A mini version of my famous low carb chocolate strawberry cheesecake. This no-bake keto dessert is just the right size for two people!
Valentine’s Day: it’s one of those love it or hate it holidays. People love it when they have someone special in their lives and are eager to show them how they feel. Often this is at the beginning of a romance, when things are shiny new and you look for any opportunity to splurge on your honey (or hope that they splurge on you). People tend to hate Valentine’s Day when they don’t have someone special. Or someone newly special, anyway. You can also have someone special, someone who’s been special for a long time, but both be so busy with work and kids and lives that you simply don’t have time for each other. Then Valentine’s Day seems like a bit of a chore, all that going out to dinner and buying flowers and finding a nice gift. When you’d rather curl up on the couch with your special one, eating something easy but yummy and watching Netflix. You feel guilty not doing something more special but that’s all you’ve got the energy for. But hey, at least you’re together.
Sound familiar at all? That’s pretty much the story of my life these days. My husband and I have been “special” to each other for a good 20 years so it certainly isn’t shiny new anymore. And we’ve got the jobs and the kids and the everyday busyness that makes it impossible to plan too many fancy dinners and flowers and special gifts. But we do have a standing “date night” on Fridays and it really does consist of eating something easy but yummy (steak and mushrooms) and watching Netflix (just finished Season 2 of Narcos!). While I don’t hate Valentine’s Day, I can’t say I really love it either. It mostly becomes a chore because my kids have to fill out cards for everyone in their and they end up coming home with a bag of sugary sweets that I don’t approve of. Sorry, Valentine’s Day, but you’re just not my jam anymore.
What is my jam is coming up with delicious Valentine’s Day treats. While I may be sitting on my couch eating my steak and watching Colombian drug lords shoot each other up, you may have that shiny new romance going on and you’re dying to impress. You’re whipping up a gourmet (low carb) dinner and you want your shiny new honey to swoon over your mad dessert skills. I feel ya. I like to think I have mad dessert skills too, which I then pass on to you. And since my No Bake Chocolate Covered Strawberry Cheesecake is one of my most popular desserts, I decided to re-make it on a more intimate scale. It’s still no bake and very easy to make, but it’s perfect for two of you. Or really, you, yourself, and you if that’s what it comes down to!
I did have a little trouble with this one. My first attempt was delicious but the filling didn’t set properly. It looked good but it smooshed out all over the plate when I tried to cut into it. I clearly had too many pureed strawberries and other liquid in there for it to firm up. I had to really play with the proportions to get it right. I really recommend the teaspoon of grassfed gelatin in there. It doesn’t make the filling gelatinous at all, it just helps offset the liquid from the berries. If you can’t get your hands on the good grassfed gelatin, Knox should work as well but you need to dissolve it in some water first. You won’t need a whole envelope of Knox, so I would measure out about 1/2 teaspoon and dissolve it in 2 teaspoons of water. Let sit for a minute before adding to the blender.
A mini version of my famous low carb chocolate strawberry cheesecake. This keto dessert is just the right size for two people!
- 2 tbsp almond flour
- 1 tbsp granular Swerve Sweetener
- 2 tsp cocoa powder
- 2 tsp butter melted
- 2 ounces cream cheese softened
- 1/3 cup chopped strawberries (about 2 medium-large berries)
- 2 tbsp confectioners Swerve Sweetener
- 1 tsp grassfed gelatin you can use Knox but must dissolve it in warm water first. You would only need about 1/2 tsp
- 1 1/2 tbsp whipping cream
- 1/2 ounce sugar-free dark chocolate chopped
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In a small bowl, whisk together the almond flour, sweetener, and cocoa powder. Stir in the butter until mixture resembles coarse crumbs.
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Lightly press into the bottom of a 4-inch mini cheesecake pan (don't press firmly or it will stick too much when you try to slice the cake).
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In a blender or food processor, combine the cream cheese, strawberries, sweetener, and gelatin. Blend until smooth. Spoon mixture over crust. Freeze until firm, about 2 hours (Freezing helps it set faster. Once it is set, you can leave it in the fridge. But it's pretty tasty frozen too!).
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Remove the sides of the pan while the cake is still frozen.
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In a small saucepan, heat the cream over low heat until very hot (try not to let it simmer). Add the chopped chocolate and let sit a few minutes until melted. Pour over the top of the frozen cake and let set.
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Refrigerate the cake until ready to serve.
Kiki says
I’m really loving this series of creating smaller serving sizes for your recipes. I hope you keep it up! Can I use xanthan gum instead of gelatin as an acceptable substitute?
