Keto No Bake Cheesecake Cups (Easter Dessert Idea)
Keto No Bake Cheesecake Cups (Pastel Colored)
We made a video to show you exactly how to make these step by step!
Keto No Bake Cheesecake Cups Ingredients
- 3/4 cup sour cream
- 8 oz cream cheese, room temperature
- 1 tbs butter
- 2 tsp vanilla
- 1 tsp lemon juice
- 1/3 cup Monkfruit Confectioners blend (or any other keto-approved sweetener of your choice)
- 1/3 cup Vanilla Flavored Whey Protein Isolate
- 1/4 tsp Pink Himalayan salt
- Optional: 4 different pastel food coloring colors
- Optional: top with sugar free whipped cream and Keto Sprinkles!
Note: You can make your own Sugar Free Keto Sprinkles here!
Keto No Bake Cheesecake Cups Recipe Instructions
The full recipe instructions are listed below in the printable recipe card.
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Feel free to top the beautiful Keto No-Bake Cheesecake Cups with sugar free whipped cream and Keto Sprinkles, if using. The homemade keto sprinkles are super easy to make and only take a few minutes to whip up.
You can make this recipe ahead of time and store it in the refrigerator for up to 5 days. Just be sure to keep it securely wrapped with plastic wrap.
We like to use disposable piping bags but these are totally optional. You could use a spoon to pour the cheesecake layers in each glass. We found these cup little glasses at our local IKEA store.
We did use McCormicks Pastel food coloring in our recipe.
This Keto No Bake Cheesecake Cups recipe would make an excellent Keto dessert idea for Easter!
We did make our very own whipped cream. As you can see in the video we used a whipped cream dispenser that I purchased on Amazon.com. This has probably been one of the best investments I made when I started my Keto journey.
I add heavy whipping cream and the sweetener of my choice to make the whipped cream. All you do is add the ingredients and then add a cartridge and the dispenser does the rest. I absolutely love to use Jordan’s Skinny syrups in my whipped cream because they are totally keto friendly and won’t spike my blood sugar.
Keto No Bake Cheesecake Cups
Ingredients
- 3/4 cup sour cream
- 8 oz cream cheese room temperature
- 1 tbs butter
- 2 tsp vanilla
- 1 tsp lemon juice
- 1/3 cup Monkfruit Confectioners blend or any other keto-approved sweetener of your choice
- 1/3 cup Vanilla Flavored Whey Protein Isolate
- 1/4 tsp Pink Himalayan salt
- Optional: 4 different pastel food coloring colors
- Optional: top with sugar free whipped cream and Keto Sprinkles!
Instructions
- In a medium-size bowl, add the sour cream, cream cheese, and butter. Blend it on high speed until it’s nice and smooth. Make sure you start with room temperature ingredients so that it will blend to a creamy consistency.
- Add the vanilla and lemon juice. Keep blending it until creamy.
- Add the remaining dry ingredients a little at a time and blend it until it’s all fully combined. When using a keto sweetener be sure to use a confectioners blend (powdered) so the mixture stays nice and creamy. Granulated keto sugar tends to be gritty.
- Divide the batter into 4 equal parts in 4 separate bowls.
- Add about 2 to 3 drops of food coloring to each bowl. Mix until the food coloring it all mixed together. Feel free to add more food coloring to get your desired color.
- Place a piping bag in a tall glass and fill it with one color. Repeat this step until you have 4 different piping bags of cream cheese filling with 4 different colors.
- If the cream cheese batter is not to the consistency you want, you can place it in the refrigerator to harden up a bit. I place the mixture in the refrigerator for about 30 minutes.
- Pipe each color one by one in a small glass cup.
- Top with sugar free whipped cream and Keto Sprinkles, if using.
- Serve immediately or keep covered in the refrigerator until you are ready to serve it.
