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.
Cheesecake is an easy dessert to make keto-friendly. All you need to do is replace the Graham cracker crust with a low carb flour such as almond flour and use a sugar substitute instead of sugar.
The rest of the ingredients are perfectly keto already!
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.
And even though it looks impressive (I think!!), it's actually easy-peasy to assemble. There's no need to turn on the oven, no eggs, and none of that dreaded cracking of baked cheesecakes!
Here are the ingredients you need to make a no bake keto strawberry cheesecake:
- 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
- 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.
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, sunflower seed flour, or add in some desiccated coconut, as long as you keep to the same basic ratio of grain free flour and butter.
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 gluten-free 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: Whip the heavy cream 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 at least 4 hours or overnight in the fridge.
Here is what you need to know to make the recipe perfectly:
Smooth gelatine: Be sure your gelatine is 100% dissolved. If necessary, place the bowl with the gelatine into a larger bowl filled with boiling water.
Creamy versus firm cheesecake filling: This low carb strawberry cheesecake is creamy-firm. For a cake that you can precision-cut like a Savile row suit, there are 2 options:
- Add more gelatine.
- Let the strawberries simmer over medium heat for 10 minutes like a sugar free strawberry jam, reducing the amount of liquid they contain. Then, let the strawberry mix cool down before adding the (dissolved) gelatine and then mixing it into the cream cheese and whipped cream.
Make it in advance. It is best to make this strawberry keto cheesecake the day before to give it plenty of cooling time in the fridge overnight.
Calculate a minimum of 4 hours cooling time in the fridge so it can firm up.
Before serving, I like to put the cake in the freezer for 30 minutes. This makes it easier to slice.
When the filling is firm, run a sharp knife along the inside of the springform to release the cake.
I like a simple sliced strawberry topping and also added fresh mint leaves and lemon zest.
Of course, You can use blueberries, blackberries or raspberries.
As this recipe contains blended fresh strawberries, you really need the gelatine to bind the liquid.
Simply cover and store the cake in the fridge for up to 5 days.
Yes, this cake freezes well. Pre-slice and freeze in an airtight container for up to 3 months. I recommend to decorate the cake with fresh strawberries after you thaw it.
More Sugar Free Cheesecake Recipes
Here are more low carb cheesecake recipes to try:
Keto Strawberry Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Strawberry Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup heavy whipping cream (240g) double cream
- 10 ounces chopped strawberries (300g/ca 2 cups)
- 1 sachet gelatine (12g) and 2 tablespoon hot water
- 2 tablespoon lemon juice
- grated zest of 1 lemon
- 6 tablespoon powdered sweetener
- Optional: more strawberries and mint leaves to decorate
- Line the base of a springform (20 cm diameter) with parchment 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 tablespoon 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.