Carolyn says
I think you probably could. Don’t use more than 1/4 tsp.
Catherine H. says
Absolutely delish! The only thing wrong with it is I wanted more! I may even make your full-sized version, this was so good. I happened not to have any strawberries, so I used mixed frozen berries. I also used a tablespoon of coconut sugar in the filling since I find it cuts the burning sensation I get from erythritol, and I’m not strictly low carb right now. Thank you for this recipe!
Carolyn says
Yum!
Carrie says
I’m not a fan of gelatin but was thinking I’d try with a little bit of chia seeds to help firm it up – and then purée in the blender to remove any seediness. I’ll report back if I do!
Carolyn says
Please do, I’d be curious to know if it works!
Anna says
Would flax or something else work for the crust? I need nut and gluten free.
Carolyn says
Sure, that should work. Or ground sunflower seeds…
Susan says
Would it work to make the full sized version but use the blender instructions for the mini? I really prefer the taste of the strawberries uncooked and need a lot of servings.
Carolyn says
I think it should work that way. Make sure to still add the full amount of gelatin so it sets properly. Do that just for the strawberry/cream cheese mixture and then still fold in whipped cream from the large recipe. That will also help stabilize.
Susan says
Oh, this was as wonderful as your photos! Made it for DH’s birthday yesterday. Doubled the recipe, used fresh raspberries and Sukrin sweeteners. I love your uncomplicated recipes, Carolyn.
Carolyn says
Glad it hit the spot!
Sue Gaglardi says
Great recipe and love that it is no bake! Can you believe my husband is not a chocolate lover?? Any other ideas for a topping? I assume I can add a little more almond or coconut flour to the base instead of including the cocoa…
Carolyn says
Yes, replace the cocoa with some coconut flour and you should be fine for the crust. For the topping, I’d just do a little whipped cream.
Michelle says
Hello, thank you for sharing your healthy, delicious recipes!
Can I substitute powdered Stevia for the erythritol?
Carolyn says
yes but you will need to convert the amounts appropriate for your sweetener.
Tracy says
Have you ever tried substituting unflavored, powdered collagen peptides for gelatin? Just wondering if it would work in recipes.
Carolyn says
Collagen does not gel like gelatin does so it’s not a good replacement.
Claudia says
Thank you! I appreciate all your recipes, but most especially the “mini” ones since I usually only cook for one or two people.
Yesha says
Hi! If I use the knox unflavoured gelatin, what is the ratio of the warm water and the knox gelatin to dissolve? Thank you!
Carolyn says
I don’t really use it but a few tablespoons should work.
Suzy says
Going to make this for Mother’s Day!
Trang says
Love that this is a mini version so I feel less guilty eating all it all! Bonus points for it being no bake and easy!
Michele says
Thank you for sharing. I am always looking for desserts with smaller portions. I also love the fact that it is no bake. I’ll be making this Chocolate Strawberry Cheesecake this weekend!
Katerina @ diethood .com says
I would LOVE a slice of this!! It looks amaaazing!!
Allyson Zea says
You had me at cheesecake! I LOOOOOOOVE cheesecake and low carb?!?! Sign me up!
GypsyChick says
Hi
We don’t get Grassfed or Knox or confectioner’s sweeteners here in Australia. I have powdered gelatin, xanthan gum and liquid glycerin for thickeners and liquid stevia. Which are my best options and is there anything that I need to watch out for when substituting?
Thanks
Carolyn says
Okay so I consulted with an Aussie blogger friend, because I knew she uses some of this stuff. She says that Sukrin Australia sells powdered sweetener. Also iHerb ships worldwide and is free if you order $100 or more. And this gelatin is what she suggested. https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/?fbclid=IwAR3IUmlqQatFRqZrW7bi_45wq728mxEX_0Tl3hHjhWw425WKflHhY78h9Gs
Jean-Luc Marion says
Absolutely delicious
Thank you
Anu says
Simple and delicious, excellent instructions too, especially the bit about not pressing the crust into the tin too much. I used powdered allulose in the ganache topping and it worked a charm. The only thing I would change next time is to use a powdered sweetener in the crust rather than granular, as it felt a bit gritty compared the the smooth mouthfeel of the rest of the dessert. This would be delicious with a pecan or hazelnut flour crust too. Thank you for a lovely mini recipe, this was a breeze to whip up and we really enjoyed it. My lockdown waistline, on the other hand, is suffering, but at this point there’s bigger problems in the world!
STEPHANIE MILLER says
Do you have to have a cheesecake pan?
Carolyn says
Not sure how else you will get it out of the pan.