No-Bake Sugar-Free Cheesecake Cups
A compact almond-flour crust sits beneath a pale, fluffy cheesecake filling in each of these six dessert cups. Whipping the cream separately before folding it into softened cream cheese keeps the filling light; a powdered sweetener helps it stay smooth. Chill the cups until the filling holds a soft shape, then finish them with whipped cream, strawberries, and raspberries.
Ingredients for No-Bake Cheesecake Cups
- 1 cup almond flour (about 95g)
- 4 tablespoons unsalted butter, melted (about 55g)
- 1 tablespoon powdered monk-fruit-and-erythritol sweetener blend for the crust, plus 1/2 cup for the filling (about 75g total; weight varies by brand)
- 8 ounces full-fat cream cheese, softened (about 225g)
- 1 1/4 cups cold heavy whipping cream, divided (about 300g)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 cup fresh strawberries, hulled and cut (about 150g)
- 1/2 cup fresh raspberries (about 60g)
Optional: A small pinch of fine salt for the crust, 1 teaspoon finely grated lemon zest, and 1 to 2 teaspoons additional powdered sweetener for dusting the berries.
How to Make No-Bake Sugar-Free Cheesecake Cups
- Press the crusts: Mix the almond flour, melted butter, and 1 tablespoon powdered sweetener until evenly moistened. Add the salt, if using. Divide among six clear 5- to 6-ounce cups or jars and press firmly into even layers so the crusts are less likely to crumble when scooped.
- Beat the cream cheese: Beat the softened cream cheese with the remaining 1/2 cup powdered sweetener until smooth, scraping down the bowl as needed. Mix in the vanilla and lemon juice. No cream-cheese lumps should remain.
- Whip the filling cream: In a clean, cold bowl, whip 3/4 cup of the heavy cream to soft-to-medium peaks, about 2 to 4 minutes. Stop before it looks grainy. Keep the remaining 1/2 cup cold for the topping.
- Fill the cups: Gently fold the whipped cream into the cream-cheese mixture in two additions. Spoon or pipe the filling over the crusts, leaving room for the topping.
- Chill: Cover and refrigerate for at least 1 hour. The filling should be cold and hold a soft shape when scooped; chill longer if it seems too soft.
- Finish and serve: Whip the remaining 1/2 cup heavy cream to soft peaks and spoon or pipe it onto the chilled cups. Add the strawberries and raspberries close to serving. Finish with lemon zest or a light dusting of powdered sweetener, if desired.
How to Keep the Filling Smooth
Let the cream cheese soften before beating it. Cold cream cheese can leave lumps that will remain in this unheated filling. A powdered sweetener blend also reduces the risk of a grainy texture, but blends vary in sweetness and how they dissolve. If using a different product, follow its sweetness guidance rather than assuming an equal-volume swap will work.
How Long to Chill the Cups
Start checking after 1 hour and allow more time if you prefer a firmer filling. These cups are meant to be eaten with a spoon; chilling will not make them firm enough to unmold or slice like a baked cheesecake.
Storage
Keep the cups covered in the refrigerator. A 3- to 4-day window is a reasonable guide, though the topping may soften over time. For the freshest-looking fruit, refrigerate the cups without the berries and add them shortly before serving.
Nutrition
Approximate nutrition per cup, based on 6 servings: 470 calories, 7g protein, 47g fat, and 22g carbohydrates. Per 100g: about 290 calories, 4g protein, 29g fat, and 14g carbohydrates. Values vary by ingredient brand; carbohydrate figures may differ depending on how the sweetener’s sugar alcohols are listed.
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Six 5- to 6-ounce cups or jars
Ingredients
For the crust
- 1 cup almond flour (about 95 g)
- 4 tablespoons unsalted butter, melted (about 55 g)
- 1 tablespoon powdered monk-fruit-and-erythritol sweetener blend
- Small pinch fine salt (optional)
For the filling
- 8 ounces full-fat cream cheese, softened (about 225 g)
- 3/4 cup cold heavy whipping cream
- 1/2 cup powdered monk-fruit-and-erythritol sweetener blend
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
For the topping
- 1/2 cup cold heavy whipping cream
- 1 cup fresh strawberries, hulled and cut (about 150 g)
- 1/2 cup fresh raspberries (about 60 g)
- 1 teaspoon finely grated lemon zest (optional)
- 1 to 2 teaspoons powdered sweetener for dusting the berries (optional)
Instructions
- Mix the almond flour, melted butter, and 1 tablespoon powdered sweetener until evenly moistened. Add the salt if using.
- Divide the crust mixture among six cups or jars and press it into firm, even layers.
- Beat the softened cream cheese with the remaining 1/2 cup powdered sweetener until smooth, scraping down the bowl as needed.
- Mix in the vanilla and lemon juice until no cream cheese lumps remain.
- In a clean, cold bowl, whip 3/4 cup heavy cream to soft-to-medium peaks, about 2 to 4 minutes.
- Fold the whipped cream into the cream cheese mixture in two additions.
- Spoon or pipe the filling over the crusts, leaving room for the topping.
- Cover and refrigerate for at least 1 hour, or longer if needed for the filling to hold a soft shape.
- Whip the remaining 1/2 cup heavy cream to soft peaks and spoon or pipe it onto the chilled cups.
- Add the strawberries and raspberries close to serving. Finish with lemon zest or a light dusting of powdered sweetener if desired.
Tips
- Soften the cream cheese before beating to help prevent lumps.
- Use powdered sweetener to help keep the filling smooth; sweetness and dissolving properties vary by brand.
- Stop whipping the filling cream before it looks grainy.
- Keep the remaining cream cold until you’re ready to whip it for the topping.
- Chill longer than 1 hour if the filling seems too soft.