
This easy and delicious recipe is perfect for a holiday gathering.
You can use Swerve, powered erythritol and Hi Key Keto cookies for the crust for a low carb cheesecake. If you don't need low carb, use organic powered cane sugar. The filling is no bake, I do prefer to bake my crust to ensure the sugar is melted.
MINI HOLIDAY CHEESECAKES
Yields 24 cheesecakes
I use a standard 12 cup muffin tin
CHEESECAKE CRUST
12 oz grain free cookies (Siete Mexican wedding cookies, or for low carb Hi Key Keto Chocolate chip cookies)
2 tablespoons powdered Swerve
8 tablespoons Unsalted Butter, melted
NO-BAKE KETO CHEESECAKE FILLING
16 ounces Cream Cheese, 2 blocks, at room temperature
¼ cup Sour Cream
2 teaspoons Lemon Juice
1 cup Powdered Swerve (or regular powered sugar)
1 tablespoon Vanilla Extract
1/4 teaspoon salt
1 1/4 cups Heavy Whipping Cream
OPTIONAL – FOR A FIRMER FILLING
1 teaspoons Gelatin Powder
2 teaspoons cold Water
Sour Cream Topping:
1/2 cup sour cream
2 tablespoons powered Swerve or powered sugar.
INSTRUCTIONS
CHEESECAKE CRUST
Preheat oven to 350. Line 2, 12 cup muffin pans with liners.
In a a food processor crush cookies and sweetener until fine crumbs. While pulsing blend in melted butter. Place 1 teaspoon of crust into each cupcake well. I use a small cookie dough scoop. Using a spoon level out crust. Bake for 5 min. Set in refrigerator to completely cool before filling.
NO-BAKE CHEESECAKE FILLING
First, in a small mixing bowl, whisk gelatin and cold water until the gelatin blooms. It should dissolve in the water and create a gooey texture. Set aside for 5 minutes. If gelatin looks grainy, heat it for a few seconds until its liquid and stir well.
In a large mixing bowl, beat with a handheld mixer the softened cream cheese, sour cream, and gelatin mixture. Beat for 1 minute. Add in powdered Swerve, salt, lemon juice, and vanilla extract. Keep beating until everything comes together. Set aside at room temperature.
For the whipped cream, chill a medium sized bowl and beaters in the freezer for a few minutes. Beat the heavy whipping cream until very stiff peak forms. The cream should be as stiff as possible or it impacts the firmness of cheesecake.
Use a spatula to gently fold the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
Transfer the cheesecake filling into the muffin tins with the cooled crust. I use a 2 tablespoon cookie scoop for each well. Use a spoon to distribute the cheesecake filling evenly. Chill briefly, about 10 minutes before adding on the topping.
Sour Cream and additional toppings:
Stir powered sweetener into sour cream. Add 1/2 teaspoon to each cheesecake. Spread evenly.
Leave plain or add toppings such as cherry (see below) or mini chocolate chips.
REFRIGERATE
Allow cheesecake to set overnight or at least 8 hours before serving.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual cheesecakes and thaw them in the fridge the day before serving.
Notes:
This recipe can be made as a traditional cheesecake in a 9 inch spring form pan.
Optional Cherry Toppings:
2 cups frozen cherries, pitted
2 tablespoons water
1/3 cup Swerve or regular cane sugar
2 tablespoons tapioca flour (or corn starch)
1 1/2 teaspoons lemon juice
Instructions
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