No-sugar Lemon Cheesecake Cups

 

No-sugar lemon cheesecake cups are a delicious and healthy dessert with a creamy, tangy flavor. They’re perfect for those looking for a low-carb, diabetic-friendly, or keto-friendly treat.

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Ingredients

For the Crust (Optional, Low-Carb Version):

• 1 cup almond flour
• 2 tbsp melted butter
• ½ tsp vanilla extract
• Pinch of salt

For the Lemon Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup Greek yogurt (or sour cream)
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2–3 tbsp powdered erythritol (or stevia, monk fruit, to taste)
• 1 tsp vanilla extract

For Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• Sugar-free whipped cream

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Instructions

1. Prepare the Crust (Optional):

1. In a bowl, mix almond flour, melted butter, vanilla, and salt until combined.
2. Divide the mixture into small cups or ramekins and press firmly to form a base.
3. Chill in the fridge while preparing the filling.

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2. Make the Lemon Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth.
2. Add Greek yogurt, lemon juice, lemon zest, erythritol, and vanilla extract. Mix until creamy and well combined.
3. Taste and adjust sweetness if needed.

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3. Assemble & Chill:

1. Spoon the cheesecake mixture into the prepared cups (over the crust if using).
2. Smooth the tops and chill in the refrigerator for at least 2 hours (or overnight for the best texture).

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4. Serve & Enjoy:

• Top with fresh berries or sugar-free whipped cream before serving.
• Enjoy chilled!

These are creamy, refreshing, and naturally sweetened, making them a perfect guilt-free treat. Let me know if you’d like variations, like a coconut or berry version!