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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.

Sugar Free Strawberry Cheesecake

You only need 20 minutes prep to make this super fruity, refreshing sugar free strawberry cheesecake. This cake goes down well with the entire family, whether they are low carb or not! At 4.8g net carbs per slice it's keto-friendly, too.
Course Dessert
Cuisine British
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 slices
Calories 341kcal


For the crust:

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


  • 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!



Makes 12 slices. 4.8g net carbs per slice. 
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


Calories: 341kcal | Total Carbohydrates: 7.9g | Protein: 7.4g | Fat: 33.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Cholesterol: 77.5mg | Sodium: 119.3mg | Potassium: 110.2mg | Fiber: 2.6g | Sugar: 3.9g