6 Delicious Sugar Free Cheesecake Pudding Recipes to Try

Living in the Dominican Republic, I’ve learned to get creative in the kitchen—especially when ingredient shelves are sparse or sugar isn’t an option. As a missionary dad managing type 2 diabetes and feeding a family of six, dessert can’t just be delicious—it has to be smart, satisfying, and simple. These six sugar-free cheesecake pudding recipes were born out of that exact challenge. Each one has passed the test of my picky teens, the constraints of my small sea-level kitchen, and the goal of keeping blood sugar in check. Whether you’re whipping up a last-minute treat or planning ahead for a special evening, these creamy, no-guilt puddings are ready to become your new go-to sweets.

Chocolate Avocado Cheesecake Delight

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This Chocolate Avocado Cheesecake Delight is a deliciously rich and creamy dessert that combines the unique flavors of chocolate and avocado. It’s surprisingly simple to make and perfect for anyone looking to enjoy a sweet treat without the sugar. The creamy avocado adds a smooth texture while the cocoa powder provides a deep, satisfying chocolate flavor.

When I first made this, my son watched with suspicion as I added avocados to dessert. But after one spoonful, he grabbed the cup and asked if I could make a double batch next time. The cocoa really hides the avocado taste, and now it’s our midweek chocolate fix.

The blend of ingredients results in a dessert that is indulgent yet healthy. Each layer offers a delightful experience, making it an ideal choice for gatherings or just a cozy night in. Plus, it’s a great way to sneak in some healthy fats!

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond milk (or any milk of choice)
• 1/4 cup sugar-free sweetener (like stevia or erythritol)
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 1/2 cup Greek yogurt
• 1/4 cup crushed graham crackers (optional for layering)
• Chocolate syrup for drizzling (sugar-free if preferred)

Instructions

1. Blend the Avocados: In a food processor, combine ripe avocados, cocoa powder, almond milk, sweetener, and vanilla. Blend until creamy and smooth.
2. Prepare the Cheesecake Layer: In a separate bowl, mix softened cream cheese and Greek yogurt until well combined and smooth.
3. Layer the Mixtures: In serving cups, start with a layer of crushed graham crackers (if using), then add a layer of the chocolate avocado mixture, followed by the cheesecake layer. Repeat the layers until the cups are filled.
4. Chill and Serve: Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, drizzle with chocolate syrup for an extra treat.

Lemon Zest Cheesecake Pudding

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This Lemon Zest Cheesecake Pudding is a delightful twist on the classic dessert. With a bright, citrusy flavor, it’s perfect for those warm days when you want something refreshing yet satisfying. The creamy texture combined with the zing of lemon makes each bite feel indulgent, all while keeping it sugar-free!

Good old fashioned yellow lemons aren’t always easy to find here (we have green limes in abundance), but when the local grocery store has them, I grab a bunch. This pudding started as an experiment on a hot Sunday afternoon and quickly became a fridge staple. Even my wife, who doesn’t usually love citrusy sweets, asks for this one.

Making this pudding is simple and quick, making it ideal for both experienced cooks and beginners. With just a handful of ingredients, you’ll create a luscious dessert that can be enjoyed on its own or paired with fresh fruit. So, gather your ingredients and get ready to whip up something special!

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol (or preferred sweetener)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Instructions

1. In a medium saucepan, combine almond milk, cream cheese, erythritol, lemon zest, lemon juice, and vanilla extract. Heat over medium heat, stirring constantly until the mixture is warm.
2. In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Add this mixture to the warm pudding base, stirring continuously until it thickens, about 5-7 minutes.
3. Once thickened, remove from heat and let it cool slightly before serving. Transfer to dessert cups and chill in the refrigerator for at least 1 hour.
4. Serve cold, topped with extra whipped cream and lemon zest if desired.

Peanut Butter Cup Cheesecake Pudding

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This Peanut Butter Cup Cheesecake Pudding is a delightful treat for anyone who loves the classic combination of peanut butter and chocolate. With its creamy texture and rich flavor, it’s like enjoying a dessert without the guilt. Plus, it’s super simple to whip up, making it a go-to recipe for busy days or spontaneous sweet cravings.

