No-Bake Keto Strawberry Cheesecake Jars – Creamy, Fresh, and Easy
Love cheesecake but not the oven time or the sugar crash? These no-bake keto strawberry cheesecake jars bring all the creamy, fruity flavor without the fuss. They’re quick to assemble, portioned perfectly, and taste like a summer dessert you can enjoy any time.
The textures hit all the right notes: buttery “crust,” silky cheesecake, and juicy strawberries on top. Make a batch for the week, or serve them at a party and watch them disappear.
Ingredients
Method
- Make the crust: In a bowl, combine almond flour, melted butter, sweetener, vanilla, and salt. Stir until it looks like damp sand and clumps slightly when pressed.
- Press into jars: Divide the crust evenly among the jars. Use the back of a spoon to press it down firmly. Set aside.
- Whip the cream: In a cold bowl, beat the heavy cream to soft peaks. Don’t overbeat; you want it fluffy, not grainy.
- Beat the cream cheese: In another bowl, beat the softened cream cheese with sweetener, vanilla, lemon juice, and a pinch of salt until smooth and creamy.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions, keeping the mixture light and airy.
- Layer the cheesecake: Spoon or pipe the cheesecake layer evenly into the jars over the crust. Smooth the tops.
- Make the strawberry topping: Combine diced strawberries with sweetener and lemon juice. If you want a thicker, jammy texture, stir in chia seeds and let sit 5–10 minutes.
- Top and chill: Spoon the strawberries over the cheesecake layer. Cover and chill for at least 1 hour to set the texture and meld flavors.
- Serve: Enjoy straight from the jar. Add a mint leaf or a dollop of whipped cream if you like.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- No baking required: You can whip these up in under 20 minutes and let the fridge do the rest.
- Low-carb and keto-friendly: Uses almond flour and a zero-calorie sweetener for a dessert that fits your macros.
- Fresh strawberry flavor: A quick berry topping adds brightness without loads of sugar.
- Perfect for meal prep: Individual jars are great for portion control and easy snacking.
- Customizable: Swap berries, add lemon zest, or try different crunchy bases without changing the method.
What You’ll Need
- For the crust:
- 3/4 cup fine almond flour
- 2 tablespoons unsalted butter, melted
- 1–2 tablespoons powdered erythritol or allulose (to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the cheesecake layer:
- 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for brightness)
- Pinch of salt
- For the strawberry topping:
- 1 cup fresh strawberries, hulled and diced
- 1–2 tablespoons powdered or granular keto sweetener
- 1 teaspoon lemon juice
- Optional: 1–2 teaspoons chia seeds to thicken (adds fiber)
- Equipment:
- 4 small jars or ramekins (6–8 ounces each)
- Mixing bowls
- Hand mixer or whisk
- Spatula and spoon
How to Make It
- Make the crust: In a bowl, combine almond flour, melted butter, sweetener, vanilla, and salt. Stir until it looks like damp sand and clumps slightly when pressed.
- Press into jars: Divide the crust evenly among the jars.
Use the back of a spoon to press it down firmly. Set aside.
- Whip the cream: In a cold bowl, beat the heavy cream to soft peaks. Don’t overbeat; you want it fluffy, not grainy.
- Beat the cream cheese: In another bowl, beat the softened cream cheese with sweetener, vanilla, lemon juice, and a pinch of salt until smooth and creamy.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions, keeping the mixture light and airy.
- Layer the cheesecake: Spoon or pipe the cheesecake layer evenly into the jars over the crust.
Smooth the tops.
- Make the strawberry topping: Combine diced strawberries with sweetener and lemon juice. If you want a thicker, jammy texture, stir in chia seeds and let sit 5–10 minutes.
- Top and chill: Spoon the strawberries over the cheesecake layer. Cover and chill for at least 1 hour to set the texture and meld flavors.
- Serve: Enjoy straight from the jar.
Add a mint leaf or a dollop of whipped cream if you like.
