If you’re craving a dessert that’s indulgent yet perfectly suitable for your low-carb lifestyle, then this Keto Strawberry Cheesecake Recipe will become your new favorite treat. Creamy, tangy, and bursting with fresh strawberry flavor, this cheesecake beautifully balances richness and freshness without the unnecessary carbs. Every bite is a dreamy blend of smooth cream cheese filling, a buttery almond flour crust, and real strawberries that makes this dessert feel like a celebration you can enjoy guilt-free and anytime you want.
Ingredients You’ll Need
These ingredients are simple yet essential to bring out the best flavors and textures in this cheesecake. Each component plays a special role—whether it’s the almond flour that forms a perfectly crumbly crust or the fresh strawberries that add natural sweetness and vibrant color.
- 2 cups almond flour (200g): Creates a deliciously nutty and gluten-free base for the crust.
- 1/4 cup unsalted butter (50g), melted: Adds richness and helps bind the crust perfectly.
- 3 tablespoons granulated sweetener: Sweetens the crust without the sugar spike.
- 1 teaspoon vanilla extract: Infuses a warm and inviting aroma to the crust and filling.
- 16 ounces full-fat cream cheese (450g): The heavenly creamy foundation for the cheesecake filling.
- 1 cup heavy cream (240g): Whipped to add lightness and fluffy texture to the filling.
- 10 ounces chopped strawberries (300g): Fresh strawberries provide natural sweetness and beautiful pink color.
- 1 sachet gelatin (12g) dissolved in 2 tablespoons hot water: Essential for setting the cheesecake firmly without baking.
- 2 tablespoons lemon juice: Brightens and balances the sweetness with a zesty kick.
- Grated zest of 1 lemon: Adds fresh citrus aroma and subtle complexity.
- 6 tablespoons powdered sweetener: Sweetens the filling gently while keeping it keto-friendly.
- Optional strawberries and mint leaves: Perfect for that elegant finishing touch and fresh aroma when serving.
How to Make Keto Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining the base of a 20 cm springform pan with parchment paper and greasing the sides with butter to ensure easy removal later. In a large bowl, mix together almond flour, melted butter, granulated sweetener, and vanilla extract until the mixture resembles wet sand. Press this mixture evenly into the springform pan to form your crust. This nutty base sets the stage beautifully for the luscious filling that’s coming next.
Step 2: Whip the Cream
Using an electric mixer, whip the heavy cream until soft peaks form. This step is crucial for achieving that light and airy texture that contrasts beautifully with the denser cream cheese filling. Set the whipped cream aside for later folding into the mixture.
Step 3: Blend the Strawberries
In a separate bowl, puree the chopped strawberries until smooth. This fresh strawberry puree will infuse the cheesecake with natural sweetness and vibrant color, making every bite burst with summery flavor.
Step 4: Mix the Cream Cheese Base
In a large mixing bowl, blend together the cream cheese, lemon juice, lemon zest, and powdered sweetener until completely smooth. The lemon juice and zest add a bright, lively note that lifts the cream cheese’s richness beautifully.
Step 5: Dissolve the Gelatin
Dissolve the gelatin sachet in 2 tablespoons of hot water following your gelatin manufacturer’s instructions. This gelatin will help set your cheesecake perfectly without any need for baking, giving you a creamy, firm texture that holds its shape nicely.
Step 6: Combine Strawberry and Cream Cheese Mixtures
Pour the liquid gelatin into the strawberry puree and stir thoroughly to combine. Then fold the strawberry mixture into the cream cheese blend until smooth and homogeneous. This is where the magic starts to come together, creating that beautiful pink hue and balanced flavor.
Step 7: Fold in Whipped Cream
Finally, gently fold the whipped cream into the combined mixture just until thoroughly incorporated. This ensures the filling stays light and fluffy, giving the cheesecake an irresistible melt-in-your-mouth texture.
Step 8: Assemble and Chill
Pour the luscious cheesecake filling over the prepared almond crust in the springform pan. Cover with cling wrap and place in the refrigerator to chill for at least 4 hours, though leaving it overnight is best for that perfect set. When ready, run a sharp knife around the edges before releasing the springform to ensure a clean slice every time.
How to Serve Keto Strawberry Cheesecake Recipe
Garnishes
Decorate your cheesecake with extra fresh strawberries, a few sprigs of mint, and a light sprinkle of lemon zest. These finishing touches don’t just enhance the appearance but also add delightful bursts of freshness and aroma that complement the creamy dessert perfectly.
Side Dishes
Serve slices alongside a dollop of freshly whipped cream or a small scoop of keto-friendly vanilla ice cream. Alternatively, a cup of black coffee or herbal tea pairs beautifully, balancing the cheesecake’s sweetness.
Creative Ways to Present
For a fun twist, try layering the cheesecake filling and strawberry puree in small glasses for mini parfaits, or use cookie cutters to shape individual portions. You can also drizzle a keto-friendly chocolate syrup over the top for an extra indulgence that’s still low-carb.
Make Ahead and Storage
Storing Leftovers
Once sliced, store leftover cheesecake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it a great make-ahead dessert for busy weeks.
