🍰 Raspberry Cheesecake “Cloud” Cups
Fluffy, Fresh & Surprisingly Healthy
There’s something magical about desserts served in little cups—they feel personal, delicate, and full of care. This recipe was actually born during a weekend when I was craving cheesecake but absolutely not craving the heavy, dense, sit-in-your-stomach feeling that often comes with it.
I remember standing in my kitchen, staring at cream cheese, heavy cream, and a bowl of freshly picked raspberries from a local farm. I wanted something airy, refreshing, almost whipped—the kind of dessert that feels like a treat but doesn’t hit you with guilt. That’s how my Cheesecake Cloud Cups were born.
When I served them to friends that evening, someone said,
“This tastes like a cheesecake and a mousse had a baby… and the baby is an angel.”
And honestly—same.
These cups have been in my dessert rotation ever since. Easy, fast, low-carb, sugar-free, and stunning enough to serve at a holiday dinner or a summer brunch.
⭐ Why You’ll Love This Recipe
✔ Keto-friendly
✔ No baking required
✔ Light, fluffy, cloud-like texture
✔ Uses simple ingredients
✔ Gorgeous presentation for parties
✔ Perfect for summer, Valentine’s Day, or everyday cravings
📝 Ingredients
For the Cloud Cheesecake Layer:
- 226 g cream cheese, softened
- 1 cup heavy whipping cream
- 3–4 tbsp powdered erythritol (or preferred sugar-free sweetener)
- 1 tsp vanilla extract
- Zest of ½ lemon (optional but amazing)
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1–2 tbsp erythritol
- 1 tsp lemon juice
For the Base (Optional):
- ½ cup almond flour
- 2 tbsp melted butter
- 1 tbsp powdered erythritol
(This adds a “crust” feel without carbs)
👩🍳 Instructions
1. Prepare the Raspberry Swirl
In a small saucepan, combine raspberries, sweetener, and lemon juice.
Simmer for 5 minutes until the berries break down.
Mash gently and let cool.
2. Make the Cloud Cheesecake Layer
In a mixing bowl, beat softened cream cheese until smooth.
Add your sweetener and vanilla.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until airy and fluffy.
3. Prepare the Optional Crust
Mix almond flour, melted butter, and sweetener.
Press 1–2 teaspoons into the bottom of each cup.
4. Assemble Your Cloud Cups
Layer:
- Cheesecake cloud
- Raspberry swirl
- More cloud
- Finish with a swirl and fresh berries on top
Chill at least 1 hour (or 20 minutes in the freezer if you’re impatient like me).
😍 Serving Suggestions
- Add sugar-free chocolate chips
- Top with whipped cream
- Swirl in blackberry or strawberry puree
- Decorate with mint leaves for a fresh finish
💬 A Bit More of My Personal Story
When I first created this recipe, I was going through a phase of trying to eat healthier without giving up dessert. I had just begun exploring keto baking, and every recipe looked complicated or too pricey. I wanted something simple, comforting, and nostalgic—like the cheesecakes my mom made on weekends—yet lighter.
The first time I made these cups, I accidentally left them in the freezer for too long. When I tasted one, it had the texture of frozen cheesecake ice cream. I still remember sitting by the window, spoon in hand, thinking, “This is what clouds would taste like if they were dessert.”
Now these cups are my go-to when I’m hosting, traveling, or need a quick pick-me-up that still fits my lifestyle.
And every time I make them, I think about how small kitchen experiments can turn into family favorites and even shared moments with readers like you.
The best juice maker I have ever seen https://amzn.to/48qcElt
More interesting recipes in my blog https://puredessertjoy.com/my-blog/
Pingback: The dessert that feels indulgent — but loves your body back.