Strawberry Couli Cheesecake

Strawberry Couli Cheesecake RS CC

Strawberry Couli Cheesecake.

  • Servings: 12
  • Difficulty: Easy
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I don’t often make chilled cheescakes, but I had some leftover Strawberry Couli in my freezer and felt like something sweet, so I made this Strawberry Couli Cheesecake. It’s rich, light and creamy and doesn’t take long to make. If you cut the cheesecake into 12 portions, each slice contains 3.6g of carbohydrate. Serve chilled with fresh strawberries or you can freeze slices of this to eat later. 

This recipe is best made the day before or in the morning before you wish to serve as it needs time to chill. Please take the extra step to toast the almond meal and coconut for the base as the flavours really pop if you do this extra step. If you don’t have Strawberry Couli, you can use a cup of pureed strawberries instead. 

Ensure the cheesecake is fully chilled before slicing. When you do slice the cheesecake, a tip to ensure the knife doesn’t remove too much of the filling with each slice, is to carefully pour boiling water over a large knife, dry quickly with a tea towel and use the hot knife to slice into even portions. Yum!!




  • 1 cup almond meal toasted (see below)
  • 1/4 cup shredded coconut toasted (see below)
  • 60g of melted salted butter
  • 3 tbsp Natvia – Combination of 99.5% Erythritol crystals with 0.5% Stevia
  • 1 tbsp coconut flour
  • 1 tsp vanilla bean extract

Strawberry Cheesecake Filling

  • 300ml cream full fat whipped 
  • 1/4 cup Natvia powder
  • 3 tbsp boiling water
  • 4 tsp gelatine powder
  • 500g of full fat cream cheese (2 packets)
  • 250ml or 1 cup Strawberry Couli chilled
  • 1 tsp vanilla bean paste
  • 1 tsp natural strawberry flavour (optional)


  1. Prepare a springform pan with non-stick paper and remove your cream cheese from the fridge to sit on the bench to bring to room temperature. 
  2. For the base, place the almond meal and coconut into a small non-stick pan. Place over medium heat and stir until it begins to brown and becomes aromatic. Be careful not to overheat as it will burn easily and you will need to start again. Once it’s toasted remove it into a plate to stop it from cooking further. Let it cool for a few minutes before proceeding.
  3. Melt the butter and add to the other dry ingredients to the bowl. Mix together till combined and push into the base of the springform tin. I find using a spatula to do this, will give you the best result. Place into the fridge to firm whilst preparing the filling.
  4. Beat the cream and Natvia together till it forms stiff peaks. Remove and place into a bowl. Keep cool. 
  5. Add the cream cheese to the mixing bowl and beat on medium speed until smooth. Once the cream cheese has no lumps, add the couli and the whipped cream and beat till combined.
  6. Add the boiling water to the gelatine powder being careful not to burn yourself. Stir really well to ensure the gelatine is hydrated and the solution is as clear as possible. Add to the cream cheese mixture on slow speed, mixing well to distribute evenly. Pour this onto the prepared base and refrigerate for at least 2 hours or until fully chilled. 
  7. Before serving slice into 12 slices using the trick I noted above. Serve with sliced strawberries. 

So Delicious!!!

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