Nikkis Addictive Low Carb Mini Cheesecakes Recipes

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

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.