No-Bake Chocolate Covered Strawberry Cheesecake

This rich cheesecake is the ultimate no bake low carb dessert. There’s no need to turn on the oven to get the most out of summer strawberries. Grassfed gelatin is your friend!

Low Carb No Bake Chocolate Strawberry Cheesecake

Is it just me or is New England strawberry season taking its sweet time arriving this year? If you don’t live in New England, you probably don’t care but honestly! I have been waxing poetic about strawberries since mid-April or so and yet a week into June and local strawberries still haven’t arrived. It’s just been too darn cold and rainy, and even today, when it feels like summer is upon us, those sweet red berries are missing in action. Local strawberry season usually starts at the end of May but I’ve checked most of my favourite U-Pick farms and the strawberries just aren’t ready yet. With more cool wet weather predicted for this week, I am beginning to wonder if they will ever be ready. Imagine a year where we skipped berry season entirely. How sad would that be? I think life might no longer be worth living.

 

Low Carb Grain-Free Chocolate Strawberry Cheesecake

Regardless, I shall persevere and create delicious low carb recipes for those of you in strawberry-rich locales. Why should you have to suffer without ways to use up your fresh-picked berries just because my region is lagging behind? I am nothing if not considerate like that. To that end, I took it upon myself to get some non-local berries at Trader Joe’s the other day, so that I could work on a rich, no-bake cheesecake I had been envisioning for a while. It doesn’t hurt that this creation happened to satisfy my craving for chocolate, strawberries and cheesecake  all in one fell swoop. I call it Chocolate Covered Strawberry Cheesecake. I also call it insanely delicious. I am pretty sure you will too.

No Bake Low Carb Strawberry Cheesecake Recipe

And the fact that it is no bake is just the icing on the cake. Or the chocolate ganache on the cake, in this instance. I started out with the intention of baking the cheesecake but I’ve been playing more and more with healthy grassfed gelatin and working it into my family’s diet where I can. And in a nod to the warm weather that is supposedly approaching, I figured I would skip the oven altogether and set the strawberry cheesecake filling with gelatin. It worked beautifully and it allowed me to set a border of sliced berries around the outside of the cake to make it look all fancy. And a thick layer of sugar-free chocolate ganache to top it all off. I am not lying when I say that this dessert was phenomenal. It was everything I hoped it would be and more, and it really wasn’t difficult to make. Now just imagine how good it would be if I had picked all the berries myself?

Sugar-free Grain-free Chocolate Strawberry Cheesecake

No Bake Chocolate Covered Strawberry Cheesecake

Yield: 16 servings

Serving Size: 1 slice

No Bake Chocolate Covered Strawberry Cheesecake

This rich cheesecake is the ultimate no bake low carb dessert. There's no need to turn on the oven to get the most out of summer strawberries. Grassfed gelatin is your friend!

Ingredients

    Crust:
  • 1 & 1/4 cup almond flour (Honeyville)
  • 5 tbsp cocoa powder
  • 5 tbsp Swerve Sweetener
  • 3 & 1/2 tbsp butter, melted
  • 7 or 8 smallish strawberries, thinly sliced
  • Strawberry Cheesecake Filling:
  • 3 cups chopped strawberries
  • 1/4 cup plus 2 tbsp water, divided
  • 2 tbsp grassfed gelatin
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 16 ounces cream cheese, softened
  • 3/4 cup powdered Swerve Sweetener
  • 1/2 tsp liquid stevia extract
  • Chocolate Ganache:
  • 5 tbsp butter
  • 2 oz unsweetened chocolate
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract

