Low Carb No Bake Mini Cheesecakes Recipes
SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE
This is a delectable dessert for those of you who are on any of the low carb diets out there. It's so quick and easy, you can have it done 5 minutes after you start. This will satisfy your sweet tooth without ruining all your hard work!
Provided by MaxBetta
Categories Cheesecake
Time 5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 3
Steps:
- Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
- In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
- Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
- Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
- For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!
Nutrition Facts : Calories 266.4, Fat 27.6, SaturatedFat 16.4, Cholesterol 96, Sodium 136.6, Carbohydrate 2.6, Sugar 1.3, Protein 3.1
LOW CARB NO BAKE MINI CHEESECAKES
Low Carb No Bake Mini Cheesecakes, a delicious and simple idea for a sugar free, low carb, vegan friendly, no bake dessert recipe!
Provided by SFD
Categories Dessert
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290 kcal, Carbohydrate 27 g, Protein 6 g, Fat 21 g, SaturatedFat 8 g, Sodium 7 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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