Keto No-Bake Mini Eggnog Cheesecake Recipe

DIRECTIONS

1. Measure out the cream cheese and sour cream into a large mixing bowl and set aside to come to room temperature, 15-20 minutes.
2. Meanwhile, prepare a mini muffin pan with 12 liners. Divide each of the two Atkins Vanilla Pecan Crisp Bars into 6 equal pieces. Crumble one section of bar into the bottom of each mini muffin liner and use your fingers to press hard to form a crust on the bottom. Set aside.
3. Once at room temperature, use a hand mixer on low to combine the sour cream and cream cheese until creamy and uniform in texture. Add 2 tablespoons powdered erythritol and beat on medium until well combined and lightened. Add the vanilla, cinnamon and nutmeg and mix until well combined.
4. In a small mixing bowl, use clean beaters to whip the cream until soft peaks begin to form. Sprinkle on 2 teaspoons powdered erythritol and continue to beat until firm peaks form.
5. Scrape the whipped cream into the bowl with the cream cheese mixture and gently incorporate using the hand mixer and scraping down the sides until no streaks of cream remain.
6. Top each mini cheesecake crust with 2 heaping tablespoons cream cheese filling. Place in the refrigerator to set for at least 2 hours before serving.