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Mini BochaSweet Cinnamon Roll Cheesecakes

What happens when you combine a cupcake, cream cheese, and cinnamon to create a healthy treat? You get Mini BochaSweet Cinnamon Roll Cheesecakes that stimulate your taste buds!

This delicious bite-sized treat instantly melts in your mouth and explodes with sweetness. Chances are you had to give up sweet tasting foods due to lifestyle goals or health reasons. A BochaSweet lifestyle now allows you to experience a culinary life to the fullest — sweet is now healthy. BochaSweet fits in perfectly to a low carb, ketogenic, or diabetic-friendly diet. Those same recipes you’ve been dying to enjoy from mainstream food bloggers or cooking channels have received a MAKEOVER. This is all thanks to our supreme sugar replacement. That reality is in your hands now.

Mini BochaSweet Cinnamon Roll Cheesecake

Choosing BochaSweet instead of xylitol or erythritol, which are derived from birch tree or corn cob waste, just tastes better and feels better. The kabocha is a nutritious vegetable with a sensational sweetness. This sweet taste is naturally present in the raw ingredient which is why we decided to bring to the market a product extracted from the kabocha. The texture is similar to cane sugar and has absolutely no bitter or unpleasant aftertaste. It stands on its own as The Supreme Sugar Replacement. There is no need to add other sweeteners, additives, or flavors to enhance the sweetness.

Mini BochaSweet Cinnamon Roll Cheesecakes

 

INGREDIENTS

Crust

  • 1/2 cup fine almond flour
  • 2 tbsp BochaSweet 
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter

Cheesecake Filling

  • 6 ounces of cream cheese (softened)
  • 5 tbsp BochaSweet
  • 1/4 cup sour cream or cashew yogurt
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tsp cinnamon

Frosting

  • 1 tbsp softened butter
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 2 tsp heavy cream

DIRECTIONS

       Crust:

  1. Preheat the oven to 325F and line a muffin pan with 6 cupcake liners.
  2. In a large bowl whisk together the almond flour, BochaSweet, and cinnamon. Then add in the melted butter and whisk until the mixture begins to clump together.
  3. Divide the dough among the muffin cups and make sure to press into the bottom forming a crust. Bake for 7 minutes, then remove and allow to cool while preparing the filling.

Cheesecake Filling:

  1. Reduce oven temperature to 300F. In a separate bowl beat the cream cheese and BochaSweet together until smooth. Then, beat in the vanilla extract, egg, and cinnamon until a creamy consistency appears.
  2. For sprinkling purposes, add a little BochaSweet and cinnamon together in a small bowl to make cinnamon “sweet”.
  3. Divide the filling and add over the crust until it fills the top. Add a little bit of the cinnamon “sweet” sprinkles if you prefer.
  4. Bake 15 to 17 minutes until mostly set but the center is still soft. Turn off the oven and allow to remain inside for an extra 5 minutes, then remove and let cool for 30 minutes. Refrigerate for a few hours until set.

Frosting:

  1. In a bowl beat butter with BochaSweet until well combined. Beat in vanilla extract and heavy cream.
  2. Transfer to a piping bag and drizzle over the cheesecakes. Add some extra cinnamon “sweet” to enhance this delicious experience.

 

 

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