This incredible Keto Strawberry Cheesecake recipe has a flavorful almond crust and rich cheesecake filled with vibrant strawberries. It’s a lovely dessert to take to potlucks, dinner parties, and all those summertime backyard barbecues. And you will be glad to know that it’s also grain-free, gluten-free, sugar-free, THM S, and low carb too.
When strawberry season hits, I know that those beautiful plump berries are in their prime. There is only one thing that I crave and need to get my hands on. It’s a big slice of my homemade keto strawberry cheesecake! I’ll admit there are other recipes that I use fresh strawberries in, but I don’t think any are as rich and creamy as this cheesecake.
On a hot summer day, it’s so refreshing to get all of our friends and family together for a barbecue. This strawberry cheesecake has quickly become a staple over the years because I know that everyone who comes is going to love it even if they don’t eat low carb.
How To Make Keto Strawberry Cheesecake
With only eight ingredients, you won’t believe how simple this cheesecake is to make. The hardest part is waiting while it cools in the fridge.
How to make an almond crust:
First Step: Warm up your oven to 350 degrees F. Then place the almond flour, butter, and sweetener in a food processor and mix until well combined.
Expert Tip: I use unbleached almond flour to make this look closer to the color of a graham cracker crust.
Second Step: Put the crust in the bottom of an 8-inch springform pan and press it down. Put the crust in the oven and bake for 10 minutes or until it is a golden brown.
How to make the filling:
While the crust is baking you can begin making the cream cheese filling. The filling only has 6 ingredients!
First Step: Put the cream cheese in a food processor and mix until smooth and creamy. Then mix in the sour cream, eggs, vanilla, and sweetener. Continue to process until well combined. Be sure to scrape down the sides as needed.
Second Step: Add half of the filling on top of the baked crust. Then place the strawberries in the food processor and mix with the rest of the cheesecake filling. It becomes such a pretty pink color from the berries!
Expert Tip: The pink color becomes muted after baking. To make your Keto Strawberry Cheesecake a more vibrant hue add a few drops of red food coloring at this point.
Third Step: Pour the rest of the strawberry filling over the cheesecake. Bake the strawberry cheesecake for 1 hour and 20 minutes or until the center has set and doesn’t jiggle. Allow the cheesecake to cool until it reaches room temperature, then place in the fridge for 3-4 hours, then serve cold.
Keto Strawberry Cheesecake Tips
This strawberry cheesecake recipe is so simple to make; it’s practically impossible to mess up. Even with that, I wanted to give you a couple of tips to help you make the best cheesecake ever!
- Use room temperature cream cheese. Whenever you are making any kind of cheesecake, you will always have better luck when using room temperature cream cheese. It keeps it from being lumpy, and you can get it that smooth, creamy texture we all love.
- Don’t overbake the cheesecake. Cooking the cheesecake too long will leave it dried out and not very tasty. The best way to tell if the cheesecake is done is to jiggle the pan. If you notice a small amount right in the center still jiggles, but the rest doesn’t, then it’s done.
- Don’t open the oven repeatedly. The quick changes in temperature can cause the cheesecake to crack. Wait until the timer beeps, do one jiggle test, and then let the cheesecake rest. I have a bad habit of opening the oven too many times and ending up with a cracked cheesecake. If your cheesecake cracks anyway just hide the cracks with whipped cream and sliced strawberries or make a sour cream topping.
- Make sure to give the cheesecake enough time to chill in the fridge before serving. Trust me; I know how tempting it is to not want to dig into a piece of cheesecake right way. However, I promise that keeping it cold in the fridge will give you a much richer and creamier experience.
Keto Strawberry Cheesecake Variations
Feeling a little playful in your kitchen? No problem, you can add some additional flavors or ingredients to this cheesecake recipe! Take a look at a few ideas to try out:
- Raspberries – Trade the strawberries for raspberries. It’s an incredible flavor combination and is a fun spin on this yummy recipe.
- Blueberries – Another fantastic option for my keto cheesecake would be to use blueberries. They give the cheesecake a luscious purple color, and it tastes great too.
- Melted Chocolate – Drizzle some melted sugar-free chocolate on top of the cheesecake before baking. The chocolate is the perfect compliment with the strawberries and creaminess. Both dark chocolate and white chocolate taste amazing!
- Strawberry Swirl – To kick up the color and create a beautiful swirl add a few drops of red food coloring to the second half of the batter when you add the strawberries. Or you can add dollops of my Keto Strawberry Jam and gently swirl those in.
- Lemon Curd – Add a layer of lemon curd on top of the cheesecake before garnishing with the sliced berries for an amazing Strawberry Lemon Cheesecake
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Equipment
- 8-inch springform pan
Ingredients
Crust:
- 1.5 cups almond flour or almond meal
- 4 tbsp salted butter melted
- 2 tbsp Trim Healthy Mama Gentle Sweet
or my sweetener
Filling:
- 16 oz cream cheese
- 1/2 cup sour cream
- 4 eggs
- 2 tsp vanilla
- 3/4 cup Trim Healthy Mama Gentle Sweet
or my sweetener - 1 cup strawberries hulled
Garnish:
- 1 cup strawberries sliced
Instructions
- Preheat oven to 350.
- Combine the crust ingredients in a food processor and process until well combined. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
- Meanwhile, process the cream cheese in the food processor until smooth. Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides and needed.
- After the crust has partially baked add half the filling to the crust. Then put the strawberries into the food processor and blend into the rest of the filling. Drizzle over the plain cheesecake filling.
- Bake for 1 hour 20 minutes or until the center no longer jiggles. Let cool to room temperature.
- Chill the cheesecake for 3-4 hours before serving.
Notes
Nutrition
