Keto Mini Key Lime Cheesecakes
This delectable keto dessert will quickly become a favorite. I love the individual serving size concept so as not to overeat!
Prep Time15 mins
Cook Time20 mins
Cooling Time1 hr
Total Time35 mins
Servings: 18 servings
Prepare a Keto Cheesecake crust of your choice. (Link to my Keto Cheesecake crust recipe)
Fill muffin tins lined with cupcake liners. The best option is parchment paper cupcake liners because they release so easily.
Pre-bake your crust if instructed to in the keto crust recipe. Allow to cool.
Make the filling:
Preheat oven to 300 degrees
Combine your warmed cream cheese and Bocha sweet and mix on low until smooth.
Note: If your mixture is not getting smooth and still has chunks in it, your ingredients aren't warm enough. STOP and warm them now before you add the eggs! Make sure the next ingredients are warmed as well.
Add eggs, heavy cream, sour cream, vanilla, salt, lime juice and lime zest. Mix on low until smooth.
Pour filling onto cooled crust
Bake for 20 minutes at 300 degrees
Turn off the oven and allow to set for 1 hour.
Remove from oven and allow to cool completely before placing it in the refrigerator
Note: If your mixture is not getting smooth and still has chunks in it, your ingredients aren't warm enough. STOP and warm them now before you add the eggs! Make sure the next ingredients are warmed as well. For instructions on how to make this a full sized cheesecake, click here.
Nutrition facts do NOT include sugar alcohols from Bocha Sweet.
Calories: 213kcal | Carbohydrates: 3g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 245mg | Potassium: 100mg | Fiber: 0g | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 0.4mg