Home » Recipes » KETO MINI BLUEBERRY CHEESECAKES

KETO MINI BLUEBERRY CHEESECAKES

CategoryDifficultyIntermediate

Creamy, delish, and so good for you!

Yields12 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
INGREDIENTS:
Blueberry Puree -
 125 g punnet of blueberries
 ½ cup stevia powder
Crust Base -
 60 g butter, melted
 2 tsp stevia powder
 ½ cup pecans, crushed
 ½ cup almond flour
 2 pinches Himalayan salt
Cheesecake Filling -
 500 g (2 packets) Philadelphia cream cheese, full-fat & room temperature
 2 eggs, room temperature
 2 tsp vanilla extract
 ½ cup stevia powder
 3 tsp lemon juice
METHOD:
Blueberrry Puree -
1

Mix blueberries and stevia in a small saucepan over medium heat.
Berries, in general, are lower-carb fruits and, when used sparingly, can add a nice fruit flavour without a lot of carbs.

2

Cook until mixture comes to boil (about 10 minutes), then reduce heat to simmer until a thick puree forms.

3

Remove from heat and let cool.

4

If puree contains lumps of blueberries once cooked, simply blend in a blender until smooth. Set aside.

Crust -
5

Preheat oven to 180 C. Line muffin baking pan with 12 cupcake liners and set aside.

6

Place all ingredients into a medium mixing bowl. Stir well until a dough-like mixture forms.

7

Divide the mixture into 12 equally divided portions.

8

Press portions firmly and evenly into cupcake holders using your clean fingers or the back of a teaspoon. Set aside.

Cheesecake Filling -
9

Using a handheld mixer or blender, beat the two packets of softened cream cheese until whipped up and smooth.

10

Add the eggs and beat again until mixed well. Add the remaining ingredients and mix well once more.

11

Divide the cheesecake mixture evenly over the crust in the 12 cupcake holders.

Swirl Topping -
12

Add a small amount (~1/2 teaspoonful) of blueberry puree to top of each cheesecake.

13

Use a toothpick to swirl puree into the cheesecake filling.

Baking -
14

Place the cupcake tray in the oven and bake for 20 minutes or until only slightly golden on edges.

15

Remove from the oven and let cool on a rack for 30-60 minutes. Do not remove from the baking tray at this stage.
The mini-cheesecakes will shrink from the sides which is normal and this will allow for easy removal later.

16

Refrigerate in the baking tray for at least 1 hour before removing from the cupcake holders, removing cupcake liners, and serving.

17

Store remaining mini-cheesecakes in the fridge. They are best enjoyed cold.

Ingredients

INGREDIENTS:
Blueberry Puree -
 125 g punnet of blueberries
 ½ cup stevia powder
Crust Base -
 60 g butter, melted
 2 tsp stevia powder
 ½ cup pecans, crushed
 ½ cup almond flour
 2 pinches Himalayan salt
Cheesecake Filling -
 500 g (2 packets) Philadelphia cream cheese, full-fat & room temperature
 2 eggs, room temperature
 2 tsp vanilla extract
 ½ cup stevia powder
 3 tsp lemon juice

Directions

METHOD:
Blueberrry Puree -
1

Mix blueberries and stevia in a small saucepan over medium heat.
Berries, in general, are lower-carb fruits and, when used sparingly, can add a nice fruit flavour without a lot of carbs.

2

Cook until mixture comes to boil (about 10 minutes), then reduce heat to simmer until a thick puree forms.

3

Remove from heat and let cool.

4

If puree contains lumps of blueberries once cooked, simply blend in a blender until smooth. Set aside.

Crust -
5

Preheat oven to 180 C. Line muffin baking pan with 12 cupcake liners and set aside.

6

Place all ingredients into a medium mixing bowl. Stir well until a dough-like mixture forms.

7

Divide the mixture into 12 equally divided portions.

8

Press portions firmly and evenly into cupcake holders using your clean fingers or the back of a teaspoon. Set aside.

Cheesecake Filling -
9

Using a handheld mixer or blender, beat the two packets of softened cream cheese until whipped up and smooth.

10

Add the eggs and beat again until mixed well. Add the remaining ingredients and mix well once more.

11

Divide the cheesecake mixture evenly over the crust in the 12 cupcake holders.

Swirl Topping -
12

Add a small amount (~1/2 teaspoonful) of blueberry puree to top of each cheesecake.

13

Use a toothpick to swirl puree into the cheesecake filling.

Baking -
14

Place the cupcake tray in the oven and bake for 20 minutes or until only slightly golden on edges.

15

Remove from the oven and let cool on a rack for 30-60 minutes. Do not remove from the baking tray at this stage.
The mini-cheesecakes will shrink from the sides which is normal and this will allow for easy removal later.

16

Refrigerate in the baking tray for at least 1 hour before removing from the cupcake holders, removing cupcake liners, and serving.

17

Store remaining mini-cheesecakes in the fridge. They are best enjoyed cold.

KETO MINI BLUEBERRY CHEESECAKES