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No Bake Keto Friendly Strawberry Swirl Cheesecake

  • Author: Debi
  • Total Time: 5 hours
  • Yield: 9 servings 1x
  • Diet: Gluten Free


If you’re following a keto lifestyle or you’re sensitive to gluten or you simply want to avoid sugar filled desserts, then this no bake strawberry cheesecake is sure to delight you!  It’s a great summertime dessert made with fresh, ripe strawberries and is super smooth and creamy.



For the Base:

  • 1 ½ Cups Almond Flour
  • 2 Tbsp. Powdered Erythritol
  • 4 Tbsp. Butter, softened

For the Filling:

  • 16 oz. Cream Cheese, at room temperature
  • 1 Cup Heavy Cream, cold
  • ½ Cup Powdered Erythritol (or monk fruit or sugar)
  • ¼ Cup Boiling water
  • 2 teaspoons Plain Gelatin Powder

For the Strawberry Swirl:

  • 1 Cup Fresh Strawberries, chopped
  • ½ Cup Water
  • 2 Tbsp. Powdered Erythritol (or monk fruit or sugar)


  1. Prepare an 8’’ square tray with parchment paper. Set it aside.
  2. Begin by making the base: Mix the almond flour and powdered erythritol together in a large bowl. Add the softened butter and use your hands to combine ingredients. Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly. Refrigerate it while making the rest of the cheesecake.
  3. For the strawberry sauce: Place chopped strawberries and water into a small saucepan over medium heat. Once it starts to boil, add two Tbsp. of powdered sweetener. Reduce the heat to a minimum, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the base. If it does not fill that space, you’ve done it. Note: It will thicken more when cold. Set aside while you make the filling.
  4. For the filling: Mix the gelatin powder with boiling water in a glass jar until gelatin dissolves. Let it cool to room temperature and combine it with the next step.
  5. Place cream cheese into a large bowl. Take an electric mixer and mix cream cheese until creamy. Then add vanilla extract and powdered erythritol, and mix to combine.  Add the gelatin.
  6. Beat the heavy cream into soft peaks in a large bowl. Note: heavy cream must be cold. Incorporate the whipped cream using a spatula into the cream cheese bowl.
  7. Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
  8. Last, spoon the strawberries on top of the filling, leaving some white gaps. Then, move a knife around the top to make the swirl effect.
  9. Refrigerate the cheesecake for at least four hours or overnight.
  10. Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper and cut into individual bars. 
  11. Enjoy!
  • Prep Time: 1 hour
  • Cook Time: 4 hours Chill time
  • Category: Dessert
  • Method: No Bake

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