Mini Cheesecakes

Ideal for entertaining or satisfying a sweet craving, these mini cheesecakes are a delightful way to indulge without the sugar of traditional cheesecake. Top with your favorite fruit compote or a dollop of whipped cream for a finishing touch.

Makes 12 mini cheesecakes

Ingredients

CRUST:

1 cup graham cracker crumbs
3 tbsp Whole Earth Monk Fruit with Erythritol Sweetener
4 tbsp unsalted butter

FILLING:

16 oz cream cheese softened to room temperature
⅓ cup sour cream room temperature
1 cup Whole Earth Monk Fruit with Erythritol Sweetener
1 tsp vanilla extract
2 large eggs

Preparation

GRAHAM CRACKER CRUST:

Preheat oven to 325 degrees.
Line a 12 count muffin pan with cupcake liners and set aside.
In a large mixing bowl, stir together the graham cracker crumbs and the Whole Earth Monk Fruit with Erythritol Sweetener. Add the melted butter and mix until well combined.
Evenly distribute the mixture between all 12 liners and press down firmly into one even layer.
Bake at 325 for 5 minutes. Set aside to cool.

CHEESECAKE FILLING:

In a large mixing bowl using an electric mixer, mix the cream cheese and sour cream until smooth.
Add the Whole Earth Monk Fruit with Erythritol Sweetener and vanilla extract and mix until combined. Mix in the eggs, one at a time on low speed until combined.
Evenly distribute the batter between all 12 liners, filling each one almost completely to the top.
Bake at 325 for 17-20 minutes or until the tops of the cheesecakes are set.
Cool in the pan for 1 hour then chill in the refrigerator covered for 3-4 hours before serving.
Top with homemade lemon curd or fruit jam and finish with whip cream.