Post-Bariatric Mini Cheesecake Bites
Every now and then, everyone needs a little treat. When following a low fat, low carb, high protein diet, it’s often hard to find a treat that fits the right parameters. However, these Mini Cheesecake Bites are a delicious little treat that won’t hurt your tummy, and will satisfy a craving for something sweet!
Cheesecake is one of my absolute favorite desserts on the planet. If I had a choice between cheesecake and ice cream, or cake, or pie, or brownies, or (I think you get the picture), I’d choose cheesecake nine out of ten times. There’s something about it, especially when it has cherry pie filling on top.
The biggest problem that I have is that not everyone in my house shares the same love of cheesecake, so it doesn’t make sense for me to make a huge cheesecake, which would inevitably land in the trash a few days later with only a bit actually eaten. After having bariatric surgery, it’s probably not in anyone’s best interest to make cheesecake and hope that it wouldn’t make you sick.
I was thinking about cheesecake not too long ago, wishing I could have some. I remembered a friend of mine making little mini cheesecake in mini muffin tins and it sparked an idea to make a bariatric friendly version!
How to make Bariatric-friendly Mini Cheesecake Bites
Everything about this recipe is easy. If you’re already following a bariatric diet, chases are that you’ll have most of the required ingredients in your pantry or fridge.
Begin by melting your butter in a small bowl and then mixing in almond flour (1). This is the crust for your mini cheesecake bites, rather than using the traditional butter and graham cracker crumbs. The almond flour is delicious and it’s a healthier option. Divide the crust mixture evenly into your paper lined muffin tins and pop them in the oven and bake (2).
In a separate bowl, beat the cream cheese until it is fluffy, then gradually add your sweetener (I used Monk Fruit). Finally, add the egg, vanilla, Greek yogurt, lemon juice, and salt and beat until combined.
Pour the cheesecake mixture over the baked and cools almond crusts. I like using this OXO medium scoop – it fills the cheesecake mixture to the top of the paper lining perfectly (3). Tap the muffin tin on the counter to remove any bubbles. Bake until no longer jiggly. Remove from the oven and cook on a rack until room temperature (4). Then move to the refrigerator and cool for at least four hours. When you take them out of the refrigerator, don’t be surprised if they sunk a bit. This is totally normal!
Toppings, anyone?
For certain, you can eat these cheesecakes as is. But if you’re craving a little something extra, or have an unnatural obsession with cherry pie filling, you can go for that. Once again, it’s important to find a sugar free option. I found a sugar free cherry pie filling, and I’ll admit that it’s delicious. But the one can provides much more than you need for the number of mini cheesecakes this recipe makes, so you will need to get creative on what to do with the remainder.
Otherwise you could use fresh fruit as a topping,which is a delicious option, too!
I hope you try this recipe and let me know how you like it!
Notes:
- I always use low fat, or Neufchâtel cream cheese since having surgery. It’s lower in fat but you really can’t taste the difference.
- I also used fat free Greek yogurt instead of sour cream, which is what you usually find in cheesecake. It doesn’t make a huge difference, but I think the fat free yogurt tastes better than fat free sour cream.
- You can make these without the crust, if you prefer and they’re just as yummy, but I found that the lack of crust causes the cheesecake to sink quite a bit.
Bariatric Mini Cheesecake bites
Equipment
- hand mixer
Ingredients
- 1 Tbsp Nsalted butter melted
- ¼ cup Almond Flour
- 8 oz Low fat or Neufchâtel Cream Cheese softened
- 2 Tbsp Munkfruit Sweetener (or alternate sugar-free sweetener if your choice)
- 1 egg
- 1 ½ Tbsp Fat-free Greek yogurt
- 1 tsp Vanilla extract
- 2 Tbsp lemon juice
- ⅛ tsp salt
- Sugarfree Cherry pie filling (or your choice of topping)
Instructions
- Melt the butter in a small bowl and mix in the almond flour. Distribute evenly into lined mini cupcake tins and press the crust into the bottom of the cups.
- Bake at 325° for 10 minutes and remove to a rack to cool.
- In another medium sized bowl, beat the softened cream cheese until fluffy. Gradually add the monk fruit and mix well. Add the yogurt, egg, vanilla, lemon juice, and salt and beat until combined.
- Pour the cheesecake mixture onto the cooled almond crusts. Fill up to the top of the papers to ensure a full bite of cheesecake in each cup.
- Bake at 325° for 18-20 minutes, until no longer jiggly. Remove from oven onto a cooling rack. One cooled, refrigerate for at least 4 hours. Serve with your favorite topping and enjoy!
Notes
- I always use low fat, or Neufchâtel cream cheese since having surgery.
- I also used fat free Greek yogurt instead of sour cream, which is what you usually find in cheesecake. It doesn’t make a huge difference, but I think the fat free yogurt tastes better than fat free sour cream.
- You can make these without the crust, if you prefer and they’re just as yummy, but I found that the lack of crust causes the cheesecake to sink quite a bit.
Post Disclaimer
I am not a doctor or a dietitian. The information I provide is based on my personal experience. Any recommendations I may make about nutrition, supplements, lifestyle, or fitness, or information provided to you on this website should be discussed between you and your doctor. The information on this site does not take the place of professional medical advice.
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