No Bake Mini Low Carb Keto Strawberry Cheesecakes

No Bake Mini Low Carb Keto Strawberry Cheesecakes are the ultimate guilt‑free treat for anyone following a low‑carb or keto lifestyle. These delightful little desserts deliver all the creamy richness of cheesecake paired with the fruity brightness of strawberry sauce—without turning on the oven. In just a few simple steps, you’ll have adorable single‑serve cheesecakes that are perfect for portion control and impressing guests. Whether you’re craving something sweet after dinner or need a portable dessert for a gathering, this recipe fits the bill. And best of all, each mini cheesecake uses minimal ingredients and stays fridge‑ready for days. Let’s dive in!

Why You’ll Love This Recipe

These No Bake Mini Low Carb Keto Strawberry Cheesecakes are not only super easy to make, but they’re also satisfyingly creamy and just sweet enough thanks to the low‑carb sweetener. The mini size makes them perfect for portion control or doling out at parties. You get the indulgent flavor of cheesecake with none of the guilt—each mini cheesecake clocks in at just around 5 g net carbs (including the strawberry topping) when made as directed. No baking means no heat or fuss, and refrigeration does all the work. Plus, they travel well and hold their shape beautifully in a good container. You’ll love how flexible, flavorful, and freezer‑friendly these bites are.

Ingredients

No Bake Keto Crust

  • ¾ cup coconut flour
  • 8 Tbsp butter, softened
  • 1 tsp vanilla extract
  • ½ tsp vanilla stevia or 4 Tbsp low‑carb confectioners sweetener

No Bake Cheesecake Filling

  • 2 tsp gelatin
  • ¼ cup water
  • 16 oz cream cheese (reduced‑fat room temperature or full fat, see nutrition notes)
  • 2 tsp vanilla extract
  • 1 tsp vanilla stevia or ½ cup low‑carb confectioners sweetener
  • 1 cup heavy cream
  • pinch of salt
  • 1 Tbsp lemon juice (optional)

Strawberry Sauce Topping

  • 1 batch of keto strawberry sauce (use your preferred low‑carb strawberry sauce recipe)

Step‑by‑Step: How to Make No Bake Mini Low Carb Keto Strawberry Cheesecakes

  1. In a small bowl, mix together the coconut flour, softened butter, vanilla extract, and sweetener until fully combined.
  2. Scoop a generous tablespoon of the crust mixture into each cupcake liner.
  3. Firmly press the mixture down using the back of a spoon to create an even base.
  4. Place the pan in the refrigerator to chill while preparing the filling.
  5. In a small microwave‑safe bowl, sprinkle gelatin over water and let it bloom for about 5 minutes without stirring. Microwave for 30 seconds, then stir until completely smooth and lump‑free. Set aside to cool slightly.
  6. In a stand mixer with paddle attachment (or large mixing bowl with hand mixer), beat the cream cheese, vanilla extract and sweetener until smooth and lump‑free.
  7. Pour in heavy cream, add salt, and continue to blend on medium speed until thick and smooth—about 5 minutes.
  8. On low speed, gradually drizzle in the cooled gelatin, mixing until it is completely incorporated into the batter.
  9. Spoon or pipe the cheesecake filling into the chilled crusts, filling each to the top and smoothing the surface evenly.
  10. Refrigerate for a minimum of 3–4 hours, or ideally overnight, to allow the cheesecakes to set fully.
  11. Once the cheesecakes are set, top each with approximately 1 tablespoon of keto strawberry sauce just before serving.

Helpful Tips
No Bake Mini Low Carb Keto Strawberry Cheesecakes

  • Temper gelatin carefully: Let it cool slightly before adding so it doesn’t scramble the cream cheese.
  • Room‑temperature cream cheese helps avoid lumps.
  • Sweetness can vary—taste as you go and adjust.
  • Chill time matters: letting them set overnight yields a firmer, cleaner slice.
  • Transporting: use a container with rigid sides or cupcake boxes to keep them upright in transit.
  • Freezing: freeze on a flat sheet tray first, then transfer to an airtight bag or container to avoid sticking.

Substitutions And Variations

  • For the crust: you can substitute almond flour for coconut flour (may require slight adjustment of butter amount and taste).
  • Sweeteners: Swerve, erythritol, monk fruit blend or stevia‑erythritol mixes all work—use equivalent sweetness to ½ cup powdered.
  • Cream cheese: full‑fat yields richer texture and more calories/macros, while reduced‑fat lightens up fat content.
  • For a flavor variation, try replacing the vanilla extract with almond extract or a touch of lemon zest.
  • Toppings: Delicious keto-friendly topping alternatives include raspberries, blueberries, or a drizzle of sugar-free chocolate ganache.
  • Gluten‑free: already gluten‑free thanks to coconut/almond flour—but ensure sweeteners and toppings are gluten‑free certified.

Storage Instructions

  • Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • For extended storage, place them in a single layer on a baking sheet and freeze until solid (about 2 hours), then move to a sealed freezer-safe container or bag.
  • When ready to enjoy, thaw the cheesecakes overnight in the refrigerator.

