Cheesecake! The quintessential low carb dessert, amiright?
When I first did Atkins in the 90’s – I ate so much low carb cheesecake that I thought I’d been ruined on it forever. Of course the low carb cheesecakes of the 90’s were a far cry from all the delicious low carb cheesecake recipes out there today.
In the “old days,” 📺 ☎️ 💾 low carb cheesecakes were usually crustless 😢 – and basically a mixture of cream cheese, eggs, saccharin sweetener (ugh) and maybe some cinnamon.
It was better than nothing, but not great. 😖 😖 😖
With all of the improvements in sweeteners and the availability of low carb nut flours now, the low carb cheesecake game has definitely made some amazing strides!
And so I bring you this truly delectable low carb strawberry swirl cheesecake recipe! It’s so good that if you didn’t already know it was low carb and gluten free, you’d never guess!
Now imma bout to get real with some of you…
You ready??
You’ve gone and gotten lazy. There – I said it.
Don’t get me wrong – I love a quick low carb dessert recipe that gets me from craving to eating in less than five minutes as much as the next person (i.e. I’m not a complete moron.)
Case and point – this low carb Chocolate Brownie Mug Cake recipe.
That being said, this no bake cheesecake thing is getting a little out of hand.
In fact I’d go so far as to say that “no bake” cheesecake isn’t really cheesecake at all – at best it’s a really heavy mousse. And I’m not saying that it’s not tasty – but it does not, it simply can not, compare to REAL cheesecake.
So I’m going to ask you to work with me here and turn your oven on for this one. 😱 That’s right, you can do this. 🙋 And I promise you that it will be worth it. 👊
This crust is the same as the one for my wildly popular low carb raspberry cheesecake bars – it’s made with dried coconut and has a crunchy, chewy, texture and sweet, toasty, flavor that rivals any traditional graham cracker crust in my opinion.
The cheesecake itself contains less eggs than some versions, which results in a sturdy, but still very creamy texture that is to die for. 😵 Seriously.
I made this in three small cheesecake pans because I’d already packed up my large springform pan and put it into storage for our move, but you could easily make this in a 9 inch springform pan. You may have to cook it a little longer to get the center to set, but a quick jiggle of the pan will let you know when it’s ready (it will still move, but will no longer be liquidy.)
You will definitely need to let this cheesecake chill for at least a couple of hours before the center sets all the way, so plan ahead for that if you’re making it for an event.
Super rich, this cheesecake won’t be as tall as some others (does that make it a “short”cake? Sorry… 😁) but the crust to cheesecake ratio is perfection as is in my opinion.
If you prefer a really thick cheesecake, you’ll have to double the filling recipe and then bake it for at least 30 minutes (maybe more) longer to get it to set up. Then will likely take a full 10-12 hours in the fridge to thoroughly chill. I have no doubt the end result will be epic and totally worth the extra time though!
So are you guys with me??
It’s time for a “real” (actually baked) cheesecake revival! Let’s do this! 🙌
NOTE: The company that makes my recipe videos used a larger pan and the cheesecake is extremely thin as a result – more of a bar and that’s fine, but if you want it a bit thicker than use the called for size, and if you want it really tall then double the filling recipe as stated in the instructions.
Low Carb Strawberry Swirl Cheesecake
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
This low carb strawberry swirl cheesecake has a lush, creamy texture and a beautiful flavor with notes of lemon and sweet berries. The coconut crust is perfection.
Ingredients
For the crust:
- 6 Tbsp butter, softened
- ½ cup granulated sugar substitute
- ½ cup desiccated unsweetened coconut
- ¼ cup coconut flour
- ½ tsp baking powder
For the filling:
- 8 oz cream cheese
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 Tbsp lemon juice
- 1 egg
For the strawberry swirl:
- 1/2 cup pureed strawberries (about 3/4 cup chopped)
- 1 Tbsp granulated sugar substitute (I used Swerve)
Instructions
To make the crust:
- Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
- Press into a lightly greased nonstick springform pan (8 inches or several mini’s) and set aside.
