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:
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¾ cup coconut flour
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8 tbsp butter, softened
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1 tsp vanilla extract
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½ tsp vanilla stevia or 4 tbsp low-carb confectioners sweetener
For the Cheesecake Filling:
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2 tsp gelatin
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¼ cup water
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16 oz reduced-fat or full-fat cream cheese, softened
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2 tsp vanilla extract
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1 tsp vanilla stevia or ½ cup low-carb confectioners sweetener
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1 cup heavy cream
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Pinch of salt
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1 tbsp lemon juice (optional)
For the Topping:
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1 batch keto strawberry sauce
Instructions
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In a bowl, combine coconut flour, butter, vanilla, and sweetener until crumbly.
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Spoon 1 heaping tbsp into cupcake liners and press firmly to form crusts. Chill.
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Bloom gelatin in water for 5 minutes. Microwave 30 seconds and stir until smooth.
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Beat cream cheese, vanilla, and sweetener until smooth.
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Add cream and salt. Beat until thick, about 5 minutes.
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Drizzle in gelatin slowly while mixing on low speed.
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Fill cupcake liners with cheesecake mixture and smooth the tops.
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Chill 3–4 hours or overnight until firm.
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Before serving, spoon 1 tbsp keto strawberry sauce on top of each cheesecake.
Notes
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You can substitute almond flour for coconut flour in the crust.
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Use full-fat cream cheese for a richer texture.
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Cheesecakes can be frozen up to 1 month; thaw overnight before serving.
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Add lemon zest or almond extract for a fun flavor twist.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 251
- Sugar: 3g
- Carbohydrates: 9g (5g net)
- Protein: 5g