Easy, cream cheesy, protein-packed No-Bake Berry Cheesecake Pudding combines sweetness with a nice, tart, berry flavor!
THM – S – Low Carb
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!
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!
NEW on the blog for Spring 2019 this No-Bake Berry Cheesecake Pudding gets 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!
If you like the cool, creamy taste of this sugar-free cream cheese dessert be sure and check out my Cream Cheese Strawberry Dip which is kind of a smaller serving version of this recipe and my cream cheese topped Carrot Cake Cookies are always a hit! Another classic no-bake cheesecake recipe on this blog is my Chocolate Covered Cheesecake Bites .
The next time you’re looking for a baked cheesecake you can try my
Mini Cheesecakes with a Shortbread Cookie Crust,
Sopapilla Cheesecake with Mission’s low carb tortilla crust!
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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.No Bake Berry Cheesecake Pudding
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1/2 cup
Amount Per Serving:
Calories: 375Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 61mgSodium: 132mgCarbohydrates: 15gFiber: 6gProtein: 7g
Erin Lucki says
June 27, 2016 at 11:36 pmWhy can’t i use previously frozen cream cheese? That’s all i have… 🙁
Teresia says
June 28, 2016 at 4:06 amHi 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!
Becky says
July 11, 2016 at 3:48 pmThis 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!
Teresia says
July 11, 2016 at 10:20 pmHi Becky! Yes this is a nice and fairly light S and I love sharing these so thanks for stopping by!
MD says
January 5, 2017 at 8:19 amCan I use frozen berries?
Teresia says
January 5, 2017 at 3:57 pmYes 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 🙂
Kay says
January 21, 2017 at 10:00 pmThis 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.
Sharon Etheridge says
February 18, 2017 at 1:08 amThank you for such a yummy dessert! It’s sooooooo good! Hugs! (I’m going to try some more of your recipes next week!)
Teresia says
February 18, 2017 at 11:06 amHi Sharon! So glad you enjoyed the pudding and thanks so much for letting me know 🙂
Lori says
May 8, 2017 at 1:00 amWould 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.
Teresia says
May 8, 2017 at 4:06 amHi Lori! It won’t be as firm without the gelatin but it will still be yummy 🙂
Susan says
May 8, 2017 at 11:42 amI don’t keep heavy whipping cream on hand, can I leave it out or sub something else?
Teresia says
May 8, 2017 at 9:56 pmYou really need the heavy whipping cream for texture. There might be a way to sub in more gelatin but I haven’t tested it.
Megs says
July 5, 2017 at 6:11 amI 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!!
Jill Kirkley says
June 6, 2018 at 4:08 pmI’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!
Marie says
July 3, 2018 at 1:49 pmThis looks good. How many servings does it make?
Teresia says
July 3, 2018 at 2:12 pmHi Marie! I’ve updated the post to say that it serves 4-6. Thanks for stopping by. 🙂
Marie says
July 3, 2018 at 4:38 pmThank you!
Angie Morton says
May 28, 2019 at 10:59 pmYesterday 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 !
Teresia says
May 29, 2019 at 4:10 amHey Angie, I’m so glad to hear it was a hit and enjoyed by so many!
Thanks so much for sharing this with us. 🙂
Rebecca says
August 14, 2019 at 9:14 pmI 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!
Teresia says
August 14, 2019 at 11:28 pmThanks Rebecca and so glad to hear that it was a hit!