No-Bake Strawberry Cheesecake

Nothing says summer like strawberries, so I decided to take this opportunity to share an amazing, healthier version of a no-bake strawberry cheesecake.

This strawberry cheesecake is great for people eating a low-carb, ketogenic, or paleo-style diet. It’s bursting with flavor, but it won’t send your blood sugar soaring or make you feel over-full and bloated like traditional desserts.

A step-by-step video and the keto-paleo recipe are below. Hope you love this strawberry cheesecake as much as I do!

strawberry cheesecake

No-Bake Strawberry Cheesecake

Low-carb and keto-friendly!

Ingredients

  • 1 1/2 cups pecans
  • 2 Tbsp monk fruit sweetener
  • 1/3 cup coconut oil (melted)
  • 1/4 cup unsweetened shredded coconut
  • 1 cup organic coconut milk (full-fat, refrigerated overnight)
  • 16 ounces Kite Hill cream cheese (2 packages)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup Swerve (confectioners)
  • 1 cup strawberries

Directions

Take cream cheese out of the refrigerator to soften while preparing the crust. In a food processor, or high-speed blender, add the pecans and pulse until a fine crumb consistency is achieved. Transfer to a bowl, add monk fruit, shredded coconut, and melted coconut oil and stir until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Place the crust in the refrigerator for about 30 minutes to harden while preparing the cheesecake filling.

Use a blender or food processor to puree strawberries. Set aside.

Take can of full-fat coconut milk out of the refrigerator, open and scoop out the coconut cream from the top of the can. Reserve the liquid portion of the can for smoothies, jello, or other recipes. Using a hand held mixer, whip the coconut cream until well-mixed and creamy.

In a separate bowl, add cream cheese, lemon juice, vanilla extract, and confectioners Swerve and mix with a hand-held mixer until creamy. Add strawberry puree and coconut cream and mix until well-combined.

Pour cheesecake filling into the pie crust, and place a piece of parchment paper on the top of the cheesecake. Place in the refrigerator until well-chilled, about 4 hours. Remove parchment paper, slice, and enjoy!


If you loved this recipe, I've got even more yummy dessert and snack ideas for you. To download five FREE keto-paleo dessert and snack recipes, click here.

Wanting even more keto-paleo recipes? Consider my Reset & Revitalize program. You'll receive weekly meal plans with breakfast, lunch, dinner, and snack recipes, burst workouts, intermittent fasting guidelines, sleep and stress management techniques, and so much more. Learn more >>

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