These individual sugar free and low carb blackberry cheesecakes don’t require baking!
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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.
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 (eg granulated Splenda, Swerve, or xylitol), 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.
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, then finish with an extra fresh blackberry if desired. The combination of buttery, nutty base and the fruity creamy topping is SO good!
Low Carb Blackberry Cheesecakes #nobake, #lowcarb #sugarfree Click To Tweet