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!
Servings: 6
Equipment
Ingredients
- 1 Crust - see post for vegan and sugar free crusts.
- 1 ½ Cups Raw Cashews -soak overnight to soften
- 3 tbsp Maple Syrup - see post for low carb alternatives
- 1 tsp Vanilla Extract
- 1 tbsp Coconut Oil - melted
- ½ cup Coconut Milk - full fat, see post for alternatives
- 1 tbsp Lemon Juice
- ½ cup Sugar Free Jam - see post for alternatives
Instructions
- 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.
Recipe Notes
Nutritional information does not reflect crust or low carb alternative ingredients used (such as alternative for maple syrup).
I mentioned that your can use either the low carb cheesecake or the vegan cheesecake crust provided in the recipe post. Also, you are welcome to make adjustments in the ingredients as needed to make the crust perfect for your cheesecakes.
This recipe for cheesecakes is made in a muffin tin. 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. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This recipe for cheesecakes is made in a muffin tin. 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. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
most recently updated:
November 27, 2020*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 290kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 290mg | Fiber: 2g | Sugar: 15g | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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