Who doesn’t love dessert?! My son has quite the sweet tooth, but thankfully, he loves all of my healthy dessert options. Keeping sugars out of the diet is one of the smartest but toughest decisions you could make for keeping yourself healthy.
Did you know that sugar is 8 times more addictive than cocaine?! It’s the most addictive substance known to man AND they’ve put it into everything!!
With this recipe, you can enjoy a guilty pleasure without the guilt and with all the satisfaction!
Crust Ingredients:
- 1/2 cup plus 2 tablespoons almond flour
- 1 tablespoon powdered monk fruit
- 1 tablespoon grass-fed butter, melted
Cheesecake Filling:
- 1 (8-ounce) package organic cream cheese, softened
- 1/3 cup powdered monk fruit
- 1 large egg
- 1.5 teaspoons fresh lemon or lime juice
- 1.5 teaspoons vanilla extract
Sliced strawberries, for garnish (optional)
Instructions:
Preheat your oven to 350F. Place 8 paper liners in a standard-size muffin pan. I prefer to use unbleached parchment paper liners.
In a small bowl, combine the crust ingredients. Mix by hand or with a fork until well blended. Sprinkle a small amount in each paper liner and press until smooth and even. I used the backside of a melon baller. It worked GREAT!
In a medium bowl, combine the cheesecake filling ingredients. Using a hand mixer, mix until you have a smooth mixture. Pour the filling evenly into each cup on top of the crust just until the liner is almost full.
Bake for 15-20 minutes, until the cheesecakes are set. You can give the tray a gentle jiggle to see if they’ve set. You’re looking for no jiggle. You can also gently touch the top with your finger. They should be firm. Remove from the oven and let cool to room temperature in the muffin pan before removing. Refrigerate for 1-2 hours before serving.
Serve garnished with sliced strawberries or any other berry of choice. So delish!
You can store these in the refrigerator up to 5 days.
Recipe Makes: 8 Little Cheesecakes
Recipe adapted from: Suzanne Ryan
