Berry Mini Cheesecake Keto Dessert With Cream Cheese (No Bake)
Skip the oven time and whip up these no-bake, mini keto cheesecakes instead! All the classic flavor of a buttery crust filled with rich cream cheese and topped with berry compote. But without all of the carbs. With only 4 net grams of carbs in the recipe, you’ll want to keep this keto dessert on hand.
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Servings: 8
Ingredients
Keto Crust:
- 1 1/4 Cups Almond Flour
- 1/2 Tsp Vanilla
- 3 Tbsp Butter melted
- 3 Tbsp Swerve confectioners sugar substitute
- 1/4 Tsp Ground Cinnamon
Cheesecake Filling:
- 8 oz Cream Cheese full-fat, softened
- 1 Tsp Vanilla Extract
- 1/4 Cup Plain Greek Yogurt
- 1/4 Cup Swerve confectioners sugar substitute
Topping:
- 1/4 Cup Fresh Raspberries + additional for garnish
- 2 Tbsp Swerve confectioners sugar substitute
- 1/4 Cup Fresh Blueberries + additional for garnish
Instructions
- Line 8 sections of a muffin tin with cupcake liners.
- Add crust ingredients to a mixing bowl, and blend well.
- Evenly divide the mixture between the lined tins. Press the crust mixture into the bottom of each cupcake liner.
- In a mixing bowl with a hand mixer or stand mixer beat together the cream cheese and ¼ cup of Swerve until smooth.
- Add in the vanilla and Greek yogurt, blend until light and fluffy.
- Evenly divide the filling mixture into the sections of the muffin tin.
- Pop the cheesecakes into the freezer until firm.
- Add the topping ingredients to a food processor or blender, and pulse until pureed.
- Top each of the mini cheesecakes with a little of the mixed berry sauce. Then add a few fresh berries for garnish before serving.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.