THM – S – Low Carb
Easy, cream cheesy, protein packed sweetness with a nice, tart, berry flavor! We have enjoyed this incredibly refreshing No Bake Berry Cheesecake Pudding recipe all spring and now into summer. 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 I came up with this one instead. I would link to it, but I could not find it anymore, sorry!
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, the easy Sopapilla Cheesecake using Mission’s low carb tortillas or for a low-fat cheesecake give these yummy Cinnamon Apple Cheesecakes a try!
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THM- S, Low Carb, Serves 4-6
No Bake Berry Cheesecake Pudding
Ingredients
- 8 ounces low fat cream cheese
- 1/2 cup 0% greek yogurt
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoons vanilla extract (use high quality and no imitation flavorings it will be noticeable here)
- 1/2 cup Gentle Sweet sweetener or other on plan sweetener to taste
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 1/2 tablespoons water
- 1 tablespoon gelatin - I used Now beef gelatin because I'm trying to use it up
- Chopped pecans to go in the bottom of the serving cups as an easy crust, optional
- 1 6 oz package raspberries (rinsed and dried)
- 1 6 oz package blackberries or blueberries (rinsed and dried)
- Additional berries if garnish is desired
Instructions
- Soften the cream cheese to room temperature or soften it for 30 to 45 seconds in the microwave so that it will mix smoothly. (Do not use previously frozen cream cheese in this recipe if possible).
- In a large glass bowl mix the softened cream cheese and greek yogurt together then beat in the whipping cream with an immersion blender or mixer till smooth and fluffy.
- Add the vanilla and sweetener and mix again.
- Heat the lemon juice and water to very hot on the stove and quickly mix in the gelatin and stir with a whisk or fork till totally dissolved.
- Whip the gelatin mixture into the cream cheese mixture and you're done! Store in the fridge for 30 minutes to 1 hour and it will continue to firm until it is a thick pudding or even pie filling texture.
- Gently fold in the rinsed and drained berries then cover and store in the fridge to firm up.
- This keeps for days in the fridge and the texture remains the same.
- When you are ready to serve sprinkle some chopped on-plan nuts (optional) into the bottom of each serving cup for a fast, crunchy, crust and you've got an easy, satisfying dessert!
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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!