Creamy, silky cheesecake on a buttery almond “graham” crust, piled high with glossy sugar-free strawberry topping. It’s rich but light, tangy but sweet, and 100% keto-friendly.
The filling is thick and luscious like real New York cheesecake, the crust gives you that perfect crumbly bite, and the strawberry sauce cuts through with fresh, fruity brightness. These are no-bake, individual-sized, and clock in at just 4g net carbs each. Dessert cravings: solved.
Ingredients:
For the Crust:
3/4 cup almond flour
2 tbsp powdered erythritol or monk fruit
3 tbsp butter, melted
1/2 tsp vanilla extract
Pinch of salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered erythritol
1/3 cup heavy cream
1 tsp vanilla extract
1 tsp lemon juice
For the Strawberry Topping:
1 cup fresh strawberries, diced
2 tbsp water
2 tbsp powdered erythritol
1/4 tsp xanthan gum or 1/2 tsp gelatin powder for thickening
1/2 tsp lemon juice
Instructions:
Make the crust: Mix almond flour, sweetener, melted butter, vanilla, and salt. Press firmly into 4 ramekins or a silicone muffin mold. Pop in the freezer while you make the filling.
Whip the filling: Beat cream cheese and powdered sweetener until smooth. Add heavy cream, vanilla, and lemon juice. Beat 2-3 mins until thick and fluffy.
Fill & chill: Spoon filling over crusts and smooth the tops. Refrigerate at least 2 hours until set.
Cook the topping: In a small saucepan, simmer strawberries, water, sweetener, and lemon juice 3-4 mins until berries soften. Sprinkle in xanthan gum while whisking. It thickens fast. Cool completely.
Top it off: Spoon cooled strawberry sauce over each chilled cheesecake. Let that gorgeous drip happen.
Pro Tips to Level Up:
No lumps allowed: Make sure cream cheese is truly room temp. Microwave 10 sec if you forgot to take it out.
Extra firm cheesecakes: Add 1 tbsp sour cream to the filling for tang + better set.
Thicker sauce: Use 1/4 tsp xanthan gum max or it gets gummy. Gelatin works too if you prefer it.
Make ahead: These keep in the fridge 4 days or freeze without topping up to 1 month.
No ramekins? Use a muffin tin with paper liners. Peel them off after chilling.
