This keto strawberry cheesecake is smooth and creamy, with a rich chocolate crust and a sugar-free chocolate ganache topping. It’s a decadent no-bake dessert, all topped off with chocolate covered strawberries for a beautiful presentation.
It’s hot out there and you don’t want to turn on your oven, but you still want to enjoy a fabulous keto strawberry cheesecake. What to do, what to do?
The solution is simple, my friends. All you need to do is whip up this creamy no bake cheesecake. It’s been one of my most popular keto desserts for a long time, and with good reason. It’s delicious and so beautiful, everyone will think you slaved over it. Shhhh, the secret is ours.
It’s a good thing strawberries are keto friendly, because they are so tempting and delicious, especially when they’re in season. Check out all of my keto strawberry recipes for ideas and inspiration.
The joy of fresh local strawberries
I am pretty certain that there is nothing as delicious as a fresh local strawberry. The year-round imported variety can’t even come close to that burst of sunshine on your tongue. I no longer allow myself to purchase strawberries out of season, because I am inevitably disappointed in their wooden taste and texture.
But as soon as our local farmer’s market opens in May, I start stalking the stalls for berries. I have been known to get there 10 minutes in advance, so I can be the first in line to grab a few pints. And if they’re looking particularly fresh, I purchase a half flat.
Then I let my family indulge themselves, while I dream up new low carb strawberry recipes. Like this no bake keto strawberry cheesecake. It’s so dreamy and rich, and the chocolate covered strawberries on top are proverbial icing on the cake!
Ingredients for keto chocolate strawberry cheesecake
This is the sort of recipe that only looks complicated to make. It’s actually quite easy. Gather your ingredients and let’s get started!
For the cheesecake:
- No bake chocolate crust – I’ve used this basic press in chocolate crust for any number of other recipe, such as Keto Peanut Butter Pie.
- Fresh strawberries – this cheesecake is best made with fresh strawberries. If absolutely necessary, you can use frozen berries for the cheesecake filling. But you really need fresh berries for the garnish.
- Grassfed gelatin – To help the no bake cheesecake set properly, we need a little gelatin. I recommend using a good grassfed gelatin like Great Lakes. You can use Knox gelatin but you will only need one envelope.
- Cream cheese – as always, make sure it’s properly softened so that you get a smooth strawberry filling.
- Heavy whipping cream – whipped to stiff peaks, this makes your cheesecake light and creamy.
- Powdered sweetener – don’t use the granular sweeteners as they will make your filling gritty.
- Vanilla extract
For the chocolate topping and garnish:
- Fresh strawberries – Thinly slice some of those beautiful fresh strawberries, to make a pretty ring around the outside of the cake. Keep 4 whole berries for the top.
- Heavy whipping cream – Bring this to a simmer for the chocolate ganache.
- Unsweetened chocolate – do not use sweetened sugar-free chocolate here, you want the 100% cacao chocolate with no sweetener whatsoever.
- Two sweeteners – I like to use powdered Swerve, along with 1 tablespoon of allulose or BochaSweet. This will keep the topping smooth and shiny as it sets.
- Vanilla extract
How to make No Bake Keto Strawberry Cheesecake
While this recipe has a number of parts, it’s not difficult to make at all. Let’s walk through it together.
- Whisk the crust ingredients until they begin to clump together. Then press them firmly into the bottom of a 9 inch springform pan. To smooth it out, you can use a flat bottomed glass or measuring up.
- Take some strawberry slices and set them standing up around the inside of the pan, on top of the crust. They should stick easily to the sides of the pan and create an eye-catching border around the finished cheesecake.
- Bring the berries to a boil with a little water and cook until soft. Then mash them up with a fork or a potato masher.
- Bloom the gelatin in some water and once it’s thickened, stir it into the warm berry puree until the gelatin dissolves.
- Whip the cream to stiff peaks with the vanilla.
- Beat the cream cheese with the powdered sweetener, then beat in the berry puree. Finally, fold in the whipped cream and pour the batter over the crust.
- Patience, friends! You need to let the cheesecake set a full 3 hours in the fridge.
- Bring the cream to a simmer for the keto chocolate ganache. Once everything is melted and smooth, dip 4 whole strawberries into the chocolate. Set them on a waxed paper lined plate and refrigerate until set.
- Pour the remaining ganache all over the top of the cake.
See, it’s really not that hard. You dirty a number of bowls, but the end result is worth it, believe me! It’s the best keto strawberry cheesecake you will ever make.
