Keto Mini Cinnamon Roll Cheesecakes



This weeks recipe is Keto Mini Cinnamon Roll Cheesecakes.  These bite sized cheesecakes are absolutely delicious, you might even feel like your cheating; but you aren’t!  These little babies come in at 3 net carbs per serving.This is a delicious recipe, and is great for your sweet tooth but not going over board.  This is a perfect sized dessert, and one that is great for family get together s, and parties, or just to have for yourself.  These should freeze well so you could make a batch, freeze and store them for later.

Keto Mini Cinnamon Roll Cheesecakes

Ingredients

  • Crust:
  • 4 sheets of graham crackers
  • 1 tbsp. white sugar
  • 2 tbsp. butter, melted

Cheesecake:

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/2 cup white sugar
  • 1/2 tsp. vanilla extract
  • 2 tsp. flour
  • 1 egg, at room temperature

Cinnamon-sugar swirl

  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 2 tsp, flour
  • 1 and 1/4 tsp. cinnamon

Cream cheese topping

  • 1 and 1/2 cup powdered sugar
  • 1/4 cup butter, at room temperature
  • 1/2 tsp. vanilla extract
  • 1-ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

  • Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
  • In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
  • Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

  • In a medium-sized bowl, combine the softened cream
  • cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

  • Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
  • Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
  • Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
  • Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be very light brown.
  • Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
  • The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

  • Cream together the powdered sugar, butter, vanilla extract, and cream cheese.
  • Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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