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Keto No-Crust Cinnamon Swirl Cheesecake
Cheesecake is a go-to dessert for those on the keto diet. Cream cheese is a low carbohydrate food that holds structure well. Plus, you can flavor a cheesecake in an endless amount of ways. By swirling a cinnamon-spiced cream cheese into this batter, each bite creates nostalgia for cozy weather and holidays.
How to Make It
Step 1
Preheat an oven to 275 degrees. Prepare 9 cupcake liners in 9 muffin tins.
Step 2
Bring all your cream cheese to room temperature. Whip the first amount of cream cheese with a paddle attachment on a stand mixer until the cream cheese is very soft and creamy, with almost a fluid texture.
Step 3
Mix in the eggs, vanilla, and stevia. Scrape down the bowl to incorporate all the ingredients.
Step 4
Scoop the batter into each cupcake liner, filling them about ¾ of the way up.
Step 5
Mix the second amount of cream cheese in the stand mixer to the same consistency. Then, mix in the cinnamon. Divide the cinnamon mixture over each cupcake liner of cheesecake batter, and swirl it in with a toothpick. Some of the cinnamon mixture will sink, but this is okay.
Step 6
Prepare a Bain Marie by filling a large sheet pan with about 1-inch of water. Place the muffin tray of cheesecake batter in the water, and set the construction on a low rack in the oven.
Step 7
Bake the cheesecakes for 55 minutes until a toothpick comes out clean. Let the cheesecakes cool before enjoying!
Ingredients
- Cream Cheese
12 ounce
- Egg
3 large
- Vanilla Extract Imitation Alcohol
2 tsp
- Stevia Sweetener
8 individual packet
- Cream Cheese
12 ounce
- Spices Cinnamon Ground
½ tbsp
