Magical Mini Sugar Free Cheesecakes


For the cheesecakes:

  • 250g of full fat cream cheese which needs to be softened
  • 2 Tbsp unsalted butter
  • 3 eggs
  • 4 Tbsp of cream

For the ‘icing’:

  • 3 Tbsp unsalted butter
  • 250g Mascarpone cheese, softened

Top with: blueberries, chopped almonds and pecan nuts and lemon zest.


For the cheesecakes:

  • Combine all of the cheesecake ingredients and blend until smooth.
  • Grease a cupcake pan (I used a mini cupcake pan).
  • Pour mixture in cupcake pan and bake at 180°C for approximately 15 minutes.
  • Remove, allow to cool and refrigerate for at least 3 hours.

For the ‘icing’:

  • Soften butter and Mascarpone. Mix together and spread on mini cheesecakes. Top with  nuts of your choice and LEMON ZEST (this makes a big difference).

By Karen Thomson

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