• prep: 5 min
• cook: 25 min
• total: 30 min

servings:

These mini cheesecakes are so decadent and incredibly easy to make!  I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh raspberry on top.  You can make these and serve them plain, with fresh berries, chocolate sauce or even lemon curd over the top.  These are great to serve at a party, you can easily pick them up and bite right into them.  They also freeze beautifully, so you can freeze leftovers for a quick dessert anytime you'd like one!

• 2 cups super fine almond flour
• 1/3 cup grass-fed unsalted butter (melted)
• 1 whole egg
• 1/3 cup swerve confectioners (or powdered erythritol)
• 1 teaspoon vanilla extract
• 16 ounces cream cheese
• 1/3 cup sour cream
• 1/2 cup  swerve confectioners
• 2 whole eggs
• zest of 1/2 lemon
• 2 teaspoons  vanilla extract
• Optional: Raspberry Sauce ( whip cream and fresh raspberries for the topping)

Click Here For Step-By-Step Instructions