Delicious Muffin tin cheesecakes flavored with fresh lemon juice. These mini lemon cheesecakes are best for spring holidays, baby and bridal showers, and of course, brunch!
Yield: 6 mini cheesecakes (1 per serving)
Prep Time: 20 minutes
Cook Time: —
Inactive Time: 2 hours
Placing individual servings of cheesecake in cupcake liners makes them easy to bake, easy to serve, and easy to clean up!
- ½ cup blanched almond flour
- 2 tablespoons powdered erythritol-based sweetener
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 6 ounces cream cheese (¾ cup), softened
- ¼ cup plus 1 tablespoon powdered erythritol-based sweetener
- ¼ cup heavy whipping cream, room temperature
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
- Natural yellow food coloring (optional)
A powdered bulk sweetener is your best bet for this recipe.
TO MAKE THE CRUST:
1. Line a standard-size muffin pan with 6 silicone or parchment paper liners.
2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
3. Divide the crust mixture among the prepared muffin cups and press firmly into the bottoms.
TO MAKE THE FILLING AND ASSEMBLE:
4. In a medium bowl, beat the cream cheese with an electric mixer until smooth. Beat in the sweetener until fully incorporated.
5. Beat in the cream, lemon zest, lemon juice, and lemon extract until smooth. If desired, add yellow food coloring just a drop or two at a time until a lemon-yellow color is achieved.
6. Divide the filling mixture among the prepared muffin cups, filling each cup almost to the top, and smooth the tops. Tap the pan firmly on the counter to release any air bubbles.
7. Place the muffin pan in the freezer until the filling is firm, about 2 hours. Peel the parchment or silicone liners away from the cheesecakes and place in the refrigerator until ready to serve.
CALORIES: 223 | FAT: 20.1g | PROTEIN: 4g | CARBS: 3.9g | FIBER: 1.1g | ERYTHRITOL: 17.5g