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.
These super cute mini Sugar Free Halloween Cheesecakes are perfect for a Halloween Party table, the office Halloween potluck or dessert for your Halloween dinner at home.
In the above image t he mini cheesecake is topped with Fruit Caviar. This is easy to make. Our sugar-free. Fruit Caviar tutorial can be found by using our search bar or through this link for our Sugar-Free Fruit Caviar Recipe
Ingredients List
- Catalina Crunch Dark Chocolate Cereal
- Butter
- Splenda Granulated Sweetener
- Low Fat Cream Cheese (16 ounces – 2 blocks)
- Heavy Whipping Cream
- Food Colouring Gel – (Orange and Purple)
- Jordan’s Skinny Syrup (your choice of flavouring) see notes below
Special Equipment
- Mini Round Silicone Moulds
- Food Processor
- Offset Spatula
How to Make Sugar Free Halloween Cheesecake
The Crust
In a good processor, bring the cereal into crumbs.
Add the melted butter and sweetener and pulse until a wet crumble.
Divide the crumb mixture between the silicone moulds and press down into each cavity. Use the tip of a tablespoon to press around the edges of the mould.
Place in the freezer, while you work on the filling layers.
The Layers
In a large mixing bowl, beat the cream cheese until smooth.
Add the sweetener and continue beating.
Add the heavy cream and beat until the batter is thick and smooth.
Mix in the flavouring of your choice.
Divide the cream mixture into 3 bowls.
Add food colouring to separate bowls.
Tip – Place the silicone moulds onto a baking tray. This helps to maintain shape and makes it easy to take in and out of the freezer.
Putting it all together
Add a tablespoon of the first-coloured batter over the crust. Try to smooth it out without getting batter on the sides of the mould.
A quick way to remove batter from the sides of the mould is to use a dinner knife or a paper towel that you have folded to a point. Wet the tip and wipe around the inside of the mould.
Add the second colour layer and smooth out the top.
Add the final layer and smooth over the top using an offset spatula.
Place the silicone moulds into the freezer for at least 1-2 hours.
** If the edges of the unmoulded cake look rough, allow the cakes to soften, use an offset spatula that you have run under very hot water and smooth out the edges. Or use a cake texture tool to even out the edges or add a pattern.
How to make the marbled effect layers
When smoothing out the layers of filling, don’t worry about getting the layer too flat. With a clean pastry brush or a spoon, smear a little around the edges of the inside of the mould. This is super easy and will look amazing.
Pro Tips and FAQs
Can this recipe make a large cheesecake?
Yes, this recipe will make 1 8-inch round cheesecake in a springform pan. Make sure to chill between the layers to prevent the layers from mixing. If you choose to cut the cake into 8 or 12 pieces, remember the nutritional information will change.
Problems with silicone mould size.
I made 10 mini sugar free Halloween cheesecakes with this recipe. However, some moulds may be slightly smaller or larger and make fewer or more cakes. This is certainly inconvenient, but you can calculate the nutritional information easily. Multiply our listed information by 10 and then divide by the number of servings you have.
Unmoulding
The cheesecakes need to be frozen to properly unmould.
Loosen the sides of the mould and push the cheesecake out front the bottom. As long as the cake is frozen, the mould will hold a shape. If the cake is not frozen it may be messy. Put it back into the freezer and continue to freeze it.
Substitutions
Catalina Crunch Cereal
Catalina Crunch Cereal is a low-carb keto cereal that gives this recipe a chocolate Oreo crumb crust taste. If you are looking for an alternative, consider a Sugar Free Chocolate Almond Crust.
Sweetener
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.
Syrup
I usually use Joprdan’s Skinny Syrups whenever possible. They have good flavour and I have had good luck with them (s far). If you have a preferred syrup, feel free to substitute. Nutritional information may change when making substitutions.
Plating Ideas
Drizzling a little sugar-free syrup over the top. A syrup that is dark or red looks amazing. If the syrup is dark, such as blueberry, add some black or purple food colouring to darken the colour.
Another option (my favourite) is to mix up some jello powder with water, using only half of the water recommended on the box. Pour the liquid into a baking dish and allow it to set. Use a cookie cutter to cut shapes out of the gelatin and place them on top of each one. For a perfect round top, choose a round cookie cutter that is the same diameter as your mini-cakes.
Top with Sugar Free Fruit Caviar, made in a coordinating colour. This is my favourite way to show off these cute cakes. Fruit caviar is super easy to make and can be made in many flavours and colours.
Sugar Free Halloween Cheesecake Recipe
Ingredients
Crust
- 2 cups Catalina Crunch – Dark Chocolate cereal
- 1/2 cup Butter – Melted
- 1/4 cyp Splenda Granulated Sweetener
Filling
- 16 ounces Low Fat Cream Cheese
- 1/2 cup Whipping Cream
- 1/2 cup Splenda Granulated Sweetener
- 2 tbsp Jordan's Skinny Flavoured Syrup (flavouring of your choice)
- Gel Food Colouring
Instructions
Crust
- Place cereal into a food processor and pulse into crumbs.
- Add melted butter and sweetener and pulse briefly, until mixed.
- Divide the crumb mixture between the moulds and press into the bottom.
- Place the moulds into the freezer while making the filling.
Filling
- In a mixing bowl, cream the cream cheese until smooth.
- Add the sweetener and continue mixing.
- Beat in the whipping cream and beat until the batter is thick and smooth.
- Add your choice of flavouring syrup.
- Divide the batter between three bowls.
- Add food colouring to two of the bowls (orange to one and purple to the other)
- Spoon in one colour of cream cheese filling over the frozen crust.
- Smooth out the top of the first layer and wipe off any filling that has touched the sides of the mould.
- Add the next layer and repeat.
- Add the final layer on top and use an offset spatula over the top of the silicone moulds to smooth out the tops.
- Place the silicone mould in the freezer for at least 2 hours or longer until they are firm enough to remove from the mould.
- Loosen the sides of the mould and then gently push the cakes up and out of the moulds.
- If serving , allow 20 mins to thaw or place into an airtight container into the refrigerator.
- Serve with Sugar Free sauce of your choice. (see suggestions)
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.