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Crustless Strawberry Sweet Cheese Pie: low carb, sugar free, grain free

Sorry it’s been awhile since I’ve posted a recipe. Tonight’s is a delicious one, but the pictures, as usual, aren’t wonderful. Sorry!

I usually put no-sugar-added strawberry preserves on my cheesecake-type items, but this time I decided to take it a step further by making a really easy strawberry sauce with just four ingredients. The cheese pie is basically a thinner version of cheesecake. I made this in a Springform pan, but you could easily make it in a large tart dish or a pie pan.

This pie is crustless to save on calories and carbs. The cheese that touches the pan will caramelize and “encrust” the pic nicely, so there’s really no need for a crust anyway. If you did want to add a crust, simply combine a cup of crushed pecans or walnuts with a half teaspoon of cinnamon, two tablespoons of Swerve or other sweetener, and two tablespoons of melted butter and press into the bottom of your pan before baking.

Sweet Cheese Pie


  • 12 oz. softened cream cheese or neufchatel cheese (1 1/2 bricks)
  • 1/2 cup ricotta cheese
  • 2 T sour cream
  • 1 T heavy cream (preferably organic)
  • 1/3 cup sweetener (I used Swerve)
  • 2 eggs, lightly beaten
  • 1 T vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 tsp. cinnamon
1. Preheat oven to 350 degrees.
2. Beat together softened cream cheese and ricotta cheese until smooth and creamy.
3. Add in sweetener, vanilla, almond extract, cinnamon, sour cream and cream and beat until smooth.
4. Add in eggs and beat only until smooth and incorporated. Do not overbeat the batter once the eggs are in.
5. Pour the batter into a greased pan (I used a Springform, but you could use a pie pan or tart pan). Bake at 350 for about 25 minutes or until pie is just slightly jiggly in the middle and is lightly browned around the edges. Remove from heat and let cool at room temperature for an hour, then place into refrigerator to cool thoroughly.
6. Slice and top with strawberry topping (below).
Strawberry Topping
  • 1 1/2 cups frozen strawberries
  • 2 T water
  • 1/4 cup sweetener (I used Swerve)
  • 1/4 tsp. xanthan gum
1. Place strawberries in a microwave safe bowl and microwave on high for 60 seconds.
2. Mash strawberries with a fork and add in sweetener and mix well. Microwave another 60 to 90 seconds, using 30 second intervals, until strawberries become soft and hot and sweetener has dissolved.
3. Add in water and xanthan gum and continue to mash strawberries and mix around. The xanthan gum with thicken the “sauce” as it cools.
4. Cool the sauce in the refrigerator for at least an hour. Use to top cheese pie or cheesecake.

Nutrition (in 1/6th pie, with topping): 310 calories, 7 total carbs, 1g fiber (6 net carbs), 19 g fat (made with neufchatel, 24 made with cream cheese), 6 g protein. 

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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