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Low Carb No-Bake Cheesecakes In Cups (Keto-Friendly)
4.8 from 33 votes

Low Carb No-Bake Cheesecakes In Cups (Keto-Friendly)

Low-carb, sugar-free, and ready in minutes, these heavenly Keto no-bake cheesecakes in cups are infused with strawberry puree and have a crunchy nutty crust. It's the most delightful healthy treat!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
15 mins
Servings: 6
Calories: 184 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American

Ingredients

Crust:
  • ⅓ cup coconut 25 grams, unsweetened, shredded
  • ⅓ cup walnuts 40 grams, chopped, or pecans
  • ⅓ cup sunflower seeds 50 grams
  • ½ teaspoon cinnamon powder
  • 1 pinch salt
  • 1 tablespoon erythritol powdered sweetener see note
  • 1 tablespoon coconut oil solid
Cheesecake Layer:
  • 7 strawberry 200 grams, large; frozen or fresh
  • 1 mascarpone cheese 8 ounces/226 grams container
  • ½ cup sour cream 125 grams
  • ½ cup erythritol powdered sweetener 75 grams, see note

Instructions

    Cup of Yum
  1. Warm a medium skillet over medium heat. Add the coconut shreds, nuts, and seeds.
  2. Dry toast for about 3 minutes, stirring frequently or until golden brown. Stay with it because the nuts can burn quickly.
  3. Remove from stove, and while still warm, stir in the cinnamon powder, salt, sweetener, and oil. Set aside.
  4. Note: If you used half walnuts or pecans instead of chopped, break them further down with a wooden spoon in the skillet once they are nicely toasted.
  5. If using frozen strawberries, microwave them for 1 minute. Then place in a blender and blend until completely pureed. Set aside.
  6. Place mascarpone cheese and sour cream in a mixing bowl (of a stand mixer or use an electric hand mixer) and start mixing on medium speed.
  7. Gradually add the sweetener. Then gradually mix in the reserved pureed strawberries until completely incorporated.
  8. Keep mixing until the mascarpone cheese becomes a thicker mousse (about 4 to 5 minutes).
  9. Distribute the crust between 5 to 6 mini glasses. Set aside a little bit for garnish.
  10. Transfer the mascarpone mixture to a piping bag and pipe the cheesecake over the crust.
  11. Top with berries, fresh (chocolate) mint, and some of the reserved crust if desired.

Notes

  • Helpful Tips:
  • :
  • Keep an eye on the seeds and nuts when making the keto cheesecake crust. They can burn quickly, and it only takes minutes to become golden.
  • I usually use a stand mixer, which is easier, but you can also use a hand mixer (electric mixer).
  • Feel free to experiment with different flavors and toppings. You can use various berries or add other nuts.
  •  
  • Storage: 
  • : 
  • You can store these keto cheesecake cups in the refrigerator for up to 5 days.
  • Cover it with plastic wrap to prevent it from drying out or absorbing any odors from other foods in the fridge.
  • Or store the cheesecake mixture in an airtight container and assemble it when ready to serve. The toasted nuts can be made on the spot.
  •  
  • Note on carb nutrition:
  • :
  • Make mini strawberry cups to lower the carb intake (which will get you about 10 to 12 servings and about 14 grams of carbs). 
  • Make mini strawberry cups to lower the carb intake (which will get you about 10 to 12 servings and about 14 grams of carbs). 
  • Please keep in mind that the nutritional information is calculated using third-party tools.
  • Please keep in mind that the nutritional information is calculated using third-party tools.
  • It is a rough estimate and can vary greatly based on the products used and substitutions.
  • It is a rough estimate and can vary greatly based on the products used and substitutions.
  • Use a keto sweetener like powdered Monkfruit. It easily incorporates into the mascarpone. But you can also use Monkfruit and briefly blend until powdered.
  • Keep an eye on the seeds and nuts when making the keto cheesecake crust. They can burn quickly, and it only takes minutes to become golden.
  • I usually use a stand mixer, which is easier, but you can also use a hand mixer (electric mixer).
  • Feel free to experiment with different flavors and toppings. You can use various berries or add other nuts.
  • You can store these keto cheesecake cups in the refrigerator for up to 5 days.
  • Cover it with plastic wrap to prevent it from drying out or absorbing any odors from other foods in the fridge.
  • Or store the cheesecake mixture in an airtight container and assemble it when ready to serve. The toasted nuts can be made on the spot.

Nutrition Information

Calories 184kcal (9%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 2g (10%) Trans Fat 0.01g (1%) Cholesterol 11mg (4%) Sodium 70mg (3%) Potassium 139mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 126IU (3%) Vitamin C 9mg (10%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 11mg 4%
Sodium 70mg 3%
Potassium 139mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 126IU 3%
Vitamin C 9mg 10%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.