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Gluten Free Skinny Eggnog Cheesecakes

Sandi Gaertner
Easy skinny gluten free eggnog cheesecakes
5 from 7 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6 cheesecakes
Calories 207 kcal

Ingredients
  

  • 2 blocks of Greek cream cheese (each block is 8 ounces)
  • 3 tablespoons sugar
  • 1 1/2 cups eggnog
  • 1/2 teaspoon allspice
  • 1 teaspoons cinnamon (1 teaspoon for cheesecake, 1/2 teaspoon for the crust)
  • 3 large eggs
  • 1 teaspoon vanilla bean paste I love Rodelle's
  • CRUST
  • 2 teaspoons coconut oil
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon

Instructions
 

  • Remove cream cheese from the refrigerator and allow to soften to room temperature.
  • Preheat the oven to 325 degrees.
  • Spray mini springform pans with coconut oil to prevent sticking.
  • In a large bowl, add all wet ingredients. Use an electric mixer to beat until creamy.
  • In a small bowl, add almond meal, melted coconut oil, and 1/2 teaspoon cinnamon. Mix well. This is for the crust.
  • Put some of the almond meal in the bottom of each springform pan and press down to flatten.
  • Pour cheesecake batter on top of the crust. Place mini springform pans into a larger pan. Optional: Sprinkle cinnamon on top of each cheesecake.
  • Bake for 30 minutes. Turn oven off and open the door to allow the cheesecakes to cool slowly to prevent cracking.
  • Chill in the refrigerator.

Nutrition

Serving: 1gCalories: 207kcalCarbohydrates: 15gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 136mgSodium: 89mgFiber: 2gSugar: 12g
Keyword gluten free eggnog cheesecake, skinny eggnog cheesecake
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