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 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- Pinch salt
- 1/4 cup butter, melted
- 7 or 8 smallish strawberries, thinly sliced
Strawberry Cheesecake Filling
- 2 1/2 cups chopped strawberries
- 1/4 cup plus 2 tbsp water, divided
- 1 tbsp grassfed gelatin
- 3/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 16 ounces cream cheese, softened
- 1 cup powdered Swerve Sweetener
Chocolate Ganache
- 1/3 cup heavy whipping cream
- 1 1/2 ounces unsweetened chocolate, chopped
- 2 tbsp powdered Swerve Sweetener
- 1 tbsp allulose, or BochaSweet
- 1/2 tsp 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 1/4 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.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
Well, that’s wonderful to hear!
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.
So glad to hear it! Well, not about the Netherlands, though…
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!
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 🙂
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.
Thanks for that info. I know chocolate will seize with water but I didn’t know about the unsweetened. Making the cake this afternoon 🙂
Unsweetened chocolate is very temperamental. I had a couple of seized batches using cream so I switched up my method!
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!
So glad to hear it!
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!!
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.
Oh – good point about the crust, duh! So you would definitely need a smaller springform. Thank you!!
I used a 6 inch springform pan and halved the recipe and it fit perfectly!
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.
Thanks Peg! Hope you are well and staying cool in Texas!
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!)
Thanks so much, Jana!
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.
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.
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.
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!
This looks absolutely beautiful. I love the chocolate oozing down the sides.
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.
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.
Mouth watering indeed!! I love chocolate and strawberries 🙂
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!
OOPS!!! Was re-reading the recipe and just saw “sugar free”
Sorry! 🙂
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.