ketoKeto Recipes

Keto No-Bake Cherry Cheesecake Jars


For the Cheesecake Base:

  • 2 cups cream cheese, softened
  • 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

For the Cherry Topping:

  • 1 cup fresh or frozen cherries, pitted and halved
  • 2 tablespoons water
  • 1-2 tablespoons powdered erythritol (adjust to taste)
  • 1 teaspoon lemon juice

For Garnish (optional):

  • Crushed unsweetened nuts (like almonds or walnuts)


  1. Prepare Cheesecake Base:
    • In a mixing bowl, beat the cream cheese until smooth and creamy.
    • Add powdered erythritol and vanilla extract, continue to beat until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until smooth.
  2. Make Cherry Topping:
    • In a saucepan, combine cherries, water, powdered erythritol, and lemon juice.
    • Cook over medium heat until the cherries soften and release their juices, stirring occasionally.
    • Once the mixture thickens slightly, remove from heat and let it cool.
  3. Assemble the Jars:
    • Spoon the cheesecake mixture into jars or serving glasses, creating a layer at the bottom.
  4. Add Cherry Topping:
    • Spoon the cherry topping over the cheesecake layer.
  5. Chill and Garnish:
    • Refrigerate the jars for at least 2-3 hours or until the cheesecake is set.
    • Optionally, garnish with crushed unsweetened nuts before serving.

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