Kalyn's Kitchen

Low-Carb No Bake Cherry Cheesecake Dessert (Video)

When you need a treat, this Low-Carb No Bake Cherry Cheesecake Dessert is delicious and easy to make. 

PIN Low-Carb No Bake Cherry Cheesecake Dessert to try it later!

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 by using natural no-calorie sweetener 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, so that will make it even lower 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!

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 or fresh berries

Low-Carb No Bake Cherry Cheesecake Dessert process shots collage

How to Make Low-Carb No Bake Cherry Cheesecake Dessert:

(Scroll down for complete printable recipe.)

  1. Take the cream cheese out of the fridge and let it soften a few hours if you can.
  2. Put the heavy cream into a bowl and beat with a hand beater (affiliate link) until it forms stiff peaks.
  3. In a separate bowl combine the softened cream cheese, Monkfruit Sweetener (affiliate link) (or sweetener of your choice) and vanilla.
  4. Beat together with the hand beater until it’s soft and ingredients are well combined.
  5. Then add the whipped cream to the bowl with the cream cheese mixture and use the beater on low to mix them together.
  6. Divide the mixture between 6 dishes and put in the fridge to chill for at least one hour.
  7. 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.
  8. 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 found on KalynsKitchen.com

More Low-Carb or Low-Sugar Cheesecake:

Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake 
Low-Sugar Pumpkin Cheesecake Pie 
Low-Carb No-Bake Cherry Cheesecake Dessert 

Low-Carb No Bake Cherry Cheesecake Dessert

Low-Carb No Bake Cherry Cheesecake Dessert

Yield Makes 6 servings
Prep Time 15 minutes
Total Time 15 minutes

When you need a treat, this Low-Carb No Bake Cherry Cheesecake Dessert is delicious and easy to make.



  • 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)


  1. Take cream cheese out of the fridge, unwrap, and place in a bowl on the counter for at least an hour to soften.
  2. Put the heavy cream into a different bowl and beat with hand beater (affiliate link) until it forms soft peaks.
  3. When the cream cheese has softened, use the same beater to combine it with the Monkfruit Sweetener (affiliate link) and vanilla.
  4. Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.
  5. Transfer mixture to 6 individual small ramekins or glass dishes and chill at least one hour.
  6. When you’re ready to serve top each serving with No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries.
  7. 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.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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, if you used 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 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.

Pinterest image of Low-Carb No Bake Cherry Cheesecake Dessert

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    19 Comments on “Low-Carb No Bake Cherry Cheesecake Dessert (Video)”

  1. 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!

  2. 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.

  3. 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. 

  4. 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.

  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. 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.

  7. 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).

  8. 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!)

  9. 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!!