Keto Strawberry Cheesecake With Coconut Flour Crust

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Last Updated on May 28, 2025 by Toya

Nothing beats the delicious flavors of a no bake Keto Strawberry Cheesecake made with a coconut flour cheesecake crust and strawberries. If you’re looking for a simple keto cheesecake recipe, you will be glad you found this one.

Strawberries are a true gem of summer. They’re sweet, and fragrant, and have a sensational flavor which makes them the star of so many desserts. Today, I’ve decided to make an exquisite low carb strawberry cheesecake, with a gluten-free and keto-friendly base and rich keto cream cheese strawberry filling.

This dessert is such a wonderful way to enjoy strawberries especially because they pair so nicely with cream cheese. It is very refreshing, and light, and may remind you of a bit of mousse cake due to its texture. Try out this keto strawberry mousse to see what I mean.

For this coconut flour cheesecake recipe you can choose either fresh or frozen strawberries, but if in season make sure to use the fresh ones as they are better in flavor and are cheaper.

How many Carbs are in Strawberries?

Strawberries are a keto friendly fruit. In every cup size serving of this fruit, you can expect to get 13 grams of carbs and 3.3 grams of dietary fiber. This means that there are 9.7 net carbs in strawberries in every cup, and therefore, these are a great option to use on any keto or low carb diet. 

How many Carbs are in Keto Strawberry Cheesecake?

Now that you know how many carbs are in a cup of strawberries, you should know that low carb strawberry cheesecakes are also low in carbs as they’re made with only keto-friendly ingredients. For this particular recipe, each 1 slice serving contains 4.6 net carbs.

Tips for Making the Best Low Carb Strawberry Cheesecake Recipe:

• The base or crust of this cheesecake is super easy to make—it’s made with coconut flour and requires no baking at all. In fact, it’s the simplest coconut flour cheesecake crust you’ll ever make. This coconut flour base adds a unique twist and a hint of exotic flavor to the recipe, as coconut and strawberries pair beautifully. Looking for a good coconut flour? I like using this finely milled coconut flour for the best results in no-bake crusts.

• However, if you don’t have coconut flour on hand, you can easily substitute it with almond flour or almond meal. If you’ve used almond flour, almond meal, or another substitute for the base of this strawberry cheesecake, consider using coconut oil instead of butter in the recipe. This will help you capture some of the tropical flavor you would have gotten from the coconut flour.

• Although this low carb cheesecake doesn’t require baking, it still needs some hands-off time — specifically, resting in the fridge. Why? Because the creamy filling needs time to set; otherwise, it may fall apart. Ideally, let it chill for up to 5 hours or, even better, overnight. However, if you’re in a rush or simply can’t wait that long, you can add 2 tablespoons of powdered unflavored gelatin to the mixture. Gelatin is a great low carb thickener for cheesecakes and will help give your dessert structure without sacrificing its light and fluffy texture. I personally use this unflavored gelatin — it blends in easily and always sets my cheesecakes perfectly. With it, your cheesecake will hold its shape beautifully and be ready to serve in just two hours!

 

Tools Needed

This simple recipe is easy and only requires a few tools for its preparation. You can use the links below to check them out on Amazon. The tools needed to make this strawberry keto cheesecake recipe include:

• Mixing bowls – I used a few mixing bowls of various sizes for storing ingredients before use, for making the crust and one for the creamy filling.
• Measuring cups and spoons (or a food scale) – These are super important when you’re working with keto ingredients.
• Spatulas – For mixing and making sure you got every bit of that delicious filling out of the bowl.
• Springform pan – This makes removing the cheesecake so much easier! I seriously can’t make cheesecakes without it. For this recipe, you’ll need a 9-inch springform pan — and if you don’t have one yet, you can grab a great one on Amazon.

• Parchment paper – I lined the bottom of the pan so cleanup was a breeze. These precut 9 inch parchment paper rounds are pretty great.
• Food Processor – To process the strawberries and other filling ingredients until smooth and fluffy. If you’re looking for a great food processor to easily blend your strawberries and sweetener for this cheesecake filling, this affordable one works great.
• A knife or offset spatula – To level the top and make it look pretty.
• Plastic wrap – To cover the cheesecake while it chills and sets in the fridge.

