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!
Judith Bell says
I 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
Love 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
Come come even when I double the filling it’s only about an inch thick?!
Gayle says
BEST 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
Thanks Gayle, that is awesome!!!
Angi says
My 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
I 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
I made the recipe, as directed with no changes. Wow!! So worth the wait!! Thank you!!
Emma says
Oh, 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
Can I double the filling?
Mellissa Sevigny says
You can, it will take much longer to bake so be aware of that!
Michelle says
Have you by chance tried making this in an Instant Pot? If so, how long to cook it?
Mellissa Sevigny says
I have yet to make any cheesecake in the instant pot but I’m dying to try it – let me know if it works out!