This is an easy recipe for mini cheesecake bites. Only 7 simple ingredients and 15 minutes needed to prepare this delicious healthy dessert. Gluten-Free. Low Carb.
Prep Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Serving Size 12servings
Ingredients
1cuppecans
2 tablespoonsbutter, melted
3tablespoonshoney
8ouncescream cheese,softened
2tablespoonsfresh lemon juice
lemon zest
Instructions
Add the pecans, butter and 1 tablespoon of honey to a food processor and blend until relatively smooth. You can also leave it chunkier if you desire.
Use a rubber spatula to scrape out the pecan crust as well as you can.
Now, add the cream cheese, lemon juice, zest from 1 lemon and the rest of the honey to the same processor and blend until well combined.
Divide the base mix evenly between muffin tins. Press it down with your fingers or a spoon until flat.
Use two spoons or a piping bag to top the pecan base with the cheesecake filling.
Notes
I like to keep these bites in a container in the freezer and take it out about 10 minutes before serving.
To make a full size cheesecake, double the recipe for the filling and the crust.