Health(ier) Strawberry Cheesecake


Sometimes life can put a wrinkle in those healthy eating resolutions you made for yourself last January that you continually swear you’re sticking to but occasionally forget.  And that’s ok.  I believe that a little indulgence every once in a while is just fine.  However, here is a healthier dessert that still is indulgent-worthy.  This creamy cheesecake is completely refined sugar-free, and I promise it is wonderful!  You won’t miss the sugar.

Creamy Cheesecake with Strawberry Sauce


  • 3 – 8 oz. pkg. reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup light agave nectar
  • 2 Tbsp almond milk
  • 2 tsp vanilla
  • 2 eggs
  • Strawberry Sauce


  1. Preheat oven to 325 degrees F.  Grease a 9-in springform pan.  Using a double layer heavy-duty foil, create a watertight seal by bringing the edges of the foil up around the edges, molding it to the sides of the pan.
  2. In a stand mixer, beat the softened cream cheese on medium speed until smooth.  *Use the whisk attachment.  Beat in agave nectar, almond milk, and vanilla until well combined.  Scrape the sides and ensure that there are no clumps.  Add eggs and beat on low speed until eggs are combined.
  3. Pour filling into the prepared springform pan.  Place springform pan into a roasting pan.  Create a water bath by adding enough boiling water to the roasting pan to reach about halfway up the springform pan.
  4. Bake for 40 minutes until the center of the cheesecake is nearly set when shaken slightly.  Turn oven off and allow cheesecake to sit in oven for 30 minutes longer, letting it set even more.
  5. Remove from oven.  Remove from water bath.  Remove foil from pan.
  6. Cool on a wire rack for about 15 minutes.  Run a knife along the edges of the pan to loosen the cheesecake.  Let cool even more.  Remove the sides of the springform pan and let cheesecake cool completely.
  7. Cover and chill overnight.
  8. When ready to serve, spoon warm Strawberry Sauce over cheesecake.  Makes 16 slices.
Strawberry Sauce


  • 2 Tbsp butter
  • 2 cups halved strawberries, fresh (quarter strawberries if they are very large)
  • 1/4 cup white wine
  • 1/2 cup light agave nectar
  • 1/2 cup water + 1/2 tsp cornstarch


  1. Melt butter in a large skillet over medium heat.  Add strawberries and cook for 5 minutes stirring occasionally until softened.  Remove strawberries from skillet and transfer to a plate.
  2. Add white wine to skillet cooking until most of the liquid is evaporated stirring occasionally, about 3 minutes.
  3. Add agave nectar.  In a separate bowl, mix together the 1/2 cup water and the 1/2 tsp cornstarch until smooth.  Add to skillet and cook until mixture is bubbling and slightly thickened, stirring occasionally.
  4. Add strawberries back to skillet and cook for 2-3 minutes more until sauce is thickened and bubbly, stirring gently.





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