Low Carb Mini Cheesecakes
These mini cheesecakes are a perfect trim healthy mama dessert to finish off a meal.
If you are looking for an easy low carb or thm s dessert, make these today. These are special ingredient free and simple to make. Sometimes cheesecakes can be fussy and require extra effort. Not these mini cheesecakes! I whipped these up in minutes and had them in the oven in no time. For a fall or Thanksgiving dessert, top with sugar free cranberry sauce. You can leave them plain if you prefer but I love a sweet topping on top of my cheesecake. You can make a cherry, blueberry, raspberry, toppings. Drizzle with a homemade chocolate and caramel sauce. Maybe even mix in a few sugar free chocolate chips into the batter. While a whole cheesecake can be impressive, these are so easy to make!
These low carb mini cheesecakes do have an optional crust.
You can skip it if you want but it barely takes and time at all to make. While you have the crusts pre-baking, mix up the filling. If you aren’t topping with the cranberry sauce, match your topping or filling. I used a little orange extract to match the slight orange flavor in the cranberry sauce. Almond extract would be amazing with a cherry topping. Depending on your extract collection, you probably have a ton of possibilities.
When you take them out of the oven, they will be puffed up but they will shrink down as they cool. They make a nice little cavity for a filling. You don’t have to wait for a special occasion to have cheesecake. You can make these today and have them with dinner. These mini low carb cheesecakes will fill that gap when missing the sugar filled ones we used to eat.
Low Carb Mini Cheesecakes
Ingredients
- 16 oz Cream Cheese, softened
- 3/4 C Sugar Free Sweetener
- 2 M/L Eggs, room temperature
- 2 t Vanilla, you can use whatever flavor you want I used 1 t vanilla and 1 t orange
- 1 T Lemon Juice
- 1 3/4 C Almond Flour
- 5 T Butter, melted
- 5 T Sweetener
- 1/2 t Vanilla
- 3/4 t Cinnamon
Instructions
- Preheat oven to 350. Mix the almond flour, 5 tablespoons of melted butter and sweetener, 1/2 t vanilla and cinnamon.
- Divide evenly between your muffin pan. I use silicone pans. You might need to use muffin liners if you aren't using silicone. Smash the crust mixture into the muffin holes.
- Bake the mixture for 7 minutes. Remove from the oven.
- Add cream cheese into a bowl of the your mixer. Beat until softened. Add the eggs, sweetener, extracts, and lemon juice. Mix well.
- Stop the mixer and scrape the sides and bottom. Mix again, just until combined.
- Divide the cream cheese mixture evenly between the muffin pan.
- Bake for 15 minutes and check the cheesecakes. They should be just a little jiggly. It might take 20 minutes. Remove from the oven. Allow to cool for a few minutes and then place in the fridge. Allow to cool for 3 or more hours.
- Fill or drizzle with desired topping.
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