No-Bake Cherry Cheesecake (Low-Carb)
This No-Bake Cherry Cheesecake dessert is a tasty and easy-to-make recipe for a dessert that everyone will love! This is delicious with the no-sugar cherry topping, but top the individual cheesecakes with fresh berries if you’d prefer even fewer carbs.
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This delicious No-Bake Cherry Cheesecake is from a post in the early days of my blog that originally had two recipes. And I love both of the low-carb cheesecakes that were featured together for a blogging event. Now I’m happy to have them in separate posts, which I think will be less confusing.
When we tested this recipe, Kara and I really enjoyed the no-bake cheesecake with no-sugar-added cherry topping. Kara took some home, and that topping was also a hit with her kids. But the cheesecakes would also be delicious topped with fresh berries or other fresh fruit of your choice. I hope you will try this recipe when you need an easy treat for a special occasion!
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- cream cheese
- heavy cream
- Monkfruit Sweetener (affiliate link)
- vanilla extract
- No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries
What makes the no-bake cherry cheesecake low in carbs?
This recipe uses a natural no-calorie Monkfruit Sweetener (affiliate link) for the individual cheesecakes. The canned no-sugar-added cherry pie topping makes this easy recipe so good, but it does include artificial sweetener. If you don’t want that or prefer slightly fewer carbs, I recommend topping the cheesecake with fresh berries instead of the cherry pie filling.
How low in carbs is this No-Bake Cherry Cheesecake:
With the no-sugar-added cherry pie filling shown in the photos, this no-bake cheesecake has 9.8 net carbs and 4.7 grams of protein per serving.
How to Make this No-Bake Cherry Cheesecake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Take cream cheese out of the fridge and let it soften a few hours if you can.
- Put heavy cream into a bowl and beat with a hand beater (affiliate link) until you have stiff peaks.
- In a separate bowl combine softened cream cheese, Monkfruit Sweetener (affiliate link) or sweetener of your choice, and vanilla.
- Beat those with the hand beater until it’s soft and ingredients are well combined.
- Then add whipped cream to the bowl and use the beater on low to mix all ingredients together.
- Divide the mixture between 6 dishes and put in the fridge to chill for at least one hour.
- When the no-bake cheesecake has become firm and ready to serve, top with No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries.
- I don’t make desserts all that often, but No-Bake Cherry Cheesecake is something I’d make for a no-fuss dessert to serve to guests.
Want more tasty ideas for Keto Cheesecake?
This No-Bake Cherry Cheesecake is included in a collection of Amazing Keto Cheesecake Recipes from Kalyn’s Kitchen and around the web.
No-Bake Cherry Cheesecake (Low-Carb)
When you need a treat, this No-Bake Cherry Cheesecake is delicious and easy to make, and this is a dessert the whole family is going to love!
Ingredients
Ingredients:
- 12 ounces cream cheese, allow to soften at room temperature at least 1 hour
- 1 cup heavy cream
- 6 T Monkfruit Sweetener (see notes)
- 1 tsp. vanilla extract or slightly more if you like a strong vanilla flavor
Topping Options:
- 2 cups No Sugar Added Cherry Pie Filling (see notes)
Instructions
- Take cream cheese out of the fridge, unwrap, and place in a bowl on the counter for at least an hour to soften.
- Put the heavy cream into a different bowl and beat with hand beater (affiliate link) until it forms soft peaks.
- When the cream cheese has softened, use the same beater to combine it with the Monkfruit Sweetener (affiliate link) and vanilla.
- Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.
- Transfer mixture to 6 individual small ramekins or glass dishes and chill at least one hour.
- When you’re ready to serve top each serving with No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries.
- I only found 20 oz. cans of cherry pie filling and used 1/3 cup per cheesecake. If you find a smaller can, using less of the topping would reduce the carb count.
Notes
I prefer Monkfruit Sweetener (affiliate link) for this recipe, but use any sweetener you like.
