Strawberry Dragon Fruit Mini Cheesecakes

 One of my favorite things about summertime is ice cream. Ice cream does not fit in with my new low carb life though. So when I made these frozen mini cheesecakes low carb they fill that summer craving perfectly. Fruity, creamy and delicious. I could eat all 15 at one time. I won't....well...no, no I will share with my family. Oh! And they are super easy to make. A great no bake option for the hot summer days and nights. This recipe works with any fruit you have, fresh or frozen.  That is any fruit that works for your dietary needs can be used. 

Strawberry Dragon Fruit Mini Cheesecakes

Crust:

65 grams butter, melted

84 grams Blue Diamond Almond Flour

30 grams Terrasoul Toasted Coconut Chips

3 T Lakanto Powdered sweetener

I toast my almond flour in a dry low heat skillet. Then mix all ingredients together. Press evenly into the bottom of 15 silicone cupcake liners. Set aside.

Cheesecake:

12 ounces cream cheese

5 T heavy cream

99 grams strawberries

73 grams Sprouts frozen Dragon Fruit cubes

5 T Lakanto powdered sweetener

12 large drops Now Better Stevia liquid sweetener in French Vanilla

Place all ingredients into a blender or food processor and blend to smooth. Pour evenly over crusts. Freeze for at least 2 hours to set cheesecakes. 

So yummy. Enjoy!