Keto No Bake Strawberry Cheesecake Recipe

Alright guys, I'm going to be honest, I'm pretty much in tears as I write this because I actually just finished writing this post 20min ago and for some reason when I clicked save, technology decided today was not my day and it said “link has expired” and in the process, erased my entire 3500+ word blog post. 

I was going to go on about how happy I am today with this low carb strawberry cheesecake and how life is all sunshine and rainbows but sometimes life just SUCKS. lol.

Disclaimer: this post contains some affiliate links

I plan all of my posts to go up by a certain time each day to maximize the people who will see it but today my post is late and I'm just sad.

So all I ask is that if you read this post, please share it or leave a comment or tag me if you make the recipe. It would really make my day. I need that right now.

I always dislike the people who blamed their circumstances for what they can't achieve.

I mean I could just sit here sulking and not write the blog post for today and feel sorry for myself because I've already spent 3 hours baking and writing it. I mean, I also have to bake and write another post today too!

Butttt then I wouldn't be me. I'm one of those people that if something fails 10, 20  times, I'll scream and yell and get angry and I'll probably complain, but you know what, I'll get it done in the end. And that's what matters.

So without further ado, let's put the depressing words aside and move on because that's what we have to do in life. 

This No Bake Keto Strawberry Cheesecake is delicious okay. Despite all my frustrations today, I'm super happy with how it came out. 

It's soft, creamy, silky and sweet. 

The best part? NO BAKING.

We all love cheesecake but let's be real, none of us like making it (or at least the majority of us). It's always a challenge trying to figure out when the cheesecake is done and at the right consistency..do we use a water bath or not.. etc. 

This cheesecake simply involves pressing a crust in place, pouring your filling on top and popping it in the fridge for ~2 hours. Perfection.

It's pretty much fool-proof. (I'm talking to you, people that burn eggs, yes, even you can make this recipe and not mess it up).

I don't know if you guys have noticed but I've been on a bit of a strawberry kick lately. 

This past week I've made Keto Strawberry Pop Tarts, Keto Strawberry Cheesecake Ice Cream and now this No Bake Keto Strawberry Cheesecake. 

I'm not really sure where this strawberry obsession came from but I'm rolling with it. (P.S if you haven't made my ice cream yet, you need to get on it, that recipe was AMAZING as well).

When it came to creating a no bake cheesecake with strawberry topping, this was kind of a no brainer. 

I've already mastered the baked Keto Strawberry Cheesecake (seriously this recipe was epic) so I didn't want to make that again. (I don't think I could top it!)

And I've already made other no bake keto cheesecakes including; No Bake Snickerdoodle Cheesecake Bars, No Bake Keto Chocolate Cheesecake Bars (my personal favourite) and No Bake Cookie Dough Cheesecake Bars..

..which were all hits! I brought them to parties and every time they'd disappear and my friends would ask for more.

So I figured, why not make another no bake cheese cake..but make it classic. 

Don't get me wrong, I love being creative and trying new flavours and fun recipes people will find really unique and exciting..

But sometimes I just want to make something simple that I know I MYSELF will enjoy.

And that's what this recipe is. A simple classic based off of a no bake cheesecake my Mom used to make when I was a kid.

The crust of this cake is made with a mixture of almond flour, powdered monkfruit/erythritol sweetener, cinnamon, salt and melted butter. 

The almond flour and cinnamon combination gives it a flavour very reminiscent of a standard graham cracker crust.

The sweetener we use in the crust, powdered monkfruit/erythritol, is my personal favourite for all no bake desserts. This sweetener blends seamlessly and leaves no weird crunchy texture.

This is why we also used this same sweetener in our cheesecake filling.

The cheesecake layer contains a brick of cream cheese (of course), a little sour cream, powdered monkfruit/erythritol sweetener, vanilla extract, light cream and gelatin.

The sour cream is optional but adds this nice tanginess to the cheesecake. 

The cream makes the cake a tad bit more smooth and light and the gelatin is what sets the cheesecake in place so you get this silky, soft cheesecake that still holds together when sliced.

Finally, to make this a strawberry cheesecake, we topped it off with a homemade strawberry sauce that's made up of a cup of strawberries, powdered monkfruit erythritol sweetener and a pinch of xanthan gum

The xanthan gum is optional and just helps to thicken the sauce slightly.

Pour that over your cheesecake base and serve chilled…wow. 

You won't want to make any other cheesecake recipe after tasting this cake and seeing how easy it is to put together!

Ingredients In No Bake Keto Strawberry Cheesecake

• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Light Cream –  (18% for Canadians) You can also use heavy cream instead.
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

Tools I used To Make Low Carb Strawberry Cheesecake

• 9×5 Inch Metal Loaf Pan
• Mixing bowls
• Sauce Pans
• Baking Sheet
• Hand Mixer

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Strawberry Cheesecake

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• These bars are great with all kinds of toppings like blueberries, raspberries, melted chocolate, coconut and more if you ever want to switch it up!
• If you don't have sour cream, just sub an extra tablespoon of cream (add it to your other cream)
• Feel free to branch out and try a pecan or hazelnut flour crust for this cheesecake! You can even make it crustless if you are trying to save calories. 

