While preparing for the fourth of July, I went to my site to look up a recipe for cheesecake cupcakes. I’ve made cheesecake cupcakes a slew of times before. Well, apparently I never posted a recipe for just straight up cheesecake cupcakes; only the recipe for cheesecake cupcakes made with BEETS.
So I scrounged around for a good, basic recipe. My homeslice over at FatCatKeto.com recently posted some delicious looking cupcakes, which she made based off this low-carb cheesecake recipe.
I was celebrating my sister’s birthday, so I also swirled some raspberry juice into the top. I never did this before; it gave a nice hint of raspberry. If you want more raspberry flavor, I recommend filling the cupcake half way, adding some juice, then filling it, then adding more juice on top.
Also, you need to make these a day ahead of time. Just like regular cheesecake, it needs to sit in the fridge to really come together. Doesn’t mean several went missing between the time I took them out of the oven and served them at the 4th of July BBQ the next day. And by missing, I mean, I ate them. Yup.
If you don’t have flaxseed meal, you can use all almond meal. I like the flaxseed because it adds a bit of a nutty flavor and a bit more ‘crisp’ to the crust.
Low Carb Sugar Free Cheesecake Cupcakes
- 1.5 cups Almond Meal
- .5 cup Flaxseed Meal
- 4 tablespoons Butter Melted
- A Few Drops Liquid Stevia Optional
- 3 8 oz packages Neufchatel or Cream Cheese Room temperature
- 4 Eggs Room temperature
- 1/4 cup sour cream
- 1.5 teaspoon Vanilla Extract
- 1.5 teaspoon Lemon Juice
- 1.5 teaspoon Liquid Stevia or to personal preference
- Raspberries Mash berries in a sieve and collect the juice
- Pre-heat oven to 375
- Mix together melted butter, almond meal, flaxseed meal, and stevia (optional) until you get a crumbly mixture
- Line bottom of cupcakes with about 1/4" of the mixture. I was able to line about 18 cupcakes.
- Bake JUST the bottom of the crust (in the cupcake wrappers or directly in the cupcake pan, whichever you are using) for about 8 minutes. Prepare the filling while waiting for the crust to bake.
- Beat the (room temperature/softened) cream cheese a bit to whip it out. I used a hand mixer, personally.
- Add in all the other ingredients and mix well. Make sure to scrape the sides and get everything mixed together.
- Taste test your better to see if it is as sweet as you prefer. Many of my desserts come out 'not sweet enough', as I don't care for overly sweet desserts. Add more stevia if desired.
Fruit Topping (optional)
- I used raspberry juice to swirl in, but you can use other fruit. I mushed the raspberries through my strainer and collected the juice
- Add a few drops of juice on the top of the cupcake. Using a toothpick or other pointy thing, swirl the juice into the cream cheese
- Fill cupcake liners to near the top of the cupcake.
- Bake for at least 17 minutes at 375 or until mostly firm. Take out and let cool to room temperature.
- Refrigerate for at least 6+ hours.