Tropical flavors blend into creamy little individual cheesecakes. “You put the lime in the coconut…”
Individual Key Lime Cheesecakes
Yield: 12 servings / each serving = 254 calories, 5g net carbs
16 ounces organic cream cheese, room temperature
2 large organic eggs, room temperature
1/2 cup organic sour cream
1/4 C. Swerve + 1/2 tsp. liquid stevia
1/4 teaspoon sea salt
2 teaspoons lime juice
1/2 teaspoon vanilla extract (I use Nielson-Massey Madagascar Bourbon vanilla extract)
1 key lime, zested
—To add a bottom crust, see recipe, below—
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. Warm the cream cheese and eggs—plastic bagged—in a big bowl of very warm water. (Don’t use hot water—melted cream cheese isn’t the goal.)
Using a food processor, blend cream cheese and eggs until smooth and creamy. Add sour cream, sweetener, salt, lime juice, vanilla, and lime zest to cream cheese mixture to the food processor, and blend. Do not overmix.
Using a 2-ounce ice cream scoop (aka #14 or 1/4 cup), very carefully plop the cheese cake batter into the 12 paper-lined muffin wells. The batter will come close to the top of each liner.
Bake for 15—20 minutes or until just slightly jiggly in the center.
Cool completely on top of a cookie rack, on a counter, then refrigerate until chilled.
To serve: pipe with whipped cream.
FOR A BOTTOM CRUST
12 servings // 63 calories, 0 net carbs
1 cup blanched almond flour
4 tablespoons Kerrygold butter, melted
3 tablespoons Swerve sweetener + 10 drops of liquid stevia glycerite
1/8 teaspoon coconut—or—lime flavoring oil (I use LorAnn)
/or/ 1/4 teaspoon flavoring extract
Divide crust ingredients evenly between the 12 muffin cups (about 1 rounded teaspoon per muffin cup) and press into the bottom of each well. No need to pre-bake; it will bake with the cheesecake.