Low Carb Pudding Cheesecake Cups

Hey Y’all, Let’s Talk Guilt-Free Indulgence!

Ever had one of those days where your sweet tooth is screaming for attention, but your carb count is giving you the side-eye? Yeah, me too. That’s exactly why I’m head-over-apron for these Low Carb Pudding Cheesecake Cups! Picture this: velvety cheesecake filling that’s lighter than a summer breeze, hugged by zero guilt and ready in under 15 minutes. No oven, no fancy gadgets—just you, a bowl, and a dream. Whether you’re keto-curious, sugar-shy, or just craving something creamy, these little cups are your weeknight dessert superhero. They’re so easy, you could whip ’em up blindfolded (but maybe save that for your next TikTok challenge). Trust me—your spoon’s about to become your new best friend.

The Midnight Snack That Started It All

Low Carb Pudding Cheesecake Cups

Print Recipe

Dreamy, creamy, and unbelievably low in carbs—these Pudding Cheesecake Cups hit every sweet tooth craving without the guilt. With just a few simple ingredients and no baking required, this dessert comes together in minutes. Make a batch, chill, and you’ve got dessert on demand for the week!

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Total Time: 10 minutes

Ingredients

Scale 1x2x3x

1 block (8 oz) cream cheese, softened

1 package sugar-free pudding mix (cheesecake, vanilla, or chocolate)

1 cup heavy cream

1 cup water

Optional Toppings:

Reddi Wip

Fresh strawberries (adds ~2g carbs per serving)

Instructions

In a large bowl, blend cream cheese, pudding mix, and heavy cream.

Slowly add water while mixing to avoid splashes.

Beat for several minutes with a hand mixer until smooth and creamy.

Spoon into 6 small dessert cups.

Chill in the fridge or serve right away with whipped cream and berries if desired.

Nutrition

• Calories: 200
• Sugar: 0g (using sugar-free pudding mix)
• Fat: 18g
• Carbohydrates: 3.5g (without toppings)
• Protein: 3g

Rewind to last summer: 11 PM, my fridge humming like a lullaby, and my carb count for the day hanging by a thread. My buddy Dave—a self-proclaimed “cheesecake connoisseur”—dared me to make something decadent without derailing our low-carb mojo. Challenge accepted! I grabbed cream cheese, heavy cream, and a rogue box of sugar-free pudding mix from the pantry. What happened next? Magic. We stood in my dimly lit kitchen, spooning clouds of creamy bliss straight from the mixing bowl, laughing like kids who’d found the cookie jar. Dave’s verdict? “Tastes like cheating, Wyatt!” That’s when I knew this wasn’t just a hack—it was a revelation. Now, it’s my go-to when friends pop by unannounced (or when I need a solo joy moment).

Your Quick-Prep Lineup

• 1 block (8 oz) cream cheese, softened – Pro tip: Leave it on the counter for 30 mins! Cold cream cheese = lumpy sadness. Vegan swap? Try Kite Hill almond milk cream cheese.
• 1 package sugar-free pudding mix – Cheesecake flavor’s my MVP, but vanilla or chocolate work too! Jell-O or store-brand—both rock. (Psst: Regular pudding adds 20g+ carbs/serving!)
• 1 cup heavy cream – The fluff-maker! For dairy-free, use coconut cream (chill the can overnight and scoop the thick part).
• 1 cup water – Sounds basic, but cold water prevents graininess. I’ve tested lukewarm—don’t be that hero.
• Optional toppings: Reddi Wip + fresh strawberries – Berries add ~2g net carbs/serving. Sugar-free chocolate shavings? Yes, chef!

Let’s Make Magic: No Oven Required!

Step 1: In a large bowl, blend cream cheese, pudding mix, and heavy cream. Chef’s hack: Use a hand mixer on medium—it whips air into the mix for ethereal fluff! Scrape the bowl sides; rogue cream cheese lumps love to hide there.

Step 2: Slowly drizzle in water while mixing. Why slow? Trust me, nobody wants a pudding splash mural on their favorite tee. Steady wins the smooth race!

Step 3: Beat 3-4 minutes until it’s silkier than your grandma’s gravy. Watch the texture: When ribbons form on the surface, you’re golden. Too thick? Add 1 tbsp water. Too thin? Chill 10 mins before Step 4.

Step 4: Spoon into 6 small cups or mason jars. Portion pro-tip: An ice cream scoop keeps servings even and Instagram-pretty!

Step 5: Chill 1 hour (or freeze 20 mins if impatient like me). Top with Reddi Wip and berries. Emergency hack: Serve immediately if cravings strike—it’s like cheesecake mousse!

Plating Like a Pro (Minimal Effort, Max Wow)

Slide those cups onto a rustic wooden board—it’s all about casual charm. Add a mint leaf or dark chocolate curl for a “fancy café” vibe. Serving a crowd? Layer them in clear shot glasses so everyone sees those creamy stripes! Pair with hot coffee (my fave) or sparkling water with lime. Bonus: They travel like champs for potlucks—just stash toppings separately!

Shake It Up: 5 Delicious Twists

1. Lemon-Berry Burst: Use lemon pudding mix + fold in ¼ cup mashed raspberries.
2. Keto PB Cup: Chocolate pudding + swirl 2 tbsp sugar-free peanut butter into the filling.
3. Pumpkin Spice: Vanilla pudding + ¼ cup pumpkin purée + 1 tsp cinnamon.
4. Mocha Madness: Add 1 tbsp instant espresso to chocolate pudding mix.
5. Dairy-Free Delight: Coconut cream + almond milk cream cheese + coconut milk pudding mix.

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my taste in aprons! Originally, I used half the water—resulting in spoon-bending thickness. Lesson learned! Now, I keep pudding mix in my glove compartment (kidding… mostly). True story: My dog Duke once stole a cup off the counter. He gave me this look like, “You’ve outdone yourself, human.” High praise! For peak texture, let cups chill overnight—the pudding sets into custard-level bliss. Oh, and if you “accidentally” eat three? We don’t judge here.

Your Questions, My Answers (Let’s Fix Flops!)

Q: Why’s my cheesecake grainy?
A: Cream cheese wasn’t room temp! Soften it properly, or zap cold blocks in the microwave for 15 seconds.

Q: Can I use Greek yogurt instead of cream cheese?
A: For tangier vibes, yes—but drain it in a cheesecloth first. Yogurt adds more protein, but the texture’s looser.

Q: Help—it’s too runny!
A: Did you eyeball the water? Pudding brands vary. Thicken it up with 1 extra tbsp cream cheese or chill longer.

Q: How long do these keep?
A: 5 days covered in the fridge. Toppings? Add ’em fresh! Freezing works too (thaw overnight).

Nutrition Per Serving (1 cup, sans toppings)

Calories: ~200 | Fat: 18g | Protein: 3g | Net Carbs: 3.5g | Sugar: 0g

Prep Time: 10 mins | Servings: 6

Final Thoughts:

Whether you’re curbing a craving, dazzling your keto crew, or just need a creamy little pick-me-up that won’t send your carbs through the roof, these Low Carb Pudding Cheesecake Cups are your ride-or-die dessert. They’re quick, dreamy, and endlessly riffable—exactly the kind of low-stress, high-reward treat we all need in our back pocket. So next time that sweet tooth comes knocking, skip the guilt and grab a spoon. Dessert just got deliciously doable—and honestly, you deserve it.