To make the cheesecake filling:
- Beat the cream cheese and sugar substitute together until smooth.
- Add the egg and lemon juice and mix until thoroughly combined.
- Pour the cheesecake filling over the crust.
- Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
- Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don’t over mix.
- Bake the cheesecake at 350 degrees: 30 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
- After baking the cheesecake will have a slight wiggle in the center while warm.
- Chill for several hours (longer for the bigger cake) until firm before serving chilled.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Dessert Recipe
- Cuisine: American
Nutrition
- Calories: 239
- Fat: 23
- Carbohydrates: 3g net
- Protein: 4
SUMMER IS COMING! Not ready to get into that bathing suit yet?!? I know the feeling!!! Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!
Sammy D says
March 14, 2019 at 1:55 pmHi Mellissa! I was wondering if I add the same amount of cocoa powder that is in the crust and filling of your Keto Chocolate Hazelnut Cheesecake will that make this a chocolate cheesecake?
Jen says
August 1, 2018 at 10:33 amHi! Can I use powdered sweetner instead of granular in the crust? Thanks!
Elyse says
May 29, 2018 at 2:07 pmI just made this! Definitely the easiest and my favorite keto cheesecake, but the crust is my favorite part!! It’s easy to make an almond flour or other nut crust, but this is the best nut free crust that I have tried!!
ToeNailJr says
May 28, 2018 at 10:21 pmI made this for our Memorial Day dessert. I doubled the cheesecake recipe and used blueberries as the swirl instead of strawberries. Also this was my first attempt at making a cheesecake. With two diabetics in the family I know we will be making this again and again.
★★★★★
AZ928 says
May 27, 2018 at 12:55 amThese were really good, except my crust didn’t set well and was really crumbly. I used a cupcake pan so maybe this was the problem. I also used xylitol and they were super sweet using half of what was called for. I will definitely be making these again!
★★★★★
Judith Bell says
May 14, 2018 at 5:55 amI made this for Mother’s Day and it was delicious. I used coconut sugar for the sweetener and that was perfect. 5 stars Judy :)
jamie says
May 12, 2018 at 10:24 pmLove this cheesecake! I didn’t have a springform pan and baked it as a pie. I also cut all sweetner in 1/2 as I have been on low carb almost 3 years and just don’t need things as sweet anymore. It was perfect!
★★★★★
Lauren says
March 31, 2018 at 2:19 pmCome come even when I double the filling it’s only about an inch thick?!
Gayle says
September 4, 2017 at 4:38 amBEST DAMN CHEESECAKE I’VE EVER HAD, be they full sugar, full fat, no sugar, no fat, low carb, WHATEVER. Gosh this was GOOOOD!!! My husband who is NOT LCHF loved it too! This will be my go to cheesecake recipe FOR-EVA!!!
Thank you! I’ve been doing LCHF only 3 weeks and have been searching the Internet for LC recipes…your website/blog is my first stop always, and I also share your recipes on facebook too. (of course linking directly to your site.)
Thank you! :D
★★★★★
Mellissa Sevigny says
September 5, 2017 at 8:10 amThanks Gayle, that is awesome!!!
Angi says
May 17, 2017 at 1:52 pmMy husband always says if he took a mistress, it’d be a cheesecake. I made this for after dinner tonight, but he couldn’t wait to dig in! He was shocked that I found a low carb recipe. Let me tell you, it’s fantastic!
★★★★★
quetta says
March 29, 2017 at 11:47 amI am so making this and the strawberry icebox pie. I have tried a few of your recipes this week and all were delish!! those blueberry iced crumb muffins taste so normal and the monte cristo is to die for as well. thank you so much for all that you do, it makes it a lot easier to do Keto/low carb when you are not deprived of everything that you love. I have to find a good bread /bun recipe for burgers/ sandwiches…any suggestions?
Evie Maes says
March 13, 2017 at 7:14 pmI made the recipe, as directed with no changes. Wow!! So worth the wait!! Thank you!!
