Chocolate Strawberry Cheesecake KETO (Carolyn)

 

What to serve for dessert without turning on your oven?  The solution is simple, my friends. All you need to do is whip up this creamy no bake cheesecake. It’s been one of my most popular keto desserts for a long time, and with good reason. It’s delicious and so beautiful, everyone will think you slaved over it. Shhhh, the secret is ours.

Servings: 16    |    Carbs:  5

Tips:

• Whisk the crust ingredients until they begin to clump together. Then press them firmly into the bottom of a 9 inch springform pan. To smooth it out, you can use a flat bottomed glass or measuring up. 

• Take some strawberry slices and set them standing up around the inside of the pan, on top of the crust. They should stick easily to the sides of the pan and create an eye-catching border around the finished cheesecake.

• Bring the berries to a boil with a little water and cook until soft. Then mash them up with a fork or a potato masher.

• Bloom the gelatin in some water and once it’s thickened, stir it into the warm berry puree until the gelatin dissolves.

• Whip the cream to stiff peaks with the vanilla.

• Beat the cream cheese with the powdered sweetener, then beat in the berry puree. Finally, fold in the whipped cream and pour the batter over the crust.

• Patience, friends! You need to let the cheesecake set a full 3 hours in the fridge.

• Bring the cream to a simmer for the keto chocolate ganache. Once everything is melted and smooth, dip 4 whole strawberries into the chocolate. Set them on a waxed paper lined plate and refrigerate until set.

• Pour the remaining ganache all over the top of the cake.

See, it’s really not that hard. You dirty a number of bowls, but the end result is worth it, believe me! It’s the best keto strawberry cheesecake you will ever make.

Ingredients:

No Bake Crust

• 1 ¼ cup almond flour
• ¼ cup cocoa powder
• ¼ cup Swerve Sweetener
• Pinch salt
• ¼ cup butter melted
• 7 or 8 smallish strawberries thinly sliced
• Strawberry Cheesecake Filling
• 2 ½ cups chopped strawberries
• ¼ cup plus 2 tablespoon water divided
• 1 tablespoon grassfed gelatin
• ¾ cup heavy whipping cream
• 1 teaspoon vanilla extract
• 16 ounces cream cheese softened
• 1 cup powdered Swerve Sweetener

Chocolate Ganache

• ⅓ cup heavy whipping cream
• 1 ½ ounces unsweetened chocolate chopped
• 2 tablespoon powdered Swerve Sweetener
• 1 tablespoon allulose or BochaSwee
• ½ teaspoon vanilla extract

Instructions:

Crust

Lightly grease a 9-inch springform pan.

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Press the m ixture firmly and evenly into the bottom of the prepared pan. Stand the berry slices upright around edge of the crust to create a border. Set aside.

Strawberry Cheesecake Filling

In a medium saucepan over medium heat, bring the chopped strawberries and 2 tablespoons of the water to a boil. Reduce the heat to low and cook until the berries can be mashed with a fork, about 5 minutes. Remove from heat and mash into a puree.

Place the remaining ¼ cup water in a small bowl and sprinkle the surface with the gelatin. Let sit a few minutes to thicken. Add the gelled mixture to the strawberry puree and stir until the gelatin is completely dissolved. Set aside.

In a large bowl, beat the whipping cream with the vanilla until it holds soft peaks. Set aside.

In another large bowl beat the cream cheese until smooth. Beat in the sweetener until combined and then beat in the strawberry puree.

Carefully fold in the whipped cream until no streaks remain. Spread the filling over the crust. Refrigerate at least 3 hours until set.

Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border). Remove the sides.

Chocolate Ganache

In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.

Add the sweeteners and vanilla extract and whisk until smooth. Dip a few whole strawberries into the ganache and place on a waxed paper lined dish. Refrigerate until set.

Pour the remaining ganache over the top of the cake, spreading to the edges and letting some drip down the sides. Place the chocolate covered strawberries on the top of the cake.

Refrigerate 20 minutes or so to set the chocolate.

Source:  All Day I Dream About Food