Ingredients
For the crust:
- ¾ cup almond flour
- 2 tbsp melted butter
- 1 tbsp powdered erythritol
- Pinch of cinnamon (optional)
For the cheesecake filling:
- 8 oz (225g) cream cheese (softened)
- ¼ cup heavy whipping cream
- 3 tbsp powdered erythritol (or to taste)
- 1 tsp vanilla extract
- Pinch of salt
For the cherry topping:
- 1 cup frozen or fresh pitted cherries (unsweetened)
- 1–2 tbsp powdered erythritol
- 1 tsp lemon juice
- ¼ tsp xanthan gum (for thickening, optional)
🥣 Instructions
1. Make the crust:
- In a small bowl, mix almond flour, melted butter, sweetener, and cinnamon.
- Divide evenly among 4 small jars or cups and press down lightly to form the base.
2. Make the cheesecake filling:
- In a bowl, beat softened cream cheese until smooth.
- Add in heavy cream, vanilla, salt, and erythritol. Beat until creamy and fluffy.
- Spoon or pipe the filling over the crust layer in each jar.
3. Make the cherry topping:
- In a saucepan, add cherries, sweetener, and lemon juice. Cook over medium heat for 4–5 minutes until cherries soften and release juices.
- Sprinkle in xanthan gum and stir to thicken (optional). Let cool.
- Spoon over the cheesecake layer.
4. Chill or serve:
- Chill for 1 hour for best texture, or enjoy immediately!
💡 Tips:
- Use small mason jars or dessert cups.
- You can sub cherries with raspberries, strawberries, or blueberries if preferred.
- Keeps well in the fridge for 3–4 days.
