Given a lack of health problems and if “occasionally” really means not very often, I think it best you use real sugar.
ANY of the artificial sweeteners might have a study come out any time about cancer, destruction of the gut microbiome etc. Unlike the real thing, they have not been in our food supply for thousands of years.
Someone without health issues can just take the risk-less hit of some extra insulin. (Risk-less only if carbs are not a slippery slope for you!).
Another question you should ask yourself is about satiation.
Is a real piece of cheesecake after a nice meal at a restaurant going to “satiate” that dessert desire for a month? If so, great, if not, and you actually probably will want more in the next few days - you might have the slippery slope problem.
But, does a home-made-with-sweet-chemicals piece of cheesecake actually feel like a dessert or just another attempt and fake food to avoid carbs? Is it just sort of sweet with a chemical aftertaste that doesn’t serve as a treat at all? If, on the other hand, it actually tastes great and you don’t mind the risk on the artificial sweetener - it is still an option.