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!

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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!

Chris shank says
I doubled the recipe and it seems to have flattened considerably. Any pointers?
misty says
What 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
Can 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
IF 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
OMG.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
sorry… 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
Looks amazing! Does this go directly into the refrigerator after baking?
Jess says
I 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
Okay, 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
Hi how big is a serving size?
Vernita says
Can i replace the desiccated unsweetened coconut with something else? Im already replaceing cocnut flour with almond flour. Please and thank you
Kirsten Thrush says
Mellissa,
I only have fine shredded coconut instead of dessicated coconut. Will that work for the crust?
Mellissa Sevigny says
Should work!
Rose says
Do you have to use a springform pan?! :/ I don’t have one just yet!
Mellissa Sevigny says
It 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
Thanks! 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!