Treat your sweetheart—or yourself—to a decadently luscious dessert sans carbo-load with these creamy bites of sugar-free heaven!
Chocolate-covered strawberries seem so romantic. The heart-like shape and deep red color of the fruit evoke nothing so much as Valentine’s Day. And rich, luxurious chocolate has been a classic sweetheart gift for generations. Pairing the two is quite literally a match made in lover’s paradise!
So, what happens when you take it a step further and combine chocolate, strawberries, and cheesecake? You get a seriously decadent treat that communicates love without saying a word. This low-carb chocolate-covered strawberry cheesecake recipe is a love letter to all the sweethearts out there who prefer sugar-free confections. It delivers all those fruity, chocolaty, creamy flavors and textures without the carbo-load.
Sure, there are a lot of steps involved—but none of them are difficult, and all of them lead you to a world-class dessert that’s as gorgeous as it is delicious. Consider it a labor of love!
How to make this a full-size cheesecake
This recipe easily adapts to a full-size dessert instead of mini cheesecakes. Line the bottom of a nine-inch springform pan with parchment paper and lightly grease the sides. Prepare the crust as directed and press it evenly into the bottom of the pan. Bake at 350°F for eight to ten minutes, until just set. Let the crust cool on a wire rack for 10 to 15 minutes while you prepare the cheesecake filling per the recipe directions.
Reduce the oven temperature to 300°F. Pour in the cheesecake filling and smooth the top. Bake for 40–50 minutes, or until the edges are set but the center still jiggles slightly when you tap the side of the pan. For the best texture and fewer cracks, let the cheesecake cool at room temperature for 10–15 minutes, then transfer it to the refrigerator and chill for at least three hours or overnight. When you’re ready to serve, remove the springform ring and drizzle your cheesecake with ganache.
How do I store leftovers?
Store leftover chocolate-covered strawberry cheesecake in an airtight container in the fridge for up to 5 days. To freeze leftovers for up to 3 months, wrap chilled individual portions in plastic wrap, then place them in a freezer-safe container or resealable bag. Thaw overnight in the fridge or at room temp for about 1 hour.
Similar recipes to try
Hungry for more low-carb cheesecake recipes? These Mini Keto Cheesecakes skip the freeze-dried fruit for more traditional flavors in individual portions. For a version that includes real fruit while keeping carbs in check, try this Keto Blackberry Cheesecake Recipe. Want to avoid baking but still achieve a decadent dessert? Go for this Keto Turtle No-Bake Cheesecake With Pecan Crust.
Low-Carb Chocolate-Covered Strawberry Cheesecake
Ingredients
For The Crust:
- 1/2 cup sugar-free dark chocolate chips
- 4 tablespoons butter softened
- 1 1/2 cups almond flour
- 1 tablespoon monk fruit sweetener
For The Cheesecake:
- 16 ounces cream cheese softened, 2 8-ounce packages
- 1/4 cup sour cream at room temperature
- 1/2 cup monk fruit sweetener
- 2 eggs at room temperature
- 2 ounces freeze-dried strawberries about 2 3/4 to 3 cups, plus more for optional garnish
For The Ganache:
- 1/4 cup sugar-free dark chocolate chips
- 1/2 tablespoon butter softened
Instructions
Make The Crust:
- Preheat oven to 350°F. Prepare a 12-cup cupcake pan with liners or a coating of nonstick cooking spray. Set aside.
- Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring in between, until melted and smooth.
- In a medium mixing bowl, mix together the almond flour and monk fruit sweetener. Pour in the melted chocolate and stir until the mixture looks like wet sand and holds together when pressed.
- Evenly distribute the crust mixture among the muffin cups, about 1 1/2 tablespoons per cup. Press each portion firmly into the bottom using the back of a spoon or your fingertips.
- Bake for 8 minutes, then remove the pan from the oven and cool completely on a wire rack.
Make The Cheesecake:
- Reduce the oven to 300°F.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and sour cream with the monk fruit sweetener on medium speed until smooth and fluffy, about 1–2 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition but avoiding overbeating once the eggs are combined. Scrape the bowl as needed to ensure an even mixture.
- Place the freeze-dried strawberries in a small food processor or seal them in a plastic bag. Crush the strawberries into a fine powder.
- Gently fold the strawberry powder into the cream cheese mixture until fully incorporated and evenly pink.
- Portion the cheesecake evenly among the baked and cooled crusts, about 2-3 tablespoons each. Smooth the tops with a spatula.
- Bake for 18–22 minutes, or until the centers are just set and look slightly jiggly if you shake the pan.
- Remove from oven and let the cheesecakes cool in the pan on a wire rack for 10-15 minutes. Transfer the pan to the refrigerator and chill for at least 3 hours or overnight.
Make The Ganache:
- When you’re ready to serve, place the chocolate chips and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until melted and glossy.
- Let the ganache cool for 1–2 minutes so it's pourable but not hot.
Finish And Serve:
- Once fully chilled, carefully remove the cheesecakes from the pan.
- Use a spoon to drizzle the warm ganache over each cheesecake. Let stand at room temperature for about 5 minutes to let the ganache set.
- Garnish with additional freeze-dried strawberries if desired and serve, or refrigerate until ready to serve.
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