keto Blueberry Cheesecake Cups
“Introducing our latest keto masterpiece: Blueberry Cheesecake Cups! Each bite is a symphony of flavors—crunchy peanut butter crust paired with a lusciously creamy cheesecake filling infused with bursts of fresh blueberries. These delightful treats are not just low-carb and sugar-free but also incredibly satisfying. Perfect for those looking to indulge without compromising their keto goals.
Here’s a detailed recipe for keto-friendly Blueberry Cheesecake Cups:
Ingredients:
Crust:
- 6 tablespoons natural peanut butter (creamy or crunchy, unsweetened)
- 1/4 cup granulated sugar substitute (such as erythritol or monk fruit)
- 2 eggs
- 1 teaspoon vanilla extract
Filling:
- 1 box sugar-free cheesecake flavored instant pudding mix
- 2 cups heavy whipping cream
- 1 cup fresh blueberries
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Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
- In a mixing bowl, combine the peanut butter, sugar substitute, eggs, and vanilla extract. Mix well using a hand mixer or a whisk until smooth and well combined.
- Divide the mixture evenly among the muffin pan cups. Press the mixture firmly into the bottom and slightly up the sides of each cup to form a crust.
- Bake the crusts in the preheated oven for about 15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely in the pan.
- Prepare the Filling:
- In a large mixing bowl, combine the sugar-free cheesecake pudding mix and heavy whipping cream.
- Beat with a hand mixer or stand mixer on medium-high speed until the mixture becomes thick and forms stiff peaks. This usually takes a few minutes.
- Gently fold in the fresh blueberries using a spatula until they are evenly distributed throughout the cheesecake filling.
- Assemble the Cups:
- Once the crusts are completely cooled, spoon the cheesecake filling into each cup, filling them to the top.
- Smooth the tops of the cheesecake cups with the back of a spoon or a spatula.
- Chill and Serve:
- Place the muffin pan in the refrigerator and chill the cheesecake cups for at least 2 hours, or until they are firm and set.
- Once chilled, carefully remove the cheesecake cups from the muffin pan. If using paper liners, gently peel them away.
- Serve chilled and enjoy these delightful keto Blueberry Cheesecake Cups as a deliciously satisfying dessert!
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
