No Bake Cherry Cheesecake Cups
This No-Bake Cherry Cheesecake Cups recipe is a dreamy, guilt-free treat that’s perfect for Mother’s Day brunch. Rich, creamy cheesecake filling made with Greek yogurt and topped with sweet sugar-free cherry pie filling — all in adorable individual cups.
If you are on a low carb diet or just watching your carbs then this no bake cherry cheesecake recipe is a must try. It is so delish that it will make you forget it’s low carb and totally guilt free. It’s rich and creamy and a perfect snack or dessert. This low carb cheesecake cup is topped with sugar free cherry pie filling.
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We have just discovered this No sugar cherry pie filling and there is also a No Sugar Apple Pie Filing. Both can be found at Walmart, Amazon, and probably your local grocery store. We are looking forward to creating more desserts that are lower in sugar and carbs with these two pie fillings.
Variations of this Low Carb Cheesecake
Instead of using the No Sugar Cherry Pie Filling top them with
- Fresh Blueberries
- Sliced Strawberries
- Sugar Free Caramel
- Sugar Free Chocolate Syrup
Low Carb Cheesecake Recipe
Ingredients
- 8 ounces cream cheese, softened
- 2 5.3 ounce containers Greek yogurt
- ½ cup Splenda
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- zero sugar cherry pie filling
Equipment Needed:
- Mixing Bowl
- Mixer
- 6 Dessert Cups
How to make a Cherry Cheesecake Cup:
Add the cream cheese, Greek yogurt, Splenda, and vanilla extract into a mixing bowl.
Beat the cream cheese, Greek yogurt, Splenda, and vanilla extract mixture until smooth. And Set aside.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well blended.
Divide the cream cheese mixture evenly over 6 cups.
Top each low carb cheesecake cup with 2 tablespoons of sugar free cherry pie filling.
Place the cherry cheesecake cups in refrigerator and chill at least 2 hours before serving.
🥣 Recipe
Equipment
Ingredients
- 1 8 ounces package cream cheese softened
- 2 5.3 ounce containers Greek yogurt
- ½ cup Splenda
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 20 ounce can zero sugar cherry pie filling
Instructions
- Add the cream cheese, Greek yogurt, Splenda, and vanilla extract into a mixing bowl.
- Beat the mixture until smooth and set aside.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well blended.
- Divide the cheesecake mixture evenly over 6 cups.
- Top each low carb cheesecake cup with 2 tablespoons of sugar free cherry pie filling.
- Place the keto cherry cheesecake cups in refrigerator and chill at least 2 hours before serving
Nutrition
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