I have a confession to make: I love mini food! Little pittas, tiny burgers, baby ice cream cones. It just makes me feel so huge. :D
I couldn't be more excited to share this recipe with you. If you're trying to lose weight, but you love dessert too much, these keto-friendly, gluten-free, refined sugar-free, creamy and perfectly sweet mini cheesecake bites might be something for you! By eating one of them you're not breaking your calorie bank. Plus, you can easily freeze them and enjoy them later.
And you know what's best about them? They're healthier than the 'normal' cheesecake version, because I changed the ingredients for the crust - you just need 2 ingredients for the crust! - and the filling. You will get more protein and nutrients from whole foods from these delicious mini cheesecakes bites and no refined vegetable oils.
And what's real fun: you can choose your own topping!
Of course, you can also enjoy them as they are, but why not add some variety? My absolute favourite topping are dates. Soooo good! My husband likes his nut butter on top.
Don't be a cheesecake snob and try this recipe. It's really a simple dessert to feed a crowd or just you. ;)
(for approx. 12 mini bites)
For the crust:
- 200g pitted dates (relax, on a per-bite basis, it's not that many carbs)
- 120g walnuts
For the filling:
- 225g cream cheese (you can use the low fat option if you like)
- 1 whole egg
- 7 tbsp Stevia (approx. 1/4 cup)
- 75g extra thick double cream
- 1 tsp vanilla extract
- 17g vanilla protein powder (chocolate is delicious too!)
Macros per mini cheesecake
- Calories: 200kcal
- Protein: 5g
- Carbs: 12g
- Fat: 15g
Let's start with the crust! Add walnuts to a food processor and blend. Remove and set aside. Now add dates to the food processor and also blend until just small bits remain. Add walnuts back in and blend all together until a loose dough forms. Squeeze it a little bit between your fingers to see if it sticks together.
Lightly grease a 12 slot muffin tin. Scoop in 1 tbsp of the crust-mixture and press it down with your fingers. Set the muffin tin aside.
Now to the filling. Preheat the oven to 350F/180C. In a large mixing bowl, beat the cream cheese with a hand mixer until fluffy. Beat in sour cream, the egg, stevia and vanilla extract and mix very well to avoid lumps!
Evenly divide the cheesecake filling across the crusts. Bake for 18-20 minutes, or until they get brown. Now top them with your favourite topping or leave them as they are.
Finally, let them cool down completely and refrigerate them for at least 3 hours, better would be over night.
Let me know if you tried and enjoyed these mini cheesecakes and how you topped them in the comment section below!