Sugar-Free Frozen Strawberry Cheesecake Pie

3.93 from 41 votes

Prep Time 20

Total Time 20

Servings servings

Calories 316kcal

Author Brenda Bennett | Sugar-Free Mom

3/4 cup sunflower seeds if no tree nut allergies you can replace with almond flour
3/4 cup unsweetened shredded coconut
1/4 teaspoon salt
1/4 cup Swerve confectioners sweetener or another sugar free powdered sweetener
6 tablespoons butter melted

In a food processor grind the sunflower seeds, coconut, erythritol or stevia and salt together until fine crumbs.
Slowly pour in melted butter and process until combined.
Press mixture into the bottom and up sides of a 9 inch pie plate then set aside.
In a blender, add strawberries, lemon juice, salt and liquid stevia.
Blend until pureed. Taste and adjust strawberry puree and add more sweetener if needed. Set aside.
In a stand mixer, or large bowl using an electric hand mixer, whip cream cheese until smooth with no clumps.
Pour in heavy cream and vanilla stevia and blend on high until stiff peaks and nicely whipped.
Pour the pureed strawberries into the whipped cream cheese filling mixture and blend until incorporated well.
Pour strawberry mixture into pie crust, cover and freeze for 4 hours or overnight.

This recipe was first published in 2014 and updated in 2021.

Nutritional Info is with Crust and Net Carbs: 5 g

If you remove the crust;