Description
These Low Carb Raspberry Cheesecakes are a perfect sweet ending!
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup zero carb granular sweetener (I use erythritol)
- 1 egg
- 2 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
Crust:
- 1/2 cup super finely chopped walnuts
- 1/2 cup super finely chopped pecans
- 2 Tbsp. melted butter
- 1 tsp. cinnamon (optional)
- 2 Tbsp. zero carb granular sweetener
Topping:
- sugar free raspberry preserves
Instructions
- Prepare the crusts by combining all the crust ingredients in a small mixing bowl. Mix well till evenly combined.
- Place 2 Tbsp of the crust mixture into the bottom of your cupcake pan (which is lined with cupcake liners/papers).
- OPTIONAL: you can toast the whole crust mixture in a dry skillet over medium heat for 2-3 minutes before placing the cupcake liners.
- Using the bottom of a drinking glass (spray it with cooking spray first) press the crust mixture flat in each cupcake depressing. Gently twist the glass to get it to release from the crust.
- To prepare the filling, cream together the cream cheese and sweetener. Then add the remaining filling ingredients and mix until smooth.
- Pour 2-3 Tbsp of filling into each cupcake liner.
- Warm up the preserves in the microwave for 15-30 seconds. Spoon a couple of teaspoonfuls over the cheesecakes. Then use a knife or toothpick to swirl and marble it into the top of the cheesecakes.
- Bake for 20-25 minutes at 350 degrees. Remove when middle is set. Cool completely.
- Chill for a few hours before serving. Store in the fridge in an airtight container.