Keto Cherry Cheesecake Lush

• Prep Time: 45 minutes

• Chill Time: Minimum 4 hours (or overnight, highly recommended)

• Total Time: 4 hours 45 minutes

• Difficulty: Easy

Intensity Level: This recipe is rated Easy. While it has multiple steps, each one is simple and requires no baking or complicated techniques. The most intensive part is waiting for it to set!

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Why You’ll Love This Keto Dessert

• Incredibly Creamy Texture: A combination of a dense cheesecake layer and a light, airy mousse creates the perfect mouthfeel.

• Tastes Like the Real Deal: You won’t miss the sugar or the carbs. The tangy cream cheese and sweet cherry topping are a classic, irresistible pairing.

• Perfect Make-Ahead Dessert: It needs time to set in the refrigerator, making it an ideal prepare-a-day-in-advance recipe for stress-free entertaining.

• Low-Carb & Gluten-Free: All the indulgence, none of the guilt.

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Ingredients

For the Pecan Crust:

• 1 ½ cups fine almond flour

• ½ cup chopped pecans

• ⅓ cup powdered erythritol sweetener (like Swerve)

• 6 tbsp salted butter, melted

• 1 tsp vanilla extract

For the Cream Cheese Layer:

• 8 oz full-fat cream cheese, softened

• ¼ cup powdered erythritol sweetener

• 1 large egg, room temperature (see note)

For the Cheesecake Mousse Layer:

• 8 oz full-fat cream cheese, softened

• 1 cup heavy whipping cream

• ½ cup powdered erythritol sweetener

• 1 tsp vanilla extract

For the Cherry Topping:

• 2 cups frozen dark sweet cherries

• ¼ cup water

• ⅓ cup granular erythritol sweetener (adjust to taste)

• 1 tbsp chia seeds (for thickening)

• 1 tsp lemon juice

• ¼ tsp almond extract

Note on the egg: If you are concerned about consuming raw eggs, you can use a pasteurized egg or omit it. The egg helps the first cheesecake layer set with a firmer, more traditional texture, but the dessert will still be delicious without it.

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Instructions

Step 1: Make the Pecan Crust

1. In a medium bowl, combine the almond flour, chopped pecans, and ⅓ cup powdered sweetener.

2. Pour in the melted butter and vanilla extract. Stir until everything is well combined and the mixture looks like wet sand.

3. Transfer the mixture to an 8×8 inch baking dish (or a similar-sized dish). Press it down firmly and evenly into the bottom of the dish. Using the flat bottom of a measuring cup or glass helps get it nice and compact.

4. Place the crust in the refrigerator to set while you prepare the next layer.

Step 2: Make the Cream Cheese Layer

1. In a medium mixing bowl, beat the softened 8 oz of cream cheese with an electric hand mixer until smooth and creamy.

2. Add the ¼ cup powdered sweetener and beat until combined.

3. Add the egg and beat on low speed just until incorporated. Do not overmix.

4. Remove the crust from the fridge and pour this mixture over it, spreading it into an even layer.

5. Return the dish to the refrigerator.

Step 3: Make the Cheesecake Mousse Layer

1. In a clean, large mixing bowl, beat the remaining 8 oz of softened cream cheese with the ½ cup powdered sweetener and 1 tsp vanilla until smooth.

2. In a separate medium bowl, pour in the heavy whipping cream. Using a hand mixer with a clean whisk attachment, beat the cream until stiff peaks form. Be careful not to turn it into butter!

3. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. You want to keep as much air in the mixture as possible for a light, mousse-like texture.

4. Take the dish out of the fridge and gently spread the mousse layer over the firmer cream cheese layer.

5. Cover the dish and return it to the refrigerator to chill while you make the topping. It needs at least 4 hours to set, but overnight is best.

Step 4: Make the Cherry Topping

1. While the lush is setting, combine the frozen cherries, water, and ⅓ cup granular sweetener in a small saucepan over medium heat.

2. Bring to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, stirring occasionally, until the cherries have softened and released their juices.

3. Stir in the chia seeds, lemon juice, and almond extract.

4. Continue to simmer for another 5-10 minutes, until the mixture has thickened to a syrupy, jam-like consistency. The chia seeds will help it gel as it cools.

5. Remove from heat and let the topping cool completely to room temperature. It will continue to thicken as it cools.

Step 5: Assemble and Serve

1. Once the lush has set for at least 4 hours (or overnight) and the cherry topping is completely cool, spread the topping evenly over the mousse layer.

2. Slice into 9 or 12 squares. For clean slices, wipe your knife clean between cuts.

3. Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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Nutrition Information

Please note: This information is an estimate and will vary based on the specific brands of ingredients used and the size of your slices. The following is calculated based on the recipe being cut into 9 servings.