The recommended serving of 1/3 cup for the No-Sugar Added Cherry Pie Filling was used in calculating nutritional information, but if you prefer you can use less of the topping or use fresh berries, both of which will be lower in carbs.
This recipe given to me by a teacher at school back in 2006, slightly adapted from Dr Atkins Quick and Easy New Diet Cookbook.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 372Total Fat 34gSaturated Fat 21gUnsaturated Fat 10.2gCholesterol 102mgSodium 209mgCarbohydrates 13gFiber 3.2gSugar 7.5gProtein 4.7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use Monkfruit Sweetener and the recommended 1/3 cup serving of the cherry topping, this No-Bake Cherry Cheesecake recipe will have about 9.8 net carbs per serving. You could reduce the amount of carbs by using less topping or serving it with fresh berries. Heavy cream isn’t approved for the original South Beach Diet but this wouldn’t be too bad as a personal choice once in a while. South Beach would recommend low-fat cream cheese and half and half.
Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The No-Bake Cherry Cheesecake was first posted with another cheesecake recipe as part of a blogging event. In 2017 I updated this recipe with new photos and made it an individual post so it was easier for people to find. The recipe was last updated with more information in 2026.
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22 Comments on “No-Bake Cherry Cheesecake (Low-Carb)”
My husband is very picky about his cherry cheesecake. After eating a piece of your recipe he said, “Don’t lose that recipe!” It’s a hit with the whole family!
So glad it was a hit with your family!
This is a fabulous cherry cheesecake recipe! Tastes better than the sugared recipe we’ve always used in the past! 5 stars in this family!
So happy you enjoyed the recipe. Thanks for letting me know.
I do not eat sugar or substitutes and no grain and I really appreciate the respect you give to all the different ways people choose to follow this low carb way of eating.
I try to make the recipes as flexible as I can and also believe firmly that everyone gets to make their own food choices!
Am I crazy or is whipped cream not on the list of ingredients?
You beat the heavy cream that’s listed as an ingredient as described in the recipe and then it becomes whipped cream.
Very good flavor. I needed a low carb desert and love cheesecake. Put them in little cups looked wonderful. I wish I could take a picture.
So happy to hear you enjoyed it! I wish I could see your photo too.
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.
Would it be ok to use raw honey? I doubt that is approved for the South Beach diet, but we have a plethora of honey and are trying to use it more than artificial sweeteners and other sugars.
I'm guessing it will work, but I haven't made it with a more liquid sweetener so I can't say for sure how that will affect the consistency. Let me know if you try it!
Would it be ok to use Swerve?
I like the flavor of Monkfruit more than Swerve, but I think it will work. Swerve might be a bit sweeter. I'd put the smaller amount, taste, and add more sweetener if you think it needs it.
For AnnG ,not sure if you really meant to delete the comment about the size of the bowls. They're 4 inches square on the top, tapering down to 2 inches square on the bottom. I bought them at a big Kroger store (Smith's Food King in Utah).
Why do you use Monk Fruit Sweetener and Stevia in the Raw? Why not use just one? I'm just curious.
As it says in the recipe, I think a combination of sweeteners gives the best flavor. The Stevia alone has a bit of an aftertaste, which isn't terrible, but using more Monk Fruit than Stevia eliminates the aftertaste. But the Monkfruit alone doesn't taste quite as sweet as the combination. (This might be just me, who knows. Obviously you can use whatever sweeteners you have or prefer!)
I am really surprised at how good this turned out! It was perfect! It hit the spot. I used Truvia Baking Blend and only used 2 TBSP, but it is so sweet. I will probably cut the sweeteners down more. I can't wait to have some for lunch tomorrow! Thank you for such a great recipe!!
So glad you liked it! I haven't used that Truvia Baking Blend, but I do think it's true that every sweetener is slightly different.
Truvia blend is blended with real sugar….
Yes, that's one reason I haven't tried it, but it might be a good option for some people.