The sweetness of the peanut butter perfectly complements the smooth cheesecake flavor, resulting in a dessert that’s satisfying yet light. You won’t need a long list of ingredients or complex techniques; just mix and chill for a delicious finish. Let’s dive into the recipe!

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup creamy peanut butter
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar-free sweetener (like stevia or erythritol)
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup sugar-free whipped topping
• Peanut butter cups, for garnish

This was a spontaneous recipe I pulled together during a movie night when the kids wanted something sweet but we were out of everything. It’s now a crowd favorite, and I keep a stash of sugar-free peanut butter cups hidden just for this.

Instructions

1. In a mixing bowl, combine almond milk, peanut butter, softened cream cheese, sugar-free sweetener, vanilla extract, and cocoa powder. Beat until smooth and creamy.
2. Gently fold in the sugar-free whipped topping until well combined.
3. Transfer the mixture into serving bowls or a large dish, and refrigerate for at least 2 hours to set.
4. Before serving, top with chopped peanut butter cups for an extra treat.
5. Enjoy your creamy Peanut Butter Cup Cheesecake Pudding!

Berry Bliss Cheesecake Pudding

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If you’re on the hunt for a light and refreshing dessert, this Berry Bliss Cheesecake Pudding is just what you need. The combination of creamy cheesecake filling and vibrant berries creates a delightful balance of flavors that’s sure to please your palate. Plus, it’s sugar-free, making it a guilt-free indulgence!

Berries can be pricey here, so I use frozen ones when I can. I love how flexible this pudding is—you can use whatever you have on hand and it always looks beautiful layered in glass cups.

This recipe is not only simple to whip up but also incredibly versatile. You can mix and match your favorite berries for a unique twist every time. Layered into individual cups, this pudding looks as delightful as it tastes, making it perfect for any occasion!

Ingredients

• 1 cup cream cheese, softened
• 1 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free sweetener
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/2 cup crushed graham crackers or sugar-free cookies
• Mint leaves for garnish (optional)

Instructions

1. In a mixing bowl, combine the softened cream cheese, Greek yogurt, vanilla extract, and sugar-free sweetener. Use a hand mixer to beat until smooth and creamy.
2. In serving cups, layer the cheesecake mixture, followed by a layer of crushed graham crackers and a layer of mixed berries. Repeat the layers until the cups are full, finishing with a layer of berries on top.
3. Chill the cups in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
4. Garnish with fresh mint leaves if desired and enjoy your Berry Bliss Cheesecake Pudding!

Creamy Vanilla Bean Cheesecake Pudding

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This Creamy Vanilla Bean Cheesecake Pudding is a delightful treat for those looking for a sugar-free option. The rich, velvety texture combined with the subtle notes of vanilla bean creates a satisfying dessert that feels indulgent without the added sugars. It’s a breeze to whip up, making it a great choice for both casual snacking and special occasions.

With just a few key ingredients, you can achieve a luscious pudding that pairs beautifully with fresh berries or a sprinkle of crushed graham crackers for added crunch. It’s an easy recipe that will leave you wanting more!

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup cream cheese, softened
• 1/4 cup sugar substitute (like erythritol or stevia)
• 2 tablespoons cornstarch
• 1 tablespoon vanilla bean paste
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine almond milk, cream cheese, and sugar substitute over medium heat. Whisk until the mixture is smooth and the cream cheese is fully incorporated.
2. In a separate small bowl, mix cornstarch with a few tablespoons of cold almond milk to create a slurry.
3. Once the milk mixture is warm, stir in the cornstarch slurry and continue to whisk until the pudding thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla bean paste and vanilla extract until well combined.
5. Pour the pudding into serving dishes and refrigerate for at least 2 hours before serving. Top with fresh berries or crushed graham crackers if desired.

Pumpkin Spice Cheesecake Pudding

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Indulge in the cozy flavors of fall with this Pumpkin Spice Cheesecake Pudding. It’s a delightful blend of creamy cheesecake and rich pumpkin puree, all wrapped up in comforting spices. Not only does it capture the essence of pumpkin spice season, but it’s also a breeze to whip up—perfect for any gathering or a cozy night in.

I brought canned pumpkin back in my suitcase after a trip to the States, and this recipe was the first thing I made with it. The spices make the whole house smell like fall, even when it’s 90 degrees outside.

