Bake Believe’s Keto Friendly No Bake Strawberry Cheesecake with Chocolate Drizzle

Yield: 16 servings
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 6 hours
  • Total Time: 6 hours, 40 minutes


For the Crust
  • 2 ¼ cups almond flour
  • ¼ cup confectioners Swerve
  • 5 tablespoons unsalted butter, melted
  • ½ teaspoon salt
For the Filling
  • 4 cups fresh or thawed frozen strawberries
  • ½ cup heavy cream
  • 3 tablespoons water
  • 1 tablespoon unflavored gelatin
  • 1 1 cups confectioners Swerve
  • 4 (8-ounce) packages cream cheese, softened
  • ½ cup sour cream
  • ½ teaspoon vanilla
For the Garnish


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine all of the ingredients for the crust. Press firmly into a 9-inch spring form pan, pressing halfway up the sides.
  3. Bake until the crust browns at the edges, about 10 minutes. Place in the freezer to chill.
  4. Blend the strawberries, then strain and set aside.
  5. Place the ½ cup heavy cream in a medium chilled bowl and beat with an electric mixer until you achieve medium peaks. Set aside in the refrigerator.
  6. Whisk the gelatin into the water in a small heat-proof bowl. Set aside to bloom for 10 minutes.
  7. Heat the gelatin mixture in a double boiler or by microwaving in 10 second intervals, stirring in between, until melted.
  8. Place the strawberry puree, 1 1 cups of confectioners Swerve, cream cheese, sour cream, and vanilla in a blender and blend until smooth. If needed, blend in batches.
  9. While the blender is running, pour in the melted gelatin mixture. Place the blended cream cheese mixture in a bowl.
  10. Fold in the heavy cream and pour in the prepared crust. Tap firmly to remove any bubbles and settle the filling.
  11. Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight.
  12. While the cheesecake is chiling, make the drizzle.
  13. Place the 1 ½ cup heavy cream in a small saucepan and heat over a medium flame until bubbles begin to form around the edges. Remove from the heat.
  14. Pour in the semi-sweet chips and gently whisk until melted.
  15. Place the saucepan in a bowl of cold water and whisk until the sauce thickens. Cover and place in the refrigerator.
  16. When ready to serve, slice the cheesecake using a hot knife.
  17. Drizzle with the sauce. If the sauce is too firm, place over a low heat and whisk until thin enough to drizzle.
  18. Serve with sliced strawberries, if desired.