Skip to Content

Keto Strawberry Cheesecake (no-bake)

Share This Recipe!

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!

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.

ingredients for no bake keto strawberry cheesecake bars

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

  1. 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).
  2. Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
  3. If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps.
  4. Move a knife around the top to make the swirl effect.
instructions for making strawberry no bake keto cheesecake
cheesecake batter and strawberry swirls

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.
no bake keto strawberry cheesecake slice

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.

stack of no bake keto strawberry cheesecake bars

Keto Strawberry Cheesecake

No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 9
Calories: 422kcal
Author: Amber @ Low Carb Quick

Equipment

  • mixer or hand mixer

Ingredients

crust

  • 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

Keto Chicken Salad Easy Air Fried Chicken Thighs Keto Cajun Seafood Foil Packs