This pudding is luxuriously smooth with warming hints of cinnamon and nutmeg, making it a tasty dessert that feels festive without the sugar. Whether enjoyed on its own or topped with a dollop of whipped cream, this recipe is sure to bring a smile to your face. Plus, it’s simple enough for anyone to make!

Ingredients

• 1 cup pumpkin puree
• 1 cup cream cheese, softened
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup sugar-free sweetener (like erythritol)
• 1 tablespoon gelatin (optional for thicker consistency)
• Whipped cream for topping (optional)

Instructions

1. In a mixing bowl, combine the cream cheese and sweetener, blending until smooth.
2. In another bowl, whisk together the pumpkin puree, almond milk, vanilla extract, cinnamon, and nutmeg until well combined.
3. If using gelatin, dissolve it in 2 tablespoons of warm water, then add to the pumpkin mixture and stir until incorporated.
4. Fold the pumpkin mixture into the cream cheese until fully combined and smooth.
5. Chill in the refrigerator for at least 2 hours to set before serving.
6. Top with whipped cream and a sprinkle of cinnamon if desired.

Pro Tips

1. Chocolate Avocado: For the smoothest texture, blend the avocado mixture an extra 30 seconds after it looks done.
2. Lemon Zest: Strain the pudding before chilling if you want it extra silky—especially helpful if your zest is coarse.
3. Peanut Butter Cup: Let it sit overnight for a thicker, mousse-like consistency.
4. Berry Bliss: Layer while everything is still slightly warm so the flavors meld better.
5. Vanilla Bean: Use real vanilla bean paste for the most depth—it makes a huge difference over extract alone.

Ingredient Substitutions

• Use canned coconut milk in place of almond milk for a richer texture.
• If Greek yogurt is unavailable, blend cottage cheese until smooth as a high-protein alternative.
• Swap cream cheese for mascarpone for a milder, creamier flavor.
• Substitute pumpkin puree with mashed sweet potatoes in the Pumpkin Spice version for a local twist.
• If erythritol isn’t available, monk fruit sweetener is a great sugar-free alternative.

Tip from Grammie Shirley

For creamier pudding, let your ingredients sit at room temperature for 20 minutes before mixing. It helps everything blend better and gives a smoother finish.

Q&A

1. Can I make these ahead of time?
   Yes! All six recipes hold up well for 2–3 days in the fridge.

2. Can I freeze them?
   Avoid freezing—they tend to separate. Stick to chilling.

3. What’s the best sweetener for blood sugar control?
   Erythritol and monk fruit sweeteners are both excellent options for diabetics.

4. Are these kid-friendly?
   Absolutely. My teens love them, especially the peanut butter cup and chocolate avocado versions.

5. Can I skip the cornstarch or gelatin?
   You can, but the texture will be looser. Chilling longer helps somewhat.

Nutrition & Serving Info (Estimates)

• Chocolate Avocado Cheesecake Delight – Per serving (serves 4): 280 calories, 5g protein, 12g net carbs, 22g fat
• Lemon Zest Cheesecake Pudding – Per serving (serves 4): 150 calories, 4g protein, 10g net carbs, 11g fat
• Peanut Butter Cup Cheesecake Pudding – Per serving (serves 4): 310 calories, 6g protein, 9g net carbs, 27g fat
• Berry Bliss Cheesecake Pudding – Per serving (serves 4): 190 calories, 7g protein, 13g net carbs, 14g fat
• Creamy Vanilla Bean Cheesecake Pudding – Per serving (serves 4): 160 calories, 5g protein, 11g net carbs, 12g fat
• Pumpkin Spice Cheesecake Pudding – Per serving (serves 4): 170 calories, 4g protein, 10g net carbs, 13g fat

Whether you’re navigating dietary restrictions, cooking in a hot climate with limited ingredients like I do, or simply looking for healthier desserts your whole family will enjoy, these sugar-free cheesecake puddings are proof that indulgence doesn’t need to come with compromise. They’ve brought joy to our table here in the Dominican Republic, and I hope they do the same for you—wherever you’re cooking from. Don’t forget to save your favorites and share the sweetness with someone you love.