Sugar-Free Blueberry Cheesecake Cups

Serves 12
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Directions

  1. 1Preheat oven to 325°F.
  2. 2Line 12 muffin cups with parchment paper liners.
  3. 3Mix almond flour, melted butter, monk fruit, and salt.
  4. 4Press 1 tbsp mixture into bottom of each cup.
  5. 5Bake for 8 minutes, then cool.
  6. 6Beat cream cheese and monk fruit until fluffy.
  7. 7Add eggs one at a time, then vanilla, sour cream, and lemon juice.
  8. 8Mix until smooth.
  9. 9Pour filling into cups, filling ¾ full.
  10. 10Bake 18-20 minutes until edges set but centers slightly jiggle.
  11. 11Cool completely, then refrigerate at least 3 hours.
  12. 12Heat blueberries, monk fruit, lemon juice, and vanilla in saucepan over medium heat.
  13. 13Simmer 5-7 minutes until berries burst and sauce thickens.
  14. 14Cool completely.
  15. 15Spoon blueberry topping over chilled cheesecake cups before serving.

Ingredients

  • 1 cup almond flour
  • 2 tbsp melted butter
  • 1 tbsp monk fruit sweetener
  • Pinch salt
  • 12 oz full-fat cream cheese, softened
  • 0.33 cup monk fruit sweetener
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 tbsp sour cream
  • 1 tbsp lemon juice
  • 1.5 cups fresh blueberries
  • 2 tbsp monk fruit sweetener
  • 1 tbsp lemon juice
  • 0.5 tsp vanilla extract

Equipment

ovenmuffin cupsparchment paper linerssaucepan

Tips

  • Use parchment liners for easy removal
  • Don't overfill — they puff slightly while baking
  • Make topping ahead and refrigerate
  • Serve chilled for best texture