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If you ever invite me to a dinner party (and those who did can confirm), you can be almost certain I'll bring my no-bake keto cheesecake jars. They are a great packable dessert option that takes just a few minutes to prepare.
Try to resist these cheesecake jars, I dare you. They are delicious, easy and so versatile! I made these sugar-free cheesecake jars with berries and topped with a simple berry sauce, and there's loads of other options you can try:
And for a fall inspired keto dessert, try some of these options:
Recipe Tips & Substitutions
I kept the berry sauce sweetener-free but feel free to add 1 to 2 tablespoons of granulated low-carb sweetener or a few drops of stevia.
There is no crust in this these no bake cheesecake jars but you can easily add a layer of almond-coconut base like we did in these Keto Lemon Cheesecake Jars or a classic graham cracker base made from our Low-Carb Graham Crackers.
Full-fat cream cheese can be substituted with mascarpone which will also make these cheesecake jars sweeter. To make a dairy-free version, you could use coconut cream and coconut yogurt (ratio to taste), or simply use just coconut cream and add a tablespoon of lemon juice.
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Hands-on Overall
Serving size 1 jar
Nutritional values (per serving, 1 jar)
Net carbs5.7 grams
Protein4.3 grams
Fat26.7 grams
Calories270 kcal
Calories from carbs 8%, protein 6%, fat 86%
Total carbs7.7 gramsFiber2 gramsSugars5.2 gramsSaturated fat16.9 gramsSodium135 mg(6% RDA)Magnesium13 mg(3% RDA)Potassium138 mg(7% EMR)
Instructions
- To make these easy cheesecake jars you will need heavy whipping cream, cream cheese (or mascarpone), low-carb sweetener (Powdered Allulose or Erythritol work best), vanilla extract (or vanilla powder) and fresh or frozen berries. We are using strawberries, blackberries, raspberries and blueberries but you can use a combination of any of these berries.
- Start by preparing the berry mixture. To do that, mash the berries with a fork. Place in a saucepan and gently heat up.
- Once hot, add 3 gelatin sheets and let them soften before stirring until fully dissolved (see recipe tips for alternatives). Set aside to cool down, or place the saucepan in a bowl filled with ice water to speed up the cooling process.
- While the berry mixture is cooling, prepare the cheesecake layer. Add the cream, cream cheese, vanilla and sweetener into a mixing bowl and use an electric mixer to process until smooth, creamy and thickened until stiff peaks form.
- Reserve about 6 tablespoons of the berry sauce for topping, and add the remaining berry sauce to the bowl. Beat again until well combined.
- Divide the cheesecake mixture between 6 small serving jars, at least 120 ml (4 fl oz) capacity. Top with the reserved berry sauce.
- If you have time, refrigerate overnight or at least an hour before serving.
- Store in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving, 1 jar)
| Net carbs | Protein | Fat | Calories |
|---|
| Berries, mixed, fresh (strawberries, raspberries, blackberries & blueberries) |
| 2.9 g | 0.5 g | 0.3 g | 22 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.3 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Cream cheese, soft (full-fat) |
| 1.3 g | 2.8 g | 11.2 g | 98 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Total per serving, 1 jar |
| 5.7 g | 4.3 g | 26.7 g | 270 kcal |
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