Guilt free strawberries and blissful chocolate cheesecake will be your quick go to for a delicious low carb no-bake anytime dessert.

No-bake chocolate covered strawberry cheesecake by Chocolates by Tomes.

INGREDIENTS

CRUST

  • 1 & 1/4 cup almond flour
  • 5 tbsp cocoa powder
  • 5 tbsp sweetener
  • 3 & 1/2 tbsp butter, melted
  • 7 or 8 smallish strawberries, thinly sliced

STRAWBERRY CHEESECAKE FILLING

  • 3 cups chopped strawberries
  • 1/4 cup plus 2 tbsp water, divided
  • 2 tbsp gelatin
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 454g low fat cream cheese, softened
  • 3/4 cup sweetener
  • 1/2 tsp liquid stevia extract

CHOCOLATE GANACHE

  • 5 tbsp butter
  • 57 grams Chocolate by Tomes unsweetened chocolate
  • 1/4 cup sweetener
  • 1/2 tsp vanilla extract

INSTRUCTIONS

CRUST

  1. In a 23 cm spring form pan, stir together almond flour, cocoa powder and sweetener.
  2. Add melted butter and mix until well combined. Press firmly and evenly into the bottom of the pan. Stand sliced strawberries upright around edge of crust to create a border. Set aside.

STRAWBERRY CHEESECAKE FILLING

  1. In a medium saucepan over medium heat, bring strawberries and 1/4 cup water to a boil. Reduce heat to low and cook until strawberries can be mashed with a fork, about 5 minutes. Mash or blend berries into a puree.
  2. In a small bowl, stir together gelatin and 2 tablespoons water. Let it rest for a minute. Add to strawberry puree and stir until gelatin is completely dissolved. Let mixture cool while continuing.
  3. In a large bowl, beat whipping cream with vanilla until it holds soft peaks. Set aside.
  4. In another large bowl beat cream cheese until smooth. Beat in sweetener until combined and then beat in berry puree.
  5. Carefully fold in whipped cream until combined. Spread mixture carefully over crust.
  6. Refrigerate at least 3 hours until set.
  7. Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border. Remove sides.

CHOCOLATE GANACHE

  1. In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
  2. Stir in powdered sweetener and vanilla extract.
  3. Let cool 5 to 10 minutes, until thickened but still pourable.
  4. Pour over top of cake, allowing it to drip down sides.
  5. Let it set for 20 minutes before serving.
  6. For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of the cheesecake.

RECIPE NOTES

  • Serves 16. Each serving has 8.46 g of carbs and 2.81 g of fibre. Total NET CARBS = 5.65 g.
  • Food energy: 267kcal Saturated fatty acids: 12.75g Total fat: 23.20g Calories from fat: 208 Cholesterol: 57mg Carbohydrate, by difference: 8.46g Total dietary fibre: 2.81g Protein: 5.81g
  • Serves 16 servings.
  • For this recipe gelatin that is grain fed is recommended.
  • The sugar substitute in this recipe is a granulated sweetener. We recommend using a product based on erythritol (and not xylitol).