No bake keto cheesecakes are one of my favorites when I’m a little lazy to bake, and you’ll see why in a bit. This cheesecake recipe is extremely simple and doesn’t require any fancy techniques. Here’s how to make it.
How to Make No Bake Keto Cheesecake Crust
- Grease the pan. Take out your springform pan (9” is best for this recipe) and line it with parchment paper. Set aside.
- Process the dough. Add the almonds, sweetener, melted butter, and pure vanilla extract to the food processor. Process with the S-blade until a crumbly, slightly sticky mixture has formed.
- Refrigerate. Press the mixture firmly and evenly against the bottom of the cake pan to give your keto cheesecake some structure. Refrigerate for a minimum of 30 minutes.
How to Make Keto Cheesecake Filling
While the cheesecake crust is refrigerating, you can turn your attention to making the filling next.
- Prepare the gelatin. Sprinkle gelatin over cold water in a microwave-safe bowl. Stir until the gelatin is fully incorporated and then let stand for approximately 5 minutes.
- Microwave the gelatin. Microwave on high for 20 seconds or until the gelatin has dissolved completely. Set aside.
- Add the cream cheese, vanilla, and sweetener to the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed. Mix until you end up with a mixture that has a creamy texture.
- **Whisk. Pour in the heavy cream and switch to a whisk attachment before whisking on low. Increase to high until it forms soft peaks.
- Add the warm gelatin. Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl. Increase mixer speed to high and beat until firm peaks form.
- Pour the filling over the crust base. Smooth it over with a spatula.
- Refrigerate overnight (or for a minimum of 6 hours).
How to Make the Low Carb Strawberry Cheesecake Sauce
The final thing to do is prepare the homemade strawberry sauce to add to your cheesecake. This is my favorite part, and the sauce can be used for other desserts, too!
- Mix the ingredients. Add strawberries, sweetener, and water to a saucepan. Mix to combine.
- Boil. Bring the mixture to a rolling boi, stirring frequently with a wooden spoon while slightly mashing the strawberries.
- Simmer. Turn down the heat to medium-low and simmer for 15-20 minutes or until thick. Remove from the heat and set aside.
- Refrigerate. Allow the sauce to cool completely before refrigerating until ready to use.
- Serve. Once you take your cheesecake out of the mold, drizzle with your strawberry sauce and any other toppings you want to add.
3 Things You Can Use Instead of a Springform Pan for Cheesecake
In case you don’t have a springform pan handy, don’t worry because there are a few alternatives you can use:
- Silicone Cake Pan – A silicone cake pan can be tricky to maneuver, so to help release the cheesecake from the silicone pan, you may have to pop it in the freezer for about half an hour to firm it up a bit.
- Regular Cake Pan – Simply line your regular cake pan with parchment paper. Once you’re ready to release the cake from the pan, simply lift it off the pan using the parchment paper edges.
- Disposable Foil Pan – Use a disposable foil pan that you can cut the edges off of to simulate a springform pan.
3 Reasons Why Keto Cheesecake Is Such a Healthy Dessert Option
This keto strawberry cheesecake doesn’t just taste great, it’s also a surprisingly nutritious dessert option as well. Here are 3 reasons why this cake is such a healthy dessert option:
- Quality fats. This cheesecake is packed full of heart healthy, high quality fats. Almonds in particular are rich in monounsaturated fatty acids, which have proven benefits for your cardiovascular health. I also recommend using grass-fed butter when making this cheesecake, as it has been found to contain higher concentrations of both omega-3 fatty acids, as well as the antioxidant vitamin E. (1)
- Rich in antioxidants. Strawberries are a fantastic source of essential vitamins, minerals, and antioxidants. (2)
- Low carb. All of the ingredients that go into making this cheesecake have been carefully selected in order to remain 100% keto friendly. What this means is you get one delicious cheesecake that you’ll be able to enjoy guilt-free!
How Long Will This Cheesecake Last in the Refrigerator?
This low carb keto cheesecake will last in the refrigerator for up to 5 days before it begins to go bad. I make just enough so that I avoid any leftovers because it’s best eaten as soon as it’s been refrigerated overnight.
However, if you plan to freeze it, you certainly can, but the texture would change quite a bit. Also, if it’s fresh out of the freezer, you will also have to let it thaw for about 20-30 minutes before slicing or biting into it.
(You may also like: No Bake Keto Pumpkin Cheesecake)
Low Carb No Bake Keto Cheesecake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 1x
For the crust:
1 ½ cup almonds
2 oz butter, melted
4 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract
For the filling:
1 tbsp powdered gelatin
¼ cup cold water
16 oz cream cheese, at room temperature
1 cup granulated Stevia or other low carb granulated sweetener
2 tsp vanilla extract
2 cup cold heavy cream
For the strawberry sauce (optional):
1 cup frozen strawberries
3 tbsp granulated Stevia or other low carb granulated sweetener
2 tbsp water
For decoration (optional):
- Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
- To make the crust, add the almonds, sweetener, melted butter and vanilla extract in a food processor and process on the S blade until a crumbly, slightly sticky mixture has formed.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- Refrigerate for 30 minutes.
- To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
- Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
- Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
- Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
- Pour in the heavy cream.
- Mix at low speed to combine, then increase to high and whip until soft peaks form.
- Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
- Increase the mixer speed to high and beat until the mixture forms firm peaks.
- Pour the filing over the cake base and smooth with spatula.
- Refrigerate for minimum 6 hours or overnight.
- To make the sauce, place the strawberries, sweetener and water in a saucepan and mix to combine.
- Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly.
- Turn down the heat to medium-low and simmer for 15-20 minutes or until thick.
- Remove from the heat and set aside.
- Allow to cool completely.
- Refrigerate until ready to use.
- To serve, take the cheesecake out of the refrigerator.
- Unmold the cake, drizzle with strawberry sauce and top with sliced strawberries (if using).
- Slice and serve.