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!
Katy says
The was fabulous!. The crust with the coconut flakes was so much better than the Almond flour versions I have tried.
The Nuj says
You say to press crust into 8” springform pan and then later give cooking duration time for 9” spring form pan.I would assume to take a few minutes off cook time for the 8” I already have the crust in?
Mellissa Sevigny says
I’ll have to check that, one of them is a typo but either way the cook time would be the same for such a small deviation in size.
Jenna says
Fantastic! Just baked this last night. I was easily able to switch out a raspberry puree instead of the strawberries and it tasted so good! I liked this recipe a lot better than the one I’ve made with an almond crust. I just cannot get used to the almond taste. But this one was fabulous. I’ll definitely be returning to this recipe again and again.
Fara says
Do you thank if I change the strawberry purée to blueberry it might be ok? Thanks
Mellissa Sevigny says
Yes, pretty sure any fruit puree would work well in this Fara!
Janell says
I burnt the crust really bad. Followed all the instructions to a T. I always do this with crusts and cookies. Even when I try to use foil I still burn crusts. What is the secret? It burnt and it like migrated towards the center of the cheesecake. I’m sad because this is for my husband’s birthday. :(
Mellissa Sevigny says
If this happens to you often it’s likely your oven calibration. You may be running at a higher temp than your oven is showing. Getting a oven thermometer is the best way to be sure that your temperature is correct before baking. Also make sure you’re baking in the center rack.
Sammy D says
Hi 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
Hi! Can I use powdered sweetner instead of granular in the crust? Thanks!
Elyse says
I 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
I 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
These 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!