Low Carb Cheesecake with Homemade Boysenberry Topping

Valentines Day is one of my favorite holidays. Not just because I love chocolate and sweet treats, but because I love to bake. And this gives me another excuse to come up with something sweet, but perhaps not-so-guilty. Why, because I’m all for enjoying life, but I just want to keep things a bit healthier – be it less added sugars, lower in calories and not so highly-processed.

So I developed this low carb cheesecake using a stevia/sugar blend to cut the sugars a bit. And it’s made with a few ingredients to keep it simple, accessible and no-fail. I chose to make my own boysenberry topping to not only keep the added sugars low, but because I didn’t want it to include flavors and/or additives that mainly canned or jarred syrups, jams and sweet sauces have.

Here’s my no-fail Low Carb Cheesecake recipe

Low Carb Cheesecake with Homemade Boysenberry Topping

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 8 slices

Calories 280 kcal

Ingredients

  

• 12 oz whipped cream cheese
• 2/3 cup light sour cream
• 2 Tablespoons Truvia blend or an alternative sweetener such as Allulose or Erythritol
• 1/8 tsp real vanilla extract
• 1 egg
• 1 graham cracker pie crust I used a brand with 100 calories and 6g sugar per 1/8 crust serving
• 2 cups fresh boysenberries
• 2 Tablespoons Truvia blend
• 1/4 -1/3 cup water
• 1 teaspoon butter or butter alternative
• 1.5 tsp cornstarch
• 1 Tablespoon Chia seeds

Instructions

 

• Preheat oven to 325ºF.
• Prepare the filing by blending the cream cheese, sour cream, Truvia blend sweetener, egg and vanilla in a food processor until smooth and spun.
• Pour filling into pie crust.
• Bake for 15 minutes or until filling set, but not browned.
• Set aside to cool.
• Prepare the boysenberry topping by adding the berries, Truvia blend sweetener and water to a sauce pan on medium heat.
• Use a whisk to crush berries until juices come out, but still some whole.
• Heat until simmering, then mix in cornstarch and butter.
• Add chia and boil.
• Remove from heat and cool.
• Add blueberry topping to cheesecake and enjoy!

This post has been featured on SouthPasadenan.com
Check it out for this and other articles/recipes I’ve contributed to their lifestyle magazine.

Disclaimer: This is not a sponsored post. Any products mentioned here are simply those I enjoy using.