These individual no-bake low carb blackberry cheesecakes are sugar free, gluten free, and keto friendly! With video tutorial.
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As you may have noticed I'm not a BIG dessert kind of girl. To clarify, I like desserts, but I don't go in for big pies and cakes very often that serve 8-12. The main reason for this it is usually just my husband and I in the house, and if there is a delicious dessert sitting around in the fridge I want it to get eaten. By me. Then the portion sizes start to increase, and the carb count goes off the scale.
So I much prefer individual portions for dessert. Not only is it easier to make them in smaller batches, but (for me) it highly increases the chances of just having one serving. So this is why I have for you today: Individual No-Bake Blackberry Cheesecakes. Low carb and sugar free. And REALLY tasty.
Watch my recipe video below or scroll down for the full instructions and printable recipe card:
How to Make Low Carb and Keto Blackberry Cheesecakes
This recipe comes in two stages. Stage one is in two parts. In a small bowl, whisk heavy cream and vanilla extract until stiff peaks form. Cover and place in the fridge.
Then make a blackberry syrup in a small saucepan from fresh blackberries, low carb sweetener (I used Lakanto), and a little water.
Cook over a low heat, mushing down the blackberries to release the juice. After around 10 minutes, remove from the heat and push the mixture through a fine sieve. Discard the pulp, and set the syrup aside to cool.
Stage two! First, make the base by mixing together almond flour and melted unsalted butter. Divide the mixture between four small bowls or ramekins.
Add softened cream cheese, sweetener, and the cooled blackberry syrup to a stand mixer bowl. Beat them together until fully combined.
Gently fold the whipped cream into the blackberry mixture.
Spoon the topping over the base - or for a fancier presentation you can pipe them over the base!
The combination of the buttery, nutty base and the fruity creamy topping is SO good!
📖 Recipe
Low Carb Blackberry Cheesecakes
Ingredients
Equipment
Step-by-Step Instructions
- Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge.
- In a small saucepan, make the syrup by adding the blackberries, water and tablespoon of sweetener. Cook on a low heat and push down the fruit with a spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and let the syrup cool.
- Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins.
- In a stand mixer, beat the cream cheese, blackberry syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream.
- Divide the topping between the four bowls, cover, and keep in the fridge until required.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
STACEY says
These are so cute and yummy!
Katrin says
Oh, I love a good no bake dessert. This one looks so easy to make. My daughter told me we HAVE to try it out!
Georgina says
LOL Katrin - let me know if you do!
Kim | Low Carb Maven says
With a family of four, I usually go for the big desserts, but there are times when I just want a little something that isn't all fancy. I love these little blackberry cheesecakes. I'm gonna make 'em.
Georgina says
That makes sense! The other added benefit is that I can hide these away and keep them just for me... if I so choose! 🙂
Sarah says
These look so delicious! I love blackberry cheesecake!
Taryn says
I love how simple this looks! Can't wait to try it!
Karen Walker says
Where can you get these jars? I've been looking for them everywhere.
Georgina says
I think they were from Whole Foods - but at least a year ago I'm afraid!
Susan says
Walmart
Bernice says
Can you use blueberries? I don’t like the tiny seed texture in blackberries or raspberries.
Georgina says
I've only tried it with blackberries, but I don't see why you couldn't use blueberries - you'll definitely need to sieve it though. If you try it, let me know how it turns out!
Laurie says
I used strawberries that were very sweet, so I cut out the sweetener from step 4. They were awesome! Thanks for this great recipe!
Susan says
These are totally yummy but I think because of them being so rich that you could make 6 servings out of one recipe instead of 4. Maybe even shot glass desserts?? True them for sure, you won't be disappointed.
Amanda says
Look in canning section they look like the small jelly jars plus you can always put a lid on them if you pack your lunch
Georgina says
Awesome idea!!
Cathy says
Loved this easy dessert. I made some with blackberries and others with raspberries. Both were delicious. I used honey instead of artificial sweetener. I love the convenience of individual servings. This recipe is a keeper, I will definitely make it again.
Cathy says
Absolutely delicious. This recipe is a keeper. I made these cheesecakes for a baby shower, I used small mason jars and it was perfect!! I also made some ahead and put them in the freezer, they were also good. A great make ahead gluten free dessert. I used honey instead of sweetener and saved the pulp from the fruit and mixed it with my morning yogurt, so good. A great hit, everyone asked for the recipe.
Georgina says
Thank you so much!!!