There’s something irresistible about a creamy, fruity dessert that takes almost no effort—and that’s exactly what these Keto Low-Carb No-Bake Strawberry Cheesecake Jars deliver. They taste like classic strawberry cheesecake but in a lighter, protein-packed, no-bake form you can whip up in minutes.
If you follow a keto, low-carb, or high-protein lifestyle, this recipe feels like a luxury you can enjoy without the sugar crash. Fresh strawberries, fluffy cheesecake cream, and a subtly sweet low-carb crust come together for a dessert that feels indulgent yet aligns beautifully with clean-eating goals.
Whether you’re craving a guilt-free sweet treat or you need a quick make-ahead dessert for the week, these jars stay true to their promise: wholesome, macro-friendly, and ready whenever you are.
4. Look at the Recipe
- Soft, creamy cheesecake layers with a pretty pink strawberry swirl
- Bright berry flavor with a lightly sweet vanilla finish
- Low carb, high protein, and perfect when you want a dessert that aligns with your goals
5. Ingredients Needed
For the Low-Carb “Crust” Layer
- ½ cup almond flour
- 1 tbsp melted butter
- 1 tbsp granular erythritol or allulose
- ¼ tsp cinnamon (optional)
- Pinch salt
For the Cheesecake Filling
- 1 cup cottage cheese (blended until smooth)
- 4 oz cream cheese, softened
- ½ cup Greek yogurt (0% or 2%)
- 3–4 tbsp powdered erythritol or allulose (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Strawberry Layer
- 1 cup fresh strawberries, diced
- 1 tbsp powdered sweetener
- 1 tsp lemon juice
6. How to Make Our Keto Strawberry Cheesecake Jars
- Prepare the crust:
In a small bowl, mix almond flour, melted butter, sweetener, cinnamon, and salt until it resembles soft crumble. Set aside. - Blend the cheesecake base:
In a food processor, blend cottage cheese until completely silky. Add cream cheese, Greek yogurt, sweetener, vanilla, and lemon juice. Blend again until the mixture becomes smooth, creamy, and thick. - Make the strawberry layer:
In a separate bowl, combine diced strawberries with lemon juice and sweetener. Gently mash a few pieces to release juice, keeping most chunks intact. - Assemble the jars:
Add 1–2 spoonfuls of almond-flour crust to the bottom of each jar. Spoon in a thick layer of cheesecake cream. Add a spoonful of strawberries. Repeat layers if your jars are tall. - Chill:
Cover and refrigerate for at least 1 hour to help flavors settle and the cream firm up slightly. - Serve:
Enjoy straight from the jar—sweet, creamy, and perfectly keto-friendly.
7. Storage & Serving Suggestions
- Refrigerate: Keep jars chilled for up to 4–5 days.
- Freezing: Freeze without the strawberries for up to 1 month; add berries when serving.
- To serve: Top with a dollop of whipped cream, extra sliced berries, or a sprinkle of almond flour for crunch.
- Pair with a low-carb latte, sugar-free iced tea, or a protein coffee for a balanced treat.
8. Tips & FAQs
Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid before mixing with sweetener.
Can I replace the cottage cheese?
Use ½ cup additional Greek yogurt or cream cheese—but cottage cheese keeps it high protein.
What if my cheesecake layer is too thick?
Add 1–2 tbsp almond milk or a splash of lemon juice and blend again.
Is this Weight Watchers friendly?
Yes—use fat-free Greek yogurt and reduced-fat cream cheese to lower points.