Keto Cheesecake Recipe Ingredients

To make this no-bake keto cheesecake recipe, you will need:

For the Coconut Flour Cheesecake Crust:

• 2 cups coconut flour – I like this unbleached and unrefined coconut flour on Amazon that gives the perfect texture for low carb crusts
• 1/3 cup butter, melted
• 3 tablespoons powdered Erythritol – this Lakanto powdered erythritol works beautifully in this recipe
• 1 teaspoon sugar-free vanilla extract

For the Strawberry Filling:

• 2 cups strawberries, fresh or frozen, but thawed
• ¼ cup powdered Erythritol
• 32 oz. cream cheese
• ½ cup sour cream
• ½ cup heavy cream
• ½ tablespoon vanilla extract
• 1 teaspoon fresh lemon juice

Additional

• Chopped strawberries for decoration

 

How to Make Keto Strawberry Cheesecake

Gather all of the ingredients you will be using to make this keto friendly cheesecake. Make sure to use accurate measuring tools to measure everything out so the recipe turn out as it should!

To make the simple Coconut Flour Cheesecake Crust

For the coconut flour cheesecake base, in a mixing bowl, combine the coconut flour, melted butter, erythritol, and vanilla.

To make this simple coconut flour crust for cheesecake, mix the ingredients until coarse crumbs form that look like this:

Get your 9-inch springform pan and make sure you brush the sides with melted butter for easy removal. Then, transfer the mixture into the springform, lined with parchment paper (bottom only).

Smooth the keto cheesecake base out evenly using a silicone spatula or the back of a spoon. Then place the base in the fridge while you work on the filling. This is how you make a very easy no-bake coconut flour cheesecake crust in minutes.

To make the Keto Strawberry Filling:

To make the keto cheesecake filling, first reserve a few strawberries, and place these on a side for later use.

Next, place the remaining strawberries, erythritol, and vanilla in a food processor.

Process until you have a smooth puree that looks like this and place it to the side.

Next, you will clean the processor, and process the cream cheese, sour cream, heavy cream, and lemon juice until it firms up.

Next, blend all the filling ingredients at once in a food blender to make sure everything is mixed well. The key is to have a thick mixture.

Then, you will take the coconut flour crust out of the refrigerator and spread half of the mixture over this crust.

Top with reserved chopped strawberries and pour over the remaining mixture.

For best results, cover the top of the cheesecake with plastic wrap to prevent it from drying out while it chills

Lastly, refrigerate the cheesecake, ideally overnight, but, if you do not have that much time, for at least 5 hours.

Serving: Just before serving run a knife around the edges of the cake, to release it. Then, open up the spring form and remove the cheesecake.

You can choose to decorate this easy keto cheesecake with coconut flour crust with some chopped strawberries and fresh mint leaves if you so desire. That’s it, you can now enjoy an amazing keto dessert recipe on the keto diet with no guilt!

Slice and serve.

 

Nutritional Facts for My Keto No Bake Cheesecake

This cheesecake yields 12 slices. Each slice is a serving. For every serving, you can expect to find:

• Calories: 400
• Total Fat: 39.4 g
• Saturated Fat: 22. 6 g
• Cholesterol: 108 mg
• Sodium: 267 mg
• Carbohydrates: 6.1 g
• Dietary Fiber: 1.5 g
• Total sugars:1.7 g
• Protein: 8 g

Cheesecake Topping Variations You Can Use:

If you prefer, you can use any other kind of berries. Just make sure to use the same amount as with the strawberries.

You can also use keto chocolate or cacao powder as a topping. If you’re using chocolate, melt around 4oz. of sugar-free chocolate and combine it with the cheese.

If you’re using cacao powder instead, combine 4 tbsp of cacao plus 2 tbsp of Lakanto powdered erythritol. Combine with cheese.

Storing Tips

Wanna see how to store this keto no bake strawberry cheesecake?

First of all, you cannot freeze this no bake cheesecake, as when you’re ready for thawing the crust and cheese will not thaw in the same manner. This may cause your hard work to go to waste.

However, you can wrap this keto cheesecake in plastic foil or store it in an airtight container for up 5 days in a fridge.

You also have the option to make the no bake coconut flour cheesecake crust ahead of time and store that in the freezer for a few days until you’re ready to make the keto cheesecake filling.

Note, there is another trick for storing this low carb cheesecake recipe in the freezer. It requires you to make mini cheesecakes with this preparation rather than one single cheesecake. These are more suitable for freezing.

If you wish to do this,  follow to instructions above but make mini strawberry cheesecakes instead.  From that mix, you can make 8 mini cheesecakes and store each individually in mini containers. These are easier to thaw and storing them in the mini containers will help them keep their shape.

More Yummy Keto Dessert Recipes

• Keto Apple Pie With Zucchini Filling
• Mini Keto Cheesecake Bites
• Super Creamy Keto Chocolate Ice Cream – No Churn & Churn Versions
• Keto Mixed Berry Cheesecake Parfait
• Keto strawberry mousse
• 3 ingredient no bake keto cheesecake recipe