why make this recipe
This dessert is simple, fast, and low in carbs. It gives you a creamy cheesecake feel without baking. If you like small treats, these cups are easy to share. For another easy cheesecake idea, try the apple butter version with soft layers in apple butter cheesecake cups.
introduction
Low Carb Cherry Cheesecake Cups mix creamy cheese and fresh cherries. They use a low-carb sweetener and heavy cream for a rich texture. You can make them in small cups for quick snacks or for guests.
how to make Low Carb Cherry Cheesecake Cups
Follow these simple steps to make the cups.
Ingredients :
1 cup cream cheese, softened, 1/2 cup powdered erythritol (or other low-carb sweetener), 1 teaspoon vanilla extract, 1 cup heavy cream, 1 cup fresh cherries, pitted and halved, 1 tablespoon lemon juice, 1/4 teaspoon almond extract (optional)
Directions :
- In a mixing bowl, beat the softened cream cheese with the powdered erythritol and vanilla extract until smooth.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- In a separate bowl, toss the fresh cherries with lemon juice and, if desired, almond extract.
- Layer the cheesecake mixture and cherry mixture in individual cups or bowls.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
For a light twist on the cherry layer, see the mousse-style filling in this similar recipe for cherry cheesecake mousse.
how to serve Low Carb Cherry Cheesecake Cups
Serve cold straight from the fridge. Use small cups or glasses for neat portions. Add a few whole cherries on top for color. These cups work well as a quick dessert after dinner or at a small party.
how to store Low Carb Cherry Cheesecake Cups
Keep the cups covered in the fridge for up to 3 days. Do not freeze; the texture can change when thawed. If you plan to store, wait to add fresh cherry halves on top until right before serving.
tips to make Low Carb Cherry Cheesecake Cups
- Beat the cream cheese well so the mix is smooth and has no lumps.
- Whip the cream to soft peaks only; over-whipping can make the mix grainy.
- Use powdered erythritol for a smooth texture; granulated can be grainy.
- Chill for at least 2 hours so flavors meld and the cups set.
For a savory pairing at a low-carb meal, try serving with a bowl of hearty low-carb sausage cauliflower soup.
variation
- Make mini parfaits with crushed low-carb cookies or almond flour crust at the bottom.
- Replace cherries with raspberries or sliced strawberries for a different flavor.
- Add a teaspoon of cocoa to the cream mix for a chocolate cherry version.
FAQs
Q: Can I use frozen cherries?
A: Yes. Thaw and drain them well before mixing so the filling does not get watery.
Q: Can I use a different sweetener?
A: Yes. Use any low-carb powdered sweetener you like. Keep the same amount to keep texture.
Q: Do I have to whip the cream?
A: Yes. Whipped cream makes the cheesecake light. If you skip it, the mix will be dense.
Q: Can I make this ahead for a party?
A: Yes. Make the cups a day ahead and add fresh cherry halves right before serving.
Conclusion
These Low Carb Cherry Cheesecake Cups give a quick, creamy dessert without baking. For a full, similar recipe idea and extra tips, see Low Carb Cherry Cheesecake – The Country Cook.
Print
Low Carb Cherry Cheesecake Cups
- Total Time: 120 minutes
- Yield: 4 servings 1x
- Diet: Low Carb, Gluten Free
Description
Delicious low carb cherry cheesecake cups that are creamy and perfect for sharing, with no baking required.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup powdered erythritol (or other low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh cherries, pitted and halved
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
Instructions
- In a mixing bowl, beat the softened cream cheese with the powdered erythritol and vanilla extract until smooth.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- In a separate bowl, toss the fresh cherries with lemon juice and, if desired, almond extract.
- Layer the cheesecake mixture and cherry mixture in individual cups or bowls.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
Chill for at least 2 hours so flavors meld and the cups set. Keep the cups covered in the fridge for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: low carb, cheesecake, cherry, no bake, dessert