Put summer on the table with this fruity sugar free cheesecake! There’s no need to bake – simply chill it in the fridge until set. You’ll love the rich almond flour crust and the creamy, refreshing strawberry cheesecake filling. An impressive yet super simple low carb dessert.
Cheesecake is an easy dessert to make low carb. All you need to do is replace the base – normally crushed cookies – with a grain free flour such as almond flour and use a sugar free sweetener instead of the sugar. The rest of the ingredients are perfectly keto already!
This fine specimen of a strawberry cheesecake has the benefit of not needing any oven time. It is entirely NO BAKE and uses gelatine to keep its shape. Some no-bake cheesecakes omit gelatine, but as this recipe contains blended fresh strawberries, you really need it to bind the liquid.
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. And even though it looks impressive (I think!!), it’s actually easy-peasy to assemble.
How to make a sugar free cheesecake with fresh strawberries:
Recipe Tips and Variations
You want to make sure your gelatine is 100% dissolved. If necessary, you can place the bowl with the gelatine into a larger bowl filled with boiling water.
I like my low carb strawberry cheesecake creamy-firm, but not as firm as jelly. If you’d like a strawberry cheesecake that you can precision-cut like a Savile row suit, you could either add more gelatin (best is grass-fed!) or consider cooking the strawberries and thereby reducing the amount of liquid they contain.
Then you’d let the strawberry mix cool down before adding the (dissolved) gelatine and then mixing it into the cream cheese and whipped cream.
I have used almond flour for the base, but again, if you wish to customise, feel free to do so. You can use any other ground nuts, sunflower seed flour, or even add in some desiccated coconut, as long as you keep to the same basic ratio of grain free flour and butter.
Chilling your sugar free cheesecake
It is best to make this cheesecake the day before to give it plenty of cooling time in the fridge. Calculate a minimum of 4 hours in the fridge.
If you want the cheesecake to be ready quickly, you could chill it in the freezer. 2 hours should do the trick (I did not try this, so the time is an estimate).
Actually, I think it would be delicious semifreddo as well (basically, half-frozen)!
When the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
Note – remember to decorate it after you cool it, just before serving. You want the strawberries on top look fresh and pretty.
I decorated my cake with strawberries, mint and some more lemon zest, but you could decorate with whipped cream, if you prefer.
In my opinion, the lemon zest takes the cake to the next level (make sure you buy unwaxed lemons for this). It really makes it taste of summer, fragrant and fresh!
How to store low carb cheesecake
Simply cover and store it in the fridge for up to 5 days. Alternatively, slice and freeze for up to 3 months. You may want to use fresh strawberries after you thaw it.
Try my other sugar free cheesecake recipes:
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Sugar Free Strawberry Cheesecake
For the crust:
For the Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup double/heavy whipping cream (240g)
- 10 ounces chopped strawberries (300g/ca 2 cups)
- 1 sachet gelatine (12g) and 2 tbsp hot water
- 2 tbsp lemon juice
- grated zest of 1 lemon
- 6 tbsp powdered sweetener
- Optional: more strawberries and mint leaves to decorate
- Line the base of a springform (20 cm diameter) with baking paper.
- Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla.
- Press into the springform with your hands.
- Whip the cream until nice and firm. Set aside.
- Blend the strawberries until smooth. Set aside.
- Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
- Pour liquid gelatine into strawberry mix and stir.
- Add the strawberry mix to the cream cheese mix and blend until combined.
- Then add the whisked double/heavy cream and briefly blend until just combined.
- Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
- Decorate your cake and enjoy!
This post was first published in March 2018. It was updated with more recipe details, new images and a recipe video in May 2020.
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