- 1.5 cups graham crackers, finely ground (1 package)
- ½ tsp cinnamon
- ½ stick unsalted butter, melted
- 8 oz cream cheese, softened
- 1 egg
- ½ cup Swerve Confectioners
- ½ cup sour cream
- 1 lemon, zested (optional)
- 1 tsp vanilla extract
- Whipped Cream (optional)
- ½ cup strawberries
- ½ cup blueberries
- ½ cup raspberries
- ½ cup blackberries
Mini Cheesecake Pan or Silicone Mold
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the ingredients with a fork until evenly moistened.
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.
With an electric mixer on low speed, beat the cream cheese for 1 minute until smooth.
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.
Add 2 tbsp of cheesecake filling into each cavity of the pan.
Bake for 30 minutes. The cheesecakes may puff up a bit during baking, but they will fall as they cool.
Let cool in pan for 30 minutes. Cover and let chill in fridge for 1-2 hours.
Remove from mini cheesecake pan or mold. Top each mini cheesecake with whipped cream (if using) and berries. Enjoy!
Makes 12 servings.
Serving Size 1
|Total Fat 12g|
|Total Saturated Fat 7g|
|Total Carbs 17g|
|Dietary Fiber 1g|
|Added Sugar 0g|
|Net Carbs: 9g|