Strawberry Cheesecake Jars (No Bake, Keto)

Guilt-free, no baking required, AND a delicious dessert? Who knew you could have all three of these perks all at once — well here is the recipe to show you how! If you’re confused about how strawberries are keto — it is all about moderation. Too many strawberries will break your keto diet but this recipe has very minimal so you are safe to indulge without any guilt.

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Yield: 4 servings

Strawberry Cheesecake Jars (No Bake)

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These no bake keto strawberry cheesecake jars are perfect for when you're craving something sweet but don't have time to bake. They're so easy to make and they taste amazing!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

Strawberry Layer

• 5.5 oz (155g) frozen strawberries
• 1 tbsp sugar
• 1 tsp water
• 1 tsp chia seeds

Base

• 2 oz (½ cup) ground almonds
• ½ tbsp sugar
• 1 tbsp butter melted
• ¼ tsp vanilla

Filling

• ½ cup cream cheese
• ½ cup heavy cream
• 1.5 tbsp sugar
• ½ tsp vanilla

Optional to serve

• Fresh strawberries

Instructions

Strawberry Layer 

1. In a small pan on a medium heat add the strawberries and water. Add swerve confectioners and stir until thick. Add chia seeds or you also ground them to thicken if you like to get more like a jam texture. Remove from heat and let it cool completely before you continue working with it.

Base

1. In a small bowl add ground almonds, melted butter, swerve confectioners sweetener, vanilla extract and stir until combined. Set it aside for later.

Filling 

1. In a medium bowl whisk the heavy cream until it doubles.
2. In another bowl whisk the cream cheese. Add swerve confectioners sweetener and vanilla and whisk until combined.
3. Combine the two creams together using a spatula. 

Layering

1. In the jar, first layer the base. You may want to leave a small amount aside to sprinkle on the top of the jars from this mixture. Then with a spoon add from the filling and top with a strawberry layer. Sprinkle with the rest of the base and optionally add fresh strawberry on each jar or serving glass.

Notes

This recipe uses frozen strawberries for the strawberry layer. While you can use fresh strawberries, frozen is recommended since the juices from the strawberries are extracted easier in the heating process than fresh. If you decide to use fresh strawberries you may need to crush them before trying to heat them.

Swerve confectioners sugar is an amazing keto sugar substitute. You can buy this product in most grocery stores or online. If you happen to not be able to acquire this specific brand there are plenty of other keto-friendly confectioners sugar options to choose from. You may need to do a little research and make sure it is guaranteed to be keto.

If you would like your strawberry layer slightly thicker, grind the chia seeds before mixing them in with the remaining ingredients. (You can do this by blending them in a blender or a food processor.)

To make this cheesecake jar nut free, instead of using almonds you can use sunflower seeds or pumpkin seeds as a substitute. This way you still get the intended crunchy layer without the nuts.

The butter for the base of the cheesecake has to be melted to create the appropriate crust. This can be achieved by placing the butter in the microwave for a few seconds or heating it up on the stovetop.

Using little glass jars for this recipe will make these mini strawberry cheesecakes eye-catching and adorable. In case you don’t have any jars on hand you can use short juice glasses to get the same layering effect and still be charming.

These cheesecake jars are perfect to prep out for your weekly dessert splurge so you don’t overindulge on something else or just to satisfy a sweet tooth now and again. Have a party coming up? These strawberry cheesecake jars are also the perfect individual desserts. Not to mention, these are so quick and easy to make you only need to set aside 15 minutes of your day to make them. You can’t go wrong with that.

