You won't believe how much this Keto No Bake Strawberry Cheesecake tastes like the real thing! What do you do when you have a dessert craving and don't want to go off your plan? Make this low carb cheesecake and see if it doesn't satisfy you. Be sure to also check out this Blueberry Keto Fat Bomb Recipe.
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Why you need to try this keto strawberry cheesecake recipe
Ingredients
- almond flour
- unflavored gelatin packet
- cream cheese
- heavy whipping cream
- vegetable shortening
- stevia
- vanilla extract
- lemon juice
- salt
- stevia or erythritol sweetener
- vanilla extract
- heavy cream
- strawberries
How to make keto strawberry cheesecake
Before you start making this Keto no bake cheesecake, you'll want to line an 8 inch square pan or baking dish with with 2 layers of plastic wrap leaving 3 to 4 inches to overlap the top all the way around. The plastic wrap will make it easy to remove the cheesecake from the pan.
We will start by making the crust for this keto cheesecake. Cheesecake typically uses a graham cracker' crust, but we will be making our own low carb crust. Mix the gelatin with the almond flour and then add the stevia powder and salt.
Drop in the softened cream cheese, heavy cream, vegetable shortening, vanilla extract and lemon juice. Mix these with the dry ingredients to form a loose dough.
Using your fingers, press the cheesecake crust dough evenly into the bottom of the pan. You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
Next, chop the strawberries into small pieces. Place them into a bowl and mash them with a fork.
Add stevia powder and vanilla extract to the strawberries and stir. Let the strawberries soak while you prepare the filling.
For the filling, sprinkle the gelatin powder over the stevia powder in a mixing bowl and mix them together. Next, add the heavy cream and vanilla extract. Finally, add the softened cream cheese. Blend until everything is well mixed and there are no clumps in the mixture.
Finally, add the mashed strawberries and stir them into the cheese mixture so they are evenly distributed. Pour the cheesecake filling over the crust and smooth it with a spatula. Cover with plastic wrap and refrigerate until everything is firm which takes about 2 to 4 hours.
Remove the cheese cake from the pan and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and slice with a sharp knife and serve cold.
Garnish this keto no bake cheesecake with some cut up strawberries. You can also place some strawberries in a blender and make a strawberry puree or strawberry sauce to drizzle on top. Or you can drizzle on some sugar free chocolate syrup for a treat.
This Keto No Bake Strawberry Cheesecake is creamy and delicious! You won't know you're eating low carb cheesecake!
Keto No Bake Strawberry Cheese Cake
Ingredients
For the crust
- 1 cup almond flour
- .13 oz unflavored gelatin packet
- 1 ounce softened cream cheese
- 1 tbsp heavy cream
- 1 tsp vegetable shortening
- ⅓ cup stevia
- 1 tsp vanilla extract
- ½ tsp lemon juice
- ⅛ tsp salt
For the filling
- .25 oz unflavored gelatin
- 1 ¼ cup stevia
- 2 tsp vanilla extract
- ⅔ cup heavy cream
- 16 ounces cream cheese softened
- 1 cup fresh strawberries chopped and mashed
- 1 tsp vanilla extract
- 1 tbsp stevia powder
Instructions
- Line a 8 inch square pan with with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around.
- Mix the gelatin with the almond flour and then add the stevia powder, and salt. Drop in the softened cream cheese, heavy cream, vegetable shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough.
- Press the dough into the bottom of the pan, evenly.
- Chop the strawberries into small pieces. Place them into a bowl and mash them with a fork. Add the stevia powder and one tsp of vanilla extract to them and stir. Let them soak while you prepare the filling.
- For the filling, sprinkle the gelatin powder over the stevia powder in a mixing bowl and mix them together.
- Next, add the heavy cream and vanilla extract. Finally add the softened cream cheese. Stir until everything is well mixed and no lumps or clumps exist.
- Finally, add the mashed strawberries and stir them into the cheese mixture. Spoon this mixture over the crust and smooth it with a spatula. Cover with plastic wrap and refrigerate until everything is firm which takes about 2 to 4 hours.
- Cover with plastic wrap and refrigerate until everything is firm which takes about 2 to 4 hours.
- Remove the cheese cake from the pan and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with strawberries.
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
This cheesecake cannot be stored at room temperature. You can cover it with plastic wrap and store it in the fridge for 5-7 days.
You can substitute an equal amount of almond meal or coconut flour.
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Vicky
That sounds delicious as well! I will give it a go!