Easy, cream cheesy, protein-packed No-Bake Berry Cheesecake Pudding combines sweetness with a nice, tart, berry flavor!
Enjoy this incredibly refreshing No-Bake Berry Cheesecake Pudding recipe all spring and into summer while fresh fruit is plentiful.
It has become a staple in my refrigerator because it mixes up in a snap and keeps in a covered container for a great low carb dessert or snack whenever you need it. Optional chopped pecans or walnuts in the bottom of the serving container can make a fast little “crust” too when you just need that crunch!
Although it was originally published in June of 2016, I’m refreshing this post for 2020 with new photos and I hope you’ll enjoy it all summer long as I know we will. <3
I was inspired by a sugary, prefab, Cheesecake Pudding recipe that I saw on Pinterest and although I would not have made it I still thought it looked great.
So this recipe is my tweak to make it healthy AND delish! I would link to it, but I could not find it anymore, sorry!
This dish is both simple and delicious. The fluffiness comes from whipping cream and gelatin dissolved in hot water and lemon juice.
Then just combine all the ingredients except the berries and nuts and whip them together. Fold in the berries and add the nuts as shown. This serves 4-6 as a dessert or 3-4 as a complete low carb, THM S snack.
Last Spring 2019 this No-Bake Berry Cheesecake Pudding got a yummy almond cookie dough crust! My Sugar-Free Triple Berry Cream Cheese Pie is set off to perfection in this crust in terms of texture and flavor plus, it makes a very impressive pie!
The next time you’re looking for a baked cheesecake you can try one (or more) of these:
Mini Cheesecakes with a Shortbread Cookie Crust,
Sopapilla Cheesecake with Mission’s low carb tortilla crust!
If you try one of these recipes and want to share it, I’d love to know about it. Please use the hashtag #nanaslilkitchen on Instagram or tag me on Fb by typing @nanaslittlekitchen in your post or comment over there.
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THM- S, Low Carb, Serves 4-6
I love the flavor of 0% Greek yogurt in this instead of sour cream it's a great, tangy low carb option! Use high quality pure vanilla extract, cheap extracts and imitation flavorings it will be noticeable here... Instead of Gentle Sweet you can sub 1/2 cup confectioners erythritol plus 1/4 tsp high quality stevia (KAL organic powdered and THM stevia are my only favorites). Also, you can use 1/4 cup Pyure sweetener from Wal-mart but you'll need to powder it in a coffee grinder, etc. I use NOW brand beef gelatin. Different gelatin sources will vary in strength. I believe that the Knox brand is made with pork and is stronger-- so thicker, use sparingly. Chopped pecans to go in the bottom of the serving cups as an easy crust or springle on top. Do not use previously frozen cream cheese in this recipe if possible. Use a blender (immersion or regular) to smooth it out if necessary. These values are approximate and calculated by a third party. If you have health reasons for following a low sugar diet please verify them with your own calculator.No Bake Berry Cheesecake Pudding
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1 cup
Amount Per Serving:
Calories: 562Trans Fat: 0g
Why can’t i use previously frozen cream cheese? That’s all i have… 🙁
Hi Erin! If that is all you have why don’t you try a half batch? My experience is that it turns grainy and it is impossible to get it smooth enough for a recipe like this one to turn out as I had intended. If it works out for you using an immersion blender or processor let me know and I’ll change the recipe. Thanks for stopping by!
This looks delish!! I’m assuming this would be an “S” dessert? Thanks for posting your yummy looking recipes! I’m looking forward to giving some a try!
Hi Becky! Yes this is a nice and fairly light S and I love sharing these so thanks for stopping by!
Can I use frozen berries?
Yes you can, but stir them in carefully as they will be more fragile than fresh berries after they have thawed. I think I may have used them once, in a pinch, last summer and just added the fruit frozen and let it thaw in the pudding as it jelled in the fridge? Fresh is best, of course, but we still need our fruits in the off seasons so I would definitely try the frozen. Hope this helps 🙂
This is so good. I made 4 out of the recipe and we had as a snack. Also used frozen strawberries and blueberries as that’s what I had. My husband loved it. Thanks, I’ll be making this a lot.
Thank you for such a yummy dessert! It’s sooooooo good! Hugs! (I’m going to try some more of your recipes next week!)
Hi Sharon! So glad you enjoyed the pudding and thanks so much for letting me know 🙂
Would it be runny or taste different if I didn’t use the gelatin. I simply don’t have any but wanted to make something with the berries I had.
Hi Lori! It won’t be as firm without the gelatin but it will still be yummy 🙂
I don’t keep heavy whipping cream on hand, can I leave it out or sub something else?
You really need the heavy whipping cream for texture. There might be a way to sub in more gelatin but I haven’t tested it.
I loved this!!! Made it for the 4th of July…it set up beautifully. I added a little almond with the vanilla. Making a double batch next time!!
I’ve got to try this! I’m curious if I could use homemade cream cheese made from greek yogurt in place of store bought. By the way, my spouse requested that I make another of your rum cakes and double the rum drizzle on top. Now that’s a first!
This looks good. How many servings does it make?
Hi Marie! I’ve updated the post to say that it serves 4-6. Thanks for stopping by. 🙂
Thank you!
Yesterday for our family Memorial Day cookout, I brought the No bake berry cheesecake pudding. I was the only THMer in the group, so all I said was that the dessert was sugar free. They loved it and my daughter-in-law declared that this was her new favorite summer dessert. This will be showing up at my table again and again !
Hey Angie, I’m so glad to hear it was a hit and enjoyed by so many!
Thanks so much for sharing this with us. 🙂
I knew this recipe was a winner as soon as I read it! I have made it several times and my husband and I love it. It is his favorite low carb dessert so I have to monitor his portion sizes! If you are thinking about trying it, just do it!
Thanks Rebecca and so glad to hear that it was a hit!