If you've ever struggled to find a sugar-free cheesecake that isn't dense or overly sweet, you're going to love this one. I tested this recipe until the filling stayed silky smooth while still slicing beautifully after chilling. It's a creamy no-bake strawberry cheesecake made with fresh berries and simple ingredients, making it one of my favorite warm-weather desserts.
I never hesitate to serve this cheesecake to guests, especially since it's naturally gluten-free. It gives me one less thing to worry about when I'm hosting. I also love that I can make it the day before, which frees me up to focus on the rest of the meal instead of scrambling to bake dessert at the last minute.
Ingredient Notes
Full-fat Cream Cheese: Full-fat block cream cheese gives this summer cheesecake its rich, creamy texture. Let it come to room temperature first so it blends smoothly without lumps.
Monk Fruit Sweetener or Erythritol: Powdered monk fruit sweetener or erythritol sweetens the cheesecake without adding sugar, making it a great option for low-carb and keto lifestyles. Powdered sweetener also creates a silky-smooth filling without any graininess. Since sweetness levels vary by brand, adjust to taste.
Fresh Strawberries: Fresh, ripe strawberries give the fluffy cheesecake filling its naturally sweet berry flavor. If using frozen berries, thaw and drain them well before blending.
Gelatin Powder or Sheets: Gelatin gives this cheesecake enough structure to slice cleanly while keeping the filling light and velvety.
💭 Pro Tip
I recommend using a brand of gelatin you're already familiar with. Different brands-and powdered versus sheet gelatin-can behave a little differently, which may affect the final texture. Whenever I'm trying a new brand, I like to test a small batch first and always follow the package directions for the best results.
Directions
Preparing the Cream Cheese Layer
1. In a large bowl, whip cream cheese with monk fruit sweetener using an electric mixer at medium speed until smooth.
2. Add heavy cream and continue mixing at medium-high speed until stiff peaks form.
3. Mix in curd and vanilla extract until well combined.
4. Prepare gelatin according to package instructions and carefully fold it into the cream cheese mixture.
5. Pour the mixture into the cake mold and transfer to the freezer to set slightly.
Creating the Strawberry Layer
1. While the first layer sets (approximately 15-20 minutes), rinse fresh strawberries and transfer to the blender.
2. Blend until smooth.
3. Mix with gelatin for extra stability.
4. Once 15-20 minutes have passed, remove the first cake layer from the freezer, pour the blended strawberry mixture on top of it, and return it to the freezer.
Final Layer and Assembly
1. In a separate bowl, combine cream cheese with sweetener and heavy cream.
2. Prepare another batch of strawberry mixture (strawberries + gelatin). Gently fold the strawberry mixture into the cream for a beautiful marbled effect.
3. Pour over the previous layers and freeze for additional 10-15 minutes.
4. Remove from the freezer and decorate with fresh strawberries or other garnish of your choice. Refrigerate until serving (at least 6 hours).
Expert Tips
✔️ Chill for Success: Refrigerate the cheesecake for at least 4 hours before serving, but overnight is even better. The extra chilling time gives it the best texture and makes cleaner slices.
✔️ Sweetener Selection: I always use powdered sweetener for the smoothest filling. If you're unsure which sugar-free sweetener to choose, check out my sweetener guide for more information.
✔️ Texture Control: If you prefer a firmer cheesecake, slightly increase the gelatin. Before chilling, gently shake the pan-the filling should jiggle slightly but not look runny.
✔️ Optional Graham Cracker Base: While this recipe is delicious crustless, you can create a traditional base by combining graham cracker crumbs with melted butter:
- Process graham crackers in a food processor until you have fine crumbs
- Mix 1½ cups of crumbs with ⅓ cup melted butter in a medium bowl
- Press the graham cracker mixture firmly into the bottom of your springform pan
- Chill for 30 minutes before adding the filling for the best results
- For a keto-friendly crust, use crushed sugar-free cookies or your favorite low-carb cookie instead of graham crackers.
Sugar Free Strawberry Cheesecake
Ingredients
Bottom layer
- 7.1 oz (200 g) cream cheese
- 3 ¼ oz (100 g) heavy cream
- 6 tablespoon monk fruit sweetener (if you have a sweet tooth, increase the amount slightly)
- 5.8 oz (165 g) curd (opt for a high-fat curd)
- 2 teaspoon vanilla extract
- 3 tablespoon (30 g) gelatin powder
Middle layer
- 14 oz (400 g) blended strawberries
- 1 ¼ tablespoon gelatin powder (5 gelatin sheets)
Top layer
- 7.1 oz (200 g) cream cheese
- 3 ¼ oz (100 g) heavy cream
- ¾ tablespoon gelatin powder (3 gelatin sheets)
Top strawberry layer
- 7 oz (200 g) blended strawberries
- ¾ tablespoon gelatin powder (3 gelatin sheets)
Instructions
Prepare the Cream Cheese Layer
- In a large bowl, whip cream cheese with the sweetener using an electric mixer at medium speed until smooth.
- Add heavy cream and continue mixing until stiff peaks form.
- Mix in curd and vanilla extract until well combined.
- Prepare gelatin according to package instructions and carefully fold it into the cream cheese mixture.
- Pour the mixture into the cake mold and transfer to the freezer to set slightly.
Create the Strawberry Layer
- While the first layer sets (approximately 15-20 minutes), prepare your strawberry mixture by blending fresh strawberries until smooth and mixing with prepared gelatin.
- Once 15-20 minutes have passed, remove the first cake layer from the freezer, pour the blended strawberry mixture on top of it, and return to the freezer.
Final Layer and Assembly
- In a separate bowl, combine cream cheese with sweetener and heavy cream.
- Prepare another batch of strawberry mixture (strawberries + gelatin).
- Gently fold the strawberry mixture into the cream for a beautiful marbled effect. Don't overdo!
- Pour over the previous layers and freeze for additional 10-15 minutes.
- Remove from the freezer and decorate with fresh strawberries or other garnish of your choice. Refrigerate until serving (at least 6 hours).
Video
Notes
More Sugar-Free Dessert Recipes
Strawberry Delights
- Baked Keto Strawberry Cheesecake - A rich, creamy baked version that's perfect when you're craving a classic cheesecake
- Sugar-Free Strawberry Cream Cheese Roll - A light, fluffy dessert with fresh strawberry flavor that's beautiful enough for special occasions
- Berry-Packed Power Smoothie - A refreshing strawberry and blueberry smoothie that's perfect for busy mornings
- Iron-Rich Strawberry Beet Smoothie - A vibrant smoothie with natural sweetness and plenty of nourishing ingredients
Other Sugar-Free Favorites
- Special Occasion Sugar-Free Cake - A soft, celebratory cake that's perfect for birthdays, Mother's Day, or any special occasion
- Wholesome Sugar-Free Oatmeal Raisin Cookies - Soft, chewy cookies with all the cozy flavors of the classic recipe-without the added sugar
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