Truly Creamy Low Carb Reduced Fat Mini Cheesecakes Recipe

Indulge in guilt-free decadence with these Truly Creamy Low-Carb Reduced-Fat Mini Cheesecakes! Years of experimentation have culminated in this perfect recipe – a sugar-free, reduced-fat cheesecake that's surprisingly rich and creamy, not dry or spongy. The secret? A precisely calculated baking time and the clever omission of one egg. Prepare to impress yourself and your loved ones with these delightful mini cheesecakes. Perfect for satisfying your sweet tooth without the carb overload. Try this recipe and discover why it's a family favorite! Explore more low-carb delights on my profile.

Prep Time 20 mins
Cook Time 55 mins
Calories 286.5 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Truly Creamy Low Carb Reduced Fat Mini Cheesecakes 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Truly Creamy Low Carb Reduced Fat Mini Cheesecakes

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How to Make Truly Creamy Low Carb Reduced Fat Mini Cheesecakes

  1. Preheat oven to 325°F (160°C).
  2. Prepare your mini muffin tins by lightly greasing them.
  3. In a food processor or blender, combine cream cheese, sweetener, and vanilla extract until smooth and creamy.
  4. Beat in eggs one at a time, then stir in the sour cream and lemon juice.
  5. Pour the batter into the prepared mini muffin tins, filling each about ¾ full.
  6. Bake for 55 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
  7. Let the cheesecakes cool completely in the tins before refrigerating for at least 2 hours to allow them to fully set.
  8. Once chilled, garnish as desired and enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

1g

Fat

65g

Carbs

2g