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Best Ever Creamy Keto Strawberry Cheesecake

Deliciously creamy keto strawberry cheesecake has a low carb almond flour crust with a bright sugar-free strawberry topping. It may just be a little bit of heaven to your tastebuds.

This is the best ever creamy keto strawberry cheesecake. It's the perfect low carb dessert for Valentine's Day or any day! It's a gluten-free almond flour crust, keto cheesecake middle, and a sugar-free strawberry topping. #ketocheesecake #ketodessert #ketorecipes

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Cheesecake! What does it mean to you? Other than cause your taste buds to start watering.

I love it when a certain food brings back memories.

When I was in college, after every semester my aunt and I would go out to dinner. It became tradition to then order a celebratory piece of cheesecake. We talked about anything and everything and savored the cheesecake.

I look back on that now and realize how lucky I was to have such a supporter and confidant. It was a huge for me at that time to know a special person was rooting me on. 

And it all comes back to me…with a piece of cheesecake.

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!

Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later! 

Cheesecake will always taste like love.

– Shonda Rhimes

Year of Yes

Different types of cheesecake

There are all different kinds of cheesecake, but here are some of the main ones.

New York Style Cheesecake

A New York cheesecake. Do you know there are all sorts of cheesecake recipes calling themselves New York style cheesecakes, but they’re topped with sauces and flavorings.

Any New Yorker will tell you they’re definitely not a true New York cheesecake! Well, and actually they’ll probably say if it’s not made in New York, it’s not really a New York cheesecake. But anyway…

Most of the sources I’ve asked (or looked up online), claim Arnold Reuben made the first New York cheesecake recipe, or at least made it famous.

He owned the well-known Turf Restaurant at 49th and Broadway in New York City. Alongside the illustrious Reuben sandwich, he put the New York cheesecake on his menu. Boom! Instant win.

Generally, it’s a rich, dense cheesecake without any extra toppings or fillings. It’s known for its delicious simplicity, a cream cheese base with sour cream or heavy cream. Some say the sour cream helps to keep it creamy as it’s traditionally frozen and served.

I’ve always thought of New York cheesecake as a rich, firm cheesecake.

Traditional Cheesecake

Next, if you say traditional cheesecake, you’ll get a lot of opinions. Really, I’m lumping a lot into the traditional cheesecake label. There’s the California cheesecake, apple crumb cheesecake, white chocolate raspberry cheesecake, etc. You get the picture.

This category is for the softer cheesecakes, often with extra toppings, fillings, and crusts.

I have to say this is my favorite cheesecake category and the one in which I’d put this keto strawberry cheesecake recipe. It’s silky and creamy and has a prominent strawberry topping. 

Creamy keto strawberry cheesecake is perfect for Valentine's Day or any special event. A low carb almond flour crust, then silky-smooth keto cheesecake, with a sugar-free strawberry topping. #ketocheesecake #ketodessert #ketolicious

Cheesecake made with cheeses other than cream cheese

There are many other cheesecakes made with cheeses that are not cream cheese. In France, for example, you’ll find cheesecakes made out of brie, camembert, mascarpone, and others.

Of course, you’ll also see mascarpone cheesecakes in Italy. Another one of my favorite desserts ever is a traditional Tiramisu, but that’s for another time.

Another popular cheese to use in a cheesecake is ricotta cheese. Certainly, these can be flavorful dessert choices.

Japanese Cheesecake

Personally, I’ve never had a Japanese cheesecake, but have been told good things about them.

A Japanese cheesecake is less sweet, lighter, and with less cream cheese than the traditional or New York style cheesecake.

Also called a “cotton cheesecake”, egg whites or cream are whipped up to make it light and airy. Therefore, it has fewer calories and creates a very different experience in your mouth than the other types of cheesecake.

🍽 Equipment

TO MAKE KETO STRAWBERRY CHEESECAKE YOU’LL NEED: 

Creamy keto strawberry cheesecake is silky and delish. A sugar-free, low carb dessert at it's finest with a gluten-free almond flour crust. #ketorecipes #ketocheesecake #ketodesserts

Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.

– Hedy Lamarr

🥘 Ingredients

Almond Flour Crust

  • 1 ½ cups finely ground almond flour
  • ¼ cup powdered sweetener (such as Swerve Confectioner’s)
  • 4 tbsp melted butter

Keto Filling

  • 20 oz cream cheese
  • ¾ cup powdered sweetener (such as Swerve Confectioner’s)
  • 3 large eggs
  • 3 egg yolks
  • 1 tbsp vanilla extract
  • 1 ½ tbsp lemon juice

Sugar-Free Strawberry Filling

  • 16 oz fresh or frozen strawberries
  • ¼ cup powdered sweetener (such as Swerve Confectioners)
  • 1 tbsp lemon juice
  • ½ tbsp gelatin (good quality grass-fed), omit if sauce preferred instead of gel layer

🔪 Instructions

How to make keto strawberry cheesecake

When you look at the recipe it may sound more difficult than it actually is. Once you break it down in the layers, it’s pretty step by step. It’s silky smooth and oh so worth it!

