Easy Keto Blackberry (or any flavor) Mini Cheesecakes

This recipe is designed to teach everyone how to make easy keto blackberry (or any flavor) mini cheesecakes

Course Dessert

Prep Time 7

Cook Time 0

Servings mini cheesecakes

112 grams (1 cup) coconut flour
21 grams (1/4 cup) cocoa powder
57 grams (1/2 cup) granulated sugar substitute with I use granulated monkfruit sweetener
1/4 tsp salt
1 tsp vanilla extract
1/2 cup butter, melted and cooled

118 ml (1/2 cup) HOT water
8 grams (2 1/2 tsp) unflavored gelatin powder
16 oz room temperature cream cheese, softened
123 grams (1/2 cup) room temperature vanilla or unflavored Greek yogurt
133 grams (2/3 cup) granulated sugar substitute I use granulated monkfruit sweetener
80 grams (1/4 cup) blackberry jam or flavor of choice
optional topping of choice I used finely chopped keto chocolate

Line 24 muffin cups with silicone liners. Set aside. Sift the dry ingredients into a medium mixing bowl until there are no lumps. Use a fork and stir the vanilla and butter into the dry ingredients until the dry ingredients are wet and sticking together.
Scoop the crust mixture 2 to 3 TBS at a time into the prepared muffin cups. Use fingers or the back of a measuring spoon and press the crust firmly throughout the bottom of the liners. Place the crust in the refrigerator until ready to use.

Pour the HOT water into a small bowl. Sprinkle the gelatin powder over the water, Use a fork and stir the gelatin and water together for 1 minute or until the powder is fully dissolved. Pour the gelatin mixture into a large mixer bowl. Add the cream cheese to the bowl. Beat on medium for 2 minutes or until smooth. Add the yogurt and beat on medium for 1 minutes or until creamy.
Add the sugar substitute and the jam. Beat on medium 1 minute or until fluffy. Stop and scrape down the sides of the mixing bowl as needed. Remove the crust from the refrigerator. Scoop the cheesecake mixture out 3 TBS at a time over the crust in the prepared muffin cups.
Use a butter knife and smooth the mixture evenly to create a smooth top on each cheesecake. Refrigerate for 6 hours or up to overnight until firm. Once firm remove the cheesecakes from the refrigerator. Eat plain or top with the toppings of choice and serve.