Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups blueberries (fresh, not frozen) plus extra for garnish
  • 1/4 cup powdered monk fruit sweetener
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 cup gluten free cookie crumbs
  • 1/4 cup powdered monk fruit sweetener
  • 1/4 cup unsalted butter, melted
  • 3 8-ounce packages Neufchatel cream cheese, softened
  • 1 cup monk fruit powder
  • 3/4 cup non-fat Greek yogurt
  • 2 tablespoons gluten free all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten

Instruction

  • Combine the blueberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring frequently until the blueberries soften. Use the back of your spoon to pop the blueberries.
  • Combine the cornstarch and water in a small bowl. Stir until smooth. Add to the blueberry mixture and bring to a boil. Stir the mixture for 2 minutes until thickened.
  • Remove the saucepan from heat. Cool to room temperature.
  • Transfer the blueberry mixture to a blender or food processor. Cover and process until smooth.
  • Pour the blueberry mixture through a fine-mesh strainer into a small bowl. Set aside.
  • In a blender or food processor, pulse handfuls of gluten free cookies until you have 1 cup of fine crumbs.
  • Add monk fruit powder to the crumbs. Pulse to mix.
  • In a microwavable bowl, melt the butter.
  • Add the melted butter to the cookie crumbs. Mix until thoroughly combined.
  • Line the muffin pans with 24 cupcake liners. Spoon a rounded tablespoon of cookie crumb mixture into each. Press the crumb layer down with your fingers.
  • Heat oven to 350 degrees F.
  • In a large bowl, beat cream cheese and monk fruit powder on medium until smooth.
  • Beat in Greek yogurt, gluten free flour, and vanilla extract.
  • On low speed add eggs. Beat until just combined.
  • Pour the cheesecake filling into the cupcake molds until they’re about 80% full.
  • Drizzle 1/2 teaspoon of the blueberry curd on to each cupcake. Swirl around with a toothpick.
  • Bake mini cheesecakes in the center of the oven for 25 minutes. Insert a toothpick into the center of cheesecake. If it comes out sticky, it’s not done. If it comes out clean or a bit crumbly, then it’s done.
  • Remove mini cheesecakes from oven and let cool for 45 minutes before removing the cupcake liners.
  • Refrigerate cheesecake cupcakes for 2 hours before serving.