Cheesecake Cups

 


Ingredients

  • 2 cups light cream cheese, softened

  • 1/2 cup granulated sweetener (like Swerve or Truvia)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/4 cup almond flour

  • 1/4 cup unsweetened almond milk

  • Fresh berries for topping (optional)

Note: Be sure to use a zero-calorie sweetener to keep the SmartPoints low.

👩‍🍳 Instructions

1. Preheat and Prep

  • Preheat your oven to 325°F (163°C).

  • Line a 12-cup muffin tin with cupcake liners or lightly spray with non-stick spray.

2. Make the Cream Cheese Mixture

  • In a large bowl, beat the light cream cheese with a hand mixer until smooth.

  • Add the sweetener and continue beating until fully combined and creamy.

3. Add Eggs and Vanilla

  • Add the eggs one at a time, beating well after each.

  • Stir in the vanilla extract for that classic cheesecake flavor.

4. Incorporate Almond Flour and Milk

  • In a separate small bowl, combine the almond flour and almond milk until smooth.

  • Add this mixture into the cream cheese batter and beat until fully blended.

5. Fill the Cups

  • Spoon the batter evenly into your prepared muffin cups—fill each about 2/3 full.

6. Bake

  • Bake for 20–25 minutes, or until the edges are set and the centers are slightly jiggly.

  • Don’t worry—cheesecake continues to set as it cools!

7. Cool and Chill

  • Let the cheesecakes cool in the pan.

  • Then transfer them to the fridge and chill for at least 2 hours, or overnight for best results.

8. Top and Serve

  • Just before serving, top each cheesecake with a few fresh berries, if desired.

  • Enjoy the rich, creamy flavor in every bite!

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