STATS
- Servings 8 cheesecakes
Course Dessert
Cuisine American
Total time two (2) hours
EQUIPMENT
- Standard muffin pan (one)
- Silicon muffin cup (8)
- Bowl
- Whisk
- Heatproof bowl
- Electric mixer
- Measuring cups and spoons
- Piping bag
INGREDIENTS
For crust
- Half a cup of pumpkin seeds or almond flour
- One tablespoon of cocoa powder
- One tablespoon of powdered sweetener
- Two tablespoon butter (melted)
- Salt (pinch)
Cheesecake filling
- Three ounces of sugar-free white chocolate chips
- One teaspoon of coconut oil
- Eight ounces cream cheese (softened)
- Quarter cup powdered Allulose (sifted)
- Two tablespoons of heavy whipping cream (room temperature)
- One and a half tablespoons of peppermint extract
Garnish
Natural red food color (optional)
One-third cup heavy whippy cream
One tablespoon of powdered sweetener
Half a teaspoon of vanilla extract
Two sugar-free peppermint candies
INSTRUCTION
Crust
- Put the eight (8) silicon molds on the shelf and place them into the muffin tray.
- In a medium vessel, put all the dry ingredients pumpkin seed meal, cocoa powder, sweetener, and salt.
- Mix these with the help of a whisk.
- Melt the butter in the dry ingredients and whisk it until it gets mixed together.
- Take a measuring cup divide this mixture evenly in the muffin cups and gently press the mix downward.
Cheesecake filling
- By using a double boiler method, place a heatproof bowl on the simmering water.
- Add the chocolate (white) and the oil (coconut)
- Mix it slowly until the chocolate melts and is well combined with the coconut oil.
- In a separate vessel add the cream cheese and beat it for a minute or until gets a smooth consistency.
- Include the sweetener, peppermint extract, and heavy cream, and beat it until you get the desired consistency.
- Pour the melted white chocolate into the vessel and fold it carefully until well combined.
- Spread this cheesecake filling into the cups evenly over the crust. Chill it for one to two (hours) till it gets a firm texture.
Garnish
- In another vessel add the whipping cream, sweetener, food coloring, and vanilla extract and beat it until stiff peaks are formed.
- Transfer the cream (whipped) to the bag (pipping) and pipe it over the cheesecake.
TIPS
- Melt the white chocolate very carefully to avoid burning it. You can stay by the side and continuously stir it.
- Quickly remove the chocolate as soon as it gets melt.
- To get super creamy cheesecake, beat the cream cheese first, then add all the ingredients for a minute or two.
- Once it gets smooth then add all other ingredients.
- You can add any sweetener of your choice just make sure to add powdered one to avoid gritty filling and crust.
- If you want to make a giant or full-size cheesecake, then add all the ingredients in the 9-inch spring foam pan.
NUTRITIONAL FACTS
Amount per serving of one cheesecake
Calories 239
Fat 20.9g
Saturated fat 10g
Carbohydrates 7.4g
Fiber 2.6g
Protein 3.8g
