Mini Cheesecake toopped with berries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Heavy Whipping Cream 16 oz Cream Cheese .50 cup Stevia 1 tsp vanilla .25 cup Almond Flour .25 cup Berries, frozen (Raspberries, Blackberries & Blueberries)
You need a mini cupcake pan. Place cupcake liners. Take your almond flour and put a tiny bit into each cupcake liner. Press down.
In a large mixing bowl blend cream cheese, whipping cream, vanilla and stevia. Blend until the mixture is think and fluffy.
Place into each mini spot of your tray. Once you get all the mixture into the liners place in refrigerator for 1 hour.
Place .25 cup of frozen berries in a pan with .25 of water and some stevia to taste. Bring to a boil until it thickens ---KEEP STIRRING! Once the cheesecakes harden use a spoon and drizzle the fruit mixture over each mini cheesecake. I like to pop in the freezer for a short time and take out once hard.
Serving Size: 24 mini cheesecakes
Number of Servings: 24
Recipe submitted by SparkPeople user KETOMJ1958.
In a large mixing bowl blend cream cheese, whipping cream, vanilla and stevia. Blend until the mixture is think and fluffy.
Place into each mini spot of your tray. Once you get all the mixture into the liners place in refrigerator for 1 hour.
Place .25 cup of frozen berries in a pan with .25 of water and some stevia to taste. Bring to a boil until it thickens ---KEEP STIRRING! Once the cheesecakes harden use a spoon and drizzle the fruit mixture over each mini cheesecake. I like to pop in the freezer for a short time and take out once hard.
Serving Size: 24 mini cheesecakes
Number of Servings: 24
Recipe submitted by SparkPeople user KETOMJ1958.
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 10.8 g
- Cholesterol: 34.3 mg
- Sodium: 59.7 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
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