Keto Strawberry Cheesecake

If you’re following a keto diet but still crave something sweet, you’re in for a treat with this keto strawberry cheesecake. This dessert combines the creamy richness of cheesecake with the fresh, tangy burst of strawberries—all without the guilt. Perfect for satisfying your sweet tooth while keeping your carb count low, it’s a win-win for anyone looking to indulge responsibly.

Originating from the classic New York cheesecake, this keto version swaps out sugar and high-carb ingredients for keto-friendly alternatives. The result? A deliciously smooth and flavorful cheesecake that fits perfectly into your keto lifestyle. Whether you’re a seasoned keto dieter or just starting out, this recipe is bound to become a favorite.

Recipe Overview

Prep: 15 minutes
Cook: 1 hour
Chilling Time: 4 hours
Total Active Time: 1 hour 15 minutes (plus chilling)

Ingredients

To make this keto strawberry cheesecake, we’ll need specific ingredients for the crust, filling, and strawberry topping. These ingredients ensure the dessert is delicious and keto-friendly.

For The Crust

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Unsalted butter (measured solid, then melted)
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract

For The Filling

• 32 oz Cream cheese (softened)
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

For The Strawberry Topping

• 1 1/2 lb Fresh strawberries (divided: 1/2 lb chopped and 1 lb cut into halves)
• 1/2 cup ChocZero Keto Strawberry Jam
• 1/2 tbsp Lemon juice

Equipment Needed

Making a keto strawberry cheesecake requires some essential kitchen tools to achieve the best results. Here’s a list of the equipment you’ll need:

• Springform Pan: A 9-inch (23 cm) springform pan is ideal for easy removal of the cheesecake once it’s set.
• Mixing Bowls: You’ll need at least two mixing bowls – one large for the filling and one medium for the crust mixture.
• Electric Mixer: An electric hand mixer helps in achieving a smooth and creamy filling.
• Measuring Cups and Spoons: Accurate measurements are crucial, especially when you’re managing keto-friendly ingredients.
• Rubber Spatula: A rubber spatula (or pastry spatula for a smoother top) is great for scraping down the sides of the bowl and ensuring all ingredients are well incorporated and for smoothing the top.
• Baking Sheet: A baking sheet placed under the springform pan can catch any drips or leaks, or be used as part of an optional water bath.
• Parchment Paper: Lining the bottom of your springform pan with parchment paper makes the cheesecake easier to remove.
• Cooling Rack: A cooling rack is necessary to allow the cheesecake to cool evenly before refrigerating.
• Saucepan: A medium saucepan is needed for preparing the strawberry topping.

Having these tools on hand will streamline the process and help you achieve a perfectly creamy and delightful keto strawberry cheesecake.

Directions

With all your ingredients and equipment ready, let’s dive into the step-by-step process of creating this delicious keto strawberry cheesecake.

How To Make The Crust

1. Preheat Your Oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
2. Mix Ingredients: In a medium bowl, stir the almond flour, melted butter, Besti, and vanilla extract until well combined. The dough will be slightly crumbly.
3. Form The Crust: Press the dough firmly into the bottom of the prepared pan.
4. Bake for about 10 minutes, until barely golden. Let it cool for at least 10 minutes on a cooling rack.

How To Make The Filling

1. Beat Cream Cheese & Sweetener: In a large bowl, use a hand mixer to beat the softened cream cheese and Besti Powdered at low to medium speed, until fluffy.
2. Incorporate Eggs: Beat in the large eggs, one at a time, mixing well after each addition but keeping the speed low to medium.
3. Combine Remaining Ingredients: Finally, beat in the lemon juice and vanilla extract until just combined. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles).
4. Pour Filling into the pan over the cooled crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

How To Bake The Cheesecake

1. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
2. (Optional Water Bath): If you want to be extra careful to avoid cracks, you can wrap the pan in 2 layers of foil, place the pan in a larger baking dish, and fill the dish with warm water going halfway up the sides of the pan. This helps the temperature change more gradually during baking.
3. Cool Gradually: Remove the cheesecake from the oven. If the edges seem stuck to the pan, run a thin knife around the edge (don’t remove the springform ring yet). Let the cheesecake cool completely in the pan on the counter to room temperature.
4. Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until completely set.

