The Perfect Keto Strawberry Cheesecake

Strawberry season is upon us, and everywhere you look, fresh strawberries abound. If you want an excuse to make a cheesecake, strawberry season is a good one. It’s a great way to use up those berries in a very decadent way. Plus, this keto strawberry cheesecake recipe will knock your socks off.

As written this cheesecake recipe is: 

• Low carb
• Refined sugar-free
• Gluten-free 
• Keto-Friendly
• Freezable! 

The Best Low Carb Strawberry Cheesecake!

This cheesecake recipe serves 14 and can be made in advance and frozen.  Bonus, right?  All kinds of tips and tricks at the bottom of the post tell you the best ways to freeze in advance. 

It’s also a lovely dessert! The sauce makes the strawberries shine and glint in the light. It also smells heavenly.

I’m not going to lie. It’s a bit of an involved dessert and has a few different stages. Nothing is complicated, but it does take some time to pull together.

We start with a buttery crumbly coconut cheesecake crust

There are a few tricks and tips to get this crust perfect every single time. When you pull your ingredients together, it’s going to look sticky and gooey and not at all like traditional crust.  It’s ok, it works!  

You also do not need to refrigerate this dough. As soon as you have it mixed, you can press it into the pan. 

1. Press the dough evenly into the pan.  You cannot overwork this dough, so take your time and press it to ensure no areas are thin. Once you press the crust into the pan, make sure to prick it all over with a fork.  
2. Cover the pie pan with a double layer of tin foil and crimp the tin foil up and over the rim of the cheesecake pan.  The tin foil prevents the crust from over-browning and over-baking.  The crust gets prebaked for 10 minutes.
3. Using a high wall tart pan instead of a springform pan seems to prevent cracking without a bunch of fussing with water baths and long cooling sessions in the oven.  I have had excellent success with my high wall tart pan (I will link it in the recipe card too).  If you want a perfect top, be sure to spread out the surface. You can see that I didn’t, and although the cheesecake didn’t crack, I do have spots that never leveled out. 

What are the best sugar replacements for this recipe?

Use your favorite 1:1 sugar substitute.  

• Powered is preferred over granular, as it blends better and has a more delicate texture.
• We used powdered allulose in this recipe, and it was perfect. It has no weird texture, no weird aftertaste.
• Bocca Sweet is excellent in this recipe!
• Erythritol and Monkfruit will both work fine in the crust and the batter so if those are your go-to sweeteners, feel free to use them. They will not work well in the strawberry sauce and will grain up and crystalize when cold. 
• Liquid stevia will not work well in the crust or the strawberry sauce – but you can use it in the batter.

Tips for Making Great CHeesecakes

1. Use a high wall tart pan. Forget the springform pan. If that is what you have, go ahead and use it, but the high wall tart pan will help prevent cracking—no need for a bain-marie or endless fussing. The high wall tart pan creates a BEAUTIFUL cheesecake without cracks. I love this one from Jamie Oliver – it has a lovely ruffle, and if you check back at my last few cheesecake recipes, you can see how well it works.
2. Be sure to wrap your pan in tin foil to prevent over-browning. A pie protector also helps the top of the crust from burning.
3. Cool that cheesecake in the oven. Stop opening the oven door. Allow the cheesecake to cook uninterrupted and when the cheesecake is done, crack the oven door open a crack and allow the cheesecake to cool down slowly in the oven.
4. Lumps are your enemy – Use room temperature cream cheese and eggs. This will prevent the tendency to overwhip the ingredients to blend the lumps. Overwhipping causes unwanted textural changes to the cheesecake.
5. Leave time to chill. Twenty-four hours – you need to chill that bad boy for 24 hours in the fridge, or at least overnight to get that creamy, perfect texture before you serve.

A bit about the Toppings & Strawberry Sauce

There are three steps to the keto strawberry cheesecake, all of them are pretty easy, but they do take some time.

Sour cream topping (optional)

I usually leave off sour cream toppings because the sour cream does add a few extra carbs.   I would say if this is a dessert you are making to impress, keep the sour cream. It adds a whole extra layer of texture and flavor. 

The sour cream topping gets lightly sweetened with a touch of creamy vanilla. You can leave off the sour cream if you want to save a few carbs. The nutritional value in the recipe card includes the sour cream.

Notes about the Strawberry sauce

To make the strawberry sauce, you simply need to blenderize 2 cups of chopped strawberries, strain them into a pan and cook with the allulose over medium heat until the sauce thickens. Be sure to cool your sauce before you drizzle it over the cheesecake.

This stuff is GOLD. I mean, it’s super delicious and adds so much flavor and presentation to your cheesecake. I wouldn’t skip it!

Fresh strawberry topping

You can use frozen strawberries for your sauce, but only fresh ones will do for the top of your cheesecake. As the frozen strawberries melt, they will create a pool of water on top of your cheesecake and ruin it.

Serving and storage suggestions

Keep this keto strawberry cheesecake refrigerated and covered. This one only lasts about 3-4 days in the fridge and is dependent on how fresh the strawberries were. I find fresh strawberries have a short shelf life. 

This recipe is a fabulous special event dessert.  The perfect kind of dessert that satisfies without a load of sugar.  It is a very rich dessert too, so a small piece will be more than adequate, especially after a big meal. 

Cheesecake Freezing tips

Ok, so if you want to make this keto strawberry cheesecake for a holiday meal, you are in luck.  Both the crust and the cheesecake freeze beautifully.  

To freeze just the crust prebake it for 5 minutes, let it cool, and store it in the freezer for up to a month.

For the whole cheesecake, bake, cool and freeze without the toppings.  Defrost in the fridge overnight and add the toppings once the cheesecake defrosts.

Frozen and defrosted cheesecake is BETTER than fresh.

I swear to you this is true – I don’t know what magic happens in the freezer, but it happens. So if you have to freeze your cheesecake, no worries!

Looking for More Cheesecake Recipes?

Oh, we have you covered! We LOVE cheesecakes around here, so it’s one of our favorite desserts to test and photograph.

• Chocolate Covered Low Carb Cheesecake Bites
• Keto Blueberry Cheesecake
• Showstopping Raspberry Cheesecake
• And our popular Sugar-free Blackberry Cheesecake

Or if you’re looking for something a bit different, you can’t go wrong with our sugar free birthday cake!