Magical Mini Sugar Free Cheesecakes

This recipe happened completely by mistake. I had found a tub of mascarpone in my fridge (which was nearing its expiration date) and decided to investigate some Sugar Free desserts.

I found a recipe for ‘Egg fast Caramel Macchiato cheesecakes’ at and decided to modify it to my more ‘neutral’, Sugar Free taste buds.

My version is NOT sweet, my brother specifically commented on this but I LOVED them and even had some for breakfast!

Mini magical cheesecakes

Also please note that I do not eat these everyday or even every week. This probably happens every couple of months. I aim to eat real food and have dessert occasionally.


For the cheesecakes:
    • 250g of full fat cream cheese which needs to be softened
    • 2 Tbsp unsalted butter
    • 3 eggs
    • 4 Tbsp of cream
For the ‘icing’:
  • 3 Tbsp unsalted butter
  • 250g Mascarpone cheese, softened

Top with: blueberries, chopped almonds and pecan nuts and lemon zest.


For the cheesecakes:
    • Combine all of the cheesecake ingredients and blend until smooth.
    • Grease a cupcake pan (I used a mini cupcake pan).
    • Pour mixture in cupcake pan and bake at 180 degrees (C) for approximately 15 minutes.
    • Remove, allow to cool and refrigerate for at least 3 hours.
For the ‘icing’:
  • Soften butter and Mascarpone. Mix together and spread on mini cheesecakes. Top with  nuts of your choice and LEMON ZEST (this makes a big difference).
    Leftovers for breakfast

    Leftovers for breakfast

Enjoy and let me know your thoughts,

xxx Karen

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