Low Carb Lemon Caramel Mini Cheesecakes Recipes

MINI LEMON CHEESECAKES (LOWER CARB, LOW SUGAR)

Steps:

• Crush biscuits, add them to melted butter, 1 Tbsp Splenda and 1/4 Tsp mixed spice, then mix till combined.
• Divide mixture into two ramekins, press with fingers then put in fridge to chill.
• Zest and juice half the lemon (set aside th zest) put the juice in a little plastic cup and add half the gelatin leaf, leave the cup floating over boiled water, leave to dissolve, should take about 10 minutes (keep going back to the mixture to stir so the gelatin fully dissolves).
• Take the 120g of cream cheese and 90g greek yoghurt and whisk together. add lemon zest, 1/2 Tsp vanilla extract and 1/4 Tsp lemon extract, whisk again.
• When gelatin mixture is fully dissolved add 5 Tbsp of Splenda and mix till fully combined.
• Add gelatin and Splenda mixture to the cream cheese mixture and whisk until fully combined.
• Take the prepared ramekins out of the fridge then add the cheesecake filling to the biscuit base, sprinkle with lemon zest and a few biscuit crumbs and place back in the fridge to chill (Takes about 2 hours, but tastes better if left over night).

LOW CARB LEMON CARAMEL MINI CHEESECAKES

Steps:

• Preheat oven to 325°.
• In the bowl of a food processor, blend first three ingredients until smooth.
• Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
• Add remaining ingredients, and blend until smooth.
• Place 10 foil liners into a cupcake pan, and distribute batter evenly.
• Firmly tap the pan on the counter to force air bubbles to rise to the top.
• Bake for 20-25 minutes, until batter is set, but still jiggly.
• Let cool for 4 hours.
• Enjoy. Refrigerate. Freeze if you don't eat it all in one day.