Keto No-Bake Mini Eggnog Cheesecake Recipe
![Atkins Keto No-Bake Mini Eggnog Cheesecake](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e5834d82ab47fb649a6abf6bb6a08f15_05d6ac55-fe48-43ed-90bd-f11355ea5060.jpg)
1.5g
Net Carbs
Net Carbs
Prep Time: 150 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.7g
Protein
9.5g
Fat
1.7g
Fiber
108.3cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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6 oz Cream Cheese
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0 2/3 Tbsp Sour Cream
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2 bar Atkins Vanilla Pecan Crisp Bar
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2 tablespoon Confectioners (powdered) erythritol
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0 1/2 tsp Vanilla Extract
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0 1/2 tsp Cinnamon, ground
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0 1/4 tsp Nutmeg, ground
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6 Tbsp Cream, heavy, liquid
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2 teaspoon Confectioners (powdered) erythritol
DIRECTIONS
- Measure out the cream cheese and sour cream into a large mixing bowl and set aside to come to room temperature, 15-20 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
Cooking Tip