The short answer
No-Bake Lemon-Tahini Cheesecake Cups has 4 g net carbs per serving (280 kcal, 27 g fat, 6 g protein). It takes 25 min and serves 6. That’s 20% of a strict 20 g keto day, so it fits easily.
Lemon cheesecake mousse, a nutty tahini swirl, and toasted sesame-almond crunch make a small dessert with plenty of texture.
Before you start
Whipped cream lightens the filling while cream cheese provides structure. The tahini is swirled through the mousse rather than beaten into the whole batch, so each spoonful has a contrast of lemon and sesame.
The batch makes 6 servings; one serving is 1 cup.
Choose and prepare the ingredients
Soften block cream cheese before mixing and use powdered sweetener to avoid grit. Stir the tahini jar thoroughly before measuring.
The main ingredients to have ready are:
- 30 g raw almonds, finely chopped (about 1/4 cup)
- 1 tablespoon sesame seeds (9 g)
- 1 1/2 teaspoons unsalted butter (7 g)
- 1 pinch fine salt
Smooth unsweetened almond butter can replace tahini, although the flavor changes. That swap does not remove sesame from the topping; check every ingredient if adapting for an allergy.
The complete measured ingredient list is in the recipe card below.
Ingredient guide — AI-generated illustration. Follow the recipe card for exact quantities.
Follow the process
Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling.
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Make the crunch: melt the butter in a small skillet over medium-low heat. Add the chopped almonds and stir for 3 minutes. Add the sesame seeds and salt, then cook for 1–2 minutes more, stirring, until fragrant and lightly golden. Transfer to a plate and cool completely.
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Stir the tahini until smooth. If it is too thick to drizzle, add warm water a few drops at a time, stirring well; it may initially thicken before loosening. Keep it thick but spoonable.
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Cover and refrigerate for at least 2 hours, until chilled and spoonably firm. Just before serving, scatter the reserved crunch and a little fresh lemon zest over each cup.
Use the complete method in the recipe card for every step, and judge doneness by the written temperature or texture cues.
Process guide — AI-generated illustration showing preparation and finishing stages, not photographs from a kitchen test.
Before you serve
Use the specified sweetener type and keep portions consistent; different blends vary greatly in sweetness. Divide the completed recipe evenly so the serving size matches the nutrition estimate.
Make ahead and storage
Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately.
Serving and ingredient notes
Contains milk, tree nuts, sesame. Check packaged ingredients and substitutions for additional allergens. Nutrition is an estimate for 1 cup; optional extras and substitutions change it.
Watch a supporting technique
This video by Preppy Kitchen demonstrates whipping cream. It is a supporting tutorial, not this exact recipe; use the ingredient list and instructions on this page, especially its low-carb coating, quantities, and doneness checks.
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The recipe
No-Bake Lemon-Tahini Cheesecake Cups
Per serving: 280 kcal · 4g net carbs · 27g fat · 6g protein
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 6
Ingredients
For the sesame-almond crunch
For the lemon cheesecake filling
For the tahini swirl
Method
Step 1: Make the crunch: melt the butter in a small skillet over medium-low heat. Add the chopped almonds and stir for 3 minutes. Add the sesame seeds and salt, then cook for 1–2 minutes more, stirring, until fragrant and lightly golden. Transfer to a plate and cool completely.
Step 2: Beat the softened cream cheese with the powdered erythritol until smooth. Beat in the lemon juice, lemon zest, and vanilla. Scrape the bowl to eliminate lumps; taste and adjust sweetness before adding the cream.
Step 3: In a separate chilled bowl, whip the cold heavy cream to medium peaks. Fold it gently into the cream cheese mixture in two additions until evenly combined.
Step 4: Stir the tahini until smooth. If it is too thick to drizzle, add warm water a few drops at a time, stirring well; it may initially thicken before loosening. Keep it thick but spoonable.
Step 5: Reserve half the cooled crunch in an airtight container. Divide the remaining half among six small dessert glasses (about 120–150 ml capacity each). Spoon half the filling into the glasses, divide the tahini between them, then add the remaining filling. Gently swirl each cup once or twice with a skewer.
Step 6: Cover and refrigerate for at least 2 hours, until chilled and spoonably firm. Just before serving, scatter the reserved crunch and a little fresh lemon zest over each cup.
Step 7: Divide into 6 equal servings (1 cup per serving). Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling.
Cook’s notes
Serving size: 1 cup. The ingredient quantities make 6 equal servings.
Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling.
Storage: Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately.
Nutrition is an approximate ingredient-based estimate per serving, including the listed sauce or topping but excluding optional garnishes and serving suggestions. Brand labels, portion size, discarded coating, and fat left in the pan can change the result.
The new ingredient and process images are AI-generated illustrations, not photographs from a kitchen test. Follow the written quantities and doneness cues.
Allow at least 2 hours of chilling in addition to the displayed prep and cook times.
Nutrition is an estimate per serving. Net carbs are total carbohydrates minus fiber. How we count net carbs
Questions about this recipe
What is the serving size?
This recipe makes 6 servings. One serving is 1 cup; divide the finished recipe evenly.
What is the most useful preparation tip?
Soften block cream cheese before mixing and use powdered sweetener to avoid grit. Stir the tahini jar thoroughly before measuring.
Can I make it ahead?
Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately.
What should I watch for while making it?
Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling.
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