Low Carb White Chocolate Cran-Raspberry Mini Cheesecakes
Indulgent yet guilt-free, these mini cheesecakes blend creamy white chocolate and tart cranberries, making them a favorite for health-conscious dessert lovers.
Ingredients
Cheesecake Base
- 16 oz Cream Cheese Opt for full-fat for the best texture.
- 1/2 cup Sweetener (erythritol or monk fruit sweetener) Substitute with regular sugar if not strictly low-carb.
- 3 large Eggs Helps bind everything together.
- 1 cup Sugar-free White Chocolate Use high-quality white chocolate.
- 1 tsp Vanilla Extract Enhances overall flavor.
Fruit Topping
- 1 cup Fresh Cranberries Frozen cranberries can be used if fresh are unavailable.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, beat together the cream cheese and sweetener until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Incorporate the melted white chocolate and vanilla extract. Mix until creamy and combined.
- Gently fold in the cranberries, being careful not to crush them.
- Line a muffin pan with paper liners or grease it.
- Fill each cup about two-thirds full with the cheesecake mixture.
- Bake for about 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Chill in the refrigerator for at least two hours before serving.
Notes
To maintain the cranberry flavor, reserve some cranberries to sprinkle on top just before serving. For a dairy-free option, substitute cream cheese with a vegan alternative.