Keto Recipes

No-Bake Keto Cheesecake Cupcakes with Fresh Strawberry Drizzle

By Bree

Today I’ll be sharing a recipe for making the most yummy no-bake keto cheesecake cupcakes, complete with a homemade fresh strawberry drizzle. These no-bake treats have become my go to when it comes to satisfying my sweet tooth in a keto-friendly way as of late, and I’m certain you’ll feel the same way once you try them.

Keto Cheesecake Cupcakes

How to Make Keto Cheesecake Cupcakes

You’ll start by making the low carb cupcake crust before preparing the yummy lemon filling:

  • Prepare the crust. Add the almond flour, melted butter, a low carb granulated sweetener, and pure vanilla extract to a bowl and mix to combine.
  • Prepare the muffin cups. Line 6 muffin cups with paper cups and then divide the crust mixture between the cups.
  • Press. Press the mixture firmly and evenly against the bottom of each muffin cup.
  • Cream. Cream together the softened butter, cream cheese, and sweetener to begin making the filling.
  • Beat. Add the sour cream, pure vanilla extract, and lemon zest and beat to combine.
  • Add the filling. Divide the filling mixture among the muffin cups.
  • Refrigerate. Refrigerate the cupcakes for a minimum of 2 hours.

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

How to Make the Best Fresh Strawberry Drizzle

While your cupcakes are setting in the refrigerator, you can turn your attention to making the homemade strawberry drizzle:

  • Blend. Add the fresh strawberries, lemon juice, and sweetener to a blender and blend until smooth.
  • Top. Top the cupcakes with the fresh strawberry drizzle and sliced strawberries, if using.
  • Serve. Serve immediately.

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

Tips for Making a Keto Cheesecake Crust

Here are a few handy tips to keep in mind that should help you out when making your own homemade keto-friendly cheesecake crust:

  • Stick with approved keto baking ingredients. The best way to keep your cheesecake crust 100% keto-friendly is to stick with staple keto baking ingredients like almond flour, coconut flour, and low carb granulated sweetening options like Stevia. These ingredients are all low carb alternatives that work amazingly well when used as keto-friendly baking substitutes.
  • Try a nut crust. Another great keto-friendly crust option is to prepare a ground up nut crust. Most cheesecakes that use a nut crust use either ground up almonds, walnuts, or pecans.
  • Or just go no crust. Alternatively, you can make a variety of fantastic keto-friendly no crust cheesecake fluff recipes as well that skip the need for making a low carb crust altogether. This yummy mint chocolate chip cheesecake fluff recipe is a great place to start.

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes

(Also try: Strawberry Keto Cheesecake, Strawberry Cheesecake Bites)

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Keto Cheesecake Cupcakes

No-Bake Keto Cheesecake Cupcakes

  • Author: Bree
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
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Ingredients

For the crust: 

  • 1 cup almond flour 
  • 1 oz butter, melted 
  • 2 ½ tbsp granulated Stevia or other low carb granulated sweetener 
  • ½ tsp vanilla extract 

 

For the filling: 

  • ¼ cup sour cream 
  • 2/3 cup cream cheese 
  • ¼ cup butter, softened 
  • 1 ½ tsp vanilla extract 
  • 1/3 cup powdered Stevia or other powdered low carb sweetener 
  • ½ tsp lemon zest 

 

For the strawberry drizzle: 

  • ½ cup fresh strawberries 
  • 1 tsp lemon juice 
  • 2 tbsp granulated Stevia or other low carb granulated sweetener 

 

For the decoration (optional): 

  • ¼ sliced strawberries

Instructions

  1. To make the crust, in a bowl combine all the ingredients. 
  2. Line 6 muffin cups with paper cups. 
  3. Divide the mixture between cups. 
  4. Press the mixture firmly and evenly against the bottom of the each muffin cup. 
  5. To make the filling, cream the butter, cream cheese and sweetener. 
  6. Add the sour cream, vanilla extract and lemon zest and beat to combine. 
  7. Divide the filling between muffin cups. 
  8. Refrigerate for minimum 2 hours. 
  9. To make the strawberry drizzle, add all the ingredients to a blender and blend until smooth. 
  10. Top the cheesecakes with drizzle and sliced strawberries (if using) and serve. 

Nutrition

  • Serving Size: 1
  • Calories: 316
  • Carbohydrates: 5.4g
  • Fat: 25.1g
  • Sugar: 1.7g
  • Protein: 5g
  • Fiber: .7g

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