There is something truly magical about a dessert that feels indulgent without straying from your low-carb lifestyle, and this Keto Strawberry Cheesecake Recipe is exactly that kind of magic. Creamy, luscious, and bursting with fresh strawberry flavor, this cheesecake perfectly balances rich textures with the bright sweetness of real fruit, all without the usual carbs that weigh you down. Whether you’re a keto veteran or just looking for a delicious dessert that won’t derail your goals, this cheesecake is an absolute must-try.
Ingredients You’ll Need
The beauty of this Keto Strawberry Cheesecake Recipe lies in its simplicity and quality ingredients that each bring something essential to the table—whether it’s that perfect creamy texture, natural sweetness, or vibrant color that makes every bite unforgettable.
- Almond flour: Provides a nutty, gluten-free base that crisps up perfectly for the crust.
- Granulated erythritol: A keto-friendly sweetener that adds sweetness without any carbs.
- Unsalted butter: Adds richness and helps bind the crust together for that classic buttery flavor.
- Vanilla extract: Infuses both crust and filling with warm, aromatic notes.
- Cream cheese: The star ingredient for a smooth, velvety cheesecake filling.
- Heavy cream: Whipped to stiff peaks, it lightens the filling for a melt-in-your-mouth experience.
- Fresh strawberries: Pureed and chopped to bring bursts of freshness and gorgeous pink hues throughout.
- Lemon juice: Adds a touch of brightness in the topping that perfectly balances the sweetness.
How to Make Keto Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Mix almond flour, erythritol, melted butter, and vanilla extract in a bowl until everything comes together smoothly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even base. Bake it for about 10-12 minutes until it’s a lovely light golden color, then allow it to cool completely. This crust sets the stage with its rich, nutty crunch that contrasts beautifully with the creamy filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s silky and lump-free. Add erythritol and vanilla, then continue mixing until everything is fully incorporated. Separately, whip the heavy cream until stiff peaks form. This whipped cream is the secret to that sumptuous, airy texture. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy. Next, fold in the pureed strawberries followed by the chopped strawberries, giving the filling delightful texture and bursts of strawberry flavor.
Step 3: Assemble and Chill
Pour the luscious cheesecake filling over the cooled crust, smoothing the top carefully with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours or until it is fully set and firm. This chilling process is key to achieving that perfect slice-worthy firmness while maintaining that creamy mouthfeel.
Step 4: Prepare the Strawberry Topping
While the cheesecake chills, combine sliced strawberries, erythritol, and lemon juice in a small saucepan. Cook over medium heat, stirring every so often, until the strawberries release their natural juices and the mixture thickens slightly—this creates a fresh, glossy fruit topping that’s far better than any store-bought jam. Let it cool completely before spreading it on top of the chilled cheesecake.
Step 5: Serve and Enjoy
Carefully remove your cheesecake from the springform pan and spread the strawberry topping evenly across the surface. For that extra wow factor, add fresh strawberry slices or a few mint leaves for a pop of color and freshness. Now, you’re ready to revel in every sweet, keto-friendly bite!
How to Serve Keto Strawberry Cheesecake Recipe
Garnishes
Enhance your presentation with fresh strawberry slices arranged in a fan shape or whole small strawberries placed strategically. A few mint leaves not only add a lovely contrasting green color but also bring a refreshing lift to each bite. For a decadent touch, you might drizzle a little sugar-free chocolate sauce or sprinkle some finely chopped toasted almonds for added texture.
Side Dishes
This keto cheesecake is stellar on its own, but when paired with a light cup of herbal tea or rich dark coffee, it becomes a whole experience. For a more substantial dessert spread, serve alongside keto-friendly whipped cream or a small bowl of mixed berries to complement the strawberry notes while keeping carbs in check.
