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Looking for a refreshing no-bake dessert? This Keto Strawberry Cheesecake Icebox Cake is layered with almond flour crust, creamy cheesecake, and fresh strawberries—only 4g net carbs per slice!
For the Crust:
1½ cups almond flour
¼ cup erythritol powder
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 pure vanilla extract
For the Layers:
1½ cups fresh strawberries, sliced
Optional toppings: extra whipped cream, crushed nuts
In a medium bowl, mix almond flour, erythritol, melted butter, and vanilla extract until crumbly.
Press the crust mixture into the bottom of a springform pan using a spatula. Chill in the fridge for 10 minutes.
In a large mixing bowl, beat softened cream cheese and powdered erythritol until smooth.
In a separate chilled bowl, beat the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Add vanilla extract and mix until well combined.
Spread half of the cheesecake filling over the chilled crust. Layer with half of the strawberry slices.
Add the remaining cheesecake filling and smooth the top. Decorate with the remaining strawberry slices.
Cover and refrigerate for at least 4 hours or overnight to set.
Slice and serve chilled. Enjoy!
Soften Cream Cheese: Let cream cheese sit at room temperature before beating for the smoothest texture.
Optional Bake: Bake crust at 350°F for 8–10 minutes if you prefer a firmer base. Cool before adding filling.
Whipping Cream Tip: For best results, chill both the cream and mixing bowl before whipping.
Dairy-Free Option: Substitute dairy-free cream cheese and coconut cream for a plant-based alternative.
Find it online: https://allcookedup.com/strawberry-cheesecake-icebox-cake/