Craving a creamy, indulgent dessert without the sugar rush or oven time? These No Bake Cheesecake Cups are your answer! Perfect for anyone following a low-carb lifestyle, these individual treats deliver all the rich, tangy satisfaction of classic cheesecake—minus the carbs and fuss.
Made with smooth cream cheese, double cream, and a touch of vanilla, each cup is layered with a simple almond ‘crust’ and finished with a vibrant swirl of fresh berries. There’s no baking required, making this recipe ideal for warm days, quick prep, or when you want a make-ahead dessert for entertaining.
Simply blend, layer, chill, and enjoy! Each cup is portion-controlled, so you can satisfy your sweet tooth while staying on track. Whether you’re hosting a dinner party or treating yourself, these cheesecake cups are sure to impress.
At a glance
- Time: 20 minutes
- Difficulty: Easy
- Servings: 6
- Cost: Affordable
Macros (per serving)
- Protein: 4 g
- Fat: 22 g
- Carbs: 3 g
- Energy: 230 kcal
Ingredients
- 250g Full-fat cream cheese (Softened to room temperature)
- 120ml Double cream
- 50g Powdered erythritol (Or preferred keto sweetener)
- 1 tsp Vanilla extract
- 60g Almond flour
- 30g Butter (Melted)
- 60g Fresh mixed berries (Raspberries, blueberries, or strawberries)
Equipment Needed
- Mixing bowls
- Hand mixer
- Spatula
- Small saucepan
- 6 dessert cups or ramekins
- Spoon
Steps
- In a bowl, combine almond flour and melted butter. Mix until the texture resembles damp sand.
- Divide the almond mixture evenly among 6 dessert cups, pressing gently to form a base. Set aside.
- In a large bowl, beat the cream cheese with powdered erythritol and vanilla extract until smooth and fluffy, about 2–3 minutes.
- Pour in the double cream and continue beating until the mixture is thick and holds soft peaks, about 1–2 minutes.
- Spoon or pipe the cheesecake mixture over the almond bases, smoothing the tops.
- In a small saucepan, gently heat the berries for 2–3 minutes until they soften and release juices. Mash lightly with a fork.
- Let the berry mixture cool for 5 minutes, then swirl a spoonful over each cheesecake cup using a skewer or knife.
- Chill the cups in the fridge for at least 2 hours to set before serving.
Allergens & Swaps
Allergens:
Recipe contains: dairy, nuts
Potential swaps:
- Almond flour → Ground sunflower seeds — Nut-free alternative for the base
- Double cream → Coconut cream — Dairy-free option, may alter flavour
- Butter → Coconut oil — Dairy-free and vegan-friendly
Serving Ideas
- With extra fresh berries – for a burst of colour and freshness.
- Topped with grated dark chocolate – adds a rich, decadent touch.
- With a dollop of whipped cream – for extra indulgence.
Additional Info
Chefs Tips
- Ensure cream cheese is fully softened for a smooth, lump-free filling.
- Chill the cups for at least 2 hours for best texture and flavour.
- Use a piping bag for neat, even layers.
Variations
- Add a teaspoon of lemon zest to the filling for a citrusy twist.
- Swirl in a tablespoon of peanut butter for a nutty flavour.
- Use only raspberries or blueberries for a single-fruit topping.
Troubleshooting
- If the filling is too runny, beat for an extra minute or chill longer.
- If the base is crumbly, add a little more melted butter.
- If the berry swirl is too thin, simmer berries a bit longer to thicken.
Storage & Reheating
Store cheesecake cups covered in the fridge for up to 3 days, or freeze (without berry topping) for up to 2 months.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: No reheating needed; serve chilled. Thaw frozen cups overnight in the fridge.
Ingredient Spotlight
Cream cheese: Provides the classic tangy, creamy base essential for cheesecake texture.
Almond flour: Creates a low-carb, nutty crust alternative to biscuit bases.
Powdered erythritol: A keto-friendly sweetener that dissolves easily for a smooth, sugar-free dessert.
FAQs
Can I make these cheesecake cups ahead of time?
Yes, you can prepare them up to 2 days in advance and store in the fridge until ready to serve.
Are these cheesecake cups freezer-friendly?
Yes, freeze without the berry topping for up to 2 months. Thaw overnight in the fridge before adding berries.
Can I use frozen berries?
Absolutely. Thaw and drain excess liquid before using to avoid watery topping.
What’s the best way to sweeten these cups?
Powdered erythritol or monk fruit sweetener works best for a smooth, sugar-free result.
How do I make these nut-free?
Swap almond flour for ground sunflower seeds in the base for a nut-free version.
No Bake Cheesecake Cups with Fresh Berry Swirl
Ingredients
- 250g Full-fat cream cheese (Softened to room temperature)
- 120ml Double cream
- 50g Powdered erythritol (Or preferred keto sweetener)
- 1 tsp Vanilla extract
- 60g Almond flour
- 30g Butter (Melted)
- 60g Fresh mixed berries (Raspberries, blueberries, or strawberries)
Instructions
- In a bowl, combine almond flour and melted butter. Mix until the texture resembles damp sand.
- Divide the almond mixture evenly among 6 dessert cups, pressing gently to form a base. Set aside.
- In a large bowl, beat the cream cheese with powdered erythritol and vanilla extract until smooth and fluffy, about 2–3 minutes.
- Pour in the double cream and continue beating until the mixture is thick and holds soft peaks, about 1–2 minutes.
- Spoon or pipe the cheesecake mixture over the almond bases, smoothing the tops.
- In a small saucepan, gently heat the berries for 2–3 minutes until they soften and release juices. Mash lightly with a fork.
- Let the berry mixture cool for 5 minutes, then swirl a spoonful over each cheesecake cup using a skewer or knife.
- Chill the cups in the fridge for at least 2 hours to set before serving.
Allergens & Swaps
Allergens: dairy, nuts
- Almond flour → Ground sunflower seeds — Nut-free alternative for the base
- Double cream → Coconut cream — Dairy-free option, may alter flavour
- Butter → Coconut oil — Dairy-free and vegan-friendly
Nutrition (per serving)
- Protein: 4 g
- Fat: 22 g
- Carbs: 3 g
- Energy: 230 kcal
