Mini Chocolate Chip Cheesecake- THM (S), Gluten-free, Sugar-free, Low Carb, and Packed with Rich Flavor!

Today's recipe is a twofer. Does this assault your vocabulary? I "Googled" it, according to Google, twofer is a word; two for the price of one. Since this is free then is there a word for this? Gratis. Same root as gratitude. I, for one, am so grateful for cheesecake, among other things; for example, sharing it with my family. Moving right along.

This is/was the last bite of a luscious, oh, so creamy, chocolate chip cheesecake. So good, so sad that it is gone.

Now this is what I did with some extra batter.

 Yes, folks, this is an espresso "MIM" (muffin in mug) , minus the chocolate chips because there were plenty in the cheesecake batter and I wanted to keep this low carb and THM. This is what happens when you play in the kitchen , sometimes the experiment does not fit the pan you intend to use. So while I was looking at about 1/3 cup batter which would not fit in the tiny spring form pan this muffin popped into my mind, little wonder, it was good all by itself, adding cheesecake would skyrocket it to another incredible level!

First the cheesecake, I made a large regular cheesecake for my family, then made a tiny low carb one just for me using a  4" mini spring form pan.

Crust:
1/2 cup plus 2 tablespoons almond flour
2 tablespoons butter, melted
2 teaspoons erythritol
dash salt
dash stevia if you like things really sweet
Mix all in a small bowl,

 then press into the bottom of a baking dish. I lined this one with parchment paper so I wouldn't miss even one crumb of the crust.

Batter:
8 oz. cream cheese, regular or 1/3 fat, room temperature
2 tablespoons erythritol
dash stevia
1 teaspoon vanilla
1 egg
1-2 squares 90% chocolate bar, chopped (I used Lindt)
Preheat oven to 350F.

Beat the cream cheese until fluffy.

Add the erythritol, stevia, egg, and vanilla, beat until fluffy again.

Stir in the chocolate.

Spoon onto crust.

Bake for 20 minutes, or until it doesn't jiggle, some movement is good but you don't want a loose, wet jiggle. Got it? :)

You should have, if you used the same size pan, about 1/3 cup extra batter, give or take. Mix up your favorite MIM, and bake half way.

Now spoon the cheesecake batter on top.

Continue baking, 350F for another 15 minutes.

How could you call this diet food?!

If you don't want to make both, then use a larger pan for the cheesecake and you won't have any batter left, maybe a 5 or 6" oven proof bowl. As for me, extra cheesecake batter just makes my creative juices run wild!

You can also see this and other yummy low-carb or THM recipes on Gwen's Nest .
Special thank you to Pearl and Serene the authors of Trim Healthy Mama.

Some affiliate links have been used in this post.

Butter Pecan No-Bake Cheesecake with Shortbread Crust- Low Carb and THM !

I ate the last piece, all by myself, hiding in my office, it was that good. There was only one piece left, really. I see it as a sacrifice, I saved the family from an evening of discord.

I used a default almond crust to be low carb, gluten free, and THM compliant. Not as tender as a regular flour shortbread but very tasty and still a gentle crunch. 

Crust Ingredients: 
1 cup almond flour (ground almonds)
pinch salt
1/4 teaspoon erythritol plus a dash stevia
4 tablespoons melted butter
Combine with a fork, press into the bottom of a 8x8 baking dish or four of these cute little tart pans. 

 Best grass fed butter I have ever had!

 Bake at 350F for 10 minutes or until the edges just begin to show brown.

Toasted Pecans: 
The number of pecans you use here is up to you, I used 5 on each of the tart pans. So whatever pan or design you desire toast that many, plus a few more for nibbling.
Put pecan on a small pan with a pat of butter and a sprinkle of salt. I lined my pan with parchment paper for easy clean up. Toast at 325F for 12 minutes. Watch them, they burn quickly. 

 Cool completely before topping the cheesecake.

Filling Ingredients: 
6 oz. cream cheese, at room temperature
1/2 cup cream 
1 teaspoon vanilla
1-1 1/2 teaspoons butter flavor, begin with 1 then taste before adding more
pinch salt
3 tablespoons erythritol plus dash stevia
1 teaspoon beef gelatin 
In a small sauce pan, warm the cream then wisk in the gelatin. Set aside to cool. When completely cool, beat until fluffy. 

