just thick enough that it stays on your whisk once you lift it. If you over whip it, add a little splash of heavy cream on mix it gently.
- Add half of your whipped cream to your cream cheese filling and fold it in. Now add the other half, this time mix it in gently to make sure that your creamy filling remains light.
- Take 4 ramekins (tea cups, or espresso cups would work too), and place your cheesecake filling. Using the back of the spoon, spread it evenly and make sure the top is somewhat flat. Cover your ramekins and let them chill in the fridge for at least 30 minutes, ideally 1 hour.
- Take out of the fridge and scoop 1 tbsp of your berry jam and place it on top of your cheesecake.
- Serve and enjoy.
Notes
Macros for 1 Small Cheesecake:
- Protein: 5 grams
- Carbs: 6.5 grams
- Fat: 43 grams
Where to get your sugar-free sweetners?
- Erythritol
- Monkfruit extract.
- Stevia
- Disclaimer: Please note that some of these links are affiliate links, which means that I will earn a small commission if you decide to make a purchase from Amazon. It won’t cost you anything extra, but it does help keep this blog alive.
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