Lemon & Blueberry Cheesecakes
Hands On Time: 15 minutes
Total Time: 2.5 hours
Makes: 12 muffin sized cheesecakes
Calories – 383 kcal
Net Carbs – 7.3g
Protein – 7.2g
Fat – 36.5g
Peanut butter and jelly. Raspberries and cream. Chocolate and chocolate. Lemon and blueberry.
Some flavors are just meant to go together.
This fresh and light treat is brought to you by Spring.
I used frozen blueberries so that it can be made all year around, but fresh berries would be perfect too.
You can heat your berries with a spoonful of sweetener to make a compote, if you like it on the sweet side, but I just used defrosted berries and their juices.
2 cups of almond meal
¼ cup of Sukrin Monk Fruit
3 ounces of butter, melted
1 tablespoon of lemon zest
2 x 8 ounce packages of cream cheese
¾ cup of Sukrin Monk Fruit
3 teaspoons of gelatin
¼ cup of boiling water
1 cup of heavy cream
Zest and juice from 1 lemon
1 cup of blueberries, fresh or frozen, plus ¼ cup extra for garnish
Pre-heat your oven to 350⁰ F, conventional, and line a 12 hole muffin tray with paper liners.
Mix all of your base ingredients together and divide evenly between each muffin.
Press the base down as firmly and evenly as you can and then bake for 10 minutes.
Remove and cool.
Boil your kettle and pour ¼ cup of boiling water into a small bowl or jug, add the gelatin and stir until it dissolves.
Place the cream cheese and Sukrin Monk Fruit in the bowl of a stand mixer and beat until light and fluffy.
Add the gelatin mixture, cream and lemon zest and beat on medium-low until combined and smooth.
Carefully stir 1 cup of blueberries through and then spoon into your muffin cases. If you mix too hard, your berries will start to bleed through the mixture – which is fine if you want a marbled look.
Top with additional blueberries and chill for approx. 2 hours until set.
Store in a covered container, in the fridge for up to 10 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.