Mini Cranberry Swirl Cheesecakes with Chocolate Crust

Big holiday meals in my house always end with a selection of desserts. My mom is a diabetic and I always make sure that I have something for her to enjoy as well. When I started my search for a diabetic friendly dessert I knew right where to look, Carolyn from All Day I Dream About Food!

She always has incredible looking low carb desserts that I know my mom will enjoy. The second I laid my eyes on the cranberry swirl cheesecakes I knew that is what I was going to make. Like me, cheesecake is one my moms favorite desserts.

Smooth and creamy New York Style mini cheesecakes swirled with a ruby red cranberry sauce give this dessert some holiday flair that’s great for your next holiday party.

Mini Cranberry Swirl Cheesecakes with Chocolate Crust

Mini Cranberry Swirl Cheesecakes with Chocolate Crust

Yield: 12 mini cheesecakes


For the Cranberry Swirl:

  • 1/2 cup fresh cranberries
  • 1/4 cup water
  • 2 tablespoons granulated xylitol
  • 10 drops stevia extract

For the Chocolate Crust:

  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1 teaspoon granulated xylitol
  • 2 tablespoons butter, melted

For the Cheesecake:

  • 1 1/2 packages cream cheese (12 oz), softened
  • 1/4 cup granulated xylitol
  • 1 large egg
  • 1 egg white
  • 2 tablespoons whipping cream
  • 1/2 teaspoon vanilla extract
  • 15 drops stevia extract

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  1. To make the cranberry swirl, in a saucepan over medium heat combine cranberries, water and xylitol. Bring to a boil and cook until berries pop and mixture thickens, about 8 minutes. Add stevia and mash berries with a fork. Remove from heat and set aside.
  2. To make the crust, line a 12 muffin pan with paper liners and preheat oven to 350 degrees F. In a medium bowl, combine almond meal, cocoa, xylitol and butter in a medium bowl until mixture begins to clump together. Divide evenly among prepared muffin cups, pressing down into the bottom of paper liners to form a crust. Bake 8 minutes. Set aside and reduce oven temperature to 325 degrees F.
  3. To make the cheesecake, in the bowl of a stand mixer fitted with the paddle attachment beat cream cheese until smooth. Beat in xylitol, then egg and egg white, until each is incorporated. Beat in cream, vanilla and stevia until fully combined and mixture is smooth.
  4. Divide cheesecake filling among muffin tins, smoothing carefully with the back of a spoon. Dab two teaspoons of cranberry swirl filling over the top of each cheesecake and swirl with a toothpick to create a marbled effect. Bake until cheesecakes are puffed and set, 25-30 minutes.
  5. Remove from oven and let cool completely, then transfer to refrigerator to chill for at least 3 hours. Remove paper muffin liners before serving.

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Source: adapted from All Day I Dream About Food


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