Keto Cheesecake Recipe with a Strawberry Topping!
Keto Cheesecake Recipe with a Strawberry Topping! This keto dessert idea is perfect for any Red, White, and Blue holiday! We love to make this recipe for Memorial Day or Independence Day! This recipe is not too sweet and you can make it ahead of time. Just be sure you keep it refrigerated until you are ready to serve it. Change up the berries on top and add any berries you prefer! We used strawberry in the gelatin topping and blackberries, raspberries, and blueberries on top. You can even add a bit of sugar free whipped cream as a topping just before you serve it too! Everyone who has tried this recipe loves it! We make it often too!
We made mini cheesecakes but this recipe will create one big cheesecake too if you don’t have the mini cheesecake springform pans.
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Keto Cheesecake Recipe with a Strawberry Topping Recipe Ingredients
Pecan Crust (optional)
- 1 cup Pecan Flour (you can use almond flour, walnut flour or even sunflower flour or coconut flour if you have a nut allergy)
- 1 tbs butter, melted
Cheesecake ingredients
- 12 oz cream cheese, softened and room temperature
- 1/2 cup monkfruit sweetener
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla
- 1 tsp strawberry extract, optional
Substitute options:
You can substitute the monkfruit for stevia, allulose, pyure, or erythritol. Almost any sweetener goes well in the recipe. This recipe is very forgiving! You can also substitute the same sweetener in the topping too if you prefer.
Strawberry Topping
- 8 oz frozen strawberries or fresh strawberries (about 2 cups)
- 1 tsp lemon juice
- 1/4 cup monkfruit sweetener
- 1 tbs gelatin
- 2 tbs water
Equipment Needed:
- Springform pans
- Bowls for mixing
- Parchment paper
- Blender
- Hand mixer
I used a springform pan but you can also use a pie pan for this recipe too. The springform pans help to remove the pan from the sides with ease and makes for a pretty presentation if you want this displayed on your dessert table at a party.
Keto Strawberry Cheesecake Recipe Instructions
This recipe fills three 4 inch mini springform pans. You can use one big pan but know it will add about 10 to 15 minutes on to your baking time.
Get the full recipe instructions listed in the printable recipe card at the bottom of this post.
Keep chilled until you serve it.
Feel free to top the strawberry cheesecake with sugar free whipped cream too!
Here are a few photos to show you how we made this delightful dessert!
These are pans similar to what I used. I pulled these photos from a different recipe because I forgot to take photos to show you how to use parchment paper to easily remove the cheesecakes from the pans. Simply place a sheet of parchment paper on the bottom of the pan before you clip it together and then trim the edges. Easy!
The pans look like this after they are trimmed.
We used three mini springform pans for this recipe but you can use one big pan to make one large cheesecake too if you want.
After we popped the cheesecakes in the oven to bake, we started making the strawberry topping!
We just use frozen strawberries that we boil down with a bit of lemon juice and sweetener. The amount of sweetener you use will depend on how sweet you like this to be. I suggest cooling off a bit of topping to test the sweetness level before you finish.
Baked and cooled cheesecakes are ready for the strawberry topping!
If you make the strawberry topping too far ahead of time it might gel up on you before you are able to pour it. If that happens just reheat the gelatin mixture over a low heat until it becomes liquid again. Then allow it to cool slightly before pouring it on the cool cheesecakes.
Pour the mixture all the way to the top of the pan. It will settle just a bit when it cools. Then just before you release the pan pin to open it, use a warm knife to release the gel edges. To warm a butter knife, simply place it under hot water for a few seconds. Works like a charm!
When using these mini cheesecake springform pans, it’s a bit easier to place them in a deep baking dish to carry them all at once. This photo shows the mixture poured into the cheesecakes and placing them back in the refrigerator to set.
I did add a tablespoon of unflavored gelatin to the top of the mixture when it was done to help preserve the fruit on top since I wasn’t planning on serving this right way. I added a 1/2 teaspoon of gelatin to about 3 tbs of water and mixed it until it fully dissolved. Then I dripped the gelatin over the fruit mixture and the top of the cheesecake. It gives it a beautiful glossy look too!
Keto Strawberry Cheesecake Recipe
Ingredients
- Chocolate Crust optional
- 1 cup chocolate keto cereal we used this brand
- 1 tbs butter melted
- Cheesecake ingredients
- 12 oz cream cheese softened and room temperature
- 1/2 cup monkfruit sweetener
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla
- 1 tsp strawberry extract optional
- Strawberry Cheesecake topping
- 8 oz frozen strawberries or fresh strawberries about 2 cups
- 1 tsp lemon juice
- 1/4 cup monkfruit sweetener
- 1 tbs gelatin
- 2 tbs water
Instructions
- This recipe fills three 4 inch mini springform pans. You can use one big pan but know it will add about 10 to 15 minutes on to your baking time.
- Prepare the springform pans by placing a piece of parchment paper on top of the bottom part of the pan. Reassemble the pan by placing the side of the pan on top of the parchment paper round. I hold down the parchment paper so it sinks into the bottom of the pan.
- Trim the excess parchment paper that's around the bottom of the pan with a pair of scissors.
- Set the springform pans aside and start making the chocolate crust, if using.
- To make the crust, add 1 cup of chocolate cereal to a blender and pulse it on high until it turns to crumbs. This will only take a few pulses.
- Melt 1 tbs of butter in the microwave for about 1o to 15 seconds and add it to the cereal crumbles. Mix well until the butter is fully mixed in.
- Pour a third of the crumbles into each prepared springform pan and use a cup to press down the crumbles until they have compacted into the springform pan.
- Set it aside.
- In a large bowl, add the room temperature cream cheese. Use a hand mixer and whip it on high speed until it's smooth.
- Add the monkfruit, sour cream, vanilla extract, strawberry extract, and eggs to the cream cheese and mix it until it's all incorporated and has a smooth texture.
- Divide the batter into three equal parts and add it to each mini springform pan.
- Bake it at 325 degrees for about 35 minutes until the top is a little golden brown color.
- Remove it from the oven and allow it to cool at room temperature for about 30 minutes and then you can put it in the refrigerator.
- All the cheesecakes to completely cool before making the strawberry topping
- In a small sauce pan, add the strawberries, lemon juice and monkfruit sweetener.
- Use a potato masher to crush the strawberries until soft.
- Remove it from the heat and allow it to cool slightly.
- Add the mixture to a blender to puree it for a smooth finish.
- In a small bowl add the water and gelatin and mix until it's fully combined.
- Add the gelatin to the fruit mixture and stir it until it's fully combined.
- Remove the chilled cheesecakes from the springform pans.
- Pour the strawberry gelatin mixture on top of the springform pans until it reaches the top.
- Refrigerate the cheesecakes until the gelatin sets fully.
- Keep chilled until you serve it.
- Feel free to top the strawberry cheesecake with sugar free whipped cream too!
- Voila! You're done!
