Low Carb Summer Mini Cheesecakes
These no bake Keto summer cheesecakes are rich with a creamy layer of chocolate cheesecake and a crisp almond base. These are a fuss free dessert with no cooking involved, and simply placed in the fridge to set. A great chilled dessert option for summer dining!
How to Make It
Step 1
Add the ground almonds to a mixing bowl along with granulated erythritol, salt and cinnamon. Melt the butter and add to the bowl. Mix everything together well to combine so that the butter coats the ground almonds, forming a chunky crumb.
Step 2
Select 4 individual 3 inch ramekins. Divide the buttery crumb evenly between the individual ramekins. Press the crumb mixture down firmly in each ramekin creating a level base for your cheesecake. Transfer to the fridge to set and firm.
Step 3
Whilst the bases are chilling you can prepare the cheesecake layer. Add the cream cheese to a mixing bowl along with the powdered erythritol, cocoa powder and vanilla. Beat together well to combine until smooth. You may do this by hand or using a stand mixer.
Step 4
Add the heavy cream to the bowl. Beat again until the cream is completely blended with the cream cheese. The mixture should be smooth and thick.
Step 5
Remove the ramekins from the fridge. Divide the cream cheese mixture evenly between the ramekins, spooning over the biscuit layer. Make sure that the cheesecake layers are even. Transfer back to the fridge and set for 4-5 hours, better still overnight, until completely chilled and the topping has firmed a little. Serve chilled.
Ingredients
- Cocoa Powder
2 tablespoon
- Unsalted Butter
2 tablespoon
- 100% Natural Powdered Erythitol by Sonourished
2 tablespoon
- Erythritol Granulated Sweetener by Hoosier Hill Farm
1-½ tbsp
- Almonds, Raw
1 cup, ground
- Cinnamon
1 teaspoon
- Cream Cheese, Brick
1 cup
- Vanilla Extract
1 teaspoon
- Heavy Cream
⅓ cup
- Salt, Sea Salt
¼ teaspoon