No Bake Keto Mini Strawberry Cheesecakes

Discover the ultimate guilt-free indulgence with these incredible no bake keto mini strawberry cheesecakes. This easy dessert brings together creamy texture, vibrant fresh strawberry flavor, and the convenience of a no-bake recipe.

Perfect for any occasion, these low-carb treats are designed to satisfy your sweet cravings without compromising your keto lifestyle. Enjoy a delightfully refreshing dessert that comes together with minimal effort.

Why You’ll Love These No Bake Keto Mini Strawberry Cheesecakes

You will quickly fall in love with these delightful mini cheesecakes for several fantastic reasons:

• No Baking Required: Keep your kitchen cool! These delicious treats set in the fridge, saving you from turning on the oven.
• Keto and Low-Carb Compliant: Enjoy a sweet treat that perfectly fits your dietary needs, keeping net carbs low.
• Perfect Individual Portions: Each mini cheesecake offers built-in portion control, making it easy to enjoy just the right amount.
• Rich Flavor in Every Bite: Experience creamy, sweet, and tangy flavors with every spoonful, making them incredibly satisfying.
• Quick and Impressive: Whip up these beauties in no time, and watch them impress guests at any gathering or party.

No Bake Keto Mini Strawberry Cheesecakes

These delightful no-bake keto mini strawberry cheesecakes offer a guilt-free indulgence, featuring a simple crust and a creamy, rich filling, topped with a vibrant strawberry sauce. They are perfect for a low-carb treat or dessert.

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Prep Time 25 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Calories 250 kcal

Equipment

• Muffin pan
• Cupcake liners
• Small bowls
• Fork or Food processor
• Spoon
• microwave
• Stand mixer or Hand electric mixer
• Airtight container

Ingredients

  

Crust

• 3/4 cup coconut flour
• 8 tbsp butter softened
• 1 tsp vanilla extract
• 1/2 tsp vanilla stevia or 4 tbsp low carb confectioners sweetener

Gelatin

• 2 tsp gelatin
• 1/4 cup water

Cheesecake Filling

• 16 ounces reduced fat cream cheese room temperature, or softened or full fat
• 2 tsp vanilla extract
• 1 tsp vanilla stevia or 1/2 cup low carb confectioners
• 1 cup heavy cream
• pinch salt
• 1 tbsp lemon juice optional

Topping

• 1 batch Keto Strawberry Sauce recipe

Instructions

 

Prep Crust

• Line a 12-capacity standard muffin pan with cupcake liners and spray the bottom of each with cooking spray.
• Combine crust ingredients in a small bowl or food processor, then press a heaping tablespoon into each liner with the back of a spoon and refrigerate.

Prepare Gelatin

• Sprinkle gelatin over water in a microwavable bowl and let it bloom for 5 minutes, then microwave for 30 seconds and stir until smooth.

Make Cheesecake Filling

• In a stand mixer or large bowl, blend cream cheese, vanilla extract, and your chosen sweetener until smooth.
• Pour in heavy cream and salt, blending for about 5 minutes until thick, then slowly drizzle in the cooled gelatin on low speed until incorporated and taste for sweetness.

Assemble & Chill

• Fill each cupcake liner to the top with cheesecake filling, pressing down and leveling the surface, then refrigerate for 3-4 hours or overnight.

Serve & Store

• Once chilled, add 1 tablespoon of strawberry sauce over the top of each mini cheesecake.
• Keep refrigerated in an airtight container for up to 4 days or freeze for up to 1 month, thawing overnight before serving.

Notes

Full fat cream cheese can be used, adjust nutrition accordingly. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 1 month.

Ingredients

Gather these simple ingredients to create your luscious no bake keto mini strawberry cheesecakes:

For the Crust:

• 3/4 cup coconut flour
• 8 tbsp 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 ounces reduced-fat cream cheese, room temperature (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 my Keto Strawberry Sauce recipe

Notes & Substitutions

When making your delightful no bake keto mini strawberry cheesecakes, ingredient choices matter. You can use either reduced-fat or full-fat cream cheese, but note that full-fat will offer a richer texture and slightly different nutritional profile.

Fresh strawberries are ideal for the topping for vibrant flavor, but thawed and well-drained frozen strawberries work in a pinch.

For sweeteners, vanilla stevia or a low-carb confectioners sweetener like erythritol or monk fruit are excellent choices. If you don’t have coconut flour for the crust, almond flour, finely ground nuts, are suitable low-carb alternatives.

A splash of lemon juice in the filling adds a lovely tang that brightens the flavors.

Equipment

You’ll need just a few standard kitchen tools to prepare these simple no bake keto mini strawberry cheesecakes:

• Standard 12-capacity muffin pan
• Paper or silicone cupcake liners
• Hand mixer or stand mixer
• Small microwavable bowl
• Fork or food processor

Instructions

Creating these delightful no bake keto mini strawberry cheesecakes is a straightforward process. Follow these steps for perfect results every time.

Prepare the Crust:
Line a 12-capacity standard muffin pan with cupcake liners. Lightly spray the bottom of each liner with olive oil or avocado oil cooking spray. Combine your crust ingredients (coconut flour, softened butter, vanilla extract, and sweetener) in a small bowl. Use a fork to mash them together until well combined. Alternatively, use a food processor for a finer crumb. Add a heaping tablespoon of the crumb mixture to each cupcake liner. Press the mixture down firmly and evenly with the back of a spoon to create a solid crust. Refrigerate the crusts while you prepare the cheesecake filling.