Emma says
March 5, 2017 at 5:22 pmOh, my lord. I have been eating a LCHF diet for just about 4 months yet, and besides the occasional cheat, I have had no contact with any type of baked goods. I never realized how I missed cakes and cheesecakes so much, until I had this– most delicious thing I have had in a while! The crust is to die for and the strawberry flavor works perfectly with the lemon juice. Great recipe, and thank you so much for bringing cheesecake back into my life, haha.
★★★★★
Aly says
February 25, 2017 at 10:39 amCan I double the filling?
Mellissa Sevigny says
February 26, 2017 at 7:45 amYou can, it will take much longer to bake so be aware of that!
Michelle says
February 11, 2017 at 8:16 pmHave you by chance tried making this in an Instant Pot? If so, how long to cook it?
Mellissa Sevigny says
February 13, 2017 at 10:05 amI have yet to make any cheesecake in the instant pot but I’m dying to try it – let me know if it works out!
Asigden says
February 11, 2017 at 6:11 pmJust made this for a dinner party using mini muffin tin. Baked 14-15 minutes. Ended up with 24 pcs, which comes out to only 1 carb each. Very DELISH! Notes: taste your berry purée before adding sweetener as it might be sweet enough as is. Also, I had some purée left over which made an awesome sweet/tart drizzle sauce just before serving. I used half regular cream cheese and half “low fat” since the latter has fewer carbs. Worked perfectly. Thanks for this recipe!
Jill says
January 26, 2017 at 12:00 pmIf i want to leave out all the coconut components… what would i substitute for ½ cup desiccated unsweetened coconut?
Crushed pecans?
Bistra says
January 25, 2017 at 4:16 pmHi, just about to make this cheese cake. I have a question: do you bake the crust beforehand? Or do you bake everything at he same time? thanks
Mellissa Sevigny says
January 26, 2017 at 8:41 amBake it all at once Bistra – hope you like it!
Kristy says
January 11, 2017 at 7:43 pmI just made this cheesecake without changing anything. All I did was double the recipe, and it was amazing! My boyfriend and I are currently on the Keto diet, so this recipe was perfect to satisfy sugar cravings while still following the diet. Thank you so much for the recipe! I definitely prefer this coconut crust to graham cracker crust any day!
Kristy says
January 11, 2017 at 7:45 pmForgot to leave my rating!
★★★★★
Mellissa Sevigny says
January 12, 2017 at 7:49 amThanks Kristy, glad you guys liked it!
Jo says
January 2, 2017 at 8:59 pmI am new to low carbing and relish my desserts. Tried this today…..super easy and tasted so yummy. Thank you very much for this awesome recipe. The base and the consistency of the cheese when baked was just right. Will definitely recommend to anyone.
★★★★★
Kathleen Ruth says
January 2, 2017 at 2:28 pmPerfect timing! My son’s birthday is tomorrow and we even have strawberries in the refrigerator!
★★★★★
Mellissa Sevigny says
January 3, 2017 at 8:30 amYay! Hope it’s a hit!
Kathleen Kelly says
December 25, 2016 at 5:55 pmOne of my favorite desserts is cheesecake, in any shape or form. I have saved this recipe and will be trying it soon! Thank you for sharing!
Sue says
December 6, 2016 at 8:42 pmThis is the BEST dessert ever!!!
Wendy Grove says
October 18, 2016 at 10:37 pmI use xylitol as my sweetener. It has no after taste and is one to one with sugar. When required, I powder it with my small blender. Your cheesecake was FAB!
AC says
October 15, 2016 at 3:36 pmThank you so much for this recipe! I absolutely loved the crust but my filling was kinda runny..I baked it for 28 min and then left it in the fridge overnight to chill..where did I go wrong ?
★★★★
Mellissa Sevigny says
October 16, 2016 at 8:08 amNot sure AC – if everything was exactly according to the recipe then it could be the sweetener you used, or your oven might run cooler than mine – it’s hard to know not having been there!
Jen says
September 14, 2016 at 12:10 amHi there! I tried this recipe and loved it! In fact, I loved the crust so much I was wondering if I could make cookies with the crust recipe? Is there something I would need to alter for them to come out chewy? I appreciate ur help and love your recipes! Thanks!
