Keto mini cheesecake tarts with salted caramel

AuthorC.A. GreysonCategoryDifficultyBeginner

Yields1 Serving
Prep Time2 minsCook Time15 minsTotal Time17 mins

 10 oz Softened cream cheese (vegan cream cheese like Miyoko)
 2 Eggs at room temperature (just egg will work as well or chia seeds)
  cup Full-fat sour cream (vegan cream cheese or silken tofu)
 1 tsp Vanilla extract
 2 tsp Fresh lime juice
 ½ tsp Lime zest
Graham Cracker Crust
 1 cup Catalina Crunch Honey Graham Cereal
 ¼ cup Melted salted butter (or unsalted if you prefer it less salty) or use vegan butter
 1 tbsp Granulated sugar substitute
 1 tbsp Brown sugar substitute
 1 tsp Kosher salt*
 1 tsp Ground ginger
 1 tsp Ground cinnamon
Salted Caramel Sauce
 ¼ cup (56g) Grass-fed salted butter or unsalted if you like it more on the sweet side
 ¼ cup Allulose or your favorite finely ground granulated sugar. Not caster sugar(powdered) just a more fine texture.
 ½ cup (118 ml) heavy cream
 ½ tsp Kosher salt (or to taste)
 1 tsp Blackstrap molasses (or you can sub with vanilla extract and 2 tsp of brown sugar substitute)

1

Pre-heat oven to 350° (177°c) spray 12 mini tart pans, or line 12-count muffin pan with cupcake liners. You can just spray the pan in a pinch, but I recommend using liners for less mess if you are using a muffin tin.

2

Are we ready to salsa? Alright, get all the crust ingredients and put your food processors on pulse.

bsszzzer, bsszzzer, bsszzzer

Feel the rhythm and do a little turn and spin. Oh yes, you are rocking it today! 😉

3

After you have a sandy crust, take a healthy scoop and drop it into your tins. It should be malleable so you can squish it like kinetic sand. Make sure to level it out and make it as thin as possible. This will make a crispy yummy crust. I'm not a fan of thick crust, but if you like yours extra t h i c c
you do you.

4

Now you have all of the ingredients to bring your rivals to their knees. Take that, Laura from accounting. In a stand mixer, or hand mixer, beat the cream cheese and sugar together on medium-high speed until it is dreamy-creamy.

It is with grave importance that I tell you to not immediately turn it to medium-high. The beast shall rear back and scatter all of the precious sugary goodness onto your floor. Nobody wants to feel sugar on the bottom of their feet for weeks on end.

5

Next add the vanilla extract, sour cream, and lime juice and zest then beat until fully combined.

6

Slowly, sensually, add the eggs one at a time until they are just combined. Your batter should be thick.

rawr.

7

Divide the batter evenly into your tart pans (or muffin pan) about 3/4 full.

8

Bake in the oven for 18-20 minutes. Keep an eye on these little guys, sometimes they need a little more or a little less time. I find it depends on their mood, or how much love you share with them. (Don't be stingy!)

9

They should have firm edges with a slight wobble in the middle. A little jiggle in the middle is more to love. <3

10

Allow them to cook for 20-30 minutes and then place them in the refrigerator for at least 2 hours, up to overnight. If you plan on leaving them overnight, cover them so they don't get the flavors of the leftovers in your fridge.

11

Now is your time to shine! Add any topping you wish, fruity or savory-sweet, it is for you to decide. I used a coconut based salted caramel*, whipped cream, and fresh berries.

Salted caramel sauce
12

While your cheesecakes are baking heat the butter over medium-low heat allowing it to simmer and stir it occasionally. Allow it to brown (but not burn!), this should take around 5 minutes. Add in the sweetener, heavy cream, and salt.

13

Pour in the molasses and stir until it is just combined. You can use vanilla extract here instead if you don't like the punch of molasses.

14

Turn down to a simmer, make sure it is at a low heat or your caramel can split. Resist the urge to stir, just let the caramel sit and relax for 15 minutes. Once it's thickened, season to taste and it is ready to go. Your caramel should be thick, but you should be able to pour it.

15

I like my caramel a little on the salty side to counter-balance the sweet, but if you aren't a fan you can use unsalted butter instead.

Drizzle, drizzle, and yum. Be creative! Pour it over the whole thing, or freeze it and cut it into pretty circles to go on top. Decorate to your heart's content.

