Description
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake + Partial Bake
- Cuisine: American
