10 oz. cream cheese
½ cup crème fraîche or sour cream
2 eggs
2 tbsp erythritol
½ tsp vanilla extract
½ lemon, grated zest and juice
½ lime, grated zest and juice
2 tsp poppy seeds
Topping
1⁄3 cup crème fraîche or sour cream
¼ tsp vanilla extract
½ tbsp erythritol, preferably powdered
1⁄3 cup fresh raspberries (optional)
½ tbsp poppy seeds
1Preheat the oven to 300°F (150°C)
2Add all the ingredients (except toppings) to a bowl and mix with a hand mixer until smooth and fluffy.
3Pour the mixture into glass jars or other small, heat-resistant portion molds.
4Bake in the oven for 25 minutes. Shake gently to see if they have stabilized.
5Let them cool. Put them in the refrigerator for a few hours until they are completely cold.
6Mix the crème fraîche with vanilla and sweetener. Add a spoonful of the mixture on top of each mini cheesecake. Garnish with raspberries, poppy seeds and a sprig of fresh mint.
Tip!
You can prepare this dessert a day ahead. Garnish with berries, poppy seeds and mint just before serving.
Make it even creamier!
After you fill the jars, put them in a deep baking dish. Fill the dish with water so the water covers at least half the jars' height, and then put in the oven. The extra-creamy results are definitely worth the little extra trouble!
Celebrating something special? Then let these pretty, creamy low-carb beauties grace your table! No crust required. Just the fresh taste of lemon and lime and a creamy topping will complete your no-holds-barred cheesecake experience.
4 Servings