If you’re following a low carb or keto lifestyle and craving something rich and creamy, this crustless strawberry keto cheesecake is exactly what you need. It delivers all the classic cheesecake flavor you remember, just without the crust and without the sugar.

This recipe was inspired by traditional strawberry cheesecake, but simplified to fit a low sugar plan. It’s smooth, dense, and lightly sweet, topped with fresh strawberries for a bright finish. The best part is that you only need a handful of basic ingredients you probably already keep in your fridge.

Why You’ll Love This Crustless Keto Cheesecake

No crust to fuss with
Naturally low carb and gluten free
Rich, creamy texture
Simple ingredients
Perfect for birthdays, holidays, or meal prep

Whether you’re strictly keto or just cutting back on sugar, this cheesecake makes it easy to enjoy dessert without feeling like you’re missing out.

Ingredients You’ll Need

This cheesecake relies on classic, full fat ingredients for its texture and flavor.

Cream cheese, softened
Sour cream
Eggs
Heavy cream
Stevia or preferred low carb sweetener
Vanilla extract
Fresh strawberries for topping

Choose a stevia blend you enjoy, since sweetness levels and aftertaste can vary by brand. If you are used to stevia, you likely won’t notice any aftertaste at all.

How to Make Crustless Strawberry Keto Cheesecake

1. Prepare the Pan and Oven

Preheat your oven. For best results, place a pan of water on the lower rack while the oven heats. This creates steam and helps prevent cracks in the cheesecake.

Use a 9 inch springform pan for thicker slices, or a larger pan if you prefer a thinner cheesecake.

2. Make the Filling

In a stand mixer or large bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetener and mix well.

Blend in the sour cream and heavy cream until fully incorporated. Add the eggs one at a time, mixing just until combined. Stir in vanilla extract.

Avoid overmixing once the eggs are added, as this can introduce too much air and lead to cracking.

3. Bake

Pour the batter into your prepared pan and smooth the top.

Bake until the center is mostly set but still slightly jiggly. The edges should look firm and lightly golden.

Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open. This slow cooling process also helps prevent cracks.

4. Chill

Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. This allows the texture to fully set and develop flavor.

5. Add the Strawberries

Top with fresh sliced strawberries just before serving. Because strawberries are lower in net carbs compared to many fruits, they’re a great choice for keto desserts.

Carb Count and Serving Size

Slice into 8 portions for generous servings. Depending on your exact ingredients and sweetener, each slice will average around 8 net carbs, especially if topped with a small portion of berries.

For accurate tracking, add up the total net carbs from all ingredients and divide by the number of slices you cut.

Tips for Success

Use full fat cream cheese for the best texture.
Make sure all refrigerated ingredients are at room temperature before mixing.
Do not skip the chill time. Cheesecake needs time to set properly.
If you’re planning to enjoy a slice later in the day, balance your other meals accordingly to stay within your carb goals.

Storage

Store leftovers covered in the refrigerator for up to 4 days. This cheesecake also tastes fantastic straight from the fridge.

You don’t have to be keto to love this dessert. It’s creamy, satisfying, and perfect for anyone who prefers their cheesecake without a crust. Once you try it, you may never go back.