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Recipe of the Week:  Peanut Butter Topped Mini Cheesecake

What you will need:

For the Crust
1/2 cup of Almond Meal 
1 Tablesoon Swerve confections sweetener 
1 tablespoon unsalted butter 
8 ounces of softened cream cheese

For the Filling 
1/3 cup Swerve confections sweetener 
1 Large Egg
1.5 teaspoons fresh lemon juice
1.5 teaspoons Vanilla Extract 

Step 1: Preheat oven to 350F and ine a muffin tray with paper liners 
Step 2: Mix the crust ingredients into a bowl until fully blended. 
Step 3: Scoop a small dollop of crust mixture into each muffin hole of the tray and flatten to make a smooth surface.
Step 4: Mix all of the filling ingredients into a bowl until mixture is smooth. 
Step 5: Scoop filling on top of the crust mixture in each muffin hole so that each hole is almost full. 
Step 6: Place tray into oven and bake for 15 -18 minutes. 
Step 7: Let the mini cheesecakes set and cool before putting into the refrigerator for 1-2 hours before serving. 
Step 8 (THE MOST IMPORTANT PART): add a swirl of Nut Butter Nation Traditional Recipe to the top of each mini cheesecake - and ENJOY! 

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