Mini Cinnamon Roll Cheesecakes

Looking for a fun mini cheesecake recipe? These very little keto cinnamon snail cheesecakes square measure straightforward to form and completely delicious! and also the individual servings yield good portion management. currently with AN tutorial video therefore you see simply however straightforward these low carb mini cheesecakes square measure to form. This post is sponsored by Bob’s Red Mill.

Because I see such a lot of wonderful and delicious dishes that i need to form myself. Or rather, that i need to form OVER. {chances square measure|likelihood is that|likelihood is|chances are high that} sensible that the recipes that catch my eye are decadent, sugar-filled creations from high carb sweet bloggers or instruction magazines.

Mini Cinnamon Roll Cheesecakes

MINI CHEESECAKES FOR PORTION MANAGEMENT

Mini cheesecakes very square measure the right size. they're ludicrously cute, for one factor. a giant cheesecake is all well and sensible, and that they style an equivalent, however everything in miniature is simply somehow additional appealing.

So mini desserts offer U.S. all with good portion management. This mini cheesecake recipes makes solely half dozen. They additionally freeze well therefore if it’s simply you, you'll wrap them up on an individual basis and sock them away, able to be consumed whenever that desire strikes.

INGREDIENTS:

Crust:

• 1/2 cup almond flour
• 2 tbsp Swerve Sweetener
• 1/2 tsp cinnamon
• 2 tbsp melted butter

Cheesecake Filling:

• 6 ounces cream cheese softened
• 5 tbsp Swerve Sweetener divided
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1 large egg
• 2 tsp cinnamon

Frosting:

• 1 tbsp butter softened
• 3 tbsp confectioners Swerve Sweetener
• 1/4 tsp vanilla extract
• 2 tsp heavy cream

INSTRUCTIONS:

Crust:

1. Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
2. In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
3. Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.

Cheesecake Filling:

1. Reduce oven temperature to 300F. In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
2. In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
3. Dollop about 3/4 tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.
4. Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.

Frosting:

1. In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
2. Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.

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