This keto strawberry cheesecake is a simple and delicious spring dessert that will make your tastebuds sing! Low carb and gluten free, this is a cheesecake that you don’t have to feel guilty about eating!
To get straight to this keto strawberry cheesecake recipe, simply use the jump to recipe button at the top the page.
Cheesecake! The quintessential low carb dessert, amiright?
When I first did the Atkins Diet in the 90’s – I ate so much keto 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 keto 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 definitely not great.
With all of the improvements in sweeteners and the availability of low carb nut flours now, the keto cheesecake game has definitely made some amazing strides!
And so I bring you this truly delectable keto strawberry cheesecake recipe – classic cream cheese cheesecake with a strawberry swirl! It’s so good that if you didn’t already know it was low carb and gluten free, you’d never guess!
Now I’m going to drop some truth on you.
You ready??
You’ve gone and gotten lazy. There – I said it.
Don’t get me wrong – I love a quick keto 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 trend 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 this keto strawberry cheesecake will be worth it.
The crust for this keto strawberry cheesecake 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 simply amazing. Seriously.
I made these keto strawberry cheesecakes 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 low carb strawberry 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 keto strawberry 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 made this keto strawberry cheesecake recipe video 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.
Keto Strawberry Cheesecake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Diabetic
Description
This keto strawberry cheesecake has a lush, creamy texture and a beautiful flavor with notes of lemon and sweet berries. The coconut crust is perfection. Low carb and gluten free
Ingredients
For the crust:
- 6 Tablespoons butter, softened
- 1/2 cup granulated sugar substitute
- 1/2 cup desiccated unsweetened coconut
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
For the filling:
- 8 oz cream cheese
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 Tablespoon lemon juice
- 1 egg
For the strawberry swirl:
- 1/2 cup pureed strawberries (about 3/4 cup chopped)
- 1 Tablespoon 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 Tablespoon 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!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Keto desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th
- Calories: 239
- Fat: 23g
- Carbohydrates: 3g net
- Protein: 4g
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!
Mary Frances says
What is the “cooling effect”” Dan asks about Swerve in the April 13 post?
Mellissa Sevigny says
It’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
Melissa 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
I 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
I 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
I make baked cheesecake regularly- best breakfast ever! This looks fab!!! What size are your mini cheesecake pans?
Thanks!
Mellissa Sevigny says
They are 4-inch!
Georgeanna says
Making 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
Hope it’s a huge hit Georgeanna!!!!
Helena says
I’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
Thanks girl, glad I’m not the only one in the baked cheesecake camp shaking my fist lol!
Kate says
This 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
Scones sound amazing! Hope that you like the cheesecake as well!!!
Dan says
I 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
I 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
I 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
Aaagh, 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
I promise it will be worth it! :)
ANDREA says
HEY MELLISSA!!! ANY SUGGESTIONS ON A SUBSITUTE FOR COCONUT FLOUR?? MY BETTER HALF HAS AN ALLERGY TO COCONUT!!! :/
Luna says
I used almond flour and it was amazing!
Kelly says
I used almond flour and it was delicious.
JennJ says
I can’t wait to try this! Love your recipes and ideas! :))
Linda says
I used finely ground pecans. It was wonderful.
Susi says
Why 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
I 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.