Keto Strawberry Cheesecake

Put spring on the table with this fruity keto strawberry cheesecake! There's no need to bake - simply chill it in the fridge until set. Only 4.8g net carbs per slice.

This sugar-free strawberry cheesecake recipe is NO BAKE and uses gelatine to keep its shape.

This is a wonderful cake to serve to family and friends, whether they are following a low carb diet or not. My teenage children love it.

The first time I made this cake, I took it along as a dessert to a potluck party. There was not a single slice left by the end of the evening!

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Recipe Variations 
• Toppings
• Recipe FAQs
• Related Recipes
• Recipe

Ingredients

Here are the ingredients you need to make this no bake keto cheesecake:

Crust

• Almond flour - or ground almonds
• Sweetener - I used a granulated erythritol monk fruit sweetener blend, but you could use powdered here as well. Pure erythritol, xylitol, Swerve or allulose work as well.
• Butter - melted
• Vanilla extract

Filling

• Fresh strawberries
• Gelatine - I used powdered
• Cream cheese - full fat is best. Some cream cheese brands are easier to blend when you let them come to room temperature first. My go-to is Philadelphia.
• Heavy whipping cream - Whip to soft peaks
• Powdered sweetener - Powdered is better here for a smooth filling. You can make your own powdered sweetener by blitzing granulated sweetener in a food processor.
• Lemon juice and zest - don't omit this. Makes the cake taste amazing!

See the recipe card for full information on ingredients and quantities.

Instructions

It is surprisingly easy to make a keto strawberry cheesecake. Here are the basic steps.

For detailed instructions, scroll down to the recipe card.

Step 1: For the cheesecake crust, mix the almond flour with the softened butter, sweetener and vanilla extract.

Step 2: Line the bottom of a springform pan with parchment paper and press the crust mixture into the bottom. Flatten with your hands or the back of a spoon.

Step 3: In a large mixing bowl, whip the heavy cream with an electric blender until soft peaks. Set aside.

Step 4: In another bowl or with a food processor, blend the strawberries until smooth. Set aside.

Step 5: In a third bowl or in a food processor, blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.

Step 6: Now, dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoons hot water. Pour the liquid gelatine into the strawberry mix and stir.

Step 7: Add the strawberry mix to the cream cheese mix and blend until combined. Then add the whipped cream and briefly blend until just combined.

Step 8: Pour the cheesecake filling into the springform pan and flatten the top with a spatula. Cover and chill in the fridge for at least 4 hours or until set.

Recipe Variations 

Some ideas how you can change up the cake:

Sour cream: If you want to use sour cream in place of the cream cheese, double the amount of gelatine. 

Crust variations: Use any other ground nuts, or sunflower seed flour, or add in some desiccated coconut, as long as you keep to the same basic ratio of flour and butter.

Bake the crust: For a crunchy crust, blind-bake it at 180C / 350F for 15 minutes.

A firmer filling: Let the strawberries simmer over medium heat for 10 minutes like a sugar free strawberry jam, reducing the amount of liquid. Then, let the strawberry mix cool down before adding the (dissolved) gelatine. Then, mix it into the cream cheese and whipped cream.

Toppings

I like a simple sliced strawberry topping and also added fresh mint leaves and lemon zest.

You could also top it with keto whipped cream or keto strawberry sauce.

Or, make the chocolate frosting from my chocolate avocado cake.

Recipe FAQs

Related Recipes

Here are more low carb cheesecake recipes to try:

Recipe