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
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Mine is in the refrigerator right now. The minute I saw the recipe this morning I knew I’d found what to do with the strawberries that were needing to be used. I have a smaller (7″) spring-form pan that I used. So did half the recipe. I’ll let you know how it works out! Because there is only me, I like your smaller cake and goodie recipes because I know halving something doesn’t always work. I am so hoping this one does!
I am sure it will work out! 🙂 I also have a mini version of this too. It serves only two people…
this may be an odd question, I am not good at adjusting recipes, so I always follow as written, but my husband does not like the bitterness of cocoa powder and wondered if I could use chocolate flavored egg white protein powder in place of the cocoa? Thanks!
I really can’t advise there, I’ve never tried it.
Amaaaaaaazing! Just love everything about this cheesecake.
Hi Carolyn! I just made this cheesecake. Do you think it would be ok to freeze slices? So looking forward to trying it later today!
Sure, I think it will freeze quite well!
Do you line the tin with baking paper?
hello do you have a copy of the recipe without the artificer sweetener. I have a problem using them. It sounds and looks great. caren
I don’t use artificial sweetener. If you would prefer to use sugar, that’s up to you.
This was so delicious. I messed upon the recipe and it still turned out delicious. I need to make this again.
What other sweetener would you recommend if I find Stevie & Swerve have a pretty bad after taste?
Have you tried Bocha Sweet? https://amzn.to/2Gpvbhg
I want to make this but I only have frozen strawberries-will this make it too watery?
I think it should be okay. Let them thaw first.
I am making this for a Valentine’s dessert & wondering if I use the same amount of Trim Healthy Mama’s Beef Gelatin? Also is Sweet Leaf’s Stevia drops ok for the liquid stevia? This is my first time using liquid stevia in something besides a drink.
The sweet leaf is fine. I’ve never used THM gelatin but it should work the same.
I am looking forward to making this for our study group meeting on Monday. I will be using Knox gelatin and granulated swerve and frozen berries. . Do you have any suggestions or cautions I did purchase ghirardelli chocholate at your suggestion. Looking forward to your response Can’t wait to make this yummy recipe.
If you are using Knox, be sure to add it to a few tbsp of cold water first. Let it bloom and then warm it gently and whisk to dissolve. Only then can you add it to the cream cheese mixture.
Did it go ok wih frozen berries? I want to make it tomorrow 🙂 Any tips?
Really mouth watering indeed!! I love chocolate, strawberries and cheesecake ?
This is my go-to keto dessert. Everyone absolutely loves it! Ive made it with blueberries and raspberries as well and it is just as beautiful to look at as it is delicious to eat…Especially with bluberries… it comes out a goreous purple color. I noticed with raspberry mixture I needed to add a bit more sweetener due to my raspberries being very tart. Other than that no alterations needed from the original recipe. Do yourself and your family a favor and make this cheesecake. Trying it with pumpkin puree next!!
I made this today since the temperature here in Arizona is 110 degrees. Too hot to turn on the oven. This cake was amazing! Thank you so much for all you do and offer to the Keto family.
Is there a substitute for gelatin?
Not if you want your cheesecake to hold together properly.
I’m a vegetarian and will be making this tonight with Agar instead of gelatin.
http://www.onegreenplanet.org/vegan-food/everything-you-ever-wanted-to-know-about-agar-agar/
Thank you SO much! I wanted to make this for my friend’s birthday, but she is vegetarian and I didn’t know how to get around the gelatin part. There are so many things that she can make with this! The recipes on there look great!
Thanks again!
What can you substitute for the liquid swerve in the crust part? I have liquid stevia but don’t know how much to use…
I am confused. There is no such thing as liquid Swerve but I did include some liquid stevia in the recipe.
This was delicious! My husband and I just finished our last piece and I will be making it again soon. Thank you for your hard work, making such creative recipes for us.
Hi. This recipe looks absolutely delicious. What can be a substitute for almond flour? It’s hard to find that here.
Any kind of ground nut will do here.
Hi any substitutions for the heavy cream? I have half and half but no cream. I don’t do well with it. I recall one of the sisters mentioning her husband had a similar issue
I think the half and half should be just fine.
A big hello from the Netherlands! I love your site and have made several recipes so far with great success.
I would like to make this delicious looking cheese cake as well, but…. I really hate gelatin…. I never seem to get it smooth and it always stays clumpy…. Do you think it would work without the gelatin and just put some extra cream cheese in?
Yes, you could do this without gelatin (sounds to me like you have the non-grassfed kind, that’s where the lumpiness comes in!). Try either adding a touch more cream cheese or reducing the added cream to get the right consistency.