Grain-Free Mini Key Lime Cheesecakes

Our Grain-Free Mini Key Lime Cheesecakes pack a double dose of refreshing lime into every bite with lime zest in the crust and key lime juice in the batter. The unique key lime flavor lightens the cheesecake up for a perfect summer dessert and we use Lakanto Classic to sweeten without the sugar hit, keeping this low-carb and glycemic index count.

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Grain-Free Mini Key Lime Cheesecakes

Grain-Free Mini Key Lime Cheesecakes

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 24 Servings 1x
  • Category: Desserts, Cheesecake
  • Method: Baking

Description

Grain-Free Mini Key Lime Cheesecakes


Scale

Ingredients

For the Crust

For the Filling

  • 2 8-ounce packages cream cheese, softened
  • 2 large eggs, room temperature
  • 2/3 cup Lakanto Classic Sweetener
  • 1 tbsp fresh key lime juice
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Optional: Lime zest, peel, or thinly sliced limes for garnish, Powdered Lakanto for dusting

Instructions

  1. Place oven racks at center and one above center positions and preheat oven to 350 degrees F. 
  2. Line two 12-cup muffin tins with white or natural paper liners and set aside. Note: Colored paper liners may stain the cheesecake. 

For the Crust

  1. In a medium mixing bowl, stir together the zest and dry ingredients, then stir in the butter and mix until thoroughly combined.
  2. Divide the mixture between the liners (a little more than a packed tablespoon each) and firmly press down with a flat muddler or the bottom of a small glass.

For the Filling

  1. Make sure the cream cheese and eggs are at room temperature before beginning. Add softened cream cheese to a large bowl and use an electric hand mixer or stand mixer on medium speed to beat until completely smooth, about 30 seconds.
  2. Add Lakanto Classic and beat on medium speed until creamy with no lumps, regularly stop to scrape sides and bottom of bowl. 
  3. Add the vanilla, salt, and one egg, and mix on low. As soon as the first egg is broken up, add the the second egg and lime juice, and continue mixing just until fully incorporated. Don’t overdo it.
  4. Divide cream cheese mixture between the 24 muffin tin cups.  
  5. Bake for 20-25 minutes (centers should still be soft but not liquid), then turn the oven off, open the oven door about 6 inches and allow the cheesecakes cool to room temperature (1 1/2 to 2 hours). Do not move them during this time.
  6. Remove cooled tins from oven, transfer cheesecakes to an airtight container, and refrigerate for a minimum of 2 hours before serving. If you want to remove the papers to serve all the cheesecakes at once, we got the cleanest results after about 30 minutes of chilling. Since we were not serving all at once, we left the papers on to prevent drying. 
  7. Garnish with thinly sliced lime or dust with Powdered Lakanto and/or lime zest, if desired.

Notes

Refrigerate leftovers (preferably in wrappers) in an airtight container up to 4 days.

Total time does not include chill time.

Keywords: DESSERTS, CHEESECAKE, MINI CHEESECAKES, LIME CHEESECAKE, KEY LIME CHEESECAKE, KEY LIMES, SUGAR-FREE, GLUTEN-FREE, GRAIN-FREE, LOW-CARB, LOW GLYCEMIC INDEX, SUMMER DESSERTS

GRAIN-FREE MINI KEY LIME CHEESECAKES
GRAIN-FREE MINI KEY LIME CHEESECAKES

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