Low Carb No-Bake Cherry Cheesecake Cups (Print Version)
Low carb cherry cheesecake cups are a simple, no-bake dessert. Enjoy these individual treats with a creamy filling and sweet cherry topping, perfect for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Crumbly Base
01 -
1 1/2 cups super-fine almond flour
02 -
1/4 cup erythritol-monk fruit blend sweetener
03 -
1/4 cup unsalted butter, melted
04 -
Pinch of sea salt
→ Velvety Cheesecake Filling
05 -
16 oz full-fat cream cheese, softened
06 -
1 cup heavy whipping cream, cold
07 -
1/2 cup erythritol-monk fruit blend sweetener
08 -
1 tsp pure vanilla extract
09 -
1 tbsp fresh lemon juice
10 -
1/2 tsp xanthan gum
→ Sweet Cherry Swirl
11 -
1 1/2 cups frozen pitted dark sweet cherries (no sugar added)
12 -
1/4 cup water
13 -
2 tbsp erythritol-monk fruit blend sweetener
14 -
1/4 tsp xanthan gum
# Instructions:
01 -
Combine 1 1/2 cups super-fine almond flour, 1/4 cup erythritol-monk fruit blend sweetener, 1/4 cup melted unsalted butter, and a pinch of sea salt. Mix well until crumbly. Divide evenly among 10 muffin liners in a muffin tin, pressing down gently to form the base for your Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert.
02 -
In a small saucepan, combine 1 1/2 cups frozen pitted dark sweet cherries, 1/4 cup water, and 2 tbsp erythritol-monk fruit blend sweetener. Simmer for 5-7 minutes until cherries soften. Stir in 1/4 tsp xanthan gum and cook for 1 minute more until thickened. Let cool completely.
03 -
In a large bowl, using an electric mixer, whip 1 cup cold heavy whipping cream until stiff peaks form. Set aside. This creates the light, airy texture essential for your Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert.
04 -
In another large bowl, beat 16 oz softened full-fat cream cheese until smooth. Add 1/2 cup erythritol-monk fruit blend sweetener, 1 tsp pure vanilla extract, 1 tbsp fresh lemon juice, and 1/2 tsp xanthan gum. Beat until well combined and creamy.
05 -
Gently fold the whipped heavy whipping cream into the cream cheese mixture until just combined and no streaks remain. Be careful not to overmix, as this can deflate the filling and affect the final texture of your dessert.
06 -
Spoon the cheesecake filling over the prepared bases in the muffin liners, filling them almost to the top. Dollop spoonfuls of the cooled Sweet Cherry Swirl on top of each cup. Use a toothpick or knife to gently swirl the cherry mixture into the cheesecake filling.
07 -
Refrigerate the Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert for at least 4 hours, or preferably overnight, until firm. Once chilled, carefully remove from the muffin tin and peel off the liners. Serve cold and enjoy!
# Notes:
01 -
For extra firm cheesecake cups, you can add another 1/4 tsp of xanthan gum to the cheesecake filling, but be careful not to add too much as it can alter texture.
02 -
Store leftover Low Carb Cherry Cheesecake Cups in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to 1 month; thaw in the fridge before serving.
03 -
If you don't have erythritol-monk fruit blend, you can use any 1:1 low-carb granular sweetener like allulose or pure erythritol, adjusting to your preferred sweetness level.
04 -
Garnish with a fresh mint leaf or a few extra whole cherries (if macros allow) just before serving for an elegant touch.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
small saucepan
08 -
measuring cups
09 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 393 kcal
Total Fat: 37 g
Total Carbohydrate: 12 g
Protein: 7 g