Low Carb Cherry Cheesecake Cups - Easy No-Bake Dessert (Print Version)
Enjoy simple Low Carb Cherry Cheesecake Cups. This easy no-bake dessert is perfect for a quick, healthy treat. Delicious and guilt-free.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Diabetic-Friendly, Gluten-Free
# Ingredients:
→ Crumbly Low-Carb Base
01 -
1 1/2 cups almond flour
02 -
1/4 cup unsalted butter, melted
03 -
2 tbsp erythritol or monk fruit sweetener blend
04 -
1/2 tsp vanilla extract
05 -
Pinch of salt
→ Velvety Cheesecake Filling
06 -
16 oz full-fat cream cheese, softened
07 -
1 cup heavy cream
08 -
1/2 cup erythritol or monk fruit sweetener blend
09 -
1 tsp vanilla extract
10 -
1 tbsp fresh lemon juice
→ Ruby Red Cherry Topping
11 -
1 1/2 cups frozen pitted cherries (no sugar added)
12 -
2 tbsp erythritol or monk fruit sweetener blend
13 -
1/4 tsp xanthan gum
14 -
2 tbsp water
15 -
1/4 tsp almond extract (optional)
# Instructions:
01 -
Combine 1 1/2 cups almond flour, 1/4 cup melted unsalted butter, 2 tbsp erythritol or monk fruit sweetener blend, 1/2 tsp vanilla extract, and a pinch of salt in a medium bowl. Mix until well combined and crumbly. This forms the delicious foundation for your Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert.
02 -
Line 8 muffin cups with paper liners. Divide the almond flour mixture evenly among the liners, pressing firmly into the bottom of each cup to form a compact crust. Place the muffin tin in the refrigerator to chill while you prepare the filling.
03 -
In a large bowl, beat 16 oz softened full-fat cream cheese until smooth. Add 1 cup heavy cream, 1/2 cup erythritol or monk fruit sweetener blend, 1 tsp vanilla extract, and 1 tbsp fresh lemon juice. Beat on medium-high until light, fluffy, and well combined.
04 -
Spoon the velvety cheesecake filling evenly over the chilled crusts in each muffin cup. Smooth the tops with a spoon or offset spatula. Ensure each cup is filled generously for the perfect Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert experience.
05 -
In a small saucepan, combine 1 1/2 cups frozen pitted cherries (no sugar added), 2 tbsp erythritol or monk fruit sweetener blend, and 2 tbsp water. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until cherries soften and release their juices.
06 -
In a small bowl, whisk 1/4 tsp xanthan gum with 1 tbsp of the hot cherry liquid until smooth, then stir back into the saucepan. Cook for 1-2 minutes until thickened. Remove from heat, stir in 1/4 tsp almond extract (optional), and let cool completely.
07 -
Once the cherry topping is completely cool, spoon it generously over the cheesecake filling in each cup. Refrigerate the Low Carb Cherry Cheesecake Cups - Simple No-Bake Dessert for at least 4 hours, or preferably overnight, to set completely.
# Notes:
01 -
Store leftover cheesecake cups in an airtight container in the refrigerator for up to 4-5 days.
02 -
Feel free to adjust the amount of erythritol or monk fruit sweetener blend in any component to suit your personal taste preference.
03 -
For a nut-free crust option, you could try a coconut flour base, but be aware it absorbs much more liquid and will require butter/liquid adjustments.
04 -
For an extra touch, garnish with a fresh mint leaf or a few slivered almonds just before serving.
# Tools You'll Need:
01 -
Standard 12-cup muffin tin
02 -
Paper cupcake liners
03 -
Large mixing bowl
04 -
Medium mixing bowl
05 -
Electric mixer (handheld or stand)
06 -
Whisk
07 -
Small saucepan
08 -
Measuring cups
09 -
Measuring spoons
10 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 483 kcal
Total Fat: 46 g
Total Carbohydrate: 8 g
Protein: 8 g