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Sugarfree mini mandarine cheesecake

Sugarfree mini mandarine cheesecake

Sugarfree mini mandarine cheesecake

Preparation time: 30 min.
Baking time: 45 min.
3 portions

It takes a bit of effort, but it's worth it! This sugarfree mini mandarine cheesecake is the ideal treat to enjoy with your coffee. Thanks to the homemade mandarine syrup, this mini cheesecake has a refreshing taste. Before you start with the cheesecake itself, you'll first make your own sugarfree cookies, such as these low carb almond cookies. So make sure to prepare the sugarfree cookies in advance. Then, you can dive into this delicious recipe for sugarfree mini mandarine cheesecake!


Sugarfree Mini Mandarine Cheesecake

  • 60 grams sugarfree cookies, for example, these low carb almond cookies
  • 20 grams butter
  • 200 grams cream cheese
  • 30 ml heavy cream
  • 20 grams Steviala Bourbon Vanilla drops
  • 25 grams Steviala Ery-Bronze
  • 2 teaspoons homemade mandarin syrup (made from 2 mandarins)
  • 1 teaspoon cornstarch

Baking supplies

  • saucepan
  • oven
  • springform pan (between 12 and 15 cm in diameter)
  • parchment paper
  • mixing bowl
  • hand mixer


Making Sugafree Mandarine Syrup

First, start by making the sugarfree mandarine syrup. Peel 2 mandarins and remove the seeds. Then, puree the mandarins in a blender or with an immersion blender. Next, transfer the mandarin puree to a saucepan and bring it to a boil. Let it simmer for a while. Afterward, strain the mandarine puree through a sieve to remove any peels and membranes. Then, boil the juice until it thickens into a syrup. Let it cool and set it aside.

Making Sugarfree Mini Mandarin Cheesecake

Start by baking your favorite sugarfree cookies, like these low carb almond cookies. Let these cookies cool completely to become crisp. You'll use these cookies for the crust later.

Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit). Grease a mini springform pan and line it with parchment paper. Then, melt the butter. Next, crush the cookies into crumbs and mix them with the melted butter. Spread this mixture evenly on the bottom of the cheesecake pan and press it down firmly. Place the cheesecake crust in the refrigerator.

Next, prepare the cheesecake filling. Mix the cream cheese with a hand mixer until it becomes smooth and creamy. Then, mix in the Steviala Ery-Bronze, cornstarch, Steviala Bourbon Vanilla drops, and mandarin syrup until well combined. Add the heavy cream as well, being careful not to overmix.

Get the cheesecake crust from the refrigerator. Pour the cream cheese mixture over the crust. Wrap the springform pan in 4 layers of aluminum foil and place it in a larger pan. Pour about 3 to 4 cm of boiling water into the larger pan. If you don't have a pan large enough, you can place a baking dish with water in the oven.

Place the cheesecake in the preheated oven and bake it for 45 minutes. Then, crack the oven door slightly and allow the cheesecake to cool in the oven for 30 to 60 minutes. Afterward, carefully remove the cheesecake from the oven and remove the aluminum foil. Finally, let the cheesecake cool completely in the refrigerator. This cheesecake needs time to set. Only then should you remove the springform pan.

Nutritional values per portion

  • Calorieën: 363
  • Carbohydrates: 8.4
  • Fats: 34.4
  • Proteins: 5.5

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