No Bake Mini Low Carb Keto Strawberry Cheesecakes

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No Bake Mini Low Carb Keto Strawberry Cheesecakes

This No Bake Keto Strawberry Cheesecake really is a no-brainer when you want something sweet but simple. The mix of creamy filling with fresh strawberry goodness feels fancy without the fuss. Plus, since they’re mini, it’s easy to enjoy a treat without overdoing it. Next time you want a keto dessert that’s quick and tasty, give these minis a go—you might just surprise yourself with how easy and delicious low-carb sweets can be.

Prep Time 20

Servings mini cheesecakes

Calories 251kcal

Author Brenda Bennett/Sugar Free Mom

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

Net carbs for 1 mini cheesecake: 5 g net carbs- This includes strawberry topping.

If you use regular full fat cream cheese instead of reduced fat, your macros will change to:

Calories: 308

Carbs: 8g

Protein: 4g

Fiber: 4g

Fat: 28g

Nutrition