★★★★★
Mellissa Sevigny says
September 14, 2016 at 9:05 amI think you just have to be careful not to bake them too long. 10-12 minutes at 375 should do it! Let us know if it works!
Jenn says
August 27, 2016 at 5:57 pmI’m excited to try this! Should the butter be salted or unsalted? Thanks!!
Jenn says
August 29, 2016 at 8:19 pmIt tastes SO good!! Thank you for this recipe! I’m allergic to nuts so it’s amazing to find a low carb AND nut free delicious baked good.
Mel says
July 30, 2016 at 4:56 pmThese TRULY are an amazing low carb/sugar free dessert. I made mine into muffin sized cakes. The crust is sooo good. I was out of strawberries, so I used a tiny bit of sugar free strawberry syrup instead. They were still excellent but probably even better with the real berries. This is the first low carb/sugar item that I’ve made that doesn’t taste terrible. In fact it’s great. These have really helped me through week 1 of my low carb diet. Thanks!!!!
shayna says
July 19, 2016 at 9:40 pmWondering as well if these can be made in a muffin pan with liners and if so, how long do you think to bake them? Also wondering only 8 oz of cream cheese and 1 egg is right? Does not seem like enough?
Jennifer says
July 15, 2016 at 2:20 pmThis is THE best cheesecake recipe! It’s the perfect size, couldn’t be more simple. I’ve always been intimidated by cheesecake but this one comes out perfect every time. And I’ve added ganche instead if strawberries to change it up, delicious! Thank you for posting it!
★★★★★
LindainCO says
July 13, 2016 at 5:07 pmI love the filling, but the crust:even better! I
am making just the crust for cookies!
★★★★★
Felicia says
July 9, 2016 at 7:18 pmCan I use almond flour instead of coconut as I am allergic to coconut?
Gina says
June 25, 2016 at 11:29 pmHate to admit this, but I have no spring form pans. Could this be done b in muffin pan , like with paper liners? Thank you
Jennifer says
July 15, 2016 at 2:22 pmI made mine in a small casserole, dish worked fine.
Angie Fisher says
June 25, 2016 at 8:32 amI baked this cheesecake, and I loved the texture! I used xylitol sweetener, and I will caution anybody using it to use about half of what it calls for in the recipe. I already used less that was called for in the recipe, but it was still too sweet. I do think, however, that this cheesecake is a way too thin, as in not enough cheesecake topping. On a plate, it only just barely came up to my first knuckle on my index finger. It reminded me of the thickness of one fluffy pancake, back when I ate carbs. I will definitely be making it again, but at least doubling the filling. I also recommend heavily greasing the bottom of the springform pan, because my nonstick pan absolutely held tight! The crust was extremely crumbly, even though it was moist, but I did forget the baking powder and I had to pry the crust off the pan. Xylitol users, keep Xylitol and all crumbs away from your dogs!!!
Lika says
June 20, 2016 at 12:37 amThank you so much for this creative recipe! It looks great! I’m not a baker but am starting to try things, after my daughter was diagnosed with type 1 diabetes and I try to make her happier about food by having desert every once in a while (before, we only had desert for guests but I guess now I’m compensating :))
Two questions: I have shredded coconut at home but I don’t know if it’s desiccated. Online I find desiccated coconut that they call “flour” – would that work better than just the grated coconut flakes I have?
And, may I use silicone muffin forms for this?
Thanks so much!
Mellissa Sevigny says
June 20, 2016 at 8:56 amDesiccated just means dried out – it looks like tiny flakes, but not flour! As long as your shredded coconut is unsweetened it will work great! Silicone muffin forms would work well, but you may need to adjust the cooking time back a bit since they’ll be smaller. Enjoy!!!
Chris shank says
June 19, 2016 at 10:14 pmI doubled the recipe and it seems to have flattened considerably. Any pointers?
misty says
June 19, 2016 at 9:28 pmWhat do you prefer to use for a sugar substitute? I guess I’m kind of scared of them. I’m from the ‘old school’ where sugar substitutes are “too good to be true”….like they must cause some sort of damage somewhere! I remember notices about saccharin causing cancer.
