INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CRUST
Step 1
Preheat oven to 350 degrees.
Step 2
In a medium mixing bowl, combine the ingredients with a fork until evenly moistened.
Step 3
Add 2 tbsp of the crust mixture to the bottom of each cheesecake mold. Press the crust into each cavity until firm. Refrigerate for at least 5 minutes.
FILLING
Step 1
With an electric mixer on low speed, beat the cream cheese for 1 minute until smooth.
Step 2
Add the egg, and continue to beat on low until well combined. Gradually add Swerve Confectioners, and beat until creamy for 1-2 minutes. Scrape down side of bowl as necessary. Add sour cream, lemon zest & vanilla, and mix until combined.
Step 3
Add 2 tbsp of cheesecake filling into each cavity of the pan.
Step 4
Bake for 30 minutes. The cheesecakes may puff up a bit during baking, but they will fall as they cool.
Step 5
Let cool in pan for 30 minutes. Cover and let chill in fridge for 1-2 hours.
Step 6
Remove from mini cheesecake pan or mold. Top each mini cheesecake with whipped cream (if using) and berries. Enjoy!
Makes 12 servings.
