No Bake Strawberry Cheesecake Bars are creamy, smooth, and made from scratch. With a 4 ingredient filling and a fresh strawberry sauce swirled for sweetness, they are Keto-friendly, sugar and gluten free!
Hands up if you love cheesecake! While this decadent dessert is a favourite throughout the year, the summer months aren’t an ideal time to be doing a lot of baking.
It’s a good thing no bake desserts are an option, or else summer might be less desirable.
Streamlining the way you make cheesecake (because it can be time consuming and stressful), is this wonderful no bake cheesecake recipe.
We have adapted the traditional cheesecake to make this version that accommodates gluten free, sugar free, and keto followers.
It is one of the creamiest, smoothest and simply delicious desserts you can make! Sweet and tart in all the right places, you won’t even notice it’s a healthier version.
Each bite will reveal the creamy tang of delicious cheesecake mixed with sweet and tart strawberry sauce, and a crumbly crust. It’s a delicious dessert, as it is so pretty to look at.
Cheesecake desserts are so satisfying. Yet once you discover that homemade cheesecake is simple thanks to an easy recipe like this, its a whole new level.
The strawberry sauce for these no bake cheesecake bars tastes like fresh strawberry jam and is swirled through the cheesecake making a dessert that is as delicious as it is pretty.
Consider this sweet treat your new go-to when you want an easy cheesecake dessert, without the guilt and hassle that comes with traditional cheesecake.
Ingredients to Make No Bake Strawberry Cheesecake
You’ll need the following simple ingredients to make this No Bake Strawberry Swirl Cheesecake recipe, The full recipe for this perfect dessert is on the printable recipe card below. I also go into details on substitutions further in the post.
- Flour: This swap from all purpose flour is what makes this recipe gluten free.
- Powdered Erythritol: This sweetener is often used in keto recipes because it is so similar to sugar.
- Butter: Make sure it is room temperature, to prevent lumps and to make mixing easier.
- Cream Cheese: Again room temperature, for that smooth and creamy texture.
- Heavy Cream: Used straight from the fridge, cold.
- Water: You’ll need boiling water for the filling and regular for the swirl.
- Gelatin Powder: This is to help hold the cheesecake together when sliced.
- Vanilla Extract: For that yummy vanilla flavour and sweetness.
- Fresh Strawberries: Chopped for the sauce, yet also who for a finishing touch.
How to Make No Bake Strawberry Swirl Cheesecake
Prepare an 8’’ square baking pan with parchment paper. Set it aside.
Prep the filling by placing boiling water into a glass measuring cup and the gelatine powder. Mix until gelatine dissolves, and set aside to cool.
This is also the time to place your handheld mixer beaters into the freezer, as I’ll explain below.
Make the Cheesecake Base: Mix the almond flour and powdered erythritol into a medium bowl. Add in the softened butter, and use your hands to combine ingredients.
Once you get a soft dough, place it in the prepared pan (baking dish). Extend the crust mixture to cover the bottom evenly, pressing down with the bottom of a glass might be the best way. Refrigerate.
Make the Strawberry Sauce: In a small saucepan over medium heat, add the chopped strawberries and water. Once it starts to boil, add two tbsp of powdered sweetener. Reduce to low heat, and simmer for about 10 minutes, or until it thickens.
Pro Tip: To know when your jam is ready, run a spoon along the bottom of the saucepan. If the mixture does not fill that space, it’s done.
Remove the homemade strawberry jam from the heat and set aside, allowing it to cool to room temperature while you make the filling. Note: It will thicken more as it cools.
Make the Filling: Place the cream cheese into a large bowl (if using an electric mixer or hand mixer) or the bowl of a stand mixer. Mix the cream cheese until its smooth and creamy.
Then add vanilla extract and powdered erythritol, and mix to combine.
Once the boiled water mixed with gelatine that you had set aside initially, has cooled to room temperature – combine it with the cheesecake mixture.
In a different bowl, beat the cold heavy whipping cream on medium speed until it forms soft peaks.
Pro Tip: Cream has to be cold in order for it to peak when whipped. Room temperature cream will not thicken to form peaks. Sometimes it helps to use beaters that have been placed in the freezer until it’s time for use.
