No-Bake Sugar-Free Coconut Cheesecake Cups

Ingredients  

• 8 oz Cream cheese, softened
• 1/3 cup Erythritol or preferred sugar substitute
• 1/2 cup Coconut cream refrigerated overnight
• 1/2 cup Heavy cream cold
• 1 tsp Vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Spatula
• Serving cups

Method 

1. In a medium bowl, beat the softened cream cheese and erythritol together using an electric mixer until the mixture is completely smooth and there are no lumps.
2. Add the coconut cream and vanilla extract to the cream cheese mixture. Beat until just combined and smooth.
3. In a separate, clean bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip.
4. Gently fold the whipped heavy cream into the coconut cream cheese mixture using a spatula until no white streaks remain. This keeps the texture light.
5. Spoon the cheesecake filling evenly into four individual serving cups.
6. Refrigerate the cups for 2 to 3 hours, or until the cheesecake is firm enough to hold its shape.

Notes

The coconut flavor added richness while keeping the texture smooth and satisfying. For a topping, consider adding toasted, unsweetened coconut flakes just before serving.