Piece of creamy keto strawberry cheesecake. Almond flour crust, silky smooth keto cheesecake, and a delicious strawberry topping. #ketodessert #ketocheesecake

Gluten-free almond flour crust

First of all let’s begin with the crust. Get out all the ingredients, and whisk together the almond flour and powdered sweetener in a medium bowl.

Next, add in the melted butter and mix it all together with a pastry cutter or fork to make coarse crumbs. Then press the mixture evenly into the bottom of a 9-inch springform pan using your hands or the back of a large spoon or bottom of a glass.

Now put the pan in the refrigerator to set. I’ve tried baking the crust, or not chilling it, but found chilling it to be the best method. In chilling and setting it, the crust does not tend to stick to the pan when you’re ready to serve.

Keto strawberry cheesecake filling

Second layer, it’s time for the cheesecake filling.

First, preheat the oven to 350 degrees Fahrenheit. Then beat the cream cheese in a mixer gently until smooth. Once mixed and it has no lumps, add in the sweetener and mix until combined.

Next, one at a time beat in the eggs and egg yolks, then lastly the vanilla and lemon juice.

💭 Top tip

What is a water bath?

Most cheesecakes are traditionally baked in the oven in a water bath or bain-marie.

 Basically, this just means the springform pan with the cheesecake is placed in the oven in a roasting pan full of hot to boiling water.

That means the sides of the cheesecake are cooked in hot water. Also, it makes the air in the oven more humid. 

While, I say it is optional, it really does make the cheesecake super creamy and the perfect texture when cooked. I highly recommend it for an amazing cheesecake.

So, for our purposes, heat a tea kettle full of water on the stove. While that begins to heat and then boil, cover the outside of a 9 or 10-inch springform pan with two layers of heavy aluminum foil.

In my photo you’ll see I used parchment paper as the first layer because my aluminum foil was not wide enough. You’ll want to cover the entire bottom and sides of the springform pan to make it water-tight.

Keto cheesecake batter in the springform pan to be baked. #ketocheesecake

⏲️ Baking time

How to bake the keto strawberry cheesecake

Next I like to place it in a large roasting or even a large cake pan before pouring in the cheesecake mixture. Then, pour the cream cheese filling into the chilled base and spread it evenly around the springform pan.

Now put the entire thing in the oven but leave the door open. Only now pour the boiling water into the roasting pan to surround the springform pan.

After that, close the oven and bake the cheesecake for 30-40 minutes or until it’s set yet still with a wobble in the middle.

Do not overbake or you’ll lose the creaminess and end up with a curdled cheesecake, and we don’t want that!

Baked keto cheesecake, set with the perfect wobble. #ketocheesecake

Let it cool for 10-15 minutes then remove from the water bath. Put it in the refrigerator for at least two hours to chill before pouring on the strawberry topping.

🍓 Sugar-Free Strawberry Topping

Now it’s time for the topping!

First off, heat 16 ounces of organic strawberries in a saucepan on medium-high heat with 1 tablespoon of water.

Next, smash up the berries with a potato masher or the back of a spoon to your desired consistency. That just means to decide if you want large or small berry pieces in your topping.

Smashing the strawberries for the sauce. #ketocheesecake #ketorecipes

Once the mixture begins to boil, whisk in the lemon juice and sweetener and lower the heat to a simmer.

Simmer the mixture for about 5 minutes.

Now you have a decision to make. Do you want a strawberry sauce that’s runny or do you want it in a gel that will stay in place on top of the cheesecake?

Personally, I like the gelled form because it’s easier for me when it’s already on top and ready to serve when I need it. 

Therefore, if you do want it to gel, sprinkle a half a tablespoon of gelatin powder evenly over the sauce and whisk in briskly. Be sure to choose a quality grass-fed gelatin such as Great Lakes Unflavored Gelatin

On the other hand, if you prefer a more liquid strawberry sauce to drip down the side, simply omit the gelatin.

Top the keto strawberry cheesecake

Remove the pan from the heat and let the strawberry topping cool to room temperature.

Evenly pour the strawberry sauce over the cheesecake and return it to the refrigerate to set for at least another hour or preferably overnight.

Lastly, unmold from the springform pan and serve to delighted keto friends and family. Garnish with extra half strawberries if you wish.

