No Bake Mini Low Carb Keto Strawberry Cheesecakes
These No Bake Mini Low Carb Keto Strawberry Cheesecakes are like tiny little clouds of creamy, fruity goodness that come together without even heating up your oven. I love how quick and fuss-free they are—a perfect way to impress friends and family when you don’t want to spend extra time in the kitchen. Plus, they’re perfectly portioned and no forks are required.
Why You Will Love this Recipe
No baking required. Honestly, skipping the oven is a game-changer here, no water bath or springform pan needed. You just mix, chill, and voila—amazing keto mini cheesecakes to share.
The best part is it’s perfect for hot days when you don’t want to heat up the kitchen or when you’re in a bit of a rush.
Keto-friendly and low carb. This recipe keeps things keto-approved with ingredients that won’t send your blood sugar skyrocketing or kick you out of ketosis if you’re on a keto diet.
So, you get to enjoy a sweet, satisfying treat without the guilt or the carb crash. This recipe makes a 12 batch of mini cheesecakes.
One mini low carb strawberry cheesecake with strawberry sauce on top has 5 g net carbs, total carbs are 9 grams and dietary fiber is 4 grams. All the nutritional information is at the bottom of this page on the printable recipe card.
Mini size, maximum flavor.
These little cheesecakes pack a punch of rich cheesecake layer and fresh strawberry sauce in every bite. Plus, their mini size makes them great for portion control and sharing without the guilt.
Simple Ingredients and Substitutions
Cream Cheese
This is the star of the show, bringing the creamy texture and tangy flavor that cheesecakes need. You can use full-fat cream cheese, but I chose reduced fat to fit into my midlife macros in perimenopause.
Softened cream cheese is easier to mix so be sure to take it out of the fridge to sit on the counter for about an hour.
Strawberries
Fresh strawberries give the dessert that juicy, natural sweetness and a gorgeous pink hue. If fresh aren’t in season, frozen strawberries work too—just thaw and drain the juices before using.
The low carb strawberry sauce recipe is my recipe linked below in the recipe card. It uses a cup of strawberries.
Add a few blueberries on top for a red, white and blue patriotic keto dessert to share for the 4th of july!
Almond Flour Free
Almond flour is often what is used in most keto desserts, but since my son has a peanut and tree nut allergy, I use coconut flour instead.
Feel free to swap with almond meal or almond flour if you prefer. Either way it’s a beautiful buttery shortbread crust that doesn’t need baking.
Sweetener
Most keto recipes lean on erythritol sweetener or other sugar alcohols but my favorite low carb sweetener for this no bake desserts is vanilla stevia.
You can swap with any low-carb sweetener you like, just be sure it’s a 1:1 substitute for sugar. I recommend a low carb confectioners since it will blend better into the mini strawberry cheesecake batter versus granular which could make the end result grainy.
Here’s my Ultimate Sweetener Guide & Conversion Chart to help you decide how much to use.
Heavy Cream
Whipping this into the cream cheese base creates that light, fluffy texture everyone loves. You could also use coconut whipped cream if you want a dairy-free option, just keep in mind it might add a little bit of coconut flavor.
Pro Chef Tips
#1 Chill the cream cheese batter well
Make sure your cream cheese batter is chilled for 2-4 hours or overnight before adding strawberry sauce to the finished cheesecake.
#2 Use a hand mixer for smooth texture
A hand mixer is your best friend here—it helps get rid of any lumps and creates that dreamy, velvety filling. Nobody wants chunky cheesecake, so take an extra minute to blend it well.
#3 Let the crust chill enough
Give your almond flour crust plenty of time to set in the fridge. A soggy crust is a bummer, so chilling it fully means you get a nice, firm base for your filling.
#4 Handle strawberries gently
Fresh strawberries can be delicate, so slice or crush them carefully to keep some texture without turning it into a mushy mess.
#5 Don’t rush the chilling time
Patience is key here—chill your assembled cheesecakes for a few hours or even overnight if you can. This step lets everything firm up perfectly and the flavors meld nicely.
Add a few blueberries on top for a red, white and blue patriotic keto dessert to share for the 4th of July!
Recipe Variations
Add a Chocolate Swirl:
Mix a bit of melted sugar-free chocolate into the cream cheese filling before chilling for a decadent twist.
