Low-Carb No Bake Cherry Cheesecake Dessert (Video)
When you need a treat, this No Bake Cherry Cheesecake Dessert is delicious and easy to make. And this low-carb no-bake cheesecake is a perfect dessert option any time of year!
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This Low-Carb No Bake Cherry Cheesecake Dessert is a recipe from the early days of my blog from a post that originally had two cheesecake recipes that I posted for a blogging event. I really like both those recipes, so I am happy to have them now in two separate posts now, which I think will be less confusing.
Kara and I loved this no-bake cheesecake dessert with the no-sugar added cherry topping when we tested the recipe, and it was also a hit with her kids. But it would also be delicious topped with fresh berries or other fresh fruit of your choice. Hope you will try it when you need a treat for a special occasion!
What ingredients do you need for this recipe?
- cream cheese
- heavy cream
- Monkfruit Sweetener (affiliate link)
- vanilla extract or slightly more if you like a strong vanilla flavor
- No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries
What makes this no-bake cherry cheesecake recipe low in carbs?
This recipe uses a natural no-calorie Monkfruit Sweetener (affiliate link) for the no-bake cheesecake part. The canned no-sugar-added cherry pie topping makes this easy cheesecake so good, but it does have artificial sweetener. If you don’t want artificial sweetener, I recommend topping it with some fresh berries instead of the cherry pie filling. Berries are one of the lowest carb fruits, so that will make it even lower in carbs.
Want more tasty ideas for low-carb cheesecake?
This No Bake Cherry Cheesecake is perfect when you want a quick low-carb cheesecake dessert without much fuss. But if you’re a cheesecake lover you may want to check out Amazing Low-Carb and Keto Cheesecake Recipes for delicious low-carb cheesecake options from around the web!
How to Make Low-Carb No Bake Cherry Cheesecake Dessert:
(Scroll down for complete printable recipe.)
- Take the cream cheese out of the fridge and let it soften a few hours if you can.
- Put the heavy cream into a bowl and beat with a hand beater (affiliate link) until it forms stiff peaks.
- In a separate bowl combine the softened cream cheese, Monkfruit Sweetener (affiliate link) (or sweetener of your choice) and vanilla.
- Beat together with the hand beater until it’s soft and ingredients are well combined.
- Then add the whipped cream to the bowl with the cream cheese mixture and use the beater on low to mix them together.
- Divide the mixture between 6 dishes and put in the fridge to chill for at least one hour.
- When the cheesecake has become firm and you’re ready to eat it, top each with desired amount No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries and serve.
- I don’t make desserts all that often, but this No Bake Cherry Cheesecake would be nice for a special meal or a dinner where you’re having guest; enjoy!
More Low-Carb Cheesecake Favorites:
Sugar-Free Layered Pumpkin Cheesecake
Sugar-Free Pumpkin Cheesecake Pie
Low-Carb Cheesecake with Cherry Topping
Low-Carb No Bake Cherry Cheesecake Dessert
When you need a treat, this Low-Carb No Bake Cherry Cheesecake Dessert is delicious and easy to make.
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 pie filling and used 1/3 cup per cheesecake, but a smaller can would have been plenty and 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 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 no-sugar added pie filling, this recipe will have about 13 carbs and 3.2 grams fiber per serving. You could decrease that by using less of the topping or topping 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 item once in a while, and 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.
18 Comments on “Low-Carb No Bake Cherry Cheesecake Dessert (Video)”
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.