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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. And this tasty dessert is low-carb, low-glycemic, gluten-free, and even pretty South Beach Diet friendly for an occasional treat! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

 

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Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com

 

It’s hard to believe that I’m just a few months shy of writing this blog for 12 years, and a lot has changed in those 12 years! For one thing I’m certainly a much better photographer than I used to be, so for years (and years and years) I’ve been updating favorite recipes from the past with new photos.

 

This Low-Carb No Bake Cherry Cheesecake Dessert was buried back in the archives, in a post that originally had two cheesecake recipes that I posted for a blogging event, back in the day when blogging was a lot more gentle and less competitive! I really liked both those recipes and I’ve been thinking about updating them for quite a while now, but the original recipes contained artificial sweetener in both the cheesecake and the cherry topping, and that’s something I am much more cautious about using now.

 

But it’s partly the canned no-sugar-added cherry pie topping that makes this easy cheesecake so good, and when I couldn’t find one without artificial sweetener I ended up compromising with a blend of two natural no-calorie sweeteners for the cheesecake part and using a cherry topping with artificial sweetener. If you’re completely against artificial sweetener, I recommend topping it with some fresh berries instead of the cherry pie filling. Berries are one of the lowest carb fruits, and no matter which topping you use, this will still be pretty low in carbs.

 

One thing that hasn’t changed in all those years is my strong belief that everyone gets to make their own food choices. So if you do happen to be anti-artificial sweetener, definitely use whatever ingredients fit your personal beliefs, but no “foodie police” comments please. If you’d like to know more about low-carb sweeteners, The Complete Guide to Low-Carb Sweeteners from my friend Libby is a good read.

Kara and I loved this when we tested the recipe, and it was also a hit with her kids; hope you will try it when you need a treat for a special occasion!

Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com
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 until it forms stiff peaks. In a separate bowl combine the softened cream cheese, Monkfruit Sweetener, Granulated Stevia, (or sweeteners 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.

 

Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com
When the cheesecake has become firm and you’re ready to eat it, top each with some No Sugar Added Cherry Pie Filling or fresh berries and serve.

 

Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com

I’m sure you can tell that I don’t make desserts all that often, but this would be nice for a special meal or a dinner where you’re having guest; enjoy!

Low-Carb No Bake Cherry Cheesecake Dessert
(Makes 6 servings; recipe given to me by a teacher at school back in 2006, slightly adapted from Dr Atkins Quick and Easy New Diet Cookbook.)

Ingredients:
12 ounces cream cheese, allow to soften at room temperature at least 1 hour
1 cup heavy cream
3 – 4 T Monk Fruit Sweetener (or other no-calorie sweetener of your choice; read here about why I like Monk Fruit Sweetener if it’s new to you)
2 T Stevia in the Raw Zero Calorie Granulated Sweetener (or other no-calorie sweetener of your choice)
1 tsp. vanilla extract or slightly more if you like a strong vanilla flavor

Topping Options:
1 can No Sugar Added Cherry Pie Filling
fresh berries

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 until it forms soft peaks.When the cream cheese has softened, use the same beater to combine it with the sweeteners and vanilla. (I recommend using a combination of two sweeteners for best flavor. I think different sweeteners vary quite a bit in sweetness, so I’d start with the smaller amount, taste it, and add more sweetener if desired.)

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 or fresh berries. (I only found 20 oz. cans of pie filling which was about 1/3 cup per cheesecake, but a smaller can would have been plenty.)

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Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use no-calories sweeteners and a no-sugar added pie filling like I did, this recipe will have about 10 carbs per serving, which is pretty low for a dessert like this. I’d consider this suitable as an occasional treat for most low-carb or low-glycemic eating plan, including the South Beach Diet (although heavy cream isn’t officially approved for South Beach).

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Low-Carb or Low-Sugar Cheesecake You Might Like:
Death by Chocolate Low-Carb Keto Cheesecake ~ All Day I Dream About Food

Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen

Low-Carb Chocolate Truffle Cheesecake ~ Low-Carb Maven

Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen

Low-Carb Cappucino Cheesecake Mousse ~ Sugar-Free Mom

Low-Carb No Bake Cherry Cheesecake Dessert found on KalynsKitchen.com
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13 comments on “Low-Carb No Bake Cherry Cheesecake Dessert”

  1. 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!!

  2. 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!)

  3. 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).

  4. 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.

  5. 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!

  6. Where are the carb, sugar, calorie, protein, and fat counts??

    • 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.

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