Instructions

    Crust:
  1. In a 9-inch springform pan, stir together almond flour, cocoa powder and sweetener.
  2. Add melted butter and mix until well combined. Press firmly and evenly into the bottom of the pan. Stand sliced berries upright around edge of crust to create a border. Set aside.
  3. Strawberry Cheesecake Filling:
  4. In a medium saucepan over medium heat, bring strawberries and 1/4 cup water to a boil. Reduce heat to low and cook until strawberries can be mashed with a fork, about 5 minutes. Mash or blend berries into a puree.
  5. In a small bowl, stir together gelatin and 2 tablespoons water. Let sit 1 minutes. Add to strawberry puree and stir until gelatin is completely dissolved. Let mixture cool while continuing.
  6. In a large bowl, beat whipping cream with vanilla until it holds soft peaks. Set aside.
  7. In another large bowl beat cream cheese until smooth. Beat in sweetener until combined and then beat in berry puree.
  8. Carefully fold in whipped cream until combined. Spread mixture carefully over crust.
  9. Refrigerate at least 3 hours until set.
  10. Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border. Remove sides.
  11. Chocolate Ganache:
  12. In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
  13. Stir in powdered sweetener and vanilla extract.
  14. Let cool 5 to 10 minutes, until thickened but still pourable.
  15. Pour over top of cake, allowing it to drip down sides.
  16. Let set 20 minutes before serving.
  17. For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of cake.

Notes

Serves 16. Each serving has 8.46 g of carbs and 2.81 g of fiber. Total NET CARBS = 5.65 g.

Food energy: 267kcal Saturated fatty acids: 12.75g Total fat: 23.20g Calories from fat: 208 Cholesterol: 57mg Carbohydrate, by difference: 8.46g Total dietary fiber: 2.81g Protein: 5.81g

http://alldayidreamaboutfood.com/2014/06/no-bake-low-carb-chocolate-covered-strawberry-cheesecake.html

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Comments

  1. Sandy says

    This looks good enough to eat! I am curious though…..Is it made with 32 oz of cream cheese? or did you mean 2-8 oz packages of cream cheese. Just double checking. Thanks!

  2. Becky says

    This looks great! Since it’s easily available here, would using a gelatin like Knox work? Would it be the same measurement?

      • Jamie says

        Would it just be softer with Knox? Or a different texture? I do keep meaning to try grassfed gelatin, but it’s so spendy. Between that and Swerve…oh well. Off this topic, do you have any experience with food grade vegetable glycerine?

        • Carolyn says

          It may be spendy, but that container lasts a good long time! I am really enjoying my foray into grassfed gelatin. I think the knox stuff has more jelling power for less amount. The consistency doesn’t seem different to me.

          Funny you should ask about glycerin. I have used it a number of times in my ice cream and it really helps things stay soft and scoopable. My issue is that I can’t get a good read on how many effective carbs it has so I tend to leave it out of my recipes when I write them up because I can’t tell my readers how many carbs it has.

          • Common Sense says

            I found the nutrition facts here:

            http://www.swansonvitamins.com/heritage-products-vegetable-glycerin-4-fl-oz-liquid

            1 tsp is 5g of carbs and it’s considered a sugar alcohol with limited affect on blood sugar.

            http://www.netrition.com/now_glycerine_page.html

            “Although glycerine is a carbohydrate, it has a different metabolic effect on the body. Unlike typical carbohydrates, glycerine reportedly has minimal impact on blood sugar levels. You should still count the calories (4.3 calories per gram) you are consuming from this product, since even a low carbohydrate diet needs some calorie control, but you do not need to worry about disrupting ketosis because there is no evidence that glycerine effects blood sugar, which is the way that normal carbohydrates disrupt ketosis.”

        • Melody says

          Did you use 2 envelopes of Knox and did it turn out okay? How much water did you use and did you let it sit 1 minute just like the instructions for the grass-fed gelatin say to do?

          • Carolyn says

            Definitely don’t use 2 packets Knox…it’s stronger than the grassfed and will firm your cake up too much. 1 to 1 1/2 packets is probably better. And yes, still sprinkle over the water and let sit.

  3. P.J. Stietz says

    Oh. My. I was going to make your chocolate peanut butter cake for my birthday, but I may have just changed my mind after seeing this gorgeous baby.

  4. Sarah G says

    Yeah, 12 year old son saw this and said, “I might want that for my birthday.” Now, I’m pretty sure I gotta make it. I may have to practice it once for myself first though, heh, heh, heh.

