I’m getting a head start on my Thanksgiving Day cooking plan because it's my absolute favorite holiday. I host dinner at my house each year and I take this responsibility seriously! Each year, I try to introduce at least one new dessert. Since I'm known by my family as the maker of pretty awesome cheesecakes, I decided to give this recipe a try. I added lemon to my cheesecake base recipe, then created a sugar-free, grain-free lemon cookie-pecan crust with Fat Snax and Unsalted Pecans. I topped these with my 4-ingredient blueberry compote! Enjoy!
This recipe makes 24 mini-muffins or 8 standard-sized muffins
Each mini has 108 calories, 2g net carbs, and 4g protein, or 4 SmartPoints. Each standard muffin has 324 calories, 6g net carbs, and 12g protein, or 12 SmartPoints. I calculated the macros by adding the ingredients for the recipe to MyFitnessPal.
1 cup Blueberries (I used frozen)
1 tbsp lemon juice
You can substitute the blueberries for any fruit and use the same proportions. I would recommend this with strawberries too!
Preheat the oven to 350 degrees
Make the crust by mixing all of the ingredients in a food processor
Divide the crust across the muffin tins and press it down to form a solid base
Turn the oven to 300 degrees
Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
Divide the cheesecake mixture among the muffin tins
Add water to the bottom of a baking sheet - this is the water bath for the cheesecake
Add the muffin tin to the baking sheet
Bake for 15-20 minutes, or until the center of the cheesecake is almost set
Add all of the ingredients for the blueberry topping to a saucepan
Cook on medium heat until the berry sauce forms a gel (~10 minutes)
Allow the cheesecakes and sauce to cool. You can top the cheesecakes with the blueberry sauce or wait until just before serving the dish.