Tips and Tricks

• This recipe uses frozen strawberries for the strawberry layer. While you can use fresh strawberries, frozen is recommended since the juices from the strawberries are extracted easier in the heating process than fresh. If you decide to use fresh strawberries you may need to crush them before trying to heat them.
• Swerve confectioners sugar is an amazing keto sugar substitute. You can buy this product in most grocery stores or online. If you happen to not be able to acquire this specific brand there are plenty of other keto-friendly confectioners sugar options to choose from. You may need to do a little research and make sure it is guaranteed to be keto.
• If you would like your strawberry layer slightly thicker, grind the chia seeds before mixing them in with the remaining ingredients. (You can do this by blending them in a blender or a food processor.)
• To make this cheesecake jar nut free, instead of using almonds you can use sunflower seeds or pumpkin seeds as a substitute. This way you still get the intended crunchy layer without the nuts.
• The butter for the base of the cheesecake has to be melted to create the appropriate crust. This can be achieved by placing the butter in the microwave for a few seconds or heating it up on the stovetop.
• Using little glass jars for this recipe will make these mini strawberry cheesecakes eye-catching and adorable. In case you don’t have any jars on hand you can use short juice glasses to get the same layering effect and still be charming.

No Bake Keto Strawberry Cheesecake Jars

• Prep Time:10 minutes
• Cook Time:5 minutes
• Servings:4

Ingredients

Strawberry Layer

• 1 cup (155g) frozen strawberries
• 1 tbsp sugar
• 1 tsp water
• 1 tsp chia seeds

Base

• ½ cup (71g) ground almonds
• ½ tbsp sugar
• 1 tbsp butter melted
• ¼ tsp vanilla

Filling

• ½ cup (113g) cream cheese
• ½ cup (129ml) heavy cream
• 1 ½ sugar
• ½ tsp vanilla

Optional to serve

• Fresh strawberries

How to Prepare

• To make these no-bake keto strawberries cheesecake jars, you are going to need to make three different parts: the strawberry layers, the nut base, and the filling. Let’s start with making the strawberry layer.
• In a saucepan, pour one cup of frozen strawberries, one tablespoon of Swerve confectioners sugar, one teaspoon of water, and one teaspoon of chia seed. Cook these four ingredients over medium heat until the juices from the strawberries are extracted and you have a jam-like consistency. This should take about 7-10 minutes to cook together before you get this result. Once you have your “jam” cooked, place it to the side to cool (place it in the fridge for it to cool faster).

• The base of these cheesecake jars is ridiculously easy to make. First, you will need to grind up ½ cup of almonds. You can either buy a bag of crushed almonds or you can blend whole almonds in the blender (or food processor) to achieve the same effect. In a medium-sized bowl pour in the half cup of ground almonds, one tablespoon of melted butter, ½ tablespoon of Swerve confectioners sugar, and ½ teaspoon of vanilla (you can add a touch more vanilla if desired). Mix all the ingredients together with a spatula and continue to stir until the almonds are evenly coated and you have a sticky base. Go ahead and set this aside once everything is properly mixed.

• Last, but certainly not least, is the decadent cream cheese filling. It wouldn’t be cheesecake without this delicious layer. Begin by mixing ½ cup of heavy cream with a hand mixer (or standing mixer) until it begins to peak. Stop when it doubles in size and has the consistency of whipped cream. In a secondary bowl, mix ½ cup of cream cheese until it begins to soften and have a smooth butter-like texture. Add 1 ½ tablespoon of Swerve confectioners sugar to the cream cheese as well as half a teaspoon of vanilla. Once the confectioner’s sugar has been fully incorporated into the cream cheese, begin to scoop the whipped cream into the cream cheese mixture and fold the two ingredients together.

• Now that all three layers are made, it’s time to assemble the cheesecake jars! Begin by scooping some of the almond base layers into the jar. (Try and leave a little of this mixture for topping the cheesecakes when they’re done.) Press down on the mixture to make sure that it evenly coats the bottom of the jar. Next, scoop in the cream cheese layer on top of the almond crust. The cream cheese layer should take up about ¾ of the jar as it’s the main part of the cheesecake. Lastly, place a thin layer of the strawberry jam on top of the cream filling and spread it evenly across the cream cheese surface. Sprinkle a little more of the almond crust mixture on top and you can even add a few extra strawberry slices on top as well. (Repeat these steps for all four jars.)

• Now, take a step back and admire your work because these cute little cheesecake jars are picture worthy!

Frequently Asked Questions