I love this recipe because it’s smooth, airy, and naturally sweet without tasting artificial. The almond crust adds just the right amount of richness, while the strawberry mousse keeps everything light and refreshing. I also like that it’s mostly no-bake, making it perfect for warm days or make-ahead entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust 1 1/2 cups almond flour 3 tbsp powdered monk fruit sweetener 1/4 tsp salt 1/4 cup unsalted butter, melted
Strawberry mousse cheesecake filling 16 oz cream cheese, softened 1/2 cup powdered allulose 1 cup heavy whipping cream, cold 1/2 cup strawberry purée 1 tsp vanilla extract
Optional topping Fresh strawberries, halved
Directions
I start by preheating the oven to 350°F and lining the bottom of a 7-inch springform pan with parchment paper.
For the crust, I mix the almond flour, powdered monk fruit, salt, and melted butter until evenly combined. I press the mixture firmly into the bottom of the pan and bake it for 10 minutes. I let the crust cool completely before adding the filling.
To make the filling, I beat the cream cheese for 2 to 3 minutes until completely smooth. I add the powdered allulose and continue beating until the mixture is creamy and free of lumps. I mix in the strawberry purée and vanilla until everything is evenly blended.
In a separate bowl, I whip the cold heavy cream to soft peaks, which usually takes about 2 to 3 minutes. I gently fold the whipped cream into the strawberry cream cheese mixture until it’s light and airy.
I spread the filling evenly over the cooled crust and smooth the top. I refrigerate the cheesecake for at least 6 hours, or overnight, until fully set. Just before serving, I garnish it with fresh strawberries.
Servings and Timing
This cheesecake makes about 8 servings. Prep time takes around 25 minutes, baking time for the crust is about 10 minutes, and chilling time is at least 6 hours, though I prefer overnight for the best texture.
Variations
I sometimes swap strawberries for raspberries or blueberries using the same method. When I want extra flavor, I add a little lemon zest to the filling. I also like making individual mini cheesecakes using muffin liners for easy portioning.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. I don’t reheat it and always serve it chilled. For cleaner slices, I run a knife under hot water and wipe it dry between cuts.
FAQs
Can I make this completely no-bake?
I can skip baking the crust and simply chill it, though baking gives it a firmer texture.
How do I get the smoothest filling?
I make sure the cream cheese is fully softened and beat it well before adding other ingredients.
Can I use frozen strawberries?
I can, as long as I thaw them completely and blend them into a smooth purée.
Is this cheesecake very sweet?
I find it lightly sweet and balanced, but I can adjust the sweetener to taste.
Can I freeze this cheesecake?
I can freeze it for up to one month, then thaw it overnight in the refrigerator before serving.
Conclusion
This sugar-free strawberry mousse cheesecake is a dessert I love serving when I want something beautiful, creamy, and lighter than a traditional cheesecake. I enjoy how fresh the strawberry flavor tastes and how smoothly it slices after chilling. It’s an elegant treat that feels special without being complicated.
This no-bake strawberry mousse cheesecake is light, creamy, and made with a buttery almond flour crust. A low-carb, sugar-free dessert perfect for spring or summer treats.
Ingredients
Crust (bottom-only):
1 ½ cups almond flour
3 tbsp powdered Monk Fruit sweetener (e.g., Lakanto or Swerve)
¼ tsp salt
¼ cup unsalted butter, melted
Strawberry Mousse Cheesecake Filling:
16 oz cream cheese, softened
½ cup powdered Allulose
1 cup heavy whipping cream, cold
½ cup fresh strawberry purée (blend strawberries until smooth)
1 tsp vanilla extract
Optional Topping:
Fresh strawberries, halved
Instructions
Prep the pan:
Preheat oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.
Make the crust:
In a bowl, mix almond flour, powdered Monk Fruit, salt, and melted butter until combined.
Press mixture firmly into the bottom of the pan.
Bake for 10 minutes, then cool completely.
Prepare the filling:
In a large bowl, beat cream cheese until smooth (2–3 minutes).
Add powdered Allulose and beat until creamy.
Mix in strawberry purée and vanilla until fully blended.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into the strawberry mixture until light and airy.
Assemble and chill:
Spread the filling evenly over the cooled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set.
Serve:
Garnish with halved fresh strawberries. Slice and enjoy!
Notes
Strain strawberry purée to remove seeds for a smoother texture.
For sharp, clean slices, chill overnight and use a hot knife to cut.
Store covered in the refrigerator for up to 4 days.
