Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 8 Cheesecake Bites
For the Crust:
- 1 cup almond flour
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar alternative
- ⅛ teaspoon cinnamon
- ¼ teaspoon salt
For the Cheesecake:
- 12 ounces cream cheese, softened
- ¼ cup Sweet Like Sugar
- 2 tablespoons powdered erythritol
- 2 tablespoons sour cream
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
- ¾ cup heavy cream
For the Fruity Topping:
- ½ cup no added sugar Jam, any flavor
- Fruit to garnish, as desired
InstructionsStep 1: Line a cupcake pan with 8 paper liners.
Step 2: In a medium bowl, whisk together all of the ingredients for the crust until well combined.
Step 3: Evenly distribute the crust mixture among the 8 cupcake liners.
Step 4: Using a measuring cup, press the crust mixture down firmly.
Step 5: Place the crusts in the refrigerator while you prepare the cheesecake filling.
Step 6: In a large bowl, beat the cream cheese, Sweet Like Sugar, and powdered erythritol until fluffy.
Step 7: Add the sour cream, lemon juice, and vanilla then beat again until fully mixed.
Step 8: Place a medium bowl in the freezer to chill for 5 minutes.
Step 9: Put the heavy cream in the chilled bowl and beat with an electric mixer until you achieve medium peaks.
Step 10: Fold the whipped cream, ⅓ at a time, into the cream cheese mixture.
Step 11: Evenly distribute among the chilled crusts.
Step 12: Tap the cupcake pan firmly on a countertop or spread the filling with a spatula.
Step 13: Cover and chill the cheesecake bites in the refrigerator until firm, about 2 hours.
Step 14: Top each cheesecake bite with 1 tablespoon of jam and fruit, if using.