Miniature Cheesecakes

My constant search for sweets for Lee continues! Today’s idea is mini cheesecakes! These are super easy to make, and store well in the fridge!

4 tbsp butter

1/2 c almond flour

2 c cream cheese (room temperature)

3/4 c sugar substitute (Stevia or Swerve)

1 tsp vanilla extract

1/2 tsp fresh lemon juice

1 tbsp grated lemon zest

1/3 c Lily’s Chocolate Chips (these are no sugar added chips, tweeted with stevia, Keto friendly!)

Preheat oven 300, spray mini cupcake tins with cooking spray.

Microwave butter util melted, add almond flour to the bowl and combine. Divide the mixture evenly into the mini-muffin pans. Press the mixture firmly into the bottom of each cup. Bake for 10 minutes, set aside.

In a large bowl mix together the cream cheese, stevia, vanilla, lemon juice, lemon zest. Mix well. Add chocolate chips.

Top each crust with an equal amount of the cream cheese batter (the fool-proof way I do this is to use an ice cream scoop, it is so much easier!).

Bake for 15 minutes.

Increase the heat to 350, and bake for another 10 minutes.

Cool, and enjoy!

I add a bit of whipped topping and a few chocolate chips to make it more elegant!!

A delicious treat!