MINI CHEESECAKES WITH STRAWBERRY SAUCE #desserts

Cheesecake is already a dense and filling less sweet sweet choice. after we use no-carb natural monkfruit sweetener, we will build this classic sweet low-carb additionally. These mini cheesecakes have Associate in Nursing almond and coconut flour crust, that is optional if you’re short on time. The strawberry topping comes along quickly with solely three ingredients as you watch for the cheesecakes to cool down.

INGREDIENTS

FOR THE CRUST

  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon xanthan gum GAPS: omit
  • 1 pinch sea salt
  • 4 tablespoons butter cold
  • 1 ounce cream cheese 1/8 block, GAPS: Use dripped yogurt cheese
  • 1 egg lightly beaten
  • 1 teaspoon apple cider vinegar

FOR THE CHEESECAKE

  • 1-1/2 blocks cream cheese 12 ounces. GAPS, use dripped yogurt cheese
  • 1/4 cup sour cream GAPS, use plain yogurt
  • 1 tablespoon butter cold, sliced into pieces
  • 3/4 teaspoon pure monkfruit GAPS, use 1/3 cup honey
  • 1/4 teaspoon vanilla extract
  • 1 egg

FOR THE STRAWBERRY SAUCE

  • 1 cup strawberries fresh or frozen
  • 1 lemon juiced
  • 1 pinch pure monkfruit GAPS use 2 tablespoons honey
MINI CHEESECAKES WITH STRAWBERRY SAUCE
MINI CHEESECAKES WITH STRAWBERRY SAUCE

INSTRUCTIONS

FOR THE CRUST

  1. Preheat oven to 375* F
  2. In a food processor with a circular blade, pulse all ingredients until crumbly in texture. Alternatively, mix in a bowl with a fork or pastry blender.
  3. Press together until dough sticks together. Divide into 10 equal pieces with a rounded teaspoon.
  4. Prepare muffin pan by using 10 parchment paper liners, and spraying with cooking spray.
  5. Press each portion of dough into one muffin liner so that the entire bottom is covered, about 1/4 inch thick.
  6. Partially pre-bake crust before filling for 10 minutes and allow to cool to room temperature (about 30 min) before filling.

FOR THE CHEESECAKE:

  1. With a hand mixer, in a stand mixer, or in a food processor beat cream cheese until fluffy, about 3 minutes.
  2. Add in the sour cream, butter, monkfruit, and vanilla. Beat until well blended. Then add in the egg and beat again, scraping down the sides of the bowl to make sure the egg is thoroughly mixed in and there are no lumps.
  3. Portion the cheesecake mixture into prepared crust. If not using the optional crust, spray muffin liners and fill the liners directly. Bake at 350* for 20 minutes, the cheesecakes will look slightly undercooked but will continue to set up when chilled.
  4. Cool on a cooling rack until room temperature, then chill in the fridge for at least 2 hours, preferably over night.

FOR THE STRAWBERRY SAUCE:

  1. In a small saucepan, combine strawberries, lemon juice, and sweetener. Heat over medium heat until simmering, then reduce heat to medium-low.
  2. Use a potato masher or fork to smash the strawberries and simmer for 10 minutes until slightly reduced and slightly thick. Strawberry sauce will continue to thicken as it sets up.
  3. Allow to cool to room temperature, and then spoon over the chilled mini cheesecakes.

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