Sugar Free Mini Cheesecakes Recipes
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
NO BAKE SUGAR FREE CHEESE CAKE
This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.
Provided by Penny Lipchen
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 15m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
- Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
- Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 17 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 330.1 mg, Sugar 6.9 g
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
SUGAR FREE MINI CHEESECAKES
I modified a recipe from www.CookingForEngineers.com to make it more diabetic friendly. These are great and there are so many variations to try for toppings and crusts. I do recommend using the paper lined aluminum muffin cups. They make it much easier to remove the cheesecakes from the pan while cooling. You can double or triple the recipe for OAMC. These freeze perfectly.
Provided by PAUL P.
Categories Cheesecake
Time 25m
Yield 12 mini cheesecakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Start by bringing all ingredients to room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
- On low speed add vanilla extract and one egg and mix until incorporated.
- Add second egg and beat to incorporate.
- Allow batter to rest for 30 minutes to release trapped air bubbles.
- Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
- Spoon batter evenly into each cup.
- Tap pan on counter a few times to release trapped air bubbles.
- Bake for 15 minutes or until centers are set.
- Cool in pan on rack for 10 minutes.
- Remove cups from pan and cool completely on a cooling rack.
- Refrigerate until chilled.
- Top as you see fit. I like to top with real whipped cream and fresh fruit.
- VARIATIONS:.
- Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
- Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
- Use Ginger Snaps for the crust.
- Top each one with a mini candy bar before baking.
- Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.
Nutrition Facts : Calories 140, Fat 10.9, SaturatedFat 6.2, Cholesterol 64, Sodium 193.9, Carbohydrate 5.5, Fiber 0.1, Sugar 0.1, Protein 5.1
EASY SUGAR FREE CHEESECAKE
Make and share this Easy Sugar Free Cheesecake recipe from Food.com.
Provided by reedbby
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
- Bake in oven for 10 minutes and then remove and cool to room temperature.
- Reset oven to 325°F
- In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
- Add vanilla (and lemon extract or peel if desired).
- Mix.
- Add one egg at a time, beating well after each addition.
- Add milk and mix until smooth.
- Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
- Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
- After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.
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