We couldn’t believe how delicious these mini cheesecakes turned out. For the time and effort put in you get an amazing dessert. You can top them with whatever you have on hand. In addition to chocolate, fruit like raspberries works or fruit preserves.
These are not only super delicious but they’re also a healthy dessert option. I’m using almond flour for the base crust and you can use any neutral oil in place of the olive like melted coconut oil or avocado oil.
These last for 5 days in your fridge in a covered and sealed air tight container. You can reach for these low carb bites instead of slicing an entire piece of high sugar and high carb cheesecake and you still get all the flavors and yumminess.
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- 4 oz cream cheese, room temp
- 1 egg
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup (or honey)
- 1/2 tsp vanilla extract
- 1 tbs chocolate chips, melted
- few raspberries
- Preheat your oven to 350℉. Line a 12 slot muffin tray with 8 muffin liners and set aside.
- In a medium bowl, mix together all the Bottom Crust Ingredients until fully incorporated. Transfer evenly (about 1 tbs to each) to the 8 muffin cups and press down with the back of a spoon or rubber spatula to pack in. Bake for 10-12 minutes or until golden. Once done, transfer the tray to wire rack and leave the oven on.
- In a medium bowl, using an electric hand mixer beat your cream cheese on low for about 2 minutes. Next add in the egg, yogurt, maple syrup and vanilla. Beat until smooth and incorporated – about 1 minute. Transfer evenly to each muffin slot and bake for 20 minutes or until edges are set. Remove pan from the oven and let them sit in the tray for another 30 minutes. Remove them from the tray and refrigerate for 2 hours before serving.