Pretty pastels, just in time for spring! 🌱

These cute cheesecake bites are easy to make, and let me dig into a variety of flavours! This recipe has instruction on how to quickly whip up mini chocolate, raspberry, birthday cake and matcha cheesecakes.

Ingredients

Crust
3/4 cup almond flour
3/4 cup ground pecans
3 Tbsp stevia
3 Tbsp butter, melted
1/4 tsp vanilla extract
Pinch of nutmeg and salt

Filling
16 oz cream cheese, room temperature
3/4 cup monkfruit sweetener
1/4 cup 35% cream, plus 1 Tbsp, divided
2 large eggs
1 Tbsp sugar-free funfetti or sprinkles (see our Sugar-free Sprinkle recipe and use various colours)
2 Tbsp cocoa powder
2 Tbsp raspberry powder
1 tsp vanilla extract, divided
1/2 tsp matcha powder

Yields: 16 servings
Per serving*:
Calories: 200
Net carbs: 3
Protein (grams): 4
Fat (grams): 18

Prep time: 20 min
Cook time: 40 min
Total time: 3 hours 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

For the crust, mix together the almond flour, ground pecans, stevia, butter, vanilla extract, nutmeg and a pinch of salt. Press into the bottom of 16 silicone or greased muffin molds, then bake for 10 min.

Remove the mini crusts from the oven and reduce the oven temperature to 300F.

Allow the crusts to cool 10-15 min. While they cool, prepare the assorted cheesecake fillings.

In a large bowl, using a handmixer, combine the cream cheese, monkfruit, eggs and vanilla extract. Whisk them until the mixture is light and fluffy, about 8-10 min.

Divide the cheesecake batter between 4 medium bowls to prepare the various flavours.

• For chocolate cheesecake bites, whisk in the cocoa powder and 1 Tbsp 35% cream;

• For raspberry cheesecake bites, whisk in the raspberry powder;

• For birthday cake cheesecake bites, whisk in 1/2 tsp of vanilla extract and funfetti/sprinkles;

• For matcha cheesecake bites, whisk in 1/2 tsp of vanilla extract and matcha powder.

Divide each batters to top 4 of the 16 crusts. Bake for 30 min.

Remove the mini cheesecake from the oven and allow them to cool 15 min. Refrigerate for at least 2 hours to allow them to set, before unmolding.