{"id":181331,"title":"Cheesecake-style strawberry yogurt cake (low carb)","modified":"2026-10-03T06:40:45+02:00","plain":"A cheesecake-style strawberry cake: a cocoa, almond and date base with an agar-agar-set yogurt filling that needs no baking.\n\n\n\nWhen sliced, the dark base yields gently to reveal a smooth, fresh pink filling, set with agar-agar and edged with glossy strawberry halves. This cake plays on the contrast between a dense cocoa, almond and date base and a yogurt filling. Designed for a 15 cm springform pan, it makes 8 small slices with 8 g of net carbs each, and takes around 4 hours 20 minutes, including chilling time. Find this recipe among my keto desserts.\n\n\n\nWhat is strawberry cheesecake?\n\n\n\nIn its classic form, cheesecake has a biscuit base and a cream cheese filling. Here, the format remains the same, with a base, a creamy layer and neat slices, but the filling relies on thick yogurt, either dairy or plant-based, blended with strawberries and stabilized with agar-agar. Unlike a classic cheesecake, it uses no cream cheese, and the filling is not baked in the oven.\n\n\n\nThe baked base combines ground almonds, raw cacao, Medjool dates, an egg, almond milk and butter or coconut oil: it stays soft and melt-in-the-mouth, with a chocolate note that balances the fruit’s tartness. Small strawberries cut in half form a ring around the edge, with their cut sides facing the pan. The frozen strawberries are heated with the agar-agar, blended and then kept at a simmer before the yogurt is added, creating a smooth pink mixture.\n\n\n\nAlso worth trying: Sugar-free coconut milk panna cotta.\n\n\n\nOrigins of the dessert\n\n\n\nThis variation belongs to the family of cheesecake-style yogurt desserts, designed to highlight freshness and fruit. The yogurt brings a gentle tang, the strawberries add color and aroma, and the cocoa remains subtle beneath the filling. Agar-agar is key: this plant-based gelling agent sets the filling as it chills after a brief boil with the blended strawberries, replacing the eggs and baking used in a classic cheesecake. The approach keeps sugar in check, though dates are a concentrated source of sugar; this dessert is better suited to a moderate low-carb approach than a strict ketogenic one.\n\n\n\nThe main ingredients\n\n\n\nThe cocoa, almond and date base forms the foundation. The 50 g of pitted Medjool dates provide sweetness, moisture and binding power; the 35 g of ground almonds add rounded flavor and a tender texture; the 15 g of raw cacao bring a slight bitterness that balances the strawberries and dates. The egg binds the mixture as it bakes, 30 ml of almond milk loosen it and make blending easier, 30 g of melted butter or coconut oil add richness, and a pinch of salt enhances the cocoa.\n\n\n\nAlso try: Sugar-free chickpea flour cookies.\n\n\n\nThe filling should stay creamy while holding its shape when sliced. The 300 g of thick yogurt provide its creamy component: Greek yogurt for a dairy version, coconut yogurt for a plant-based option, or oat yogurt if it is very thick. The 200 g of frozen strawberries give it its pink color and aroma, while the 125 g of small fresh strawberries form the border, cut lengthwise with their cut sides facing the pan. For the agar-agar, use 2 g with Greek yogurt or 1.5 g with very thick coconut yogurt: one of these amounts, never both added together.\n\n\n\nTechnique and serving tips\n\n\n\nUse a 15 cm springform pan, with the bottom lined with baking paper and the lower sides lightly greased. The base bakes for 20 minutes at 180 \u00b0C; its cocoa color makes doneness harder to judge, and it should cool before being returned to the pan. Spread the batter right to the edges and smooth it out, then arrange the fresh strawberries with their cut sides against the pan, all at the same height. Bring the blended strawberries and agar-agar to a boil, simmer briefly before adding the yogurt, then immediately whisk or blend with an immersion blender until you have a smooth, evenly pink cream.\n\n\n\nIn the same vein: Keto molten chocolate muffins.\n\n\n\nTap the pan to fill any gaps between the strawberries. Allow at least 3 hours in the refrigerator for it to set. Serve well chilled, without a topping, in small slices, with unsweetened oolong tea or jasmine tea. The cake keeps covered in the refrigerator for up to 2 days; freezing is not recommended, as the strawberries and gelled filling may release water.\n\n\n\nFind other dishes like this among my low-carb recipes.\n\n\n\n\n\n\tCheesecake-Style Strawberry Cake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBase50 g Medjool dates (weighed without pits = 2 large or 3 slightly smaller ones)35 g ground almonds15 g raw cacao powder1 egg30 ml almond milk30 g butter ((from grass-fed cows) or coconut oil)pinch salt (Himalayan pink salt or Celtic sea salt)Filling300 g yogurt, dairy or plant-based (thick Greek, coconut or oat yogurt)200 g strawberries (frozen (to mix into the yogurt))125 g strawberries (small and fresh (for the sides))2 g agar-agar (when using Greek yogurt)1.5 g agar-agar (when using thick coconut yogurt)\t\n\t\n\t\tBasePreheat the oven to 180 degrees. Secure a piece of baking parchment over the base of the cake pan. Grease the lower part of the sides (one cm is enough).Chop the dates and melt the butter or coconut oil.Place the dates, butter\/oil, ground almonds, cocoa, egg and plant-based milk in the food processor. Blend\/chop thoroughly for a few moments.Add a pinch of salt to taste.Pour the batter into the pan. Spread it out to the edges so that the base is evenly thick throughout. Make the surface as smooth as possible. If necessary, wipe clean any areas of the sides above the batter.Bake for 20 minutes.Let the base cool to room temperature. Loosen the edge with a knife and remove the baking parchment. Then return the base to the pan and close the pan.If desired, line the sides with an acetate cake collar for a neat finish. Do this only now, not before, as the acetate cannot go in the oven.FillingWash the fresh strawberries and thaw the frozen strawberries.Cut the fresh strawberries in half from stem to tip. Remove the stems with a knife. Trim a little more off some than others so that all the strawberries are the same size. Place them upside down on the base, with the flat cut sides against the springform pan. They should reach just under half a cm below the rim.Place the frozen strawberries in a small saucepan and heat. Add the agar-agar. Pur\u00e9e with an immersion blender. Let simmer briefly. Unlike gelatin, agar-agar must actually boil briefly with the mixture.Add the yogurt. Mix well until evenly pink. If necessary, use the immersion blender again, or a whisk.Pour the mixture into the cake pan. Gently shake the pan back and forth on the work surface so that the mixture fills all the gaps. Place in the refrigerator.Let set in the refrigerator for at least three hours.\t\n\t\n\t\tEquipment: oven at 180 degrees, 15cm springform pan, PFAS-free baking parchment, small saucepan (with a handle), (small) food processor or immersion blender, small sharp knife + spatula\/spoon, acetate cake collar (optional, for neat sides).\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181331"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178697"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}