This is a Creamy cheesecake with a delicious crust and the perfect blend of bright citrus and sweet and tangy cranberries. A show-stopping dessert is worthy of the holiday table. Mini Cranberry Cheesecake – You must try this recipe.
Ingredients:
For the Crust:
1 cup almond flour
Pinch salt
2 T Lakanto Classic Monkfruit Sweetener
3 Tbsp. salted butter melted
¼ tsp. cinnamon
For the Filling:
16 oz. packages cream cheese softened
2 eggs
2/3 cup Lakanto Classic Monkfruit Sweetener
1 tsp. vanilla
½ tsp. fresh orange zest
For the Cranberry Compote:
12 oz. bag fresh cranberries
1 cup water
3-4 pieces orange peel inch wide by 4 inches long
1/2 cup Lakanto Gold Monkfruit Sweetener
Pinch salt
2 Tbsp. Pyure Organic Stevia Blend
1/8 tsp. ground clove
Instructions:
Prepare the Compote:
Put all ingredients in a medium saucepan over medium heat. Simmer until cranberries burst and sauce thickens, about 10-12 minutes. Remove from heat and let sit for 30 minutes. Remove peel, pour into serving bowl and refrigerate until time to serve. You can also freeze in a zip top bag or plastic ware. To serve, thaw in the fridge.
Prepare the crusts:
Preheat oven to 350 degrees and line a muffin pan with liners. In a medium mixing bowl, combine the ingredients for the crust and mix till incorporated and crumbly. Place about 1 Tbsp. of the crust mixture into each muffin cup and press it in to the bottom of each cup. Set aside.
Prepare the filling:
In a medium mixing bowl, combine the ingredients for the filling and mix with a hand mixer. Divide the filling between the 12 muffin cups. Bake at 350 degrees for 15-20 minutes or until set. Don’t over bake. Cool at room temperature and store in the fridge until serving.
To serve:
Remove wrapper from cooled cheesecake and place on plate. Spoon about 2 Tbsp of cranberry compote over the top of each cheesecake and enjoy!
Nutrition:
Calories: 144kcal | Carbohydrates: 8g | Protein: 8g | Fat: 8g |Sodium: 303mg | Potassium: 139mg |Fiber: 2g |Sugar: 3g | Calcium: 161mg | Iron: 0.6mg