Here’s a simple sugar-free cheesecake pudding you can make at home. It’s creamy, low-carb, and doesn’t require baking.
Sugar-Free Cheesecake Pudding
Ingredients (2–4 servings)
200 g cream cheese (softened)
1 cup milk (or unsweetened almond milk for lower carbs)
1/2 cup heavy cream (optional, for extra richness)
2–3 tbsp sugar-free sweetener (erythritol, stevia, or monk fruit)
1 tsp vanilla extract
1 tsp lemon juice (optional, for “cheesecake” tang)
1 tbsp chia seeds or 1 tsp gelatin (optional, for thicker pudding)
Instructions
1. Soften & mix base
In a bowl, beat the cream cheese until smooth and lump-free.
2. Add liquids
Slowly mix in milk, cream, vanilla, and lemon juice until fully combined.
3. Sweeten
Add your sugar-free sweetener and adjust to taste.
4. Thicken (choose one)
Chia version: Stir in chia seeds and let sit 30–60 minutes.
Gelatin version: Dissolve gelatin in warm water, then mix in and chill.
Or skip both for a softer pudding texture.
5. Chill
Refrigerate for at least 2 hours until set and creamy.
Serving ideas
Top with berries (strawberries, blueberries)
Add crushed nuts or cocoa powder
Swirl with sugar-free chocolate syrup
Quick tip
If you want it more “cheesecake-like,” use less milk and more cream cheese for a thicker, richer texture.
If you want, I can also give you a no-cream-cheese version, a keto version, or a microwave 5-minute version.
