“Snowpocalypse” Low-Carb Vanilla Rum Cheesecake Bites

Vanilla + Rum + Cheesecake = Delish

Vanilla + Rum + Cheesecake = Delish

While all of metro Atlanta was paralyzed in “Snowpocalypse,” I was fortunate enough to be snugged up at home with my man.  It was the perfect day for baby makin’ and cheesecake makin’, y’all!


Let’s discuss the cheesecake portion and leave the rest to your imagination…*Giggle!  I didn’t have a ton of ingredients on hand to make a sweet treat, so I improvised with what I did have: 1 package of cream cheese, vanilla extract, rum, Truvia, eggs, butter and Brazil nuts.  Normally, I would make an almond crust, but the Brazil nuts were a perfect substitute.

The result was cheesecake perfection!  The recipe below only makes 4 muffin sized cheesecake bites, so you could double or even triple the ingredients to make more…They’re low-carb, gluten free AND sugar free.  My man opted to slather some, uh, salted butter on them as well, (cuz what’s wrong with a little butter frosting, right??!) and promptly declared they were the “best cheesecake bites” he’d ever tasted.  Add extra butter at your own risk….

cheesecake bite 2

Hint: Best eaten in bed with your sexy significant other. 

“Snowpocalypse” Low-Carb Vanilla Rum Cheesecake Bites

“Snowpocalypse” Low-Carb Vanilla Rum Cheesecake Bites


    For the crust
  • 1/4 cup brazil nuts
  • 3 Tb butter
  • 1/4 tsp cinnamon
  • For the filling
  • 8 oz package cream cheese
  • 3 Tb Truvia
  • 1 egg
  • 1 tsp vanilla
  • 1 Tb Rum


    For the crust
  1. Preheat oven to 350
  2. Put 1/4 cup of brazil nuts in the food processor and pulse until they turn to crumbs (about 30 seconds)
  3. Melt 3 Tb of butter and combine with brazil nut crumbs.
  4. Sprinkle with cinnamon
  5. Pat into the bottom of a muffin tin (about 4 muffins)
  6. Bake crust for 5 minutes
  7. For the filling
  8. In a standing mixer with the paddle attachment, combine room temperature cream cheese with Truvia, egg, vanilla and rum
  9. Pour batter into muffin tins
  10. Bake at 350 for 40 minutes.
  11. Let cool and scoop out of muffin tin.














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