Nikkis Addictive Low Carb Mini Cheesecakes Recipes

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
• Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
• Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

NIKKI'S ADDICTIVE LOW CARB MINI CHEESECAKES

Steps:

• CRUST DIRECTIONS:.
• Preheat the oven to 350 degrees.
• Combine the almond flour, brown sugar and butter in a small bowl and stir to combine.
• Line 2 regular muffin tins with liners. Press equal amounts of the mixture into the bottom of each muffin tin liner.
• Bake for 6 minutes. Cool 15 - 20 minutes before adding filling.
• FILLING DIRECTIONS:.
• Preheat oven to 325 degrees.
• Cream together cream cheese, sugar, zests, vanilla and flour (if using).
• Add egg, blending well. (if doubling recipe, add eggs one at a time).
• Add sour cream and mix inches.
• Pour the cream cheese mixture into the muffin cups, filling each until almost full.
• Bake at 325 degrees on middle rack for 25 minutes. Cool completely in pan before removing.
• Place in an airtight container and refrigerate for 2-4 hours or until ready to serve.
• Makes 12 mini cheesecakes.
• *Cheesecakes tastes best once cooled completely and then refrigerated (ideally overnight). HOWEVER, I know this may be a lot to ask for some of us... (ME). If you just can't wait, then it's okay to have one once they have cooled. But, trust me, they are sooooo much better if you refrigerate them first.

LOW CARB NO BAKE MINI CHEESECAKES

Steps:

• Prepare the ingredients for the crust as instructed above. Make sure that your cashews have been soaked overnight to soften.
• Next, Prepare a muffin tin for nonstick .To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
• Press one tablespoon of the prepared crust ingredients into the bottom of each of the muffin cups. Then place the muffin tin in the freezer to get firm while you work on the filling.
• Use a strong blender to combine together the cashews with the syrup until just combined. Then add the vanilla extract, coconut oil and coconut milk and blend until somewhat smooth. You can add the lemon juice as needed to both flavor and texture.
• Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving. They should also keep for up to two weeks if left in the freezer well covered.