Citrus Kick:
Add some lemon or lime zest to the cream cheese for a fresh, tangy flavor that complements the strawberries.
Berry Mix:
Swap or mix strawberries with blueberries, raspberries, or blackberries for a colorful berry medley.
Nut-Free Crust:
Use crushed pork rinds or sunflower seed flour instead of coconut flour.
Troubleshooting Common Problems
Filling Runny
If your cheesecake filling is too soft or runny, it might be because the cream cheese wasn’t chilled enough or wasn’t whipped well with the heavy cream. Try whipping longer or chilling the mixture again before assembling or add in another teaspoon of gelatin.
Crust Crumbles
If your coconut flour crust isn’t holding together, add a little bit more melted butter or press it down firmly into the mold before chilling. Make sure it chills long enough to set properly.
Cheesecake Doesn’t Set
This usually means it didn’t chill long enough or the cream cheese mixture was too warm when put into the crust. Pop it back in the fridge or freezer and give it a few more hours.
Crust Tastes Bland
Adding a pinch of cinnamon, vanilla extract, or even a touch of salt to the crust mix can boost flavor if it feels a bit plain.
Freezing & Storing Leftovers
Freezing:
Pop your mini delicious keto cheesecake recipes in an airtight container and freeze for up to 1-2 months. When ready to eat, thaw them overnight in the fridge for best texture and flavor.
Storing:
Store leftover cheesecakes in the fridge in a sealed container for 3-4 days. They might get a little firmer as they chill, but they’ll still be deliciously creamy when you dig in.
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries are fine, but thaw them fully and drain off any extra liquid before adding to avoid a soggy texture.
How long do these mini cheesecakes need to chill?
A minimum of 3-4 hours is good, but overnight chilling is ideal for that perfect set and flavor mash-up.
Can I make these ahead for a party?
Absolutely, these are great make-ahead treats. Just assemble them a day before and keep them in the fridge until party time. I used this cupcake container for easy traveling to the party we attended.
What if I don’t have coconut flour?
You can try ground pecans, walnuts, or even crushed low-carb cookies as a substitute for the crust.
Are these cheesecakes suitable for diabetics?
Since they’re low-carb and use sugar substitutes and have a low net carb count, they’re generally better for managing blood sugar than traditional classic cheesecake, but always check ingredients and consult your health guidelines.
No Bake Mini Keto Strawberry Cheesecakes Recipe
No Bake Mini Low Carb Keto Strawberry Cheesecakes
Ingredients
No Bake Keto 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
No Bake Cheesecake
- 2 tsp gelatin
- 1/4 cup water
- 16 ounces reduced fat cream cheese room temperature, or softened or full fat, nutrition is in notes below
- 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
Strawberry Sauce Topping
- 1 batch my Keto Strawberry Sauce recipe
Instructions
- Fill a 12 capacity standard muffin pan with cupcake liners. Spray the bottom of each cupcake liner with olive oil or avocado oil cooking spray.
- Place your crust ingredients into a small bowl and use a fork to mash together until nicely combined, you could also use a food processor if you prefer. Add a heaping tablespoon of the crumb to each cupcake liner. Press down with the back end of a spoon to level the crumb. Refrigerate while you make the cheesecake filling.
- Add water to a small microwavable bowl. Sprinkle gelatin and let bloom about 5 minutes do not stir. Microwave 30 seconds then stir until smooth, no lumps. Set aside.
- Place the cream cheese, vanilla extract, sweetener of choice to a stand mixer with the paddle attachment or large bowl using a hand electric mixer. Blend until smooth, no lumps.
- Pour in the heavy cream and salt. Blend until smooth and thick, about 5 minutes. On low speed, slowly drizzle in the cooled gelatin. Blend until incorporated. Taste mixture for sweetness level.
- Fill each cupcake liner to the top, pressing down cheesecake filling into the cup and leveling on the top. Refrigerate for 3-4 hours or overnight.
- Once chilled, add 1 tablespoon of strawberry sauce over the top of each mini cheesecake.
- Keep refrigerated in an airtight container until ready to serve for up to 4 days or freeze for up to 1 month, thaw night before you want to serve them. I used this container to travel to a party so I didn't need to worry about getting it back.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
