Cinnamon Cheesecake Cups (keto)

Dessert, Keto, Recipies by nili
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Cinnamon Cheesecake Cups (keto)
Ingredients
  • 1 cup (8oz) cream cheese, room temperature
  • 3 tbsp 45ml full fat, plain Greek yogurt (0% or low fat work as well)
  • 1/4 cup (36g) allulose or granulated sweetener of your choice
  • 2 scoops (24g) Perfect Keto Cinnamon Toast MCT Oil Powder or Cinnamon Toast Collagen Powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 large egg
Garnishes:
  • whipped cream
  • crushed Perfect Keto Cinnamon Cereal
Instructions

  1. In a medium size bowl, beat the cream cheese with a spoon or spatula until smooth. If the cream cheese is too stiff to beat easily by hand, place in the microwave for 10 second intervals, stirring after each one until the cream cheese is soft and easy to stir.

  2. Add in the Greek yogurt, allulose, cinnamon toast MCT oil powder or collagen powder, cinnamon and vanilla. Beat until smooth.

  3. Add the egg and stir just until fully combined. Note: DO NOT beat the batter after the egg is added. This will cause the cheesecake to rise while cooking and give it an eggy texture.

  4. Prepare four 8oz, wide mouth mason jars by spraying with cooking spray or buttering.

  5. Divide the batter evenly between the 4 jars and tap the jars on the counter several times to release any air bubbles. This will enhance the cheesecake's creamy texture.

Instant Pot cooking instructions (my preferred method):
  1. Add 1 and 1/2 cups of water to the liner of your Instant Pot.

  2. Cover the jars with aluminum foil or flat canning jar lids and place on the Instant Pot trivet or a silicone sling in the Instant Pot. The trivet will allow the jars to rest just above the water.

  3. Lock the Instant Pot lid and make sure the steam release is set to the sealing position. Set the cook time to 10 minutes on LOW pressure. When the cook time is complete, allow the pressure to release naturally for 5 minutes, then quickly release the rest of the pressure. Remove the cheesecakes from the pot and allow to cool on a wire rack, uncovered for about 45 minutes. Transfer the cheesecakes to the refrigerator and allow to chill for at least 2 hours.

  4. Once fully chilled. Garnish the cheesecakes with whipped cream and a sprinkle of the cereal crumbs. Serve and enjoy!

Oven cooking instructions:

  1. Preheat your oven to 300°. Put the cheesecakes in the oven, uncovered on the middle rack and place a pan or baking dish of hot water directly underneath the cheesecakes on the lowest rack. This will provide steam that will help keep the cheesecake from drying out. Bake for 35 minutes or until the cheesecakes are set with just a little jiggle remaining in the center. Remove the cheesecakes from the oven and allow to cool on a wire rack for about 45 minutes. Transfer the cheesecakes to the refrigerator and allow to chill for at least 2 hours.

  2. Once fully chilled. Garnish the cheesecakes with whipped cream and a sprinkle of cereal crumbs. Serve and enjoy!