Cheesecakes are so easy to make and adding different flavors just makes them better. These mini chocolate cheesecakes are so fun to make but they’re more fun to eat.
This recipe was originally designed for Keto but you can substitute Swerve sweetener to any sweetener you like, use the same measurement as swerve is 1:1 as regular granulated sugar.
I like to serve these cheesecakes chilled with whipped cream and a few slices of strawberries or blueberries if I have them handy, otherwise just whipped cream makes them taste delicious.
Kitchen Tools:
Electric Mixer
Measuring cups
Measuring spoons
Mixing bowl
Cupcake pan
Cookie or ice cream scoop
Mini Chocolate Cheesecakes
Course: Desserts, Low Carb DessertsDifficulty: Easy12
servings15
minutes23
minutesIngredients
2 (8)ounce packages Philadelphia cream cheese room temperature
1/2 cup Swerve or Monkfruit granulated sugar or low carb sweetener you prefer
2 large eggs room temperature
6 Tbsp pressed cocoa powder
1 tsp of vanilla extract
1/2 tsp of salt
Directions
- Preheat oven to 350F
- Line 12 cupcake tins with parchment paper muffin liners and set aside
- Beat cream cheese with a mixer until smooth
- Add the rest of the ingredients to cream cheese and mix on medium/high until completely combined and the mixture is smooth
- Pour equal amounts batter in each muffin liner
- Bake for 20 – 23 minutes. Do not over bake
- Allow cheesecakes to cool off in the cupcake pan for about 10 minutes then place them on wire rack until fully cooled off
Notes
- Keep your Cheesecakes in the refrigerator in an air tight container with the liners on. The Cheesecakes will be good for to two weeks in the fridge.
I prefer my Cheesecakes straight out of the refrigerator and topped with whipped cream, if you like your Cheesecake room temperature just place them on your countertop for a few minutes.
You can freeze the Cheesecakes and they will be good for up to 3 months. When ready to eat place them in the refrigerator side overnight.
Enjoy!
XOXO Carol
You must be logged in to post a comment.