Mini Sugar Free Lemon Cheesecake
These light, rich and creamy sugar free lemon cheesecakes are unexpectedly mooreish with a beautiful light, zesty citrus flavour! Free from refined sugars and only150 calories. Perfect for when you need something small and sweet!
Servings 6 mini cheesecakes
Calories 150kcal
Ingredients
Base
- 4 tablespoons almond meal
- 1 tablespoon macadamias (crushed)
- 3 dates
Filling
- 3/4 cup Philidelphia Extra light cream cheese
- 1/3 cup Smooth Ricotta
- ¼ cup Granualted Stevia
- ½ teaspoon Lime jelly crystals
- 3 teaspoons Lemon juice (freshly squeezed)
- ¼ teaspoon gelatine powder
Other
- 6 paper/foil liners (the kind used for muffins)
- Regular sized muffin tray
Instructions
- Heat Oven to 150 degrees.
- Make the Base: Place all ingredients for base in food processor and blitz until combined
- Divide mixture evenly into 6 muffin paper cases and place them in a 6 hole muffin tray to help them hold shape
- Bake bases in oven for 10 minutes at 150 degrees C then remove and let cool to room temperature
- Wash the food processor ready for the filling
- Prepare the filling: place all the ingredients for the cheesecake filling into the food processor. Blitz to combine, pausing to scrape down bits from the side and ensuring all mixture is thoroughly combine and silky smooth
- Spoon filling into cases, and bake in oven at 150 degrees for 18 minutes
- Let cheesecakes cool to room temperature before putting in the fridge.
- Keep in the fridge for 5 hours before eating
Notes
- Store cheesecakes in fridge in an air tight container for 3 to 4 days.
- If you don’t have lime jelly, lemon will work, or you can leave it out and add extra lemon juice to taste
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Fiber: 2g | Sugar: 12g