This no-bake keto strawberry cheesecake combines a rich chocolate, gluten-free crust with a light, fruity filling — an ideal dessert for warm days. The cocoa in the base complements the strawberries beautifully, and unsweetened desiccated coconut adds a pleasant crunch. Because a true biscuit base is hard to reproduce on low-carb recipes, this crust focuses on texture and flavour rather than trying to mimic biscuits exactly.
How to Make a Strawberry Cheesecake (No Bake)
For best results, prepare this low-carb cheesecake the day before you plan to serve it so it has time to firm up properly. The filling does rely on a gelling agent when fruit is included; without it you risk a mousse-like texture rather than a sliceable cheesecake. Use gelatin, a vegetarian gel alternative, or agar-agar according to your dietary preference.
You will need a few bowls and some patience. The reward is a creamy, lightly sweetened strawberry cheesecake with a satisfyingly textured chocolate-coconut base.
Keto Strawberry Cheesecake: Recipe Tips
Make sure the cream cheese is at room temperature so it blends smoothly into the filling. Cold cream cheese can leave small lumps and make the texture uneven.
If fresh strawberries aren’t available, frozen strawberries can be used — defrost them first and drain off any excess liquid to avoid thinning the filling.
If you are allergic to coconut, you can omit the desiccated coconut from the crust. It simply adds extra texture and crunch.
Before serving, run a sharp knife around the edge of the springform pan to release the cheesecake cleanly. Any excess filling on the knife is a perfectly acceptable taste test.
Other low-carb desserts you may enjoy:
Strawberry Cream Roll
Lemon Strawberry Cake (low-carb)
Blackberry Lime Cheesecake
Strawberry Basil Ice Cream
Strawberry Cheesecake
Author: Angela Coleby
A no-bake low-carb strawberry cheesecake.
Prep Time: 30 mins
Chilling time: 5 hrs
Total time: 5 hrs 30 mins
Course: Cheesecake, Dessert
Cuisine: American
Servings: 10 slices
Calories: 271 kcal per slice
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Ingredients
Base
- 1 1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsweetened desiccated coconut
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 cup erythritol or another low-carb sweetener
Cheesecake filling
- 2 cups strawberries, chopped
- 1/4 cup water
- 1 sachet gelatine or a vegetarian alternative
- 1 cup heavy cream (whipping cream)
- 16 oz (450 g) cream cheese, softened
- 1/2 cup erythritol, ground (or another low-carb sweetener)
Instructions
Make the crust
- Line an 8 or 9 inch springform cake tin with parchment paper.
- In a bowl, combine the almond flour, cocoa powder, desiccated coconut, melted butter, salt and erythritol until evenly mixed.
- Press the mixture firmly into the base of the lined tin. Chill in the fridge while you prepare the filling.
Make the cheesecake
- Place the chopped strawberries and water in a saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes until the strawberries soften.
- Remove from heat and gently mash the fruit with a fork. Stir in the gelatine while the mixture is still warm so it dissolves evenly.
- In a separate bowl, whip the heavy cream to thick peaks.
- In another bowl, beat the softened cream cheese with the ground erythritol until smooth and creamy.
- Stir the warm strawberry mixture into the cream cheese until fully incorporated, then gently fold in the whipped cream until the filling is uniformly pink and light.
- Pour the filling over the chilled crust, smooth the top, then chill in the refrigerator for at least 4 hours, preferably overnight, until set.
Notes
The net carbs are calculated as total carbs minus fibre; sugar alcohols are excluded from the carb count. Any nutritional analysis provided is an estimate calculated from the ingredients and may vary with product choices and preparation methods.
Nutrition
Serving: 1 slice
Calories: 271 kcal
Carbohydrates: 6.2 g
Protein: 4.4 g
Fat: 26.5 g
Fiber: 1.8 g
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