Sugar-Free Classic Woolworth Cheesecake

Why You’ll Love This Recipe

I keep this cheesecake on repeat because it satisfies my sweet tooth without the sugar crash. It’s naturally sweetened with allulose and monk fruit, and packed with protein-rich Greek yogurt and Neufchâtel cream cheese. The crust is golden and nutty, the filling is luscious and smooth, and that strawberry topping is the perfect finishing touch — bright, sweet, and just a little tart. Whether I’m serving guests or keeping slices in the fridge for the week, this cheesecake never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham-Style Side Crust

• 1¼ cups almond flour

• 1 tbsp coconut flour

• 3 tbsp granulated monk fruit sweetener (like Lakanto or Swerve)

• ½ tsp cinnamon

• ¼ tsp fine salt

• 4 tbsp unsalted butter, melted

Classic Creamy Cheesecake Filling

• 24 oz reduced-fat cream cheese (Neufchâtel), softened

• ½ cup allulose

• 1½ cups plain nonfat Greek yogurt

• 2 large eggs, room temperature

• 2 large egg whites, room temperature

• 2 tsp vanilla extract

• 1 tbsp lemon juice

• Pinch fine salt

Glossy Strawberry Sauce

• 2 cups chopped strawberries (fresh or frozen)

• 2 tbsp allulose

• 1 tbsp lemon juice

• 2 tsp chia seeds

• ½ tsp vanilla extract

• Pinch fine salt

Directions

1. Prepare the Pan
I preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. I lightly grease the sides for easy release.

2. Make the Crust
In a bowl, I mix almond flour, coconut flour, monk fruit sweetener, cinnamon, and salt. I stir in melted butter until everything is evenly moistened. I press the mixture into the bottom and up about 2 inches along the sides of the pan, making sure it’s firmly packed.

3. Par-Bake and Stabilize
I bake the crust at 325°F for 10 minutes, then let it cool for another 10 minutes. After that, I lower the oven to 300°F so it’s ready for the filling.

4. Mix the Filling
I beat the cream cheese until completely smooth, then mix in the allulose for about 1 minute. I stir in the Greek yogurt, vanilla extract, lemon juice, and salt just until smooth. Then I mix in the eggs one at a time on low speed, followed by the egg whites, making sure not to overmix.

5. Bake the Cheesecake
I pour the batter into the cooled crust and bake at 300°F for 55–65 minutes. The edges should be set and the center should have a slight jiggle. I turn off the oven and let the cheesecake sit inside with the door cracked open for 20 minutes.

6. Cool and Chill
Once out of the oven, I let the cheesecake cool at room temperature for 60 minutes, then refrigerate it at 38°F for at least 6–8 hours — overnight is best for that perfect, dense texture.

7. Make the Strawberry Sauce
In a small pan, I simmer the strawberries, allulose, and lemon juice at 300°F for 8–10 minutes until glossy and slightly thickened. I stir in chia seeds, vanilla, and salt, then simmer 2 more minutes. After cooling for 20 minutes, I chill it for at least 30 minutes before spooning over each slice.

Servings and timing

• Prep Time: 20 minutes

• Cook Time: 65 minutes (plus cooling)

• Chill Time: 6–8 hours

• Total Time: ~8 hours 45 minutes

• Yield: 12 slices

Variations

• I’ve used blueberries or raspberries in the sauce instead of strawberries — both are delicious.

• For a crustless version, I skip the crust and bake the filling in a parchment-lined pan.

• I sometimes swirl the strawberry sauce into the cheesecake batter before baking for a marbled effect.

• To make it dairy-free, I substitute dairy-free cream cheese and yogurt — it still turns out smooth and rich.

• For a nut-free crust, I replace almond flour with sunflower seed flour or oat-based alternatives.

storage/reheating

I store the cheesecake tightly covered in the fridge for up to 5 days. The strawberry sauce can be kept separately in an airtight container and spooned on just before serving. For longer storage, I freeze individual slices wrapped in plastic and foil. I thaw overnight in the fridge before enjoying. I don’t reheat it — I prefer serving it cold or slightly chilled.

FAQs

Can I use full-fat cream cheese instead of reduced-fat?

Yes, I’ve used both and the texture is equally creamy. Full-fat will give a slightly richer taste and firmer bite.

Is there a substitute for allulose?

I prefer allulose because it doesn’t crystallize, but erythritol or monk fruit sweeteners can also work. Just keep in mind they may affect texture slightly.

Why do I need to use chia seeds in the strawberry sauce?

Chia seeds act as a natural thickener without the need for cornstarch. I love how they create a spoonable, jam-like texture that’s still light and fresh.

Can I skip the crust?

Yes, this cheesecake holds up beautifully without the crust. I use parchment paper to line the bottom and bake as directed — it still slices cleanly.

How do I avoid cracks in my cheesecake?

I always mix on low speed after adding eggs and cool the cake gradually in the oven with the door cracked. This gentle approach helps prevent cracks and keeps the top smooth.

Conclusion

This Sugar-Free Classic Woolworth Cheesecake brings together everything I love about an old-school dessert — but without the sugar. It’s creamy, elegant, and satisfying with every bite, from the cinnamon-kissed crust to the glossy strawberry sauce. Whether I’m sharing it with friends or savoring it solo, it’s a slice of sweet, guilt-free comfort I can always count on.