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Keto No-Bake Mini Cheesecakes
Keto No-Bake Mini Cheesecakes
"I started the keto diet about a month ago and hit the jackpot with this recipe for my sweet cravings. KetoLogic has helped me stay on track and not get bored with my daily meals. In particular, this creamy and dreamy dessert can double as a fatbomb or snack if you’re struggling to reach your fat macros for the day. The mini cheesecakes are delicious straight out of the freezer so don’t feel obligated to wait for them to thaw before popping one into your mouth. PER SERVING: CALORIES 195 | FAT 19G | CARBOHYDRATES 3G | FIBER .5G | NET CARBOHYDRATES 2.5G | PROTEIN 3G ½ cup almond meal ¼ cup butter, melted 16 ounces cream cheese, softened ½ teaspoon vanilla extract ½ teaspoon lemon juice ¾ cup artificial sweetener such as erythritol, xylitol, or Splenda ½ teaspoon salt Prep Time: 2.5 hour(s) Yield: 12"
Yields12 Cheesecakes
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Thoroughly spray a 12-cup muffin pan or line with paper cupcake liners (lightly spray the inside of these). In a bowl, mix together the almond meal and the melted butter until fully incorporated. Spoon the mixture into the bottom of the muffin pan/cup liners and press into a flat crust.
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Beat the rest of the ingredients together at medium speed until smooth, about 3-5 minutes.
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Spoon the mixture into each muffin cup, packing it down with the spoon or your fingers until you are out of cream cheese mix and each cup is most of the way full.
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Put the pan in the freezer and allow the cheesecakes to freeze for at least 2 hours. Remove from the freezer and pop the cheesecakes out onto a serving platter or a storage container while still frozen. Note: If you are not using the paper cupcake liners, you may need to go around the edge of the cheesecakes in the muffin pan with an offset spatula or butter knife to get them to pop out of the pan.
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Allow the cheesecakes to thaw in the refrigerator for about 3-4 hours before serving.
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