Mini Cranberry Swirl Cheesecakes with Chocolate Crust
Servings: 12mini cheesecakes
Ingredients
For the Cranberry Swirl:
1/2cupfresh cranberries
1/4cupwater
2tablespoonsgranulated xylitol
10drops stevia extract
For the Chocolate Crust:
3/4cupalmond flour
1/4cupcocoa powder
1teaspoongranulated xylitol
2tablespoonsbutter, melted
For the Cheesecake:
1 1/2packages cream cheese, 12 oz, softened
1/4cupgranulated xylitol
1large egg
1egg white
2tablespoonswhipping cream
1/2teaspoonvanilla extract
15drops stevia extract
Instructions
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.
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.
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.
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.
Remove from oven and let cool completely, then transfer to refrigerator to chill for at least 3 hours. Remove paper muffin liners before serving.