Go Back
Homemade Low Carb Mini Cheesecakes photo

Low Carb Mini Cheesecakes

These Low Carb Mini Cheesecakes are creamy, rich, and guilt-free! Perfect for any occasion, they are sure to impress your guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups Fisher Chefs Naturals Walnuts finely ground for a nutty crust
  • 1 tablespoon sugar substitute to sweeten the crust
  • 1 tablespoon butter melted for binding the crust ingredients
For the Filling:
  • 16 ounces cream cheese make sure it’s at room temperature for easy mixing
  • ½ cup sugar substitute for the creamy filling
  • 1 teaspoon vanilla bean paste or extract for a rich, aromatic flavor

Equipment

  • Muffin tin
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 325°F (160°C). This is essential for ensuring even baking.
  2. Step 2: In a mixing bowl, combine the finely ground Fisher Chefs Naturals Walnuts, the sugar substitute, and melted butter. Stir until the mixture is well blended and resembles wet sand.
  3. Step 3: Line a muffin tin with parchment paper liners. Evenly distribute the walnut mixture into the bottoms of the liners, pressing down firmly to form a crust. Bake in the preheated oven for about 10 minutes, or until slightly golden. Remove and allow to cool.
  4. Step 4: In a large bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add in the sugar substitute, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla bean paste or extract until the mixture is creamy and well combined.
  5. Step 5: Spoon the cream cheese mixture evenly over the cooled walnut crusts in the muffin tin. Fill each liner to about ¾ full to allow for rising during baking.
  6. Step 6: Place the muffin tin back in the oven and bake for 20-25 minutes, or until the tops are set and slightly puffed. The edges should feel firm while the centers may still have a slight jiggle.
  7. Step 7: Let the mini cheesecakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours, or overnight for the best results.
  8. Step 8: When ready to serve, top each mini cheesecake with a dollop of whipped cream, halved fresh strawberries, and a sprinkle of finely chopped Fisher Chefs Naturals Walnuts. Enjoy your delicious Low Carb Mini Cheesecakes!

Notes

  • These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days.
  • They freeze well; just place them in an airtight container and freeze for up to 3 months.
  • To enjoy frozen cheesecakes, thaw in the refrigerator overnight before serving.