Want to try this delicious cheesecake but don’t want all the leftovers? You’re in luck! Check out my Mini Strawberry Cheesecake for Two.
More delicious keto no bake cheesecake recipes
- Mini Keto “Snickers” Cheesecakes
- Keto Blueberry Cheesecake Pie
- No Bake Keto Chocolate Cheesecake
- Mini “Nutella” Cheesecakes
- No Bake Turtle Cheesecake
- No Bake Snickerdoodle Cheesecake Bars
Keto Chocolate Strawberry Cheesecake
Ingredients
No Bake Crust
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ cup Swerve Sweetener
- Pinch salt
- ¼ cup butter melted
- 7 or 8 smallish strawberries thinly sliced
Strawberry Cheesecake Filling
- 2 ½ cups chopped strawberries
- ¼ cup plus 2 tablespoon water divided
- 1 tablespoon grassfed gelatin
- ¾ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 16 ounces cream cheese softened
- 1 cup powdered Swerve Sweetener
Chocolate Ganache
- ⅓ cup heavy whipping cream
- 1 ½ ounces unsweetened chocolate chopped
- 2 tablespoon powdered Swerve Sweetener
- 1 tablespoon allulose or BochaSweet
- ½ teaspoon vanilla extract
Instructions
Crust
- Lightly grease a 9-inch springform pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
- Press the m ixture firmly and evenly into the bottom of the prepared pan. Stand the berry slices upright around edge of the crust to create a border. Set aside.
Strawberry Cheesecake Filling
- In a medium saucepan over medium heat, bring the chopped strawberries and 2 tablespoons of the water to a boil. Reduce the heat to low and cook until the berries can be mashed with a fork, about 5 minutes. Remove from heat and mash into a puree.
- Place the remaining ¼ cup water in a small bowl and sprinkle the surface with the gelatin. Let sit a few minutes to thicken. Add the gelled mixture to the strawberry puree and stir until the gelatin is completely dissolved. Set aside.
- In a large bowl, beat the whipping cream with the vanilla until it holds soft peaks. Set aside.
- In another large bowl beat the cream cheese until smooth. Beat in the sweetener until combined and then beat in the strawberry puree.
- Carefully fold in the whipped cream until no streaks remain. Spread the filling over the crust. Refrigerate at least 3 hours until set.
- Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border). Remove the sides.
Chocolate Ganache
- In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
- Add the sweeteners and vanilla extract and whisk until smooth. Dip a few whole strawberries into the ganache and place on a waxed paper lined dish. Refrigerate until set.
- Pour the remaining ganache over the top of the cake, spreading to the edges and letting some drip down the sides. Place the chocolate covered strawberries on the top of the cake.
- Refrigerate 20 minutes or so to set the chocolate.
Samantha says
I can’t find swerve sweetener! Any alternative suggestions?
Carolyn says
Can you find Truvia.
Samantha says
yes!!! Bought that today! Same measurements?
Carolyn says
Yes, that should work. If you can grind it up a bit, it will keep the filling from getting gritty. People have good luck with a coffee grinder.
Samantha says
Thank you so much!!
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!!
Sherri B says
Can you use the Great Lakes Gelatin in the Green Can? Or just the Red Can?
Carolyn says
The red can is what I used so I am not sure that the collagen one would work as well.
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
Carolyn says
Awesome! Love the gelee too. I will share your photo with my readers on Facebook!
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?
Carolyn says
Yes, it sounds like the gelatine wasn’t quite the right thing for it. Was it like Knox envelopes?
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 😀
Carolyn says
So glad to hear it!
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.
CATRIONA says
Thanks so much for this recipe! I made it yesterday and got everyone raving about it. It tasted heavenly!
Carolyn says
So glad it met with approval! 🙂
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.
Carolyn says
Well, that’s wonderful to hear!
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.
Carolyn says
So glad to hear it! Well, not about the Netherlands, though…
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!
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!
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!
Carolyn says
So glad to hear it!
Sara 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.
Sara says
Oh – good point about the crust, duh! So you would definitely need a smaller springform. Thank you!!
Pam says
I used a 6 inch springform pan and halved the recipe and it fit perfectly!
Butoni 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.
Carolyn says
Thanks Peg! Hope you are well and staying cool in Texas!
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!)
Carolyn says
Thanks so much, Jana!
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.
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.
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!
Libby at ditchthecarbs.com says
This looks absolutely beautiful. I love the chocolate oozing down the sides.