This no-bake cheesecake is easy and tasty. We made this amazing no-bake cheesecake keto-friendly, sugar-free, and gluten-free!
This no-bake Keto Strawberry Cheesecake is the perfect summer dessert without the guilt! Cheesecake and healthy aren’t typically a match, but this dish is full of tasty, healthy ingredients. With 0 sugar, you can’t go wrong!
Table of Contents
what you’ll need
For this recipe, you’ll need a few low carb staples: almond flour, fresh strawberries, erythritrol (or monk fruit sweetener), cream, vanilla and butter.
step 1: no-bake crust
Steps to make an easy no-bake keto cheesecake crust.
step 2: strawberry sauce
Here’s how to make the strawberry swirl sauce for your cheesecake.
step 3: cheesecake batter
- Mix softened cream cheese. Meanwhile, make gelatine and whipped cream mixtures in a seperate bowls. Then, mix all together (see recipe card for full instructions).
- Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
- If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps.
- Move a knife around the top to make the swirl effect.
Tips
- Store it in the fridge for up to seven days or in the freezer for two months.
- If you only have granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.
- Heavy cream must be cold to be able to whip.
FAQs
why did my cheesecake fall apart?
- This no-bake cheesecake is made with gelatin powder. Be sure to follow the instructions for mixing the gelatin into your cheesecake.
can I make this recipe with other types of fruit?
- Sure, other keto-friendly fruits include blueberries, blackberries and raspberries.
recipe substitutions
- Ricotta replaces cream cheese well. Ricotta is fewer in calories and richer in protein than cream cheese. It can be blended with yogurt for a smoother texture.
- If you’re out of heavy cream or want a healthier option, blend Greek yogurt and milk until you reach the desired texture.
serving suggestions
Serve this amazing cheesecake dessert with fresh berries, fruit or with a bit of dark chocolate.
Equipment
- mixer or hand mixer
Ingredients
crust
- 1½ cup almond flour
- 2 tbsp powdered erythritrol
- 2 oz butter softened
filling
- 16 oz cream cheese
- 1 cup heavy cream
- ½ cup powdered erythritrol
- ¼ cup boiling water
- 2 tsp geltaine powder
strawberry swirl jam
- 1 cup fresh strawberries chopped
- ½ cup water
- 2 tbsp erythritrol or monk fruit sweetener
Instructions
- Prepare an 8’’ square baking pan with parchment paper. Set it aside.
crust
- Then, to make the base, mix almond flour and powdered erythritol first. Next, incorporate softened butter and use your hands to combine ingredients. Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly. Refrigerate it while making the rest of the cheesecake.
strawberry jam
- Place chopped strawberries and water into a small saucepan over medium heat. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to a minimum, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the base. If it does not fill that space, you’ve done it. Note: It will thicken more when cold. Let it cool to room temperature while you make the filling.
filling
- Place cream cheese into a large bowl. Take an electric mixer and mix cream cheese until creamy. Then add vanilla extract and powdered erythritol, and mix to combine.
- Next, mix gelatin powder with boiling water in a glass jar until gelatine dissolves. Let it cool to room temperature and combine it with the cream cheese mixture.
- In a different bowl, beat heavy cream into soft peaks. Incorporate whipped cream using a spatula into the cream cheese bowl.
- Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
- spoon jam on top of the filling, leaving some white gaps. Then, move a knife around the top to make the swirl effect.
- Refrigerate the cheesecake for at least four hours or overnight.
- Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper. Note: this step is easier with an extra pair of hands.
- Gently peel off the paper on the sides of your cheesecake for easy slicing.
Notes
- Store it in the fridge for up to seven days or in the freezer for two months.
- If you only got granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.
Nutrition
Calories: 422kcal | Carbohydrates: 10g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 207mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg
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