Challenge Approved
Servings: 10-12 bites
Ingredients:
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
1/2 cup monk fruit (or Swerve sugar alternative)
1 egg, room temperature
1 tsp. vanilla extract
1 tsp. lemon zest
1/2 tsp. sea salt
Strawberry Topping:
1 lb. strawberries, sliced
2 tbsp. water
1 tsp. lemon juice
1 tsp. monk fruit (or Swerve sugar alternative)
Directions:
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°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.