Mini Cheesecake Bites

Prep time: 10 min

Cook time: 20 min

Servings: 6

Mini cheesecake bites are the perfect dessert for any occasion, offering a delightful blend of creamy, tangy, and sweet flavors in a bite-sized form. These little treats typically feature a buttery graham cracker crust topped with a smooth and rich cream cheese filling.

Ingredients

FOR THE CHEESECAKE

8 ounces light crème cheese

1/2 cup monk sugar

1 egg egg

1/2 tsp vanilla extract

1/4 tsp salt

FOR THE CRUSTS

1/2 cup almond flour

1 tbsp swerve confectioners sugar

1/4 tsp cinnamon

1/8 tsp himalayan fine pink salt

2 tbsp unsalted pure irish butter

2 tbsp lemon juice

Direction

Preheat your oven to 350°F (175°C).

Prepare the Crust:

- In a medium bowl, combine the almond flour, Swerve confectioners sugar, cinnamon, and Himalayan salt.
- Add the melted butter and lemon juice, mixing until the ingredients are well combined and form a crumbly mixture.
- Press the mixture into the bottom of a greased 6-inch springform pan to form an even crust.
- Bake the crust for 8-10 minutes until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

- In a large bowl, beat the cream cheese until smooth.
- Add the monk fruit sweetener, egg, vanilla extract, and salt. Beat until the mixture is creamy and well combined.

Assemble and Bake:

- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 20-25 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool with the oven door slightly open for about an hour.

Chill and Serve:

- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Carefully remove the cheesecake from the springform pan and serve chilled.

Enjoy your creamy and flavorful low-carb cheesecake with a delightful almond flour crust!