Strawberry cheesecake crumble is a dessert that you’ll enjoy with your favorite low carb meal. The sweet flavors of strawberries mixed with the cheesecake, plus an amazing crust and crumble topping, make this lovely treat worth having in your fridge! It is low carb, sugar free and simply delicious in every way.
What Is In A Strawberry Cheesecake Crumble?
The crust is buttery and sweet…that’s the first thing you need to know about this dessert!
The next layer is a creamy cheesecake that you will love! It goes so well with the crust, but wait till you see the next layer.
Strawberries!! Yes, just fresh chopped strawberries tossed right on top of the cheesecake layer.
The crumble topping makes the appearance of this dessert so beautiful, but also adds extra sweet flavor to the entire dish!
Ingredients Needed To Make Strawberry Cheesecake Crumble
- butter
- sweetener
- eggs
- vanilla extract
- almond flour
- cream cheese
- sour cream
- strawberry extract
- fresh strawberries
Can I Use Other Sweeteners In This Dessert?
I chose to use Lakanto Monkfruit sweetener for this crumble recipe because it is easy to find in grocery stores.
If you would rather use a THM sweetener like Gentle Sweet, just be sure to check out this Sweetener Conversion Chart.
Monkfruit measures like sugar cup for cup, so use that as your guide.
How Much Baking Blend Can I Use In Place Of Almond Flour?
Many times the question will come up, “can I use THM Baking Blend in place of almond flour?”
If you want to use baking blend, always remember that you won’t need quite as much as almond flour.
Baking blend contains coconut flour, which can make your baked goods dry if you use too much.
A good rule of thumb is to start with 1/4-1/2 cup less of baking blend, then let it sit after mixing for a few minutes before baking.
How To Store Crumble Dessert
First of all, let me say that this dessert is one you will need to chill before really enjoying it.
Cheesecake is always best eaten after being refrigerated for a few hours or overnight.
Storing this dessert in an airtight container in the fridge will be just fine.
Another Cheesecake Crumble
Strawberries are delicious, but maybe you’d rather have something with chocolate!
Give this Chocolate Chip Cheesecake Crumble a try.
Maybe you aren’t into cheesecake crumbles. You might just prefer a Strawberry Cheesecake Fluff.
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Strawberry Cheesecake Crumble
Strawberry cheesecake crumble is a dessert that you'll enjoy with your favorite low carb meal. The sweet flavors of strawberries mixed with the cheesecake, plus an amazing crust and crumble topping, make this lovely treat worth having in your fridge! It is low carb, sugar free and simply delicious in every way.
Ingredients
- CRUST:
- 8 Tablespoons butter, melted
- 1/2 cup Monkfruit classic sweetener
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- CHEESECAKE LAYER:
- 8 ounces cream cheese, softened
- 2 Tablespoons sour cream
- 1 egg
- 1-1/2 teaspoons strawberry extract
- 4 Tablespoons Monkfruit golden sweetener (brown sugar substitute)
- 1-1/2 cups fresh chopped strawberries
- CRUMBLE TOPPING:
- 1/4 cup almond flour
- 2 Tablespoons Monkfruit golden
- 2 Tablespoons cold butter chunks
Instructions
- Preheat oven to 325 degrees.
- CRUST LAYER: Mix butter and sweetener with hand mixer until creamy. Add eggs, vanilla, almond flour and mix. Pour into a 2 quart glass baking dish.
- CHEESECAKE LAYER: Mix cream cheese and sour cream. Add egg, strawberry extract and Monkfruit golden. Mix well. Spread evenly on crust.
- Top cheesecake layer with chopped strawberries.
- CRUMBLE LAYER: Mix almond flour, monkfruit and butter until it resembles crumbs. Sprinkle on top of strawberries.
- Bake for about 45-60 minutes or until edges are golden.
- Cool completely on counter, then cover and place in refrigerator for 4 hours or overnight for best results.
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