{Valentine} Mini Cheesecakes
Low-carb, sugar-free, THM:S, gluten and peanut free | If you don't feel like making mini cheesecakes, double the recipe and bake in a 9x13" pan for 35 minutes.
Serves: 12 mini cheesecakes
Cheesecake filling (for best results, bring the cream cheese, Greek yogurt, and eggs to room temperature before mixing):
  • 8 oz. cream cheese (I suggest using full fat), softened
  • 1 cup Greek yogurt
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
Berry topping:
Chocolate hearts:
  • 1½ oz. 85% dark chocolate
  • Truvia for sprinkling
  1. Line a standard 12-hole muffin tin with paper liners. Combine the crust ingredients, divide evenly among the 12 liners, and press the crust into the bottom of each liner. Bake at 350 degrees F for 8 minutes or until lightly browning around edges. Let cool while you mix up the filling.
  2. Using a hand mixer, beat the softened cream cheese until fluffy. Add the other ingredients and mix until well-combined and smooth. Divide among the 12 liners on top of the pre-baked crusts and shake the pan to smooth out the tops. Bake at 350 degrees F for approximately 25 minutes or until the cheesecakes are set on top, a toothpick comes out cleanly, and the edges are starting to lightly brown. Remove from the oven (don't worry, they'll fall down and look normal) and let cool. Refrigerate until chilled through completely.
  3. Meanwhile, make the berry topping. Add the berries and water to a saucepan over medium-high heat. Whisk in the glucomannan a little at a time so it doesn't clump. Continue cooking and whisking until the sauce thickens. It will thicken more once it's cool, so don't worry if it's not quite as thick as it should be. Take it off the heat and whisk in the sweetener. Let the berry topping cool, then put it in the refrigerator to chill until you're ready to assemble the cheesecakes.
  4. Make the chocolate heart decorations, if desired. Melt the unsweetened baker's chocolate (if you don't know how to do this, Google a demo). Put wax paper on a cookie sheet and using a spoon, drizzle the chocolate into heart shapes. Let set out on the counter for a little while until partially set up. Sprinkle with Truvia for a "sugar" look. Put the pan in the refrigerator to firm up completely until you're ready to assemble.
  5. When everything is chilled through, you can assemble the cheesecakes. Pour a little berry sauce onto each cheesecake and top with a chocolate heart (you'll need to press it down into the cheesecake to get it to stay upright). Keep refrigerated. Serve to your true love on Valentine's Day. Makes 12 mini cheesecakes.
Do not attempt to substitute another flour for the coconut flour unless you know what you're doing. Coconut flour absorbs more liquid than other flours. The crust dough should be fairly wet and pliable, though, not crumbly.
Feel free to substitute other berries of choice for the blueberries. Mess around with other topping ideas as inspiration strikes, but if you're not going to use a berry filling on top, you might want to add more sweetener to the cheesecake filling. Chocolate-covered strawberries would be really cute on top of these cheesecakes.
Recipe by Briana Thomas at https://www.briana-thomas.com/valentine-mini-cheesecakes/