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!
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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.

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.
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 Variationsย
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:ย Use any other ground nuts, or sunflower seed flour, or add in someย 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
Of course, You can use blueberries or raspberries. Or, try my keto blackberry cheesecake.
No. As this recipe contains blended fresh strawberries, you 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.
Related Recipes
Here are more low carb cheesecake recipes to try:
- Keto Peanut Butter Cheesecake4 Hours 15 Minutes
- Keto Chocolate Cheesecake4 Hours 20 Minutes
- Keto Blackberry Cheesecake4 Hours 20 Minutes
- Keto Blueberry Cheesecake (No Bake)10 Hours 15 Minutes
Recipe

Keto Strawberry Cheesecake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- springform, 20cm diameter
Ingredients
Crust
- 2 cup almond flour or almond meal/ground almonds (200g)
- ยผ cup butter 50 g, unsalted, melted
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Strawberry Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup heavy cream (240g) double cream
- 10 ounces chopped strawberries (300g/ around 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
Instructions
- Line the base of a springform (20 cm diameter) with parchment paper and grease the sides with butter.
Crust
- In a large mixing bowl, stir together the almond flour with the melted butter, sweetener and vanilla. Press into the springform with your hands.
Cheesecake Filling
- In a large mixing bowl, whip the cream with an electric mixer until soft peaks.
- In a second bowl, blend the strawberries until smooth.
- In a third large mixing bowl, 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. *** See notes
- Pour liquid gelatine into the strawberry mix and stir to combine.
- Add the strawberry mix to the cream cheese mix and blend until smooth.
- Then add the whipped cream and briefly blend until just combined.
Assembly & Cooling
- Pour the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
- When the cheesecake has set fully, run a sharp knife along the inside of the springform to release the cake before you open the springform.
- Option to decorate with strawberries, mint leaves and lemon zest or whipped cream just before serving.
Ada
OMG!!! I've prepared this recipe twice. It is super delicious. Thanks Katrin.
Bharat
Can I use coconut cream instead of cream cheese in this one or your other recipes involving cream cheese?
Katrin Nรผrnberger
Hi Bharat, interesting question. Possibly, as the consistency is similar (though Iยดd definitely whip it so itยดs as firm as possible). But youยดd be missing out on that fresh taste.
Wanda
Thanks Katrin.
Wanda
Thank you Katrin for your response.
Now I can go ahead and make your delicious recipe.
Wanda
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
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
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. ๐
Katrin
What a great idea!!!
Katrin
That's so good to hear! Thank you for taking the time to comment ๐
Katrin
Absolutely. I think the recipe would work well with either blueberries or raspberries.
Katrin
Haha, I know that feeling!!!
Katrin
That's great news! Let me know when you've made it and how you like it!!