Sugar free Blackberry Cheesecake cups is rich and creamy single serving dessert, lunch box, picnic or snack. The whole family will enjoy this gluten free, simple, make ahead treat. A low carb option and KETO are offered too!
We have a HUGE crowd at the place this month. Four of our grandkids and daughter Amanda are visiting from Louisiana and the black berries are ripe! We do love picking and eating those delicious healthy berries.
The video Kayti made of this recipe gives you a glimpse of the kids picking berries and enjoying this yummy treat we made with them. Summertime fun! They all Devoured these Sugar Free Blackberry Cheesecake Cups.
Berries are wonderfully healthy and blackberries are one of the TOP nutritional superheroes. Blackberries are a great choice for sugar free recipes.
Blackberries are naturally low (with a score of 25) on the glycemic index and only a 4 on the GL index. Both of these scales measure how the carb load and sugar insulin spikes in foods work. blackberries are definitely superstars on both scales.
Blackberries are also full of fiber, vitamins, mineral, antioxidants. And they are delicious. Eat blackberries!
Sugar Free Blackberry Cheesecake Cups NOTES:
I like making this recipe in single serving in small glass cups. I LOVE these 6 oz. custard cups by Anchor Hocking. As you can see in the video they are cute, stack easily and are very portable with the lids. I bought a two pack and use them for leftovers too. Very handy!
Because there are no eggs in this recipe it can be served at room temperature or chilled as you prefer. That makes it a perfect choice for the lunch box, picnic basket or after school snack. Don’t forget the spoons!
The absolute easiest method to make this recipe is to use your food processor. Just a few pulses and the filling is done. The berry topping is boiled on the stove a few minutes to thicken it up. Then just pour it over the filling and set it in the fridge to chill until set. So easy!
The video states the filling needs to cool an hour. The hour chilling time is actually for AFTER you pour on the hot topping. In the six ounce cups the filling cools enough waiting for the topping to cook.
You CAN make this in an 8 x 8 pan but it’s rather formless. If you want to make a pan recipe check out our No bake blackberry Cheesecake Bars. They have a nice graham cracker crust and you can still use this sugar free filling and topping.
LOW CARB OPTION:
To make this recipe low carb replace the Greek yogurt with Sour Cream. The cornstarch will add some carbs but still be lower carb.
For KETO: The net carbs are 6.1 for this recipe when the KETO option is used:
- Replace the Cornstarch withxanthan Gum
- or eliminate the thickener and mash the blackberries fresh with the sweetener as desired. This will be a bit looser but should still work.
- OR just add fresh blackberries as desired.
HERE IS THE NUTRITION FOR Sugar Free Blackberry Cheesecake Cups as written in the recipe card below:
Sugar free Blackberry Cheesecake Dessert is a rich and creamy dessert, lunch box, picnic or snack. The whole family will enjoy this, eggless, easy, make ahead treat.
- 2 Cups fresh blackberries, Can use frozen if thawed and drained
- 2 Tablespoons Cornstarch
- 1/4 Cup water
- 12 oz. cream cheese, room temperature
- 1/4 Cup Greek yogurt, OR Sour cream for low carb
- 1 tsp. vanilla
- 1/3 Cup sugar substitute to taste-divided, I'm using erythritol
For the Filling:
- In a food processor (stand mixer or electric hand help mixer may also be used), Drop in the room temperature cream cheese and greek yogurt. Pulse several time until smooth.
- Add 1/4 Cup sugar substitute and the vanilla. Pulse until smooth.
- Scrape down the bowl sides and pulse until smooth and creamy.
- Spoon the filling into 6 oz. cups or ramekins leaving 1/2 inch space or more at top. Set in fridge.
For the topping:
- mix together the cornstarch and water. set aside.
- Pour the rinsed and drained blackberries in a pot on the stove over medium high heat.
- Pour the cornstarch /water mixture over the berries and stir together.
- When the berry mixture boils gently stir for two minutes until the berry sauce turns clear and thickens. The sauce will continue to thicken as it cools.
- Add 1 Tablespoon sugar substitute (to taste) to berry sauce and mix together.
- Pour the hot berries over the cooled cream cheese filling and chill. Soft set at an hour. The topping will continue to firm up and become jellied with further chilling.
This recipe can be held for several days in the fridge covered. It makes a good lunchbox treat, snack or dessert.
This recipe doubles easily.
Make this recipe low carb by using a low carb sugar substitute like Stevia and replacing the greek yogurt with sour cream.
For KETO dieters, replace the cornstarch with Xanthium gum if desired or just use the berries fresh instead of as a sauce.
Serving Size6 oz.
Amount Per Serving Calories 367