Keto No-Bake Mini Berry Cheesecakes

Martina SlajerovaUpdated 10 February 2026★★★★☆4.4 (50 ratings)

Ready in 3h
3.8 g net carbs
204 kcal
Serves 12

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This is one of those older recipes I still really like coming back to. I first made these mini cheesecakes years ago, and they’ve stuck around for a reason: they’re easy, no-bake, and actually work every single time.

I like using freeze-dried berry powder here because it adds real flavor without watering the filling down, which matters a lot in no-bake desserts. That said, you don’t need anything fancy to make these — I’ve added simple swaps below if you don’t have it on hand.

They’re great when you want a small dessert that looks a bit special but doesn’t require much effort, and they’re easy to make ahead, which is always a win.

Tips & Substitutions

Gelatin: If you don’t have gelatin 3 gelatin sheets, use 2 tsp gelatin powder, 2 to 2¹/₂ tsp agar flakes, or ³/₄ tsp agar powder. Keep in mind that agar needs to be boiled to set properly and will give a firmer texture than gelatin.
Berry powqder: If you don’t have freeze-dried berry powder, you can replace blueberry powder with raw cocoa powder, and strawberry powder with about 1 cup fresh strawberries, blended smooth.
Nut Allergies: For nut allergies, swap the macadamia nuts for desiccated coconut.
Baking Pan: I used mini cheesecake pans with removable bottoms. Silicone muffin molds also work well. Avoid rigid pans — you’ll need to remove the cheesecakes cleanly once set.

Step-by-step

Place all the crust ingredients in a food processor: desiccated coconut, macadamia nuts, butter (or coconut oil), freeze-dried blueberry powder, sweetener, and cinnamon. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
Pulse until the mixture is roughly chopped. Do not over-process. The crust should be crumbly, not smooth like nut butter.
Divide the crust mixture between the mini cheesecake molds and press it down firmly. Place the molds in the fridge while you prepare the filling.
Bloom the gelatin: place 3 gelatin sheets in a small bowl and cover with water. Alternatively, sprinkle 2 teaspoons gelatin powder over 2–3 tablespoons water and let it bloom.
Bring ¹/₄ cup water (60 ml) to a boil in a small pan, then remove from heat. Add the softened (and drained) gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
In a bowl, beat together cream cheese, heavy cream, crème fraîche (or sour cream), sweetener, vanilla, and strawberries until smooth. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
Slowly pour half of the gelatin mixture into the filling while mixing well. Transfer half of the filling to a second bowl and set aside.
Remove the molds from the fridge and evenly divide the plain filling between them. Return to the fridge while you prepare the final layer.
Add the freeze-dried strawberry powder to the remaining filling and mix well. Slowly incorporate the remaining gelatin mixture, stirring continuously.
Remove the molds from the fridge and carefully spoon the strawberry layer on top. Refrigerate for at least 2–3 hours, or preferably overnight.
Gently remove the cheesecakes from the molds. Store in an airtight container in the fridge to prevent the edges from drying out. Serve chilled or store for up to 5 days.

Recipe