Low Carb Lemon Caramel Mini Cheesecakes Recipes

LOW CARB NO BAKE MINI CHEESECAKES

Steps:

• Prepare the ingredients for the crust as instructed above. Make sure that your cashews have been soaked overnight to soften.
• Next, Prepare a muffin tin for nonstick .To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
• Press one tablespoon of the prepared crust ingredients into the bottom of each of the muffin cups. Then place the muffin tin in the freezer to get firm while you work on the filling.
• Use a strong blender to combine together the cashews with the syrup until just combined. Then add the vanilla extract, coconut oil and coconut milk and blend until somewhat smooth. You can add the lemon juice as needed to both flavor and texture.
• Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving. They should also keep for up to two weeks if left in the freezer well covered.

LOW CARB LEMON CARAMEL MINI CHEESECAKES

Steps:

• Preheat oven to 325°.
• In the bowl of a food processor, blend first three ingredients until smooth.
• Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
• Add remaining ingredients, and blend until smooth.
• Place 10 foil liners into a cupcake pan, and distribute batter evenly.
• Firmly tap the pan on the counter to force air bubbles to rise to the top.
• Bake for 20-25 minutes, until batter is set, but still jiggly.
• Let cool for 4 hours.
• Enjoy. Refrigerate. Freeze if you don't eat it all in one day.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

MINI LEMON CHEESECAKES (LOWER CARB, LOW SUGAR)

Steps:

• Crush biscuits, add them to melted butter, 1 Tbsp Splenda and 1/4 Tsp mixed spice, then mix till combined.
• Divide mixture into two ramekins, press with fingers then put in fridge to chill.
• Zest and juice half the lemon (set aside th zest) put the juice in a little plastic cup and add half the gelatin leaf, leave the cup floating over boiled water, leave to dissolve, should take about 10 minutes (keep going back to the mixture to stir so the gelatin fully dissolves).
• Take the 120g of cream cheese and 90g greek yoghurt and whisk together. add lemon zest, 1/2 Tsp vanilla extract and 1/4 Tsp lemon extract, whisk again.
• When gelatin mixture is fully dissolved add 5 Tbsp of Splenda and mix till fully combined.
• Add gelatin and Splenda mixture to the cream cheese mixture and whisk until fully combined.
• Take the prepared ramekins out of the fridge then add the cheesecake filling to the biscuit base, sprinkle with lemon zest and a few biscuit crumbs and place back in the fridge to chill (Takes about 2 hours, but tastes better if left over night).

NIKKI'S ADDICTIVE LOW CARB MINI CHEESECAKES

Steps:

• CRUST DIRECTIONS:.
• Preheat the oven to 350 degrees.
• Combine the almond flour, brown sugar and butter in a small bowl and stir to combine.
• Line 2 regular muffin tins with liners. Press equal amounts of the mixture into the bottom of each muffin tin liner.
• Bake for 6 minutes. Cool 15 - 20 minutes before adding filling.
• FILLING DIRECTIONS:.
• Preheat oven to 325 degrees.
• Cream together cream cheese, sugar, zests, vanilla and flour (if using).
• Add egg, blending well. (if doubling recipe, add eggs one at a time).
• Add sour cream and mix inches.
• Pour the cream cheese mixture into the muffin cups, filling each until almost full.
• Bake at 325 degrees on middle rack for 25 minutes. Cool completely in pan before removing.
• Place in an airtight container and refrigerate for 2-4 hours or until ready to serve.
• Makes 12 mini cheesecakes.
• *Cheesecakes tastes best once cooled completely and then refrigerated (ideally overnight). HOWEVER, I know this may be a lot to ask for some of us... (ME). If you just can't wait, then it's okay to have one once they have cooled. But, trust me, they are sooooo much better if you refrigerate them first.