Ingredients (Makes 6–8 mini cheesecakes)
Cheesecake Base:
8 oz (1 block) cream cheese, softened
¼ cup powdered erythritol (or your preferred keto sweetener)
1 large egg
1 tsp vanilla extract
2 tbsp sour cream or heavy cream (for smoothness)
Optional Crust (can skip for crustless version):
½ cup almond flour
1 tbsp melted butter
½ tbsp erythritol
Toppings:
¼ cup fresh strawberries, chopped
Sugar-free whipped cream
Instructions
Preheat Oven
Preheat to 325°F (160°C).
Line a muffin tin with silicone or paper liners.
Make the Optional Crust
In a small bowl, mix almond flour, butter, and sweetener until crumbly.
Press about 1 teaspoon of the mixture into each muffin cup.
Bake for 5–6 minutes until lightly golden, then set aside to cool.
Make the Cheesecake Batter
Beat cream cheese with a hand mixer until smooth and fluffy.
Add sweetener, egg, vanilla, and sour cream (or heavy cream).
Mix until smooth — don’t overbeat.
Fill & Bake
Spoon batter evenly into the muffin cups (¾ full).
Bake for 18–20 minutes, until centers are just set but slightly jiggly.
Let cool completely, then refrigerate for at least 2 hours (or overnight).
Add Toppings
Before serving, top each mini cheesecake with fresh strawberries and a dollop of sugar-free whipped cream.
enjoy