Using a spatula, fold the whipped cream into the cream cheese mixture. Then pour the creamy cheesecake filling over the prepared base. Use the spatula to cover and even layer over the base.
If the jam is at room temperature, spoon some of it on top of the filling, leaving some white gaps. Move the end of a butter knife or use a toothpick through the jam to make the swirl effect.
Refrigerate the cheesecake for at least four hours or overnight.
Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper. Gently peel off the paper on the sides of your cheesecake for easy slicing.
Optional yet not necessary: garnish the No Bake Strawberry Swirl Cheesecake slices with whole fresh strawberries for more strawberry flavor.
Uses for Homemade Strawberry Sauce
TIP: Leftover homemade strawberry sauce can be used on ice cream, pancakes, waffles, crepes, angel food cake, toast, french toast or yogurt.
- If you have granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or monk fruit in the exact amounts.
- Almond flour can be substituted for regular all purpose flour at a 1:1 ratio
- If you have other fresh berries, feel free to add them to the top of the cheesecake too.
Tips for the Creamy No Bake Cheesecake:
The secret to creamy cheesecake is to make sure the cream cheese and butter are at room temperature. So make sure you use softened cream cheese and softened butter.
Likewise, the key to the best whipped cream is to have cold heavy cream. Keep it in the fridge until just before mixing.
Over-mixing cheesecake causes aeration when it is too light and fluffy. Make sure not to over mix your filling so that it is creamy and dense.
Waiting is the hardest part, yet when it comes to cheesecake, it’s worth it. Most of the time to make this recipe is allowing it to chill, to allow it to set properly.
Cheesecake will not hold up to slicing if it’s cut too early. Alas, patience is a key ingredient in this case.
Can you Make No Bake Strawberry Cheesecake Ahead of Time?
Technically you already do need to make this ahead of time as it needs time to set in the fridge. At least 4 hours, in fact. Yet you can make this way ahead of time if you’d like.
You can make this cheesecake 4 hours before, the day before, or even up to 6 days before you serve it. It is one of many great things about this recipe.
Just like you do with the leftovers though, make sure the No Bake Strawberry Swirl Cheesecake is in an airtight container or covered with plastic wrap so it doesn’t soak in other fridge flavours and dry up.
Can you Freeze No Bake Cheesecake?
Yes, you can! Freeze the entire cake or the sliced bars individually, for up to 3 months.
- 1 ½ cup almond flour
- 2 Tablespoons powdered erythritol
- 2 oz butter, softened
- 16oz cream cheese, room temperature
- 1 cup heavy cream, cold
- ½ cup powdered erythritol
- ¼ cup boiling water
- 2 teaspoons gelatine powder
- 2 teaspoons vanilla extract
- 1 cup strawberries, chopped
- ½ cup water
- 2 Tablespoons powdered erythritol
- Prepare an 8’’ square tray with parchment paper. Set it aside.
- Pour 1/4 cup boiling water into a glass measuring cup and add 2 teaspoons gelatin powder. Mix until gelatine dissolves. Set aside and allow to cool.
- Mix almond flour and powdered erythritol into a medium bowl. Add in the softened butter, and use your hands to combine ingredients. Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly, pressing down with the bottom of a glass if necessary. Refrigerate, and move onto the next step.
- In a small saucepan over medium heat, add the chopped strawberries and water. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to low, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the bottom of the saucepan. If the mixture does not fill that space, it's done. Let it cool to room temperature while you make the filling. Note: It will thicken more as it cools.
- Place cream cheese into a large bowl. Using an electric mixer, mix cream cheese until smooth and creamy. Then add vanilla extract and powdered erythritol, and mix to combine.
- Once the boiled water mixed with gelatine that you had set aside has cooled to room temperature, combine it with the cream cheese mixture.
- In a different bowl, beat the cold heavy cream into soft peaks. Using a spatula, fold the whipped cream into the cream cheese mixture.
- Take the prepared base out of the fridge and pour the cream cheese mixture on top, use the spatula to cover it evenly.
- If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps. Then, move a knife or toothpick around the top to make the swirl effect.
- Refrigerate the cheesecake for at least four hours to overnight.
- Once completely set, carefully lift the cheesecake out of the tray by the edges of the parchment paper.
- Gently peel off the paper on the sides of your cheesecake for easy slicing
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 94mgSodium: 218mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 8g