Keto Mini Cheesecakes With A Cookie Dough Crust Recipes

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
• Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
• Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

KETO MINI CHEESECAKES

Steps:

• Stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
• Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
• Now you have two options. You can bake your crust for 10 - 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It's quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
• Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
• Finally, mix in the heavy cream (do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
• After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
• Chill your cheesecake in the fridge for at least four hours.
• Before serving drizzle your mini cheesecakes with strawberry jam or another berries jam and top with fresh berries.

KETO MINI CHEESECAKES WITH A COOKIE DOUGH CRUST

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with cupcake wrappers and set aside.
• In a large bowl, follow the steps to create the cookie dough from Pyure Bakeable Chocolate Chip Cookie Mix. You'll just need to stir the cookie mix, 1 egg, and 1 stick of unsalted butter together.
• Scoop a heaping tablespoon of cookie dough and place it into the lined muffin tin. Press down firmly with fingers or the back of a spoon. If you notice the dough sticking to your fingers or spoon, dip the spoon or your fingers into some water before pressing down.
• In a large bowl, add softened cream cheese and mix on low until cream cheese is smooth. Add in room-temperature eggs and continue to mix for about 30 seconds. Next add in granular sweetener, salt, vanilla, and lemon juice. Continue mixing for 1 minute until filling has a smooth consistency.
• Add cream cheese filling on top of the chocolate chip cookie dough evenly, but also leaving about 1/4" from the top since they will rise a little in the oven.
• Place the muffin tin in the oven and bake for 17-20 minutes.
• Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in fridge 1-2 hours to firm up before serving. Enjoy!

KETO COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Line a standard muffin tin with paper liners.
• Add the cookies, almond flour, and butter to a food processor and process until you have coarse, moist crumbs.
• Divide the crumbs evenly among 12 muffin wells, about 1 1/2 tablespoons of the mixture per well, and press flat to form a crust.
• Add the cream cheese, brown sugar replacement, and vanilla to a mixing bowl and beat with an electric mixer until smooth and creamy.
• Add in the eggs one at a time, beating until the mixture is just combined. Do not overmix.
• Stir in the chocolate chips by hand.
• Pour the batter evenly between the 14 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
• Bake for 25 minutes or until just slightly jiggly in the center.
• Remove from the oven and cool for 1 hour on the counter. Cool in the refrigerator for 4 hours.
• Before serving, crumble the cookies over the top of each cheesecake.