The keto strawberry cheesecake should keep about a week in the refrigerator or up to a month in the freezer.

Bite of keto strawberry cheesecake #ketocheesecake #ketodessert

🍰 Favorite kinds of cheesecake

What are your favorite flavorings for cheesecake? To be honest, you really can’t go wrong although I haven’t experimented with savory cheesecakes much.

Strawberry is a great fresh summer flavor with cheesecake and one of my favorites. At Christmas I like a white chocolate ginger, and anytime white chocolate raspberry cheesecake is pretty fabulous. I’ll have to work on giving those a keto makeover.

What about you? What are your favorite cheesecake flavors? I’d love for you to put them in the comments!

Enjoy!

Pin the recipe here

Smooth and silky creamy keto strawberry cheesecake is a low carb dessert dream. It's an almond flour crust topped with a soft creamy keto middle, and then a sugar-free strawberry topping. Delish! #ketorecipes #ketodesserts #ketocheesecake

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

🥣 More favorite keto recipes

  1. Creamy Keto Italian Sausage Soup
  2. Keto Turkey Meatloaf
  3. Keto Jambalaya
  4. Best Ever Keto Spice Cake
  5. Keto Blackberry Cobbler
Piece of keto strawberry cheesecake on a plate. #ketocheesecake #ketodesserts #ketovalentine

Creamy Keto Strawberry Cheesecake

Yield: 12
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Deliciously creamy keto strawberry cheesecake has a low carb almond flour crust with a sugar-free strawberry topping. It may just be a little bit of heaven to your tastebuds.

Ingredients

Almond Flour Crust

  • 1 ½ cups finely ground almond flour
  • ¼ cup powdered sweetener (such as Swerve Confectioner's)
  • 4 tbsp melted butter

Keto Filling

  • 20 oz cream cheese
  • ¾ cup powdered sweetener (such as Swerve Confectioner's)
  • 3 large eggs
  • 3 egg yolks
  • 1 tbsp vanilla extract
  • 1 ½ tbsp lemon juice

Sugar-Free Strawberry Topping

  • 16 oz fresh or frozen strawberries
  • ¼ cup powdered sweetener (such as Swerve Confectioner's)
  • 1 tbsp lemon juice
  • ½ tbsp gelatin (good quality grass-fed), omit if sauce preferred instead of gel layer

Instructions

Almond Flour Crust

  1. Whisk together the almond flour and powdered sweetener.
  2. Add in the melted butter and mix with a pastry cutter or fork to coarse crumbs. Press the mixture evenly into the bottom of a 9-inch springform pan using hands or the back of a large spoon.
  3. Place the pan in the refrigerator to set.

Keto Filling

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Beat the cream cheese in a mixer gently until smooth and add in the sweetener.
  3. One at a time beat in the eggs and egg yolks, then lastly the vanilla and lemon juice.
  4. Water bath (optional): Heat a tea kettle of water on the stove. Cover the outside of the springform pan with two layers of heavy aluminum foil. Then place it in a large roasting or another pan.
  5. Pour the cream cheese filling into the chilled base, and if using the water bath pour the boiling water in the roasting pan surrounding the springform pan.
  6. Bake the cheesecake for 30-40 minutes or until it's set yet still with a wobble in the middle. Do not overbake. Let it cool for 10-15 minutes then remove from the water bath. Put it in the refrigerator for at least two hours to chill before pouring on the strawberry topping.

Sugar-Free Strawberry Topping

  1. Heat the strawberries in a saucepan on medium-high heat with 1 tablespoon of water. Smash up the berries with a potato masher or the back of a spoon to desired consistency (large or small berry pieces). Once it begins to boil, add in the lemon juice and sweetener and lower the heat to a simmer.
  2. Simmer the mixture for about 5 minutes. Then, if using, sprinkle the gelatin powder evenly over the sauce and whisk in briskly.
  3. Remove from the heat and let cool to room temperature.
  4. Pour the strawberry sauce over the cheesecake evenly and return to the refrigerate to set for at least another hour or preferably overnight.
  5. Unmold from the springform pan and serve!

Notes

Nutrition Facts

Servings 12.0 Amount Per Serving Calories 307  Total Fat 28 g Saturated Fat 14 g Monounsaturated Fat 5 g polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 159 mg Sodium 204 mg Potassium 153 mg Total Carbohydrate 7 g Dietary Fiber 2 g Sugars 4 g Protein 8 g Net Carbohydrate 5 g

Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 307

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

NUTRITION DISCLAIMER

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
 
I use Myfitnesspal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because it does not affect my own blood glucose levels.
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use.
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