The perfect keto-friendly holiday party treat, these No Bake Strawberry Cheesecake Shooters will please any guest – not just the keto folks. Easily adaptable into fat bombs!
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I simply cannot stress enough how EASY these Keto Strawberry Cheesecake Shooters are. The only tool you need is an everyday food processor. Oh, and a Ziploc bag, but who doesn’t have a million of those laying around? They seem to multiply around here.
When the California Strawberry Commission ran a holiday contest in search of the perfect dessert recipe featuring strawberries, I knew these needed to be submitted. It paid off – I was selected as one of the winners.
You may be tempted to omit the sage leaves, and you’d be well within your rights – especially if it requires another trip to the grocery store during the busy holiday season. I would, however strongly urge you not to do so. They add the perfect dose of unexpected flavor; in the best way! Strawberry and sage are a match made in heaven.
This gorgeous keto-friendly recipe is perfect for any holiday party or gathering. Try it out and let me know what you think!
The perfect keto-friendly holiday party treat, these Strawberry Cheesecake Shooters will please any guest - not just the keto folks.
- 84g Almonds (unsalted)
- 1 tbsp. Splenda Brown Sugar Blend
- 2 tsp. Vanilla Extract
- 1/4 tsp. Sea Salt
- 8 oz Cream Cheese, softened
- 3 tbsp. Unsalted Butter, softened
- 4 tsp. Vanilla Extract
- 4 tbsp. Confectioners Swerve
- 6 Strawberries, stem removed
- 3 Additional Strawberries, halved for serving (optional)
- Fresh Sage Leaves for serving (optional)
- In a food processor, blend the almonds, Splenda, vanilla, and sea salt for 30-45 seconds.
- Using about two teaspoons at a time, press a portion of the almond crust mixture into the bottom of each shot glass. Set remaining crust mixture aside in a small dish.
- In the now empty food processor, add the cream cheese, butter, vanilla, and Swerve. With the food processor set to puree, blend for about 1 minute or until it forms one cohesive, silky smooth mixture. Transfer entire mixture to a Ziploc or piping bag.
- Cut about a quarter-inch slit in one of the bottom corners of the Ziploc bag, and squeeze about 1 tablespoon worth of cheesecake filling into each shot glass.
- Add another layer of the crust mixture to each shot glass, on top of the cheesecake filling.
- Atop the second layer of crust, and a final layer of the remaining cheesecake filling.
- Finally, add the strawberries to the food processor, and blend until smooth. Evenly spoon a portion of the strawberry mixture into the top of each shot glass.
- Garnish with a sage leaf.
- If desired, add one half of a strawberry to the top of each glass. For additional flavor, or for aesthetic purposes, you may try rolling each berry in sugar or coarse sea salt.