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After sitting in the fridge overnight (photo below):


One of my favorite combinations in a cheesecake is white chocolate and strawberries.  I used frozen unsweetened strawberries, so this absolutely delicious cheesecake can be made year round. Since it is a no-bake cheesecake, it is a breeze to make. I was so sorry when this cheesecake was finished.

This cheesecake was a little on the soft side – still utterly delicious, but I decided to add some unflavored gelatin, which will firm the cheesecake a bit more, which my husband actually prefers, but that didn’t stop him from eating more of the cheesecake than me! LOL  I am basically adding the gelatin on paper, so to speak, for this recipe without retesting the recipe, as I am positive it will be 100% fine.

One thing to remember is that the strawberry sauce may be warm or at room temperature, but not cold.  If it is cold, the sauce will drop right through the filling and won’t sit on top of the cheesecake, making it almost impossible to get pretty swirls.

I use a very simple crust with this cheesecake; shortbread-style.  You can use one of my bake mixes – one is the Low-Carb and Gluten-Free Bake Mix 2 that I favor most of the time and the other is a Keto Bake Mix for those on stricter low-carb diets.  Yet another option is simply almond flour.  The surprise is that you don’t need to bake the crust.  Simply place it in the freezer and when frozen, top with the filling.

I almost always use frozen unsweetened strawberries in my desserts versus fresh strawberries. The reason is simply that our strawberries are small, not that good-looking and super expensive.  It is much more economical to buy a large bag of imported frozen unsweetened strawberries from Price Smart, which is the equivalent of Costco in the Tropics.

It makes sense to microwave the chocolate chips with the cream, but you can just as easily do this in a saucepan, too.

If you prefer, you can make this a white chocolate raspberry cheesecake.  I am not as fond of raspberries due to the seeds.  However, raspberries and white chocolate cheesecake traditionally go so well together.  This is not a baked dessert, which makes this recipe even easier to make.  I don’t even bake the crust.  I find it is not necessary. Just place it in the freezer to firm up.




11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR Keto Bake Mix, OR almond flour

6 tbsp butter, melted (90 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL)

tsp almond extract (0.5 mL)

Strawberry Sauce:

cups sliced slightly thawed frozen strawberries (500 mL)

tbsp lemon juice (15 mL)

sweetener to equal 1/2 cup sugar (125 mL)

1/4 tsp
strawberry, OR vanilla extract (1 mL)


1 cup sugarless white chocolate chips (250 mL)

cup heavy cream, divided (125 mL)

2 tsp unflavored gelatin (10 mL)

24 oz regular cream cheese, softened (0.68 kg)

11/2 cups sweetener of choice (375 mL)

  (I like to use liquid sweetener
or a combination of liquid sweetener

   and allulose.  Keep in mind allulose can be
tough on the digestive


1 tsp vanilla extract (5 mL)



Crust:  In medium bowl, combine Gluten-Free Bake Mix
2, OR Keto Bake Mix, OR almond flour. 
In small bowl, combine melted butter, sweetener and almond extract.  Stir into dry ingredients.  Press into 9-inch (23 cm) springform pan or
glass pie dish.  Place in the freezer
while preparing the strawberry sauce and the filling.


Strawberry Sauce:  In saucepot, combine strawberries, and lemon
juice.  Bring to the boil.  Mash the strawberries with a potato masher
and cook until thicker.  Stir in liquid
sweetener and strawberry, OR vanilla extract. 
Place in the freezer to cool down while preparing the filling.  The strawberry sauce may be warm or at room
temperature but not hot and not cold.  If
it is cold the sauce will drop right through the filling and won’t sit on top
of the cheesecake, making it almost impossible to get pretty swirls.


Filling (do this after making the sauce): In microwaveable bowl, place chocolate chips and 6 tbsp (90 mL) heavy
cream.  Nuke until chips have softened sufficiently
to be able to incorporate with the cream cheese.


a small bowl, stir gelatin into 2 tbsp (30 mL) heavy cream.


food processor or in bowl with mixer, process cream cheese, sweetener/s and
vanilla extract until smooth.  Add white
chocolate mixture and gelatin mixture. 
Process well until mixed and smooth. 
Pour over the frozen prepared crust. 
Drop teaspoonfuls of the warm (not hot!) or room temperature strawberry
sauce over the top of the cheesecake. 
Take a knife and swirl between the strawberry blobs to create a pretty
pattern.  Cover the top of the springform
pan with plastic wrap.  Refrigerate
overnight.  Serve the cheesecake with
leftover strawberry sauce.  You will have
some leftover.  Keep the remaining sauce in the
refrigerator in a sealed container.


Helpful Hint:  If you don’t have a potato masher, you could
use a fork or a whisk with sturdy wires.

Yield:  12 servings



g protein

g fat

0.5 g fiber

g net carbs

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