Mini-Cheesecakes with Fresh Berries

Mini-Cheesecakes with Fresh Berries

• ·       Prep Time: 1 hr, 10 mins
• ·       Cook Time: 30 mins
• ·       Yield: 12 mini-cheesecakes
• ·       Serving Size: 1 mini-cheesecake

Ingredients

• ·       1½ cups pecans
• ·       4 TB. unsalted butter, melted
• ·       ⅛ tsp. sea salt
• ·       2½ tsp. powdered stevia
• ·       3 (8-oz.; 225g) pkg. cream
• ·       cheese, at room temperature
• ·       1½ tsp. pure vanilla extract
• ·       2 large eggs, beaten
• ·       1 cup heavy whipping cream
• ·       1 tsp. liquid stevia
• ·       ¾ cup fresh berries of choice

Directions

1. Preheat the oven to 350°F (180°C).

2. Place pecans in a food processor and pulse until finely chopped.

3. Combine pecans, unsalted butter, sea salt, and ½ teaspoon powdered stevia and mix until fully blended.

4. Place 12 paper muffin cups in a muffin tin. (Alternately, you can use a silicone muffin pan without the paper liners.)

5 Divide pecan mixture evenly into the muffin cups. Press into the bottom of each cup. Bake for 5 minutes.

6. In a stand mixer, beat cream cheese, 1 teaspoon vanilla extract, and remaining 2 teaspoons powdered stevia until light and creamy. Add eggs and beat just until incorporated.

7. Pour or scoop cream cheese mixture evenly into Mini-Cheesecakes with Fresh Berries muffin cups over baked crusts. Bake for 20 to 25 minutes, or until set in the middle. Remove from the oven and chill for at least 1 hour.

8. Shortly before serving, whip heavy whipping cream, liquid stevia, and remaining ½ teaspoon vanilla extract until soft peaks form. Frost chilled cheesecakes with whipped cream and top with fresh berries to serve.

Nutrition per Serving:

• ·       Calories 422
• ·       Fat 42g
• ·       Protein 6g
• ·       Total Carbohydrate 6g
• ·       Dietary Fiber 1g
• ·       Net Carbohydrate 5g

Macronutrient ratio:

• ·       Fat 90%
• ·       Protein 6%
• ·       Net Carb 4%
• ·       Ratio 3.8:1