This easy no-bake cheesecake dessert is a creamy and delicious treat. It contains no sugar or grains, is egg-free, and perfect for those who are on a specific diet (keto, paleo, low-carb, vegan.) Creating a low carb Avocado Strawberry Cheesecake has never been this easy!
If you are looking for a super easy and healthy dessert, whether it is to celebrate a happy occasion or because you are craving a small treat after dinner, then this recipe is for you.
It comes together in as little as 15 minutes, and it is one of those homemade sweet recipes that you can feel good about as well. Let's see...
- It's dairy-free, gluten-free, Keto Vegan, and Paleo approved;
- With a grain-free crunchy and nutty layer at the bottom;
- No baking required;
- This quick recipe is incredibly easy to make;
- Yet looks cute and elegant when served in individual glass cups;
- Plus, you only need a few fresh ingredients to create an incredibly creamy cheesecake-type layer that deliciously pairs well with the crunchy bottom.
Make the creamy avocado-strawberry mixture first
All you need to make the creamy part of this quick Keto cheesecake are
- Fresh strawberries, anywhere from 5 to 7 large ones, are enough.
- One large and ripe avocado. Go for that dark green-colored fruit that feels just a smidge soft when you give it a gentle squeeze.
- The creamy part of coconut milk. I usually keep a can in the fridge and then scoop out the rich, creamy part that has risen to the top when ready to make this dessert. But if you forget to do this step. No worries. Just give the coconut milk a good stir, so the fatty part is well mixed with the watery element and use half a cup of that. It works just as well.
- I also add some stevia powder or Monkfruit sweetener to make it a tad extra entertaining. A little goes a long way! I suggest about two teaspoons. I find Stevia powder to be much sweeter than Monkfruit sweetener, and if not careful, it can overpower and ruin the taste of your dessert. So start with a tiny amount—like a teaspoon—and taste-test before adding more.
- I use either Organic Stevia (from Wholesome sweetener) or organic extract powder from Better Stevia (non-GMO).
- I like to store the creamy mixture covered in the fridge to cool a bit while preparing the nutty crumble.
Note: If not on a low carb diet, you can opt to blend two pitted fresh dates with the fruits until smooth.
Next up is the crunchy coconut and nut crumble
For the crunchy bottom layer, I like to use
- Roasted and salted sunflower seeds
- Unsweetened and shredded dried coconut flakes
- Cinnamon and Stevia powder (or Monkfruit sweetener) to add more sweetness
- And coconut oil
Note: Pistachios, cashews, or Brazilian nuts are alternative options. I would stray away from adding peanuts or walnuts. Their flavor is a bit too intense and might overpower the avocado-strawberry cream in this recipe.
Use a food processor or blender to pulse the nuts and the coconut shreds a few times into a rustic crumble mixture (see picture above.)
Transfer to a bowl and stir in the cinnamon powder and sweetener. Again, start with one teaspoon if using Stevia powder and add only a second one if desired.
I highly recommend slightly browning or toasting the nutty mixture in some coconut oil over medium heat. It makes everything extra crunchy and allows for the nutty cinnamon flavor to pop.
Make individual dessert cups
I usually use four medium-sized glasses. You could make this into bite-sized dessert cups and go for mini (shot) glasses—that probably will get you six servings instead.
First add the nutty roasted crumble followed by a good layer of the creamy avocado strawberry mix.
I like to top it off with extra pecans and a few fresh strawberries on the side.
Can I make this ahead of time
Yes! Although best when served immediately, you can make this ahead of time too. Maybe you want to make this low carb strawberry cheesecake for a little dinner party or a cozy night at home but have little time to make it during the evening.
Prepare the dessert cups, place them together on a small tray, and then cover them with a clean kitchen towel, single-cup covers, syringe wrap, or a large enough Tupper ware top. Any of these will do. You can store it in the fridge for a day or two.
Alternatively, you can also store the prepared mixtures separately in covered bowls in the fridge and ensemble the glasses right before serving.
It's time to make this low carb dessert
I hope you will appreciate the smooth texture of the avocado-strawberry cream while the crunchy crumble at the bottom makes for that perfect nutty bite.
This easy-to-make recipe looks elegant when served in cute glasses with some extra fruits for garnish. Now all you need is a spoon and a relaxing chair.
Enjoy this creamy and guilt-free dessert!
Now go ahead and PIN this on your healthy dessert board so you'll have this recipe on hand. Always love to hear if you tried out this recipe and if it worked for you. Don't forget to subscribe to my Monthly Newsletter!
More healthy desserts you might like
- Frozen Mascarpone Cupcakes with Sweet Cherries
- Soft and Wholesome Feel Good Cookies
- How to Make Healthy Brownies without Flour
You have to make this delicious low carb and grain-free strawberry cheesecake recipe made with healthy avocados, crunchy pecans, and sunflower seeds!
TO MAKE THE CREAM:
- 1 large ripe avocado
- 1/2 cup coconut milk, the creamy part
- 2 teaspoons stevia powder or Monkfruit sweetener
- 5 to 7 large, fresh strawberries
TO MAKE THE CRUMBLE:
- 1/3 cup unsweetened shredded coconut
- 1/3 cup pecans halves, plus more to garnish
- 1/3 cup roasted sunflower seeds
- 1/2 teaspoon cinnamon powder
- 1 to 2 teaspoons stevia powder or Monkfruit sweetener
- 1 tablespoon coconut oil
MAKE THE CREAM:
- Place everything in a blender and blend until smooth; set aside covered in the fridge.
MAKE THE CRUMBLE:
- Place the coconut, pecans, and seeds in a blender. Pulse a couple of times for a few seconds until you get a finer crumble.
- Place the crumble in a bowl and stir in the cinnamon and stevia powder or Monkfruit sweetener.
- Melt the coconut oil in a small skillet over medium heat. Add in the crumble mixture. Cook and stir for about 3 - 5 minutes, or until lightly browned and crunchy in texture. Remove from the stove.
- Divide the crumble mixture evenly into 3 to 4 glasses. Swirl an equal amount of the Avocado Strawberry cream on top. Garnish with a pecan. Enjoy immediately or store in the fridge for up to two days!
Note on coconut cream: place a can of full-fat coconut milk overnight in the refrigerator. The next day, spoon out only the solidified coconut milk. Save the liquid part for smoothies. One (13.5-Fluid Ounce) can yield about 1 cup of coconut cream.
Want more Avocado Strawberry cream? Double the ingredients.
When using Stevia powder: I find it to be sweeter than the Monkfruit sweetener. I suggest starting with 1 teaspoon, taste test, and work your way up to two or more teaspoons as desired.
Amount Per Serving: Calories: 459Total Fat: 44gSaturated Fat: 15gUnsaturated Fat: 26gSodium: 1933mgCarbohydrates: 21gFiber: 9gSugar: 4gProtein: 9g
Disclaimer: Nutrition information isn’t always accurate. This nutritional data is calculated using third party tools and is only intended as a reference.