Description
Indulge in this creamy cherry cheesecake which is low in sugar and high in flavor!
Ingredients
Scale
- 12 ounces cream cheese, allow to soften at room temperature at least 1 hour
- 1 cup heavy cream
- 6 tablespoons Monkfruit Sweetener (see notes)
- 1 teaspoon vanilla extract or slightly more if you like a strong vanilla flavor
- 2 cups No Sugar Added Cherry Pie Filling (see notes)
Instructions
- Take cream cheese out of the fridge, unwrap, and place in a bowl on the counter for at least an hour to soften.
- Put the heavy cream into a different bowl and beat with hand beater until it forms soft peaks.
- When the cream cheese has softened, use the same beater to combine it with the Monkfruit Sweetener and vanilla.
- Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.
- Transfer mixture to 6 individual small ramekins or glass dishes and chill at least one hour.
- When you’re ready to serve top each serving with No Sugar Added Cherry Pie Filling or fresh berries.
- I only found 20 oz. cans of cherry pie filling and used 1/3 cup per cheesecake. If you find a smaller can, using less of the topping would reduce the carb count.
Notes
- Check the packaging for the Monkfruit Sweetener as it may vary in sweetness.
- Use fresh berries for an added touch if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg