Keto Toffee Crunch Cheesecake
Good morning!
I am super happy to share my recipe for Justines Toffee Cookie mini cheesecakes. The following ingredients were mainly eyeballed (as I was experimenting) and can all be adjusted to suit :)
Grease a 6 to 8 cup muffin tin
Preheat oven to 160 c
Keto Cheesecake Crust:
1/2 Cup of Almond Flour (I used fined)
Pinch of salt
2 Tbs Butter - Melted
1/2 Justine's cookie blitzed to a crumb - I used the Keto Toffee Crunch Cookie because it's my favourite! (Save the other half for the topping)
2 tsp Cocoa
Method:
Mix dry ingredients well, then add melted butter. Mix well (The crust shouldn't be too moist or too crumbly). Press with fingers into greased muffin cups (about 1/4 way up) and bake for approx 8 to10 minutes - Allow to cool while you make the filling.
Keto Cheesecake Filling:
200 gms of Cream Cheese - full fat
1/3 c of Justine's Erythritol , powdered. You could use less if you don't enjoy a sweet cheesecake
1 egg (Because I used a super fresh egg from my chooks, the filling went yellow, but so creamy!
1/2 tsp Vanilla Essence
1 tsp Lemon Juice
Method:
Beat the cream cheese until smooth, then add the rest of the ingredients and beat again until very smooth. (I found that if it was too runny I added more cream cheese). I taste tested here to see if I needed to add more Vanilla or Lemon. I did add more lemon juice as I like mine tart. Poor onto the cooled crust and bake for apprx 18 to 20 minutes. Should be wobbly but firm.
Once cooked, sprinkle over the remainder of the crumbed Justines Toffee Cookie, add fruit if you like!
Enjoy!
This would be one of my favs and one I will make again and again. My hubby isn't that much of a cheesecake fan however he loved this!
Thanks so much
Nina