Cheesecake filling:
- 8oz room temperature cream cheese
- 1/4 cup sour cream
- 1/4 cup sweetener of choice
- 1 egg
- 2 TBS fresh lemon juice
- 1 TSP vanilla extract
Crust:
- 1/2 cup pulverized walnuts (I use a blender to get a fine crumb)
- 1/2 cup pulverized pecans
- 2 TBS melted butter
- 1 TSP cinnamon powder
- 2 TBS sweetener of choice
Raspberry topping:
- Smuckers brand sugar free raspberry preserves
How to:
- Prepare crust by melting butter in a skillet and adding your pulverized walnuts and pecans, cinnamon, and sweetener, toast up a for 2-3 minutes. Place 2 TBS of mixture into cupcake tin lined with cupcake papers and gently press down mixture.
- Prepare cheesecake mixture by creaming your cream cheese, and sweetener together, once combined, add egg, sour cream, vanilla extract and lemon juice, mix well
- Pour 2-3 TBS of mixture ontop of crust, add 2 tsp of warmed up raspberry preserves and swirl with spoon, bake in oven for 20-25 minutes at 350 depending on your oven, remove let cool and refrigerate 2-4hours before serving. Makes 6 medium standard cupcake sized bites
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Credit: @heath_challenge
Credit: @heath_challenge
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