Mini-Cheesecakes with Fresh Berries

These colorful mini-cheesecakes— topped with fluffy whipped cream and fresh berries—are real crowd-pleasers.

Mini-Cheesecakes with Fresh Berries

Prep Time: 1 hr, 10 mins

Cook Time: 30 mins

Ingredients

11⁄2 cups pecans 4 TB. unsalted butter, melted 1⁄8 tsp. sea salt 21⁄2 tsp. powdered stevia 3 (8-oz.; 225g) pkg. cream cheese, at room temperature 11⁄2 tsp. pure vanilla extract 2 large eggs, beaten 1 cup heavy whipping cream 1 tsp. liquid stevia 3⁄4 cup fresh berries of choice

Yield: 12 mini-cheesecakes Serving Size: 1 mini-cheesecake

Nutrition per Serving

Fat 90% Protein 6% Net Carb 4% Ratio 3.8:1

Calories 422 Fat 42g Protein 6g Total Carbohydrate 6g Dietary Fiber 1g Net Carbohydrate 5g

What is stevia? Stevia is a natural sugar substitute from the leaves of the stevia plant. While it’s much sweeter than sugar, it doesn’t adversely affect your blood glucose level.

1Preheat the oven to 350°F (180°C).

2Place pecans in a food processor and pulse until finely chopped.

3Combine pecans, unsalted butter, sea salt, and 1⁄2 teaspoon powdered stevia and mix until fully blended.

4Place 12 paper muffin cups in a muffin tin. (Alternately, you can use a silicone muffin pan without the paper liners.)

5Divide pecan mixture evenly into the muffin cups. Press into the bottom of each cup. Bake for 5 minutes.

6In a stand mixer, beat cream cheese, 1 teaspoon vanilla extract, and remaining 2 teaspoons powdered stevia until light and creamy. Add eggs and beat just until incorporated.

7Pour or scoop cream cheese mixture evenly into muffin cups over baked crusts. Bake for 20 to 25 minutes, or until set in the middle. Remove from the oven and chill for at least 1 hour.

8Shortly before serving, whip heavy whipping cream, liquid stevia, and remaining 1⁄2 teaspoon vanilla extract until soft peaks form. Frost chilled cheesecakes with whipped cream and top with fresh berries to serve.