This Keto Strawberry Cheesecake is a rich, creamy, and guilt-free dessert, perfect for spring and summer. It’s an easy no-bake cheesecake recipe made with a gluten-free almond flour crust and fresh pureed strawberries.
Why You'll Love This Keto Strawberry Cheesecake
This low-carb strawberry cheesecake is not only creamy, dreamy, and perfect for summer, but it’s also completely no-bake, gluten-free, grain-free, sugar-free, and keto-friendly. There’s no water bath to worry about, and there’s less chance of the strawberry cheesecake drying out from over-baking. You can even make this keto strawberry cheesecake during those hot summer days when you don’t want to turn on your oven. A delicious low-carb strawberry cheesecake deserves to be made all year long and is also perfect for special occasions like Mother’s Day, Father’s Day, or any other summer potlucks, barbecues, picnics, and parties!
Ingredients You'll Need
Strawberry Cheesecake Crust with Almond Flour
Traditional strawberry cheesecakes typically call for all-purpose flour, graham crackers, sugar, and butter, which are all high in carbs and won’t work on a keto diet. This almond flour crust requires just five ingredients:
- Almond flour
- Low-carb sweetener such as monk fruit sweetener, SWERVE, or erythritol
- Vanilla extract
- Sea salt
- Butter
You’ll need to chill the low-carb strawberry cheesecake crust in the fridge for at least 20 minutes so that it sets up. If you prefer to pre-bake the sugar-free crust, you can also bake it at 350°F for 10-12 minutes.
No-Bake Strawberry Cheesecake Filling
No-bake strawberry cheesecakes are easier than a baked cheesecake. You don’t have to worry about over-beating the eggs, a water bath, your springform pan leaking, or your cheesecake cracking. This keto strawberry cheesecake filling is smooth, creamy, and tastes like a cheesecake mousse. You only need six simple ingredients and less than 15 minutes of prep time:
Read also: Easy Low-Carb Cheese Crackers
- Pureed strawberries
- Cream cheese, softened and at room temperature
- Sour cream, at room temperature
- Heavy cream
- Powdered monk fruit sweetener (or powdered SWERVE/powdered erythritol) - do not use granulated, otherwise, your cheesecake will turn out grainy
- Vanilla extract
- Lemon juice
Keep in mind that since this is a no-bake strawberry cheesecake recipe, the taste and texture will not be exactly like a baked strawberry cheesecake, although it will still be super delicious!
How to Make Keto Strawberry Cheesecake
Prep Your Pan
Grease or line the bottom of a 9-inch springform pan.
Make the Gluten-Free Crust
In a large bowl, mix together the almond flour, melted butter, sweetener, vanilla, and salt until combined. Using your hands, press the dough firmly into the springform pan. Freeze while you prepare the filling. Alternatively, combine the crust ingredients in a food processor and process until well combined. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
Mix the Strawberry Cheesecake Filling
Puree the strawberries and sweetener in a blender. Add the cream cheese and blend until smooth. Add the sour cream, vanilla, and lemon juice until smooth and lump-free. In a separate bowl or stand mixer, beat the cold heavy cream until stiff peaks form. Fold into the cheesecake filling. Alternatively, process the cream cheese in the food processor until smooth. Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides as needed. After the crust has partially baked, add half the filling to the crust. Then put the strawberries into the food processor and blend into the rest of the filling. Drizzle over the plain cheesecake filling.
Chill the Cake
Remove the crust from the freezer and pour the batter over the prepared crust. Cover with plastic wrap and chill in the fridge for at least 5 hours or overnight (or freeze for 2-3 hours) before serving. Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform. Bake for 1 hour to 1 hour 20 minutes or until the center no longer jiggles.
Read also: Keto Calorie Counting: A Detailed Guide
Decorate
Decorate with fresh strawberry slices on the sides and on top, if desired.
Tips and Tricks for Making the Best Keto Strawberry Cheesecake
- It’s important to use room temperature ingredients, particularly the cream cheese, to ensure that your cheesecake will be lump-free.
- Always use cold heavy cream and beat until you get stiff peaks, about 4-5 minutes.
- Be sure to coat the sides and line the bottom of your springform pan with parchment paper.
- It’s important to chill the cheesecake in the fridge until set.
- Use super fine blanched almond flour. Bob’s Red Mill, Trader Joe’s, or Costco are the brands usually recommended.
- You can swap out the butter for ghee or coconut oil if you prefer.
- Don’t overbake the cheesecake. Cooking the cheesecake too long will leave it dried out and not very tasty. The best way to tell if the cheesecake is done is to jiggle the pan.
- Don’t open the oven too much. The quick changes in temperature can cause the cheesecake to crack. Wait until the timer beeps, do one jiggle test, and then let the cheesecake rest.
- Make sure to give the cheesecake enough time to chill in the fridge before serving.