Creative Ways to Present
Think outside the pan and try making individual mini cheesecakes in ramekins for an elegant touch. Layer this cheesecake filling in clear parfait glasses with fresh strawberry slices and crushed nuts for a stunning, easy-to-serve dessert parfait. Another fun idea is to turn the filling into cheesecake fat bombs if you like bite-sized keto treats with strawberry flair!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in an airtight container to maintain freshness. The cheesecake will stay delicious for up to one week, allowing you to enjoy it as a treat throughout the week without any hassle.
Freezing
This keto cheesecake also freezes well. Wrap it tightly in plastic wrap and then aluminum foil before freezing. When you’re ready to eat it, thaw overnight in the refrigerator and enjoy a slice just like freshly made—perfect for prepping ahead of a special occasion.
Reheating
Because this dessert is best enjoyed cold and creamy, reheating is not recommended. Instead, simply allow any frozen cheesecake to thaw fully in the fridge. This keeps the rich texture intact and the strawberry flavors vibrant.
FAQs
Can I use a different sweetener if I don’t have erythritol?
Absolutely! You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. Just keep in mind that sweetness intensity varies, so adjust to taste accordingly.
Do I need a springform pan specifically for this recipe?
A springform pan is ideal because it lets you easily remove the delicate cheesecake without damaging its sides. If you don’t have one, a regular cake pan can work if you line it with parchment paper, but the presentation might not be as neat.
Can I make this cheesecake dairy-free?
For a true keto cheesecake experience, dairy is preferred, but if you need to avoid it, consider using coconut cream and dairy-free cream cheese alternatives. Flavor and texture may differ but it can still be delicious.
What’s the best way to get the strawberry puree smooth?
Using a blender or food processor gives you the smoothest puree. If you prefer texture, pulse briefly so the puree retains some small bits of fruit for added bite.
How long does it take to set after refrigerating?
It generally needs a minimum of 4 hours to become firm enough to slice properly, but overnight chilling will yield the best results.
Final Thoughts
This Keto Strawberry Cheesecake Recipe is one of those divine desserts that shows how satisfying keto-friendly sweets can be. From the buttery almond crust to the creamy strawberry-studded filling and bright, fruity topping, every element comes together for an unforgettable treat. So why wait? Dive into making this delightful cheesecake and enjoy a slice of low-carb heaven with every bite.
Print
Keto Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Keto Strawberry Cheesecake is a delicious low-carb dessert that features a buttery almond flour crust, a creamy strawberry-infused cheesecake filling, and a fresh strawberry topping. Perfect for keto and low-carb diets, this no-bake cheesecake sets in the refrigerator and offers a rich and refreshing treat with natural sweetness from erythritol and fresh strawberries.
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol (or your preferred keto sweetener)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 1/2 cup pureed strawberries + 1/2 cup chopped strawberries for mixing in)
For the Strawberry Topping:
- 1/2 cup fresh strawberries, sliced
- 2 tablespoons granulated erythritol (or your preferred keto sweetener)
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the almond flour, erythritol, melted butter, and vanilla extract until combined. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly packed. Bake for 10-12 minutes or until lightly golden. Remove from oven and allow to cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add erythritol and vanilla extract, and continue beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then fold in the pureed strawberries followed by the chopped strawberries, mixing evenly.
- Assemble the Cheesecake: Pour the strawberry cheesecake filling over the cooled crust and smooth out the top evenly with a spatula. Refrigerate for at least 4 hours, or until the cheesecake is set and firm.
- Prepare the Strawberry Topping: In a small saucepan, combine the sliced strawberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly. Allow the topping to cool to room temperature.
- Serve: Carefully remove the cheesecake from the springform pan. Spread the cooled strawberry topping evenly over the cheesecake. Optionally garnish with additional fresh strawberries or mint leaves. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For a sweeter topping, adjust the erythritol quantity to taste.
- Allow the crust to cool completely before adding the filling to prevent melting.
- Refrigerate for at least 4 hours—overnight is best for a firmer set.
- This cheesecake is best served chilled for a refreshing dessert.
- Store leftovers properly to maintain freshness and texture.
