This recipe is really easy and delicious, gluten-free and (if you choose gluten-free AND sugar-free biscuits) sugar-free too. The mini cheesecakes are tidbits suitable for a delicious snack or even to be served in a buffet.
Ingredients for 24 mini cheesecakes:
Base :
- 85g of gluten-free biscuit crumbs (ideal digestive)
- 3 tablespoons of melted coconut oil
Cream :
- 225g of semi-fat spreadable cheese
- 65g of 0% fat Greek yogurt
- 1 teaspoon of lemon juice
- 1 1/2 tablespoons liquid sweetener (depends on the sweetener)
- 1 teaspoon of vanilla extract
- A pinch of salt
Gasket :
- Fresh cut fruit or light chocolate sauce
Preparation :
- Drizzle a mini muffin pan (two of 12) with calorie-free oil spray
- Mix the melted coconut oil with the crumbs so that they become a homogeneous mixture and put a little bit on the bottom of each mini muffin tin. Press well so that a compact and level base results. Place in the freezer while you prepare the cream.
- With an immersion blender (or a normal one) mix all the ingredients of the cream until it becomes smooth and soft.
- Divide the cream into the muffin molds so that the amount is similar in all and level the surface. Garnish as desired, cover and then place in the freezer for about twenty minutes.
- Remove the mini cakes with the help of a knife and leave them at room temperature for about 5 minutes before serving.
Each portion (two mini cheesecakes) : 161 Kcal | 8g Fat | 18g Carbs (13g Sugars and 2g Fiber) | 2g Protein