  5. Arlene says

    Amazing! Eating some right now – haven’t put the ganache on yet, but it is so delicious and beautiful! A Winner… do have a question though:
    Would you have a guess as to how much puree you have after the berries are done and have added the gelatin? Reason being, I have some berries in freezer that I prepped and pureed last season and they would work out perfectly – just need to only add the correct amount.
    Thanks so much for the work you do in allowing us to recreate your recipes. They are gorgeous, healthy, and delicious. Triple Win!!

    • Carolyn says

      Good question, I didn’t measure it after I pureed it. I’d imagine it would be 1 1/2 to 2 cups worth?

  6. says

    Our strawberries are JUST starting to arrive here in New Jersey, and I’m definitely going to divert some from all my jam-making to this gorgeous cake! What is it about strawberries and chocolate that is so mesmerizing?

      • Susan says

        Thanks, I’ll stick to the Now Brand Beef Gelatin I have, it’s similar to what you call for. And btw, LOVE< LOVE<LOVE your site! Has been a huge help to me over the last 16 months of my journey to better health through following Trim Healthy Mama. A Huge Thanks!

  7. Julie says

    I didn’t notice any sugar counts on the nutritional info…do you know how much sugar is in this recipe?

    • Carolyn says

      There are some natural sugars in it from the strawberries. According to my software, it comes to 3 g per serving. But no added sugars at all.

  8. Alisa says

    Eating some right now…mmm. This is so good. I’m delighted my son took a nice long nap today so I could make the first two layers. Added the ganache tonight and it was well worth the wait. Excited I found another great use of my Great Lakes gelatin!

    To the poster who asked if the green can would work – it won’t. It doesn’t thicken like the red can. I keep both on hand and use green in drinks and red to make jello…and now cheesecake!
    My thanks for the wonderful recipe that kept my FL kitchen a little cooler today!

  9. Mary T says

    Oops! I made mine with 32 oz of cream cheese according to the original recipe. It still came out good, more like mousse cake rather than the cheesecake, well, will need to make it right with only 16 oz of cream cheese.

    • Carolyn says

      I am so sorry about that! I caught the mistake (or rather a reader did) within about 2 hours of posting the recipe but you must have jumped on it early! I wrote 2 16-oz packages when I really meant 2 8-oz packages or 16 oz total.

  10. Linda says

    Just tried this and it was AMAZING. This could be a dessert that you serve to people who don’t eat gluten free or sugar free and I don’t think they would know the difference.

    Thanks, I plan to make this again!

  11. Karen says

    Could I substitute whole fat coconut milk for the whipping cream? I trying to cut back on dairy but can’t do without the cream cheese.

    • Carolyn says

      I think that should work but make sure you do proper coconut whipped cream with it by refrigerating the can overnight and then pouring off the watery stuff, then whip it for a few minutes.

  12. Sara says

    Thanks for the great recipes! I made this for Father’s day using fresh raspberries from my mom’s garden. Half of my guests were LC and the rest weren’t and the cheesecake was loved by all. Very pretty presentation and tasted amazing.

  13. Jana says

    I made this for Father’s Day and wanted to say thank you. It came out perfectly and my husband (who doesn’t typically like anything with cream cheese) declared it was “divine”. It was wonderful to stay on track over the weekend and still have a beautiful treat for everyone to share. Thank you. (Plus, it’s absolutely gorgeous and makes me feel like a rock star! Wahoo!)

  14. says

    I much prefer no-bake cheesecakes because it’s so dang hot in Texas I just won’t heat up my oven to bake for 4 months straight. Can’t wait to try this one, Carolyn. Looks so pretty, and delicious.

  15. says

    Looks GORGEOUS! Silly question – if I were to halve the recipe, would I still use a 9″ springform and it would just be flatter? And would it be 8 servings, or still 16 since it would still fill a 9″ circle?

    Thanks!!

    • Carolyn says

      I don’t know about halving it…you won’t have enough crust for a 9 inch pan, I don’t think. And yes you’d probably want bigger slices, since it would be so flat.

