Sugar-Free Mini Cheesecakes
Indulge in these guilt-free Sugar-Free Mini Cheesecakes that are as creamy and satisfying as their classic counterparts but made without any added sugar! Featuring a buttery almond flour crust with a hint of cinnamon and a luscious, tangy cream cheese filling lightly sweetened with erythritol, these bite-sized desserts are perfect for anyone following a low-carb, keto, or sugar-free lifestyle. With just 20 minutes of prep time and simple ingredients like vanilla, sour cream, and a touch of zesty lemon juice, this recipe delivers maximum flavor with minimal fuss. Perfect for entertaining or meal prepping a sweet treat, these mini cheesecakes are best served chilled for a rich, melt-in-your-mouth experience. Whether you're hosting or just treating yourself, this recipe proves that delicious desserts can fit into a healthier lifestyle!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 0.5 teaspoon Cinnamon
- 1.5 tablespoons Granulated erythritol
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Sour cream
- 2 teaspoons Lemon juice
Instructions
Preheat the oven to 325°F (163°C) and line a standard muffin pan with 12 cupcake liners.
In a medium bowl, mix together the almond flour, melted butter, cinnamon, and granulated erythritol for the crust until well combined.
Divide the crust mixture evenly among the 12 liners, pressing it firmly into the bottom of each liner to form a solid base.
Bake the crusts in the preheated oven for 5-7 minutes, just until they start to set. Remove from oven and let them cool while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol, vanilla extract, and lemon juice to the cream cheese. Mix until well incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined.
Fold in the sour cream, mixing gently to avoid over-beating.
Evenly distribute the cheesecake filling among the prepared crusts, filling each liner almost to the top.
Bake in the preheated oven for 15-18 minutes, or until the centers are set but slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecakes cool gradually in the oven for about 15 minutes.
Remove the mini cheesecakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 2 hours before serving for best results. Enjoy your sugar-free mini cheesecakes!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
