Low-Carb Cherry Cheesecake Cups
Your Easy Summer Dream! 🍒
Equipment
- Electric Mixer
- Large Bowl
- Smaller bowl
- Dessert Cups
Ingredients
- 8 ounces cream cheese softened
- 10 ounces plain Greek yogurt or two 5.3-ounce containers
- 1/2 cup Splenda or your favorite keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons sugar-free cherry pie filling for topping (optional)
Instructions
- In a large bowl, combine the softened cream cheese, creamy Greek yogurt, Splenda, and vanilla extract. Beat until the mixture is beautifully smooth and lump-free. Set this delightful base aside.
- Grab a smaller bowl and your electric mixer. Whip the heavy cream until it forms lovely stiff peaks. This adds a wonderful lightness!
- Gently fold the whipped cream into your cream cheese mixture. Be delicate to keep the airy texture, blending until everything is just combined.
- Spoon this luscious cheesecake mixture evenly into six small dessert cups.
- Crown each cup with about 2 tablespoons of sugar-free cherry pie filling for that perfect sweet-tart finish.
- Pop your cheesecake cups into the refrigerator to chill for at least 2 hours. This helps them set beautifully and taste extra refreshing!
Notes
Nutrition Information (per serving):
- Calories: 472
- Net Carbs: 6 grams