So, but I’m about to go ‘low carb’ forever! and I don’t want to live without cheesecake. So, can you assuage my fears and point me in a culinary good direction with fake sugar?
thanks!
CraftyMrsG87 says
June 16, 2016 at 7:59 pmCan I be super lazy and microwave it? ;) jk! Thank you for this yummy recipe. I’m going to try to make a cheesecake ice cream with it. Crossing fingers and toes!! You have the BEST recipes, thank you!
★★★★★
Mellissa Sevigny says
June 17, 2016 at 3:11 pmIF ONLY! I would microwave it if I thought it would work ha ha! Let me know how the ice cream comes out – sounds fantastic!!!
monica7777 says
June 8, 2016 at 6:57 pmOMG.never thought the day would come. My neww best friend…CAULIFLOWER, and u!
Tk u. I over did it. Eat the whole had of cauliflower. Made beacon and gouda cheese mash puree. Used one half for crispy cauliflower buds, tasted like tator tots.and the other half for beacon and gouda puree! Will b extra careful tomorrow☺
monica7777 says
June 8, 2016 at 7:05 pmsorry… i realize your chating about cheesecake! But i had a wonderful day experiencing w/a veggie i would have tried. Again tks melissa
KNaq says
May 30, 2016 at 2:52 pmLooks amazing! Does this go directly into the refrigerator after baking?
★★★★★
Jess says
May 24, 2016 at 11:59 amI just realized I have all the ingredients for this on hand and I have company over tomorrow night. I’ll report back on reviews!
Jess says
June 3, 2016 at 10:10 pmOkay, so after a couple attempts I finally got it right! So first, the normal carb eaters were not in love with this, they are too used to sugar. However, I loved it and was quite happy to eat all the leftovers for several days! If you eat low carb, I definitely recommend this recipe!
★★★★★
Kelsey says
May 18, 2016 at 8:53 pmHi how big is a serving size?
Vernita says
May 18, 2016 at 7:17 amCan i replace the desiccated unsweetened coconut with something else? Im already replaceing cocnut flour with almond flour. Please and thank you
Kirsten Thrush says
May 3, 2016 at 4:13 pmMellissa,
I only have fine shredded coconut instead of dessicated coconut. Will that work for the crust?
Mellissa Sevigny says
May 3, 2016 at 6:36 pmShould work!
Rose says
April 28, 2016 at 4:32 pmDo you have to use a springform pan?! :/ I don’t have one just yet!
Mellissa Sevigny says
April 29, 2016 at 8:20 amIt will be very hard to get it out in one piece without one Rose, but if you aren’t worried about looks, then it will work just fine!
Rose says
April 29, 2016 at 1:10 pmThanks! I just made them in little disposable type pie tins, and we just ate it right out of those- and it was SOOOOO YUMMY! THANK YOU!
★★★★★
Mary Frances says
April 25, 2016 at 5:44 pmWhat is the “cooling effect”” Dan asks about Swerve in the April 13 post?
Mellissa Sevigny says
April 26, 2016 at 8:57 amIt’s hard to describe but it does have a slight aftertaste that feels like a coolness on the tongue, almost like when you eat a peppermint but without the mint flavor. Some people are more sensitive to it than others, it doesn’t bother me at all personally!
Kathi says
April 20, 2016 at 7:27 pmMelissa I’ve always loved you but this recipe has sealed our relationship forever! I made it without the crust because I don’t have your fancy coconut flour. I also put it in four ramekins instead of 3. This is my new favorite dessert I have to have it everyday. thanks and keep doing what you do
★★★★★
Susan D says
April 18, 2016 at 4:30 amI couldn’t resist making this Thursday night, and somehow managed to wait until Friday night to eat. Soooo delicious! But my husband and I couldn’t eek out 8 servings; we barely contained ourselves to 4 :-) That coconut crust is awesome – I’m going to use it for lots of things!
★★★★★
Teri says
April 17, 2016 at 4:10 pmI just made this and it is delicious! I used a 9″ spring form pan so the cheesecake is thin but just the right size for a small bite of goodness. Thank you for this recipe!
