Irresistible Keto Strawberry Cheesecake Cups Recipe

Introduction

These Irresistible Keto Strawberry Cheesecake Cups are a delightful low-carb dessert that’s easy to prepare and perfect for any occasion. Creamy cheesecake layered over a buttery almond crust and topped with fresh strawberries makes for a satisfying treat without the guilt.

Ingredients

• 1 cup almond flour
• 2 tablespoons melted butter
• 1 tablespoon powdered low-carb sweetener
• 8 oz cream cheese, softened
• ½ cup heavy whipping cream
• ⅓ cup powdered low-carb sweetener
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 1–2 tablespoons powdered low-carb sweetener (to taste)

Instructions

1. Step 1: In a bowl, combine almond flour, melted butter, and 1 tablespoon powdered sweetener. Mix until the mixture becomes crumbly. Spoon about 1 to 2 tablespoons into the bottom of each dessert cup and gently press down to form the crust.
2. Step 2: Beat the softened cream cheese until smooth. Add ⅓ cup powdered sweetener and vanilla extract, mixing well to combine.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and creamy.
4. Step 4: Spoon or pipe the cheesecake filling over the crust layer in each cup, filling nearly to the top.
5. Step 5: Toss diced strawberries with 1 to 2 tablespoons powdered sweetener to taste. Spoon the sweetened strawberries evenly over the cheesecake layer.
6. Step 6: Refrigerate the cups for at least 1 hour to let the flavors marry and the texture firm up before serving.

Tips & Variations

• Use a hand mixer for smoother cream cheese blending and to avoid lumps.
• Swap fresh strawberries for raspberries or blackberries for a different fruity twist.
• For extra crunch, sprinkle chopped nuts on top before chilling.
• If you prefer a sweeter dessert, adjust the sweetener in the strawberry topping to your taste.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. The texture may soften slightly but will still be delicious. For best results, consume within this time frame. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these can be prepared a few hours or even a day in advance. Just keep them refrigerated and covered to maintain freshness.

What if I don’t have powdered sweetener?

You can use granulated low-carb sweetener, but it may result in a slightly grainier texture. Powdered sweetener dissolves more smoothly, especially in the cheesecake layer.

Irresistible Keto Strawberry Cheesecake Cups Recipe

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★★★★★

4.5 from 56 reviews

Delight in these irresistible Keto Strawberry Cheesecake Cups, a low-carb, creamy dessert featuring a buttery almond flour crust, rich cheesecake filling, and fresh strawberry topping. Perfect for keto enthusiasts craving a sweet treat without the guilt.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust Layer

• 1 cup almond flour
• 2 tablespoons melted butter
• 1 tablespoon powdered low-carb sweetener

Cheesecake Layer

• 8 oz cream cheese, softened
• ½ cup heavy whipping cream
• ⅓ cup powdered low-carb sweetener
• 1 teaspoon vanilla extract

Strawberry Topping

• 1 cup fresh strawberries, diced
• 1–2 tablespoons powdered low-carb sweetener (to taste)

Instructions

1. Prepare the Crust: In a bowl, combine the almond flour, melted butter, and powdered low-carb sweetener. Mix until the mixture becomes crumbly. Spoon about 1 to 2 tablespoons into the bottom of each dessert cup and gently press down to form an even crust layer.
2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the powdered low-carb sweetener and vanilla extract, mixing thoroughly. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
3. Assemble the Cups: Spoon or pipe the cheesecake filling over the prepared crust layer in each cup, filling nearly to the top, ensuring a smooth surface.
4. Add Strawberry Topping: Mix the diced fresh strawberries with 1 to 2 tablespoons of powdered low-carb sweetener to taste. Spoon this mixture evenly over the cheesecake layer in each cup.
5. Chill: Place the assembled cheesecake cups in the refrigerator for at least 1 hour. This chilling step allows the flavors to meld and the cheesecake texture to firm up, resulting in a delicious, creamy dessert ready to serve.

Notes

• Use full-fat cream cheese and heavy whipping cream for the best creamy texture and keto compliance.
• You can substitute the low-carb sweetener with your preferred keto-friendly sweetener like erythritol or monk fruit.
• For an extra touch, garnish with a fresh strawberry or mint leaf before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Allowing the cheesecake to chill longer enhances firmness and flavor development.

Keywords: keto cheesecake, strawberry cheesecake, low carb dessert, keto dessert, no bake cheesecake, almond flour crust