This low carb no bake black forest cheesecake mousse is perfect for summer. Top with shaved chocolate or a fresh cherry. Can be made into a sugar free pie.
There is one thing I really dislike about hot Connecticut summers. It’s the humidity. I enjoy hot weather, but the humidity makes it so much more uncomfortable.
We spent most of the day at an amusement park this past Saturday and I should have drank more water. The parks here do offer free beverages to the guests so they don’t dehydrate, but I guess I didn’t take enough.
At the end of the day, I felt sick, dizzy, and had a throbbing headache. At first I thought my horrible headache was from the noisy crowd of people, but when I started to feel weak and dizzy,
I started to look up signs of heat exhaustion and sure enough I was having most of the symptoms. Although the high temperature was about 88F, it felt like it was well into the 100’s.
In the heat of summer, I prefer making quick and easy no bake desserts. It doesn’t get much easier than low carb mousse.
I made some sugar free no bake black forest cheesecake mousse using cocoa and cherry extract. The extract I use has no added sugar and so it adds virtually no carbs. It does contain glycerin so it’s not completely free of carbs, but the amount used is so small it’s safe to say that it’s pretty negligible for most people.
This mousse would make a delicious no bake black forest cheesecake pie, but I didn’t want to fuss with making a crust. The crust would add a few more carbs as well. But, a sugar free no bake pie is always an option with low carb mousse.
I haven’t figured out a way to use just one mixer when making cheesecake mousse. I always have to mix up the cream cheese with one and have another one available for whipping the cream.
I like to use the KitchenAid stand mixer for whipping cream and the regular hand mixer for the cream cheese mixture. The heavy cream forms peaks much faster in the stand mixer. I also like to use the stand mixer for the final whipping as it’s much more powerful than the hand mixer.
A no bake black forest cheesecake would typically be topped with cherries. I garnished with a few sprinkles of grated chocolate because I didn’t have any fresh cherries.
No Bake Black Forest Cheesecake Mousse
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup cocoa
- 1/2 teaspoon vanilla stevia drops
- 1/4 teaspoon monk fruit liquid extract
- 1 teaspoon cherry extract
- 1 cup heavy cream
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Beat cream cheese, cocoa, stevia, monk fruit, and cherry extract until smooth.
- In separate bowl, beat heavy cream with mixer until stiff peaks form.
- Fold half of the whipped cream into cream cheese, then fold in the rest of the whipped cream.
- Beat with an electric mixer on high until light and fluffy.
- Pipe into individual serving dishes and top each with a fresh cherry or grated chocolate, if desired.
- Refrigerate for at least two hours.
Notes
Nutrition
Additional Info
- Net Carbs 3.3g
- % Carbs: 4.8%
- % Protein: 6.1%
- % Fat: 89%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Angela Farnell says
April 7, 2018 at 8:18 amI made a similar recipe (lemon cheesecake mousse) that called for beating the cream cheese, sweetener, and flavorings, then adding the cream and beating till fluffy. It was plenty light and airy for us and saved a bowl and a step.
Jenn says
January 3, 2018 at 10:17 amBuy a second bowl for your Kitchen Aid stand mixer. Makes tbese 2 bowl recipes a snap!
Lisa says
January 4, 2018 at 8:27 amThat’s for sure! I usually just wash in between.
Elizabeth Martin says
April 24, 2017 at 5:09 pmWhen I have recipes that require the possible use of more than one set of beaters, I read the recipe first.If the recipe requires whipped cream, I whip the cream as required and then put it in the fridge while I use the mixer, with the beaters still with some whipped cream on them to mix the other ingredients.The same goes for recipes requiring eggs.If the eggs are separated, I beat the whites first in one bowl, then the yolks with the other ingredients as the recipe requires.
Lisa says
April 24, 2017 at 9:47 pmGreat tips!
Barbara says
August 21, 2016 at 2:06 pmCould you use agave instead of monk fruit?
Lisa says
August 21, 2016 at 3:20 pmI don’t recommend agave because it isn’t low carb. I touch of it probably wouldn’t hurt. You need about 1/4 cup sugar equivalent to replace the monk fruit.
Amy says
May 18, 2016 at 8:59 amWhat is Monk Fruit and is it necessary or is there a substitute for it?
Lisa says
May 18, 2016 at 1:45 pmIt’s a concentrated sweetener that enhances the taste of stevia. You can leave it out and replace it with more stevia or another sweetener.
Luci says
May 12, 2016 at 11:48 pmWhat is monk food extract and where do I find it?
Linda says
March 9, 2016 at 9:10 amHow long will this keep in the fridge? Freezable?