No-Bake Mini Low-Carb Keto Strawberry Cheesecakes are the ultimate treat for anyone on a keto journey who still craves something sweet and satisfying. With a creamy, tangy filling and a burst of fresh strawberry flavor, these cheesecakes deliver big dessert vibes without breaking your carb bank. Best of all, there’s no oven required, making them perfect for warm weather or quick prep. Whether you’re entertaining guests or just want a single-serve dessert that won’t derail your diet, these minis are a dream come true.
Why You’ll Love No-Bake Mini Low-Carb Keto Strawberry Cheesecakes
These cheesecakes are a keto baker’s dream. They combine luscious cream cheese, a hint of vanilla, and a crisp coconut flour crust with a fresh strawberry topping. Here’s why these little desserts will win you over:
- Keto-compliant and low in carbs: Just 5g net carbs per mini cheesecake
- Oven-free preparation: Ideal for quick desserts or summer days
- Individual portions: Convenient size helps with portion control
- Perfect for prep: Make ahead and store easily
- Highly adaptable: Customize with your favorite ingredients
Ingredients
For the No-Bake Keto Crust:
- 3/4 cup coconut flour
- 8 tablespoons softened butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla stevia or 4 tablespoons low-carb confectioners sweetener
For the Cheesecake Filling:
- 2 teaspoons gelatin
- 1/4 cup water
- 16 ounces softened cream cheese (choose reduced fat or full fat)
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla stevia or 1/2 cup low-carb confectioners sweetener
- 1 cup heavy cream
- Pinch of salt
- 1 tablespoon lemon juice (optional)
For the Strawberry Topping:
- 1 batch of Keto Strawberry Sauce
Step-by-Step: How to Make No-Bake Mini Low-Carb Keto Strawberry Cheesecakes
- Prepare the Muffin Pan: Line a 12-cup muffin tin with cupcake liners and mist each one lightly with cooking spray.
- Create the Crust: Mix together coconut flour, butter, vanilla, and sweetener with a fork or in a food processor.
- Assemble the Crust Base: Drop a rounded tablespoon of crust mix into each liner, pressing it down firmly to form an even layer. Chill while prepping the filling.
- Prepare the Gelatin: Sprinkle gelatin over water in a microwave-safe bowl and let it sit for 5 minutes. Then microwave for 30 seconds and stir until fully dissolved.
- Mix the Filling: In a large bowl, beat the softened cream cheese, sweetener, and vanilla until smooth and lump-free.
- Incorporate Cream and Gelatin: Add in the heavy cream, salt, and lemon juice. Mix until the texture becomes thick and creamy. Gradually blend in the gelatin while mixing on low speed.
- Fill the Cups: Spoon the cheesecake mixture into liners, filling them to the top and smoothing each surface.
- Refrigerate to Set: Place in the fridge for 3 to 4 hours, or leave overnight for best results.
- Add Strawberry Topping: Top each mini cheesecake with a spoonful of the strawberry sauce before serving.
Helpful Tips
- Bring ingredients to room temp for smoother mixing.
- Don’t omit the gelatin—it’s essential for structure.
- Avoid over-mixing after adding gelatin to preserve the texture.
- Refrigerate fully for ideal consistency.
- Use a lidded muffin tray for easy transportation.
Substitutions and Variations
- Dairy-Free: Replace with dairy-free cream cheese and coconut cream.
- Nut-Free Option: Opt for a coconut flour crust to keep it nut-free.
- Fruit Swaps: Blueberries, raspberries, or a sugar-free chocolate sauce work well.
- Boost Flavor: Try a touch of almond extract or a sprinkle of cinnamon in the crust.
- Alternative Containers: Mini mason jars offer a creative presentation.
Storage Instructions
Keep mini cheesecakes in an airtight container in the fridge for up to four days. To extend their shelf life, freeze them (without topping) for up to one month. Thaw overnight and top with strawberry sauce just before serving.
Nutritional Information
Per Mini Cheesecake (with topping):
- Calories: 251 kcal
- Carbohydrates: 9g
- Net Carbs: 5g
- Protein: 5g
- Fat: 21g
- Fiber: 4g
- Sugar: 3g
- Cholesterol: 40mg
- Sodium: 212mg
Note: Using full-fat cream cheese will raise the calories to 308 and carbs to 8g per serving.
