"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon-lime poppy seed cheesecakes Recipe

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This recipe for Lemon-lime poppy seed cheesecakes is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



10 oz. cream cheese
½ cup crème fraîche or sour cream
2 eggs
2 tablespoons Truvia
½ teaspoon vanilla extract
½ lemon, grated zest and juice
½ lime, grated zest and juice
2 teaspoons poppy seeds

Topping1⁄3 cup crème fraîche or sour cream
¼ teaspoon vanilla extract
½ tablespoon Truvia
1⁄3 cup fresh raspberries (optional)
½ tablespoon poppy seeds

Preheat the oven to 300°F (150°C)
Add all the ingredients (except toppings) to a bowl and mix with a hand mixer until smooth and fluffy.
Pour the mixture into glass jars or other small, heat-resistant portion molds.
Bake in the oven for 25 minutes. Shake gently to see if they have stabilized.
Let them cool. Put them in the refrigerator for a few hours until they are completely cold.
Mix the crème fraîche with vanilla and sweetener. Add a spoonful of the mixture on top of each mini cheesecake. Garnish with raspberries, poppy seeds and a sprig of fresh mint.


You can prepare this dessert a day ahead. Garnish with berries, poppy seeds and mint just before serving.

Make it even creamier!

After you fill the jars, put them in a deep baking dish. Fill the dish with water so the water covers at least half the jars’ height, and then put in the oven. The extra-creamy results are definitely worth the little extra trouble!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 6 % (7 g)
Fiber: 1 g
Fat: 86 % (45 g)
Protein: 8 % (9 g)
kcal: 463




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