Ingredients

The following ingredients have 4 Servings
  • 1 cup Swerve sweetener
  • 2 8 oz packages cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 2 tablespoons water
  • 2 tablespoons Torani sugar free raspberry*

Instruction

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, add the cream cheese and Swerve sweetener. Using a hand mixer, beat until nice and creamy.
  • Next add the vanilla and eggs and mix until well blended.
  • Add foil cups to muffin tin and then spoon mixture into cups. This recipe made 15 tarts for me.
  • Place in the middle rack of the oven and cook fro 30- 35 minutes. Check towards the end to make sure it's not burning but you do want it to set up. Take out of the oven and cool off. Then refrigerate for 1 hour.
  • Meanwhile add the blueberries and water to a small sauce pan. Cook until the blueberries breakdown and create a sauce. About 10 minutes.
  • When done add the sugar free syrup and mix well. Let cool. Then take out the cheesecakes out of the refrigerator and  top with the blueberry topping. Keep refrigerated until ready to eat. 
  • NOTE** You can use sweetener instead of the Torani sugar free syrup. If so add to the blueberries from the start so it can dissolve and cook down with the berries.