  16. anita says

    Made this yesterday and took over to my folks’ house. Not only is it pretty to look at, but it was delicious too!!! It really did taste like a chocolate covered strawberry – yummy!!!! My parents said that I don’t even need to tell people it’s sugarless – it’s that good. Thanks!

  17. Maria says

    I just got strawberries and I am going to make this tomorrow. Just a couple of questions,
    I have always made ganache with cream so I was wondering why you use the butter instead? Also I don’t have grass fed gelatin only knox (for now), would I use the same amount? Thanks :)

    • Carolyn says

      Unsweetened chocolate will usually seize if you add cream to it, so it’s not great for making conventional ganache. For the gelatin, just use two envelopes of Knox.

      • Maria says

        Thanks for that info. I know chocolate will seize with water but I didn’t know about the unsweetened. Making the cake this afternoon :)

        • Carolyn says

          Unsweetened chocolate is very temperamental. I had a couple of seized batches using cream so I switched up my method!

  18. Melanie says

    Mine is chilling/setting in the fridge right now! Hope it turns out–I was a little concerned at how watery the strawberry mixture was and how wet the final batter seemed to be. Hopefully the gelatin does its thing!

  19. Diana says

    I took this to a 2nd round world cup match viewing party (Netherlands killed my country’s hope of advancing). It was an absolute hit. I didn’t tell anyone it was low carb; they really didn’t need to know :)
    The only regret I have is that I left the 4 remaining slices behind for the hosts.

  20. Common Sense says

    Made this for our family BBQ today and it was a huge hit! One of the best low carb desserts I’ve made so far and I’ve really liked all of them! My husband had another slice tonight and also posted a picture on Facebook bragging about me, LOL.

  21. CATRIONA says

    Thanks so much for this recipe! I made it yesterday and got everyone raving about it. It tasted heavenly!

  22. Robin Armstrong says

    For the unsweetend chocolate, what brand it best? I have used Baker’s but it seemed a little bitter. Also unsweetened cocoa (Hersheys?).
    Thanks

    • Carolyn says

      I usually use Ghirardelli for unsweetened…it melts better and doesn’t seize as easily as bakers. For cocoa, I usually use Hershey’s Special Dark.

  23. Patsy says

    We just ate this and it was DELICIOUS! I’ve never made such a pretty dessert. Thanks for this recipe! My husband said it’s a keeper :D

  24. Sumari says

    I was quite stressed when I made this cheesecake since I’ve never made cheesecake before. But it was a good feeling to walk out triumphantly with the final beautiful product. The only thing was it was still soft when I cut it. In bowls it wasn’t as firm as your pic, but rather like a thick mouse. I used gelatine instead of gelatin, and making it with cold water made a thick paste instead of dissolving like a liquid. Do you think the gelatine that didn’t mix right made the cake not set right?

  25. Glo says

    I just made your No Bake Chocolate Covered Strawberry Cheesecake this weekend. I added a thin layer of strawberry gelee before the ganache.

    Hands down the best low-carb, sugar-free dessert I’ve ever had!

    Considering I’ve been addicted to your Peanut Butter Dirt Cake for about a year, I have a feeling I now have a new addiction!

    Thanks for your recipes. They never fail and they always satisfy!

    https://www.facebook.com/THMRecipeReviews/photos/a.375301215945745.1073741828.375283292614204/503399843135881/?type=1&theater

  26. Vicky says

    This was amazing and a great way to introduce my mom to low carb treats. I think she is convinced :). BTW I used knox gelatin, HALF the amount called for in the recipe and it set up perfectly. I assumed that stuff would be industrial strength. Also the ratios on the back of the box indicate how much liquid one packet can set up. Happily, here in California we get wonderful strawberries at the farmer’s market year-round!!

  27. Dawn says

    I’m hosting a bachelorette party and would like to make this ahead of time for the party. Do you think it will freeze well? Or how long will it keep in the fridge?

    • Carolyn says

      Freezing it will change the consistency and may make the chocolate bloom (go grey). I’d recommend the fridge, it will be fine for 3 or 4 days.

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