Low Carb Strawberry Cheesecake (This is So GOOD)

I was never a big fan of cheesecake growing up. For such a dessert-obsessed child you think I would have immediately loved this menu staple (seriously—everywhere serves cheesecake!), but I continually turned my nose up at it for anything with chocolate.

As a matter of fact, even the most chocolately cheesecakes barely got my attention.

Creamy, low carb strawberry cheesecake without the guilt!


But this all changed when I became a teenager and tried my aunt’s famous lemon cheesecake. She owned a deli and butcher shop at the time, and would have customers calling off the hook to make sure there was a slice or two of the cheesecake in store before they arrived.

I had to admit, it was heavenly.

How to Make Homemade Cheesecake

For a long time it was the only cheesecake I liked, until I recently branched out and discovered there’s a whole world of delicious types available.

Strawberry Cheesecake

I felt like I had wasted a lifetime of cheesecake opportunity, so here I am making up for lost time with this low carb version.

You can serve this with fresh fruit, or a chocolate or caramel drizzle. Or all three! It’s pretty easy to make, and any sugar substitute can be used in place of the Splenda.

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