Keto Lemon Blueberry Cheesecake Bites

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.

Ingredients

Lemon Cookie Crust

• 2 Packs of Fat Snax Lemony Lemon (You can get it here)

• 2 tbsp Front Porch pecans unsalted (You can get it here)

• 1 tbsp of salted butter, melted

• 1 tbsp Sukrin Gold (You can get it here)

You can substitute the cookies in the recipe for any low-carb, keto-friendly cookie. 

Lemon Cheesecake

• 1 package of cream cheese, softened

• 1/4 cup of sour cream

• 1 tbsp lemon juice

• 1/4 cup Sukrin Zero Calorie Sweetener, Granular or Swerve, Granular

• 1 large egg

• 1/2 tsp vanilla extract

• 1/4 tsp lemon zest

Blueberry Topping

• 1 cup Blueberries (I used frozen)

• 2 tbsp Sukrin Zero Calorie Sweetener, Granular or Swerve, Granular

• 1 tbsp lemon juice

• 1 tbsp Key Nutrient's Unflavored Collagen (You can get it here)

You can substitute the blueberries for any fruit and use the same proportions. I would recommend this with strawberries too!

Directions

1. Preheat the oven to 350 degrees

2. Make the crust by mixing all of the ingredients in a food processor

3. Line the muffin tins with mini or standard silicone molds

4. Divide the crust across the muffin tins and press it down to form a solid base

5. Bake for 3 (if using a mini-muffin pan) or 5 minutes (if using a standard muffin pan) and set aside

6. Turn the oven to 300 degrees

7. Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth

8. Divide the cheesecake mixture among the muffin tins

9. Add water to the bottom of a baking sheet - this is the water bath for the cheesecake

10. Add the muffin tin to the baking sheet

11. Bake for 15-20 minutes, or until the center of the cheesecake is almost set

12. Add all of the ingredients for the blueberry topping to a saucepan

13. Cook on medium heat until the berry sauce forms a gel (~10 minutes)

14. Allow the cheesecakes and sauce to cool. You can top the cheesecakes with the blueberry sauce or wait until just before serving the dish.