Keto Cherry Cheesecake Lush

Yield: 12 servings
Net carbs: ~4–5 g per serving (varies by sweetener and cherry product)
Texture: layered dessert — crust, cheesecake, cherry, whipped topping

Ingredients

Almond Crust

• 1½ cups almond flour

• ¼ cup powdered erythritol or monk fruit blend

• ¼ tsp salt

• ½ tsp cinnamon (optional)

• 6 tbsp butter, melted

Cheesecake Layer

• 16 oz cream cheese, softened

• ¾ cup powdered erythritol or allulose

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 1 cup heavy whipping cream

Keto Cherry Layer

• 1½ cups fresh or frozen cherries, pitted and halved

• ⅓ cup allulose or erythritol

• 2 tbsp water

• 1 tbsp lemon juice

• ½ tsp vanilla extract

• ½ tsp xanthan gum (or 1 tsp gelatin)

Note: Cherries are higher carb than berries; portion control matters.

Whipped Topping

• 1 cup heavy whipping cream

• 2 tbsp powdered erythritol

• ½ tsp vanilla extract

Equipment

• 9×9-inch baking dish

• Food processor (optional for crust)

• Saucepan

• Electric mixer

Instructions

1. Make the crust

1. Preheat oven to 350°F (175°C).

2. Mix almond flour, sweetener, salt, and cinnamon.

3. Stir in melted butter until crumbly.

4. Press firmly into the bottom of the baking dish.

5. Bake for 10–12 minutes until lightly golden.

6. Cool completely.

2. Prepare the cherry topping

1. Add cherries, sweetener, water, and lemon juice to a saucepan.

2. Simmer over medium heat for 8–10 minutes until cherries soften.

3. Mash slightly, leaving some pieces intact.

4. Reduce heat to low.

5. Sprinkle xanthan gum slowly while whisking to thicken.

   • If using gelatin: dissolve gelatin in 2 tbsp warm water, then stir in.

6. Remove from heat and cool fully.

3. Make the cheesecake layer

1. Beat cream cheese until smooth and lump-free.

2. Add sweetener, vanilla, and lemon juice; mix well.

3. In a separate bowl, whip heavy cream to stiff peaks.

4. Fold whipped cream gently into cream cheese mixture.

4. Assemble layers

1. Spread cheesecake layer evenly over cooled crust.

2. Spoon cherry topping over cheesecake layer.

3. Smooth gently without mixing layers.

5. Whipped topping

1. Whip heavy cream, sweetener, and vanilla to stiff peaks.

2. Spread or pipe over cherry layer.

6. Chill

• Refrigerate at least 4 hours, preferably overnight, before slicing.

Storage

• Refrigerate up to 4 days.

• Freezes well for up to 1 month (thaw in refrigerator).

Tips and Variations

• For lower carbs, replace half the cherries with raspberries.

• Allulose gives a softer, non-crystallized cherry sauce.

• Add 1 tbsp collagen peptides to the cheesecake layer for extra structure.

• For a firmer slice, add ½ tsp xanthan gum to the cheesecake layer.