...
Go Back

Keto No-Bake Cheesecake Cups

Enjoy these creamy and quick Keto No-Bake Cheesecake Cups, perfect for a low-carb dessert. These individual cheesecakes are easy to make and satisfy your sweet cravings without the guilt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 cup fine almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons powdered erythritol or allulose
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch salt
For the cheesecake filling:
  • 12 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice (fresh) for brightness
  • Pinch salt
Optional toppings:
  • Fresh raspberries, blackberries, or sliced strawberries (in moderation)
  • Sugar-free berry sauce or jam
  • Shaved dark chocolate (85%+) or sugar-free chocolate chips
  • Lemon zest or a sprinkle of cinnamon

Method
 

  1. Make the crust. Mix almond flour, melted butter, sweetener, cinnamon, and salt. Stir until it clumps when pressed.
  2. Portion the crust. Divide among jars or muffin cups. Press firmly and set aside.
  3. Whip the cream. Whip heavy cream to soft peaks and set aside.
  4. Beat the cream cheese. Beat cream cheese with sweetener, vanilla, lemon juice, and salt until smooth.
  5. Fold in the whipped cream. Gently fold whipped cream into the cream cheese mixture.
  6. Fill the cups. Spoon or pipe filling over crusts. Smooth the tops.
  7. Chill to set. Refrigerate for at least 2-3 hours, or overnight.
  8. Add toppings and serve. Add berries, sugar-free sauce, or chocolate. Keep portions moderate.

Notes

For best results, use high-quality cream cheese and chill the cups overnight.