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. Recipe created by Tracey of The Naked Diabetic
Mini Cheesecakes are a great way to ensure portion control. It is easy to eat more than one serving when you have to guess serving sizes. These Sugar Free Raspberry Cheesecake minis make sure that you get to enjoy a great tasting sugar free dessert while controlling carbs.
Table of Contents
Ingredients List
- Catalina Crunch Cereal – Fruity Flavour
- Butter
- Splenda Granulated Sweetener
- Low Fat Cream Cheese
- Fresh Raspberries
- Sugar-Free Raspberry Jello Powder
- Zero Sugar Cool Whip
- Sugar-Free Raspberry Sauce
Special Equipment
In this recipe, I am using a silicone Mini Cake Mould. They are easy to use and there is no fuss or messy muffin liners. The cheesecake comes out of the moulds in a clean round shape, that has an elegant look, when pated for dessert.
If you prefer to use a muffin tray with paper lines, you may need to adjust the size as well as the nutritional values.
Helpful Tips and Substitutions
Using Frozen Raspberries
To use frozen raspberries, allow them to thaw fully and strain the liquid from them. If you are making our sugar-free raspberry sauce recipe, use the liquid in that recipe.
Making the Mini Cheesecake Tops Smooth.
Once i have filled my silicone moulds, i use an offset spatula to smooth out the tops. This is the percent way to get a smooth top. Make sure all of the moulds are full and smooth out the top by scraping across the top (as seen in the video)
Catalonia Crunch Cereal Substitutions
Cataline Crunch is a great cereal for making diabetic-friendly crusts and crumbles. You can swap out the cereal with Almond Flour or Pecan flour if you prefer. The nutritional value will be altered, and the flavour may have a nuttiness to it.
Sweetener Substitutions
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Cool Whip Substitution
Cool Whip can be substituted with any sugar-free whipped topping or freshly whipped cream. Substituting can result in differing nutritional values of the servings.
Storing Instructions
Sote the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
If freezing, freeze the mini cheesecakes individually wrapped in plastic wrap. For best results, freeze the cakes and then wrap them in plastic wrap and return to the freezer. Place the wrapped cakes in an airtight container and freeze for up to 6 weeks.
How to Make Sugar Free Raspberry Cheesecake Minis
The Crust
Pout the Catalina Crunch cereal into a food processor and pulse it into fine crumbs.
Pour the crumbs into a small mixing bowl, add sweetener and butter and mix well until you have a wet crumble.
Divide evenly between the silicone moulds and press into the bottom of each cavity, making a flat base.
Place in the freezer while working on the remaining recipe.
Filling
In a large mixing bowl, cream the cream cheese with an electric mixer until smooth.
Add the liquid sweetener and continue mixing.
Fold in the cool whip followed by the raspberry pieces.
Divide the mixture between 8 silicone moulds. Using an offset spatula makes levelling the top easy.
Place cakes in the freezer for 2 hours or until solid enough to remove from the moulds.
Serving
Before serving, remove from the freezer and allow tp thaw in the refrigerator.
When serving, divide the raspberry sauce and the Cool Whip between the cakes and top with a couple of raspberries.
Sugar Free Raspberry Cheesecake Minis Recipe
Sugar Free Raspberry Cheesecake Minis
Equipment
Ingredients
Crust
- 1 cup Catalina Crunch Fruity Cereal
- 1/3 cup Butter – Melted
- 1 6 oz- pkg Sugar Free Raspberry Jello Powder
- 2 tbsp Splenda granulated Sweetener
Filling
- 8 ounces Cream Cheese – Low fat
- 1 cup Zero Sugar Cool Whip
- 1 tbsp Splenda- Liquid sweetener
- 1 1/4 cup Fresh raspberries
Topping
- 4 tbsp Sugar Free Raspberry Sauce
- 1/2 cup Zero Sugar Cool Whip
Instructions
Bottom Crust
- In a food processor, pulse the cereal into fine crumbs.
- Stir the jello powder into the crumbs.
- In a small mixing bowl, mix the crust ingredients until you have a wet crumble.
- Divide the mixture between 8 mini cake moulds and press into the bottom.
Filling
- Cut 1 cup of the raspberries into quarters and set them aside. Reserve 1/4 cup of raspberries for the top of the cakes.
- Cream the cream cheese until it is smooth.
- Add the liquid sweetewner and continue mixing.
- Fold in the cool whip.
- Add the raspberry pieces and gently mix them into the batter.
- Divide the filling evenly between the silicone moulds.
- Return the cakes to the freezer for at least 2 hours or until solid enough to remove from the moulds.
- Once frozen, loosen the sides of the moulds and gently push out the cake.
- Set aside to thaw in the refrigerator until you are ready to serve them.
Topping
- Top each mini cheesecake with the raspberry sauce and cool whip. (Divide evenly between the cakes)
- Divide the remaining raspberries between the cakes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
