Mini Strawberry Cheesecakes

It’s summer in Denmark! Here, after a long dark winter, we enjoy long, light days and nights and most of all….fresh strawberries.❤️ When strawberries are in season and fresh from the fields, I buy them every day and put them on our dinner table. My own strawberry patch is doing great, just did a harvest today. So, now it’s time for my mini cheesecake recipe. This is a favorite in our house and….they’re low-carb with only 3 net carbs per serving!!

Mini Strawberry Cheesecakes

Carol
A perfect summer dessert without the carbs
Prep Time 30 mins
Cook Time 25 mins
Chill 4 hrs
Total Time 4 hrs 55 mins
Course Dessert
Servings 8
Calories 243 kcal

Equipment

  • Mini-foodprocessor
  • Foodprocessor
  • Silicone baking form (I use a heart silicone form, but you can also use muffin forms)

Ingredients
  

Crust:

  • ½ cup pecans
  • ½ cup walnuts
  • 3 tbsp. brown erythritol (I use Sukrin)
  • ¼ tsp. cinnamon
  • 4 tbsp. butter, melted

Filling:

  • 6 oz. cream cheese (at room temperature) (at room temperature)
  • 2 egg yolks
  • ¼ cup sour cream (18% fat)
  • ½ tsp. vanilla extract
  • ½ tsp. lemon juice
  • ½ cup Monkfruit + Erythritol sweetener
  • 1 pinch salt

Topping:

  • Fresh Strawberries
  • Whipped Cream

Instructions
 

Make the crust:

  • Preheat oven to 350F. If using non-silicone muffin tins, line them with cupcake liners. If using a silicone form, place it on a cookie sheet for stability.
  • Combine pecans, walnuts, brown erythritol and cinnamon in the mini foodprocessor.
  • Blend until ground together.
  • Add the melted butter and blend until combined.
  • Press firmly with fingertips into the forms until well packed.
  • Pop into the oven and bake 8-10 minutes until firm and a slightly lighter color. Remove from oven and let cool off.

For the filling:

  • Turn the oven down to 320F. Put a small bowl of water in the bottom of the oven to release steam for the cheesecakes. (I have a steam function on my oven, lucky me!)
  • Combine all ingredients for the filling in your foodprocessor. Process until completely smooth (about a minute), scraping down the sides as necessary.
  • Use a small ladle (I use a small ice-cream scoop) to fill your silicone form or muffin tins. Fill them up almost to the top.
  • Bake in the steamed oven for 25 minutes. Turn the oven off, crack the oven door and let the cakes cool slowly down in the oven.
  • Take the cakes out of the oven and put them in the refrigerator. Chill them for at least 4 hours before serving.
  • Garnish with strawberries and whipped cream. YUM!!
Keyword cheesecake, Keto, Low-carb, strawberry

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