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Strawberry Cheesecake Bars No Baking Required

No-Bake Strawberry Cheesecake Bars (Low-Carb, Gluten-Free)

  • Author: Irena Macri
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 15 square slices 1x
  • Category: Dessert
  • Method: Fridge-set
  • Cuisine: American
  • Diet: Gluten Free


Learn how to make no-bake strawberry cheesecake bars that are gluten-free, grain-free, low-carb and keto-friendly. Made with cream cheese, gelatin and strawberry puree, these are super delicious and easy to make.



For the crust

  • 2 cups (240 g) blanched almond flour
  • 1/2 cup desiccated coconut/shredded coconut
  • 2 tablespoons sugar-free granulated sweetener (white or brown)
  • 1.5 teaspoon vanilla extract
  • 1/3 cup melted butter or coconut oil
  • 1/4 teaspoon salt

Strawberry cheesecake filling

  • 3 teaspoons unflavoured gelatin powder (like this)
  • 1 + 1/2 tablespoons boiling water
  • 1 + 1/2 cups sliced strawberries
  • 500 g / 17 oz cream cheese
  • 1/2 cup sugar-free sweetener (white like this)
  • 2 teaspoons vanilla extract
  • 300 ml thickened/heavy cream, whipped first
  • To finish: Strawberries to decorate; you can make an extra strawberry puree to drizzle on top.
  • I used an 8-inch baking pan for the cheesecake.


  • Line a rectangular baking dish with foil or parchment paper, leaving an overhang on the sides. Set aside. I used an 8-inch baking pan.
  • Using a food processor, pulse almond meal, coconut, sugar-free sweetener, vanilla, butter and salt into wet crumbs. Press this ‘biscuit’ mixture into a thin layer over the base of the baking dish. Pop in the fridge for 10-15 minutes. 
  • Meanwhile, sprinkle gelatin over boiling water in a heatproof jug. Whisk with a fork until gelatin has dissolved. Set aside to cool.
  • Rinse out the bowl of your food processor and place it back on the base. Add the strawberries to the processor and blend on high for 1 minute until smooth. If you need to add a little water to get it started, use 1-2 tablespoons to begin with. 
  • Pour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar-sweetener and vanilla extract. Beat on medium speed for 2-3 minutes until light and fluffy. Gradually beat in gelatin mixture until combined. 
  • Whip the cream into soft peaks, just thick and creamy and fold into the strawberry cream cheese mixture. 
  • Pour mixture into the prepared pan, levelling the top with a spatula. Cover with cling wrap. Refrigerate overnight or until set, at least 2-3 hours. 
  • Use the foil/parchment paper ‘handles’ (the edges of the paper) to remove the bars from the pan, and peel them back from the sides and bottom of the bars. Slice into 9-12 bars as desired and decorate with fresh strawberries.
  • You can make extra strawberry puree to drizzle on top.


For a lighter version (those watching their calorie intake), use light cream cheese.

Total cooking time below doesn’t take into account the setting time.


  • Serving Size: 1 slice
  • Calories: 314
  • Sugar: 3.3 g
  • Sodium: 154 mg
  • Fat: 24.3 g
  • Saturated Fat: 13.5 g
  • Carbohydrates: 7.8 g
  • Fiber: 1.5 g
  • Protein: 5.6 g
  • Cholesterol: 56 mg

Keywords: Cheesecake, Strawberries, Gelatin, Gelatine, Cream Cheese, Keto, Low-Carb, Gluten-free, Grain-Free, Dessert

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