<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2614004416472&pd[em]=&noscript=1" /> Skip to Content

Keto Strawberry Swirl Cheesecake with an Oreo Cookie Crust

This post may contain affiliate links, which helps keep this content free. Please read our disclaimer for more info.

Strawberries and Cheesecake and Chocolate, OH MY! Why settle for chocolate-covered strawberries when you can put those yummy flavors into a cheesecake?

I’ve been wanting to add another keto cheesecake recipe to my website. With Valentine’s Day right around the corner, I found inspiration in a common Valentine’s Day treat!

Keto Strawberry Swirl Cheesecake pin 1

Chocolate-covered strawberries make a wonderful holiday treat. But I wanted something with a little more pizzazz!

If you still want to make chocolate-covered strawberries, it’s super easy! Melt keto-approved Lily’s Chocolate Chips, dip your strawberries, and place on parchment paper until the chocolate has reset. Voila!

This recipe uses my Classic Cheesecake Recipe, but I changed the crust to add a wonderfully, chocolatey, Oreo-flavor and dropped in dollops of strawberry puree to swirl together with the cheesecake filling. YUM!

Equipment for this recipe

Electric Hand Mixer (for the crust)

Mixing Bowls (medium and large)

Kitchenaid Stand Mixer (for the cheesecake filling…. optional: handheld electric mixer)

9” Springform Pan

High-Powered Blender(to puree the strawberries)

This recipe sounds more complicated than it is, and while there are quite a few ingredients, and you use several pieces of equipment, the process itself is rather simple.

Start by preheating the oven to 350 degrees F and grease your 9-in Springform pan.

In a medium bowl, whisk together almond flour, cocoa powder, salt, xanthan gum, baking soda, and espresso powder.

Espresso powder is a great way to enhance the chocolate flavor in your baked goods!

keto oreo crust ingredients

In a large bowl, beat together butter and swerve sweetener until well combined and creamy. Then, add an egg and continue beating until well combined.

I typically use Swerve Granulated sweetener in crust recipes or anything that doesn’t need a smooth texture like pudding or cheesecake. But you can use the powdered version if that’s all you have on hand.

butter, swerve, and egg

Next, you want to beat the dry ingredients into the large bowl with the rest of the ingredients until a crumbly dough forms.

oreo crust crumbles

Press the Oreo cookie dough into the bottom of a spring-form pan, and set it aside.

keto oreo crust

In another large bowl, beat the cream cheese, softened butter, and powdered swerve together until creamy. You definitely want the Powdered Swerve for this part of the recipe.

I used my Kitchenaid stand mixer for this part of the recipe. If you have one, use the paddle attachment, not the whisk attachment.

cream cheese, butter, and swerve

Add three eggs in, one at a time, continuing to mix between each egg.

cheesecake mixing

Finally, add sour cream, lemon zest, and vanilla extract and mix one final time until all the ingredients are fully incorporated and smooth.

cheesecake added zest

The final bit of ingredient prep is the strawberry puree. Simply add the strawberries and Swerve Sweetener to a high powdered blender, and puree it.

strawberry puree

Now it’s time to assemble the cheesecake so it can be baked!

Pour half of the cheesecake filling in the springform pan with the crust. Then, add half of the strawberry puree by the spoonful, on top of the cheesecake.

strawberry puree dollups

Then, pour the rest of the cheesecake filling on top, and add the rest of the strawberry puree by the spoonful to the top.

Gently swirl the strawberry puree in the cheesecake filling with a knife. But, don’t over mix!

keto strawberry swirl cheesecake prebake

Bake the cheesecake at 300 degrees for about 90 minutes. The time can vary greatly by the individual oven, so start checking on the cheesecake at about 70 minutes. The cheesecake should be mostly set, with the slightest jiggle in the middle.

Once done, remove the cheesecake from the oven and let it cool completely to room temperature. This allows the cheesecake to pull away from the sides of the springform pan.

Run a knife around the edges, to make sure nothing is sticking before releasing the springform pan.

keto strawberry swirl cheesecake baked

Refrigerate for at least 3 hours prior to serving, but letting it sit in the refrigerator overnight is even better!

More Amazing Keto Dessert!

Chocolate Layer Cake

Plain Cheesecake

Pumpkin Layered Cheesecake

Sugar Cookies

Pecan Pie

Dark Chocolate Brownies

Sopapilla Cheesecake

Fruit Pizza

Keto Strawberry Swirl Cheesecake with an Oreo Cookie Crust Recipe Card

Keto Strawberry Swirl Cheesecake with an Oreo Cookie Crust

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

I've combined 3 of my favorite foods to bring you this amazing low-carb dessert, cheesecake, chocolate, and strawberries!!

Ingredients

For the crust:

For the Cheesecake:

For the Strawberry Swirl

Instructions

  1. Preheat the over to 300 degrees F and grease a 9-inch springform pan.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, salt, xanthan gum, baking soda, and espresso powder. Set aside.
  3. In a large bowl, beat together the butter and swerve sweetener until well combined and creamy.
  4. Add the egg to the sweetened butter mix and continue beating until well combined.
  5. Beat in the dry ingredients until a crumbly dough forms.
  6. Press the oreo cookie dough into the bottom of a spring-form pan, and set aside.
  7. In another large bowl, beat the cream cheese, softened butter, and swerve together until creamy.
  8. Add the eggs in one at a time, beating the mixture after each egg.
  9. Add the sour cream, lemon zest, and vanilla extract and beat one final time until all the ingredients are fully incorporated and smooth, and set aside.
  10. Puree the chopped strawberries and swerve sweetener in a blender.
  11. Pour half of the cheesecake filling in the springform pan with the crust.
  12. Add half of the strawberry puree, in spoonfuls, on top of the cheesecake.
  13. Pour the rest of the cheesecake filling on top
  14. Drop spoonfuls of the strawberry puree on top until its all gone, then gently swirl with a knife. Don't over mix.
  15. Bake at 300 degrees for about 90 minutes. The time can vary greatly by oven, so start checking on the cheesecake at about 70 minutes. The cheesecake should be mostly set, with the slightest jiggle in the middle.
  16. Remove from the oven and let the cheesecake cool completely to room temperature.
  17. Run a knife around the edges before releasing the springform pan.
  18. Refrigerate for at least 3 hours prior to serving, but letting it sit in the refrigerator overnight is even better!
Nutrition Information:
Serving Size: 1 slice
Amount Per Serving: Calories: 463.48Total Fat: 45.47gSaturated Fat: 23.29gSodium: 324.78mgCarbohydrates: 7.41gFiber: 1.96gSugar: 4gProtein: 8.85g

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Keto Low Carb Lox Omelet Feature Photo
← Previous
Keto Low Carb Lox Omelet (Easy Keto Breakfasts)
Keto Chocolate Chips Cookies Feature Photo
Next →
The Best Keto Soft Batch Chocolate Chip Cookies
Skip to Recipe