Sugar Free Mini Cheesecakes are delicious & you would never guess they were refined sugar free. Sweetened with reduced fresh orange juice & a touch of maple syrup. A perfect guilt free treat!
I’ve been overwhelmed by the response to my Healthy Digestive Biscuits this week and they’re proving to be a ‘moreish’ bake here at the Kitchen Shed as well. Looking to experiment further with sugar free baking, it seemed logical to include the digestives and have a crack at a cheesecake. Question was, what could I use in the topping to give more of a natural sweetness whilst still delivering flavour ?
Very ripe bananas seemed the most obvious choice but I was out of luck as OH had demolished the bunch of bananas so the only ones left were a tad on the green side. I did have plenty of navel oranges though, already a lovely sweet orange simply asking to become an even more concentrated sweetness. I reduced the juice of the navels down to a syrup, the extra sweetness enabling me to use less maple syrup.
I am very pleased with these delicious cheesecakes and I really don’t feel you can tell they are a sugar free treat. Serving them with blueberries and a drizzle of maple syrup, I didn’t feel I was missing out at all.
If healthy eating includes “all things in moderation”, making mini cheesecakes automatically limits the portion size, although I suppose you could always scoff two or three 🙂 If you haven’t got a mini tin, a twelve hole muffin tin will work too.
Tempted? If you’d like to try this recipe for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.
- 125 g crushed Healthy Digestive Biscuits
- 50 g butter
- Juice and rind of 1 orange
- 200 g cream cheese
- 250 g ricotta cheese
- 4 tablespoons Greek yoghurt or home-made thick and creamy yoghurt
- 2 eggs – beaten
- 75 ml (5 tablespoons) maple syrup
- 1 teaspoon sugar free vanilla extract or home-made vanilla extract
- 1 tablespoon cornflour
- Blueberries or fruit of your choice and extra maple syrup to drizzle.
You will need
- A 12 hole mini tin or muffin tin greased and lined with greaseproof discs.
- Preheat oven to 170°F / Gas Mark 3.
- Pour your orange juice into a small pan and bring to a simmer reducing down to a tablespoon or two and leave to cool.
- Melt the butter in a pan and stir in the crushed biscuits.
- Place approximately 2 teaspoons of the biscuit mix into each mini tin hole and press gently (I used the end of my rolling pin)
- Bake in the preheated oven for 5 minutes.
- Place the cheeses, yoghurt, eggs, maple syrup, vanilla and cornflour into a large bowl and whisk until smooth.
- Add half the orange rind and concentrated orange syrup and whisk briefly to combine.
- Evenly distribute the mixture between the 12 holes of your tin and bake in the oven on the lowest shelf for 20 minutes until set.
- Switch off oven and leave your mini cheesecakes for a further 10 minutes.
- Remove from the oven and leave to cool completely.
- Place them in the fridge for a couple of hours before removing them from the tin.
- Serve with the fruit of your choice (I used blueberries), a little orange rind and a drizzle of maple syrup.
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