Enjoy a delightful, creamy strawberry cheesecake experience without the baking or the sugar crash! These Easy Keto No-Bake Strawberry Cheesecake Jars feature a buttery almond flour crust, a smooth and tangy strawberry cream cheese filling sweetened just right, and fresh berry topping. They are perfectly portioned, simple to make, and ideal for a refreshing low-carb dessert.
Yields: 6 servings
Prep time: 25 minutes
Chill time: 3+ hours
Total time: 25 minutes (+ chilling time)
Course: Dessert
Cuisine: American
Method: No-Bake
Equipment:
- 6 small jars or glasses (approx. 4-6 oz capacity)
- Blender or food processor
- Fine mesh strainer
- Large mixing bowl
- Electric mixer (handheld or stand)
- Separate bowl for whipping cream (preferably chilled)
Ingredients:
Low-Carb Almond Crust:
- 3/4 cup (84g) fine almond flour
- 3 Tbsp (42g) unsalted butter, melted
- 1 Tbsp (approx. 10g) powdered low-carb sweetener (e.g., erythritol or allulose based)
- Optional: Pinch of ground cinnamon
Keto Strawberry Cheesecake Filling:
- Approx. 1.5 cups (225g) fresh strawberries (to yield 1 cup strained puree)
- 12 oz (340g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (approx. 80-90g) powdered low-carb sweetener, divided (use confectioners/powdered style for smooth texture)
- 1 tsp vanilla extract
Garnish:
- 6-12 fresh strawberries, hulled and sliced or halved
- Optional: Extra sugar-free whipped cream
Instructions:
- Prepare the Crust: In a small bowl, combine the almond flour, 1 Tbsp powdered sweetener, and optional cinnamon. Pour in the melted butter and stir until the mixture resembles damp crumbs. Divide the crust mixture evenly among the 6 jars and gently press it down to form a base layer. You can chill the jars briefly while preparing the filling.
- Prepare Strawberry Puree: Wash and hull the fresh strawberries. Place them in a blender or food processor and blend until smooth. Push the puree through a fine mesh strainer into a bowl, using a spoon or spatula to press it through. Discard the seeds left in the strainer. Measure out 1 cup of the strained puree.
- Make Sugar-Free Whipped Cream: In a chilled medium bowl, pour the cold heavy whipping cream. Using an electric mixer, beat on medium-high speed until soft peaks form. Add 1/4 cup of the powdered low-carb sweetener and the vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat into butter. Set aside.
- Make Cheesecake Base: In a large bowl, beat the softened cream cheese with the electric mixer until completely smooth and free of lumps. Add the 1 cup of strained strawberry puree and beat on low speed until combined. Gradually add the remaining 1/4 cup of powdered low-carb sweetener and beat until the mixture is light, fluffy, and well combined.
- Combine Filling: Gently fold the prepared sugar-free whipped cream into the strawberry cream cheese mixture using a spatula. Mix until just combined and no white streaks remain, being careful not to deflate the whipped cream too much.
- Assemble Jars: Spoon or pipe the strawberry cheesecake filling evenly over the crust layer in the 6 jars. Smooth the tops.
- Chill: Cover the jars (with lids or plastic wrap) and refrigerate for at least 3 hours, or preferably overnight, until the cheesecake filling is firm set.
- Garnish and Serve: Before serving, top each cheesecake jar with fresh strawberry slices or halves and an extra dollop of sugar-free whipped cream, if desired.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases (like USDA data) for the ingredients listed (almond flour, butter, full-fat cream cheese, heavy cream, fresh strawberries, erythritol/allulose-based sweeteners). Actual values will vary based on specific brands used, ingredient choices, exact fruit weights, and portion sizes. This calculation assumes 6 servings.
Per Serving (1 Jar):
- Calories: approx. 485 kcal
- Total Fat: approx. 47g
- Saturated Fat: approx. 26g
- Total Carbohydrates: approx. 25.5g (Includes sugar alcohols)
- Dietary Fiber: approx. 2.5g
- Sugar Alcohols: approx. 15g (Primarily from sweeteners)
- Net Carbohydrates: approx. 8g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 8.5g
- Sodium: approx. 200mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols from total carbohydrates. The impact of sugar alcohols on blood sugar can vary individually. Always verify based on the specific products used and your personal dietary requirements.)
