Keto No-Bake Mini Eggnog Cheesecake
1.5g
Net Carbs
3.7g
Protein
9.5g
Fat
1.7g
Fiber
108
Calories
Ingredients:
- 2 tablespoons Confectioners (powdered) erythritol
- 1/4 teaspoon Nutmeg, ground
- 6 tablespoons Cream, heavy, liquid
- 2 teaspoons Confectioners (powdered) erythritol
- 2 bars Atkins Vanilla Pecan Crisp Bar
- 1/2 teaspoon Vanilla Extract
- 2/3 tablespoon Sour Cream
- 6 ounces Cream Cheese
- 1/2 teaspoon Cinnamon, ground
Directions:
- Measure out the cream cheese and sour cream into a large mixing bowl and set aside to come to room temperature, 15-20 minutes.
- Meanwhile, prepare a mini muffin pan with 12 liners. Divide each of the two Atkins Vanilla Pecan Crisp Bars into 6 equal pieces. Crumble one section of bar into the bottom of each mini muffin liner and use your fingers to press hard to form a crust on the bottom. Set aside.
- Once at room temperature, use a hand mixer on low to combine the sour cream and cream cheese until creamy and uniform in texture. Add 2 tablespoons powdered erythritol and beat on medium until well combined and lightened. Add the vanilla, cinnamon and nutmeg and mix until well combined.
- In a small mixing bowl, use clean beaters to whip the cream until soft peaks begin to form. Sprinkle on 2 teaspoons powdered erythritol and continue to beat until firm peaks form.
- Scrape the whipped cream into the bowl with the cream cheese mixture and gently incorporate using the hand mixer and scraping down the sides until no streaks of cream remain.
- Top each mini cheesecake crust with 2 heaping tablespoons cream cheese filling. Place in the refrigerator to set for at least 2 hours before serving.
