Description
If your dream dessert is creamy, fruity, and comforting without turning on the oven, these Low-Carb Berry Cheesecake Cups are about to be your new obsession. They’re silky, tangy, lightly sweet, and topped with fresh berries and toasted nuts for the perfect crunch. Think cheesecake—but lighter, brighter, faster, and portioned into adorable little cups.
Ingredients
Cheesecake Filling
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8 oz cream cheese, softened
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½ cup Greek yogurt or sour cream
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¼ cup powdered erythritol or monk fruit sweetener
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1 tsp vanilla extract
Toppings
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½ cup blueberries
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½ cup raspberries
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¼ cup crushed walnuts or pecans (toasted if possible)
For Serving
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8 small dessert cups, ramekins, or mini mason jars
Instructions
In a bowl, beat cream cheese, Greek yogurt (or sour cream), sweetener, and vanilla until smooth, fluffy, and lump-free. An electric mixer works best, but a whisk will work if the cream cheese is very soft.
Spoon or pipe the mixture into 8 dessert cups, filling each about ¾ full.
Top with a generous mix of blueberries and raspberries. Gently press them in so they nestle into the creamy layer.
Sprinkle crushed nuts over the top. Toasting them first makes a huge difference!
Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the texture firm up beautifully.
Notes
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Lumpy filling? Your cream cheese wasn’t soft enough. Keep beating—it will smooth out!
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Make ahead: Fully assemble up to 2 days in advance. Add nuts right before serving.
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No mixer? Whisk by hand with the cream cheese fully softened.
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Lower-fat version: Use Neufchâtel (⅓ less fat) and non-fat Greek yogurt.