Keto Strawberry Cheesecake

Keto Strawberry Cheesecake is a rich and creamy dessert with a buttery almond flour crust, smooth cheesecake filling, and a bright strawberry topping. The combination of creamy cheese and fresh strawberries gives this dessert a balanced flavor without making it feel overly heavy or complicated.

The cheesecake is made in three simple layers: the crust, the creamy filling, and the strawberry topping. Each part is prepared separately, then brought together once the cheesecake has chilled and become firm.

This is a baked cheesecake, so it needs some patience. The filling should not be rushed, especially during cooling and chilling. Once completely set, it becomes much easier to slice cleanly and hold its shape.

Why This Cheesecake Works So Well

There are a few things that make this version different from an ordinary strawberry cheesecake. The crust uses almond flour instead of traditional wheat flour, giving it a slightly nutty flavor and a tender, buttery texture.
The cheesecake filling is made with cream cheese, powdered monk fruit allulose blend, eggs, lemon juice, and vanilla extract. The result is smooth, rich, and creamy, while the strawberry topping brings a fresh fruit flavor to every bite.
Fresh strawberries are used in two different ways. Some are chopped and cooked down to create the sauce, while the remaining strawberries are cut into halves and added later. This gives the topping both a soft sauce and pieces of fruit to bite into.

Getting the Crust Ready

Start by preparing the bottom of the cheesecake. A 9-inch springform pan works especially well because the finished cheesecake can be released from the sides without having to turn it upside down.
Line the bottom of the pan with parchment paper. This makes it easier to transfer the cheesecake after it has chilled.
For the crust, combine the almond flour, melted unsalted butter, Besti Monk Fruit Allulose Blend, and vanilla extract in a medium bowl.
The mixture will not look like a traditional flour dough. It should be slightly crumbly but able to hold together when pressed.
Transfer the mixture into the prepared springform pan and press it evenly across the bottom. Try to create an even layer so that each slice has a similar amount of crust.
Bake the crust at 350 degrees F (177 degrees C) for about 10 minutes. It should only become lightly golden rather than deeply browned.
Once baked, take it out of the oven and allow it to cool for at least 10 minutes before adding the cheesecake filling.

Making the Creamy Filling

The cream cheese should be softened before mixing. This is important because cold cream cheese can leave small lumps in the filling.
Place the softened cream cheese and powdered monk fruit allulose blend into a large bowl. Using a hand mixer, beat them together at low to medium speed until the mixture becomes fluffy and smooth.
The speed of the mixer matters here. Keeping it at low to medium speed helps prevent too much air from being incorporated into the filling.
Next, add the eggs one at a time. Mix after each addition just until the egg is incorporated.
Once the eggs are combined, add the lemon juice and vanilla extract. Mix until everything is evenly blended.
There is no need to beat the mixture aggressively. A smooth cheesecake filling is the goal, not a heavily aerated one.

Filling the Pan

Once the crust has cooled, pour the cheesecake mixture over it.
Use a spatula to spread the filling evenly. Smooth the surface as much as possible before putting the pan into the oven.
At this stage, the cheesecake is ready to bake.

Baking the Cheesecake

Bake the cheesecake at 350 degrees F (177 degrees C) for approximately 45 to 55 minutes.
The most important thing to watch is the center. It should be almost set but still have a gentle jiggle.
A cheesecake does not need to look completely firm when it comes out of the oven. It continues setting as it cools, and waiting for the entire surface to become firm inside the oven can result in a drier texture.
For an especially smooth cheesecake, a water bath can be used. To do this, wrap the springform pan in two layers of foil, place it inside a larger baking dish, and add warm water until it reaches about halfway up the sides of the cheesecake pan.
The water bath helps the cheesecake heat more gradually during baking and can help reduce cracking.

Cooling Is Part of the Recipe

Once the cheesecake has finished baking, remove it from the oven.
If the filling has stuck to the sides of the pan, gently run a knife around the edge. Do not remove the springform sides yet.
Let the cheesecake cool in the pan at room temperature.
After it has cooled, place it in the refrigerator for at least 4 hours. For the firmest texture, it can be chilled overnight.
This chilling stage is important. Cutting into the cheesecake too early can make the filling soft and difficult to slice.

Preparing the Strawberry Topping

While the cheesecake is cooling, prepare the strawberry topping.
Take the 1/2 pound of chopped strawberries and place them in a medium saucepan along with the lemon juice and strawberry jam.
Cook the mixture over medium heat.
Let it simmer for around 10 minutes, stirring and gently mashing the strawberries as they soften.
The berries will gradually break down and create a spoonable strawberry sauce.
The goal is not to completely dissolve every piece of strawberry. A little texture makes the topping more interesting and gives it a fresh fruit feel.

Adding the Strawberry Halves

Once the chopped strawberries have softened and the sauce has formed, stir in the 1 pound of halved strawberries.
Cook them for another 2 to 3 minutes.
The strawberry halves should become slightly soft, but they should still hold their shape. Avoid cooking them until they become mushy.
Remove the saucepan from the heat and allow the strawberry topping to cool completely to room temperature.
Cooling the topping before adding it to the cheesecake is important. The cheesecake should already be fully chilled and set, and the topping should not be hot.

Finishing the Cheesecake

Once the cheesecake has chilled for at least four hours, run a knife around the edge of the springform pan again.
Carefully release and remove the sides of the pan.
The cheesecake can then be moved to a serving plate, or it can be served directly from the springform base.
Spoon most of the liquid strawberry sauce over the top of the cheesecake.
Arrange the softened strawberry halves across the surface. You can spread them evenly or arrange them in a simple pattern.
Keep any remaining strawberry sauce for serving alongside individual slices.

