This no bake keto strawberry cheesecake has a delicious chocolate gluten free crust and is a perfect dessert for summer.
Strawberries are the epitome of a sunny summer’s day and what better way to enjoy it than with a slice of low carb cheesecake! I added cocoa powder to the base as the chocolate flavour goes well with strawberries. The unsweetened desiccated coconut is in the base for a layer of extra crunch and texture. You will never replicate the biscuit base in a low carb cheesecake exactly so you need to become creative instead.
How to Make a Strawberry Cheesecake No Bake
For best results with this low carb cheesecake, make this the day before you want to devour it as it needs to firm up. I made this without any gelatine (or vegetarian gel in my case), naively thinking it would be enough for a combination of strawberries, cream and cream cheese to firm up overnight. As I removed the cake tin and saw the delicious cheesecake slide down into a mousse, I learnt that with some fruit, a gelling agent is essential. I use a Veg Gel as I’m vegetarian, but you can use gelatine or ever Agar Agar.
You will use a lot of bowls in this recipe so clear out that dishwasher or have your other half on standby to do the washing up! This strawberry cheesecake is worth the wait and effort though!
Keto Strawberry Cheesecake Recipe Notes
- Ensure the cream cheese is at room temperature to ensure smooth blending. You may be left with small lumps otherwise.
- You can use frozen strawberries if fresh are not available but drain the excess juice after defrosting.
- You can leave out the coconut from the base if you are allergic to it. I added it for extra texture.
- Before serving, run a sharp knife around the edges of the cake tin before releasing the springform cake tin. Excess cheesecake on that knife is yours for taste tasting..ahem.
OTHER DESSERTS YOU MAY ENJOY:
Strawberry Cheesecake
Ingredients
BASE
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder unsweetened
- 1/4 cup desiccated coconut unsweetened
- 1/2 cup butter, unsalted melted
- 1/4 teaspoon salt
- 1/2 cup erythritol or other low carb sweetener
CHEESECAKE FILLING
- 2 cups strawberries chopped
- 1/4 cup water
- 1 sachet gelatine or vegetarian alternative
- 1 cup cream, whipping or heavy
- 16 oz cream cheese softened
- 1/2 cup erythritol, ground or other low carb sweetener
Instructions
MAKE THE CRUST
- Line an 8 or 9 inch spring form cake tin with parchment paper.
- In a bowl, mix crust ingredients together.
- Press the crust into the tin and keep in the fridge whilst you make the cheesecake.
MAKE THE CHEESECAKE
- Boil the strawberries in a saucepan with the water, simmer for 5 minutes.
- Remove from the heat and gently mash with a fork.
- Stir the gelatine into the strawberry mixture.
- In a bowl, whip the cream to thick peaks
- In another bowl, beat the cream cheese and erythritol until smooth.
- Stir in the strawberry mixture.
- Fold the cream mixture and gently stir until an even pink colour.
- Fold the cream mixture and gently stir until an even pink colour.
- Place in the fridge for at least 4 hours, preferably over night
6 Comments
Susan Yakus
December 7, 2019 at 6:07 pmWould I be able to use frozen strawberries, since they are out of season now?
Angela Coleby
December 8, 2019 at 11:58 amI can’t see why not. Just check that the strawberries are not in a sugar syrup.
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DyAnn
May 12, 2019 at 10:25 amLove your recipes.just tried the strawberry cheesecake recipe. Yum. Mine didn’t seem As , tall. height wise. Food photography or do I need to course correct preparation. Also,how the heck do you get it off the bottom parchment r.
Angela Coleby
May 12, 2019 at 6:00 pmPerhaps it was the cake tin size? There were no photography tricks (would love to know them! haha!). I found that the cheesecake came off the parchment better the next day. The first one I made I did not use parchment paper and had to scrape the bottom from the pan with a knife!