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–+ servings

Keto Strawberry Cheesecake Cups

Rose
Keto Strawberry Cheesecake Cups are creamy, no-bake, low-carb desserts made with a buttery almond flour crust, smooth vanilla cheesecake filling, and a fresh strawberry topping. Perfectly portioned and gluten-free, they’re ideal for entertaining or meal prep.
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Prep Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 cups
Calories 265 kcal

Equipment

  • mixing bowls
  • hand mixer
  • measuring cups and spoons
  • spoon or spatula
  • small jars or dessert glasses

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup allulose (or erythritol or monk fruit sweetener)
  • 3 tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1 pinch salt
  • 8 oz cream cheese, softened
  • 4 tbsp powdered allulose
  • 2 tsp vanilla extract
  • 2 tbsp Greek yogurt or sour cream (optional)
  • 1 cup fresh strawberries, finely chopped
  • 2 tbsp sugar-free strawberry jam or chia jam
  • 6 leaves fresh mint leaves (optional garnish)

Instructions
 

  • In a medium bowl, combine almond flour, allulose, melted coconut oil, vanilla extract, cinnamon (if using), and a pinch of salt. Mix until the texture resembles moist sand and holds together when pressed. Divide evenly into jars and press firmly to form the base layer.
  • In a separate bowl, beat softened cream cheese with powdered allulose and vanilla extract using a hand mixer until light, fluffy, and completely smooth. Fold in Greek yogurt or sour cream if using.
  • Spoon or pipe the cheesecake filling evenly over the crumb base in each jar. Smooth the tops with a spoon or spatula for an even layer.
  • Gently mix chopped strawberries with sugar-free strawberry jam in a small bowl. Spoon the mixture evenly over the cheesecake layer.
  • Refrigerate the assembled cups for at least 30 minutes (or up to 2 hours) to allow the layers to set and flavors to meld.
  • Garnish with fresh mint leaves if desired. Serve chilled for the best texture and flavor.

Notes

Use finely ground almond flour for the best crust texture. Always soften cream cheese at room temperature for 30–60 minutes to prevent lumps. Powder granular sweeteners before adding to the filling for a smooth consistency. Drain strawberries if they release excess liquid. Chill at least 30 minutes before serving for best texture. Store in the refrigerator up to 4 days or freeze up to 1 month.

Nutrition

Calories: 265kcalCarbohydrates: 7gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 145mgPotassium: 120mgFiber: 3gSugar: 2gVitamin A: 520IUVitamin C: 18mgCalcium: 90mgIron: 1.2mg
Keyword gluten free cheesecake cups, keto cheesecake cups, low carb strawberry dessert, no bake keto dessert
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