These mini cheesecakes are delicious and easy to make. After researching many recipes, I came up with this simple recipe. These cheesecakes can be made in muffin tins. You need a baking dish with 12 muffin tins. I use the silicone muffin pans and they are nonstick and easy to remove the cheesecake after baking.
For the crust base of the cheesecake
1 and 1/4 cup of almond flour
3 tablespoons of granular healthy sweetener (erythrytol, allulose, xylitol or stevia)
5 tablespoons of melted butter
For the filling on the top of the crust
1/4 cup powdered healthy sweetener
8 ounce cream cheese in room temperature
1 egg in room temperature
1/4 cup sour cream , room temperature
1 teaspoon pure vanilla extract
Preheat oven for 350 degrees
To make the crust mix together the sweetener, almond four and melted butter. Spoon the mixture evenly on the 12 muffin tins, and press them evenly into the tins with the back of the spoon.
Now prepare the filling.
In a large bowl add the sour cream, cream cheese, egg, vanilla, and powdered sweetener. See to it that they all are in room temperature. Now with an electric whisk mix them well into a very smooth batter.
Now spoon them evenly on top of the crust in the muffin tins. About 2 tablespoons for each muffin tin.
Bake in the preheated oven for 20 – 24 minutes. Remove from oven and cool them completely and then chill them in the refrigerator for 3 hours.
Now they are firm and easy to remove and serve.