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No Bake Chocolate Covered Strawberry Cheesecake

No Bake Chocolate Covered Strawberry Cheesecake

“This no bake cheesecake recipe makes the ultimate low carb dessert. Chocolate covered strawberries garnish a smooth and creamy grain free cheesecake that is bursting with fresh strawberries and a layer of sugar-free chocolate ganache. Grassfed gelatin is your friend!”
Compliments of AllDayIDreamAboutFood.com

Ingredients

Crust:

  • 1 & 1/4 cup almond flour
  • 5 tbsp cocoa powder
  • 5 tbsp Swerve Sweetener
  • 3 & 1/2 tbsp butter melted
  • 7 or 8 smallish strawberries thinly sliced

Strawberry Cheesecake Filling:

  • 3 cups chopped strawberries
  • 1/4 cup plus 2 tbsp water divided
  • 2 tbsp grassfed gelatin
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 16 ounces cream cheese softened
  • 3/4 cup powdered Swerve Sweetener
  • 1/2 tsp liquid stevia extract

Chocolate Ganache:

  • 5 tbsp butter
  • 2 oz unsweetened chocolate
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract

Instructions

Crust:

  1. In a 9-inch springform pan, stir together almond flour, cocoa powder and sweetener.
  2. Add melted butter and mix until well combined. Press firmly and evenly into the bottom of the pan. Stand sliced berries upright around edge of crust to create a border. Set aside.

Strawberry Cheesecake Filling:

  1. In a medium saucepan over medium heat, bring strawberries and 1/4 cup water to a boil. Reduce heat to low and cook until strawberries can be mashed with a fork, about 5 minutes. Mash or blend berries into a puree.
  2. In a small bowl, stir together gelatin and 2 tablespoons water. Let sit 1 minutes. Add to strawberry puree and stir until gelatin is completely dissolved. Let mixture cool while continuing.
  3. In a large bowl, beat whipping cream with vanilla until it holds soft peaks. Set aside.
  4. In another large bowl beat cream cheese until smooth. Beat in sweetener until combined and then beat in berry puree.
  5. Carefully fold in whipped cream until combined. Spread mixture carefully over crust.
  6. Refrigerate at least 3 hours until set.
  7. Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border. Remove sides.

Chocolate Ganache:

  1. In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
  2. Stir in powdered sweetener and vanilla extract.
  3. Let cool 5 to 10 minutes, until thickened but still pourable.
  4. Pour over top of cake, allowing it to drip down sides.
  5. Let set 20 minutes before serving.
  6. For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of cake.