KETO MINI CHEESECAKE BITES

These low-carb mini cheesecake bites just might be my favorite keto-friendly dessert. They are creamy, delicious, and oh-so-easy to make.

If you love a classic New York style cheesecake, try these single-serving keto cheesecakes!
These mini cheesecakes are perfectly sweet, creamy, and delicious.  But more than that — they’re low in carbs, gluten-free, and keto friendly.  You can serve these keto cheesecakes plain, or top them with a drizzle of strawberry puree and some fresh sliced berries.

Keto cheesecakes are made with traditional ingredients like cream cheese and eggs, and sweetened with a low-carb sweetener like Swerve or erythritol.  You can make all sorts of flavors of keto cheesecake.  Check out this reader-favorite Keto Pumpkin Cheesecake for a delicious holiday version.

You can choose to make these mini cheesecakes with or without a crust.  My favorite keto cheesecake crust is made with almond flour, a little butter, and a pinch of low-carb sweetener.

INGREDIENTS IN LOW CARB CHEESECAKE BITES
Regular cheesecake is pretty high in carbs due to its sugar content and traditional graham cracker crust. But, these mini cheesecake bites are made with cream cheese, an alternative sugar-free sweetener, and an almond flour crust — so they are naturally gluten-free and low in carbs.

Here’s what else you’ll need for this recipe.
For the cheesecake filling:

• Cream cheese.  Choose full-fat cream cheese for this recipe.  Be sure to let your cream cheese come to room temperature before you begin baking.  Room temperature ingredients incorporate much more easily — helping you to prevent lumpy cheesecake!
• Powdered erythritol sweetener. I like Swerve granulated sweetener for this recipe.  You could also use powdered Swerve if that’s what you have at home.
• Eggs. I use large eggs in all of my recipes.  Just like with your cream cheese, let your eggs come to room temperature before beginning to make this cheesecake.  If you need to bring eggs to room temperature quickly, you can place them in a large bowl of hot water for a few minutes.
• Vanilla extract.
• A pinch of salt to balance the sweetness.

For the gluten-free crust:

• Almond flour. I usually recommend super-fine blanched almond flour in my keto baking recipes.  Blanched almond flour gives the finished baked good a fine texture and light crumb.  That said — in this particular crust recipe, you can substitute natural almond meal with no problems.
• Butter.  You could also use coconut oil in a pinch.
• Erythritol sweetener.  I like Swerve brand.  Sweeteners like Xylitol and Pyure brand sweetener can also work.  You’ll just want to check the conversion chart on the back of the bag before you begin baking.  For example, Swerve has a 1:1 ratio of sweetness to sugar.
• A pinch of cinnamon.

TIPS FOR THE BEST KETO CHEESECAKE

• For a creamy cheesecake with no lumps, here are my best tips.
• For the smoothest cheesecake, make sure that all of your ingredients are at room temperature before mixing the batter.
• Check your oven temperature.  Sometimes ovens run hot.  And baking a cheesecake at too high of a temperature may cause it to crack.  If you are not sure if your oven temperature, I recommend using an inexpensive oven thermometer to double check.  In my experience, cheesecakes are best baked between 300 and 325° F.
• Bake the cheesecake until it is just done.  Remember that cheesecake is a custard, so it’s not supposed to be super firm.  A cheesecake is done with the center is almost set, but will still wobble or jiggle a bit.  A cheesecake will set up more as it cools.  So, make sure to take the cake out of the oven while the center still jiggles when you tap the side of the pan.
• Grease the sides of your pan.  Sometimes you’ll pull out a beautiful cheesecake (with no cracks) that will develop cracks as it cools.  This is because the cake shrank during cooling, but stuck to the sides of the pan, making a crack in the center.  To avoid this, make sure to grease the sides of your pan.  For extra insurance, run a thin paring knife around the sides of the muffin tin to release the cheesecakes after you pull it from the oven.

INGREDIENTS

• For the Cheesecake

1. 8 oz cream cheese
2. 1/2 cup sweetener
3. 1 large egg
4. 1/2 tsp vanilla extract
5. 1/4 tsp salt

• For the Crust

1. 1/2 cup almond flour
2. 1 tbsp sweetener
3. 1/4 tsp cinnamon
4. pinch salt
5. 2 tbsp butter, melted

INSTRUCTIONS

1. Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
2. 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.
3. 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.
4. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
5. 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.
6. 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.
7. 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.

NOTES

• To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
• If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
• If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
• Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.

FULL READING : https://greenandketo.com/keto-mini-cheesecake-bites

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