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 most recently have a little time, I had been surfing on the internet the other day. In need of new, intriguing thoughts, inspirational recipes that I’ve never tested before, to surprise my family with. Looking for quite some time but couldn’t find lots of interesting things. Right before I thought to give up on it, I came upon this fabulous and simple dessert simply by chance. The dessert looked so tempting

on its photo, it required prompt actions.

It had been easy to imagine just how it’s made, its taste and how much boyfriend is going to want it. Actually, it is extremely easy to impress the man in terms of puddings. Anyway, I visited the website: Suncakemom and used the detailed instuctions which were coupled with superb pics of the process. It really makes life less difficult. I could imagine that it is a slight hassle to shoot photographs down the middle of baking in the kitchen as you will often have gross hands and so i seriously appreciate the effort and time she placed in to make this post .

That being said I am encouraged to present my own recipes similarly. Appreciate your the concept.

I had been tweaking the main formula create it for the taste of my loved ones. I have to tell you it was an awesome success. They loved the flavor, the overall look and loved getting a sweet like this in the middle of a lively week. They basically requested lots more, a lot more. So next time I am not going to commit the same mistake. I’m going to twin the volume to keep them happy.

There are more Quick Keto Cheesecake No Bake at 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.