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