No-Bake Strawberry Mascarpone Cheesecake Cups (Low-Carb & Gluten-Free)

Name: No-Bake Strawberry Mascarpone Cheesecake Cups (Low-Carb & Gluten-Free)
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1/3 cup unsweetened shredded coconut (25 grams); 1/3 cup chopped walnuts or pecans (40 grams); 1/3 cup sunflower seeds (50 grams); 1/2 teaspoon cinnamon powder; 1 pinch of salt; 1 tablespoon erythritol powdered sweetener (see note); 1 tablespoon solid coconut oil; 7 large strawberries, fresh or frozen (200 grams); 1 (8 ounces/226 grams) container mascarpone cheese; 1/2 cup sour cream (125 grams); 1/2 cup erythritol powdered sweetener (see note) (75 grams)

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These no-bake strawberry mascarpone cheesecake cups are creamy, fresh, and made with a crunchy grain-free base.

They’re naturally sweetened and easy to assemble, and served in individual portions, perfect when you want a light but indulgent dessert ready in about 15 minutes.

Mini cups filled with strawberry mascarpone cheesecake and topped with fresh berries and nut crumble.

This isn’t your classic cheesecake, but if you’re looking for a healthier, sugar-free, gluten-free, and low-carb-friendly dessert, these mini mascarpone cheesecakes are for you.

This recipe is one of my favorites because, like my mascarpone mousse, mascarpone cookies, or chocolate coffee mousse, it comes in just the right size, enough to satisfy your sweet tooth with a lovely creamy strawberry filling.

Let's make it together!

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
📖 Variations & Substitutions
Storage
Recipe FAQs
More Mascarpone Desserts To Make Next
📖 Recipe

Why You'll Love This Recipe

Healthy yet Irresistible: I’m using erythritol instead of regular sugar, making these cheesecake cups great low-carb, gluten-free treats.
Super Easy to Make: You only need a few minutes of prep time.
Delicious & Creamy: Mascarpone cheese adds a double-cream richness.
Crunchy Base: This crustless cheesecake has a nutty, coconut-buttery crumb, like my Paleo Apple Crumble, with a perfect crunch in every bite.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

To make delicious keto strawberry cheesecake in cups, you will need the following ingredients:

Ingredients displayed on a table to make no bake mini cheesecakes.

Mascarpone Cheese: It makes for the creamiest cheesecake, and I'm only using one 8-ounce can. Stock up to also make my No-Bake Mascarpone Tart With Fresh Fruit.
Sour Cream: It adds a milky-rich flavor with an acidic tang.
Sweetener: Use a keto sweetener like powdered Monkfruit. It easily incorporates into the mascarpone. But you can also use regular Monkfruit and briefly blend until powdered.
Salt and Cinnamon Powder: A tad of salt balances sweet flavors, while cinnamon enhances the creaminess of the desserts.
Strawberries: You can use frozen, like in my strawberry smoothie bowl, or fresh fruit. You can replace them with raspberries or any other berry you choose.
Shredded Coconut: It’s toasted in the pan, adding crunch and a natural sweetness.
Nuts: Use walnuts or pecans.
Seeds: I like sunflower seeds as they become delightfully crunchy when toasted. I always have a big bag of sunflower seeds in my pantry. They are great for desserts and also lovely to toss in salads like this spicy cucumber salad or my readers' favorite Mango Avocado Salad.
Coconut Oil: I'm only using a tad to coat the base of these keto cheesecake cups.

How To Make It

See the full recipe with measurements in the recipe card.

If you can, remove the mascarpone and let it sit at room temperature for a few minutes before starting.

Steps showing how to make low carb mascarpone cheesecake cups.

Step One (Picture 1 above) - Toast the nuts, seeds, and coconut shreds until golden brown. Remove from the stove, and stir in salt, cinnamon, oil, and a tad of sweetener. Set aside.

Step Two (Picture 2 above) - If using frozen berries, microwave them for one minute. Then, blend until smooth. Set aside.

Step Three (Picture 3 above) - Mix the mascarpone and sour cream in a large mixing bowl until the mixture becomes a thick, fluffy mousse. Gradually add sweetener and pureed berries.

Step Four (Picture 4 above) - Distribute the crust between 5 to 6 mini glasses. Pipe cheesecake over the crust. Garnish with fresh berries, mint leaves, and reserved toasted nuts.

Top Tips

Watch the Nuts & Seeds Closely: When toasting the nuts, seeds, and coconut for the crust, stay nearby; they can go from golden to burnt in no time. A few minutes is all it takes to get them perfectly fragrant and crunchy.
Use the Right Mixer: I usually use a stand mixer for ease, but a hand-held electric mixer works just as well.
No Piping Bag? No Problem: Spoon the cheesecake mixture into a zip-top bag, snip off a small corner, and pipe it into the cups using gentle circular motions. It works like a charm.
Best Served Chilled: These no-bake cheesecake cups are especially good after a brief chill in the fridge. The texture sets up beautifully, making this low-carb dessert even more satisfying.

📖 Variations & Substitutions

Switch Up the Fruit: Strawberries are great here, but raspberries, blueberries, or a mixed berry combo work just as well. You can use fresh or frozen fruit, depending on what you have on hand.
Change the Crunch: Walnuts, pecans, sunflower seeds, or a mix of seeds and nuts all work beautifully for the base.
Lighter Option: You can replace the mascarpone with full-fat Greek yogurt for a slightly tangier, lighter version (great if you already have some on hand from making the carrot apple salad or almond flour coffee cake).
Extra Indulgent: Add a few dark chocolate shavings, a drizzle of sugar-free chocolate, or a spoonful of berry purée on top for a special-occasion touch.

Storage

Store the cheesecake cups in the refrigerator for up to 5 days.
Cover each cup with plastic wrap to prevent odors from the fridge seeping in.
Alternatively, store the strawberry cheesecake mixture in an airtight container and assemble the cups when you’re ready to serve. The toasted nuts are best made fresh.

A single serve cheesecake in a cup topped with berries, mint leaves, and nut crumble.

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Yes! You can absolutely use frozen strawberries in these mascarpone cheesecake cups. Just thaw them first, or quickly soften them in the microwave for about 1 minute before blending into a purée.

Can I use a different type of cheese?

You can, but it will affect both flavor and texture. Mascarpone cheese is naturally buttery, smooth, and slightly sweet, which gives these cups their rich, luxurious taste. Substituting with regular cream cheese or ricotta will result in a different texture and tang.