These low carb cheesecake tarts are topped with a sweet and tart blueberry sauce and are perfect
for the holiday season. With a few ingredients you can easily make these tasty bite size treats to
take to a party or to have on hand for yourself.
Keyword blueberries, cheesecake, low carb
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 121 kcal
1 cup Swerve sweetener
2 packages cream cheese, softened
1 teaspoon vanilla
1 cup blueberries
2 tablespoons water
2 tablespoons Torani sugar free raspberry
Preheat oven to 350 degrees F.
In a mixing bowl, add the cream cheese and Swerve sweetener. Using a hand mixer, beat until nice
Next add the vanilla and eggs and mix until well blended.
Add foil cups to muffin tin and then spoon mixture into cups. This recipe made 15 tarts for me.
Place in the middle rack of the oven and cook fro 30- 35 minutes. Check towards the end to make
sure it’s not burning but you do want it to set up. Take out of the oven and cool off. Then refrigerate
for 1 hour.
Meanwhile add the blueberries and water to a small sauce pan. Cook until the blueberries
breakdown and create a sauce. About 10 minutes.
When done add the sugar free syrup and mix well. Let cool. Then take out the cheesecakes out of
the refrigerator and top with the blueberry topping. Keep refrigerated until ready to eat.
You can use sweetener instead of the Torani sugar free syrup. If so add to the blueberries from the
start so it can dissolve and cook down with the berries.
You should keep these refrigerated and take out when serving. I don’t think anyone will notice that
they are low carb and sugar free. My father in law who is diabetic just loved them. The nutritional
information for 1 tart is:
121 cals / 11.3g fat / 2.6g carbs / 0.3g fiber / 2.7 protein = 2.3g net carbs
Recipe source : https://mylifecookbook.com/