MINI CHEESECAKE BITES

Creamy and delicious mini cheescakes are one of the best keto-friendly desserts. These cheesecake bites are low-carb and gluten-free, but you'd never guess with how amazing they taste!
 MINI CHEESECAKE BITES
INGREDIENTS
For the Cheesecake
  • 8 oz cream cheese
  • 1/2 cup sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • For the Crust
  • 1/2 cup almond flour
  • 1 tbsp sweetener
  • 1/4 tsp cinnamon
  • pinch salt
  • 2 tbsp butter, melted

INSTRUCTIONS
  • Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
  • Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
  • Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
  • Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
  • Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
  • Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
  • Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

NOTES
  • To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
  • If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
  • If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
  • Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.