Sugar Free Mini Cheesecakes
Prep time
Cook time
Total time
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!
Recipe type: Dessert
Serves: 12
Biscuit Base
  • 125 g crushed Healthy Digestive Biscuits
  • 50 g butter
Cheesecake Topping
  • 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
Fruit Topping
  • 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.
  1. Preheat oven to 170°F / Gas Mark 3.
  2. Pour your orange juice into a small pan and bring to a simmer reducing down to a tablespoon or two and leave to cool.
  3. Melt the butter in a pan and stir in the crushed biscuits.
  4. Place approximately 2 teaspoons of the biscuit mix into each mini tin hole and press gently (I used the end of my rolling pin)
  5. Bake in the preheated oven for 5 minutes.
  6. Place the cheeses, yoghurt, eggs, maple syrup, vanilla and cornflour into a large bowl and whisk until smooth.
  7. Add half the orange rind and concentrated orange syrup and whisk briefly to combine.
  8. 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.
  9. Switch off oven and leave your mini cheesecakes for a further 10 minutes.
  10. Remove from the oven and leave to cool completely.
  11. Place them in the fridge for a couple of hours before removing them from the tin.
  12. Serve with the fruit of your choice (I used blueberries), a little orange rind and a drizzle of maple syrup.
These mini cheesecakes freeze well.
Recipe by Tales From The Kitchen Shed at