Mini Cookies and Cream Cheesecakes
Servings: 12 servings
Calories: 173kcal
Ingredients
Cookie Crust and Topping
- 3/4 cup almond flour
- 2 tbsp Swerve confectioners’-style sweetener
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp instant espresso powder optional
- 1/4 cup butter melted
Filling
- 8 oz cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/3 cup Swerve confectioners’-style sweetener
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees and spray a standard 12-well muffin pan with cooking spray.
- Combine all of the crust ingredients together in a medium bowl and mix together until a crumbly dough has formed. Put 1 heaping tbsp in each well. You will have some dough left over, so put that to the side for later. Use your fingers to press the dough into an even layer on the bottom of each well. Par-bake the crust for 8 minutes.
- While the crust is baking, prepare your cheesecake filling. Using an electric mixer, mix all of the filling ingredients together until smooth. Evenly distribute the filling mixture on top of each par-baked crust. Take the leftover dough from the crust and sprinkle evenly on the top of each cheesecake. Bake for 15-16 minutes until just set. Take out and let the cheesecakes completely cool to room temperature, and then put in the refrigerator for at least 1 hour before serving.
- Store leftovers in the refrigerator for up to a week.
Nutrition
Serving: 1cheesecake | Calories: 173kcal | Total Carbs: 10g | Protein: 4g | Fat: 15g | Fiber: 1.5g | Net Carbs: 3g | Sugar Alcohols: 5.5g