Variations and Toppings
We like to top our sugar-free strawberry cheesecake with fresh fruit, but melted chocolate, whipped cream, coconut cream, nuts, or shaved chocolate would also be delicious!
- Use any combination or just one variety of berries you like: raspberries, blueberries, blackberries.
- Add cocoa powder to the cheesecake crust or filling.
- Top with melted chocolate, nuts, or a low-carb berry compote.
- Swap in blueberries.
- Drizzle some melted sugar-free chocolate on top of the cheesecake after baking. The chocolate is the perfect complement with the fresh berries and creaminess.
- Add a layer of lemon curd on top of the cheesecake before garnishing for an amazing Strawberry Lemon Cheesecake.
How to Store a No-Bake Strawberry Cheesecake
The great thing about carb-free cheesecakes is that you can make this 1-2 days ahead of time and store it in the fridge or freezer. You can make the crust 1-2 days ahead of time and freeze it until you’re ready to make the low-carb cheesecake filling. Or you can cover and freeze the cheesecake for up to 2 months. Once you’re ready to serve, let it come to room temperature and decorate the day you plan on serving it. If you have any leftovers from this sugar-free strawberry cheesecake recipe, the best way to store them is in an airtight container or cover them in a dish with plastic wrap for next time (up to 5 days). You can also store these in the freezer, but do not top the cheesecakes with sauce. The sauce is easy enough to make so simply make it when you are ready to have the cheesecake. To thaw, refrigerate overnight.
Can You Have Strawberry Cheesecake on Keto?
New York-style cheesecakes are high in carbs and will raise your glycemic levels, so they are usually a no-go on the keto diet. Since this low-carb cheesecake is sugar-free and made with keto-friendly ingredients, you can definitely enjoy a slice without it kicking you out of ketosis.
How Many Carbs Are in a Strawberry Cheesecake?
The macros for one serving of keto strawberry cheesecake:
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- 405 calories
- 6 grams NET carbs
- 39 grams fat
- 8 grams protein
The Best Strawberry Dessert for Summer Parties
This delicious sugar-free strawberry cheesecake is perfect for Mother’s Day, Father’s Day, and all summer long. And since it’s completely no-bake, that means you won’t have to heat up your house on a hot day. It's light, creamy, and a delightful summer dessert! The strawberry cheesecake uses low-carb and keto-friendly substitutes to lower the carbs per serving. For example, granular monk fruit erythritol is used instead of sugar. That said, whether you follow a low-carb diet or not, this low-carb cheesecake recipe is a great alternative to a traditional cheesecake or New York-style cheesecake.
Is it Suitable for Non-Keto Diets?
Absolutely! This recipe can be enjoyed by anyone, regardless of their dietary preferences.
Additional Tips
- Use room temperature cream cheese for a smoother filling.
- Avoid overbaking to prevent a dry cheesecake.
- Chill the cheesecake thoroughly before serving for the best texture.
Concluding Remarks
This keto strawberry cheesecake is a simple and delicious spring dessert that will make your tastebuds sing! It has a lush, creamy texture and a beautiful flavor with notes of lemon and sweet berries. The coconut crust is perfection.
Recipe
Course: Dessert
Cuisine: American
Keyword: cheesecake, cream cheese, keto, low carb, low carb cheesecake, low carb dessert, no bake, strawberry
Servings: 14 slices
Calories: 405 kcal
Ingredients
For the Crust:
- 2 cups super-fine blanched almond flour, sifted
- ⅓ cup unsalted butter, melted
- 3 tablespoons monk fruit sweetener OR low carb sweetener of your choice
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
For the Cheesecake:
- 1 lb fresh strawberries, hulled, washed, and patted dry
- ⅔ cup powdered Lakanto monk fruit sweetener OR powdered sweetener of your choice
- 32 ounces full-fat cream cheese (four 8 oz. packages)
- ½ cup full fat sour cream
- ½ cup heavy cream, chilled
- ½ tablespoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- Optional: fresh strawberries for garnish
Instructions
For the Crust:
- Grease or line the bottom of a 9-inch springform pan.
- In a large bowl, mix together the almond flour, melted butter, sweetener, vanilla, and salt until combined.
- Using your hands, press dough firmly into the springform pan.
- Freeze while you prepare the filling.
For the Filling:
- Puree washed and dried strawberries in a blender or food processor until smooth, then strain through a sieve (you should have about 1.5 cups).
- Add the concentrated strawberry puree back to the blender and add sweetener, followed by the cream cheese, and blend until smooth.
- Add the sour cream, vanilla, and lemon juice and continue blending until smooth and lump-free.
- In a separate bowl or stand mixer, beat the cold heavy cream until stiff peaks form.
- Fold the strawberry cheesecake filling into the heavy cream bowl until combined.
- Remove the crust from the freezer and pour batter over the prepared crust.
- Cover with plastic wrap and chill in the fridge for at least 5 hours or overnight (or freeze for 2-3 hours) before serving.
- Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
- Decorate with fresh strawberries, if desired.
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