Prepare the Gelatin:
Pour 1/4 cup of water into a small microwavable bowl. Sprinkle the gelatin evenly over the water. Allow the gelatin to bloom for about five minutes; do not stir it during this time. Microwave the bowl for 30 seconds, then stir thoroughly until the gelatin is completely dissolved and no lumps remain. Set the gelatin mixture aside to cool slightly before using it in the filling for your no bake keto mini strawberry cheesecakes.

Make the Cheesecake Filling:
Place the softened cream cheese, 2 teaspoons of vanilla extract, your chosen sweetener, and a pinch of salt into a stand mixer fitted with the paddle attachment, or use a large bowl with an electric hand mixer. Beat the ingredients until the mixture is smooth and completely free of lumps. Next, pour in the heavy cream. Continue to beat the mixture on medium-high speed for approximately 5 minutes, until it becomes wonderfully thick and smooth. With the mixer on low speed, slowly drizzle in the cooled gelatin mixture. Beat until it is just incorporated. Taste the filling and adjust the sweetness if desired. This creamy filling is the heart of your no bake keto mini strawberry cheesecakes.

Assemble the Cheesecakes:
Retrieve the chilled crusts from the refrigerator. Carefully spoon the prepared cheesecake filling into each cupcake liner, filling them almost to the top. Gently press down the cheesecake filling into the cups to remove any air pockets and smooth the tops evenly with a spoon or offset spatula. Place the muffin pan back into the refrigerator. Allow the mini cheesecakes to chill for a minimum of 3-4 hours, or preferably overnight, to ensure they are perfectly set.

Add Topping and Serve:
Once the no bake keto mini strawberry cheesecakes are thoroughly chilled and set, it’s time to add the finishing touch. Spoon about 1 tablespoon of your homemade Keto Strawberry Sauce over the top of each individual cheesecake. For an extra touch of elegance, garnish with a fresh strawberry slice or a sprig of mint (optional). Serve immediately, ensuring they remain chilled until serving.

Pro Tips & Troubleshooting

Make your no bake keto mini strawberry cheesecakes perfect every time with these helpful tips and avoid common pitfalls.

Pro Tips

• Ensure your cream cheese is completely softened to room temperature for the smoothest, lump-free filling.
• Thoroughly chill the crust before adding the filling; this prevents crumbling and helps it set beautifully.
• Allow ample time for the cheesecake filling to set, preferably overnight, for the best texture and stability.
• Handle delicate strawberries gently when preparing your topping or garnishing.

Common Mistakes

• Runny Filling: If your filling is too thin, beat it longer until very thick, or re-chill the entire mixture. Ensure your gelatin was fully dissolved and cooled.
• Crumbly Crust: If the crust is falling apart, you might need to add a bit more melted butter and press it down much more firmly into the liners.
• Cheesecake Not Setting: Extend the chilling time significantly. Make sure your filling was properly cold when combined and that the gelatin bloomed and dissolved correctly.
• Bland Crust: Enhance the crust flavor by adding a pinch of cinnamon, an extra dash of vanilla, or a tiny bit more salt.

Serving, Storage & Variations

These versatile no bake keto mini strawberry cheesecakes are perfect for many occasions and can be easily adapted.

Serving Suggestions

Serve these individual cheesecakes straight from the refrigerator for the best taste and texture. Garnish them with a fresh mint leaf or a few extra fresh berries to enhance their visual appeal. They are an ideal, elegant dessert for parties, potlucks, or simply a sweet treat at home.

Storage

Store your finished no bake keto mini strawberry cheesecakes in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage, up to 1-2 months. When ready to enjoy frozen cheesecakes, simply thaw them overnight in the refrigerator.

Variations

• Different Berry Toppings: Experiment with raspberry, blueberry, or mixed berry sauce instead of strawberry for new flavor profiles.
• Citrus Zest: Stir in a teaspoon of fresh orange or lime zest into the cheesecake filling for a bright, tangy kick.
• Chocolate Swirl: Gently fold in a tablespoon of sugar-free melted chocolate into a portion of the filling before assembling for a marbled effect.
• Dairy-Free: Substitute the cream cheese with a plant-based cream cheese alternative and the heavy cream with full-fat coconut cream (chilled overnight, use the thick cream only).
• Nut-Free Crust: For a nut-free option, use crushed pork rinds or sunflower seed flour in place of coconut flour in the crust.

Nutrition

Enjoying a delicious no bake keto mini strawberry cheesecake doesn’t have to mean sacrificing your health goals. Each serving provides a balanced set of macros, designed to keep you in ketosis while satisfying your sweet tooth.

The ketogenic diet is a dietary approach characterized by high-fat and low-carbohydrate intake, aiming to facilitate weight loss, enhance mental clarity, and boost energy levels, according to research from the National Institutes of Health.

Note the low net carb count, making these an excellent choice for a keto lifestyle. Using reduced-fat versus full-fat cream cheese will slightly alter the fat content, but both are suitable options.

FAQs

Got questions about these delightful no bake keto mini strawberry cheesecakes? We’ve got answers!

Conclusion

These no bake keto mini strawberry cheesecakes offer a truly irresistible blend of ease, flavor, and dietary compliance. You can enjoy a creamy, rich dessert with the vibrant taste of fresh strawberries, all without turning on your oven.

Embrace the convenience of a no-bake recipe that’s perfectly suited for a keto lifestyle. Try this versatile recipe today and indulge in a guilt-free, satisfying treat anytime you desire.