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Close up shot of a sliced strawberry cheesecake topped with fresh berries and shredded coconut.
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5 from 1 vote

No bake keto strawberry cheesecake

This no bake keto strawberry cheesecake recipe is perfect for hot days when you don't want to turn on the oven, but still want to enjoy a slice of low-carb strawberry dessert made with fresh berries.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Gluten-free desserts, No bake cheesecake, Strawberry cheesecake
Servings: 8 slices
Calories: 423kcal
Author: Anna


  • 8-inch/20cm springform pan



  • 1 cup 100g almond flour
  • cup 30g shredded coconut
  • 2 tablespoon granulated sweetener I use erythritol and stevia blend from Sukrin
  • 4 tablespoon 60g unsalted butter melted
  • Pinch of salt


  • 9 oz 250g mascarpone cheese room temperature
  • 1 ⅓ cup 300g heavy cream room temperature
  • 4-5 tablespoon granulated sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon 10g powdered gelatin
  • cup 70ml boiling water
  • 150 g fresh strawberries cubed
  • Shredded coconut and fresh strawberries for decoration


  • Line the bottom and walls of a 9-inch (23cm) springform with parchment paper and set aside.
  • In a medium mixing bowl, combine almond flour, shredded coconut, sweetener, and salt. Then, add the melted butter and mix well until no dry ingredients remain.
  • Using your hands, press the dough into the bottom of the springform pan and place it into the freezer to set.
  • Meanwhile, combine - using a hand mixer - the mascarpone cheese, heavy cream, granulated sweetener, vanilla extract, and lemon juice until smooth and no clumps left.
  • In a small mixing bowl, add the powdered gelatin and pour boiling water on top. Stir with a teaspoon until the gelatin has completely dissolved.
  • Add the gelatin mixture to a cheesecake filling and mix well using a hand mixer or whisk. Then, add the strawberries and mix well.
  • Take the springform with the crust out from the freezer and pour the cheesecake filling in. Tap a couple of times on a working surface to even out and put into the freezer for 1 hour to set.
  • When jiggly and completely set, remove from the freezer, decorate, slice, and serve.


You can also use hazelnut flour if you're allergic to almonds, or sunflower seed flour if you're allergic to all kinds of nuts.


Serving: 1slice | Calories: 423kcal | Carbohydrates: 7g | Protein: 6g | Fat: 42g | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1128IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg