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Vanilla strawberry cheesecake

Looking for the most delicious and good-looking cake your guests have ever seen? Look no further, here’s your recipe for today. And what’s more, it’s even a lot healthier than similar recipes because the sugar is replaced with zero calorie SweetLife Erythritol!

Prep time: 30 minutes

Cook time: 120 minutes

Cooling time: overnight

Servings: 12 pieces

Equipment: 24 cm springform pan, baking parchment, mixer


For the crust

  • 45 grams coconut oil
  • 50 grams SweetLife Erythritol
  • 3 tablespoons SweetLife St. John’s Bread Syrup (a.k.a. Carob Syrup)
  • 120 grams ground almonds
  • 120 grams flour
  • Pinch of salt
  • Optional: a splash of milk

For the filling

  • 600 grams cream cheese
  • 200 ml cream
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 275 grams SweetLife Erythritol
  • 50 grams SweetLife St. John’s Bread Syrup
  • Pinch of salt
  • 400 grams frozen strawberries, thawed
  • Fresh strawberries for decoration


  1. Preheat the oven to 180 degrees Celsius. Line a baking tin with parchment paper.
  2. Melt the coconut oil in the microwave or in a bowl over a saucepan of boiling water.
  3. Add the syrup, ground almonds, flour and mix well. Add a splash of milk if it’s looking too dry to combine.
  4. Transfer the dough to the baking tin and use your fingers to push the dough all the way to the edges. Then use the bottom of a glass to press down on it until the surface is completely even.
  5. Bake in the oven for 10 minutes. Take it out of the oven and lower the temperature to 160 degrees Celsius.
  6. Prepare the filling in the meantime. Soften the cream cheese with the mixer. Add the cream, eggs, vanilla extract, syrup, erythritol and a pinch of salt. Mix until combined.
  7. Slowly poor the filling on top of the base. Add the strawberries and bake for an hour to an hour and a half. It can still be a bit jiggly in the middle.
  8. Let the cake cool, preferably overnight.
  9. Top with fresh strawberries and cut into slices.
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