Quick Keto Cheesecake No Bake

Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!

As I currently have some time, I had been searching on the internet a few days ago. In need of fresh, challenging thoughts, inspiring meals that I’ve never tested before, to surprise my family with. Looking for a long time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I found this yummy and simple treat by accident over Suncakemom. The dessert looked so mouth-watering on its photos, it called for instant actions.

It had been not difficult to imagine how it’s created, how it tastes and just how much my husband will enjoy it. Mind you, it is quite simple to please him when it comes to puddings. Yes, I am a lucky one. Or possibly he is.Anyhow, I visited the blog and followed the step-by-step instuctions that have been accompanied by impressive pictures of the method. It just makes life quite easy. I can imagine that it is a bit of a hassle to take photographs in the middle of cooking in the kitchen as you may will often have sticky hands so that i sincerely appreciate the time and effort she put in for making this blogpost .

Having said that I’m inspired to present my personal recipes similarly. Appreciate your the concept.

I had been fine tuning the main mixture to make it for the taste of my family. Need to mention it turned out a terrific outcome. They prized the flavour, the structure and loved getting a delicacy like this in the middle of a hectic week. They ultimately requested more, many more. So the next occasion I’m not going to make the same mistake. I’m likely to twin the amount .

Thanks to SunCakeMom for the mouth-watering Keto Cheesecake No Bake.


Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.

Grind the nuts and the butter together.

Cream the cheese and sweetener of choice with an electric beater.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.


Rinse, clean then cut the strawberries up.

On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)

Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.

Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)


When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.

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