How To Store Keto No Bake Strawberry Cheesecake

• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

• 1 cup almond flour, 112g
• 3 tbsp salted butter, melted
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener, 30g
• 1/4 tsp cinnamon
• pinch of salt

• 1 8oz brick of cream cheese, softened
• 1 tbsp sour cream, 15g
• 1/4 cup light cream, chilled, 60g (18% for Canadians, you can also use heavy cream)
• 5 tbsp powdered monkfruit/erythritol sweetener, 60g
• 1/2 tsp vanilla extract
• 1 tsp powdered unflavoured gelatin (I use the Organika (Canadian) or Vital Proteins (US) brands)

• 1 cup strawberries, 140g
• 1/4 cup powdered monkfruit/erythritol sweetener, 48g
• pinch of xanthan gum (optional, just helps to thicken the sauce)

1. In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
2. Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
3. Line a 9×5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
4. In a glass measuring cup or microwavable cup add your cold cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
5. In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min).
6. After the gelatin and cream have sat for at least 5min, microwave them for 30-40s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
7. Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
8. Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
9. Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
10. While you are waiting for the cake to set, you can prepare your strawberry sauce by placing the chopped strawberries and sweetener in a small saucepan over medium heat.
11. Cook the strawberries down, stirring occasionally until you are happy with the consistency. Stir in the xanthan gum to thicken the sauce a little, then remove it from the heat.
12. Take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares and top with the strawberry sauce (or serve whole). Enjoy your No Bake Keto Strawberry Cheesecake!

Nutrition For 1/8th of recipe ( 1 slice of cheesecake): 253 calories | 23.1g fat | 4.4g NET carbs | 5.1g protein | 1.7g fiber

Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

Print Recipe

5 from 1 vote

No Bake Keto Strawberry Cheesecake

Prep Time30 mins

Refrigeration Time2 hrs

Total Time2 hrs 30 mins

Course: Dessert

Keyword: keto cheesecake, keto no bake cheesecake, no bake keto cheesecake

Servings: 8 slices of cheesecake

Calories: 253kcal

Ingredients

Cheesecake Crust

• 1 cup almond flour 112g
• 3 tbsp salted butter melted
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
• 1/4 tsp cinnamon
• pinch of salt

Cheesecake Filling

• 1 8 oz brick of cream cheese softened
• 1 tbsp sour cream 15g
• 1/4 cup light cream chilled, 60g (18% for Canadians, you can also use heavy cream)
• 5 tbsp powdered monkfruit/erythritol sweetener 60g
• 1/2 tsp vanilla extract
• 1 tsp powdered unflavoured gelatin I use the Organika (Canadian or Vital Proteins (US) brands)

Sugar Free Strawberry Sauce

• 1 cup strawberries 140g
• 1/4 cup powdered monkfruit/erythritol sweetener 48g
• pinch of xanthan gum optional, just helps to thicken the sauce

Instructions

• In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
• Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
• Line a 9x5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
• In a glass measuring cup or microwavable cup add your cold cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
• In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min).
• After the gelatin and cream have sat for at least 5min, microwave them for 30-40s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
• Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
• Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
• Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
• While you are waiting for the cake to set, you can prepare your strawberry sauce by placing the chopped strawberries and sweetener in a small saucepan over medium heat.
• Cook the strawberries down, stirring occasionally until you are happy with the consistency. Stir in the xanthan gum to thicken the sauce a little, then remove it from the heat.
• Take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares and top with the strawberry sauce (or serve whole). Enjoy your No Bake Keto Strawberry Cheesecake!

Notes

Ingredient Links

• Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. The powdered form helps it blend seamlessly into keto no-bake or frozen desserts.
• Almond flour– Fantastic for making crusts for all kinds of recipes. It works great in providing a “graham cracker” like flavour to the keto cheesecake crust in this recipe. 
• Light Cream –  (18% for Canadians) You can also use heavy cream instead.
• Xanthan Gum – This is used to thicken the strawberry sauce for this recipe. It is not essential but in my opinion really helps the sauce act more like traditional strawberry sauce!
• Vanilla Extract –  Pure or artificial is fine.
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

 

Tips

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• These bars are great with all kinds of toppings like blueberries, raspberries, melted chocolate, coconut and more if you ever want to switch it up!
• If you don't have sour cream, just sub an extra tablespoon of cream (add it to your other cream)
• Feel free to branch out and try a pecan or hazelnut flour crust for this cheesecake! You can even make it crustless if you are trying to save calories. 
• Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

Nutrition

Serving: 1cheesecake slice | Fiber: 1.7g | Calories: 253kcal | Fat: 23.1g | Protein: 5.1g | Carbohydrates: 4.4g