Quick Keto Cheesecake No Bake

Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!

As I recently have a little time, I was searching on the internet the other day. On the lookout for fresh, fascinating ideas, inspiring meals that I’ve never tasted before, to astonish my family with. Searching for quite some time yet couldn’t come across too many interesting things. Right before I wanted to give up on it, I stumbled on this delicious and easy dessert simply by accident on Suncakemom. It seemed so scrumptious on its image, it required prompt actions.

It was easy to imagine the way it is created, its taste and how much my husband is going to like it. Mind you, it is rather easy to delight the guy when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the website and simply used the precise instuctions which were combined with great images of the procedure. It just makes life quite easy. I can imagine that it is a bit of a hassle to take snap shots down the middle of cooking in the kitchen as you will often have sticky hands therefore i really appreciate the time and energy she devote for making this post .

With that said I’m empowered to present my very own formulas in the same way. Many thanks for the thought.

I had been tweaking the main mixture to make it for the taste of my loved ones. I must mention it was an incredible outcome. They enjoyed the taste, the overall look and enjoyed getting a delicacy like this in the middle of a busy workweek. They ultimately requested lots more, a lot more. So the next time I am not going to commit the same miscalculation. I’m likely to double the amount .

You can find more Keto Cheesecake No Bake at SunCakeMom


Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.

Grind the nuts and the butter together.

Cream the cheese and sweetener of choice with an electric beater.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.


Rinse, clean then cut the strawberries up.

On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)

Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.

Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)


When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.