I’m BACK! I fell off the wagon here for a while, too long and I’m sorry. Just been busy and haven’t been writing down recipes so that doesn’t help when trying to share with the world, lol. I hope everyone is having an amazing summer. I actually have had this Keto cheesecake recipe in my drafts for months and I can’t believe I never posted it. I’m not currently doing Keto but this was by far my favorite dessert. I never would classify myself as having a “sweet tooth” but when you can’t have candy, cakes, cheesecake or anything remotely close to that you begin to start to crave it. My mother has the biggest sweet tooth. I think as I’m getting older I’m starting to become more like her. I’ve always been the one that would take potato chips over cookies, crackers over cake and a bagel over a muffin any day of the week. I’ve always been that way.
Cheesecake is one of my favorite desserts. My Mom makes an amazing cheesecake! I’ve never made her cheesecake personally but it’s definitely a family favorite. I’m not a baker at all. So this was my first attempt!!
These cheesecakes are simple and honestly SOOOOOOOO good. My Mom loved them, so much. With only 1.5 grams of carbs per mini cheese cake, you could eat these on Keto or Low Carb diet and not feel the guilt. I was so excited to try these cheesecakes I couldn’t even wait till they were chilled to taste. I did however wait till they were cooled. They are MUCH better once they are fully chilled.
Give ’em a try, you won’t regret it!
Crustless Mini Cheesecakes
2, 8oz cream cheese, softened
3/4 cup sugar replacement (I used granulated Swerve) more or less to taste
2 t vanilla extract
2 T heavy whipping cream
4 T butter, softened
Sugar Free Peanut Butter
Sugar Free Jam
Preheat oven 350. In a medium mixing bowl add in cream cheese and sugar replacement until smooth. (Note: Start with less, you can always add more.) Next add in butter, vanilla, eggs and whipping cream until fully mixed.
Add cupcake liners or cupcake silicone cups (see below for the ones I use.) If using paper cupcake liners spray with cooking spray. Evenly fill the cupcake liners with cheesecake mixture.
Bake in the oven for 13-17 minutes. The middle of the cheesecake should still be slightly giggly. These cheesecakes may fall slightly once they are removed from the oven and cooled. Once you remove from the oven. Let cool completely and then chill for at least 2 hours in the refrigerator.
Once ready to eat/serve you can add desired topping if you are doing that.
Chef Notes: These are going to be softer and make crumble a little. They may also sink as they cool. Don’t worry they are still beyond delicious, I promise!