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Looking for a delicious, easy, no-bake, gluten-free, and keto-friendly patriotic red, white, and blue dessert? Look no further! This super easy, keto-friendly berry-filled, cheesecake pudding/parfait dessert recipe with strawberries and blueberries is naturally gluten-free and sure to please any picky eater’s pallet, and it’s ready in 15 minutes!

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One of the treats that I miss most pre-Gluten-Free and Keto is a delicious cheesecake dessert. Cheesecake. Is there anything better than cheesecake? I would vote no. But transitioning to a gluten-free lifestyle left me wanting for that yummy filling mixed with a summery berry topping. I don’t love regular cake, but cheesecake and angel food cake are the two desserts I miss the most.

So I went on a mission to find a fantastic alternative to cheesecake, and here you have it. These keto cheesecake dessert pudding cups are delicious, will please any crowd, don’t have a strange aftertaste, and will satisfy that sweet tooth craving we all get from time to time.

If you’re looking for something patriotic to serve, these will definitely suit the task!

And being that I’m watching foods that feed cancer, these are a great alternative to anything that might affect blood sugar or carcinogens.

How to Make Keto, Gluten-Free Cheesecake Berry Parfait Cups

Make the Keto and Gluten-Free Filling

1. Scrape the block of cream cheese into your stand mixer. Add in the monk fruit sugar. I like Lakanto, but use whatever sugar alternative you prefer. Mix on medium-high until it’s smooth. The cream cheese must be smooth and no longer clumpy to have a great, light texture. The first time I made this, I skipped this step, and we had chunks of cream cheese in the pudding filling. It still tasted great, but the texture is so important. So mix that cream cheese until it’s smooth and soft, about 3-4 minutes minimum. You can’t over-mix your cream cheese. So mix, baby, mix!
2. Once the cream cheese and sugar mixture is smooth and soft, add in the sour cream. Mix this until it’s well combined. Scrape the sides of the bowl with a rubber spatula at least once to ensure it’s mixed well.
3. Add in the almond extract and whipping cream last. Mix until soft peaks form, scraping the sides of your bowl just once. You don’t want to overmix the whipping cream. You want the cream to fluff like whipping cream and not get hard or overworked.

Make the Keto and Gluten-Free Berry Sauce

1. Chop strawberries: slice the stem tops off the strawberries. Then cut in half, and then in half again to get the same size pieces.
2. Add half of the strawberries to a bowl.
3. Sprinkle monkfruit sugar on the berries and gently mix with a spoon.
4. Add the juice of one lemon to the mixture and mix. Take a potato masher and gently mash the mixture to create a chunky syrup.
5. Add in the remaining fruit and mix again.

Assemble the Cheesecake Berry Patriotic Parfait

1. Find a cute glass jar. I used small mason jars, which do hold a bit more than a single serving if you’re counting your carbs. You can use small wine glasses, parfait cups, martini glasses; anything that will show off your beautiful creation.
2. Place a small amount (about a tbsp) of berry filling in the bottom.
3. Fill the container almost to the top with the cream cheese / cheesecake filling.
4. Add another tbsp of berry mixture on top.
5. Serve!

A Few Notes / Pro Tips

Following these tips will make the best keto cheesecake dessert that is sure to please your guests!

-If you have time to let this sit in the fridge (about an hour) the flavors in everything will enhance and be so delicious. This recipe does not have to chill, but if you have time to let it chill, do. The almond extract and berries will be more flavorful.

-Be sure and mix the cream cheese well. If it’s not room temp when you start, that’s ok. You will need to let it mix longer. If you’re starting with cold cream cheese, let the block mix in your stand mixer with the sugar longer than the recipe calls for. That will soften it. You can let it run and mix while you chop your strawberries. There is no threat of overmixing these two ingredients.

-Monkfruit sugar naturally takes a bit longer to dissolve than regular refined cane sugar. Adding the monkfruit sugar at the beginning with the cream cheese will get you a smooth mixture. Taste the cream cheese filling for your level of sweetness. If you want it sweeter than I prefer or the recipe calls for, add the sugar at the beginning with the cream cheese so it will have time to dissolve. Adding it at the end will result in a slightly gritty texture (like sugar on cold cereal). This isn’t terrible, but to truly impress your guests, you want this filling very smooth and fluffy.

Monkfruit Sugar

If you haven’t tried Monkfruit sugar yet, I highly encourage you to try it! I’ve tried every sweetener that is keto friendly under the sun and this is the only one that doesn’t leave a strange aftertaste, or give me a headache. It’s natural, which is something I look for based on always watching for natural alternatives to manufactured food. It contains zero calories and is thought to have antioxidant and anti-inflammatory properties. There are some studies that suggest that monk fruit extract inhibits cancer cell growth. Having the Chek2 gene mutation, I am all in on natural foods that could potentially inhibit cancer growth! Learn more about my Chek2 mutation here.

Monkfruit sugar is said to have anti-diabetes properties, as it does not raise blood sugar levels. Studies show it may actually reduce blood sugar!

My favorite brand is Lakanto.

“As the name implies, monk fruit sweetener is derived from the juice of monk fruit. Although more research is needed, it appears to be a safe and healthy sugar alternative. It’s naturally derived, calorie-free, and may even provide health benefits.” – See the whole article at Healthline.

The Recipe

Have you made this dessert? Send me a picture or post a comment! I’d love to hear how it went.