Mini Berry Cheesecakes

Crust

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine the ingredients with a fork until evenly moistened.

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

1. With an electric mixer on low speed, beat the cream cheese for 1 minute until smooth.

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.

3. Add 2 tbsp of cheesecake filling into each cavity of the pan.

4. Bake for 30 minutes. The cheesecakes may puff up a bit during baking, but they will fall as they cool.

5. Let cool in pan for 30 minutes. Cover and let chill in fridge for 1-2 hours.

6. Remove from mini cheesecake pan or mold. Top each mini cheesecake with whipped cream (if using) and berries. Enjoy!

Makes 12 servings.