- prep: 5 min
- cook: 25 min
- total: 30 min
Summary
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!
Ingredients
- 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)
Instructions
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