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keto strawberry cheesecake
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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


Cheesecake Crust

Cheesecake Filling

Sugar Free Strawberry Sauce


  • 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!


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).
  • 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.


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