This mini sugar free lemon cheesecake recipe has a hint of lime, tastes really rich and creamy, and has a beautiful light, zesty citrus flavour. At just 150 calories per serve these mini cheesecakes are the perfect after dinner treat to cure cravings when you need something sweet.
I’d been eating Chocolate Banana Popsicles and Chocolate Cashew Nut Cups recently after dinner but I wanted to change to something more “fruity”.
Cheesecake has always been one of my favourite desserts, but I have found in recent years I have really steered clear of it because I could never stop at just one piece, which meant I would then get the guilts for having eaten way too much in one sitting and I would feel awful, not just physically, but also mentally. I would beat myself up about eating so much and not being able to stop at just one slice.
It’s always been in the back of my mind though, that there has to be some way to enjoy cheesecake without the calories, the sugar or the guilt. When I was doing my meal planning on Sunday, that’s when I come up with this latest creation – portion controlled, mini, sugar free cheesecakes. Perfect. With of course my favourite cheesecake flavour – lemon and lime!
Sugar Free Lemon Cheesecake Without the Guilt
Making these sugar free lemon cheesecakes was easy. Just 3 ingredients for the base, all wizzed up in the food processor into the muffin cases and then into the oven for 10 minutes. While they are in the oven, wash the food processor and add all the cheesecake filling ingredients and blitz until lush and creamy. Remember to dip your finger in to taste – for the level of lemon/lime zestiness of course – and adjust to your taste if necessary.
Making the mini cheesecakes in cupcake papers in a muffin tray is a good way to keep everything held together nicely, whilst being able to create perfect portion controlled, pint sized cheesecake goodness.
When baking the cheesecakes for the second time (once you have the filling in the cases) make sure not to have your oven above 150 degrees C as this is the optimum temperature to firm up the cheesecakes without overcooking. Also you want to get them out of the oven when they still have a bit of “give” to them as this means they have retained their creamy centers.
Over cooking the cheesecakes will make them pasty to eat, so do be sure to use an oven timer to get a perfectly cooked cheesecake!
Looking for more mini cheesecakes? Check out my deliciously rich and decadent mini Sugar Free Chocolate Cheesecakes with Fresh Raspberries and this Bright Green Sugar Free Zesty Lime Cheesecake.
Sugar Free Desserts are definitely my preferred type of dessert and I am really happy that I now have a sugar free lemon cheesecake in my dessert repertoire! Especially one that is easy to make, waistline friendly, rich and creamy with light luscious citrus flavour, perfect for balmy summer evenings!
These light, rich and creamy sugar free lemon cheesecakes are unexpectedly mooreish with a beautiful light, zesty citrus flavour! Free from refined sugars and only150 calories. Perfect for when you need something small and sweet!
- 4 tablespoons almond meal
- 1 tablespoon macadamias (crushed)
- 3 dates
- 3/4 cup Philidelphia Extra light cream cheese
- 1/3 cup Smooth Ricotta
- ¼ cup Granualted Stevia
- ½ teaspoon Lime jelly crystals
- 3 teaspoons Lemon juice (freshly squeezed)
- ¼ teaspoon gelatine powder
- 6 paper/foil liners (the kind used for muffins)
- Regular sized muffin tray
- Heat Oven to 150 degrees.
- Make the Base: Place all ingredients for base in food processor and blitz until combined
- Divide mixture evenly into 6 muffin paper cases and place them in a 6 hole muffin tray to help them hold shape
Bake bases in oven for 10 minutes at 150 degrees C then remove and let cool to room temperature
- Wash the food processor ready for the filling
Prepare the filling: place all the ingredients for the cheesecake filling into the food processor. Blitz to combine, pausing to scrape down bits from the side and ensuring all mixture is thoroughly combine and silky smooth
- Spoon filling into cases, and bake in oven at 150 degrees for 18 minutes
- Let cheesecakes cool to room temperature before putting in the fridge.
- Keep in the fridge for 5 hours before eating
- Store cheesecakes in fridge in an air tight container for 3 to 4 days.
- If you don’t have lime jelly, lemon will work, or you can leave it out and add extra lemon juice to taste
© My Sugar Free Kitchen. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Leave a Reply