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Bake Believe’s White Chocolate Mini Cheesecakes with Buttered Pears & Pecans

(No Sugar Added, Low Carb, Keto, Gluten Free)

Yield: 4 mini cheesecakes (1 serving = ½ mini cheesecake)

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Cooling Time: 6 hours
  • Total Time: 18 minutes (+ 6 hours chill time)

Ingredients:

For the Cheesecake:
  • ¼ cup Bake Believe ™ No Sugar Added White Baking Chips
  • 1 teaspoon coconut oil
  • 2 (8 oz) bricks full fat cream cheese, room temperature
  • ½ cup heavy whipping cream
  • ¼ cup full fat sour cream, room temperature
  • ½ cup powdered monk fruit sweetener
  • 2 teaspoons pure vanilla extract

For the Pear Topping:

  • ¼ cup Bake Believe ™ No Sugar Added White Baking Chips
  • 2 Tablespoons raw pecans, chopped
  • 2 Tablespoons unsalted butter, melted
  • 1 small pear, diced
  • ½ teaspoon lemon juice
  • 1 Tbsp monk fruit sweetener
  • ½ teaspoon ground cinnamon
  • 1 tsp coconut oil

Instructions

  1. On the stove or in the microwave, melt the Bake Believe No Sugar Added White Baking Chips and coconut oil. Set aside to cool slightly.
  2. In a large mixing bowl with an electric mixer, beat cream cheese until smooth. Add heavy whipping cream, sour cream, sweetener, and vanilla extract. Beat 1-2 minutes, until fluffy.
  3. Add melted white baking chips and beat until incorporated.
  4. Divide mixture between 4 mini springform pans. Transfer to refrigerator and chill at least 6 hours, until set.
  5. Just before serving, prepare pear topping. In a skillet, toast pecans over medium heat for 2-3 minutes, until fragrant. Remove and set aside.
  6. In the same pan, melt butter. Add pears, lemon juice, sweetener, and cinnamon. Stir to coat. Cook 2-3 minutes, until pears are tender and glaze is thickened. Add pecans and stir to combine. Set aside to cool slightly.
  7. On the stove or in the microwave, melt white baking chips and coconut oil.
  8. Spoon buttered pears and pecans over cheesecakes. Drizzle with melted chocolate.
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