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
Scale
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.
