Directions
Preheat your oven to 350°F / 175°C.
Line a 12-well standard muffin pan with paper or silicone liners.
In a medium bowl, stir together the almond flour and brown sugar erythritol.
Pour in the melted butter and mix until the texture resembles wet sand.
Press about 1 tablespoon (15 ml / 0.5 fl oz) of the crust mixture evenly into the bottom of each muffin liner. Par-bake for 5 minutes.
While the crusts bake, prepare the filling.
In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese until it's light and fluffy.
Add the eggs, lemon extract, vanilla extract, and granular erythritol.
Mix on low speed until just combined and the batter is smooth. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Carefully spoon the cheesecake filling evenly over the par-baked crusts, filling each liner about three-quarters full.
Bake for 25 minutes, or until the edges are set but the centers still have a slight jiggle. If using a silicone pan, place it on a baking sheet for stability before baking.
As the cheesecakes bake, make the topping.
Add the frozen blueberries to a small saucepan over medium-low heat.
Simmer for about 15 minutes, mashing the berries gently with a spoon to release their juices.
Continue to simmer until the sauce has thickened slightly.
Allow both the cheesecakes and the blueberry topping to cool completely.
Once cooled, top each mini cheesecake with a spoonful of the blueberry sauce. For best results, chill in the refrigerator for at least 4 hours or overnight before serving.
Chilling the cheesecakes overnight allows the flavors to meld and creates the absolute best creamy texture.