Serving Suggestions
- Sip with a keto-friendly latte or cold brew for an afternoon delight.
- Dress up a dessert plate with fresh mint and extra berries.
- Add a fluffy dollop of whipped cream for indulgence.
- Savor post-dinner as a satisfying sweet treat.
Frequently Asked Questions About No-Bake Mini Low-Carb Keto Strawberry Cheesecakes
Can I use another type of flour for the crust? Yes, almond flour makes a fine substitute for coconut flour, although it will slightly change the texture.
How far in advance can I make these? You can make them a day or two in advance—just keep the strawberry topping separate until you’re ready to serve.
Is gelatin necessary? It is. The gelatin helps the cheesecakes firm up without the need for baking.
Can these be frozen? Definitely. Store them in the freezer without topping for up to a month. Thaw overnight in the fridge and top before serving.
How do I cut down on carbs even more? Use a zero-carb sweetener like erythritol or monk fruit and reduce the strawberry sauce to half a tablespoon.
Conclusion
Thank you so much for joining me in making these delightful No-Bake Mini Low-Carb Keto Strawberry Cheesecakes. They’ve become one of my favorite keto-friendly treats thanks to their ease, rich flavor, and beautiful presentation. Whether you’re making them for a party or just to have a personal stash of healthy indulgence, I know you’ll love every bite. Enjoy the creamy texture, the burst of fresh berries, and the fact that they’re guilt-free. Happy keto baking, and thank you for being part of this food-loving community!
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No-Bake Mini Low-Carb Keto Strawberry Cheesecakes
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
Description
No-Bake Mini Low-Carb Keto Strawberry Cheesecakes are a simple, creamy, and fruity dessert with only 5g net carbs per serving. Perfect for summer, quick prep, or make-ahead keto treats. Try them today and enjoy a sweet bite without the guilt!
Ingredients
For the Crust:
3/4 cup coconut flour
8 tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 tsp vanilla stevia or 4 tbsp low-carb confectioners sweetener
For the Cheesecake Filling:
2 tsp gelatin
1/4 cup water
16 oz cream cheese (softened, reduced fat or full fat)
2 tsp vanilla extract
1 tsp vanilla stevia or 1/2 cup low-carb confectioners sweetener
1 cup heavy cream
Pinch of salt
1 tbsp lemon juice (optional)
For the Topping:
1 batch keto strawberry sauce
Instructions
- Prepare the Muffin Pan: Line a 12-cup muffin tin with cupcake liners and mist each one lightly with cooking spray.
- Create the Crust: Mix together coconut flour, butter, vanilla, and sweetener with a fork or in a food processor.
- Assemble the Crust Base: Drop a rounded tablespoon of crust mix into each liner, pressing it down firmly to form an even layer. Chill while prepping the filling.
- Prepare the Gelatin: Sprinkle gelatin over water in a microwave-safe bowl and let it sit for 5 minutes. Then microwave for 30 seconds and stir until fully dissolved.
- Mix the Filling: In a large bowl, beat the softened cream cheese, sweetener, and vanilla until smooth and lump-free.
- Incorporate Cream and Gelatin: Add in the heavy cream, salt, and lemon juice. Mix until the texture becomes thick and creamy. Gradually blend in the gelatin while mixing on low speed.
- Fill the Cups: Spoon the cheesecake mixture into liners, filling them to the top and smoothing each surface.
- Refrigerate to Set: Place in the fridge for 3 to 4 hours, or leave overnight for best results.
- Add Strawberry Topping: Top each mini cheesecake with a spoonful of the strawberry sauce before serving.
Notes
Use full-fat cream cheese for a richer texture—this changes macros slightly.
Store in fridge for 4 days or freeze (without topping) for up to 1 month.
Thaw frozen cheesecakes overnight before serving.
Add fresh berries or whipped cream for extra flavor.
- Prep Time: 20 minutes + Time (Chilling): 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 251
- Sugar: 3g
- Carbohydrates: 9g
- Protein: 5g