This Keto Cheesecake Parfait is a sugar-free, no bake dessert layered with creamy cheesecake filling and fresh berries. It's a light and refreshing treat that's simple to make ahead for family dinners or entertaining.
I came up with this recipe when I was following a keto diet and wanted a dessert that fit it, was quick to make, and tasted fresh.
Quick Summary
- 9g net carbs per serving, sweetened with monkfruit.
- A no bake dessert you can layer in about 10 minutes.
- Why I recommend making it ahead, and when you can skip the chill.
- Tips for keeping the cheesecake layer silky.
Jump to:
What Goes Into the Cheesecake Layer
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Cream cheese: the base of the cheesecake layer that holds its shape.
- Powdered monkfruit sweetener: blends smoothly for a clean, sugar-free sweetness.
- Heavy cream: lightens the texture into a spoonable, airy layer.
- Lemon juice and zest: bright citrus that wakes up the cheesecake flavor.
- Strawberries and blueberries: naturally lower-carb berries for color and freshness.
How to Make Keto Cheesecake Parfaits
The sugar-free cheesecake filling comes together in one bowl with a hand mixer. Beat the cream cheese until it's smooth, mix in the powdered monkfruit and heavy cream, then add the lemon juice and zest last.
From there, it's just layering the fruit and filling in parfait glasses, starting and ending with fruit. You can see how the layers go together in the video in my recipe card.
Ingredient Substitutions
- Mascarpone for cream cheese if you want an ultra-silky cheesecake layer.
- Powdered allulose in place of monkfruit for a slightly less sweet finish.
- Raspberries or blackberries instead of one (or both) berries for a tarter profile.
Variations
- Fold a little sugar-free chocolate syrup into part of the cream cheese mixture for marbled layers.
- For more lemon, add extra zest and a thin layer of lemon curd made with keto sweetener.
- Add a little crunch and sprinkle toasted unsweetened coconut and chopped almonds between the layers.
- Skip the lemon zest, stir 1 teaspoon of sweetener into the fruit and top each parfait with a dollop of whipped cream and ½ teaspoon of dark chocolate shavings.
Top Tips
- Beat until smooth: fully soften and whip the cream cheese so the layers stay silky, not pasty.
- Dry the berries: pat fruit dry so juices don't thin the cheesecake layer.
How to Store and Make Ahead
I recommend making these ahead. Cover and refrigerate parfaits for up to 3 days, and serve chilled straight from the fridge.
You May Be Wondering
Chilling is recommended, since an hour in the fridge lets the flavors meld and the layers set. It's not absolutely necessary, though, if you want a quick treat.
Each keto cheesecake parfait has 9g net carbs.
Yes, just thaw them first and make sure they have no added sugar.
More Easy Keto Desserts You'll Love
If you like this keto cheesecake parfait, you might also enjoy some of my other keto recipes:
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Keto Cheesecake Parfait with Fresh Berries
Equipment
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Ingredients
- 8 ounces cream cheese , softened
- ¼ cup powdered monkfruit
- ¼ cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1½ cup fresh chopped strawberries
- 1½ cup fresh blueberries
Instructions
- In a medium bowl, beat cream cheese until creamy and smooth.
- Add the powdered monkfruit and heavy cream and mix until combined.
- Add the lemon juice and lemon zest. Mix until creamy.
- Layer parfait glass with fruit and the cream cheese mixture alternately, beginning and ending with fruit.
- Refrigerate until ready to serve.
Carol says
Good base recipe. I made some changes after making it the first time: omit lemon zest, top each with small dollop of whipped cream and 1/2 tsp dark chocolate shavings, mix 1 tsp of sweetener into fruit. Everyone loved it and so easy!