Enjoy a holiday keto no-bake cranberry cheesecake that is rich, creamy, and sure to be the star of your holiday dessert table. And since it’s also grain-free and low in carbs, it’s a perfect keto-friendly treat.
Our recipe for low-carb, no-bake mini cranberry cheesecakes is quick and easy.
It features a velvety cheesecake made with cream cheese, sour cream, heavy cream, and sugar substitute, and is topped with our family’s recipe for homemade keto cranberry sauce.
Every year, I look forward to the cranberry season with more enthusiasm, which explains my growing list of keto cranberry recipes. It just seems like I can’t get enough of this tart, antioxidant-rich berry.
Although we have a delicious traditional keto cranberry cheesecake recipe, this one doesn’t require the use of an oven, making it a great option during the busy holidays when the oven seems to be working overtime.
Keto No-Bake Cranberry Cheesecake
What’s especially nice about a sugar-free, no-bake cranberry cheesecake recipe is that there is no need to be intimidated.
If you can measure and use an electric mixer, you can make this gluten-free cranberry cheesecake parfait and impress your guests during the holidays.
I love how you eliminate the risk of overbeating, overbaking, and cheesecake cracks since it’s a no-bake cheesecake.
How To Make No-Bake Keto Cranberry Cheesecake Minis
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This keto-friendly cranberry cheesecake features an almond flour no-bake crust that mimics traditional graham crust beautifully.
The keto crust has only three ingredients, if you don’t count the tiny amount of cinnamon powder. Plus, it’s grain-free, gluten-free, and low in carbs! I mean, what more can you ask for?
I chose to make these into mini cheesecakes by making them in 4-ounce mason jars, allowing this to be a quick and festive dessert.
However, you can also make this in a 9-inch pie pan and get the same fabulous results.
Do keep in mind that if you make this in a pie pan, you will need to refrigerate the cheesecake for a minimum of 6 hours to make it easier to serve.
This simple recipe will be a lovely addition to your Thanksgiving or Christmas dessert table, giving your guests a healthy, sugar-free, low-carb choice.
Ingredients Need
Making this low-carb cheesecake dessert is quite simple. There are only a few important things to keep in mind. For one, remember that it’s key to start with cream cheese that is at room temperature.
It really needs to be soft; otherwise, you’ll miss out on the velvety texture. Plus, no one wants clumps of cream cheese.
Once the cream cheese has been allowed to come to room temperature and is soft, it’s just a matter of using an electric mixer and combining the following ingredients:
- Full-fat cream cheese: Use only blocks of real cream cheese. Do not use a cream cheese spread, and make sure it’s at room temperature.
- Sour cream: Full-fat provides the most flavor and is lower in carbs.
- Heavy whipping cream: To keep the cheesecake filling light. You’ll be whipping it with cream cheese.
- Sugar substitute: A must in order to keep it low in carbs.
- Vanilla extract: Heightens the flavor of the cheesecake.
Almond No-Bake Crust:
- Almond flour: used for the crust
- Melted unsalted butter: For the crust
- Sugar-substitute
- Cinnamon powder
Cranberry Topping:
- A batch of our sugar-free keto cranberry sauce to use as the topping.
Sugar-Substitute Options
I have several options when it comes to which sweetener you can use in these sugar-free no-bake cranberry cheesecake minis. My personal favorite is Lakanto Monk Fruit.
Lakanto Monk Fruit is my go-to choice since the texture and flavor are what I have found to be the closest to real sugar. Plus, the flavor fools your taste buds like nothing else I’ve found on the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. I am not much of a fan of stevia sweeteners because the aftertaste is a bit intense.
However, if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with good success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
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In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Oh, and make sure you also check out our Keto Cheesecakes for more delicious flavor and style options.
Be sure to also check out our keto no-bake cheesecakes for easy access to all our no-bake cheesecake recipes!
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Keto No-Bake Cranberry Cheesecake Minis
This recipe makes the easiest, most festive keto no-bake cranberry cheesecake minis. It's a low carb cranberry parfait and it's rich, smooth, creamy, airy, and flat-out decadent. It's the perfect keto dessert for the fall-winter holidays. Plus it's also grain-free, gluten-free, and keto-friendly!
Ingredients
Keto Cheesecake Mousse Filling
- 16 ounces of cream cheese, room temperature
- 1 cup granulated sugar substitute
- 1 1/2 cups full-fat sour cream
- 1 1/2 cups of heavy whipping cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
Keto No-Bake Almond Crust:
- 1 1/2 cups of almond flour
- ¼ cup of melted unsalted butter
- 2 tablespoons of granulated sugar substitute
- 1/4 teaspoon of cinnamon powder
- 1/4 teaspoon of sea salt
Instructions
Sugar-free Cranberry Topping
- Make a batch of our keto cranberry sauce and place it in the refrigerator to chill. While the sauce cools down, proceed to make the crust and the cheesecake filling.
Keto Almond Flour Crust Layer
- To make the no-bake almond crust, mix in a small bowl the almond flour, sugar substitute, cinnamon powder, and sea salt.
- To this, add the melted butter.
- Stir until well combined.
- Press the almond crust to the bottom of 12, 4-ounce mason jars or one 9-inch pie dish
- Proceed to make the cheesecake filling.
Keto Cheesecake Mousse Filling
- In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, vanilla extract, and sea salt.
- Scape the sides of the bowl several times.
- Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy.
Assembling The Keto Cranberry Mini Cheesecakes
- Using a piping bag or small spoon, add one-half of the cheesecake filling into the individual jars that have the prepared almond crust if making one large 9-inch pie add the entire filling to the prepared pie crust.
- Next, add a tablespoon of the sugar-free cranberry sauce to each mini cheesecake, and then add the rest of the cheesecake filling to each of the mason jars. Finally, top each mini cheesecake jar with one teaspoon of the keto cranberry sauce.
- Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie, make sure you chill the cheesecake for a minimum of 6 hours so that it can be sliced easily. See notes for details.
- Store the cheesecake in the refrigerator for up to 5 days.
Notes
You can also make this no-bake keto cheesecake in a 9-inch pie pan. To do so simply press the almond four crust into the pie pan and then add the cheesecake filling. Then top with the cranberry sauce.
If you opt to make this in a pie pan you will need to refrigerate the cheesecake for a minimum of 6-8 hours. So that it slices easier. Otherwise, the filling will not slice properly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 34.2gSaturated Fat: 18.2gCholesterol: 89mgSodium: 160mgCarbohydrates: 6.9gNet Carbohydrates: 5gFiber: 1.9gSugar: 0.2gProtein: 7.8g
