No-Bake Christmas Mini Cheesecakes

Here’s a No-Bake Christmas Mini Cheesecakes recipe that’s keto & sugar-free, creamy and perfect for holiday trays 🎄🍰

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🎄 No-Bake Keto Christmas Mini Cheesecakes

Ingredients

Crust

• 1 cup almond flour

• 3 tbsp melted butter

• 2 tbsp powdered erythritol (or monk fruit)

• ½ tsp vanilla extract

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ½ cup heavy whipping cream

• ⅓ cup powdered erythritol

• 1 tsp vanilla extract

• Pinch of salt

Christmas Toppings (optional)

• Sugar-free chocolate chips

• Crushed keto cookies

• Fresh raspberries or strawberries (small amount)

• Sugar-free caramel or chocolate drizzle

• Whipped cream & mint leaves

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Instructions

1. Make crust:
   Mix almond flour, melted butter, sweetener, and vanilla until crumbly.
   Press 1–2 tablespoons firmly into lined mini muffin pan or silicone molds.

2. Whip cream:
   Beat heavy cream until stiff peaks. Set aside.

3. Cheesecake filling:
   Beat cream cheese, sweetener, vanilla, and salt until smooth.
   Gently fold in whipped cream.

4. Assemble:
   Spoon or pipe filling over crusts. Smooth tops.

5. Chill:
   Refrigerate 2–3 hours (or freeze 30–40 minutes) until firm.

6. Decorate:
   Add Christmas toppings before serving.

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Flavor Variations

• 🎅 Peppermint: add ¼ tsp peppermint extract + chocolate drizzle

• 🍫 Chocolate: mix 1½ tbsp cocoa powder into filling

• 🍓 Berry swirl: swirl in sugar-free strawberry sauce

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Storage

• Fridge: up to 4 days

• Freezer: up to 1 month (thaw 10–15 minutes)

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Approx Macros (per mini cheesecake)

• Calories: ~140

• Fat: 13g

• Protein: 3g

• Net Carbs: ~2g