Friday, October 16, 2015

Clean Eating Mini Cheesecakes

This past Wednesday was National Dessert Day & you can imagine my disappointment when I realized this. I was so unprepared! There I was, dessert-less on the one day in a year the calendar and social media are telling me I should be eating dessert. I was really wishing I could indulge in some cheesecake, so I decided to create a healthified version that won't derail me.

These no-fuss mini cheesecakes are gluten-free and 21 Day Fix Approved. Perfect for parties, potlucks or to satisfy a craving on National Dessert Day. Couldn't be an easier to make! Win-Win
Mini Cheesecakes


For the Crust:
  • 1/2 Cup + 2 Tbsp Almond Meal Flour
  • 1 Packet Stevia in the Raw (adjust to your preference)
  • 1 Tbsp Organic Grass Fed Butter; melted
For the Filling:
  • 8 oz Cream Cheese (I used the 1/3 Less Fat); softened to room temp
  • 2 Packets Stevia in the Raw (adjust to your preference)
  • 1 tsp Pure Vanilla Extract
  • 1 Egg

  1. Preheat oven to 350ยบ F. Line muffin pan with 6 silicone liners.
  2. Prepare the crust - Mix together all dry ingredients, then stir in butter and mix until combined.
  3. Divide the mixture between the liners (approx. 3 1/2 tsp of mixture per liner) and lightly press with the bottom of shot glass or back of fingers.
  4. Bake for 10 minutes or until very lightly browned. Remove from oven and allow to cool for 10 minutes.
  5. Mix together cream cheese, stevia, vanilla and egg. Mix until smooth.
  6. Spoon batter on top of crust until liner is about 2/3 full.
  7. Bake for 10 minutes. Turn off oven and open door, allowing the cheesecakes to cool gradually.
  8. Remove from oven and place on wire rack to fully cool.
  9. Chill for at least 2 hours in refrigerator before serving.
*Note: Other sweeteners may be used. Just adjust accordingly for desired sweetness. 

Makes 6 Mini Cheesecakes.
1 per serving.

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