Cheesecakes

Home » Cheesecakes » Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce May 18, 2017 By Sarah 9 Comments Jump to Recipe Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce has just 5g net carbs per serving (net carbs = total carbs – fiber), which is much less than a traditional cheesecake, but it’s every bit as satisfying! To reduce the carbs even more, make half a batch of the strawberry sauce. It doesn’t happen all that often, but I love when I have a dessert epiphany and come up with a single recipe that lends itself so well to tons of different – yet all equally delicious – variations of itself. Like the perfect brownie base that you can add whatever you want to, addictive little dried fruit and nut bites that you can switch up to suit your fancy, or a really great all-purpose cookie dough (I’m still working on developing my favorite healthy all-purpose cookie dough!). For me, my Low-Carb No-Bake Buttermint Cheesecake Mousse is that type of recipe. I’ve made at least 15 different fruit, chocolate, coconut, nut butter, etc. versions of it and it never gets old. If you’re a cheesecake-lover, I think you’ll adore this low-carb version that features seasonal strawberries. To reduce the amount of carbs even more, only make half the sauce. This dessert is similar to what is known as a “fat bomb” in the keto world; a great way to add healthy fats into your diet. No Bake Cheesecake Mousse The basic idea of no bake cheesecake mousse is that you beat cream cheese with powdered sugar, and then fold in whipped cream to give it a light and fluffy mousse-like texture. The sky is the limit in terms of flavors; peppermint, chocolate, coffee, cherry, pina colada, etc. I also make a killer low carb version of Watergate Salad, which is basically pistachio cheesecake mousse with pineapple and cherries. Any flavor combination you can think of is fair game. Vanilla Cheesecake Mousse Recipe Here I made the base low carb no bake cheesecake mousse and flavored it with both vanilla extract (for flavor) and vanilla bean paste (for deeper vanilla flavor, plus pretty vanilla flecks). I find that a base of vanilla-flavored no bake cheesecake mousse is perfect for topping with just about any fruit sauce you can think of! Strawberry Cheesecake Mousse Recipe I whipped up a quick fresh strawberry sauce to serve on top of this low carb no bake cheesecake mousse. This dessert ends up being similar to a slice of cheesecake with strawberry sauce, but alternatively, you could mix the strawberry sauce into the mousse instead of serving it on top. This treat is sure a crowd-pleaser with both keto and non-keto eaters, and it’s perfect for bringing to parties and potlucks. Cheesecake Mousse Filling If you want an easy cheesecake mousse filling for pie, this recipe is it! Just whip it up and spread it into your favorite pre-made store-bought or pre-baked homemade pie crust. Keto Desserts – What Desserts Can You Have on the Keto Diet? There are a lot of keto-friendly desserts that are low in carbs and easy to fit into a ketogenic lifestyle. I make all kinds of keto treats, including ice cream, cakes, cookies, muffins, and candy. Here are some of my favorite low carb and keto desserts: The Best Fudgy Low Carb Keto Brownies from An Edible Mosaic Keto Crunchy Chocolate Chip Cookies from The Keto Queens Low Carb Cinnamon Roll Muffins from The Big Man’s World Keto Cupcakes with Buttercream Frosting and Candied Bacon from Lara Clevenger 5 Minute Low Carb Mixed Berry Nice Cream from Healthy Sweet Eats Can I Eat Cheesecake on Keto? Yes, you can eat cheesecake on keto! Cheesecake is actually a very easy dessert to make keto-friendly because it’s naturally high in fat. Sweeten your cheesecake with a low carb sugar alternative such as erythritol or stevia, and make a low carb crust with nuts. Quick Keto Cheesecake This low carb no bake cheesecake mousse is about as quick and easy as dessert recipes go! It’s basically instant cheesecake, just beat cream cheese and sweetener and fold in whipped cream. Low Carb Crustless Cheesecake When I’m craving a regular slice of cheesecake (instead of cheesecake mousse), but don’t want the carbs, I make my 5 Ingredient Low Carb Mini Cheesecakes. These cute individual-sized cheesecakes are really just cheesecake filling baked in cupcake liners, no crust needed! Low Carb Cheesecake Mousse Ingredients for this Low Carb No Bake Cheesecake Mousse Recipe: Full-fat organic grass-fed cream cheese Granulated stevia Pure vanilla extract Vanilla bean paste Organic grass-fed heavy cream How to Make Low Carb No Bake Cheesecake Mousse: There are basically two easy steps to make this recipe: Beat the cream cheese together with the sweetener and any flavorings (such as vanilla). Fold the whipped cream into the cream cheese mixture. Carbs in Strawberries Most of the carbs in this dessert come from the fresh strawberry sauce, so an easy way to reduce the carbs is to reduce or omit the sauce! However, I find that even just a little bit of strawberry sauce adds a ton of flavor. According to the USDA, a 1-cup (140g) serving of whole strawberries has the following nutrition information: 50kcals .99g protein 0g total fat 13.01g total carbohydrates 2.9g fiber 10.11g net carbs How do you handle temptation foods on holidays? Low-Carb No-Bake Strawberry Cheesecake Mousse PRINT RECIPE PIN RECIPE Low-Carb No-Bake Strawberry Cheesecake Mousse has just 5g net carbs per serving (net carbs = total carbs – fiber), which is much less than a traditional cheesecake, but it’s every bit as satisfying! To reduce the carbs even more, make half a batch of the strawberry sauce.     Ingredients   Strawberry Sauce: 1 cup strawberry puree (about 2 cups of fresh washed, hulled local strawberries mashed with a potato masher) ½ teaspoon pure vanilla extract ¼ teaspoon granulated stevia (more or less to taste; or use your sweetener of choice)    Mousse: 8 oz (227 g) full-fat organic grass-fed

