NO BAKE KETO STRAWBERRY CHEESECAKE
A No-Bake Dream to Satisfy Your Sweet Tooth Without the Guilt
The moment you scoop a spoonful, you’ll feel the creamy tang of cheesecake meet a kiss of fresh strawberry brightness. This no-bake version fits a busy weeknight and a keto lifestyle, so you can indulge without turning on the oven or sacrificing texture. It’s the kind of dessert you pull together with calm, gliding motions—like a mini celebration in a slice.
Pull out a springform pan, chill the crust until it holds its shape, and watch the filling come together into a glossy, spoonable dream. The crust is nutty and crisp, the filling is rich and smooth, and the strawberry topping brings a pop of color and a burst of fruity sweetness. It’s not just dessert—it’s a small victory you can share with friends and family, one perfectly sliced wedge at a time.
Ingredients
- Almond flour, 1 cup — for a crisp, low-carb crust with a light, nutty flavor. Tip: use finely ground almond flour for best texture.
- Unsalted butter, melted, 2 tablespoons — helps the crust hold together. Swap: coconut oil for a dairy-free option.
- Powdered erythritol, 1 tablespoon — a gentle sweetness that dissolves into the crust. Swap: adjust with your preferred keto-friendly sweetener.
- Pinch of salt — enhances the crust’s flavor.
- Cream cheese, softened, 16 ounces (450 g) — the creamy base of the filling. Use full-fat for the best texture.
- Heavy whipping cream, 1/2 cup — whipped to add lightness and silkiness to the filling. Chill before whipping.
- Powdered erythritol, 1/3 cup — sweetens the filling. Adjust to taste.
- Vanilla extract, 1 teaspoon — rounds the tang and sweetness beautifully.
- Lemon juice, 1 tablespoon — brightens the filling and keeps it fresh-tasting.
- Pinch of salt — balances sweetness in the filling.
- Sour cream (optional), 2–3 tablespoons — extra tang and creaminess if you like it richer.
- Strawberries, fresh, sliced, 1 cup — the star topping for color and flavor.
- Powdered erythritol (for topping), 2 tablespoons — to sweeten the berry sauce to taste.
- Lemon juice (for topping), 1 teaspoon — keeps berries bright and vibrant.
Instructions
- Make the crust: In a small bowl, combine almond flour, melted butter, 1 tablespoon powdered erythritol, and a pinch of salt. Stir until the mixture looks like wet sand. Press firmly into a 8-inch (20 cm) springform pan and smooth the edges. Chill for 15–20 minutes so it sets up a little.
- Whip the filling: In a large bowl, beat the softened cream cheese with the 1/3 cup powdered erythritol, vanilla, lemon juice, and a pinch of salt until velvety. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture until completely smooth and glossy.
- Assemble the cheesecake: Spread the filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4–6 hours, or overnight, until the center is set but sliceable. The edges should be firm and the middle should give a little when nudged.
- Make the strawberry topping: In a small saucepan (or a microwave-safe bowl), combine the sliced strawberries with 2 tablespoons powdered erythritol and 1 teaspoon lemon juice. Cook gently for 5–7 minutes until the sauce thickens slightly and the berries soften. Let cool to a glossy sauce; it will thicken a bit more as it cools.
- Serve and garnish: Slice the cheesecake and spoon strawberry sauce over each piece. Garnish with extra fresh berries if you like, and a light dusting of erythritol or a dollop of whipped cream.
Tips & Variations
- Make ahead: This cheesecake tastes even better after a night in the fridge. For best texture, plan to assemble and chill at least 6 hours or overnight.
- Texture tweaks: If you prefer a firmer set, add a teaspoon of gelatin dissolved in 1–2 tablespoons hot water to the filling, then chill until set. If you want extra creaminess, fold in 2–3 tablespoons of sour cream.
- Crust swaps: Use crushed hazelnuts or pecans for a different nutty note. For a dairy-free crust, swap butter with coconut oil and ensure your nut flour is certified gluten-free.
- Berry variations: Swap strawberries for raspberries, blueberries, or a mix. Adjust sweetness to taste as some berries are naturally sweeter or tarter.
- Heat-free topping tips: If you don’t want to cook the topping, simply macerate sliced berries with a pinch of salt and lemon juice, then fold in the sweetener to taste. This creates a bright, fresh sauce without cooking.
- Portion and storage: Keep the cheesecake covered in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly and thaw in the fridge before serving.
Serving Suggestions
Pair this creamy slice with a simple mixed green salad tossed with a light lemon vinaigrette to balance richness. A few crunchy almonds or a sprinkle of chopped pistachios on top add texture. For a “meal-in-dessert” vibe, serve a small wedge alongside a crisp cucumber-tenned side salad with a tangy vinaigrette. If you want extra indulgence, a dollop of whipped cream and a fresh mint leaf look stunning on the plate.
Want to keep it ultra-clean and show-stopping for Pinterest? Plate with a bright berry sauce swirled on the plate and a neat slice centered on the dish, then a few strawberry halves arranged in a decorative pattern beside it. A light dusting of lemon zest can add a final pop of color and aroma.
FAQs
How can I thicken the filling without gelatin?
Use more cream cheese and a touch more whipped cream to achieve a firmer, yet smooth filling. If you still want extra set, dissolve a small amount of unflavored gelatin in warm water and fold it into the filling before chilling. Do not heat the filling after adding gelatin; let it set in the fridge.
Can I make this ahead of time?
Yes. The cheesecake benefits from several hours in the fridge, preferably overnight. You can prepare the crust and filling a day ahead, assemble, and chill overnight for best texture and flavor.
How long does it keep and how should I store it?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month; thaw in the fridge before serving.
Can I use other berries or fruit toppings?
Absolutely. This no-bake cheesecake pairs beautifully with blueberries, raspberries, or a mixed berry topping. Adjust the sweetness to suit the berries you choose.
What if the topping sauce separates or becomes too runny?
Cook the sauce gently to reduce and thicken, then cool completely before serving. If it still seems thin, whisk in a small amount of cream cheese or a pinch of xanthan gum (a little goes a long way) to help stabilize the texture.
Can I make this dairy-free?
Yes, you can adapt with dairy-free cream cheese and coconut milk or an almond-milk-based whipping cream. For the crust, ensure your butter substitute is dairy-free, and store-bought dairy-free cream cheese options work well here.
Final Thoughts
This No Bake Keto Strawberry Cheesecake is a quick, crowd-pleasing dessert that doesn’t compromise on texture or flavor. It’s the kind of recipe you can assemble in moments, chill while you tidy the kitchen, and then slice to reveal a glossy, creamy center crowned with a bright berry topping. Pin-worthy, crowd-pleasing, and perfectly keto—it’s a dessert you’ll reach for again and again.
Print
Ultimate NoBake Keto Cheesecake Recipe for Easy Indulgence
- Total Time: 8 hours
- Yield: 8 servings
Description
NoBake Keto Cheesecake with strawberry topping easy indulgent dessert recipe fast prep creamy texture lowsugar crust chillandserve
Ingredients
Instructions
Notes
A no-bake keto strawberry cheesecake with a crisp almond crust, creamy filling, and a glossy strawberry topping—perfect for a quick, guilt-free dessert.
- Prep Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 250 calories
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
Keywords: Array