WebPut the cream cheese, vanilla, and erythritol into your mixer and mix on low. Alternatively put into a bowl and mix with a hand mixer on low speed for 2 minutes, …
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These mini cherry cheesecakes are a smaller version of traditional cheesecake with cherry sauce, but are a lot faster and easier to make (and a lot easier to serve!) Line the muffin tins with the baking cups. Crush the vanilla wafers with a rolling pin. Melt the butter with low power in the microwave, usually about a minute.
This low-carb no bake cherry cheesecake is perfect all year round because you won't need fresh cherries to make it. The deliciously sweet cherry sauce is flavoured with vanilla and cinnamon, and it can be done with fresh or frozen cherries. For extra flavour I recommend using toasted rather than raw shredded coconut in the base.
Steps to Make It Place paper liners in 36 muffin tins; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs and grapefruit juice; beat until smooth and creamy. Bake at 350 F for 15 to 20 minutes. Gently fold grapefruit sections and strawberry glaze together. Top each cheesecake with the mixture and chill.
In a large bowl, using an electric mixer, beat cream cheese until fluffy, about 3 minutes. Mix in Stevia in the Raw, sour cream and vanilla extract, mixing for about 3 minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl. Add eggs to the cream cheese mixture one at a time, beating until thick and creamy.