Creamy and delicate, these mini cheesecakes are crustless, gluten free and can be low carb as well. Most importantly, they are delicious! Maybe even too delicious. 🙂
Creamy and delicate, with a pleasant vanilla flavor, these delightful mini cheesecakes are topped with a delicious blueberry compote.
These mini cheesecakes are crustless and gluten free. To make them low carb as well, try replacing the honey with a low carb honey substitute. I haven’t tried it, but I think it will work.
To ensure a smooth texture and to get maximum volume from the eggs, ingredients should be at room temperature. Try to remember to take everything out of the fridge at least 1 hour before you plan to start mixing.
If you forget, you can soften the cream cheese in the microwave, in 10-second bursts.
I prefer to use silicone muffin cups when making these mini cheesecakes, because they minimize the risk of sticking. Otherwise, use well-greased paper liners, or buttered 4 oz ceramic ramekins.
Cheesecakes often sink in the middle or get cracks on top. While unsightly, this does not detract from the cheesecake’s amazing flavor, so I try not to worry about it too much (the Internet is filled with tips on how to prevent these issues, if you’re interested in making the effort).
It’s no coincidence that so many cheesecake recipes call for a topping – whether a baked topping of sour cream, or a fruit topping.
In these mini cheesecakes, the fruity topping hides any issues, so you can definitely relax!
These mini cheesecakes are perfect for guests, because you need to make them in advance, so there’s no need for last minute frantic efforts in the kitchen, the enemy of gracious hosting.
Another mini cheesecakes recipe that I really like are these yummy mini chocolate cheesecakes. They’re so good!
- 1 tablespoon melted unsalted butter for the muffin cups
- 8 oz cream cheese, room temperature
- 1/4 cup honey or a low carb substitute*
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- 1/2 cup fresh blueberries
- 1/2 tablespoon honey or a low carb substitute*
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Place the muffin cups on a large baking sheet and brush them with melted butter.
- In a large bowl, combine the cream cheese, honey and vanilla. With a handheld electric mixer set to medium, beat until very smooth, about 1 minute. Add the eggs and beat until well-blended and fluffy, 1 more minute.
- Ladle the batter into the prepared muffin cups, filling them almost full. Bake until firm to the touch and a toothpick inserted in center comes out clean, about 20 minutes.
- Cool 10 minutes in pan on a wire rack, then transfer to wire rack to cool 20 more minutes, and finally to the fridge for about an hour.
- While mini cheesecakes are cooling, make the compote: place the blueberries, honey and vanilla in a small saucepan and mix gently. Heat over low heat. Cook about 15 minutes, stirring occasionally with a wooden spoon, until blueberries are very soft and starting to bleed. Take off heat. Allow to cool and slightly thicken for 5 minutes, then spoon over the cheesecakes.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.