Ingredients

The following ingredients have 3 Servings
  • 3/4 cup almond flour ((Note 1))
  • 3 tablespoons salted butter, melted
  • 1 tablespoon confectioners swerve sweetener
  • 2 (8-ounce) bricks cream cheese ((Note 3))
  • 3/4 cup confectioners swerve sweetener
  • 2 large eggs
  • 1/4 cup heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries, plus more for topping ((Note 4))

Instruction

  • Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm, at least 30 minutes before proceeding with recipe (Note 5). Set aside 12 silicone baking cups (Note 6) or cupcake tin fitted with foil liners. Preheat oven to 350 F.
  • Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed, forming dough. Divide dough among baking cups or cupcake liners, and firmly press down using spoon or measuring cup to form flat, smooth crust.
  • Bake Crust: Bake crust for 5 minutes at 350 F. Remove crust from oven and rest for 10 minutes while filling is prepared in next step.
  • Make Filling (Note 7): Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until smooth and creamy, about 1 minute. Add heavy cream, lemon juice, and vanilla. Beat on low speed until smooth, about 30 seconds, scraping down beaters as needed. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Use spatula to gently fold raspberries into batter until well-distributed.
  • Bake Cheesecake: Evenly divide batter among baking cups or cupcake liners, filling all the way to top. Smooth and flatten tops of cheesecakes. Bake at 350 F until set, about 20 minutes.
  • Cool & Serve: Let cheesecakes cool completely, then cover and refrigerate overnight. Serve chilled (Note 8).