Freezing
You can freeze the cheesecake whole or in individual slices by wrapping tightly in plastic wrap and then foil. To enjoy later, thaw it overnight in the fridge. Keep in mind that freezing may slightly change the texture but the flavor will remain wonderfully intact.
Reheating
This cheesecake is best served chilled, so avoid reheating. If you want it less cold, simply let the slice sit at room temperature for 15 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I use other berries instead of strawberries in this Keto Strawberry Cheesecake Recipe?
Absolutely! Raspberries or blueberries work wonderfully and provide a slightly different but equally delicious flavor. Just keep the quantity similar and puree them like the strawberries for the best results.
What can I substitute for gelatin if I don’t have it?
Agar-agar is a great plant-based substitute for gelatin. Use it according to the package instructions, but be mindful that it sets firmer and faster, so you may want to adjust amounts and timing slightly.
Is this cheesecake suitable for people who are dairy-free?
This recipe relies on cream cheese and heavy cream for its texture and flavor, so it’s not dairy-free. However, you could experiment with dairy-free cream cheese and coconut cream, though results may vary.
How sweet is the cheesecake without traditional sugar?
The granulated and powdered sweeteners provide just the right amount of sweetness to balance the tartness of the lemon and strawberries without overwhelming the palate, keeping it keto-friendly and delightful.
Can I make this cheesecake gluten-free?
Definitely! Since this keto strawberry cheesecake recipe uses almond flour for the crust, it’s naturally gluten-free, making it suitable for those avoiding gluten.
Final Thoughts
Whipping up this Keto Strawberry Cheesecake Recipe feels like sharing a secret little slice of heaven with friends. It’s a dessert that not only satisfies your sweet tooth but does so with wholesome ingredients that honor your lifestyle choices. Whether you’re celebrating a special occasion or simply treating yourself after a long day, this cheesecake promises to impress — so go ahead, make it today and watch it become a beloved classic in your recipe collection!
Print
Keto Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb, Keto
Description
This Keto Strawberry Cheesecake is a delicious low-carb dessert featuring a buttery almond flour crust and a creamy strawberry-infused filling made with full-fat cream cheese and whipped cream. Naturally sweetened and gelled with gelatin, it’s perfect for keto dieters or anyone looking for a rich, fruity treat without the sugar spike. The cheesecake is chilled to set for a smooth, luscious texture and can be decorated with fresh strawberries and mint for an elegant finish.
Ingredients
Crust
- 2 cup almond flour (or almond meal/ground almonds) – 200g
- 1/4 cup unsalted butter, melted – 50g
- 3 tbsp granulated sweetener
- 1 tsp vanilla extract
Cheesecake Filling
- 16 ounces full fat cream cheese – 450g
- 1 cup heavy cream (double cream) – 240g
- 10 ounces chopped strawberries – 300g (about 2 cups)
- 1 sachet gelatine – 12g
- 2 tbsp hot water (for dissolving gelatine)
- 2 tbsp lemon juice
- Grated zest of 1 lemon
- 6 tbsp powdered sweetener
- Optional: more strawberries and mint leaves (to decorate)
Instructions
- Prepare the springform pan: Line the base of a 20 cm diameter springform pan with parchment paper and grease the sides with butter to prevent sticking.
- Make the crust: In a large mixing bowl, combine almond flour, melted butter, granulated sweetener, and vanilla extract. Mix well and press this mixture evenly into the base of the prepared springform pan using your hands to form a firm crust.
- Whip the cream: In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form, setting it aside for later use.
- Puree strawberries: In a separate bowl, blend the chopped strawberries until smooth to create a strawberry puree.
- Mix cream cheese filling: In another large bowl, blend together the full-fat cream cheese, lemon juice, lemon zest, and powdered sweetener until smooth and creamy.
- Dissolve gelatine: Dissolve the gelatine sachet in 2 tablespoons of hot water according to the manufacturer’s instructions until fully dissolved.
- Combine gelatine with strawberry puree: Pour the liquid gelatine into the strawberry puree and stir thoroughly to combine well.
- Combine strawberry and cream cheese mixtures: Add the strawberry and gelatine mixture to the cream cheese blend and mix until smooth and uniform.
- Incorporate whipped cream: Gently fold the whipped cream into the strawberry cream cheese mixture using a blender or spatula until just combined, maintaining a light texture.
- Assemble the cheesecake: Pour the completed cheesecake filling over the prepared almond crust in the springform pan and spread evenly.
- Chill to set: Cover the springform pan and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and firm up.
- Release and serve: Once set, run a sharp knife carefully around the inside edge of the springform to loosen the cheesecake before removing the sides of the pan. Optionally, decorate with additional fresh strawberries, mint leaves, lemon zest, or whipped cream just before serving for a beautiful presentation.
Notes
- Ensure the gelatine is fully dissolved in hot water before mixing to avoid clumps in the filling.
- For a smoother crust, you can pulse almond flour and butter together before pressing into the pan.
- This cheesecake should be kept refrigerated and served cold for the best texture and flavor.
- Use full-fat cream cheese and heavy cream for richness and proper setting in keto recipes.
- If you prefer a firmer cheesecake, add an extra half sachet of gelatine dissolved similarly.
