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 web yesterday. In need of fresh, fascinating tips, inspirational recipes that I’ve never used before, to amaze my loved ones with. Hunting for a while yet could not find too many interesting things. Just before I wanted to give up on it, I discovered this delightful and simple treat by chance. It looked so yummy on its snapshot, that required rapid actions.

It was simple enough to imagine just how it’s made, how it tastes and just how much boyfriend will enjoy it. Actually, it is rather simple to please him when it comes to cakes. Anyways, I went to the page: Suncakemom and simply followed the step by step instuctions which were combined with superb pics of the process. It just makes life less difficult. I can imagine that it’s a bit of a inconvenience to take pics down the middle of baking in the kitchen because you normally have sticky hands therefore i genuinely appreciate the effort and time she placed in to build this post .

That being said I’m encouraged to present my personal dishes in the same way. Appreciate your the concept.

I had been tweaking the initial recipe to make it for the taste of my loved ones. I must tell you it turned out an incredible outcome. They loved the flavor, the overall look and loved having a delicacy like this in the midst of a lively week. They quite simply asked for even more, many more. Hence next time I’m not going to make the same miscalculation. I’m going to double the volume .

You can find the original Quick Keto Cheesecake No Bake and more 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.