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 some time, I was surfing on the web the other day. Looking to find new, exciting thoughts, inspiring meals that I’ve never used before, to surprise my family with. Looking for a long time yet couldn’t discover too many interesting things. Right before I thought to give up on it, I came upon this scrumptious and simple dessert simply by chance. The dessert looked so delicious on its photos, that called for prompt action.

It absolutely was not so difficult to imagine the way it’s created, its taste and just how much my husband will like it. Mind you, it is rather simple to keep happy the guy when it comes to puddings. Anyways, I got into the page: Suncakemom and then followed the comprehensive instuctions which were coupled with great photographs of the task. It really makes life much simpler. I could suppose it’s a slight hassle to shoot snap shots down the middle of baking in the kitchen as you will often have sticky hands and so i highly appreciate the time and energy she placed in to build this post .

With that in mind I am encouraged to present my own, personal formulas in a similar fashion. Many thanks the concept.

I was fine tuning the main mixture to make it for the taste of my loved ones. I have to mention that it was an awesome success. They loved the flavor, the overall look and loved getting a treat such as this in the midst of a hectic week. They quite simply asked for lots more, more and more. So next time I’m not going to make the same mistake. I’m going to multiply the amount .

The origanal Quick Keto Cheesecake No Bake is from 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.

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