How To Make The Strawberry Topping & Serve

1. Prepare Sauce Base: While the cheesecake cools or chills, combine the 1/2 lb chopped strawberries, lemon juice, and keto strawberry jam in a medium saucepan over medium heat.
2. Simmer and Mash: Simmer for about 10 minutes, mashing the sauce gently as the berries soften, until the strawberries start to break down and a sauce forms.
3. Add Halves: Stir the 1 lb halved strawberries into the sauce. Heat for just 2-3 minutes more, until the halves are slightly softened but not mushy.
4. Cool Topping: Remove from heat and let the sauce cool completely to room temperature.
5. Assemble: Once the cheesecake is fully set, run a knife along the edges of the springform pan again and carefully remove the sides of the pan. You can transfer the cheesecake to a serving plate or serve it on the pan base.
6. Top and Serve: Spoon most of the liquid part of the cooled strawberry sauce over the cheesecake. Arrange the strawberry halves attractively on top. Use any leftover sauce for serving alongside individual slices. Enjoy!

Tips and Tricks

Creating the perfect keto strawberry cheesecake requires a few tips and tricks to ensure it turns out flawlessly. Here are some key points to keep in mind:

1. Use Room Temperature Ingredients: To achieve a smooth and creamy cheesecake filling, be sure to use room temperature ingredients, especially the cream cheese and eggs. This helps them blend together easily and prevents lumps.
2. Measuring Almond Flour Accurately: When measuring almond flour, use the “spoon and level” method. Spoon the almond flour into the measuring cup and then level it off. This ensures the right amount without packing it down.
3. Don’t Skip the Parchment Paper: Line the bottom of your springform pan with parchment paper. This makes it easy to remove the cheesecake and keeps the crust intact.
4. Blind Bake the Crust: Bake the almond flour crust for 10 minutes before adding the filling. This helps set the crust and ensures a firmer base.
5. Mix at Low Speed: When combining the cheesecake filling ingredients, mix at low to medium speed. Overmixing, especially at high speed, can incorporate too much air, causing cracks.
6. Consider a Water Bath: To help prevent cracks and ensure even baking, consider using the optional water bath method described in the baking instructions.
7. Cooling Gradually: Avoid sudden temperature changes. Cooling the cheesecake on the counter before refrigerating helps prevent cracks.
8. Prepare Strawberry Topping: Make the strawberry topping while the cheesecake cools or chills, allowing the topping to cool completely before using it. This ensures the topping doesn’t melt the cheesecake surface.
9. Chill Properly: Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly for the best flavor and texture.
10. Garnish Creatively: Beyond the strawberry topping, consider garnishing slices with extra fresh strawberry halves, mint leaves, or a dollop of sugar-free whipped cream.

By following these tips and tricks, you’ll ensure that your keto strawberry cheesecake turns out smooth, creamy, and delicious every time.

Variations

Exploring variations can add a delightful twist to your keto strawberry cheesecake. Here are some exciting options to consider for the crust, filling, and topping.

Crust Options

• Pecan-Almond Crust: Replace some almond flour with finely chopped pecans (adjusting total dry ingredients to match the recipe’s volume/texture).
• Coconut Flour Crust: Note: Coconut flour absorbs much more liquid; substitution requires significant recipe adjustment, not a 1:1 swap. Research a specific keto coconut flour crust recipe if desired.
• Walnut Crust: Replace some or all of the almond flour with finely ground walnuts, adjusting fat if needed.

Filling Options

• Vanilla Bean Filling: Enhance your cheesecake filling by adding the seeds of one vanilla bean along with the vanilla extract.
• Lemon Zest Filling: Include the zest of one lemon for a brighter flavor.
• Cocoa Filling: For a chocolate twist, mix 2-3 tablespoons of unsweetened cocoa powder into the filling.

Topping & Garnish Options

• Mixed Berry Topping: Replace strawberries with a mix of keto-friendly berries like raspberries and blackberries in the topping sauce.
• Whipped Cream and Mint: Top slices with sugar-free whipped cream and mint leaves.
• Chocolate Drizzle: Melt keto-friendly dark chocolate and drizzle it over the finished cheesecake or individual slices.

Storage Tips

To ensure your keto strawberry cheesecake stays fresh and delicious, follow these simple storage tips:

• Cool Completely: Always allow the cheesecake to cool to room temperature and then chill fully before storing leftovers.
• Cover Tightly: Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container.
• Refrigerate: Store the covered cheesecake in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the cheesecake. Double-wrap individual slices tightly in plastic wrap and foil, then place them in a freezer-safe bag or container. It lasts up to 3 months.
• Thawing: Thaw frozen cheesecake slices in the refrigerator overnight. Avoid microwaving.

By following these storage tips, you can enjoy the rich and creamy flavors of your keto strawberry cheesecake for days to come.

Conclusion

Exploring keto strawberry cheesecake recipes opens up a world of delicious possibilities without compromising your diet. With various crust options and creative fillings, you can tailor each cheesecake to your taste. Don’t forget the toppings that add that extra flair. By following the storage tips, you can enjoy your keto strawberry cheesecake for days or even months. So go ahead and indulge in these delectable treats while staying on track with your keto lifestyle.

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