Home » Cheesecakes » Mini Pumpkin Cheesecakes Mini Pumpkin Cheesecakes November 22, 2021 By Sarah 1 Comment Jump to Recipe These Mini Pumpkin Cheesecakes are creamy with the perfect touch of spice. They taste like a complete indulgence, but they’re actually healthy enough to enjoy for breakfast instead of just saving for dessert. As I whip together cream cheese and pumpkin, I watch as the whirring beaters swirl white and orange together until they’re a creamy golden color. The rich, heady aroma of warm spices hits my nose and with it, memories of holidays past waft through my mind. Pumpkin pie, as well as apple, enrobed in flaky pastry, baking and making the whole house smell better than any bakery ever did. Christmas carols humming on the radio or holiday specials playing on the TV in the background, although no one in particular seems to be watching. If we’re lucky, snow falling softly, silently, beautifully. Each flake gracefully sashaying through the air, glimmering in the streetlight until it reaches its resting place. Each and every family member together, talking, laughing, making memories. These beautiful moments are to be cherished. These are the moments that make the daily grind of life worthwhile. The moments that give meaning to who we are. These days I like to eat a bit healthier, even on the holidays, but by no means do I like to abstain from festivities. Nothing could be more festive than sitting down to a lovely holiday spread with your family. And to me, that includes dessert. These little pumpkin cheesecakes are perfect for special occasions. You won’t feel deprived in the least. In fact, even family members who aren’t as conscious about eating healthy will enjoy them. Unless you read the recipe, you wouldn’t guess they’re actually full of healthy ingredients. They taste like a total indulgence.   The Best Healthy Mini Pumpkin Cheesecakes Recipe   Gluten Free Crust Ingredients Almond flour Arrowroot starch Coconut sugar Ground cinnamon Sea salt Coconut oil Vanilla extract Water   Pumpkin Filling Ingredients Cream cheese Coconut sugar Pumpkin puree Eggs Vanilla extract Cinnamon Nutmeg Ginger Cloves Sea salt   How to Make Mini Pumpkin Cheesecakes For the crust. Preheat the oven to 350F. Line a muffin tray with 12 paper liners. Whisk together the almond meal, arrowroot starch, coconut sugar, cinnamon, and salt in a large bowl. Add the coconut oil and vanilla and mix with a fork until it forms crumbles. Add the water a little at a time until the dough holds together when you squeeze it. Divide the dough between the 12 muffin wells and lightly press down. Bake 8 minutes. For the filling: Meanwhile, make the filling. To do so, beat together all ingredients until smooth. To assemble and bake: Once the crusts are pre-baked, spoon the filling on top. Put the trays into the oven and immediately turn the heat down to 325F. Bake until the cheesecakes are golden and starting to puff, about 25 minutes. To serve. Cool to room temperature, and then transfer to the fridge to chill, about 1 hour. Serve.   How to Store Mini Pumpkin Cheesecakes Store these individual pumpkin cheesecakes wrapped in the fridge for up to 5 days.  Tips for Making Mini Pumpkin Cheesecake Cut the carbs. An easy way to cut the carbs for this recipe is to swap out the coconut sugar for your favorite type of keto brown sugar. Plan ahead. I think these little treats taste even better if the next day! If you can, make them a day before you want to serve them. Serve it up pretty. Right before serving, top each pumpkin cheesecake cupcake with a dollop of whipped cream (or coconut “whipped cream”) and a sprinkle of ground cinnamon or nutmeg.     More Pumpkin Treats to Try Keto Pumpkin Cheesecake Low Carb Pumpkin Spice Granola Pumpkin Spice Hot Chocolate Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Mini Pumpkin Cheesecakes PRINT RECIPE PIN RECIPE These Mini Pumpkin Cheesecakes are creamy with the perfect touch of spice. They taste like a complete indulgence, but they’re actually healthy enough to enjoy for breakfast instead of just saving for dessert.     Ingredients   Crust: 1 ¼ cups almond flour 2 tablespoons arrowroot starch 1 tablespoon coconut sugar ¼ teaspoon cinnamon ⅛ teaspoon sea salt 3 tablespoons coconut oil (melted) ¼ teaspoon pure vanilla extract 2 teaspoons water (or more as necessary)        Filling: 4 ounces cream cheese (softened slightly) ¼ cup coconut sugar ½ cup pumpkin puree 2 large eggs ½ teaspoon pure vanilla extract ¾ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon dried ground ginger ⅛ teaspoon ground cloves 1 pinch sea salt         Instructions       For the Crust: Preheat the oven to 350F. Line a muffin tray with 12 paper liners. Whisk together the almond meal, arrowroot starch, coconut sugar, cinnamon, and salt in a large bowl. Add the coconut oil and vanilla and mix with a fork until it forms crumbles. Add the water a little at a time until the dough holds together when you squeeze it. Divide the dough between the 12 muffin wells and lightly press down. Bake 8 minutes.        For the Filling: Meanwhile, make the filling. To do so, beat together all ingredients until smooth.        To Assemble and Bake: Once the crusts are pre-baked, spoon the filling on top. Put the trays into the oven and immediately turn the heat down to 325F. Bake until the cheesecakes are golden and starting to puff, about 25 minutes.           To Serve: Cool to room temperature, and then transfer to the fridge to chill, about 1 hour. Serve.               NOTES Net Carbs: 7g per serving (1 mini pumpkin cheesecake = 1 serving) Store these individual pumpkin cheesecakes wrapped in the fridge for up to 5 days. An easy way to cut the carbs for this recipe is to swap out the coconut sugar