These cranberry cheesecake cups have everything you love about a holiday cranberry cheesecake in an easy, no-bake cup. A creamy vanilla cheesecake made with Neufchâtel, Greek yogurt and whey sits under a glossy, deep-red layer of whole cranberries.
They are sugar-free and sweetened with allulose. Each of the 8 cups has about 111 calories, 10g protein and 5g net carbs.
The cranberries simmer for about 15 minutes while the cheesecake sets, and the cups are ready after 4 hours in the fridge, which makes them a perfect make-ahead Thanksgiving or Christmas dessert.
Why You’ll Love These Cranberry Cheesecake Cups
- 10g protein per cup. Greek yogurt and whey isolate in the cheesecake layer.
- No bake, no crust. A little gelatin gives a soft, creamy set.
- Real whole cranberries. A glossy topping with plump berries, not jelly.
- Holiday-ready. Make them a day ahead and serve straight from the fridge.
Ingredient Notes
Neufchâtel and Greek yogurt. Six ounces of Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% Greek yogurt make the creamy base of these cranberry cheesecake cups.
Whey isolate. One scoop of Isopure Zero Carb unflavored whey isolate adds protein without changing the flavor. Add it in small amounts so it never turns chalky.
Cranberries. About 2¼ cups of unsweetened cranberries, fresh or frozen, simmered with allulose and a little water. Most berries stay whole for a beautiful, jewel-like topping.
Gelatin and vanilla. One and a quarter teaspoons of unflavored gelatin give a soft set. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. Powdered allulose sweetens the cheesecake and granulated allulose sweetens the tart cranberries. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like cranberries and Greek yogurt yourself, you can look them up on USDA FoodData Central. Fruit and dairy contain natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Cranberry Cheesecake Cups
You need eight clear 4-fl-oz dessert cups, a small heavy-bottomed saucepan, an electric mixer, bowls, a whisk and a spatula. Prep takes about 20 minutes, the cranberries simmer for 12 to 15 minutes, and the cups chill for at least 4 hours.
Make the cheesecake layer
Step 1. Sprinkle the gelatin over the 3 tablespoons of cold water and bloom for 5 minutes.
Step 2. Beat the softened Neufchâtel with the powdered allulose until smooth and creamy.
Step 3. Gradually mix in the Greek yogurt on low speed.
Step 4. Add the whey isolate in small additions, mixing briefly after each, then stir in the vanilla.
Step 5. Microwave the gelatin in 5-second intervals until fully dissolved, without boiling. Cool until lukewarm.
Step 6. Whisk 2 tablespoons of the filling into the gelatin, then another 2 tablespoons. Slowly mix it into the remaining filling on low speed.
Step 7. Divide the filling evenly among the eight cups, leaving room for the topping. Smooth and refrigerate.
Make the cranberry topping
Step 8. Combine the cranberries, granulated allulose and 2 tablespoons of water in the saucepan.
Step 9. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the berries soften and release their juices.
Step 10. Gently crush about a quarter of the berries, keeping most whole. Cook briefly until the sauce is thick and glossy.
Step 11. Cool the topping completely until spoonable, with whole berries suspended in syrup.
Assemble and chill
Step 12. Divide the topping evenly among the cups, creating a distinct deep-red layer.
Step 13. Cover and refrigerate the cranberry cheesecake cups for at least 4 hours, until softly set. Serve chilled.
Success Tips for Cranberry Cheesecake Cups
Add the whey gradually. Small additions keep the cheesecake smooth instead of chalky.
Temper the gelatin. Whisking a little filling into the warm gelatin first prevents clumps.
Keep most berries whole. Crush only about a quarter so the topping looks glossy and jewel-like.
Cool the topping fully. Warm cranberries melt the cheesecake and blur the two layers.
Serving Ideas
Serve them on a Thanksgiving or Christmas dessert table, after a holiday dinner or at a festive brunch. Their red and white layers look beautiful lined up on a tray.
More Sugar-Free Cranberry Desserts
For a full-size showstopper, try my sugar-free cranberry cheesecake. For a bar version, the sugar-free cranberry orange cheesecake bars are bright and festive.
And for another high-protein cup, make the sugar-free pumpkin cheesecake cups.
Storage
Cover the cranberry cheesecake cups and refrigerate for up to 3 days. Do not freeze them; the cheesecake turns grainy.
Cranberry Cheesecake Cups FAQ
Can I use frozen cranberries?
Yes. Use them straight from the freezer; they may need a couple of extra minutes to soften.
Can I skip the whey protein?
Yes. The cups will be a little softer and lower in protein, but still creamy and delicious.
Can I make them ahead for the holidays?
Yes. They keep for up to 3 days in the fridge, so you can make them a day or two before your gathering.
How many cranberry cheesecake cups does this make?
The recipe makes 8 cranberry cheesecake cups in 4-fl-oz dessert cups.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Creamy, tangy and topped with glossy whole berries, these cranberry cheesecake cups are the easiest festive dessert of the season.
Sugar-Free No-Bake High-Protein Cranberry Cheesecake Cups
Ingredients
Equipment
Method
- Sprinkle gelatin over 3 tbsp cold water. Bloom 5 minutes.
- Beat softened Neufchâtel with powdered allulose until smooth and creamy.
- Gradually mix in Greek yogurt on low speed.
- Add whey isolate in small additions, mixing briefly after each. Stir in vanilla.
- Microwave gelatin in 5-second intervals until fully dissolved, without boiling. Cool until lukewarm.
- Whisk 2 tbsp cheesecake filling into gelatin, then another 2 tbsp. Slowly mix into remaining filling on low speed.
- Divide filling evenly among eight 4-fl-oz cups, leaving room for topping. Smooth and refrigerate.
- Combine cranberries, granulated allulose, and 2 tbsp water in saucepan.
- Simmer over medium-low heat for 12–15 minutes, stirring occasionally, until berries soften and release juices.
- Gently crush about one-quarter of the berries, keeping most whole. Cook briefly until sauce is thick and glossy.
- Cool topping completely until spoonable, with whole berries suspended in syrup.
- Divide topping evenly among cups, creating a distinct deep-red layer.
- Cover and refrigerate at least 4 hours until softly set. Serve chilled.
Notes
- Keep cheesecake creamy and spoonable, not rubbery.
- Add whey gradually to avoid chalky lumps.
- Temper gelatin carefully to prevent clumps.
- Preserve most cranberries whole.
- Cool topping fully before layering.
- A larger photographed cup may exceed one serving.
- Refrigerate covered up to 3 days.