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
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
In a bowl, combine coconut flour, butter, vanilla, and sweetener until crumbly.
Spoon 1 heaping tbsp into cupcake liners and press firmly to form crusts. Chill.
Bloom gelatin in water for 5 minutes. Microwave 30 seconds and stir until smooth.
Beat cream cheese, vanilla, and sweetener until smooth.
Add cream and salt. Beat until thick, about 5 minutes.
Drizzle in gelatin slowly while mixing on low speed.
Fill cupcake liners with cheesecake mixture and smooth the tops.
Chill 3–4 hours or overnight until firm.
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