Give the oven a break with this fruity and easy no-bake low carb strawberry cheesecake. It has an almond crust which also makes this cake gluten free.
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 :).
Cheesecake freezes well, in case you have any leftovers.
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 used a food processor, but you can make this recipe with a stick blender.
When the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
I decorated my cake with strawberries, mint and some more lemon zest, but you could decorate with whipped cream, if you prefer.
The nutritional info given is per slice assuming 12 slices per cake without topping/decoration. 1 medium strawberry has 0.7 net carbs