Moderate Carb No-bake Cherry Cheesecake Jars
As summer winds down, it’s the perfect time to enjoy refreshing and easy-to-make desserts that capture the season’s essence. These no-bake cherry cheesecake jars are a stellar example of moderate carb late summer fruit desserts, combining rich cheesecake with the sweet tartness of cherries in a convenient, individual serving.
How to Make It
Step 1
Add the keto graham crackers to a food processor and process until fine. Melt the butter in the microwave in a large bowl. Stir in the graham cracker crumbs and mix well until slightly sticky.
Step 2
Spoon a generous amount of graham crackers into the jars. Set the jars aside.
Step 3
Add the cherries to a sauce pan along with the water. Simmer on medium-low heat for 20 minutes until softened, then set aside to cool. Whip the chilled heavy cream until stiff peaks form using a hand mixer or a stand mixer. Set the whipped cream aside.
Step 4
Beat the cream cheese, sweetener, sour cream, lemon juice, and vanilla extract together until smooth and creamy. Make sure to break down any lumps of cream cheese.
Step 5
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine gently so the whipped cream doesn’t collapse.
Step 6
Layer a couple of large spoonfuls of filling on top of the graham cracker crust in the jars. Make sure you leave some room for the topping.
Step 7
Chill the cheesecake jars until ready to serve. We found that adding the cherries too early will have the cherry juices seep down into the layers. So we recommend adding the topping soon when serving. Spoon the dark sweet cherries on top of the no-bake cherry cheesecake jars, then serve. Enjoy!
Ingredients
- Butter, unsalted
4 tbsp
- Keto Graham Crackers
200 g
- Tart Cherries, Pitted
1 cup
- Boiling Water
0.25 cup
- Heavy whipping cream
1 cup
- Cream cheese
8 oz
- Granulated Allulose
0.33 cup
- Sour cream
2 tbsp
- Lemon juice
1 tsp
- Vanilla extract
0.5 tsp