Keto Strawberry Cheesecake Bars
Published August 4, 2019 • Updated January 7, 2026
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Cheesecake has been my weakness since I was a kid. These strawberry cheesecake bars are the keto version give me that creamy, bakery-style bite with real strawberry flavor and a buttery shortbread crust I can’t stop sneaking slices from.
But this recipe did not just “happen.”
It took more than a few rounds to get it right.
The first few batches were fine… edible… polite. But they weren’t the cheesecake texture and flavor I was going for. Version four finally got the strawberry situation right (that’s when I tested both fresh and frozen strawberries, and yes, they both work), but the texture still wasn’t where I wanted it.
It wasn’t until the final round that I had my “ohhh there you are” moment.
I randomly added coconut flakes to the crust because I had just fallen in love with what they did in my lemon bars. That tiny change gave the crust this subtle crunch and structure that completely changed the eating experience. Suddenly the bars had contrast, texture, and that bakery-style bite that makes you go back for “just a sliver”… and then a second sliver… and then you’re standing in the kitchen pretending you’re just cleaning the counter while secretly shaving off slices of cheesecake.
I finally nailed it with this recipe. The filling finally hit that sweet spot, velvety, creamy, not too dense, not too fluffy, and the strawberry flavor actually tasted like real strawberries, not pink cheesecake pretending to be fruity. 
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Shortbread Crust Ingredients
1 ½ cups almond flour -
½ cup coconut flakes
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¼ cup Swerve or sweetener of choice
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4 tablespoons melted butter
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½ teaspoon salt
Filling Ingredients
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2 cups strawberries, hulled and halved
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¼ cup Swerve
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½ cup monk fruit
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2 (8ox) packages cream cheese, softened to room temperature
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3 eggs
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1 ½ teaspoon vanilla extract
Topping Ingredients
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1 ¼ cup heavy cream
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⅓ cup confectioner’s Swerve or powdered sweetener of choice
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1 teaspoon vanilla
Step by Step Instructions
Step by Step Instructions
Preheat
Preheat oven to 325 degrees. Line a square baking dish with a dampened piece of parchment paper. Have the ends hanging out to serve as handles to easily lift the cheesecake bars out of the pan.
Shortbread crust
To make the keto shortbread crust, combine all the ingredients for the crust in a small bowl. Press into a square baking dish lined with damp parchment paper. Bake at 325 degrees for 10 to 12 minutes. Let cool.
Make the filling
To make the filling, combine strawberries with ¼ cup Swerve or sweetener of choice.
Cook it
Cook over medium heat, stirring occasionally until the strawberries start to soften and juices are released, about 5-8 minutes. Let cool.
Puree it
Using a food processor or blender, puree the strawberry mixture until smooth, about 1 minute. Transfer to a large bowl and set aside.
Add cream cheese
To the food processor or blender, add the cream cheese and monk fruit. Puree until smooth.
Scrape to combine
Scrape the cream cheese mixture into the strawberry puree and stir until combined.
Pour onto crust
Pour berry mixture onto cool keto shortbread crust. Bake at 350 degrees for 35 to 40 minutes until the edges are set and the center is still jiggly. Cool to room temperature, then refrigerate until firm (at least 4 hours or overnight)
Make the topping
To make the topping, whip the cream and confectioner’s Swerve until fluffy. Add vanilla. Continue to whip until medium peaks are formed.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
The keto cheesecake filling is made with fresh strawberries, full fat cream cheese and eggs. This cheesecake recipe is baked which creates a fluffy, thick and creamy cheesecake base.
I like to use a combination of Swerve and monk fruit. Swerve is mostly erythritol. The combination of erythritol and monk fruit creates the best tasting and most authentic tasting keto desserts.
The keto whipped cream is a combination of heavy whipping cream, confectioners swerve and vanilla extract. The three are whipped together with an electric mixer until medium peaks form.
Spread a thick layer of the keto whipped keto over top of the finished cheesecake. For an added touch, cover the top of the whipped cream with sliced strawberries.
Strawberries are safe to eat in moderation on the keto diet. Strawberries are relatively low in sugar and carbohydrates. One strawberry has 0.7 g net carbs. They make a delicious, sweet keto treat.
I have been making this excellent recipe since you first posted it. We both enjoy it very much, however, my husband calls this the best dessert he has ever tasted! Everyone that we have served it to is surprised that there is no sugar in it. I make it in a parchment lined springform pan using strawberries or blueberries. There is no need to put the blueberry mixture through a blender. Thank you so much for developing this.
I’m so glad you mentioned blueberries, Jane! I’m not a big strawberry fan but love blueberries, so I’ll be making this with blueberries without blending first.😉
I follow you on Youtube and am sooo grateful to you for sharing your Keto wisdom because it can tend to get confusing and boring but you have made so many practical yet delicious recipes that I actually look forward to cooking! Thank you again
I have tried so many dessert recipes, but I have an aftertaste with each. I loved the Strawberry Cheesecake Bars! Five stars! Will serve this for company. Thank you for your efforts in making my Keto journey more pleasant.
Can you freeze it?
I haven't tried freezing these cheesecake bars, but I think it would be fine.
Very informative. What is your site?
Hello there! I’m new to your website and loving it!
Some of your recipes, like the one above, call for “monk fruit.” I’m new to some of these ingredients - do you mean a monk fruit sweetener or the actual monk fruit?
And most monk fruit sweeteners I’ve looked into are mostly erythritol. Is there one that is all monk fruit?
Thank you so much!
Yes, I use a blend of monkfruit and erythritol. The brand I use is Lakanto.