No-Bake Cheesecake Cups
Cheesecake with zero oven and 0g added sugar — whip, fold, chill, done.
Classic cheesecake filling — cream cheese, cream, lemon, vanilla — sweetened with 110 mg of pure sucralose instead of the usual third-cup of sugar. Piped into cups and chilled for an hour. No crust, no water bath, no oven.
[Sucralose_Dose]
1 × 100 mg scoop + 1 × 10 mg scoop (110 mg total)
≈ 1/3 cup of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.
Scaling up or down? Run it through the converter.
[Ingredients] — 4 servings
[Method] — 4 steps
Beat the softened cream cheese until completely smooth, scraping the bowl once.
Beat in the sucralose, lemon juice, vanilla, and salt.
In a second bowl, whip the cold cream to stiff peaks, then fold it into the cream cheese in two additions.
Spoon or pipe into four cups and chill at least 1 hour. Top with berries if using.
[Tips]
- Room-temperature cream cheese is the whole game — cold cream cheese means lumps forever.
- The lemon juice isn't optional: it's what makes it taste like cheesecake instead of sweet cream cheese.
- If you top with berries, that adds their natural fruit sugar (~1g for a few berries) — the filling itself stays 0g added.
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Recipe[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.