These creamy, layered keto cheesecake cups are light, refreshing, and perfect for a low-carb dessert or special treat.
Ingredients
2 cups heavy whipping cream
1 (8-oz) package cream cheese, softened
3 cups raspberries
3 cups strawberries
1 cup blueberries
3 teaspoons lemon juice
4 tablespoons keto sweetener (monk fruit or erythritol, to taste)
š„£ Instructions
Whip the Cream
In a large bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside.
Make the Cheesecake Base
In a separate bowl, blend 6 oz of the cream cheese until smooth and creamy. Gently fold this into the whipped cream until fully combined. Set aside.
Prepare the Berry Mixture
In another bowl, combine the remaining 2 oz cream cheese, sweetener, raspberries, strawberries, and lemon juice. Blend until smooth and well mixed.
Assemble the Cups
Start with a layer of the whipped cheesecake mixture
Add a layer of blueberries
Spoon in a layer of the berry puree
Repeat the layers until the glasses are full
Chill & Serve
Refrigerate for at least 1 hour before serving for best texture and flavor.
šØ Servings
Makes 7ā8 servings
š” Tips
Adjust sweetener to taste depending on berry sweetness
Garnish with extra berries or keto whipped cream
Store covered in the refrigerator up to 3 days