Carrot Cake Cheesecake Cups


  • 10 Carrot Cake Cookies without icing
  • 6 tbsp melted butter
  • 2 blocks softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup Erythritol
  • 3 tsp vanilla


Make cookie crumbs crust by crushing cookies in a ziplock bag and mix in melted butter. Divide crumbs into 6 ramekins and press into each base to form a crust. Bake for 12 minutes and set aside to cool. Beat softened cream cheese in a mixing bowl until smooth, add 1/2 cup sugar substitute and vanilla. Mix until sugar substitute is dissolved. In a separate bowl, whip heavy whipping cream and 1/4 cup sugar substitute until stiff peaks form. Fold whipped cream into cream cheese mixture. Top crusts with cheesecake mixture and chill in refrigerator until ready to serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories 490
Total Fat 49.2g
Net Carbohydrates 4g
Protein 8.4g
Disclaimer: Nutrition is approximate.