Strawberry Cheesecake

I have always had a sweet tooth, and although I haven’t struggled with keto as much as I thought I would, I do still crave something sweet at times (particularly at night-time). This no-bake cheesecake was one of my favourite desserts before keto and I was (literally!) thrilled to find out that the keto-friendly version below was virtually as good.

The keto-friendly version has only a few differences from the original version – it doesn’t have a base, it uses sweetener rather than sugar, and the jelly is a sugar-free one. It is incredibly simple to make, and I haven’t yet found a keto dessert that I like more.

low carb strawberry cheesecake - suitable for keto, atkins diet

Ingredients:

  • 250 g (8.8 oz) of cream cheese
  • 1 packet of Weight Watchers (or other sugar-free) strawberry jelly
  • 300 ml (10 fluid oz) of cream
  • 6 drops of liquid sweetener (I used EZ-Sweetz)

Recipe:

    1. Whip the cream.
    2. Soften the cream cheese, and beat this together with the sweetener.
    3. Dissolve the jelly in 1 cup (8.5 fluid oz) of boiling water, and let this cool for 15 minutes.
    4. Combine the cream cheese mix with the jelly using an electric beater or blender, and fold in the whipped cream at the end.

low carb strawberry cheesecake - suitable for keto, atkins diet

    1. Pour the mixture into a greased dish (I used one that was 28 cm x 18 cm, or 11 in x 7 in).

low carb strawberry cheesecake - suitable for keto, atkins diet

  1. Put the dish in the fridge to set for at least a couple of hours.
  2. Once set, cut into individual slices (I cut mine into 8).
  3. I hope you like it as much as I do!

Nutritional Information:

Calories Carbs Fibre Net Carbs Fat Protein
Cream cheese 875 6 0 6 85 19
Jelly 36 1 0 1 0 8
Cream 1,070 9 0 9 114 6
EZ-Sweetz 0 0 0 0 0 0
Total 1,981 16 0 16 199 33
Per serving (1/8) 248 2 0 2 25 4

Comments

  1. Sorry, I know this may sound stupid but when you say jelly…
    Do you mean Jello?

  2. Hi, yes sorry in New Zealand we call it jelly but I am sure it’s the same as jello in the US 🙂
    Thanks

  3. What size packet of jelly/jello?

    • The Weight Watchers packet I used makes 500 ml (2 cups or 17 fluid oz) of jelly when made up according to the packet instructions. The packet itself is 11 g but I don’t think that is important (I think the weight would vary depending on the brand used).

  4. Hi what kind of cream was used?

  5. This cheesecake is amazing. So easy to make, and so good. I found a recipe for a low carb base that makes this even better:

    50g melted butter
    1 cup almond meal (or almond flour)
    1/4 cup vanilla protein powder
    4 sachets of splenda (8 tbsp of sugar equivalent)

    Combine all ingredients. Press into bottom of greased cake tin. Bake until golden brown (10-15 mins) at 180°C.

    Let the base cool and pour your cheesecake mixture over top and refrigerate.

  6. This looks really good and I can’t wait to try it! Have you ever tried using pudding mix instead? I think my family would enjoy those flavors more than fruit flavors, but I don’t know if it would turn out the same. Thanks! 🙂

  7. Delicious. My daughter made it for Mother’s Day Love it can’t wait to try other flavors. She did strawberry

  8. I just made this yesterday and it was awesome!!! Everyone loved it (husband, 2 year old daughter, motherin law, and myself). I’m going to try it with another flavor maybe orange. The only change I made was adding stevia to the whip cream. Thanks for the great recipe!!
    Lisa

  9. I made this and it was absolutely delicious~ ty so much for sharing your recipe :))

  10. Love the base crust with cheese cake!

    • Great that the base suggestion in the comments works. I haven’t tried it with a base yet as the top has always been my favourite part of a cheesecake!

  11. This is great! Thanks!

  12. I just made this and it is delicious. This is a keeper.

  13. What did u grease ur pan with?

  14. Cream has 0 carbs as doez sugar fee jello which is what I would use so it will set up. Making it even less carbs then were stated. It looks yummy Nd I am going to make it thanks for the recipe!

  15. I am going to try this with cranberry jello for Thanksgining!

  16. Do u use cool whip or heavy whipping cream please help

  17. Newly diagnosed diabetic, this looks good. Thank you.

  18. I just made this tonight and it turned out great! Thank you for the recipe.

  19. 1 drop EZSweet = 1 tsp sugar

    So in this recipe you can use any sweetener equivalent to 6 tsp sugar.

    (“;)

  20. Atombombbaby says:

    I love this recipe! I’ve found that it helps me to buy a giant pack of those tiny cups with lids that people use for jello shots or to-go sauce. You can make little individual “shots” of the cheesecake for emergencies. 😛

  21. I made this today & it was awesome 😀 I tweaked the base a bit by adding shredded coconut & coconut oil instead of protien powder (i still put butter in as well) & also grated 2 squares of 70% dark chocolate over the top, I used raspberry jelly so the chocolate/raspberry combo is a winner!

  22. Don Ferguson says:

    Thank you for this recipe…….I am wondering if we can get the calories down on this,thinking no sugar jello,low calorie dream whip frozen found in super store.No fat cream cheese found in the U.S.A. when I was there this summer (Excellant) used in many recipes.Also for a base a low calorie biscuit like social tea.I am going to experiment and will let you know how I make out.Many people love cheese cake but avoid it as the calorie count way to high.

  23. Melanie Campbell says:

    Hi thanks for this! I will be trying it! As a fellow Kiwi, i was wondering if you’ve tried using Justine’s Cookies as a base for something like this? I make a plain cheesecake with their white choc cookie as the base (crushed it and melted some butter over it and mixed, then set in fridge) They are GREAT low carb cookies!

  24. Karen rigby says:

    I made this 2days ago it was amazing so amazing I’ve eaten it all oops! I’m going to skip the sweetner next time which is right now and I’m going to try making a crust with almond flour I’ve never done that before. I found it would be sweet enough just with the jelly sweetness . Brilliant recipe I’m going to play with different flavours to experiment . Thank you so much my sweet cravings can be satisfied 🙂 x

  25. Just made mine its in the fridge looks nice . Maybe silly question but what is the portion size for the carbs . Was hoping thats for the whole cheesecake .

    • Hi Susan. There’s both a “Total” line and a “Per Serving (1/8)” line in the Nutritional Information table above. Not sure which you’ve been looking at but total carbs for the whole recipe are 16, making it 2 carbs per serving if you split it into 8.

  26. Kristen says:

    This sounds amazing! New to Keto and looking for ways to add more fat to my diet. Can’t wait to try this!

  27. Lisa Ingam says:

    would a serving of this be considered a fat bomb?

  28. I love that dessert so much! I make some every week! But I have adapted it, since I don’t want to eat poisonous aspartame, I do not use Jell-O. Instead I use 1 envelope of gelatine Knox sweetened with 3 table spoon of Splenda and I flavored it with 3 coffee spoon of “Mio drops” or Dasani strawberry flavor drops or any flavor I feel like having and it is fabulous!

  29. I made this tonight, to make it feel more like a cheesecake i had to add a crust. 1 1/2 cups almond flour 1/2 cup crushed pecans 1/3 cup butter, cook at 350 for 15 minutes. Loved it

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