Strawberry Cheesecake Bites

Total Time: 60 Minutes

Total Servings: 10-12 bites

Crust: 

• 1 cup almond flour
• 2 tbsp monk fruit (or Swerve sugar alternative)
• 3 tbsp organic butter, melted

Filling:

• 16 oz organic cream cheese, room temperature
• ½ cup monk fruit (or Swerve sugar alternative)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ tsp sea salt

Strawberry Topping: 

• 1 lb strawberries, sliced
• 2 tbsp water
• 1 tsp lemon juice
• 1 tsp monk fruit (or Swerve sugar alternative)

 

Crust:

In a bowl, combine all ingredients together until they can form into a "crust". Scoop a tablespoon size of crust into each cupcake liner (12 pre-lined cupcake molds). Press down the crust with the back of a spoon firmly to form the crust.

Filling:

In a mixing bowl, beat the cream cheese with a hand mixer until smooth. Add in the sweetener, sea salt, vanilla, and egg until smooth. Mix in the lemon zest. Scoop 2-3 tablespoons of the filling into each cupcake liner. Bake at 325 degrees F for 20 minutes. Cool completely and then place in the fridge for at least one hour to chill.

Strawberry Topping:

Place all ingredients into a saucepan and simmer on low for 20 minutes. Remove from the heat and let it cool down. Add a scoop of the topping on top of each mini cheesecake before serving.