Who doesn’t love a good raspberry cheesecake recipe?!?
Single-serving healthy-ish desserts have been our go-to with summer around the corner, as we both have goals for better summer bods.
We’ve always been huge cheesecake fans, but for some reason we’ve never loved most mini cheesecakes we’ve sampled at parties.
They never seem to taste as good as an actual slice of real, authentic cheesecake
We made it our mission to make the best mini cheesecake recipe.
To make a mini cheesecake, while keeping our diet in mind, we have been testing recipes with our favorite sugar alternative Purecane.
Purecane is truly a magical ingredient because it’s zero calorie, non-GMO, keto friendly, and gluten free.
On top of that, we’ve tried every sweetener known to man, and Purecane is the closest sweetener we’ve ever worked with to sugar and there’s no major bitter aftertaste like most sweeteners.
As a sweetener we’ve learned that Purecane actually can enhance fruit flavors beyond their own natural sweetness, so for the perfect mini sugar-free cheesecakes we decided to infuse raspberries in practically every portion of the dessert.
The only portion of the mini cheesecake bites that isn’t raspberry-infused in the crust.
Most traditional cheesecakes use a graham cracker crust, but we learned from some great chefs that the best crusts are made from biscoff cookies.
Biscoff cookies have a deeper more complex flavor, and the flavor of the crust pairs perfectly with the creaminess of the cheesecake.
Do mini cheesecakes freeze well?
Yup, mini cheese cakes are great both out of the freezer and refrigerator.
You can refrigerate mini cheesecakes for a week, or freeze them for up to two months so you can pull out small portions for whenever you have the craving.
If you choose to freeze the cheesecakes be sure to place them in an airtight container, and give them at least 20 minutes to defrost.
Keto-Friendly Raspberry Mini Cheesecakes
- Prep time: 40 minutes
- Cooking time: 20 minutes
- Additional time: 5 minutes
Makes: 24 mini cheesecakes
Ingredients:
Biscoff Cookie Crust:
- 50 grams of biscoff cookie (about 8 cookies)
- 1 1/2 tbsp butter
Looking for this to be a full sugar free keto recipe? Just omit the crust!
Raspberry Sauce:
- 12 oz raspberries
- 1 1/2 tbsp Purecane sweetener
- Squeeze of lemon
- 1 tbsp cornstarch, mixed with a splash of water
Cheesecake:
- 8 oz cream cheese
- 3 tbsp Purecane Sweetener
- 1 tbsp flour
- ⅛ cup sour cream
- ¼ tsp vanilla extract
- 1 large egg
2 cups of sugar free whipped cream
We made our homemade whipped cream recipe that we featured in a previous recipe and we added 20 raspberries to the mix, feel free to use store-bought sugarfree whipped cream if you’d like!
How to Make Mini Cheesecakes:
1. Starting with the crust throw 13 biscoff cookies in your blender or food processor and pulse until crumbly.
2. Once the cookies are crumbly add melted butter and blend on slow for around 30 seconds to incorporate the two ingredients.
3. Scoop a teaspoon of the crust into each mini cup, press the crust into the cup, and bake for 6 minutes at 325 degrees.
4. Let the crusts cool for 30 minutes
5. While the crusts are cooling, start cooking your raspberry sauce. Add raspberries, purecane, and a squeeze of lemon to a small sauce pot and cook on medium heat for 6 minutes breaking the berries up with a spatula.
6. Using a fine mesh sieve or strainer push berry sauce through it to remove the seeds.
7. Reserve 3 tablespoons of raspberry sauce to add to the cheesecake batter.
8. Return the sauce to a saucepan to medium heat, add in 1 teaspoon of cornstarch that has been mixed with a splash of water.
9. Whisk the mixture for about 4-5 minutes until the raspberry sauce starts to thicken.
10. In a mixer, combine the cream cheese, purecane, flour, sour cream, vanilla, egg and raspberry sauce that you reserved. Mix on low until well combined.
11. Pour 1 tbsb cheesecake mixture onto the mini cupcake liners filled with crust.
12. Cook the mini cheesecakes at 300 degrees for 20 minutes until firm.
13. Once out of the oven, chill the mini cheesecakes out of the over for 30 minutes, and then continue chilling in your fridge for at least an hour.
14. Once chilled in the fridge add the thickened raspberry sauce to the top, and then put back in the fridge for at least 15 minutes so the topping firms on the cheesecake.
15. Finish the cheesecakes by topping with whipped cream, and add fresh berries for tastes and looks.
Raspberry Mini Cheesecake Recipe
Bite-sized raspberry cheesecake bites without the sugar! This keto-friendly recipe is great for a group or as a way to control portion size!
Ingredients
- 8 biscoff cookies
- 1 1/2 tbsp butter
- 12 oz raspberries
- 4 1/2 tbsp Purecane zero-calorie sweetener, divided
- Squeeze of lemon
- 8 oz cream cheese
- 1 tbsp flour
- ⅛ cup sour cream
- ¼ tsp vanilla extract
- 1 large egg
- 2 cups of sugar free whipped cream
- 1 tablespoon of corn starch
Instructions
- Starting with the crust throw 13 biscoff cookies in your blender or food processor and pulse until crumbly.
- Once the cookies are crumbly add melted butter and blend on slow for around 30 seconds to incorporate the two ingredients.
- Scoop a teaspoon of the crust into each mini cup, press the crust into the cup, and bake for 6 minutes at 325 degrees.
- Let the crusts cool for 30 minutes
- While the crusts are cooling, start cooking your raspberry sauce. Add raspberries, purecane, and a squeeze of lemon to a small sauce pot and cook on medium heat for 6 minutes breaking the berries up with a spatula.
- Using a fine mesh sieve or strainer push berry sauce through it to remove the seeds.
- Reserve 3 tablespoons of raspberry sauce to add to the cheesecake batter.
- Return the sauce to a saucepan to medium heat, add in 1 teaspoon of cornstarch that has been mixed with a splash of water.
- Whisk the mixture for about 4-5 minutes until the raspberry sauce starts to thicken.
- In a mixer, combine the cream cheese, purecane, flour, sour cream, vanilla, egg and raspberry sauce that you reserved. Mix on low until well combined.
- Pour 1 tbsb cheesecake mixture onto the mini cupcake liners filled with crust.
- Cook the mini cheesecakes at 300 degrees for 20 minutes until firm.
- Once out of the oven, chill the mini cheesecakes out of the over for 30 minutes, and then continue chilling in your fridge for at least an hour.
- Once chilled in the fridge add the thickened raspberry sauce to the top, and then put back in the fridge for at least 15 minutes so the topping firms on the cheesecake.
- Finish the cheesecakes by topping with whipped cream, and add fresh berries for tastes and looks.
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Your friends will be addicted and amazed with our keto-friendly mini Purecane cheesecakes!
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This mini cheesecake recipe was sponsored by Purecane. Although we’re grateful for this sponsorship, we’d never promote a product unless we loved them and stood by them.
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