Monica says
April 15, 2016 at 9:01 pmI make baked cheesecake regularly- best breakfast ever! This looks fab!!! What size are your mini cheesecake pans?
Thanks!
Mellissa Sevigny says
April 16, 2016 at 5:40 pmThey are 4-inch!
Georgeanna says
April 15, 2016 at 11:19 amMaking this for my daughters birthday, we are both on low carb and it came just in the nick of time !! Thank you so much
★★★★★
Mellissa Sevigny says
April 15, 2016 at 6:28 pmHope it’s a huge hit Georgeanna!!!!
Helena says
April 13, 2016 at 11:07 pmI’m with you, Melissa – no-bake cheesecakes are cheesecake MOUSSE people! Bring on the baked revival (shakes fist in air), these look delish!
Mellissa Sevigny says
April 15, 2016 at 6:27 pmThanks girl, glad I’m not the only one in the baked cheesecake camp shaking my fist lol!
Kate says
April 13, 2016 at 10:03 pmThis looks excellent ! I will definitely make a full-size NY style thick cheesecake. The Jewish mother in me has to have what I grew up on, I’m afraid :) I love the crust idea. I’ve always done an almond flour crust, and this sounds so much better for a fruit cheesecake. I can’t wait to try it. I’ll be making this over the weekend.
Tomorrow, I’m making LC white chocolate for white chocolate macadamia nut scones I want to make the next day. I’m jazzed !
★★★★★
Mellissa Sevigny says
April 15, 2016 at 6:27 pmScones sound amazing! Hope that you like the cheesecake as well!!!
Dan says
April 13, 2016 at 4:43 pmI love your recipes! Quick question, do you know a way to blunt or lessen the “cooling” effect that Swerve has? I used to be totally okay with it but now it’s gotten to annoy me lol.
Mellissa Sevigny says
April 15, 2016 at 6:26 pmI know what you mean! Some people use part Swerve and part other sweeteners to lessen the effect, but I don’t have a ratio and haven’t experimented with it myself yet!
Sara J says
May 15, 2016 at 9:05 pmI use erythritol in all baking recipes, about 1/2 what is called for, and then add pure liquid Stevia and liquid Splenda, some drops of each to taste. This has worked out uniformly well, and that trio takes away the aftertaste of each. I serve desserts to guests and to a person they always say they can’t tell it’s not sugar!
The M'Academia Nut says
April 13, 2016 at 4:29 pmAaagh, your food is always the prettiest!! And the OVEN? Fine, fine, if you insist. I could never deny being the laziest ever. ;D
Mellissa Sevigny says
April 15, 2016 at 6:25 pmI promise it will be worth it! :)
ANDREA says
August 10, 2016 at 3:28 pmHEY MELLISSA!!! ANY SUGGESTIONS ON A SUBSITUTE FOR COCONUT FLOUR?? MY BETTER HALF HAS AN ALLERGY TO COCONUT!!! :/
★★★★★
Luna says
September 2, 2016 at 10:22 pmI used almond flour and it was amazing!
Kelly says
September 5, 2016 at 10:15 amI used almond flour and it was delicious.
JennJ says
January 14, 2017 at 3:35 pmI can’t wait to try this! Love your recipes and ideas! :))
Linda says
March 10, 2017 at 9:08 pmI used finely ground pecans. It was wonderful.
★★★★★
Susi says
March 5, 2017 at 4:58 pmWhy is it not 25 carbs / serving? When I add up all the carbs in each ingredient and divide by 8, I get 25 carbs/serving. I want to be wrong!!
Ann Carter says
March 11, 2017 at 1:33 pmI think you need to do ‘net carbs’ for one thing. Also, I think it depends on your ingredients. When I do mine, I end up with 51g total carbs. The brand you use makes a difference. Then, you would have to deduct your total fiber from the total carbs to get your net carbs then divide by 8 servings. My recipe comes out to 4g NC which is still workable for me! If any of your ingredients have sugar alcohols, that would be deducted as well.
★★★★