How to Store
- Refrigerator: Keep jars covered in the fridge for 3–4 days. The crust stays pleasantly firm, and the flavors deepen.
- Make-ahead tip: Assemble the crust and cheesecake layers up to 24 hours in advance and add the strawberries right before serving for the freshest look.
- Freezer: You can freeze the jars (without the strawberry topping) for up to 1 month. Thaw overnight in the fridge, then add berries.
Benefits of This Recipe
- Low-carb satisfaction: You get the taste and creaminess of cheesecake with fewer carbs and no refined sugar.
- Built-in portion control: Individual jars help you enjoy dessert without overdoing it.
- Quick and reliable: No oven, no water bath, no cracking.
Just simple mixing and chilling.
- Flexible for dietary needs: Easy to make gluten-free and keto. You can also swap sweeteners to suit your preferences.
- Great for guests: Pretty presentation with minimal effort, and easy to scale for a crowd.
What Not to Do
- Don’t skip softening the cream cheese: Cold cream cheese turns lumpy and won’t mix smoothly.
- Don’t over-sweeten the berries: Strawberries are naturally sweet, especially in season. Start with less and taste as you go.
- Don’t overwhip the cream: If it goes past soft peaks, it can turn grainy and affect the texture.
- Don’t pack the crust too thin: A skimpy crust disappears under the filling.
Aim for a solid base in each jar.
- Don’t skip the chill time: An hour in the fridge helps the layers firm and the flavors blend.
Recipe Variations
- Lemon-berry cheesecake: Add 1–2 teaspoons lemon zest to the filling and use blueberries or raspberries on top.
- Chocolate swirl: Melt 1 ounce of sugar-free dark chocolate and swirl it into the cheesecake layer before adding berries.
- Coconut crust: Replace half the almond flour with unsweetened shredded coconut for a toasty twist.
- Protein boost: Beat 1–2 tablespoons unflavored or vanilla whey isolate into the cream cheese mixture and adjust sweetener to taste.
- Dairy-light option: Swap the heavy cream for coconut cream and use a dairy-free cream cheese to suit your needs.
- Nut-free base: Use ground sunflower seed “flour” instead of almond flour if you need a nut-free crust.
FAQ
Can I use a different sweetener?
Yes. Erythritol and allulose both work well. Allulose tends to taste smoother and dissolves easily.
If using a monk fruit blend, make sure it measures like sugar and adjust to taste.
Do I have to add chia seeds to the strawberry topping?
No. They’re optional. They help thicken the berries into a quick jam and add fiber, but the topping is delicious without them.
Can I make one big cheesecake instead of jars?
You can.
Press the crust into an 8-inch dish, spread the filling, add berries, and chill a bit longer—about 2–3 hours—before slicing.
How many carbs are in each jar?
Exact macros depend on your ingredients and jar size. As a rough estimate for 4 servings, each jar typically lands around 4–6g net carbs using allulose and moderate strawberries. Always calculate with your specific brands.
What if my filling seems too loose?
Chill it longer.
If it’s still soft, whip a little more cream to soft peaks and gently fold it in. The added structure will help firm the texture.
Can I use frozen strawberries?
Yes, but thaw and drain them first. Frozen berries can release extra liquid.
If the mixture looks watery, add chia seeds or reduce the liquid by cooking briefly and cooling before topping.
Is almond flour the same as almond meal?
Not exactly. Almond flour is finer and gives a better crust texture. If almond meal is all you have, it works, but the crust will be more rustic.
How long do these need to chill?
At least 1 hour is ideal.
If you can wait 2–3 hours, the texture becomes even creamier and more set.
Final Thoughts
These no-bake keto strawberry cheesecake jars are the kind of dessert that feels special without being complicated. They’re creamy, bright, and balanced, with enough sweetness to satisfy and none of the sugar spike. Keep the basic method in your back pocket, then mix up the toppings and flavors to fit the season—or your cravings.
Simple, reliable, and downright delicious.
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