Mini Cheesecakes (with strawberry sauce!)

mini cheesecake recipe with strawberries

Mini Cheesecakes (with strawberry sauce!)

So rich and creamy and just perfect with this simple strawberry sauce! My kids ask me to make a batch of these weekly!

Course Desserts

Cuisine American

Keyword cheesecake recipe, low carb dessert, mini cheesecakes, strawberry sauce

Prep Time 10

Cook Time 25

Chill Time 4

Total Time 4 35

Servings cheesecakes

Calories 152kcal

Author Karly Campbell

Equipment

Ingredients

For the cheesecake:

16 ounces cream cheese room temperature *see note
½ cup sweetener such as Lakanto or Swerve
2 large eggs room temperature
2 teaspoons vanilla extract

For the strawberry sauce:

8 ounces strawberries
3 tablespoons sweetener such as Lakanto or Swerve
2 teaspoons fresh lemon juice

Instructions

To make the cheesecake:

Preheat oven to 325 degrees. Line a muffin tin with paper liners.
Beat together the cream cheese and eggs until smooth and creamy.
Add the sweetener and vanilla to the cream cheese mixture and mix until well combined but do not overmix.
Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
Bake for 25 minutes or until just slightly jiggly in the center.
Cool completely on the counter, about 1 hour, before transferring to the refrigerator to finish cooling for about 3 hours.
When cheesecake is completely cooled, spoon strawberry sauce over the tops and serve.

To make the strawberry sauce:

Wash and quarter the strawberries.
Place the strawberries in a small sauce pan with the sweetener and lemon juice.
Cook over low heat for 20 minutes, stirring occasionally, until the strawberries are fully softened. Break the strawberries up with a spoon as you stir.
For a smooth sauce, use an immersion blender to puree the sauce. For a chunky sauce, use a spoon or fork to mash the strawberries to your desired consistency.
Transfer the sauce to a bowl and cover. Refrigerate until ready to use.
Store in the fridge for up to 1 week.

Video

Notes

Make sure that the cream cheese is fully at room temperature for a smooth cheesecake. If it's too cold, you'll end up with lumps in the cheesecake batter.

Both the classic and golden version of monkfruit work well in this recipe. Use whichever you prefer.

The strawberry sauce doubles perfectly and makes a great topping for waffles, pancakes, or low carb bread.

Nutrition