These No Bake Low Carb Strawberry Cheesecake Cups are creamy, luscious, and packed with fresh strawberries, similar to a strawberry cheesecake parfait but with a delightful low-carb crust. Made with no added sugar, it is perfect for keto, low-carb, and diabetes-friendly diets.
I enjoy these individual desserts that are perfect for portion control You might also enjoy this Low Carb Tiramisu Chia Pudding recipe.
If you love cheesecake as much as I do, you will love these low-carb cheesecake recipes:
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5 reasons why you'll love this no bake strawberry cheesecake cups recipe
- Quick and Easy: No baking is required, making it perfect for a fast and hassle-free dessert.
- Low Carb and Keto-Friendly: Satisfies sweet cravings without derailing your diet.
- No Added Sugar: A healthier option that's ideal for diabetes-friendly diets.
- Fresh Strawberry Flavor: Bursting with the natural sweetness of fresh strawberries.
- Creamy and Delicious: Luscious cheesecake texture that feels indulgent without the guilt.
Main ingredients Used
Experience the perfect blend of creamy richness and fruity freshness with these No Bake Low Carb Strawberry Cheesecake Cups.
- Heavy whipping cream: Used to create a light and fluffy texture when whipped, adding richness to the cheesecake filling.
- Cream cheese: Provides the creamy base for the cheesecake filling, adding tanginess and richness.
- Powdered sweetener: Sweetens the cheesecake filling without adding extra carbs, keeping the dessert low-carb and keto-friendly.
- Diced strawberries: Infuses the dessert with juicy sweetness and vibrant color, adding freshness and flavor to each bite.
- Almond flour: Forms the base of the low-carb crust, providing a nutty flavor and crispy texture without the excess carbs of traditional flour.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make no bake strawberry cheesecake cups
- Step 1: Begin by whipping the heavy whipping cream and powdered sweetener together on high in a large bowl using an electric mixer until soft peaks form.
- Step 2: In another large bowl, blend the softened cream cheese, powdered sweetener, lemon juice, and vanilla until smooth and creamy, using an electric mixer on high.
- Step 3: Gently fold the whipped cream mixture into the cream cheese mixture until thoroughly combined.
- Step 4: Divide the mixture in half, leaving one half as is, and carefully fold the diced strawberries into the other half.
- Step 5: Prepare the crust by combining the almond flour and granular sweetener in a small bowl. Then, add the melted butter and mix thoroughly by hand using a rubber spatula until fully incorporated.
- Step 6: Assemble the strawberry cheesecake cups by layering the crust mixture at the bottom of each cup, followed by a layer of the whipped cream mixture, and then the strawberry mixture. Chill in the fridge for an hour before serving.
For an optional garnish, add freshly sliced strawberries between the cream layers and on top. Feel free to customize the layering to your liking. Finally, savor and enjoy your delectable No Bake Low Carb Strawberry Cheesecake Cups!
Top Tip
To achieve the best texture, make sure the cream cheese is at room temperature before mixing. This ensures a smooth, creamy consistency without any lumps.
Recipe variations
Enjoy some variations of this recipe to give these low carb strawberry cheesecake cups a little twist.
- Berry Medley Cheesecake Cups: Swap the diced strawberries for a mix of your favorite berries, such as blueberries, raspberries, and blackberries, for a colorful and flavorful twist.
- Nutty Crust: Replace the almond flour with crushed pecans or walnuts to add a different nutty flavor and crunch to the crust.
- Chocolate Strawberry Cheesecake Cups: Add a tablespoon of unsweetened cocoa powder to the cream cheese mixture for a rich chocolate flavor. Top with sugar-free chocolate shavings for an extra decadent touch.
Storage
Store the cheesecake cups in the refrigerator, covered with plastic wrap or airtight lids, to keep them fresh. They will stay delicious for up to 3-4 days.
Frequently asked questions
Yes, you can prepare these cheesecake cups a day in advance. Store them in the refrigerator, covered with plastic wrap or airtight lids, to keep them fresh until you're ready to serve.
Absolutely! You can use your preferred low-carb sweetener, such as stevia or monk fruit, in place of erythritol. Just be sure to adjust the quantity according to the sweetness level of the substitute.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
No Bake Low Carb Strawberry Cheesecake Cups
Instructional Recipe Video
Ingredients
Whipping Cream Mixture
Cream Cheese Mixture
- 4 oz cream cheese softened
- 2 tablespoon powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- ½ juice from half a lemon
- 2 cups diced strawberries
Crust
- ¼ cup almond flour
- 1 teaspoon granular sweetener
- 1 tablespoon unsalted butter melted
- 3 sliced strawberries for layering and garnish
Instructions
- Begin by whipping the heavy whipping cream and powdered sweetener together in a large bowl using an electric mixer until soft peaks form.½ cup 35% heavy whipping cream, ¼ cup powdered sweetener sugar substitute
- In another large bowl, blend the softened cream cheese, powdered sweetener, lemon juice, and vanilla until smooth and creamy, using an electric mixer.4 oz cream cheese, 2 tablespoon powdered sweetener sugar substitute, 1 teaspoon vanilla extract, ½ juice from half a lemon
- Gently fold the whipped cream mixture into the cream cheese mixture until thoroughly combined.
- Divide the mixture in half, leaving one half as is, and carefully fold the diced strawberries into the other half.2 cups diced strawberries
- Prepare the crust by combining the almond flour and granular sweetener in a small bowl. Then, add the melted butter and mix thoroughly by hand using a rubber spatula until fully incorporated.¼ cup almond flour, 1 teaspoon granular sweetener, 1 tablespoon unsalted butter
- Assemble the strawberry cheesecake cups by layering the crust mixture at the bottom of each cup, followed by a layer of the whipped cream mixture, and then the strawberry mixture.
- Chill in the fridge for an hour before serving.
- For an optional garnish, add freshly sliced strawberries between the cream layers and on top.3 sliced strawberries
- Feel free to customize the layering to your liking. Savor and enjoy your delectable No Bake Low Carb Strawberry Cheesecake Cups!
- Don't forget to watch the recipe video before making this recipe.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Sonja says
The perfect quick dessert for strawberry season! I love that I can even serve it to my gluten intolerant friends and for me, it won't cause a blood sugar spike, yet tastes so indulgent.
Jacqueline. says
Love these strawberry cheesecake cups. They're a great easy dessert that I can serve to almost anyone irrespective of most dietary needs. I made them with strawberries from my garden! So delicious!
Dennis says
I love how easy the cheesecake cups were to make. And they were OMG delicious!!
Claudia says
Just made these No Bake Low Carb Strawberry Cheesecake Cups, and they are incredible! Easy to make, super creamy, and the strawberries add a nice touch. Perfect for a quick and healthy dessert!
Oscar Chimenti says