Keto Strawberry Cheesecake Icebox Cake Recipe
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5.0
3 reviews
Excellent
Keto Strawberry Cheesecake Icebox Cake Recipe
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This creamy no-bake keto Strawberry Cheesecake Icebox Cake has the perfect texture - creamy from the filling and fresh whipped cream and a little crunch from the keto cereal crust. Great for any gathering.
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Ingredients
- 3 cups Catalina Crunch Keto Cinnamon Toast or Honey Graham Cereal crushed and divided
- 6 tablespoons butter melted and cooled
- 8 ounces cream cheese room temperture
- 1/2 cup sugar-free confectioners sugar divided
- 1 pint heavy whipping cream (2 cups)
- 2 teaspoons vanilla extract divided
- 1 pint fresh strawberries hulled and diced, plus extra for garnishing
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Instructions
- Place keto cereal in a food processor and blend until crumbly. Set aside.
- In a small mixing bowl, mix in melted butter with 2 cups of the prepared keto cereal crumbs. Save the remaining cup of crumbs for layering.
- Add 2 cups of the prepared crumbs to the bottom of a 8 x 8 baking dish. Press the mixture into the bottom of the baking dish. Place in the refrigerator while preparing the cream cheese mixture.
- In a medium size mixing bowl add the cream cheese and with a hand mixer blend on medium-high until creamy. Add 1 teaspoon of vanilla and gradually add 1/4 cup of sugar-free confectioners sugar. Mix until combined.
- In a separate large mixing bowl add the heavy whipping cream. On low-speed whip until soft peaks form (4-5 minutes) gradually increasing the speed to medium. Add 1 teaspoon of vanilla and 1/4 cups of sugar-free confectioners sugar. Whip until firm peaks form (8-9 minutes total).
- Fold in two cups of prepared whipping cream to the cream cheese mix.
Assembling Icebox Cake
- Remove the crust from the refrigerator and add 1 cup of the cream cheese mix on top of the crust. Spread forming a single layer.
- Place 1 cup of the diced strawberris over the cream cheese layer.
- Top strawberries with 1 cup of the prepared whipped cream.
- Sprinkle the remaining 1 cup of crumbs over the whipped cream layer (reserve 2 tablespoons for garnishing).
- Repeat layers with the remaining ingredients: cream cheese, strawberries, whipped cream.
- Garnish the top of the cake with sliced strawberries and cereal crumbs.
Notes
- I prefer to assemble this no bake dessert ahead of time and store it in the fridge until I am ready to serve it. I think it's best if you have time to chill in the fridge for 6-8 hours before serving.
- Before you start to make this recipe, make sure that your cream cheese is at room temperature so that it will cream well, and you will have a smooth cream cheese layer.
- If you are using a stand mixer I think using the whisk attachment works best for making the whipped cream.
- To add a stabilizer to the whipped cream, add 1 teaspoon of cream of tartar when incorporating the sweetener.
Nutrition Information
Show Details
Serving
9g
Calories
353kcal
(18%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
105mg
(35%)
Sodium
154mg
(6%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1351IU
(27%)
Vitamin C
31mg
(34%)
Calcium
70mg
(7%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 9g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 154mg | 6% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1351IU | 27% |
| Vitamin C | 31mg | 34% |
| Calcium | 70mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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