Nutritional Information

(Per 1 mini cheesecake, using reduced‑fat cream cheese and keto sauce)

  • Calories: ~251 kcal
  • Carbohydrates: ~9 g (incl. ~4 g fiber = 5 g net carbs)
  • Protein: ~5 g
  • Fat: ~21 g (saturated ~8 g, monounsaturated ~3 g, polyunsaturated ~1 g, trans ~0.3 g)
  • Cholesterol: ~40 mg | Sodium: ~212 mg | Potassium: ~97 mg
  • Calcium: ~59 mg | Iron: ~0.1 mg | Vitamin A: ~442 IU | Fiber: ~4 g | Sugar: ~3 g

If using full‑fat cream cheese, per mini:

  • Calories: ~308 kcal
  • Carbs: ~8 g (net)
  • Protein: ~4 g
  • Fat: ~28 g

Serving Suggestions

  • Serve chilled on dessert plates with a fresh berry sprig or mint leaf.
  • Arrange on a dessert tray alongside other keto bites (like sugar‑free chocolate macarons or almond flour cookies).
  • Add a dollop of whipped heavy cream or mascarpone on top for an extra indulgent touch.
  • Pair with unsweetened tea, black coffee, or sparkling water with a twist of lemon for a refreshing accompaniment.

Frequently Asked Questions About No Bake Mini Low Carb Keto Strawberry Cheesecakes

How long do these keep in the fridge?
They stay fresh in a tightly sealed container for up to 4 days refrigerated. Beyond that, the crust may begin to soften or the filling lose firmness.

Can I make them ahead of time?
Yes! In fact, chilling overnight yields the best texture. You can assemble the cheesecakes a day ahead and top with strawberry sauce right before serving.

Can I freeze them?
Absolutely. Freeze on a flat tray first, then store in a freezer proof container or bag for up to one month. Thaw in the fridge overnight before adding any toppings and serving.

What sweeteners work best?
Low‑carb confectioners sweeteners like powdered erythritol, monk fruit blend, or stevia forms work well. Be sure to use powdered texture for smoothness. Taste the filling before filling cups and adjust sweetness to preference.

Can I make these nut‑free?
Yes—this recipe uses coconut flour which is tree‑nut free. Just ensure your sweeteners and toppings don’t include almond flour or nut‑based extracts if avoiding tree nuts.

Why use gelatin?
Gelatin helps the filling set up firmly without baking, giving a stable, creamy cheesecake consistency. Without gelatin, the texture would remain too soft or runny.

Conclusion

No Bake Mini Low Carb Keto Strawberry Cheesecakes are a simple and scrumptious way to enjoy dessert while staying true to low‑carb or keto goals. I love how creamy and rich they feel, yet they’re so easy to whip up and transport. The mini size makes portioning a breeze, and the strawberry topping adds fresh, tangy sweetness that balances the cheesecake perfectly. Whether you’re making them for a party or a quiet night in, I hope they bring just as much joy to your table as they do to mine. Thanks for trying out this recipe—I truly appreciate sharing these treats with fellow food lovers like you. Enjoy every bite, and happy cooking!

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No Bake Mini Low Carb Keto Strawberry Cheesecakes recipe

No Bake Mini Low Carb Keto Strawberry Cheesecakes


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  • Author: Lisa
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x

Description

No Bake Mini Low Carb Keto Strawberry Cheesecakes are creamy, fruity, and perfect for low-carb or keto lifestyles. With a quick coconut flour crust and a rich, no-bake cheesecake filling, each bite is packed with flavor and low in carbs. Great for make-ahead desserts, parties, or portion-controlled treats. Try this simple recipe and wow your guests!


Ingredients

Scale

For the Crust:

  • ¾ cup coconut flour

  • 8 tbsp butter, softened

  • 1 tsp vanilla extract

  • ½ tsp vanilla stevia or 4 tbsp low-carb confectioners sweetener

For the Cheesecake Filling:

  • 2 tsp gelatin

  • ¼ cup water

  • 16 oz reduced-fat or full-fat cream cheese, softened

  • 2 tsp vanilla extract

  • 1 tsp vanilla stevia or ½ 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

  1. In a bowl, combine coconut flour, butter, vanilla, and sweetener until crumbly.

  2. Spoon 1 heaping tbsp into cupcake liners and press firmly to form crusts. Chill.

  3. Bloom gelatin in water for 5 minutes. Microwave 30 seconds and stir until smooth.

  4. Beat cream cheese, vanilla, and sweetener until smooth.

  5. Add cream and salt. Beat until thick, about 5 minutes.

  6. Drizzle in gelatin slowly while mixing on low speed.

  7. Fill cupcake liners with cheesecake mixture and smooth the tops.

  8. Chill 3–4 hours or overnight until firm.

  9. Before serving, spoon 1 tbsp keto strawberry sauce on top of each cheesecake.

Notes

  • You can substitute almond flour for coconut flour in the crust.

  • Use full-fat cream cheese for a richer texture.

  • Cheesecakes can be frozen up to 1 month; thaw overnight before serving.

  • Add lemon zest or almond extract for a fun flavor twist.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 251
  • Sugar: 3g
  • Carbohydrates: 9g (5g net)
  • Protein: 5g

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