Tiny things make me smile. Kittens. Puppies. Baby bats. And, of course, tiny desserts. So cute, so delicious, and just the perfect amount of indulgence. A sweet treat sans guilt.
My dessert bowls are from Libbey, and along with the 12 bowls are 12 tiny spoons ☺ The strawberries were a tad too large, but you get the gist. A raspberry would have been better, but Louisiana strawberries are in season, so that’s what I used.
My version is low-carb, but you can easily switch out the sweetener for sugar. The recipe makes enough for 12 mini cheesecakes and one cheesecake pie (8 servings).
Mini No-bake Cheesecake Treats
1 1/2 cups almond flour
4 tablespoons unsalted butter, melted
6 drops EZ-Sweetz
1/2 teaspoon cinnamon
Preheat oven to 350 degrees
Line a small baking pan with parchment and set aside.
Mix almond flour, cinnamon and salt together; set aside.
Melt butter and stir in EZ-Sweetz.
Add to almond flour mixture; place on prepared pan and pat into 1/4″ thickness.
Bake for 12 minutes or until golden brown.
Once cooled, crumble and set aside.
16 oz cream cheese, softened
1 cup heavy whipping cream
12 drops EZ-Sweetz
1 teaspoon vanilla
Beat cream cheese, sweetener and vanilla together until fluffy.
Whip heavy whipping cream until firm peaks form; fold into cream cheese mixture.
For mini cheesecakes, measure 1 tablespoon crumbled crust per bowl, pressing with a tart tamper or back of measuring spoon. Pipe in filling and garnish with one berry, if desired.
***For cheesecake pie, melt an additional 2 tablespoons of butter and mix with crumbled crust. Press into pie pan and bake for 12 minutes at 350 degrees. Allow crust to cool, then spread in remaining filling. Chill for at least an hour to ensure a clean slice. Garnish with additional whipped cream, if desired.