Mini Blueberry Cheesecakes

    makes 12 mini cheesecakes (1 per serving) · prep time: 10 minutes · cook time: 30 minutes

    These low-carb cheesecakes are incredibly easy to whip up and will satisfy your sweet tooth. The fact that they are mini-sized makes practicing portion control a lot easier. Well, it’s easier to see what an exact portion is, anyway. What you choose to do with that information is up to you.


    For the crust:

    • 1 cup blanched almond flour
    • 1 tablespoon brown sugar erythritol (see tips)
    • ¼ cup (½ stick) salted butter, melted

    For the filling:

    • 2 (8-ounce) packages full-fat cream cheese, softened
    • 2 large eggs
    • 2 teaspoons pure lemon extract
    • 1 teaspoon pure vanilla extract
    • ½ cup granular erythritol

    For the topping:

    • 1 cup frozen blueberries


    1.Preheat the oven to 350°F. Line a standard-size 12-well metal muffin pan with paper liners or use a silicone muffin pan.
    2.In a medium mixing bowl, combine the almond flour and brown sugar erythritol. Add the melted butter and mix until the flour is coated and has the texture of wet sand.
    3.Divide the mixture evenly among the 12 wells of the muffin pan and use a spoon to press it into an even layer. Par-bake the crusts for 5 minutes.
    4.While the crusts are baking, make the filling: Place the cream cheese in a large mixing bowl. Using an electric hand mixer, beat the cream cheese until fluffy.
    5.Add the eggs, lemon extract, vanilla extract, and granular erythritol to the bowl with the cream cheese and mix until the ingredients are well combined and the mixture is smooth, scraping down the sides of the bowl with a rubber spatula as needed.
    6.Divide the cheesecake mixture evenly among the 12 wells of the muffin pan. If using a silicone pan, place it on top of a rimmed baking sheet.
    7.Bake the cheesecakes for 25 minutes, or until they are set. They will still be a little jiggly in the center.
    8.While the cheesecakes are baking, heat the blueberries in a small saucepan over medium-low heat. Let simmer for 15 minutes. Mash the berries slightly to release their juices and allow the juices to thicken. Let cool.
    9.Once the cheesecakes and blueberries have cooled, top each cheesecake with the blueberries. Store leftovers in the refrigerator for up to 1 week.

    tips: If you do not have brown sugar erythritol, you can substitute granular erythritol or omit it altogether.

    For best results, make these cheesecakes a day ahead of time and refrigerate for 24 hours before serving.

    CALORIES: 233 | FAT: 21 g | PROTEIN: 6 g | TOTAL CARBS: 6.5 g | DIETARY FIBER: 2 g | NET CARBS: 4.5 g | ERYTHRITOL: 13 g