(No-Bake!) Keto Strawberry Cheesecake

Keto strawberry cheesecake in a tall glass with whipped cream

(No-Bake!) Keto Strawberry Cheesecake

No-bake, easy-peasy and fairly instant! This keto strawberry cheesecake, with its instant 'graham cracker' crust, is the ideal fresh fat bomb treat.

Course Dessert

Cuisine American

Keyword gluten free strawberry cheesecake, keto no bake strawberry cheesecake, keto strawberry cheesecake

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 390kcal

Ingredients

For the keto graham cracker crust

25 g almond flour
1 1/2 teaspoon powdered erythritol or xylitol*
1/4 teaspoon cinnamon
pinch kosher salt
3 teaspoons melted grass-fed butter

For the keto strawberry cheesecake

70 g cream cheese at room temperature
48 g strawberries
40 g sour cream plus more for serving (optional)
28 g grass-fed butter at room temperature
1/2 teaspoon vanilla extract
1/8-1/4 teaspoon lemon juice to taste
2-3 tablespoons powdered erythritol or xylitol, to taste (I use 2)*

Serving suggestions

whipped cream

Metric - US Cups

Instructions

For the keto graham cracker crust

Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake.

For the keto cheesecake

Blend the cheesecake and strawberries together using an immersion blender (or actual blender!). Set aside.
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add butter to a medium bowl and beat with an electric mixer until fully creamed. Add in the strawberry cream cheese mixture, vanilla extract, lemon juice, sweetener and beat until just combined.
Fold in whipped sour cream. Transfer cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight) until set.
Optional: Serve with more whipped cream and a couple of strawberries. Keep in the fridge for up to 4 days, and in the freezer afterwards.

Notes

Each batch of our keto cheesecake-for-1 series yields two servings (or a veeery large one!). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds.

And please note that the strawberries add 2g net carbs a serving, so feel free to adjust their amount to suit your macros.

Nutrition

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