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!
Jen says
Hi 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
I 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
I’m excited to try this! Should the butter be salted or unsalted? Thanks!!
Jenn says
It 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
These 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
Wondering 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
This 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
I love the filling, but the crust:even better! I
am making just the crust for cookies!
Felicia says
Can I use almond flour instead of coconut as I am allergic to coconut?
Gina says
Hate 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
I made mine in a small casserole, dish worked fine.
Angie Fisher says
I 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
Thank 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
Desiccated 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!!!