Sugar Free Mini Cheesecake Recipe
Sugar Free Mini Cheesecake Recipe, an easy and delicious no added sugar dessert for creamy baked cakes on a crunchy almond crust.
Servings: 12
Equipment
Ingredients
Crust.
- 1½ cups Almond Flour.
- 3 tbsp Sugar Alternative --granular
- ½ cup Butter --melted.
Filling.
- 16 oz Cream Cheese -Softened
- ⅓ cup Sugar Alternative. --granular, see post for details
- ½ cup Sour Cream
- 2 Eggs.
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract.
Topping.
- 1 cup Heavy Cream. -cold.
- ¼ Sugar Free Powdered Sugar
- Fruit - Such as strawberries blueberries, and/or raspberries.
Instructions
- Prepare. Preheat your oven to 350°F. Also, prep your cupcake pan with liners.
- Crust. To make the crust, combine together the almond flour, melted butter, and sugar alternative, mixing well until well combined. Then press the mixture into the bottom of each of the cupcake liners.
- Bake the crusts for five minutes and then allow them to cool (while you work).
- Filling . Outfit your mixer with a flat beater and then beat together the cream cheese and the sugar alternative on medium until smooth. Scrape down the sides of the bowl and then beat in the sour cream, eggs, lemon juice, and vanilla extract until combined.
- Fill. Use a large scoop to evenly divide the filling between the cupcake liners, placing it on top of each of the set crusts.
- Bake. Return the cupcake pan to your oven and bake for 12-15 minutes or until the edges of the cheesecakes have set and the centers are still a bit jiggly. Allow the cupcakes to fully cool.
- Whipped Cream. In a cold mixing bowl, outfit your mixer with a whisk attachment. Then beat together the heavy cream and along with the powdered sugar alternative on high for three minutes or until stiff peaks begin to form.
- Top. You can top each of the cheesecakes (removing them from the pan first) with the whipped cream using a spoon or a piping bag fitted with a star tip attachment. Then add any desired fruit.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
March 11, 2025*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,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 377kcal | Carbohydrates: 6g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 198mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
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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