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Happy 4th of July! This low-carb berry cheesecake is perfect for your 4th of July festivities. Fresh, patriotic, and delicious. This cheesecake won't bust your carb budget and everyone will think it's a real cheesecake. It tastes just like the real thing!
This year we were invited to several pool parties and BBQ’s. I knew we would end up face-to-face with tables upon tables of cakes, cookies, brownies, ice cream, and cupcakes. I knew I’d be safe, but my hubby has a pretty gnarly sweet tooth. He would be in need a safe dessert to get him through the day. I decided to spruce up my low-carb cheesecake recipe and create a patriotic dessert that wouldn’t hit anyone upside the head with a sugar coma.
This low-carb berry cheesecake turned out so fabulous that it was the first dessert to disappear at the party. I’m glad I hid it in the fridge until hubby was ready for a piece! I even managed to save a single piece to bring home so he could enjoy a piece for breakfast with a bulletproof coffee or tea.
Lots of folks said it was the best cheesecake they’ve had in years. They were amazed it was sugar-free. I couldn't believe the reviews. There was literally not a crumb to be found shortly after we cut the cake!
Low-Carb Berry Cheesecake Tips
The key to an incredible cheesecake boils down to two things: texture and taste. It's super important to make sure that the batter is as smooth as possible. I highly recommend that you set the ingredients out ahead of time and let them come to room temperature. This will allow them to blend well together.
When using a sugar replacement, the texture can be gritty if you don't allow the sweetener to dissolve all the way. This is why it's so important to blend the wet ingredients with the sweetener before adding the cream cheese. You can also use a powdered or confectioners sweetener instead. I've used a magic bullet blender or coffee grinder to create a powdered version and it works great.
Don't forget to taste your batter before adding to the spring form pan! You can adjust the sweetness to your liking at this stage. If you're topping with fruit or pie filling, you may want to adjust the sweetness down. If you're serving it plain or with less sweet toppings, you may want to adjust the sweetness up. Totally your call.
More Things Cheesecake!
- 8 oz Walnuts
- ¼ Cup Swerve
- 6 Tbsp. Butter
- ¾ Tsp. Cinnamon
- 2 Lbs. Cream Cheese 4-8oz. pkgs.
- ¼ Tsp. Salt
- ½ Cup Swerve
- 1 Tsp. Stevia Glycerite
- 4 Eggs
- 1-¼ Tbsp. Lemon Juice
- 2 Cups Heavy Whipping Cream
- ½ Cup Confectionary Swerve
- 1 Punnet Fresh Blueberries
- 1 Punnet Fresh Raspberries
- Chop walnuts in a food processor.
- Mix all ingredients together and press into 10″ springform pan.
- Combine salt, Swerve, eggs, and lemon juice. Beat till smooth.
- Set aside in a large bowl and add 1 package of cream cheese at a time and cream till smooth. Gradually add egg mixture and beat till it is mixed well.
- Pour into a springform pan and bake at 350 degrees for about 1 hour. ( Put foil under the pan to catch drippings.)
- Whip cream until stiff, add sweetener and mix.
- Pipe whipped cream onto the top of cheesecake.
- Arrange berries in a design of your choice, pressing into the whipped cream.