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 had been surfing on the internet the other day. In need of fresh, fascinating ideas, inspirational dishes that I have never tried before, to delight my family with. Hunting for a while unfortunately could not find lots of interesting things. Just before I thought to give up on it, I came across this delightful and simple treat simply by chance. It looked so scrumptious on its snapshot, it called for rapid actions.

It absolutely was simple enough to imagine the way it’s made, its taste and how much my hubby is going to want it. Mind you, it is rather simple to delight the man when it comes to puddings. Anyway, I visited the webpage: Suncakemom and then used the detailed instuctions that had been coupled with superb snap shots of the procedure. It just makes life much easier. I could suppose it is a slight hassle to shoot pics in the midst of cooking in the kitchen as you may typically have sticky hands therefore i sincerely appreciate the time and energy she devote for making this post .

That being said I am encouraged presenting my personal recipes similarly. Many thanks for the thought.

I had been fine tuning the original formula to make it for the taste of my family. I can say it was an incredible success. They loved the taste, the consistency and enjoyed having a sweet like this during a hectic week. They ultimately wanted more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m likely to double the quantity to make them happy.

The Keto Cheesecake No Bake originally 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.