Sun, Santa and (usually) stacks of sugar... From honey-glazed hams to sugar-packed pavlovas, Christmas in Australia is often more naughty than nice.

Giving fructose the flick doesn’t have to mean forgoing all the fun this festive season. Sarah Wilson from I Quit Sugar’s indulgent sugar-free cheesecake is your answer to healthy but festive this Christmas.

What you need to know before you start

This is a baked cheesecake, so you will need access to an oven to complete this recipe. You’ll also need some appliances such as a food processor to create the biscuit base, a blender to puree the raspberries, as well as basic equipment like a saucepan, large bowl, wooden spoon and a 23cm springform pan. 

While you’ll need just 15 minutes of prep time and 35 minutes of cooking time, the finished cheesecake does require at least 2 hours to chill in the fridge. Take this into consideration when deciding when to begin this recipe. 

Why is this the best sugar-free Christmas berry cheesecake?

Created by Sarah Wilson from I Quit Sugar, while this recipe is low in refined sugars, it’s still loaded with delicious flavour and natural sweetness, thanks to the use of some clever ingredients like coconut cream, rice malt syrup and frozen raspberries.

You’ll love all the familiar textures of a golden biscuit base and the flavours of the creamy berry cheesecake filling without the need for fructose, making it a better-for-you option during the holiday season. This recipe is also gluten free, so no one has to miss out.

Is cheesecake better baked or not baked?

This one comes down to personal preference, as a baked cheesecake versus a no-bake cheesecake will differ in texture and taste. Generally speaking, you’ll find a baked cheesecake is more dense and velvety whereas a no-bake version is light, creamy and airy. 

Is it better to overcook or undercook a cheesecake?

While neither is ideal, many bakers will agree that a cheesecake should never be over-baked. This is because a cheesecake that has been baked for too long will form cracks across the filling and it will become dry and gritty in texture.

What ingredients you’ll need

Cream cheese: One of the star ingredients of the recipe. Cream cheese adds a smooth and creamy texture with a slightly tangy flavour. Make sure your cream cheese is at room temperature before starting this recipe.

Yoghurt: Yoghurt will also impart a natural tang and creaminess while helping the cheesecake to retain its moisture when baked. You can also use sour cream, if you prefer. 

Coconut cream: The natural sweetness from coconut cream helps to balance the flavours of the filling, while the healthy fats in coconut contribute to the richness of the cheesecake without the need for added sugars. 

Rice malt syrup: Rice malt syrup is a natural sweetener with a smooth luscious texture that helps to bind the filling ingredients together. 

Egg: Eggs provide stability and structure to the cheesecake while contributing to a creamy, smooth filling texture. 

Vanilla powder: This adds a rich, aromatic flavour that enhances the overall taste of the cheesecake. It has a naturally sweet aroma so there’s no need for added sugars. 

Frozen raspberries: Raspberries are used in both the filling and as the topping for decorating. They have a tart, fruity flavour and add a beautiful pop of red to the dish. 

Mint leaves: The finished cheesecake is decorated with fresh mint leaves for visual interest and for their cool refreshing flavour. 

Pistachios or hazelnuts: Whichever nut you choose, they’re blitzed together to form the nutty cheesecake base. 

Desiccated coconut: Coconut adds a subtle sweetness and a rich, nutty flavour to help form the cake’s crumbly base. You can also use shredded coconut. 

Almond meal: The fine texture of almond meal contributes to a crumbly base while helping to bind everything together. If you can’t find almond meal, any other nut meal is fine. 

Unsalted butter: Unsalted butter adds a rich, creamy flavour while helping to hold the base ingredients together.

How do you know when a cheesecake is fully baked?

You’ll know this baked berry cheesecake is done when the filling mixture is set on top and begins to pull away from the base a little. In a preheated 160°C/140°C fan-forced oven, for a cheesecake in a 23cm pan, this should take between 20 and 30 minutes. 

You can also perform the ‘jiggle’ test on your cheesecake. This is the process of gently shaking the cheesecake pan and watching to see how the cake reacts to the movements. A cake that’s ready to come out of the oven will be set, but jiggle slightly in the centre. 

How to store leftover berry cheesecake

You can store leftover baked berry cheesecake in both the fridge or freezer. Wrap any slices tightly in plastic wrap to prevent it from drying out. If storing it in the freezer, add an additional layer of plastic wrap followed by foil. It should last roughly 5 days in the fridge and up to 2 months in the freezer. However, the texture of your cheesecake may change slightly once it’s defrosted. 

How to serve sugar-free Christmas berry cheesecake

Sarah Wilson’s sugar-free cheesecake is the perfect way to end your Christmas feast without overdoing it on sweet treats. Once the cake has cooled completely, top it with a sprinkle of fresh raspberries and freshly picked mint leaves.

Plate up this berry cheesecake on a beautiful cake stand accompanied with a sharp knife for cutting, or a cake server. Have your guests gather around the table as you pass out slices of cheesecake on a dessert plate with forks.

Drink pairings with sugar-free Christmas berry cheesecake

Pair this luscious sugar-free berry cheesecake with a tipple or two of a dessert wine like a riesling or a moscato to complement the natural sweetness of the cheesecake with the tartness of the berries. For something non-alcoholic, a herbal tea or a coffee would also go down a treat. 

If you love our sugar-free Christmas berry cheesecake recipe, try this 

Be mindful of overindulging this holiday season? Opt for these lighter options while still enjoying your Christmas feast:

• Beetroot cured salmon with cucumber and apple salad
• Spiced maple pumpkin with coconut yoghurt and lime
• Barbecued prawns with charred kale and avocado