How to Get a Smooth Cheesecake

The texture of cheesecake depends heavily on how the filling is mixed.
First, make sure the cream cheese is properly softened. This allows it to blend smoothly with the powdered sweetener.
Keep the mixer at low to medium speed. High-speed mixing introduces additional air into the filling, which can contribute to cracks while the cheesecake bakes and cools.
Once the eggs have been added, avoid overmixing. Beat just enough to combine everything.
The cheesecake should also be removed from the oven while the center still has a gentle jiggle. It will continue to firm up during cooling and refrigeration.

Why the Strawberry Topping Is Added Later

The strawberry topping is prepared separately instead of being baked directly into the cheesecake.
This keeps the cheesecake filling smooth and creamy while allowing the strawberries to retain their fresh fruit character.
Cooking the chopped strawberries with the jam and lemon juice creates a flavorful sauce. Adding the halved strawberries afterward gives the topping another texture.
When served together, the creamy cheesecake, buttery almond crust, soft strawberry sauce, and fruit pieces create several textures in one slice.

Cutting and Serving

For cleaner slices, make sure the cheesecake is completely chilled before cutting.
A sharp knife works best. If desired, wipe the knife between slices to keep the cuts neat.
Because the cheesecake is rich and creamy, smaller slices can be very satisfying. The recipe notes that it can be divided into 16 slices instead of 12 if smaller portions are preferred.
The strawberry topping can be spooned over each slice, with extra sauce served on the side.
Sugar-free whipped cream can also be served alongside the cheesecake if desired, although it is optional and is not part of the ingredient list for the cheesecake itself.

Storing the Cheesecake

Keep the finished cheesecake covered in the refrigerator.
It can be stored for up to 5 days, although the best texture and freshness are generally enjoyed during the first couple of days.
If preparing it ahead of time, allow the cheesecake to chill completely before covering it.

Freezing for Later

The cheesecake can also be frozen.
For the best result, freeze the cheesecake and strawberry topping separately. Wrap the cheesecake well and place the topping in a suitable container.
Both can be frozen for 1 to 2 months.
When ready to serve, thaw them in the refrigerator. Keeping the topping separate helps maintain a better texture and makes it easier to finish the cheesecake after thawing.

Simple Tips for the Best Result

Use softened cream cheese: This gives the filling a much smoother consistency.
Don’t rush the chilling time: Four hours is the minimum chilling time, while overnight chilling gives an especially firm cheesecake.
Keep the mixer at low to medium speed: This limits excess air in the filling.
Don’t overcook the cheesecake: A slight jiggle in the center is a good sign.
Don’t overcook the strawberries: The halved berries should soften while remaining recognizable.
Let the topping cool: Add the strawberry topping only after it has cooled to room temperature.
Use a springform pan: It makes releasing the finished cheesecake much easier.
Consider a water bath: This is optional but can help create a smoother surface and reduce the chance of cracks.
The finished Keto Strawberry Cheesecake has a rich cream cheese center, a tender almond flour crust, and a generous strawberry topping. It is best served cold after the cheesecake has had enough time to completely set.

Description

A rich and creamy low-carb cheesecake with a buttery almond flour crust and a fresh strawberry topping made with chopped and halved strawberries.

Duration

Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 4 hours
Total Time: 1 hour 15 minutes
Servings: 12 slices

Ingredients

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

Cheesecake 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

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

Instructions

Prepare the pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust: Mix the almond flour, melted butter, Besti Monk Fruit Allulose Blend, and vanilla extract in a medium bowl. Press the slightly crumbly mixture evenly into the bottom of the pan.
Bake the crust: Bake for about 10 minutes, until barely golden. Let it cool for at least 10 minutes.
Mix the filling: Beat the softened cream cheese and powdered monk fruit allulose blend at low to medium speed until fluffy. Add the eggs one at a time, mixing just until combined. Add the lemon juice and vanilla extract.
Fill the pan: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake: Bake for 45–55 minutes, until the center is almost set but still has a gentle jiggle.
Cool and chill: Remove the cheesecake from the oven. Run a knife around the edges if needed, without removing the springform sides. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Make the strawberry sauce: Add the chopped strawberries, lemon juice, and strawberry jam to a medium saucepan. Simmer over medium heat for about 10 minutes, gently mashing the strawberries as they soften.
Add the strawberry halves: Stir the halved strawberries into the sauce and cook for 2–3 minutes, until slightly soft but not mushy. Remove from the heat and cool completely.
Finish the cheesecake: Run a knife around the cheesecake edges again and remove the springform sides. Spoon most of the strawberry sauce over the cheesecake and arrange the strawberry halves on top.
Serve: Serve chilled with any remaining strawberry sauce on the side.

Notes

Use softened cream cheese for a smooth filling.
Keep the mixer at low to medium speed to avoid adding too much air.
Avoid overmixing after adding the eggs.
A water bath is optional and can help reduce cracks.
The center should still jiggle slightly when the cheesecake comes out of the oven.
Store covered in the refrigerator for up to 5 days.
For freezing, freeze the cheesecake and strawberry topping separately for 1–2 months and thaw in the refrigerator.
The cheesecake can be cut into 16 smaller slices if preferred.

Nutrition Per Slice

Calories: ~410 kcal
Total Fat: ~37 g
Saturated Fat: ~17 g
Protein: ~10 g
Total Carbohydrates: ~14 g
Dietary Fiber: ~4 g
Net Carbs: ~10 g
Sugar: ~5 g

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