Makes 1 dozen mini cheesecakes

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Preheat Oven to 350 degrees

Prep Time: 15 minutes

Bake Time: 20 minutes

 

Ingredients:

 

Filling-

1- 8 0z. packages cream cheese, room temperature

2 Tbsp. heavy whipping cream

2 eggs

1 tsp. powdered vanilla or 2 tsp. vanilla extract

1/4 cup granulated monk fruit sugar

1/2 package Lily’s miniature chocolate chips

 

Crust-

1 cup almond meal

1/4 cup ghee, melted

1/3 cup cacao powder

1/4 cup granulated monk fruit sugar

1/8 tsp. sea salt

 

Directions: 

 

For Crust:

1. Stir together all ingredients and press a heaping tablespoon into the bottom of each lined muffin tin.

2. Set aside

 

For Filling:

1. Using a large mixer (such as a Kitchen Aid) with wire attachment, Blend the cream cheese and cream on high until fluffy. 

2. Add eggs, one at a time

3. Slowly add sugar and vanilla

4. Turn mixer off and fold in chocolate chips

5. Spoon filling into each muffin tin until they are all evenly filled

 

Bake in preheated oven for 20 minutes, or until center is set.

Cool and store in refrigerator