Sugar-Free Strawberry Cream Cheese Pie THM S, Low Carb has really replaced one of our most beloved recipes.
I’m so excited to finally be publishing and sharing this re-creation of the family classic cherry cream cheese pie. Thankfully, this recipe will work in its place like a charm!
This recipe calls for a small amount of gelatin to give it a perfect texture. I’ve used Now BEEF gelatin only. Reports are the Knox gelatin (pork based) is much stronger and will ruin this recipe.
Many people loved the Cream Cheese Pudding that I shared last summer and this is just an addition to that recipe.
If you’re looking for a bit easier strawberry cream cheese combo just whisk up this nice little Sugar-Free Cream Cheese Dip it is so nourishing and refreshing.
I’ve moved my fresh strawberry preserve recipe over from my old blog and it’s the sauce that I’m topping this pie with and I’m entitling it Easy Breezy Strawberry Syrup.
This crust does require baking but I really appreciate the way it holds together very well and adds an unobtrusive flavor that complements the pie.
I’m calling for an 8-inch pie plate or a very shallow 9-inch for this and all my other pies. The volume for these sugar-free recipes is just a little less and the large plates tend to make 9-inch pies look skimpy. I use a family heirloom 8″ Fire King pie plate but I also own a lightweight stainless steel pie plate along the lines of the one I’m linking to and it should work very well too.
This recipe makes a nice thick crust though- I usually use the excess and make little cookies- and would spread into a standard 9-inch if you’d prefer but you will need to increase the filling by an extra 50% if you use a plate of that size.
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For a no-bake crust option use the one from MrsCriddlesKitchen here. I have tried it with this pie and it is delish, it will make a little more than you need for this pie but I had no trouble “disposing” of the extra, it’s a bit of a raw cookie dough flavor.
I’ve moved my fresh strawberry preserve recipe over from my old blog and it’s the sauce that I’m topping this pie with and I’m entitling it Easy Breezy Strawberry Syrup.
Sugar Free Strawberry Cream Cheese Pie
Ingredients
- Cookie Crust:
- Spray 1 (8 inch) pie plate with oil or a very shallow (9 inch) pie plate
- 1 cup almond flour
- 1 cup coarsely ground pecans
- 1/8 teaspoon high mineral salt
- 1/4 cup Gentle Sweet or 2 tablespoons Pyure or Truvia or to taste
- 2 tablespoons softened or melted butter
- 1 tablespoon or 1 ounce softened cream cheese
- *1 small egg (2 – 3 tablespoons beaten egg)
- 1 tsp. pure vanilla extract
- Cream Cheese Pie Filling:
- 8 ounces cream cheese
- 1/2 cup 0% greek yogurt or sour cream
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoons vanilla extract (use high quality and no imitation flavorings it will be noticeable here)
- 1/2 -3/4 cup Gentle Sweet sweetener or 1/4 cup powdered Truvia or Pyure
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 1/2 tablespoons water
- 1 tablespoon gelatin – I used Now beef gelatin
- Easy Breezy Strawberry Syrup
Instructions
For the Cookie Crust:
- Preheat the oven to 325 degrees and spray oil a pie plate
- Grind the pecans (or other on plan nuts) into a coarse crumbly meal
- Combine the nuts with all the other crust ingredients in a bowl and mix thoroughly.
- Once it is mixed place the crust in the 8" or shallow 9" pie plate.*
- Spread to the edges of the plate as shown in the picture.*
- Bake for 15 minutes and check it to make sure the crust isn't getting too brown. I was able to bake mine till the edges are done after 22 minutes in my electric oven.
- Cool completely before filling.
For the Cream Cheese Pie Filling:
- Soften the cream cheese to room temperature or soften it for 30 to 45 seconds in the microwave so that it will mix smoothly.*
- In a large glass bowl mix the softened cream cheese and greek yogurt together then beat in the whipping cream with an immersion blender or mixer till smooth and fluffy. Add the vanilla and sweetener and mix again.
- Add the vanilla and sweetener and mix again.
- Heat the lemon juice and water to very hot on the stove and quickly mix in the gelatin and stir with a whisk or fork till totally dissolved.
- Whip the gelatin mixture into the cream cheese mixture and you're done!
- Spoon into a cooled crust and let it set up for a couple of hours. It will continue to firm until it is a thick pie filling texture.
Notes
Crust notes:
I used an 8" for a fuller pie filling. If you use a 9" pan you'll need to increase the filling ingredients by 50% if you want a fluffy filling for it.
Filling notes:
Do not use previously frozen cream cheese in this recipe, it will be too grainy.
This looks so good! I have all the ingredients and am ready to go, but there’s no temp at which to bake the crust. What temp should I bake it? Thank you!
Hi, Andrea. Bake it at 350 degrees and thanks for noticing that I fixed it 🙂
The recipe says 325 but the above comment says 350. Which is correct? I’m excited to try this! 😊
This was delicious!! I am wary of THM desserts because of past failures, but every once in a while, I’ll come across a recipe that I want to try- so glad I tried this one! The sweetener amounts are perfect! I put fresh strawberries on top (dusted with some gentle sweet) and put the zest of one half of a lemon into the filling. Those were my only changes (I love lemon!). Thx so much for this recipe!!
Thanks for trying this one Carole and I’m so glad you loved it! 🙂
Do you have nutritional info on this recipe? I am eating a piece right now. The syrup would be great on pancakes, too. I just started THM and FatSecret app for tracking. That’s why I’m asking about nutritional info.
I’m so glad you enjoyed it Joan and thanks for stopping back by to let me know :). I’m sorry but I don’t have nutritional info available yet.
I made this today. It is SO good!!! Thank you for this recipe! I will be making it again very soon!!!!
What are is the nutritional info for this recipe? Calories? Servings? Thank you!
I’m sorry Aimey but I do not have nutritional info available for these recipes at this time.
This is very good! I replaced the almond flour with 1/4 coconut , and in the strawberry sauce instead of xantham gum (I do not have) I added a spoon of gelatin . So very yummy!
Could I use sour cream in place of the greek yogurt?
Yes, I’ve added the sour cream sub. I’m not sure that the flavor will be as good but it will have just a few less carbs.
when spooned into the cooled crust, should it set up in the refrigerator or on a counter top?
Yes, it does need to set up in the refrigerator and be kept in the refrigerator except for when serving.
I saw this recipe on Facebook and it is a winner for sure! The cookie crust really complements the pie! I don’t like almond flour and pecans as a pie crust and I see it often for cheesecakes. When I saw the extra ingredients in your cookie crust I knew I had to try it! What a good idea! You are a genius! It has such an amazing flavor! I’m going to use it for some other pies and cheesecakes I make! I love the flavor! This cheesecake pie is so simple to make and it tastes so good! You knocked it out of the ballpark on this one! YUM! 😀
Thanks,
Sharon
Hi Sharon! I’m so glad it was a hit for you and thanks for the encouraging review. <3