Happy National Dessert Day! I made cheesecakes for the FIRST TIME EVER! I’m not sure why i’ve been so hesitant or intimidated to try it but I finally did and so happy. My husband didn’t believe it was keto LOL!
So I do what I usually did when I wanted to try something new….search on google and/or pinterest! I found this Keto Mini Blueberry Cheesekcake Bites Recipe Video on Youtube and switched some things. See below…
INGREDIENTS
Crust
– 1-1/2 cups almond flour
– 1/4 cup butter, softened
– 1/4 cup Lakanto Golden
Cheesecake Filling
– 1/2 cup Swerve Confectioners Sweetener
– 16 ounces full-fat cream cheese, room temperature
– 3/4 cup Swerve Confectioners Sweetener
– 2 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 2 teaspoons lemon juice
– 3/4 cup sour cream
INSTRUCTIONS
Crust
1. Preheat oven to 350F.
2. Line 2 muffin tins with cupcake wrappers
3. In a bowl I mixed all crust ingredients
4. Use a tbsp measuring spoon and place 1tbsp of crust (pack it in) and put it into each cupcake liner
5. Smash it down. I used the handle of a knife sharpener to help me lol don’t judge me! It did the trick and was easier than using your hands haha
6. Here you can choose to bake the crust but I personally chose not to
Cheesecake Filling
1. Using a stand mixer with paddle attachement, whip cream cheese & sour cream on low speed
2. Add lemon juice & vanilla extract
3. Mix in 1 egg at a time
4. Pour filling into each cupcake liner. I left about 1/4 of space from the top. I also followed the video and used a dispenser to make filling so much easier
Here you can leave it and it will be a plain cheesecake bite
But in here I did want to make it with ChocZero’s Sugar Free Pumpkin Pie Syrup… or you can use any syrups or jams or whatever you want.
Once I added syrup, I used a toothpick to swirl around some figure 8’s to make it have that marble look.
Bring out a cookie sheet pan and place your muffin tin pan on top. Boil some water and add the boiling water to the cookie sheet. Place in the oven and bake it for 20 minutes. Let cool for 30 minutes or so then place in the fridge for at least 4 hours if you can wait. My husband on the other hand couldn’t wait and ate it warm lol.
It came out so good and I can’t believe I waited this long to try making cheesecakes! I can see myself making a lot of cheesecakes in the near future!
Hope you enjoy! Let me know if you make them =) I’d love to see your final product.
If you’d like to purchase ChocZero Sugar Free Pumpkin Pie Syrup or any of there sugar free chocolates, you can use code SELFLOVEHAWAII for 10% OFF their entire website.