Low Carb Mini Cheesecakes
🍰 Description
Indulge in a guilt-free treat with these delightful Low Carb Mini Cheesecakes. Perfect for satisfying your sweet tooth while staying true to your low-carb diet, these cheesecakes are a breeze to make and even easier to freeze for when those cravings strike. Their creamy texture and rich flavor make them a standout dessert that’s as convenient as it is delicious. Plus, the chill time is included in the prep time to ensure these mini delights are perfectly set before you dig in.
🕒 Time Breakdown
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 1 hour 15 minutes | 30 minutes | 1 hour 45 minutes |
🍰 Ingredients
- 3 packages of cream cheese
- 3 large eggs
- 3/4 cup of Splenda sugar substitute
- 1/2 teaspoon of vanilla extract
🍰 Nutritional Information (Per Serving)
- Calories: 225.8
- Fat: 20.6g
- Saturated Fat: 11.3g
- Cholesterol: 109mg
- Sodium: 200.1mg
- Carbohydrates: 5.8g
- Fiber: 0g
- Sugar: 4.8g
- Protein: 4.9g
🍰 Servings
This recipe yields 12 mini cheesecakes, perfect for portion control and easy snacking.
🍰 Instructions
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Preheat the Oven: Set your oven to 325°F (165°C) and allow it to preheat while you prepare your ingredients.
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Prepare the Cheesecake Mixture: In a large mixing bowl, combine the cream cheese, Splenda, and vanilla extract. Beat these ingredients together until you achieve a smooth, creamy consistency.
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Add the Eggs: Crack the eggs into the mixture one at a time, beating well after each addition until the batter is smooth and fully incorporated.
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Prepare the Pan: Spray a cupcake pan with cooking spray to ensure the cheesecakes do not stick.
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Fill the Cupcake Pan: Pour the cheesecake batter into each cupcake hole, filling them about 3/4 full to allow room for expansion during baking.
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Create a Water Bath: Place the cupcake pan into a larger jellyroll pan or any other baking dish that it can comfortably fit into. Carefully fill the larger pan with water until it reaches halfway up the sides of the cupcake pan. This water bath helps to prevent cracks and ensures even baking.
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Bake: Place the pans in the preheated oven and bake for about 30 minutes, or until the centers are set and the tops are lightly golden.
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Cool: Once the cheesecakes are done baking, remove the pans from the oven. Let the mini cheesecakes sit in the water bath until they are cooled to room temperature.
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Chill: Transfer the cooled cheesecakes to the refrigerator and chill for about 1 hour to allow them to set completely. If you’re in a hurry, you can speed up this process by placing them in the freezer for about 15 minutes.
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Freezing Option: If you plan to freeze the cheesecakes for future snacking, allow them to cool completely, then place the entire cupcake pan in the freezer. Once the cheesecakes are fully frozen, you can easily pop them out of the pan and transfer them to a ziplock bag for convenient storage. Return the bag to the freezer, where the cheesecakes will keep well for several weeks.
🍰 Tips for Perfect Cheesecakes
- Room Temperature Ingredients: Ensure that your cream cheese is at room temperature before mixing. This helps to achieve a smoother batter.
- Avoid Over-Beating: Mix the batter just until the ingredients are combined. Over-beating can incorporate too much air, leading to cracks in your cheesecakes.
- Check for Doneness: The cheesecakes are done when they are set but still slightly jiggly in the center. They will firm up as they cool.
Enjoy these delightful Low Carb Mini Cheesecakes as a sweet, guilt-free treat! Perfect for any occasion or just when you need a little something sweet to satisfy your cravings. 🥰🍰✨
