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no sugar strawberry cheese cake cup

No Sugar Strawberry Cheesecake Cups - Creamy, Fresh, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (or very finely ground almonds)
  • Unsweetened shredded coconut (optional, for extra texture)
  • Butter (unsalted), melted
  • Granulated zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
  • Pinch of fine sea salt
  • Vanilla extract
  • For the cheesecake layer: Full-fat cream cheese, softened
  • Plain Greek yogurt (2% or full-fat)
  • Powdered zero-calorie sweetener (preferably powdered for smoothness)
  • Lemon juice and zest
  • Vanilla extract
  • Pinch of salt
  • For the strawberry layer: Fresh strawberries, hulled and finely chopped
  • Chia seeds (to thicken the compote, no gelatin needed)
  • A little powdered or granulated zero-calorie sweetener, to taste
  • Fresh lemon juice
  • Optional toppings: Extra sliced strawberries
  • Mint leaves
  • A sprinkle of almond flour “crumble”
  • Equipment: 12-cup muffin tin or 8–10 small ramekins
  • Paper or silicone liners (if using a muffin tin)
  • Hand mixer or stand mixer
  • Small saucepan

Method
 

  1. Prep your cups: Line a muffin tin with paper or silicone liners, or set out ramekins. This recipe makes about 10–12 small cups, depending on size.
  2. Make the crust: In a bowl, stir together 1 cup almond flour, 2 tablespoons unsweetened shredded coconut (optional), 2 tablespoons granulated zero-calorie sweetener, a pinch of salt, and 1/2 teaspoon vanilla extract. Pour in 3 tablespoons melted butter and mix until it resembles damp sand.
  3. Press and chill: Divide the crust mixture evenly among cups. Press firmly with the back of a spoon to compact. Chill in the fridge while you make the filling.
  4. Soften and beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese on medium speed until very smooth, about 1–2 minutes. Scrape the bowl so there are no lumps.
  5. Make it silky: Add 1/2 cup Greek yogurt, 1/3–1/2 cup powdered zero-calorie sweetener (adjust to taste), 1 teaspoon vanilla, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and a pinch of salt. Beat until creamy and fluffy, 1–2 minutes. Taste and adjust sweetness or lemon.
  6. Portion the filling: Spoon the cheesecake filling over the chilled crusts, leaving a little room on top for the strawberry layer. Smooth the tops with a spoon. Return to the fridge.
  7. Make the strawberry layer: In a small saucepan over low-medium heat, combine 1 1/2 cups finely chopped strawberries, 1–2 tablespoons zero-calorie sweetener, and 1 teaspoon lemon juice. Cook 3–5 minutes, stirring, until the berries release juice and soften. Mash lightly with a fork.
  8. Thicken naturally: Stir in 1–1 1/2 teaspoons chia seeds. Let the mixture sit off the heat for 5 minutes to thicken into a spoonable compote. If it seems too loose, add another 1/2 teaspoon chia and wait another few minutes.
  9. Cool and layer: Let the strawberry compote cool to just warm or room temperature. Spoon a tablespoon or two over each cheesecake cup, spreading gently.
  10. Chill to set: Refrigerate for at least 2 hours, or until the cups are firm enough to unmold cleanly. For the cleanest edges, chill 4 hours or overnight.
  11. Garnish and serve: Top with a fresh strawberry slice, a mint leaf, or a sprinkle of almond flour crumble. Serve cold and enjoy.