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stack of no bake keto strawberry cheesecake bars
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Keto Strawberry Cheesecake

Prep Time45 mins
Cook Time0 mins
Chill Time4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 422kcal
Author: Amber @ Low Carb Quick


  • mixer or hand mixer



  • cup almond flour
  • 2 tbsp powdered erythritrol
  • 2 oz butter softened


  • 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


  • Prepare an 8’’ square baking pan with parchment paper. Set it aside.


  • 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.


  • 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.


  • 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.


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