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!
I love my sugar free cheesecake and have several recipes on my website. Have you tried my decadent Keto Double Chocolate Cheesecake or this refreshing Lemon Cheesecake?
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)!
Before serving
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:
….and if you’re a fan of strawberry cheesecake, don’t miss these Sugar Free Strawberry Cheesecake Popsicles!
Tried this recipe? Give it a star rating below!
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Sugar Free Strawberry Cheesecake
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Ingredients
For the crust:
- 2 cup almond flour or almond meal/ground almonds (200g)
- 1/4 cup / 50 g butter unsalted
- 3 tbsp granulated sweetener (So Nourished)
- 1 tsp vanilla extract
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 (So Nourished)
- Optional: more strawberries and mint leaves to decorate
Instructions
- 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!
Video
Notes
Nutrition
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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Hunor says
With how much coconut flour would you substitute the almond flour ? Thanks
Katrin Nürnberger says
I would use 2/3 cup / 70g.
Donna says
What is sachet gelatin?
Katrin Nürnberger says
Here in the UK gelatine is often sold in small packets (sachets). 1 sachet sets 1 pint of liquid.
Ada says
OMG!!! I’ve prepared this recipe twice. It is super delicious. Thanks Katrin.
Bharat says
Can I use coconut cream instead of cream cheese in this one or your other recipes involving cream cheese?
Katrin Nürnberger says
Hi Bharat, interesting question. Possibly, as the consistency is similar (though I´d definitely whip it so it´s as firm as possible). But you´d be missing out on that fresh taste.
Wanda says
Thanks Katrin.
Wanda says
Thank you Katrin for your response.
Now I can go ahead and make your delicious recipe.
Wanda says
Hi Katrin,
How much is 1 sachet gelatine in teaspoons or tablespoons? We don’t have it in sachets here.
I prefer the measurements in teaspoons or tablespoons.
Love love your recipes they never fail.
Katrin says
Hi Wanda, I just measured it for you. One 12 g sachet was 1 tbsp plus 1 tsp of gelatine (flattened, not heaped). It sets 1 pint / 570 ml of liquid, so please do check your gelatine.
Sarah says
Loved this! I had a pre-made crust, so I used that this time. I put the extra cheesecake mix in silicone molds and froze them for yummy cheesecake bites to nibble on later. 🙂
Katrin says
What a great idea!!!
Jane S says
This cake is great, Katrin. I followed the recipe to the t, just decorated with less strawberries and a bit of whipped cream. Definitely will be making this again.
Katrin says
That’s so good to hear! Thank you for taking the time to comment 🙂
HelenG says
Can you make this with different berries?
Katrin says
Absolutely. I think the recipe would work well with either blueberries or raspberries.
Lorna says
Wow, I want to eat a slice straight off the screen!
Katrin says
Haha, I know that feeling!!!
Rikke says
Love this post – I needed some summer vibes as it’s still snowing out there right now. I will make your cake this weekend – already looking forward to it.
Katrin says
That’s great news! Let me know when you’ve made it and how you like it!!