Strawberry Cheesecake Icebox Cake

Why You’ll Love This Recipe

I really enjoy this recipe because it’s light, satisfying, and completely keto-friendly. The almond flour crust provides a soft, nutty base, while the whipped cream and cream cheese filling gives it that signature cheesecake richness. The strawberries on top bring a burst of freshness that ties everything together. I love that I don’t need to heat up the kitchen to make it, and it always impresses—even non-keto eaters go back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 ½ cups almond flour
¼ cup powdered erythritol
¼ cup melted unsalted butter
½ teaspoon vanilla extract

For the cheesecake filling:
8 oz full-fat cream cheese, softened
⅓ cup powdered erythritol
½ cup heavy whipping cream, chilled
1 teaspoon vanilla extract

For the strawberry layers:
1 ½ cups fresh strawberries, sliced

Optional toppings:
Extra whipped cream
Crushed nuts

Directions

1. In a medium bowl, I mix the almond flour, powdered erythritol, melted butter, and vanilla until the mixture resembles coarse crumbs.

2. I press the crust mixture into the bottom of a springform pan using a spatula, smoothing it into an even layer. I place it in the fridge to chill for 10 minutes.

3. In a large bowl, I beat the softened cream cheese and powdered erythritol together until smooth and fluffy.

4. In a separate chilled bowl, I beat the heavy cream until stiff peaks form.

5. I add the vanilla extract and gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

6. I spread half of the cheesecake filling over the chilled crust.

7. I layer half of the sliced strawberries on top of the filling.

8. I repeat with the remaining cheesecake mixture and top with the remaining strawberries, smoothing the surface with a spatula.

9. I cover and refrigerate the cheesecake for at least 4 hours, or overnight for best results.

10. Once set, I slice and serve—sometimes with a dollop of extra whipped cream or a sprinkle of chopped nuts.

Servings and Timing

This recipe yields 10 slices and takes 20 minutes to prep, with a total time of 4 hours and 20 minutes including chilling. It’s the perfect make-ahead dessert for any occasion.

Variations

I like to customize this cheesecake based on what I’m in the mood for:

• Baked Crust Option: I bake the almond flour crust at 350°F for 8–10 minutes, then cool completely before adding the filling.

• Berry Swap: I use blueberries, raspberries, or a mix of fresh berries instead of strawberries.

• Nutty Crust: I add chopped pecans or walnuts to the crust for extra texture.

• Chocolate Drizzle: I drizzle melted sugar-free chocolate over the top for a decadent finish.

• Dairy-Free Version: I substitute coconut cream and dairy-free cream cheese for a plant-based variation (though the texture will be slightly different).

Storage/Reheating

Refrigerator: I store the cheesecake in an airtight container for up to 4–5 days.
Freezer: I wrap individual slices in plastic wrap and freeze them in an airtight container for up to 1 month. I thaw slices in the fridge overnight before serving.

FAQs

Is this strawberry cheesecake low in carbs?

Yes, it’s low in carbs and keto-friendly. Each slice contains about 4g net carbs and 2g fiber, making it ideal for low-carb diets.

Can I make it dairy-free?

Yes. I use dairy-free cream cheese and whipped coconut cream instead of dairy, but the texture may differ slightly.

Can I prepare this dessert in advance?

Absolutely. I often make it the night before and let it chill overnight. It sets beautifully and tastes even better the next day.

Can I bake the crust?

Yes, baking the crust for 8–10 minutes at 350°F helps it hold together better and adds a slightly toasty flavor. Just make sure it’s fully cooled before layering.

What’s the best pan to use?

I prefer using a springform pan for easy slicing and presentation, but a glass dish or pie plate also works.

Conclusion

This Strawberry Cheesecake Icebox Cake is a refreshing and creamy no-bake treat that checks all the boxes—easy to make, keto-approved, and absolutely delicious. I love how it’s layered with rich cheesecake filling and fresh strawberries over a nutty almond crust, and it never fails to satisfy my sweet tooth. Whether I’m making it for a summer party or a cozy night in, this dessert always feels like a special indulgence—with none of the guilt.