Easy No-Bake Strawberry Cheesecake (Sugar-Free Recipe)
This easy no-bake strawberry cheesecake is a sugar-free, keto-friendly dessert that’s creamy, fruity, and indulgent! Made with fresh strawberries, whipped cream cheese, and a touch of sweetness, it’s the perfect low-carb treat for any occasion.
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
Chill for Success: Allow enough time - at least 4 hours in the refrigerator for the perfect texture. Overnight chilling delivers the best results!
Sweetener Selection: Use powdered sweetener to avoid graininess in the filling.
Texture Control: For a firmer texture, increase the gelatin slightly. The best way to test consistency is to give the pan a gentle shake.
Gelatin Options: To convert between gelatin sheets and powder, remember that one packet or tablespoon of powdered gelatin equals four gelatin sheets.
Optional Graham Cracker Base: You can add 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 version, substitute with crushed vanilla wafers or create a sugar-free cookie crust
