Ingredients:
For the Cheesecake Base:
- 2 cups cream cheese, softened
- 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the Cherry Topping:
- 1 cup fresh or frozen cherries, pitted and halved
- 2 tablespoons water
- 1-2 tablespoons powdered erythritol (adjust to taste)
- 1 teaspoon lemon juice
For Garnish (optional):
- Crushed unsweetened nuts (like almonds or walnuts)
Instructions:
- Prepare Cheesecake Base:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add powdered erythritol and vanilla extract, continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Make Cherry Topping:
- In a saucepan, combine cherries, water, powdered erythritol, and lemon juice.
- Cook over medium heat until the cherries soften and release their juices, stirring occasionally.
- Once the mixture thickens slightly, remove from heat and let it cool.
- Assemble the Jars:
- Spoon the cheesecake mixture into jars or serving glasses, creating a layer at the bottom.
- Add Cherry Topping:
- Spoon the cherry topping over the cheesecake layer.
- Chill and Garnish:
- Refrigerate the jars for at least 2-3 hours or until the cheesecake is set.
- Optionally, garnish with crushed unsweetened nuts before serving.
