Low carb gluten free no bake mini ricotta cheesecakes that will keep your portion size in control. Guilt-free high fat snacks with only 3 grams net carbs.
Lately, sweets have been all about portion control for me. I find that molds are a great way to even out a recipe that doesn’t require any slicing or measuring. Like these delicious no bake mini ricotta cheesecakes!
I’ve also been into the quick and easy type of recipes. There are so many things to do and not enough time to do all of them.
When it comes to blogging, I finally decided that I need to hire help. I just can’t do it all by myself anymore, especially while keeping up a full time job.
LOW CARB TIPS and TRICKS
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Since returning to this blog a little over a year ago, I have been committed to publishing a minimum of 2 posts a week, but I prefer doing 3. Sometimes, it’s close to impossible to get that extra post in, but I’ve been pretty successful squeezing it in.
Although I am capable of handling the technical aspects of blogging, I ended up hiring a web designer earlier this year. I just didn’t have time to make the design changes I wanted.
Last year during my Thanksgiving holiday break from work, I spent a full two days redesigning this blog. I’m at a point now, where it just makes more sense to hire help so I can enjoy more time with my family.
I know a lot of people have complained about the ads on this blog. Realize that this is required to bring in enough money to keep this blog going.
I have been slowly removing some of the ads and trying to arrange them so they aren’t too annoying. I also upgraded the computer hosting this site to help speed things up. And, I’m planning to hire a virtual assistant to free up more of my time.
There’s so many things going on behind the scenes of a blog. It’s not all fun either. Sure, you get great goodies in the mail to try and share with your readers, but there’s a lot of hard work that has to be done to keep a blog going with fresh content each week.
I love to share my food creations with others like these low carb gluten free no bake mini ricotta cheesecakes. I enjoy connecting with people who have discovered the many benefits that a low carb diet offers.
Over the last five years, I have met so many wonderful people that have told me how much my recipes have helped them. This is what has truly driven me to continue with this website and even take the step to start another blog at All Natural Ideas where I plan to share even more information on how to live a healthier, longer, and happier life.
If you are reading this section of the recipe post, I’m really glad to have you here. I know many people will just scroll right down to the bottom for the low carb no bake mini ricotta cheesecakes recipe. So thanks for actually reading!!!
Now, back to controlling your dessert portions. I have some great silicone cupcake liners that I picked up at a local TJ Maxx years ago.
I’ve also used them for making baked cheesecake muffins. These handy silicone molds were just the right size to make my latest recipe, low carb gluten free no bake mini ricotta cheesecakes.
My only complaint is that the narrow bottom of the silicone muffin molds made it a bit difficult to remove the cheesecakes. However, I just ate most of these no bake mini ricotta cheesecakes right out of the molds!
I made these with the fantastic Sukrin Fiber Gold Syrup, but I’ve read that the fiber carbs in this syrup can spike insulin so please it is with caution. If you happen to be sensitive to the fiber sweetener, you can still make these low carb mini ricotta cheesecakes by using a sugar free pancake syrup instead.
No Bake Mini Ricotta Cheesecakes
No Bake Mini Ricotta Cheesecakes
- 8 ounces cream cheese
- 1/2 cup whole ricotta cheese
- 1/8 teaspoon sea salt
- 2 tablespoons Sukrin Gold Fiber Syrup or low carb pancake syrup
- Sukrin Gold Fiber Syrup or other low carb syrup, optional
Thoroughly mix all crust ingredients. Distribute between 8 silicone muffin cups. Press firmly onto bottom. Freeze to firm.
Blend all filling ingredients until mixture is smooth and thick. Spoon cheese mixture into muffin cups. Refrigerate for several hours or overnight until set.
Serve as is, or top with additional sweet syrup.
Makes 8 servings
3g net carbs