🍓 Southern Strawberry Cheesecake
A rich, creamy Southern cheesecake topped with homemade blood sugar friendly strawberry topping. Classic comfort made with smarter choices.
🏡 Pull Up a Chair
Some desserts don't need an introduction—they just need a fork. Cheesecake has always been one of those special desserts in our family. Whether it was a birthday, holiday gathering, or Sunday dinner, someone always hoped there would be another slice waiting in the refrigerator. This Southern Strawberry Cheesecake keeps all that rich, creamy goodness while making a few smarter choices along the way. Because good food isn't about giving things up—it's about bringing people together.
❤️ From Michelle
You'll notice something about Front Porch Diabetic. We don't make "diet food." We make real Southern food using ingredients you'd recognize from a Southern kitchen. If I wouldn't proudly serve it to my own family, it won't make it onto this website.
🧺 What You'll Need
Crust
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons powdered monk fruit sweetener
- ½ teaspoon cinnamon
- Pinch of salt
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup powdered monk fruit sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons heavy cream
Homemade Strawberry Topping
- 2 cups fresh strawberries, sliced
- ⅓ cup monk fruit sweetener
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons cold water
👩🍳 Let's Get Cooking
Step 1 – Bake the Crust
- Preheat oven to 325°F.
- Mix all crust ingredients together.
- Press into a 9-inch springform pan.
- Bake for 10 minutes and cool completely.
Step 2 – Make the Filling
- Beat cream cheese until smooth.
- Add monk fruit sweetener.
- Add eggs one at a time.
- Mix in vanilla, sour cream, and heavy cream.
- Pour over cooled crust.
Step 3 – Bake
- Bake 50–55 minutes.
- The center should still jiggle slightly.
- Turn oven off and leave cheesecake inside for one hour with the door cracked.
- Refrigerate overnight.
Step 4 – Strawberry Topping
- Combine strawberries, monk fruit, water, and lemon juice in a saucepan.
- Bring to a gentle simmer.
- Mix cornstarch and cold water to make a slurry.
- Stir into the berries and cook until thickened.
- Cool completely before spooning over the cheesecake.
🐔 Pearl's Kitchen Tip
Fresh strawberries always make the prettiest topping. Let the sauce cool completely before pouring it over your cheesecake for beautiful slices every time. — Pearl
🍽 Serve It With
- Fresh strawberries
- Homemade whipped cream sweetened with monk fruit
- A fresh cup of coffee from Coffee Corner
🧊 Storage & Leftovers
Store covered in the refrigerator for up to five days. Freeze individual slices for up to two months.
🥣 Approximate Nutrition (Per Slice)
- Calories: 335
- Protein: 8g
- Net Carbs: 7g
- Fat: 31g
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