I’ve been playing around this year with some sugar-free recipes and ran across this low-carb mini cheesecake recipe. I liked this recipe because I’m a big fan of a walnut cheesecake crust plus it’s nice to have these cute little mini cheesecakes.

This isn’t a difficult recipe and comes together fairly quickly which is nice too. I crushed the walnuts in a food processor and then mixed in the sugar substitute and butter. It came together nicely and so I scooped a little in each muffin cup and then gently pressed it down to create a crust. You’ll let these bake in the oven for about five minutes.

After letting my cream cheese soften I mixed it together with the sugar substitute, eggs, and vanilla paste. Using a big cookie scoop I added a nice scoop into each muffin cup (once it was cool) and then popped it back in the oven for 15 minutes. I let them cool on the counter for just a bit before popping them into the fridge to chill.

While my sweet tooth has diminished over the last few years I did feel like these could have used a tiny bit more sugar, or at least some kind of topping (I ate mine plain). You could also probably add a little lemon zest which might be nice with these. I also should have left these in the oven just a little longer as the middle could have used a bit more time. Otherwise, these are quite good and certainly a nice treat if you’re gluten-free, sugar-free, or just trying to eat a little healthier and spluge a little without going overboard.

Recipe Used: My Baking Addiction