No-Bake Strawberry Mascarpone Cheesecake Cups (Low-Carb & Gluten-Free)
Low-carb, sugar-free, and ready in minutes, these no-bake strawberry mascarpone cheesecake cups are creamy, light, and finished with a crunchy nutty base. Naturally sweetened and made with simple ingredients, they’re the perfect individual dessert when you want something indulgent without the fuss.
Servings: 6 Servings
Calories: 184kcal
Equipment
- 1 stand mixer or hand mixer
- 1 Blender
Ingredients
Crust:
- ⅓ cup unsweetened shredded coconut 25 grams
- ⅓ cup chopped walnuts or pecans 40 grams
- ⅓ cup sunflower seeds 50 grams
- ½ teaspoon cinnamon powder
- 1 pinch of salt
- 1 tablespoon erythritol powdered sweetener (see note)
- 1 tablespoon solid coconut oil
Cheesecake Layer:
- 7 large strawberries, fresh or frozen 200 grams
- 1 (8 ounces/226 grams) container mascarpone cheese
- ½ cup sour cream 125 grams
- ½ cup erythritol powdered sweetener (see note) 75 grams
Instructions
- Warm a medium skillet over medium heat. Add the coconut shreds, nuts, and seeds. Dry toast for about 3 minutes, stirring frequently, until golden. Stay with it, because nuts can burn quickly.⅓ cup unsweetened shredded coconut, ⅓ cup chopped walnuts or pecans, ⅓ cup sunflower seeds
- Remove from the stove and, while still warm, stir in the cinnamon, salt, sweetener, and coconut oil. Set aside. Tip: If you used larger nut pieces, gently break them up with a wooden spoon in the skillet once they are nicely toasted.½ teaspoon cinnamon powder, 1 pinch of salt, 1 tablespoon erythritol powdered sweetener (see note), 1 tablespoon solid coconut oil
- If using frozen strawberries, microwave them for 1 minute first. Transfer to a blender and blend until completely smooth. Set aside.7 large strawberries, fresh or frozen
- Place the mascarpone and sour cream in a mixing bowl (use stand mixer or electric hand mixer). Mix on medium speed until smooth and creamy.1 (8 ounces/226 grams) container mascarpone cheese, ½ cup sour cream
- Gradually add the sweetener, then slowly mix in the strawberry purée until fully incorporated. Continue mixing until the mixture thickens into a light, mousse-like texture (about 4–5 minutes).½ cup erythritol powdered sweetener (see note)
- Divide the crust between 5–6 small glasses, reserving a little for garnish.
- Transfer the mascarpone mixture to a piping bag (or zip-top bag) and pipe over the crust.
- Top with berries, fresh (chocolate) mint, and some of the reserved crust if desired.
Notes
Note on carb nutrition: To lower the carb count per serving, make smaller cups (10–12 servings instead of 6), which will get you about 14 grams of carbs.
Nutritional information is calculated using third-party tools and should be considered an estimate, as it varies based on ingredients and substitutions. Sweetener: Use a keto-friendly sweetener, such as a powdered Monk Fruit. It easily incorporates into the mascarpone. But you can also use regular Monkfruit and briefly blend until powdered.
Nutritional information is calculated using third-party tools and should be considered an estimate, as it varies based on ingredients and substitutions. Sweetener: Use a keto-friendly sweetener, such as a powdered Monk Fruit. It easily incorporates into the mascarpone. But you can also use regular Monkfruit and briefly blend until powdered.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
