Low Carb Cheesecake Salad
Low carb • Sugar-free cheesecake salad — 10 minutes, four cups
This is low-carb cheesecake salad, not a fruit cup with pudding mix. Cream cheese, whipped cream, allulose, and mixed berries layer into a tall cup with a cherry on top, like the photo. Ten minutes. No sugar, no graham crumbs.
Four servings. Keep the berries measured so the net carbs stay low.
Chill: 0
Cups: 4
Why you’ll love this salad
- 4g protein per cup — cream cheese and cream
- 5g net carbs — measured berries, not sugar
- About 10 minutes, four cups
- White cream, mixed berries, whipped top, like the photo
- No boxed mix, no sugar
- It stays fluffy if you whip the cream first
Health notes
- Protein: Modest. This is a dessert cup, not a meal.
- Lower carb than classic cheesecake salad: No pudding mix. Close to keto at 5g net.
- Four cups: Macros are per cup, not the tall photo cup.
- Extra fruit or sugar whipped topping will jump the carbs. Keep the berries measured.
Key element — thick cream, layered berries
A watery cup used thawed fruit or thin cream. Beat cream cheese with whipped cream, then layer berries so the cup looks like the photo.
Diabetic-Friendly
Low Carb Cheesecake Salad
- Prep10 min
- Total10 min
- Calories220 kcal
Ingredients
Instructions
- Soften. Leave cream cheese out 15 minutes, or microwave 10 seconds.
- Whip. Beat cold cream to soft peaks. In another bowl beat cream cheese, allulose, vanilla, and lemon until smooth.
- Fold. Fold the whipped cream into the cream cheese. Keep a few spoonfuls for the tops.
- Layer. Spoon cream, berries, cream, berries into four cups.
- Finish. Top with leftover cream and a cherry, like the photo. One cup is one serving.
Notes & Tips
- Soft cream cheese blends without lumps.
- Pat berries dry so the cream does not thin.
- Do not add a second cup of fruit. Extra berries raise carbs.
- Serve now. A long fridge rest still works, but the top deflates.
- A tall clear cup shows the layers in the photo.
Variations & serving ideas
- Mascarpone: Same 8 oz.
- Monk fruit blend: Use a 1:1 allulose mix.
- Pudding mix, graham crumbs, or extra fruit: Skip them. That is how carbs jump.
- Lemon: Add 1/2 tsp extra lemon zest to the cream.
- Chocolate: Fold 1 Tbsp unsweetened cocoa into the cream cheese.
- One tall cup: Build the photo cup and split it into four servings.
- Bowl: Toss berries into the cream and skip the layers.
Storage
- Eat now: Best (Tallest whipped top)
- Refrigerator: Up to 2 days (Covered. Berries weep)
- Freezer: Skip (It turns icy)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 20 g |
| Sodium | 95 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this salad keto-friendly?
Yes. About 5g net per cup with measured berries and allulose.
Why is the cream thin?
The cream cheese was cold or the berries were wet. Soften the cheese and pat the fruit dry.
Can I add more berries?
More fruit adds carbs. Stay with the measured mix so each cup stays at about 5g net.
Why layer instead of mixing?
Layers show the cream and berries in the photo. Mixing still tastes the same.
Do I need boxed pudding mix?
No. Cream cheese and whipped cream make the cheesecake texture.
How do I store leftovers?
Covered in the fridge up to 2 days. Do not freeze.
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