I’ll be honest—this Cheesecake Pudding recipe was born out of sheer desperation one late night when my sweet tooth was screaming, but my fridge was screaming louder: “We’re out of everything except cream cheese, heavy cream, and a half-empty box of sugar-free sweetener!”
Determined not to let my cravings win (or run to the store in my pajamas), I decided to experiment with what I had.
I wasn’t expecting much—maybe something edible to spoon into my mouth while binging my favorite show. But as I whipped the ingredients together, the magic started happening. The cream cheese turned luscious and velvety, the cream gave it body, and the sugar-free sweetener did its job without any bitterness.
With a splash of vanilla and a hint of lemon juice, it started tasting shockingly like cheesecake—minus the crust. I couldn’t believe it. It was rich, creamy, and deeply satisfying, without the sugar crash or carb guilt that usually comes with dessert.
This sugar-free cheesecake pudding is now my go-to when I’m craving something decadent but still want to keep things low-carb. It’s ridiculously easy to make, requires zero fancy ingredients, and can be served up as is or dressed up with fresh berries, crushed nuts, or a drizzle of sugar-free chocolate syrup.
Whether you’re tackling a keto lifestyle, cutting down on sugar, or just need a fast dessert to impress, this recipe is your new best friend.
Creamy Sugar Free Cheesecake Pudding Recipe
Equipment
- Medium mixing bowl
- Hand or stand mixer or a whisk for manual effort
- Silicone spatula
- Measuring cups and spoons
- Serving bowls or glasses
- Piping bag for fancy presentation optional
Ingredients
- 8 oz Cream cheese softened
- ½ Cup Heavy whipping cream
- ¼ Cup Powdered sugar-free sweetener erythritol, monk fruit, or allulose
- 1 Tsp Vanilla extract
- 1 Tsp Fresh lemon juice
- Fresh berries, sugar-free chocolate shavings, or chopped nuts optional toppings
Instructions
- Prepare the Cream CheeseRemove the cream cheese from the fridge and let it soften at room temperature for about 10 minutes. This ensures a smooth, lump-free texture.
- Start WhippingIn a medium mixing bowl, combine softened cream cheese, heavy whipping cream, and sugar-free sweetener.Using a hand or stand mixer, beat on medium speed for 2–3 minutes until smooth and creamy.(No mixer? Use a whisk, though it’ll require more effort.)
- Add FlavorStir in the vanilla extract and fresh lemon juice.Beat for another minute to blend the flavors evenly.
- Taste TestSample a small spoonful and adjust the sweetness or lemon juice if needed.If you prefer a lighter texture, gently fold in an additional 1/4 cup of whipped cream.
- Chill (Optional)For a firmer pudding, transfer the mixture into serving bowls or glasses and refrigerate for at least 30 minutes.If short on time, enjoy it immediately—it’ll be soft but equally delicious!
- Serve and GarnishTop with your favorite keto-friendly garnishes like fresh berries, sugar-free chocolate shavings, or chopped nuts.
Video
Notes
- Quick Cream Cheese Softening: Microwave cream cheese in a safe bowl for 10-second intervals until soft.
- Smooth Texture: Opt for powdered sweeteners to avoid grittiness.
- Zesty Upgrade: Add a pinch of lemon or orange zest for a burst of citrus flavor.
- Elegant Serving: Use a piping bag to create decorative swirls in glasses for a sophisticated touch.
How to Store?
1. In the Fridge
- Transfer the cheesecake pudding to an airtight container or cover it tightly with plastic wrap.
- Store it in the refrigerator for up to 4 days. This keeps it fresh, creamy, and ready to enjoy anytime.
2. In the Freezer
- Spoon the pudding into a freezer-safe container, leaving a little space at the top for expansion.
- Freeze for up to 1 month. When you’re ready to eat, thaw it in the fridge overnight.
3. Quick Tip for Freezing
- If you want to enjoy it as a semi-frozen treat, take it out of the freezer and let it sit at room temperature for 10–15 minutes before scooping it like ice cream.
Serving Ideas
Classic and Simple
Spoon the cheesecake pudding into small serving bowls and enjoy it as is. Sometimes simplicity is best!
Dressed-Up Dessert
- Add a topping of fresh berries (like raspberries or blueberries) for a pop of color and flavor.
- Drizzle sugar-free chocolate syrup or caramel sauce over the top for an indulgent twist.
Fancy Presentation
- Pipe the pudding into glasses using a piping bag for an elegant dessert.
- Layer with sugar-free granola or low-carb cookie crumbles for a parfait-style treat.
Creative Pairings
- Serve it as a dip alongside fresh strawberries or sliced low-carb fruits.
- Use as a filling for keto crepes or as a topping for almond flour pancakes.
FAQs
Can I skip lemon juice?
Yes, but it adds balance. Without it, the pudding might taste too rich.
Can I double the recipe?
Yes, just double the ingredients. Use a larger bowl, and follow the same steps.
Can I make this with almond milk instead of heavy cream?
No, almond milk is too thin and won’t provide the same texture.
Does it have to chill before serving?
No, but chilling makes it firmer and easier to serve.
How can I make it taste sweeter without changing the texture?
Add a few drops of liquid stevia or adjust the powdered sweetener slightly.
Conclusion
And there you have it—an easy, creamy, sugar-free cheesecake pudding that hits all the right notes without the carbs or the fuss. This recipe is perfect for when you want a quick and satisfying dessert or need something impressive for guests. Go make it, enjoy every bite, and get creative with your toppings.
Also, if you are into low-carb recipes, be sure to check out my recipe for Low-Carb Tortilla Chips.
