Description
Delightfully creamy and bursting with fresh strawberry flavor, these mini cream cheese cakes are a low-carb treat perfect for any occasion. Easy to make and even easier to enjoy, they are sure to be a hit!
Ingredients
Scale
For the Crust:
- ### Crust
- 1 cup almond flour
- 3 tablespoons unsalted butter, melted
- 2 tablespoons erythritol
- 1 teaspoon vanilla extract
- ### Filling
- 8 ounces cream cheese, softened
- 1/3 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup strawberries, pureed
- ### Topping
- 1/2 cup strawberries, sliced
- 2 tablespoons sugar-free strawberry jam
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
- In a small bowl, mix the almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Divide the crust mixture evenly among the muffin cups and press down firmly to form a crust.
- Bake the crusts for 5-7 minutes until lightly golden, then remove from oven and let cool.
- In a large bowl, beat the softened cream cheese and erythritol until smooth.
- Add the egg and vanilla extract, beating until just combined.
- Stir in the heavy cream and pureed strawberries, mixing until smooth and creamy.
- Divide the cream cheese mixture evenly over the cooled crusts.
- Bake for 15-18 minutes or until the centers are set and appear firm.
- Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours.
- For the topping, gently mix the sliced strawberries with the sugar-free jam.
- Spoon the strawberry topping over the chilled cheesecakes before serving.
Notes
These mini cheesecakes can be stored in the refrigerator for up to 5 days. For best results, serve them chilled and top with strawberries just before serving.