Keto Cherry Cheesecake Recipe: Indulge Without the Guilt

For those following a ketogenic lifestyle, the idea of enjoying a rich and satisfying dessert might seem like a distant dream. However, this keto cherry cheesecake recipe proves that you can have your cake and eat it too, without compromising your dietary goals. This article explores a variety of keto-friendly cherry cheesecake options, from no-bake fluffs to decadent baked cheesecakes, ensuring there's a perfect recipe for every craving and occasion.

No-Bake Keto Cherry Cheesecake Fluff

When summer heat makes turning on the oven unappealing, a no-bake cherry cheesecake fluff is the perfect solution. This recipe is incredibly versatile and can be whipped up in just about fifteen minutes.

Ingredients

• Sugar-free cherry Jello mix
• Greek yogurt
• Cream cheese
• Heavy whipping cream

Instructions

1. Heat half cup of water in the microwave until boiling (about 1 minute 15 seconds).
2. Mix Jello packet into the water. Mix well with a fork until it is fully dissolved.
3. In another bowl beat heavy whipping cream until it forms stiff peaks and looks like whipped cream.
4. Beat the cream cheese until soft.
5. Slowly add the jello mix to the cream cheese a little at a time until you have the two fully blended.
6. Now add in the whipped cream to the mixture making sure it is all fully mixed.

This recipe makes about six servings, with each serving containing approximately 7.33g carbs. If you are looking to cut down the fat a little you can use an 8 oz tub of frozen whipped topping in place of the heavy whipping cream. This dessert is light, airy, and bursting with cherry flavor, making it an ideal treat for those watching their carb intake.

Baked Keto Cherry Cheesecake with Chocolate Crust

For a more traditional cheesecake experience, a baked keto cherry cheesecake with a chocolate crust is an excellent choice. The combination of cinnamon and cherries creates a heavenly flavor profile that is hard to resist.

Keto Chocolate Crust

1. Preheat the oven to 350°F (180°C).
2. Combine all dry ingredients, add softened butter, and mix until a dough ball forms. For a richer flavor, consider using cocoa or cacao powder.
3. Press the dough into a small, deep 7-inch cake tray layered with parchment paper.
4. Bake in the preheated oven for 10-15 minutes. If you want to avoid baking, you can simply press in the dough and skip this step.

Mascarpone and Whipped Cream Topping

Topping the cheesecake with mascarpone and heavy whipping cream adds a touch of elegance and richness, similar to the topping used in keto Black Forest cake. This combination can also be made with cream cheese and heavy whipping cream for a slightly different flavor.

Read also: Easy Low-Carb Cheese Crackers

Choosing Cherries

When using cherries, it's essential to be mindful of their carb content. Red cherries and tart cherries are relatively low in carbs, containing about 10g net carbs per 100g, similar to blueberries. Always check the specific type of cherries you are using to ensure they fit within your macros.

Wholesome Yum Keto Cheesecake

Stella Emig developed a keto cheesecake recipe that stands out as one of the most popular keto desserts, celebrated for its authentic taste and texture. This recipe has become a go-to for holidays, birthdays, and special occasions.

Key Features

• Indistinguishable from the real thing: Tastes so authentic that friends and family will question its sugar-free nature.
• Creamy, dreamy filling: Perfectly smooth, creamy, and rich, with the expected dense texture of a classic cheesecake.
• Buttery shortbread crust: Made with almond flour, resembling a delicious shortbread crust.
• Easy to make: Requires only 8 ingredients for both the crust and the filling.
• Keto-friendly: Contains only 6g total carbs and 5g net carbs per slice, fitting seamlessly into a keto diet.

Ingredients

• Almond Flour: Using a high-quality blanched almond flour is crucial for achieving a smooth, non-gritty texture.
• Butter: Helps the crust stay together and provides a buttery flavor.
• Granulated Sweetener: Besti Monk Fruit Allulose Blend is recommended, but other sugar substitutes like erythritol, xylitol, or erythritol blends can also be used. Avoid liquid or concentrated sweeteners.
• Vanilla Extract: Enhances the overall flavor profile.
• Cream Cheese: The base of the filling. Use plain, full-fat cream cheese, softened to room temperature.
• Besti Powdered Monk Fruit Allulose Blend: A powdered sweetener is essential for a non-grainy texture.
• Eggs: Help the filling set and create a creamy texture.
• Lemon Juice: Brings out the sweetness and flavor.

Instructions

1. Preheat the oven to 350°F (177°C).
2. Mix the almond flour, melted butter, Besti, and vanilla extract until well combined.
3. Press the crust mixture into the bottom of a prepared pan and bake for about 10-12 minutes, until barely golden.
4. Using an electric mixer, beat the cream cheese and powdered Besti until fluffy.
5. Add the eggs, lemon juice, and vanilla extract.
6. Pour the filling into the crust and smooth the top with a spatula.
7. Bake until the center is almost set but still jiggly.
8. Cool on the counter before refrigerating for at least 4 hours, or preferably overnight.

Tips and Substitutions

• Crust Variations: For a nut-free option, use coconut flour instead of almond flour. Alternatively, skip the crust altogether for a crustless cheesecake.
• Butter Substitutes: Unrefined coconut oil or ghee can be used instead of butter in the crust.
• Sweetener Adjustments: Adjust the amount of sweetener to taste.

Troubleshooting

• Cracking or Settling: Avoid sudden temperature changes by cooling the cake on the counter before refrigerating. For added insurance, bake the cheesecake in a water bath.
• Gritty Filling: Use a powdered sweetener to prevent a gritty texture.
• Runny Filling: Ensure the cheesecake is not underbaked and that it is properly cooled and refrigerated.
• Dry or Crumbly Filling: Avoid overcooking the cheesecake by removing it from the oven when it’s still slightly jiggly.

Serving and Storage

• Toppings: Raspberry sauce or sugar-free caramel sauce are excellent topping choices.
• Storage: Store the cheesecake in the refrigerator for up to 3-5 days.
• Freezing: Freeze the cheesecake for up to 1 month for the best texture. Wrap tightly in plastic wrap and aluminum foil after freezing solid. Thaw in the fridge overnight or on the counter for 2-4 hours.

Individual No-Bake Cherry Cheesecakes

For a quick and easy low-carb dessert, individual no-bake cherry cheesecakes are a fantastic option. These cheesecakes require minimal effort and are perfect for portion control.

Ingredients

• Cream cheese
• Heavy cream
• Monkfruit Sweetener
• Vanilla
• No Sugar Added Cherry Pie Filling or fresh berries

Instructions

1. Soften the cream cheese by leaving it at room temperature for at least an hour.
2. Beat the heavy cream until it forms soft peaks.
3. Combine the softened cream cheese with the Monkfruit Sweetener and vanilla.
4. Beat the whipped cream into the cream cheese mixture.
5. Transfer the mixture to individual ramekins or glass dishes and chill for at least one hour.
6. Top each serving with No Sugar Added Cherry Pie Filling or fresh berries before serving.

Nutritional Information

Using Monkfruit Sweetener and the recommended serving of no-sugar-added pie filling, each serving of this no-bake cheesecake contains approximately 9.8 net carbs.

The Versatility of Keto Cheesecake

Keto cheesecake is incredibly versatile, serving as a base for various flavor combinations and variations. Whether you prefer a simple no-bake fluff, a rich baked cheesecake with a chocolate crust, or individual cheesecakes for easy serving, there is a keto cheesecake recipe to satisfy every palate. By using keto-friendly ingredients and sweeteners, you can indulge in a decadent dessert without derailing your low-carb lifestyle.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #cherry #cheesecake #recipe