 In a medium mixing bowl, beat the cream cheese, vanilla, butter flavoring, salt, and sweeteners until fluffy. 

Fold the cream into the cream cheese mixture. 
Spoon into the cooled crust, top with the toasted pecans.

 Chill for a couple hours before serving. 

I get my beef gelatin from Azure Standard Co op, if you don't have one near you then I linked Amazon for you because it is hard to find. The Rumiano butter also came from Azure, you really have to find a co op near you. http://www.azurestandard.com/  Also the best yogurt, vanilla, great prices on so much. And no, I get no compensation for saying that, it is just true and worth sharing! 

My recipe is also featured on Stacy Makes Cents  and Gwen's Nest Trim Healthy Mama Tuesdays. 
Thank you to Pearl and Serene the Trim Healthy Mamas!

Apple Dulce De Leche Cheesecake Cookie Bites

If you like apples, cheesecake, or dessert as a whole, you will want to try these. Simple, quick, and oh, so yummy!
I used the cheesecake cookie recipe found on this page : http://hearthandhospitality.blogspot.com/2010/03/cheesecake-cookie-bites.html but cut it in half, added apples and dulce de leche. Here's how...
1 cup flour, all purpose or spelt
1/3 cup packed brown sugar
6 tablespoons cold butter, cut into bits
1  8oz. package cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
2 apples, peeled, cored, minced
1 tablespoon apple cider or juice or a few drops lemon juice
2 tablespoons packed brown sugar
1/3 cup canned dulce de leche, I used Nestle brand, the leftover will last in the fridge for a week or so
1/4 cup cream or whole milk
Mix flour and 1/3 cup brown sugar. Cut in the butter until coarse crumbs.
Press all, except 1 cup, into the bottom of a 9x9 inch baking dish.

Preheat oven to 350F.
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add vanilla and egg, beat until well combined.

Pour into the crumb crust.

Hmm, photo turned itself around...just look at it sideways and you'll catch on.

 Toss apple, with cider, and brown sugar.

 Sprinkle on top of cheese mixture.

Top with the remaining crust mixture.

 Bake 20-25 minutes or until it is soft but not liquid or a loose jiggle, some slight movement is good. 

Cool completely, then chill in refrigerator.
In a small, very heavy bottom saucepan, heat cream. Add dulce de leche, stir constantly until melted together and smooth. Drizzle over chilled bars, either before or after cutting, your choice.

Did you notice it too? Yea, one's missing again...

 These were perfect for the Autumn day in the sukkah yesterday.

Apple Cider Cheese Cake--Perfect for Fall

Fall means apples here and the orchard up the road makes the best cider.
A week ago I boiled down 1/2 gallon of cider into 1 1/2 cups of cider syrup. I used this in some muffins giving them a wonderfully rich cider flavor but today a cheesecake was in order because my friend just had a baby and cheesecake is one of her favorite desserts. There will be no "finished", plated photo because the whole thing went for her family to enjoy despite the cries of protest from my own dear children, one would think they never had dessert!
The crust:
 3/4 of a bag of Archway Gingersnaps
2 tablespoons granulated sugar
8 tablespoons melted butter
Pulverize to crumbs in a food processor, the gingersnaps

 add sugar, pulse a few times to mix in,

 add butter, pulse.

Press into a 9x13" baking dish. Set aside.

Preheat oven to 450F.
Filling:
3  8oz. cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla
3 tablespoons cider syrup, optional ( you can substitute regular cider )
Beat cream cheese until smooth,

Add sugar and mix thoroughly. Add eggs, one at a time, mixing well after each addition. Add vanilla and cider.

Pour into the crust and set aside.
Topping:
3-4 apples, peeled, cored and chopped
3 tablespoons brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Toss together.

Sprinkle on top of the cheese filling.

Bake at 450F for 10 minutes then (without opening the door) turn down to 250F for another 30-35 minutes. It will still be soft when nudged but not jiggly or wet, it will solidify when cool.

 I always make a cheesecake a day ahead because it needs some time to cool completely and the flavors to build. This will freeze well, wrap when completely cool and freeze up to a couple months.
I am enjoying experimenting with the cider syrup, if you make it let me know what you try with it!