Check out the first post in this series here:
My quest to eat a high-fat and/or high-protein, low-carb, gluten-free breakfast (whew, that’s a lot of qualifiers) every day continues. These cheesecakes have been a favorite grab-and-go option. They’re also great for people like me who prefer sweet over savory in the morning.
#2: Mini Raspberry Cheesecakes
Cheesecake for breakfast is weird – but you won’t catch me arguing. These are easy to make, easy to grab out of the fridge, they’re gluten- and sugar-free, and the ingredients list includes eggs, berries, and nuts. If fat is an issue for you, you can substitute reduced-fat cream cheese and sour cream. Adapted from this recipe.
Makes 24 mini cheesecakes
- 1 1/4 cups almond flour
- 1 1/4 cups finely chopped pecans
- 5 tablespoons butter, melted
- 2 tablespoons Pyure stevia (I buy this at Wal-Mart – it’s 2X sweeter than sugar)
- Four 8 ounce blocks of cream cheese, room temperature
- 1 cup sour cream
- 3 eggs
- 1 tablespoon vanilla extract
- 1/3 cup Pyure stevia
- 1 cup raspberries, frozen or fresh
- Sugar-free whipped cream (optional)
Preheat oven to 300 F and put cupcake liners in two cupcake pans. Combine all crust ingredients in a medium bowl (I like to use my hands). Measure 1 tablespoon of crust mixture into each cupcake well, pressing down with fingertips to form crusts.
In a stand mixer, beat together all filling ingredients except raspberries until smooth, scraping bowl with a spatula as necessary. Stir in raspberries. Divide filling among crusts, filling cheesecakes to the top of liners. If you have any extra filling left over, spray a couple ramekins with nonstick spray and bake the extra filling in those. They can be enjoyed as crustless cheesecakes.
Bake cheesecakes for 15 minutes, or until set in the center. Cool completely on cooling racks, then store in the fridge until enjoying. You can also freeze cheesecakes and simply thaw them overnight in the fridge when ready to eat. Top with sugar-free whipped cream for extra fun 🙂