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With a Sweet & Crunchy Gluten-free Crust
This is one of those desserts that feels a little too good to be low carb, but somehow, it totally is.
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Creamy, fluffy cheesecake layered with fresh strawberries and finished with the most unexpectedly amazing crust… this recipe has quickly become one of my favorites when I want something sweet without going overboard on carbs.
And let’s talk about that crust for a second, because it’s the real game changer.
The Secret to the Best Low Carb Crust
Instead of traditional graham crackers, this recipe uses Pork King Good Strawberry Shortcake Pork Rinds.
I know, it sounds a little unexpected. But trust me on this.
When you pulse them into crumbs and mix with butter and a touch of sweetener, they turn into a perfectly crunchy, slightly sweet crust with zero unnecessary carbs. And because they’re strawberry flavored, they actually enhance the whole dessert instead of just acting as a base.
It’s one of those “why didn’t I think of this sooner?” moments.
Why You’ll Love This Low Carb Cheesecake
If you’re looking for a dessert that fits into a low carb lifestyle but still feels indulgent, this is it:
- Low carb and keto-friendly
- No-bake and easy to make
- Creamy, light, and perfectly sweet
- Fresh strawberry flavor in every bite
- A crunchy, flavorful crust without added carbs
It’s the kind of dessert you can serve to anyone, and they won’t even realize it’s low carb.
What You’ll Need
Here’s everything that goes into this simple, satisfying dessert:
For the crust:
- Pork King Good Strawberry Shortcake Pork Rinds
- Melted butter
- Powdered low-carb sweetener
For the strawberry layer:
- Fresh strawberries
- Low-carb sweetener
- Lemon juice
For the cheesecake filling:
- Cream cheese
- Powdered low-carb sweetener
- Vanilla extract
- Heavy whipping cream
How It Comes Together
This is one of those recipes that looks impressive but is actually really simple.
The crust comes together first, just crush, mix, and press into the pan. I like to really pack it down so it holds together nicely once chilled.
Then the strawberries get a quick toss with sweetener and lemon juice. Letting them sit for a few minutes brings out their natural juices and makes the flavor even better.
The cheesecake filling is where the magic happens. It’s light, creamy, and just sweet enough. Folding in whipped cream gives it that fluffy texture that makes this feel extra special.
Layer it all together, pop it in the fridge, and let time do the rest.
Tips From My Kitchen
Chill long enough
This is key. Give it at least 4 hours, but overnight is even better.
Use softened cream cheese
It blends much more smoothly and gives you a better texture.
Don’t skip macerating the strawberries
It really enhances their flavor and keeps the layers from feeling flat.
Press the crust firmly
This helps it hold together when slicing.
Easy Ways to Customize
This recipe is super adaptable depending on your taste:
Switch the berries:
Try raspberries or blueberries for a different flavor.
Add a chocolate twist:
Drizzle with melted sugar-free chocolate before serving.
Change the crust flavor:
Use a different variety of flavored pork rinds for a fun variation.
Yes! Especially flavored ones like Pork King Good Strawberry Shortcake Pork Rinds. They create a crunchy, low-carb base that works surprisingly well in sweet recipes.
Yes, as long as you use a keto-approved sweetener.
Absolutely. It’s actually better when made ahead since it needs time to set.
Keep covered in the refrigerator for up to 4 days.
Yes, you can freeze it. Just thaw in the fridge before serving.
A Little Note From My Kitchen
This is one of those recipes that proves low carb doesn’t have to mean boring. It’s creamy, fresh, a little fun, and just different enough to keep things interesting.
And honestly? That strawberry pork rind crust is the kind of kitchen trick you’ll want to use again and again.
No-Bake Low Carb Strawberry Cheesecake
Ingredients
- 2 cups Pork King Good Strawberry Shortcake Pork Rinds
- 4 tablespoons melted butter
- ¾ cup powdered low-carb sweetener, (like erythritol or monk fruit), divided
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon lemon juice
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
- Place the Pork King Good Strawberry Shortcake Pork Rinds in a food processor and pulse into fine crumbs. Transfer to a bowl and mix with melted butter and 2 tablespoons sweetener until evenly combined.
- Press firmly into the bottom of an 8-inch springform pan or pie dish. Place in the refrigerator to set while preparing the filling.
- In a small bowl, combine chopped strawberries, 2 tablespoons sweetener, and lemon juice.
- Let sit for 10–15 minutes to release juices and intensify flavor.
- In a large bowl, beat the cream cheese until smooth. Add ½ cup sweetener and vanilla; mix until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread half of the cheesecake filling over the chilled crust. Add a layer of the strawberry mixture. Top with remaining cheesecake filling and smooth the surface.
- Refrigerate for at least 4 hours (overnight is best) until firm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
