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+ servings

Easter Mini Cheesecakes

Jessie
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Servings 9

Ingredients
  

  • Crust
  • 1 cup almond flour
  • 1 tsp stevia extract
  • ¼ cup sugar-free syrup
  • pinch of salt
  • Filling
  • 8 ounces cream cheese softened
  • ¼ cup heavy whipping cream
  • 1 tablespoon lemon juice
  • ¼ cup powdered stevia or confectioners swerve
  • 1 teaspoon vanilla extract
  • Toppings
  • 1/2 cup toasted shredded coconut
  • 27 small sugar-free chocolate eggs 3 each mini cheesecake bite

Instructions
 

  • For The Crust:
  • In a medium bowl whisk the almond flour, stevia, and pinch of salt.
  • Pour the sugar-free syrup over the dry ingredients and stir with a rubber spatula until well combined. The crust should be moist, but firm.
  • Separate the dough into 9 equal small balls (approximately 2 inches each).
  • Place each ball into a muffin liner.
  • With a ¼ measuring cup, press the balls into the liner to flatten the crust.
  • For The Filling:
  • In a medium bowl combine the cream cheese, heavy whipping cream, lemon juice, vanilla extract, and stevia using a mixer beat on medium / high until creamy, about 5 minutes.
  • To Assemble:
  • With a spoon pour the filling evenly onto the crust previously made (place the liners inside muffin tin to avoid spills).
  • Refrigerate for at least 3 hours to set.
  • Once the cheesecakes are firm, use a wet spoon to press down the center of the cheesecake, just a little to make the center a little lower, repeat with all of the cheesecakes.
  • Top with toasted shredded coconut and three easter chocolate eggs on each.
  • Serve immediately or keep refrigerated in an airtight container.
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