The possibilities are endless. *~*

Ingredients

 10 oz Softened cream cheese (vegan cream cheese like Miyoko)
 2 Eggs at room temperature (just egg will work as well or chia seeds)
  cup Full-fat sour cream (vegan cream cheese or silken tofu)
 1 tsp Vanilla extract
 2 tsp Fresh lime juice
 ½ tsp Lime zest
Graham Cracker Crust
 1 cup Catalina Crunch Honey Graham Cereal
 ¼ cup Melted salted butter (or unsalted if you prefer it less salty) or use vegan butter
 1 tbsp Granulated sugar substitute
 1 tbsp Brown sugar substitute
 1 tsp Kosher salt*
 1 tsp Ground ginger
 1 tsp Ground cinnamon
Salted Caramel Sauce
 ¼ cup (56g) Grass-fed salted butter or unsalted if you like it more on the sweet side
 ¼ cup Allulose or your favorite finely ground granulated sugar. Not caster sugar(powdered) just a more fine texture.
 ½ cup (118 ml) heavy cream
 ½ tsp Kosher salt (or to taste)
 1 tsp Blackstrap molasses (or you can sub with vanilla extract and 2 tsp of brown sugar substitute)

Directions

1

Pre-heat oven to 350° (177°c) spray 12 mini tart pans, or line 12-count muffin pan with cupcake liners. You can just spray the pan in a pinch, but I recommend using liners for less mess if you are using a muffin tin.

2

Are we ready to salsa? Alright, get all the crust ingredients and put your food processors on pulse.

bsszzzer, bsszzzer, bsszzzer

Feel the rhythm and do a little turn and spin. Oh yes, you are rocking it today! 😉

3

After you have a sandy crust, take a healthy scoop and drop it into your tins. It should be malleable so you can squish it like kinetic sand. Make sure to level it out and make it as thin as possible. This will make a crispy yummy crust. I'm not a fan of thick crust, but if you like yours extra t h i c c
you do you.

4

Now you have all of the ingredients to bring your rivals to their knees. Take that, Laura from accounting. In a stand mixer, or hand mixer, beat the cream cheese and sugar together on medium-high speed until it is dreamy-creamy.

It is with grave importance that I tell you to not immediately turn it to medium-high. The beast shall rear back and scatter all of the precious sugary goodness onto your floor. Nobody wants to feel sugar on the bottom of their feet for weeks on end.

5

Next add the vanilla extract, sour cream, and lime juice and zest then beat until fully combined.

6

Slowly, sensually, add the eggs one at a time until they are just combined. Your batter should be thick.

rawr.

7

Divide the batter evenly into your tart pans (or muffin pan) about 3/4 full.

8

Bake in the oven for 18-20 minutes. Keep an eye on these little guys, sometimes they need a little more or a little less time. I find it depends on their mood, or how much love you share with them. (Don't be stingy!)

9

They should have firm edges with a slight wobble in the middle. A little jiggle in the middle is more to love. <3

10

Allow them to cook for 20-30 minutes and then place them in the refrigerator for at least 2 hours, up to overnight. If you plan on leaving them overnight, cover them so they don't get the flavors of the leftovers in your fridge.

11

Now is your time to shine! Add any topping you wish, fruity or savory-sweet, it is for you to decide. I used a coconut based salted caramel*, whipped cream, and fresh berries.

Salted caramel sauce
12

While your cheesecakes are baking heat the butter over medium-low heat allowing it to simmer and stir it occasionally. Allow it to brown (but not burn!), this should take around 5 minutes. Add in the sweetener, heavy cream, and salt.

13

Pour in the molasses and stir until it is just combined. You can use vanilla extract here instead if you don't like the punch of molasses.

14

Turn down to a simmer, make sure it is at a low heat or your caramel can split. Resist the urge to stir, just let the caramel sit and relax for 15 minutes. Once it's thickened, season to taste and it is ready to go. Your caramel should be thick, but you should be able to pour it.

15

I like my caramel a little on the salty side to counter-balance the sweet, but if you aren't a fan you can use unsalted butter instead.

Drizzle, drizzle, and yum. Be creative! Pour it over the whole thing, or freeze it and cut it into pretty circles to go on top. Decorate to your heart's content.

The possibilities are endless. *~*

Keto Mini Cheesecake Tart Recipe With Salted Caramel Recipe

Published by

One thought on “Keto mini cheesecake tarts with salted caramel

Leave a Reply