Keto Strawberry Cheesecake

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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.

A strawberry cheesecake topped with sliced and whole strawberries.

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!

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

Why This Recipe Works

Superb flavor. The cheesecake filling is airy yet has a decadently creamy texture. Add to this oodles of fresh strawberry flavor and you've got a proper mouth party. To me, it tastes wonderfully light and refreshing.

Easy yet impressive-looking. Can we agree that this cake looks beautiful? You are going to love to hear that it is so easy to assemble. There's no need to turn on the oven, no eggs and none of that dreaded cracking of baked cheesecakes!

Low in carbs. One slice of this cake contains only 4.8g net carbs. This makes it keto-friendly. Also, it is naturally gluten-free.

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.

Mixing crust ingredients, adding crust to springform, whipping cream and pureeing strawberries.

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.

Blending cream cheese filling, mixing gelatine to strawberry puree, adding strawberry and cream, pouring filling into the springform.

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.

Katrin's Top Tips

Here is what you need to know to make the recipe perfectly:

Smooth gelatine: Be sure your gelatine is 100% dissolved to avoid a lumpy filling.

Make it in advance. It is best to make this cheesecake a day ahead to give it plenty of cooling time in the fridge overnight.

Perfect slices: Before serving, I like to put the cake in the freezer for 30 minutes - while it is still in the springform. This makes it easier to release and slice. When it is nice and cold and the filling is firm, run a sharp knife along the inside of the springform to release the cake.

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.

A strawberry cheesecake on a cake stand and a slice of cheesecake on a plate.

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

Can I make this cake with different berries?

Of course, You can use blueberries or raspberries. Or, try my keto blackberry cheesecake.

Can I make the cake without the gelatine?

No. As this recipe contains blended fresh strawberries, you need the gelatine to bind the liquid.

How do I store keto strawberry cheesecake?

Simply cover and store the cake in the fridge for up to 5 days.

Can I freeze it?

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.

Here are more low carb cheesecake recipes to try: