Cookie Creamers

SERVINGS: 12 MINI CHEESECAKES

Creamy, dreamy mini cheesecakes made with a low-carb cookie crust, a fluffy cheesecake filling, and topped with a swirl of sugar-free whipped cream and a mini sugar-free chocolate cookie. A perfect make-ahead dessert for those watching their sugar!

Ingredients:

Cheesecake Filling

8 oz full-fat brick-style cream cheese, softened
¼ cup powdered monk fruit sweetener (or Swerve Confectioners)
2 tbsp sour cream, room temperature
1 tsp vanilla extract
½ cup heavy whipping cream, cold
2 tbsp powdered monk fruit sweetener (for whipped cream)
¼ cup sugar-free chocolate cookie crumbs
¼ cup chopped sugar-free sandwich cookies

Whipped Cream Topping

½ cup heavy whipping cream, cold
1 tbsp powdered monk fruit sweetener
½ tsp vanilla extract
1–2 tbsp cookie crumbs (optional)
Mini sugar-free chocolate cookie for garnish (optional)

Crust

1 ¼ cups crushed sugar-free chocolate sandwich cookies (like Catalina Crunch, HighKey, or
homemade keto cookies)
3 tbsp melted unsalted butter

Instructions

1. Make the Crust
In a bowl, combine crushed sugar-free cookies and melted butter.
Line a 12-cup muffin tin with paper liners (use non-stick spray if needed).
Divide crust mixture evenly among the cups and press firmly into the bottoms.
Chill in the fridge while you make the filling.
2. Make the Cheesecake Filling
In a medium bowl, beat cream cheese and monk fruit sweetener until smooth.
Add sour cream and vanilla, beat until creamy.
In a separate bowl, whip heavy cream + powdered sweetener until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.
Fold in cookie crumbs and chopped cookies.
Spoon the filling over the chilled crusts and smooth the tops.
Chill for 3–4 hours, or until set.
3. Make Whipped Cream Topping
Whip cream, sweetener, and vanilla until stiff peaks form.
Pipe a swirl onto each cheesecake.
Garnish with cookie crumbs or a mini sugar-free cookie, if desired.

NUTRITION Per Serving % of Daily Value

Calories 210 —
Total Fat 19.1g —
Saturated Fat 10.3g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 5.1g —
Trans Fat 0g —
Cholesterol 50mg —
Sodium 125mg ~5%
Total Carbohydrates 5.4g —
Dietary Fiber 1.2g —
Total Sugars 1.3g —
Protein 3.2g —
Vitamin A 160mcg ~18%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 90mg ~2%
Calcium 60mg ~5%
Iron 0.7mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here