Almost No-bake, Low-carb, Strawberry Cheesecake

Strawberry Cheesecake

  • Servings: 10-12
  • Difficulty: easy
  • Print

Creamy, light, fruity, and mildly sweet. A perfect summertime dessert! Only 6 g net carbs per serving according to MyFitnessPal (including optional sugar).

Inspired by: Cincy Shopper


    Crust: See #1 below.


  • 16 oz (453 g) softened cream cheese
  • 2 tbsp sugar or sweetener of choice (optional)
  • 1 lb strawberries
  • 16 oz (473 mL) heavy whipping cream


  1. For the crust, I used the same crust as the one in my low-carb quiche recipe, minus the garlic powder. You can add 2 tbsp of brown sugar if you want to make it a bit sweeter. I pressed the crust into the bottom (not up the sides) of a 10-inch spring form pan and baked for 20 minutes (or until golden brown) at 350F. Let cool before adding the filling!
  2. In a large bowl, beat cream cheese and sugar (if using) until creamy.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Fold cream cheese mixture into whipped cream.
  5. Puree strawberries in a food processor. Fold strawberry puree into cream cheese mixture until fully blended.
  6. Spread mixture evenly into crust.
  7. Freeze for at least 2 hours. Run a knife around the edge of the cake before trying to remove the spring form pan. Remove the spring form while the cake is still frozen. Allow to thaw 20-30 minutes before serving.
  8. Garnish with sliced strawberries, whipped cream, mint leaves, or strawberry sauce.


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