Mini Cheesecakes

Mini Cheesecakes

Makes 12 serving

Calories: 177; Fat: 16g; Total Carbs: 2g; Fiber: 0g; Net Carbs: 2g; Protein: 4g


  • 16 oz. Philadelphia Original Cream Cheese, room temperature
  • 2 large Eggs
  • ½ cup Granulated Swerve (Net Carbs)
  • 1 tsp. Vanilla extract
  • 2 TBSP Sugar Free Vanilla Syrup


  • 2/3 cup Almond Flour
  • 2 TBSP Granulated Swerve (Net Carbs)
  • 2.5 TBSP Butter – Salted


  1. Prepare your muffin pan by placing cupcake wrappers in all 12 cups.
  2. Preheat oven to 350 F
  3. For the Crust: In a medium microwave safe bowl, melt butter then add in almond flour and Swerve and stir to combine.
  4. Divide your crust into your 12 cups and press down with your fingers to smooth into the bottom.
  5. For the Cheesecake: In a medium sized mixing bowl combine Cream cheese, eggs, remaining swerve, vanilla and vanilla syrup. Mix with mixer until smooth and creamy.
  6. Pour your cheesecake mixture into your cups with the crust.
  7. Bake for 20 – 25 minutes until the centers are just set.
  8. Allow cooling then remove from muffin pan and refrigerate for 2 hours before enjoying.

Keep refrigerated.

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