Can I make these ahead of time?

Yes! These cups are perfect for prepping a day in advance. Just cover and refrigerate. If you’re making them for Mother’s Day or a special gathering, wait to add the strawberry topping until right before serving for the freshest look.

How long do they last in the fridge?

They stay fresh for up to 3 days when stored in an airtight container. The filling may firm up more over time, which actually makes the texture even better.

Freezing is not recommended. The texture of the cream cheese and yogurt can change after thawing. These are best enjoyed fresh or chilled from the fridge.

Can I use frozen strawberries?

You can—but be sure to thaw and drain them well before mashing. Fresh strawberries offer the best texture and flavor, especially if you’re making these as a quick dessert idea for guests.

What can I use instead of almond flour for the crust?

If you’re avoiding nuts, you can skip the crust or try crushed sunflower seed meal. Or keep it crustless for a lighter, even faster treat.

Are these kid-friendly?

Absolutely. The natural sweetness from the berries and smooth filling make them a great family dessert idea , even for kids not following a keto diet.

Do I have to include the chia seeds?

Not at all. They help thicken the strawberry layer slightly but can be left out with no problem.

Guilt-Free Keto Strawberry Cheesecake Cups (No-Bake)

Description

Creamy, low-carb cheesecake cups made with real strawberries and no added sugar. These no-bake treats are quick to prep and perfect for Mother’s Day or a weeknight dessert.

Ingredients

For the crust (optional):

1/2 cup almond flour
2 tbsp melted butter
1 tbsp powdered erythritol
Pinch of salt

For the filling:

1 cup full-fat cream cheese, softened
1/2 cup plain full-fat Greek yogurt (unsweetened)
1/4 cup powdered erythritol or monk fruit blend (adjust to taste)
1 tsp vanilla extract
1/2 tsp lemon juice (optional)

For the strawberry topping:

1/2 cup fresh strawberries, finely chopped
1 tsp chia seeds (optional)
A few drops of liquid stevia or sweetener of choice (optional)

Instructions

Make the crust (optional):
Mix almond flour, butter, erythritol, and salt. Press into 4 small cups. Set aside.
Prepare the filling:
Beat cream cheese and Greek yogurt until smooth. Add sweetener, vanilla, and lemon juice. Mix until fluffy.
Make the strawberry topping:
Mash strawberries with a fork. Stir in chia seeds and sweetener. Let sit for 5–10 minutes to thicken.
Assemble the cups:
Spoon filling over crust or directly into cups. Top with strawberry mix.
Chill:
Refrigerate for 1 hour to firm up. Serve chilled.

Notes

Skip the crust for fewer calories.
Raspberries or blueberries also work well.
Best enjoyed within 3 days.
Great for Mother’s Day, birthdays, or quick dessert cravings.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 125mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

Keywords: Keto strawberry cheesecake cups, no bake keto dessert, low carb cheesecake, sugar free cheesecake cups, healthy strawberry dessert