Mini Cranberry Cheesecake
These keto mini cheesecakes get topped off with my homemade cranberry sauce!
Servings 12 cheesecakes
Calories 186kcal
Ingredients
- 16 ounces cream cheese room temperature *see note
- ½ cup sweetener
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup leftover cranberry sauce
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners.
- Beat together the cream cheese and eggs until smooth.
- Add the sweetener and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
- Pour the batter evenly between the 12 muffin wells.
- Bake for 20 minutes or until just slightly jiggly in the center.
- Cool completely on the counter before transferring to the refrigerator for 4 hours to chill.
- When cheesecake is completely cooled, spoon cranberry sauce evenly over the tops.
Video
Notes
Be sure your cream cheese is at room temperature or you'll end up with a lumpy cheesecake.
Nutrition
Serving: 1cheesecake | Calories: 186kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 132mg | Sugar: 2g | Net Carbs: 3g