introduction
This is a simple no-bake dessert that is low in carbs and full of cherry flavor. It is easy to make and fits a low-carb plan. If you want the original recipe page for these cups, see this low carb cherry cheesecake cups recipe page for reference.
why make this recipe
- It is quick and needs no oven.
- It uses simple ingredients you likely have at home.
- It tastes like a classic cheesecake but keeps carbs low.
- You can make it ahead for parties or a quick treat.
how to make Low Carb Cherry Cheesecake Cups
Make the filling first, then chill the cups until they set. You can also try a lighter seaon or a mousse style for a softer texture; for a mousse idea see this cherry cheesecake mousse for inspiration. Work with cold cream for best results.
Ingredients :
- 1 cup cream cheese, softened
- 1/2 cup powdered erythritol (or preferred low-carb sweetener)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh cherries, pitted and chopped
- 1/4 cup cherry juice (optional, for added flavor)
- Cherry halves for garnish
Directions :
- In a mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.
- Add the vanilla extract and chopped cherries, and mix until combined.
- Spoon the mixture into serving cups and refrigerate for at least 4 hours, or until set.
- Before serving, drizzle with cherry juice if desired and garnish with cherry halves.
how to serve Low Carb Cherry Cheesecake Cups
Serve cold from the fridge. Add a few whole cherry halves on top for color. You can also add a small mint leaf or a dusting of extra sweetener for a neat look. If you like a contrasting flavor, try a cinnamon sprinkle or a tiny almond sliver from a similar dessert such as the apple butter cheesecake cups for ideas on pairings.
how to store Low Carb Cherry Cheesecake Cups
Cover the cups with plastic wrap or use airtight containers. Keep in the refrigerator for up to 4 days. Do not freeze the cups, as the texture can change when thawed.
tips to make Low Carb Cherry Cheesecake Cups
- Use fully softened cream cheese so the filling is smooth.
- Chill the heavy cream and bowl for easier whipping.
- Fold whipped cream in gently to keep the mixture light.
- Taste and adjust sweetener before chilling.
- Pit cherries well to avoid a bitter bite.
variation (if any)
- Use frozen cherries (thawed and drained) if fresh are not available.
- Swap cherries for raspberries or blueberries for a different flavor.
- Add a light almond or coconut crumble at the bottom for texture (not low-carb if you use sweet crumbs).
- Add a splash of lemon juice for brightness.
FAQs
Q: Can I use a sugar substitute other than erythritol?
A: Yes. Use any powdered low-carb sweetener you like. Taste and adjust amount.
Q: How long do they need to chill?
A: Chill at least 4 hours. Overnight gives the best set and flavor.
Q: Can I make these ahead for a party?
A: Yes. Make them a day ahead and keep them refrigerated until serving.
Q: Can I use light cream instead of heavy cream?
A: Heavy cream whips and holds shape best. Light cream may not set the same.
Conclusion
These cups make a nice low-carb dessert that looks and tastes like cheesecake without baking. For another no-bake cherry cheesecake idea and extra tips, see this helpful guide on No-Bake Cherry Cheesecake (Low-Carb) – Kalyn’s Kitchen.
Print
Low Carb Cherry Cheesecake Cups
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A simple no-bake dessert that is low in carbs and full of cherry flavor, ideal for parties or a quick treat.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup powdered erythritol (or preferred low-carb sweetener)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh cherries, pitted and chopped
- 1/4 cup cherry juice (optional, for added flavor)
- Cherry halves for garnish
Instructions
- Beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Whip the heavy cream in a separate bowl until soft peaks form, then fold it gently into the cream cheese mixture.
- Add the vanilla extract and chopped cherries, and mix until combined.
- Spoon the mixture into serving cups and refrigerate for at least 240 minutes, or until set.
- Before serving, drizzle with cherry juice if desired and garnish with cherry halves.
Notes
Use fully softened cream cheese for a smooth filling. Chill heavy cream for easier whipping. Taste and adjust sweetener before chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: low carb, dessert, cheesecake, no-bake, cherry